{"title":"Traditional Japanese Wa handle","description":"","products":[{"product_id":"zdp-189-bunka-black","title":"ZDP-189 Bunka Black 190mm (7.5\")","description":"\u003cp\u003eZDP-189 Bunka Black is the first knife we designed with a help of the skillful blacksmith Osamu-san from Yoshida Hamono. The design is a result of years of our experience with Japanese knives. We wanted to create a knife that connects fine Japanese craftsmen skills with the needs of the Western-type cuisine. Meet Bunka.\u003c\/p\u003e\n\u003cp\u003eBunka was designed in harmony with our values (excellence, quality, and reliability), in line with those originating from the steadfast Japanese tradition. We also devoted special attention to certain aesthetics inspired by Japanese mysticism and a respectful attitude to tradition, nature, raw materials, the constituent elements, and the final product – in short, the quintessential values of Japanese culture.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt embodies the cream of the crop as regards what one desires in a kitchen knife: the best steel, a multi-purpose profile, excellent functionality, and an attractive look. This makes it an ideal choice for anyone looking for a selection of the best properties for versatile use. Its superior qualities will excel in a professional environment with a large volume of cutting work, as well as for daily usage in your home kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003ca title=\"The shape of the blade is called Bunka\" href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\"\u003eshape of the blade is called Bunka\u003c\/a\u003e which means \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eculture\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e suitable for cutting vegetables, meat, and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWith its typical functionality, \u003cstrong\u003eBunka design\u003c\/strong\u003e is intended for versatile use in Western cuisine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt has a flexible profile that is \u003cstrong\u003ewide enough at the handle\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea gently designed belly of the blade suitable for making either \u003cstrong\u003elong or short cuts\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea \u003cstrong\u003eflat back side\u003c\/strong\u003e of the blade,\u003c\/li\u003e\n\u003cli\u003eand a thin pointy \u003cstrong data-mce-fragment=\"1\"\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe angle of the spine rapidly changes to meet the tip, which is referred to as a »\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eK-Tip\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eBunka has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan data-mce-fragment=\"1\"\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish \u003cmeta charset=\"utf-8\"\u003eand also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBunka Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan data-mce-fragment=\"1\"\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821015220312,"sku":"03011629697","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Yoshida_Hamono_ZDP-189_Bunka_Black03011629697-knife_1.jpg?v=1738587308"},{"product_id":"zdp-189-bunka-silver","title":"ZDP-189 Bunka Silver 190mm (7.5\")","description":"\u003cp\u003eZDP-189 Bunka was designed in harmony with our values (excellence, quality, and reliability), in line with those originating from the steadfast Japanese tradition. We also devoted special attention to certain aesthetics inspired by Japanese mysticism and a respectful attitude to tradition, nature, raw materials, the constituent elements, and the final product – in short, the quintessential values of Japanese culture.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\" title=\"The shape of the blade is called Bunka\"\u003eshape of the blade is called Bunka\u003c\/a\u003e which means \u003c\/span\u003e\u003cem\u003eculture\u003c\/em\u003e\u003cspan\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan\u003e suitable for cutting vegetables, meat, and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWith its typical functionality, \u003cstrong\u003eBunka design\u003c\/strong\u003e is intended for versatile use in Western cuisine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt has a flexible profile that is \u003cstrong\u003ewide enough at the handle\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea gently designed belly of the blade suitable for making either \u003cstrong\u003elong or short cuts\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea \u003cstrong\u003eflat back side\u003c\/strong\u003e of the blade,\u003c\/li\u003e\n\u003cli\u003eand a thin pointy \u003cstrong\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe angle of the spine rapidly changes to meet the tip, which is referred to as a »\u003c\/span\u003e\u003cstrong\u003eK-Tip\u003c\/strong\u003e\u003cspan\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBunka has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for the finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish \u003cmeta charset=\"utf-8\"\u003eand also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBunka Silver was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821025214552,"sku":"03011633091","price":335.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Yoshida_Hamono_ZDP-189_Bunka_Silver03011633091_1.jpg?v=1756725354"},{"product_id":"zdp-189-santoku-black-180mm","title":"ZDP-189 Santoku Black 180mm (7.1\")","description":"\u003cp\u003eZDP-189 Santoku Black 180mm (7.1\") is the one of the knives we designed with a help of the skillful blacksmith Osamu-san from Yoshida Hamono. The design is a result of years of our experience with Japanese knives. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003e\u003cspan\u003eSantoku\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e knife, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003cmeta charset=\"utf-8\"\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eSantoku Black has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish \u003cmeta charset=\"utf-8\"\u003eand also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis\u003c\/span\u003e\u003cspan\u003e Santoku was fitted a traditional Japanese wooden handle, called Wa. The wooden handle is made of Walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821054312536,"sku":"03010810094","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_ZDP-189_Santoku_Black.jpeg?v=1756725352"},{"product_id":"zdp-189-santoku-silver","title":"ZDP-189 Santoku Silver 180mm (7.1\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eZDP-189 Santoku Silver is manufactured at the smithy of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e knife, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003cmeta charset=\"utf-8\"\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eSantoku Black has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel. \u003c\/p\u003e\n\u003cp\u003eA small batch of ZDP-189 santoku silver blades from the Yoshida Hamono smithy has been finished with delicate hammer marks, creating a subtle tsuchime finish. With its subtle hammer marks, this knife embodies the Japanese wabi-sabi concept. It celebrates beauty in imperfections, asymmetry, and irregularities, highlighting the uniqueness and authenticity of objects that may not conform to traditional notions of perfection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis\u003c\/span\u003e\u003cspan\u003e Santoku was fitted a traditional Japanese wooden handle, called Wa. The wooden handle is made of Walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The migaki finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821065650264,"sku":"03010810095","price":305.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189SantokuSilver180_2.jpg?v=1605523124"},{"product_id":"zdp-189-gyuto-silver","title":"ZDP-189 Gyuto Silver Tsuchime 210mm (8.3\")","description":"\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003eZDP-189 Gyuto Silver Tsuchime 210mm (8.3\") is a perfect knife for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003eGyuto\u003c\/a\u003e\u003c\/span\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe steel ZDP-189 contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of \u003cstrong\u003e65-67 HRC\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eThe pure carbon content of ZDP-189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP-189 steel remarkable is that it can be hardened up to HRC 65-67 without any problems of chipping. Manufacturing processes of this steel make it one of the toughest steels available on the market today. Serious users and professional chefs prefer to use knives made from ZDP-189 steel because of its superior cutting performance and longer edge retention.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe steel is laminated, meaning that the core is made of very strong steel and covered with an external layer of softer stainless steel. Such a blade remains sharp for a very long time: its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eA small batch of ZDP-189 gyuto silver blades from the Yoshida Hamono smithy has been finished with delicate hammer marks, creating a subtle tsuchime finish that embodies the Japanese concept of wabi-sabi. Wabi-sabi is a Japanese aesthetic philosophy that finds beauty in imperfections, asymmetry, and authenticity, valuing uniqueness in things that are not considered traditionally flawless.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis Gyuto was fitted a traditional Japanese wooden handle, called Wa. \u003c\/span\u003eThe wooden handle is made of Walnut wood and has an octagonal shape, which fits well into the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eZDP-189 Gyuto Silver is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821047529560,"sku":"03010312093","price":345.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189GyutoSilverTsuchime210mm_03010312093_1.jpg?v=1756725349"},{"product_id":"kuro-uchi-santoku","title":"Kuro-uchi Santoku 170mm (6.7\")","description":"\u003cp\u003eKuro-uchi Santoku is an excellent knife for chopping vegetables due to its wide and blade, but at the same time long enough to filet a piece of steak, chicken breasts and fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very good for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged from SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of Magnolia wood with a plastic ferrule. The handle does \u003cstrong\u003enot\u003c\/strong\u003e have the red sticker applied to it.\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":38192337545,"sku":"03010810087","price":100.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_Kuro-uchi_Santoku.jpeg?v=1521798107"},{"product_id":"kuro-uchi-ajikiri-100mm","title":"Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9\") [Magnolia]","description":"\u003cp\u003eKuro-uchi Ajikiri is a small kitchen knife, suitable for all sorts of cutting tasks. In Japan it is mostly used for cutting smaller fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed a dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003eThe handle is made from Magnolia wood with a plastic ferrule. The handle does \u003cstrong\u003enot\u003c\/strong\u003e have the red sticker applied to it.\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":38488666761,"sku":"03010732086","price":70.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaAjikiriSUJ-2Kuro-uchi100mm_3.9_Magnolia__03010732086_1.jpg?v=1752062665"},{"product_id":"kuro-uchi-utility-175mm","title":"Yoshida Utility SUJ-2 Kuro-uchi 175mm (6.9\") [Magnolia]","description":"\u003cp\u003eKuro-uchi Utility is a mid-sized kitchen knife suitable for all sorts of cutting tasks. \u003cbr\u003eKuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife.\u003cbr\u003eThe blade is forged in \u003cstrong\u003eSUJ-2 steel\u003c\/strong\u003e, which offers incredible capacities. The hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade needs some extra care. After use, rinse it well and dry it. The name \u003cem\u003ekuro-uchi\u003c\/em\u003e refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Utility Knife is an essential tool in any kitchen. With a medium-sized blade that's narrower than a chef's knife but wider than a paring knife, it can effortlessly handle a wide range of tasks. Whether you want to slice and dice or cut and trim, this knife bridges the gap between larger and smaller\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eblades. It is ideal for everyday cooking needs because of its manageable size and precise control. Whether you're working with vegetables, fruits, or meats, the adaptability of the utility knife makes it a top choice for both professional chefs and home cooks who are looking for a reliable and versatile tool in the kitchen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is forged from SUJ-2 steel, which offers impressive capabilities. With an above-average hardness of 63-64 HRC, it stays sharp for a very long time, but at the same time is easy to resharpen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e❗ Because SUJ-2 steel does not contain a lot of chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. \u003c\/span\u003e\u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" title=\"Knife maintenance oils\" data-mce-fragment=\"1\" data-mce-href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol or Camellia oil\u003c\/a\u003e\u003cspan\u003e is recommended for the care of such blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade has a dark finish, which is why this look is also called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e\u003cspan\u003e –\u003c\/span\u003e the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA traditional Japanese 'wa' handle made of magnolia wood, with a plastic ferrule. Magnolia wood is excellent for its odorless properties and improves in terms of grip over time. The handle is oval, so it's suitable for both right and left-handed users. The weight of the handle is matched to the weight of the blade. This makes the knife perfectly balanced.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":38492239177,"sku":"03011231085","price":90.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_Kuro-uchi_Utility.jpeg?v=1513439723"},{"product_id":"yoshida-ryo-deba-kuro-uchi-170mm","title":"Yoshida Ryo-Deba Kuro-uchi 170mm (6.7\")","description":"\u003cp\u003e\u003cspan\u003eYoshida Ryo-Deba Kuro-uchi 170mm is a heavy, thicker classic Japanese knife for rougher tasks, such as cutting fish, chicken and also for filleting.\u003c\/span\u003e Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Deba has a \u003cstrong\u003edouble bevel grind\u003c\/strong\u003e, it's not a single bevel like most deba knives, so this one can be used by both right- and left-handed users.\u003c\/p\u003e\n\u003cp\u003eThe handle is made in Magnolia wood with a plastic ferrule. The handle does \u003cstrong\u003enot\u003c\/strong\u003e have the red sticker applied to it.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":38494741129,"sku":"03010125089","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_Kuro-uchi_Deba.jpeg?v=1513439748"},{"product_id":"zdp-189-gyuto-210mm-black","title":"ZDP-189 Gyuto Black 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eZDP-189 Gyuto Black\u003c\/span\u003e is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade shape of the \u003c\/span\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e\u003cspan\u003e is essentially a Japanese version of the chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. The length of 210 mm is optimal for everyday versatile use, whether you are a home cook or a professional chef. \u003cmeta charset=\"utf-8\"\u003eA pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eThis knife has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e fin\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish \u003cmeta charset=\"utf-8\"\u003eand also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821030129752,"sku":"03010312092","price":340.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_ZDP-189_Gyuto_Black_03010312092.jpeg?v=1756725346"},{"product_id":"tanaka-deba-damascus-165mm","title":"Tanaka Deba Damascus 165mm (6.5\")","description":"\u003cp\u003eDeba, a heavy traditional Japanese knife for rougher tasks made by the one and only \u003ca href=\"\/blogs\/learn\/blacksmith-shigeki-tanaka\" target=\"_blank\"\u003eShigeki Tanaka\u003c\/a\u003e. The knife is chisel ground (single bevel) and is suitable only for right-handed users. The blade is forged in Aogami #2 Blue steel and contains a large, round, traditional handle made of magnolia wood. On top is a 17-layer gorgeous Damascus pattern which makes this Deba a one-of-a-kind!\u003c\/p\u003e\n\u003cp\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":39071734153,"sku":"06010109324","price":450.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaDebaDamascus165mm_06010109324.jpg?v=1610017423"},{"product_id":"tanaka-deba-135mm","title":"Tanaka Deba Damascus 135mm (5.3\")","description":"\u003cp\u003eDeba, a heavy traditional Japanese knife for rougher tasks made by the one and only \u003ca href=\"\/blogs\/learn\/blacksmith-shigeki-tanaka\" target=\"_blank\"\u003eShigeki Tanaka\u003c\/a\u003e. The knife is chisel ground (single bevel) and is suitable only for right-handed users. The blade is forged in Aogami #2 Blue steel and contains a large, round, traditional handle. On top is a 17-layer gorgeous Damascus pattern which makes this Deba a one-of-a-kind!\u003c\/p\u003e\n\u003cp\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":3864270372904,"sku":"06010140575","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaDebaDamascus135mm_06010140575.jpg?v=1610017673"},{"product_id":"ikeuchi-ko-deba-hammered-finish-105mm","title":"Ikeuchi Ko-Deba Hammered Finish 105mm (4.1\")","description":"\u003cp\u003eJapanese word \u003cem\u003eKo\u003c\/em\u003e means 'small' or 'short', so yes, you guessed it, this is a small deba!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKo-Deba Hammered Finish is a small, single bevel deba (right-handed users only!), primarily intended for filleting smaller fish, but it also performs well at smaller kitchen tasks, like mincing herbs or cleaning and preparing vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis Ko-Deba is made of White steel #2 (Shirogami) with visible traces of hammer and the kuro-uchi protective patina (black part on top of the blade). The blade is forged to a hardness of 61-62 HRC. It is intended for experienced knife owners who know how to handle and take care of knives made of White steel #2, which will develop some patina due to the high amount of carbon (C) in their chemical structure.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of Magnolia wood with a plastic ferrule.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Ikeuchi Hamono","offers":[{"title":"Default Title","offer_id":8187359297624,"sku":"25010137588","price":80.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Ko-Deba_Hammered_Finish_105mm_25010137588.jpg?v=1548688623"},{"product_id":"kurosaki-santoku-kuro-uchi-165mm","title":"Yu Kurosaki Santoku Aogami Super Kuro-uchi 165mm (6.5\")","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 santoku — \"three virtues\" — is Japan's classic all-rounder, shaped for vegetables, fish, and meat alike. If you want one Japanese knife that does most of your daily cooking, this is the shape. And this is one of the most special versions of it we carry.\u003cbr\u003e\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 will develop a patina with use and needs 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. You get carbon-steel cutting performance with a fraction of the carbon-steel maintenance.\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 gives the knife its traditional look and shields the steel beneath.\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 slices release from the blade instead of clinging to it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOctagonal rosewood handle, pakka wood ferrule\u003c\/strong\u003e — Light and precise in the hand, balanced toward the blade for controlled, tip-led work.\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 from a single smithy. 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 oil it occasionally — thirty seconds of care for a lifetime of edge.\u003c\/li\u003e\n\u003cli\u003eThe kurouchi coating softens and wears gradually with use. Normal, and part of how the knife ages with you.\u003c\/li\u003e\n\u003cli\u003eThin, hard blades like this reward good technique: no bones, no frozen food, no twisting in the cut, and a wooden or soft plastic board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the blacksmith\u003c\/strong\u003e\u003cbr\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.\u003cbr\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.\u003cbr\u003e☝️ Visiting Japan? Put Takefu Knife Village on your itinerary — you can watch the forging up close.\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12233899671640,"sku":"19010809452","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Santoku_Kuro-uchi_165mm_6.5__19010809452.jpeg?v=1531413563"},{"product_id":"kurosaki-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\n\u003cp\u003eHere's a short video from Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" width=\"320\" height=\"180\" title=\"Yu Kurosaki workshop video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\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":"kurosaki-gyuto-kuro-uchi-210mm","title":"Yu Kurosaki Gyuto Aogami Super Kuro-uchi 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eYu Kurosaki's Gyuto Kuro-uchi 210mm features incredible sharpness and unique design. The \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003e\u003cstrong\u003eGyuto design\u003c\/strong\u003e\u003c\/a\u003e is intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-mai clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e regularly in order to prevent the development of rust.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. \u003c\/span\u003eThe octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.\u003c\/p\u003e\n\u003cp\u003eThe interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12734580228184,"sku":"19010312692","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Gyuto_Kuro-uchi_210mm_8.3__19010312692.jpeg?v=1536666428"},{"product_id":"kurosaki-gyuto-kuro-uchi-240mm","title":"Yu Kurosaki Gyuto Aogami Super Kuro-uchi 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eYu Kurosaki's Gyuto Kuro-uchi 240mm features incredible sharpness and unique design. The \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003e\u003cstrong\u003eGyuto design\u003c\/strong\u003e\u003c\/a\u003e is intended for versatile use for chefs who prefer standard size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-\u003c\/span\u003emai\u003cspan\u003e clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend \u003c\/span\u003e\u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e\u003cspan\u003e regularly in order to prevent the development of rust.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. \u003c\/span\u003eThe octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.\u003c\/p\u003e\n\u003cp\u003eThe interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12735162155096,"sku":"19010316448","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Gyuto_Kuro-uchi_240mm_9.5__19010316448.jpeg?v=1536666394"},{"product_id":"tojiro-petty-black-damascus-90mm","title":"Tojiro Petty Black Damascus 90mm (3.5\")","description":"\u003cp\u003eTOJIRO Petty Black Damascus 90mm, sometimes also called a paring knife, is a small and highly versatile kitchen knife. Paring knives offer more dexterity, precision, and maneuverability than the larger, multi-purpose knives, therefore its main tasks are peeling, slicing, and trimming.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe TOJIRO SHIPPU Black collection is \u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003ethe same in shape\u003c\/span\u003e\u003cspan\u003e to the original light colored Shippu series, but very noticeably differs from it with the black look of the handle and the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe blade’s core is made out of VG-10 (61 HRC) steel and is fortified by 36 layered Damascus pattern. The black sheen and enhanced lines of the Damascus are a result of processing the blade with black iron oxide. The edge is angled at 15 degrees which improves cutting agility and ease of sharpening\/honing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese handle also contributes to the character of this collection. It’s made of burnt chestnut wood and reinforced with a sturdy resin ferrule. The wood is beautified and protected with a transparent stain to enhance its water-resistance. Additionally, a fire surface treatment improves its water resistance. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eThe handle has an emphasized angle for a better grip, which makes it more suitable for right-handed users.\u003c\/p\u003e\n\u003cp\u003eFrom the TOJIRO's Shippu Black Damascus series we currently also carry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/collections\/japanese-knives\/products\/tojiro-petty-black-damascus-130mm\"\u003eTOJIRO PETTY BLACK DAMASCUS 130MM (5.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/collections\/japanese-knives\/products\/tojiro-gyuto-black-damascus-210mm\"\u003eTOJIRO GYUTO BLACK DAMASCUS 210MM (8.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/collections\/japanese-knives\/products\/tojiro-santoku-black-damascus-165mm\"\u003eTOJIRO SANTOKU BLACK DAMASCUS 165MM (6.5\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":12841071575128,"sku":"01010726301","price":102.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Petty_Black_Damascus_90mm_3.5__FD-1591.jpeg?v=1740397755"},{"product_id":"ikeuchi-small-petty-carving-60mm","title":"Ikeuchi Petty Carving Shirogami #2 60mm (2.4\")","description":"\u003cp\u003eThis tiny carving knife from Ikeuchi Hamono does not have the standard looking petty shape since it was primarily used for wood carving. However, due to its shape and short, single bevel blade (right-handed users only!), it is very handy in the kitchen too. Ideal for carving and decoration of your food, as well as with filleting smaller blue fish.\u003c\/p\u003e\n\u003cp\u003eThis Small petty is made of White steel #2 (Shirogami), forged to a hardness of 61-62 HRC. It is intended for experienced knife owners who know how to handle and take care of knives made of White steel #2, which will develop some patina due to the high amount of carbon (C) in their chemical structure.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of durable Chestnut wood.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Ikeuchi Hamono","offers":[{"title":"Default Title","offer_id":12847882829912,"sku":"25010770679","price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Small_Petty_Carving_60mm_2.4__25010770679.jpeg?v=1537878129"},{"product_id":"tojiro-petty-damascus-130mm","title":"Tojiro Petty Damascus 130mm (5.1\")","description":"\u003cp\u003eTOJIRO Petty Damascus 130mm is a knife for all those smaller tasks where larger chef's knives are deemed unwieldy. A must-have knife in every kitchen since it is used for peeling, paring and decorating food. Good performing VG-10 steel with the hardness of 61 HRC is clad into 36 layers of softer stainless steel, featuring a beautiful Damascus pattern.\u003c\/p\u003e\n\u003cp\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 \u003cspan\u003eright-handed users\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eFrom the TOJIRO's Shippu Damascus series we currently also carry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tojiro-petty-damascus-90mm\"\u003eTOJIRO PETTY DAMASCUS 90MM (3.5\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tojiro-santoku-damascus-165mm\"\u003eTOJIRO SANTOKU DAMASCUS 165MM (6.5\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":12847909011544,"sku":"01010706014","price":102.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Petty_Damascus_130mm_5.1__01010706014.jpeg?v=1740397752"},{"product_id":"tojiro-petty-damascus-90mm","title":"Tojiro Petty Damascus 90mm (3.5\")","description":"\u003cp\u003eTOJIRO Petty Damascus 90mm, sometimes also called a paring knife, is a small and highly versatile kitchen knife. Paring knives offer more dexterity, precision, and maneuverability than the larger, multi-purpose knives, therefore its main tasks are peeling, slicing, and trimming.\u003c\/p\u003e\n\u003cp\u003eTOJIRO manufactures these blades from the good performing VG-10 steel with the hardness of 61 HRC, which is clad into 36 layers of softer stainless steel, featuring a beautiful Damascus pattern.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of magnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the TOJIRO's Shippu Damascus series we currently also carry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/collections\/japanese-knives\/products\/tojiro-petty-black-damascus-130mm\"\u003eTOJIRO PETTY BLACK DAMASCUS 130MM (5.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tojiro-santoku-damascus-165mm\"\u003eTOJIRO SANTOKU DAMASCUS 165MM (6.5\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":12847973924952,"sku":"01010726015","price":90.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Petty_Damascus_90mm_3.5__FD-591.jpeg?v=1740397750"},{"product_id":"tojiro-santoku-damascus-165mm","title":"Tojiro Santoku Damascus 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Santoku Damascus is a great choice if you are looking for a multi-purpose knife for your kitchen. It features a slightly wider blade than the most common Santoku-shaped knives, therefore it will excel at cutting vegetables, but will also perform well with cutting smaller to medium-sized pieces of meat and fish. The excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of \u003cmeta charset=\"utf-8\"\u003emagnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the TOJIRO's Shippu Damascus series we currently also carry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tojiro-petty-damascus-130mm\"\u003eTOJIRO PETTY DAMASCUS 130MM (5.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tojiro-petty-damascus-90mm\"\u003eTOJIRO PETTY DAMASCUS 90MM (3.5\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":12847994142808,"sku":"01010809003","price":167.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Santoku_Damascus_165mm_6.5__01010809003.jpeg?v=1740397747"},{"product_id":"tanaka-deba-silver-165mm","title":"Tanaka Deba Silver 165mm (6.5\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki. \u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":12989454909528,"sku":"06010109582","price":225.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_165mm_6.5__06010109582.jpeg?v=1540896830"},{"product_id":"tanaka-deba-silver-180mm","title":"Tanaka Deba Silver 180mm (7.1\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki. \u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":12989601284184,"sku":"06010110583","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_180mm_7.1__06010110583.jpeg?v=1540897125"},{"product_id":"zdp-189-nakiri-black-160mm","title":"ZDP-189 Nakiri Black 160mm (6.3\")","description":"\u003cp\u003eZDP-189 Nakiri Black is another great looking knife from our ZDP-189 line of premium knives. Nakiri is a Japanese knife made to serve one purpose - cutting vegetables. It's an ideal knife for anyone who chops a lot of veggies, either for a home cook (attention vegans and vegetarians!), or a professional chef. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe heart of the knife is made of\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e\u003c\/strong\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003e\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003eproven for its superior qualities and long-lasting sharpness.\u003cspan\u003e \u003c\/span\u003eThe steel is laminated (san-mai clad), meaning that the core is made of the super hard ZDP-189 steel, covered with an external layer of softer stainless steel. Such blade remains sharp for a very long time, while the outer layers protect the core steel from external factors.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003eNakiri Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of Walnut wood with octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cem\u003e*Only a plastic saya fits this blade. Due to the hand-forged nature and the slightly non-standard size of the blade, the leather saya does not fit properly.\u003c\/em\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":19471803711576,"sku":"03010610721","price":310.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaHamonoZDP-189NakiriBlack_03010610721_10.jpg?v=1715785289"},{"product_id":"tanaka-deba-silver-150mm","title":"Tanaka Deba Silver 150mm (5.9\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki. \u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":19588148985944,"sku":"06010107581","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_150mm_5.9__06010107581.jpg?v=1548761096"},{"product_id":"tojiro-gyuto-dp-hammered-240mm","title":"Tojiro Gyuto DP Hammered 240mm (9.5\")","description":"\u003cp\u003eTOJIRO Gyuto DP Hammered 240mm (9.5\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare, either using the knife in the professional kitchen or at home. Like all gyuto's (Chef's knives), it's a general purpose knife for all kinds of tasks. Due to its curved belly, it will do best at rocking and push-pull cutting moves, but not so much at chopping. It is quite a lightweight knife at 185g (6.5 oz).\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20017798283352,"sku":"01010316761","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_DP_Hammered_240mm_9.5__01010316761.jpeg?v=1740397740"},{"product_id":"tojiro-santoku-dp-hammered-170mm","title":"Tojiro Santoku DP Hammered 170mm (6.7\")","description":"\u003cp\u003eTOJIRO Santoku DP Hammered 170mm (6.7\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. The santoku shape is the most popular knife shape in Japanese home kitchens, so have no doubts it work well as a multi-purpose knife in your kitchen too. Dicing, slicing and mincing are the preferred moves with santoku knives. With the 170mm blade length, you will only miss a couple of centimeters when cutting larger pieces of meat.\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20018670043224,"sku":"01010825758","price":135.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Santoku_DP_Hammered_170mm_6.7__010108257528.jpeg?v=1740397739"},{"product_id":"tojiro-nakiri-dp-hammered-165mm","title":"Tojiro Nakiri DP Hammered 165mm (6.5\")","description":"\u003cp\u003eIf vegetables make up most of your prep, this is the shape designed for exactly that. The nakiri is Japan's traditional vegetable knife: a straight, flat edge that meets the board along its full length, so every chop cuts clean through — no accordion-cut onions, no half-attached herbs. It's a workhorse in professional prep kitchens, and increasingly the favourite knife of home cooks who eat mostly plants.\u003c\/p\u003e\n\u003cp\u003eTOJIRO's DP Hammered line pairs their proven VG-10 steel with a rustic kuro-uchi look at a price that makes it one of the best value entries into Japanese knives.\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\u003eVG-10 core at 60 HRC\u003c\/strong\u003e — Hard enough to stay sharp for weeks of home use, yet tough enough to forgive the occasional careless moment. The sweet spot for a first Japanese knife: real edge retention without the chip-anxiety of harder steels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStainless cladding\u003c\/strong\u003e — The cutting core is wrapped in softer stainless steel, so day-to-day care is simple: wash, dry, done. No patina, no rust worry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHammered kuro-uchi finish\u003c\/strong\u003e — The unpolished hammer dents aren't just beautiful — they create air pockets that help slices fall away from the blade instead of sticking. Every knife's pattern is slightly different.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnolia D-handle\u003c\/strong\u003e — Light, traditional, and comfortable in the pinch grip. It keeps the knife nimble and shifts the balance toward the blade, where the work happens. (The ferrule is plastic — honest at this price point, and one reason the knife stays affordable.)\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\u003eA nakiri is for vegetables: push cuts and chopping. Don't use it on bones, frozen food, or hard squash stems, and never twist the edge in the cut.\u003c\/li\u003e\n\u003cli\u003eThe kuro-uchi finish will wear and fade slightly with use and washing — this is normal and part of the look, not a defect.\u003c\/li\u003e\n\u003cli\u003eHand wash and dry. The cladding is stainless, but the exposed VG-10 edge appreciates a quick wipe.\u003c\/li\u003e\n\u003cli\u003eSharp out of the box and ready to use; like all Japanese knives it reaches its full potential after the first sharpening on a whetstone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20019044909144,"sku":"01010609759","price":135.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Nakiri_DP_Hammered_165mm_6.5__01010609759.jpeg?v=1740397737"},{"product_id":"tojiro-petty-dp-hammered-130mm","title":"Tojiro Petty DP Hammered 130mm (5.1\")","description":"\u003cp\u003eTOJIRO \u003cspan\u003ePetty\u003c\/span\u003e DP Hammered 130mm (5.1\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered\u003cspan\u003e \u003c\/span\u003ekuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. Petty knives are very useful for all those smaller tasks where larger chef's knives are deemed unwieldy. A must-have knife in every kitchen since it is used for peeling, paring and decorating food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the\u003cspan\u003e \u003c\/span\u003ekuro-uchi\u003cspan\u003e \u003c\/span\u003efinish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20019357286488,"sku":"01010706757","price":80.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Petty_DP_Hammered_130mm_5.1__01010706757.jpeg?v=1740397735"},{"product_id":"tojiro-petty-dp-hammered-90mm","title":"Tojiro Petty DP Hammered 90mm (3.5\")","description":"\u003cp\u003eTOJIRO \u003cspan\u003ePetty\u003c\/span\u003e DP Hammered 90mm (3.5\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered\u003cspan\u003e \u003c\/span\u003ekuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. Petty knives are very useful for all those smaller tasks where larger chef's knives are deemed unwieldy. This petty can also work as an in-hand paring knife, so it can be used for peeling potatoes, cutting avocados, etc. It's a very short knife, making it very helpful in tight spots and around the bones. Very useful to have at hand in a professional or home kitchen.\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the\u003cspan\u003e \u003c\/span\u003ekuro-uchi\u003cspan\u003e \u003c\/span\u003efinish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20019633553496,"sku":"01010726756","price":75.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Petty_DP_Hammered_90mm_3.5__01010726756.jpeg?v=1740397733"},{"product_id":"zdp-189-kiritsuke-black-240mm","title":"ZDP-189 Kiritsuke Black 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eZDP-189 Kiritsuke Black 240mm (9.5\")\u003c\/span\u003e is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eZDP-189 Kiritsuke Black\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elonger and larger brother\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof our bestseller\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/japanese-knives\/products\/zdp-189-bunka-black\"\u003eZDP-189 Bunka Black\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eKiritsuke knives have a special place in the Japanese (strict) kitchen hierarchy. Japanese traditions only allow the Executive Chef to wield this knife. But since most of us reside outside of Japan, we can kind of omit the strict rules and enjoy this multi-purpose chef's knife in our home kitchens too! Kiritsuke knives are hybrids between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning they can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies.\u003c\/p\u003e\n\u003cp\u003eAlthough traditionally kiritsuke knives are single bevel, Yoshida ground this one on both sides (double bevel) to cater to the needs of Western users. This knife can be a great alternative to the Gyuto knives, however due to its straight edge (very little belly curve), Kiritsuke won't rock through cuts as the Gyuto does.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eThis knife has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish \u003cmeta charset=\"utf-8\"\u003eand also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKiritsuke Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":20584883257432,"sku":"03012116782","price":308.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189_Kiritsuke_Black_240mm_03012116782_1_new.jpg?v=1756725343"},{"product_id":"bunka-black-damascus-165mm","title":"Bunka Black Damascus 165mm (6.5\")","description":"\u003cp class=\"normal\"\u003e\u003cstrong\u003eBunka Black Damascus\u003c\/strong\u003e is the second knife we designed. We've learned many intricate little details about Japanese knives and the people who love using them, so designing a knife felt like a natural progression for us. Handing over our new knife idea to a skilled Japanese blacksmith was a no brainer - nothing can beat the centuries-old experience of forging swords and knives, so Bunka Black Damascus, like all knives in our shop, is made in Japan.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003eBunka Black Damascus embodies all of our knowledge and years of experience presenting Japanese kitchen knives to knife lovers around the world. She already has a special place in our kitchen (and in our hearts 😍), and we hope it will soon find a special place in your kitchen too.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBunka Black Damascus is a \u003cstrong\u003emulti-purpose knife\u003c\/strong\u003e, suitable for cutting veggies, meat and fish. Primarily designed for use in home kitchens, although we are sure it will be wielded by many professional chefs that want to have a shorter, more agile multi-purpose knife at hand.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e\u003cspan\u003e (V for \u003c\/span\u003e\u003cem\u003eVanadium\u003c\/em\u003e\u003cspan\u003e, G for \u003c\/span\u003e\u003cem\u003e\"gold\" as in \"gold standard\"\u003c\/em\u003e\u003cspan\u003e) is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V)  and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe excellent VG-10 steel with the hardness of 60-61 HRC is clad into\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e32 layers of softer\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003estainless steel (san-mai damascus).\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eBunka Black Damascus features a 165mm (6.5\") long blade, clad in what is called Black Damascus. A \u003cstrong\u003e33-layered \u003c\/strong\u003eDamascus cladding means every piece has a unique pattern on the blade, making every knife one-of-a-kind. \u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e double bevel (50\/50 symmetrical) \u003c\/a\u003eblade. \u003cmeta charset=\"utf-8\"\u003eThe extremely thin profile of the blade (spine thickness at 1.8mm) and hard Japanese steel will deliver a smooth and long-lasting sharpness. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe handle attached to the knife followed the same logic as the blade - universal and easy to maintain. A beautiful, dark brown, octagonal-shaped Pakka wood handle sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCUSTOM SAYA:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eWe also made a custom-fit \u003ca href=\"\/products\/saya-bunka-160mm-knife-sheath\"\u003e\u003cstrong\u003esaya (knife sheath)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e which is \u003cstrong\u003enot\u003c\/strong\u003e \u003cstrong\u003eincluded\u003c\/strong\u003e in the \u003cstrong\u003eprice \u003c\/strong\u003eand\u003c\/span\u003e\u003cspan\u003e can be ordered separately. \u003c\/span\u003e\u003cspan\u003eSayas are hand-made from walnut wood, so the pattern and colors are slightly different with every piece, as it can be seen on the photos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/ZNsavSrDMMU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":20652830556248,"sku":"18011609792","price":215.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Bunka_Black_Damascus_160mm_6.3__front_18011609792.jpeg?v=1616484173"},{"product_id":"zdp-189-petty-black-135mm","title":"ZDP-189 Petty Black 135mm (5.3\")","description":"\u003cp class=\"normal\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003eThe long-awaited ZDP-189 Petty knife from the smithy \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" data-mce-href=\"\/blogs\/learn\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e is here. This petty, made from the hardest steel available for knife making - ZDP-189 - is a perfect match in combination with the larger, multi-purpose \u003ca href=\"\/collections\/japanese-knives\/products\/zdp-189-bunka-black\" data-mce-href=\"\/collections\/japanese-knives\/products\/zdp-189-bunka-black\"\u003eZDP-189 Bunka Black\u003c\/a\u003e. They share the same steel and hardness (65-67 HRC), same octagonal walnut handle and a similar shape. We designed them to look alike. The only difference is the purpose they serve. Of course, it can also be used in combination with any other larger knife.\u003c\/p\u003e\n\u003cp\u003ePetty knives are basically smaller versions of Gyuto knives (Chef's knife). Well, in this case, smaller versions of Bunka knives, but we did make the belly of the blade curved enough for the rocking technique. 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\u003eWhile most petty knives feature blades of 150mm (5.9\") in length, we decided to fit a slightly shorter blade, 135mm (5.3\"), which makes the in-hand use easier, and it eliminates a reason to get a third, shorter petty\/paring knife (those have usually 90-100mm (3.5-3.9\") long blades).\u003c\/p\u003e\n\u003cp\u003ePetty is manufactured at the smithy of \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" data-mce-href=\"\/blogs\/learn\/producer-yoshida-hamono\"\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cbr\u003e\u003cbr\u003eThe heart of the knife is made of \u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e, chosen for its superior qualities and long-lasting sharpness. The steel is laminated, meaning that the core is made of ZDP-189 steel, covered with an external layer of softer stainless steel - also known as san-mai clad. The softer external layer protects the core steel from external factors.\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\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade).\u003cbr\u003e\u003cbr\u003eZDP-189 Petty Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003cbr\u003e\u003cbr\u003eZDP-189 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 1.5% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.3% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of \u003cstrong\u003e65-67 HRC\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":29542641008728,"sku":"03010740827","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_ZDP-189_Petty_Black_135mm_5.3__03010740827.jpg?v=1738587296"},{"product_id":"hokiyama-gyuto-ginsanko-240mm","title":"Hokiyama Gyuto Ginsanko 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Ginsanko in 240mm (9.5\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. The handle is slightly special as it does not feature a ferrule - the whole handle is made of one piece of wood. The handle is made of \u003cstrong\u003ewalnut wood\u003c\/strong\u003e and is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":29865217065048,"sku":"39010316800","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Ginsanko_240mm_9.5__39010316800.jpg?v=1566862639"},{"product_id":"hokiyama-santoku-ginsanko-165mm","title":"Hokiyama Santoku Ginsanko 165mm (6.5\")","description":"\u003cp\u003eHokiyama Santoku Ginsanko in 165mm (6.5\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, mostly suitable for use in home kitchens. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too. This santoku by Hokiyama will serve all those looking for a smaller and versatile knife with a little more emphasis on vegetable preparation. The knife will shine with all kinds of chopping and cutting on the cutting board, but it will run out of blade length for larger cuts of meat.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this santoku is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. The handle is slightly special as it does not feature a ferrule - the whole handle is made of one piece of wood. The handle is made of \u003cstrong\u003ewalnut wood\u003c\/strong\u003e and is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":29865458925656,"sku":"39010809799","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Santoku_Ginsanko_165mm_6.5__39010809799.jpg?v=1565922661"},{"product_id":"hokiyama-gyuto-wa-240mm","title":"Hokiyama Gyuto Wa 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Wa in 240mm (9.5\") blade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. This knife will impress with a long-lasting sharpness and easy sharpening. The \u003cstrong\u003egyuto shape\u003c\/strong\u003e is essentially a Japanese version of a Chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. Due to its blade length, it is recommended for experienced chefs and all those who are used to wielding longer knives. The blade was treated to a high polish.\u003c\/p\u003e\n\u003cp\u003eThe core steel belongs to the high-carbon steel family. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness. Aogami Super is rated as \u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/p\u003e\n\u003cp\u003eAogami Super has a hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eHokiyama was all about following the Japanese knife traditions with this knife. They fitted a \u003cstrong\u003emagnolia wood handle\u003c\/strong\u003e on the blade's tang, featuring a buffalo horn ferrule. Magnolia is a great choice for a handle for its antiseptic properties, but since it is a softwood, it will stain quite fast, so we recommend holding the handle with clean hands. The handle is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it can be used by left- or right-handed users alike.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":29865564078168,"sku":"39010316802","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoWa240mm.jpg?v=1611379778"},{"product_id":"misuzu-bunka-160mm","title":"Misuzu Bunka 160mm (6.3\")","description":"\u003cp\u003eMisuzu bunka is a smaller multi-purpose knife that will impress with its versatility and sharpness. With weighing only 90g (3.2 oz) it is a super lightweight, thin profile with a long and straight blade and a prominent front tip.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe shape of the blade is bunka, with a slightly unique, very straight and upwards pointy blade knife profile that will give you plenty of knuckle clearance. Misuzu bunka will shine with all kinds of chopping and cutting on the cutting board, but it lacks some blade length to tackle larger cuts of meat.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL \u0026amp; LAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core is made of SKS93 steel, which is high-carbon steel, so it will need some additional maintenance and care, and it will develop patina. However, the two outer layers in this san-mai clad steel sandwich are made of stainless steel, which will protect the core steel from rusting. Only the very end of the edge is exposed and there you will notice patina. As with all high-carbon steel knives, sharpening them is very easy. Super fine and smooth sharpness can be achieved even with those who are still learning the skill. The straight blade with almost no curvature is easy to sharpen and is a great profile to learn sharpening skills on.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA basic traditional Japanese wooden handle was fitted on Warikomi bunka. The handle is made of magnolia wood with a black plastic ferrule. Magnolia wood is known for its antiseptic properties, but since it is a soft wood with a light color, it will stain easily, therefore we recommend using the knife with clean hands. The handle is D-shaped, meaning it will fit better into the hands of right-handed users.\u003c\/p\u003e","brand":"Misuzu","offers":[{"title":"Default Title","offer_id":29875633160280,"sku":"24011608586","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Warikomi_Bunka_160mm_6.3__24011608586_744a5fab-945c-4ade-a192-d8e1fcce2405.jpg?v=1566862444"},{"product_id":"kurosaki-gyuto-fujin-210mm","title":"Yu Kurosaki Gyuto Fujin VG-10 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto Fujin is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly find any little irregularities with Kurosaki knives. Fujin is a Chef's knife in 210mm blade length, a multi-purpose knife, optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":29876174159960,"sku":"19010312858","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoFujinVG-10210mm_19010316951_1_1_c9b23e9c-413b-410f-9bd2-a5ad0b1bd8b5.jpg?v=1615279521"},{"product_id":"sg2-bunka-matte-165mm","title":"SG2 Bunka Matte 165mm (6.5\")","description":"\u003cp class=\"normal\"\u003e\u003cem\u003eSG2 Bunka Matte is our third multi-purpose Japanese kitchen knife we designed. It embodies all of our knowledge and years of experience presenting Japanese kitchen knives to knife lovers around the world. She already has a special place in our kitchen (and in our hearts 😍), just next to her bigger sister \u003ca href=\"\/collections\/japanese-knives\/products\/zdp-189-bunka-black\"\u003eZDP-189 Bunka Black\u003c\/a\u003e, and we hope it will soon find a special place in your kitchen too.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eSG2 Bunka Matte 165mm (6.5\") is very much related to \u003ca href=\"\/products\/bunka-black-damascus-165mm\"\u003eBunka Black Damascus\u003c\/a\u003e, the other knife we designed together with the smithy Suncraft from Seki city in Japan. Suncraft made this SG2 Bunka exclusively for us.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe SG2 Bunka has two big differences that differentiate it from Bunka Black Damascus: \u003cstrong\u003ethe steel and the looks\u003c\/strong\u003e. Blade geometry and shape, specifications and the handle remain the same.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThis bunka is made of \u003cstrong\u003eSG2\/R2 powder steel\u003c\/strong\u003e.\u003cstrong\u003e \u003c\/strong\u003ePowder steels are currently the hardest steels available for knife making, which means the knife will keep a smooth and sharp edge for an extremely long time. The second difference is visual - this bunka features a \u003cstrong\u003ematte, unpolished finish\u003c\/strong\u003e with a very pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade. We love the geometry and the slim profile, so we recommend it to all cooks, regardless if you are a professional chef or a passionate home cook.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003eWith its 165mm (6.5\") blade length, SG2 Bunka Matte makes for a highly versatile knife suitable for cutting vegetables, meat and fish. The slim blade profile (1.8mm) and hard powder Japanese steel provide a winning combination of smooth and long-lasting sharpness, precise cutting and comfortable and fast work.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBunka is a \u003cstrong\u003emulti-purpose knife\u003c\/strong\u003e, suitable for cutting veggies, meat and fish. Primarily designed for use in home kitchens, although we are sure it will be wielded by many professional chefs that want to have a shorter, more agile multi-purpose knife at hand.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eSG2 (also known as R2 steel) is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eSG2 Bunka Matte is forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. Forged with a common “sandwich” method called san-mai with the core steel made of SG2 powder steel, one of the best stainless steels. The knife was hardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis bunka and petty feature a \u003cstrong\u003ematte, unpolished finish\u003c\/strong\u003e with a very pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e double bevel (50\/50 symmetrical) \u003c\/a\u003eblade. \u003cmeta charset=\"utf-8\"\u003eThe extremely thin profile of the blade (spine thickness at 1.8mm) and hard Japanese steel will deliver a smooth and long-lasting sharpness. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe handle attached to the SG2 Bunka Matte followed the same logic as the blade - universal and easy to maintain. A beautiful, \u003cstrong\u003edark brown, octagonal-shaped pakka wood handle\u003c\/strong\u003e sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCUSTOM SAYA:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eWe also made a custom-fit \u003ca href=\"\/products\/saya-bunka-160mm-knife-sheath\"\u003e\u003cstrong\u003esaya (knife sheath)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e which is \u003cstrong\u003enot\u003c\/strong\u003e \u003cstrong\u003eincluded\u003c\/strong\u003e in the \u003cstrong\u003eprice \u003c\/strong\u003eand\u003c\/span\u003e\u003cspan\u003e can be ordered separately. \u003c\/span\u003e\u003cspan\u003eSayas are hand-made from walnut wood, so the pattern and colors are slightly different with every piece, as it can be seen on the photos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/GjEzMqI0LWc\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":30689253261400,"sku":"18011609882","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SG2_Bunka_Matte_160mm_6.3__18011609882_b9676847-eec3-41e0-b896-492614da083b.jpg?v=1756725337"},{"product_id":"morado-santoku-kurouchi-165mm","title":"Tsunehisa Santoku Kuro-uchi 165mm (6.5\") [Rosewood]","description":"\u003cp\u003eTsunehisa Santoku Kuro-uchi 165mm is a wonderful hand-forged knife with a black Kuro-uchi protective patina and hammer dents. The blade design will suit anyone looking for a smaller, versatile knife for vegetables, fish, and meat. It will excel at chopping vegetables on the cutting board. The choice of steel also makes it very easy to sharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Santoku japanese kitchen knives\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku is a versatile kitchen knife\u003c\/a\u003e that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a little bit of length with larger pieces of meat. Did you know that the word santoku means \"knife of three virtues\" in Japanese? The word san is number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core of this knife is \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitachi's Super Blue Steel (Aogami Super)\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer consisting of Aogami Super steel was sandwiched between two layers of softer steel. This \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan style=\"font-weight: 400;\"\u003etechnique is called san-mai\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe outer layers are of softer, \u003c\/span\u003e\u003cb\u003estainless steel,\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e giving the knife extra rust protection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eGEOMETRY:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan style=\"font-weight: 400;\"\u003edouble bevel (symmetrical) blade\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKuro-uchi finish, the unprocessed (black) part on the top\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003etsuchime \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003elook, which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for both left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":31316672839768,"sku":"41010809853","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41010809853_1_palisander.jpg?v=1670923108"},{"product_id":"tojiro-mioroshi-deba-shirogami-210mm","title":"Tojiro Mioroshi Deba Shirogami 210mm (8.3\")","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e🚩 \u003cmeta charset=\"utf-8\"\u003eSingle-bevel, for right-handed users only!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMioroshi deba from Japanese knife giant TOJIRO is a true working horse. With its thick spine and the steel that is easily sharpened (Shirogami #2 steel), it features a traditional Japanese magnolia D-shaped handle (with a black plastic ferrule) for a firm and comfortable grip. \u003c\/span\u003eThe blade shape itself - Mioroshi deba - is designed to fillet larger fish (3kg and up).\u003c\/p\u003e\n\u003cp\u003eThe blade shape is longer, narrower and thinner compared to the normal deba shape - somewhere between a classic deba and a shorther yanagiba. The knife can also be used for other heavier kitchen tasks, such as deboning poultry. The blade length is 210mm (8.3\") and the thickness is 5 mm.\u003c\/p\u003e\n\u003cp\u003eThe blade will develop patina! The knife is forged from Shirogami #2 steel, the hardness of around 61-62 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":31317131493464,"sku":"01010112819","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Miroshi_Deba_Shirogami_210mm_8.3__01010112819.jpg?v=1740397727"},{"product_id":"tojiro-deba-aogami2-165mm","title":"Tojiro Deba Aogami #2 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Deba Aogami #2 is a medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 8mm (0.3\"), the blade length is 165mm (6.5\"), so it is suitable for filleting larger fish. The knife handle is made from traditional magnolia wood with the ferrule from buffalo horn. It will be difficult to find a more traditional, classic deba knife than this one!\u003c\/p\u003e\n\u003cp\u003eThe blade will develop patina! The knife is forged from Aogami #2 steel, the hardness of around 62-63 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":31317565866072,"sku":"01010109818","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Deba_Aogami_2_165mm_6.5__01010109818.jpg?v=1740397725"},{"product_id":"tojiro-deba-aogami2-150mm","title":"Tojiro Deba Aogami #2 150mm (5.9\")","description":"\u003cp\u003eTOJIRO Deba Aogami #2 is a small-to-medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28\"), the blade length is 150mm (5.9\"), so it is suitable for filleting medium-sized fish. The knife handle is made from traditional magnolia wood with the ferrule from buffalo horn. It will be difficult to find a more traditional, classic deba knife than this one!\u003c\/p\u003e\n\u003cp\u003eThe blade will develop patina! The knife is forged from Aogami #2 steel, the hardness of around 62-63 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":31317688582232,"sku":"01010107641","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Deba_Aogami_2_150mm_5.9__01010107641.jpg?v=1740397723"},{"product_id":"tanaka-yanagiba-damascus-240mm","title":"Tanaka Yanagiba Damascus 240mm (9.5\")","description":"\u003cp\u003eTanaka Yanagiba Damascus 240mm is a traditional Japanese knife. Due to its long and thin blade it is mainly u\u003cspan\u003esed for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is chisel ground (single bevel) and is suitable \u003cstrong\u003eonly for right-handed users\u003c\/strong\u003e. The blade is forged in Aogami #2 Blue steel, one of the most preferred steels by Japanese sushi chefs. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not washed and wiped dry after every use, they will develop rust. The Aogami #2 core is sandwiched into 17-layers of gorgeous Damascus pattern which makes every yanagiba a one-of-a-kind!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":31463295516760,"sku":"06011316681","price":385.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Yanagiba_Damascus_240mm_9.5__06011316681.jpg?v=1573033390"},{"product_id":"kitaoka-yanagiba-shirogami-1-damascus-240mm","title":"Kitaoka Yanagiba Shirogami #1 Damascus 240mm (9.5\")","description":"\u003cp\u003e\u003cstrong\u003eKitaoka Yanagiba Shirogami #1 Damascus 240mm\u003c\/strong\u003e is a beautiful traditional Japanese slicer knife in 240mm (9.5\") blade length. Due to their long and thin blades, yanagiba knives are mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/p\u003e\n\u003cp\u003eLike all Kitaoka knives, this one is also single bevel, only \u003cstrong\u003esuitable for right-handed users\u003c\/strong\u003e. 12-layers of gorgeous Damascus pattern are complemented with the hand-etched kanji on the top part of the blade.\u003c\/p\u003e\n\u003cp\u003eThe core of the Yanagiba is made of the high performing Shirogami White #1 carbon steel, known for its superior edge retention and fine, smooth sharpness, but it will develop a patina and needs more maintenance. Steel was hardened to around 63 HRC. \u003c\/p\u003e\n\u003cp\u003eA wooden, octagonal Japanese style rosewood wa handle was attached to the Yanagiba, featuring a pakka wood ferrule.\u003c\/p\u003e\n\u003cp\u003eHideo Kitaoka is another highly regarded blacksmith of the famous Takefu village, known for many skilled blacksmiths. Mr. Kitaoka specializes in making high-end, hand-made, traditional single bevel sushi knives for a relatively affordable price.\u003c\/p\u003e","brand":"Hideo Kitaoka","offers":[{"title":"Default Title","offer_id":31465169387608,"sku":"19011316701","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kitaoka_Yanagiba_Damascus_240mm_9.5__19011312456.jpg?v=1573036228"},{"product_id":"zdp-189-nakiri-silver-180mm","title":"ZDP-189 Nakiri Silver 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eZDP-189 Nakiri Silver is another great looking knife from our ZDP-189 line of premium knives. Nakiri is a Japanese knife made to serve one purpose - cutting vegetables. It's an ideal knife for anyone who chops a lot of veggies, either for a home cook (attention vegans and vegetarians!), or a professional chef. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe heart of the knife is made of\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e\u003c\/strong\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003e\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003eproven for its superior qualities and long-lasting sharpness.\u003cspan\u003e \u003c\/span\u003eThe steel is laminated (san-mai clad), meaning that the core is made of the super hard ZDP-189 steel, covered with an external layer of softer stainless steel. Such blade remains sharp for a very long time, while the outer layers protect the core steel from external factors.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"normal\"\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\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003eNakiri Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of Walnut wood with octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31466354409560,"sku":"03010610888","price":325.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189_Nakiri_Silver_180mm_7.1__03010610888.jpg?v=1581521221"},{"product_id":"hokiyama-usuba-aus8-180mm","title":"Hokiyama Usuba AUS-8 180mm (7.1\")","description":"\u003cp\u003eHokiyama Usuba AUS-8 in 180mm (7.1\") blade length is a dedicated knife for\u003cstrong\u003e vegetables only\u003c\/strong\u003e. It's a single bevel knife, which means \u003cstrong\u003eonly right-handed\u003c\/strong\u003e users can wield it.\u003c\/p\u003e\n\u003cp\u003eThis rectangular-shaped usuba (named Kakugata in Japanese) was polished to a high (almost mirror-looking) polish. \u003cspan data-mce-fragment=\"1\"\u003eThe minimalistic blade is fitted with a traditional \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eJapanese (Wa) handle\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e made of of dense, durable wenge wood with a darker plastic ferrule. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere is a slight step between the ferrule and the handle, which might bother some users. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhere the blade meets the handle, you may notice a special feature called Machi 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAUS-8 steel \u003c\/strong\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003cstrong\u003ecarbon\u003c\/strong\u003e (0.7-0.75%) and is also high in \u003cstrong\u003evanadium\u003c\/strong\u003e (0.10-0.26%) and \u003cstrong\u003emolybdenum\u003c\/strong\u003e (0.10-0.30%). It also has a high percentage of \u003cstrong\u003echromium\u003c\/strong\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/p\u003e\n\u003cdiv class=\"rte__table-wrapper\"\u003e\n\u003cdiv class=\"rte__table-wrapper\"\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Hokiyama Sushi Set\"}' data-sheets-userformat='{\"2\":6659,\"3\":{\"1\":0},\"4\":[null,2,16777215],\"12\":0,\"14\":[null,2,0],\"15\":\"Roboto, RobotoDraft, Helvetica, Arial, sans-serif\"}'\u003eAll these are essential characteristics of a superior steel for knives:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Rust-resistance:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003edue to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e→ Wear and tear resistance:\u003c\/strong\u003e the composition of this steel mix also makes the blade very resistant to wear and tear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Usuba. \u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":31608024891480,"sku":"39011110895","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Usuba_Ginsanko_180mm_7.1__39011110895.jpg?v=1573746983"},{"product_id":"hokiyama-yanagiba-aus8-300mm","title":"Hokiyama Yanagiba AUS-8 300mm (11.8\")","description":"\u003cp\u003eHokiyama Yanagiba AUS-8 in 300mm (11.8\") blade length is a thin and long traditional Japanese knife. Yanagiba knives were designed to cut thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks). It's a single bevel knife, which means \u003cstrong\u003eonly right-handed\u003c\/strong\u003e users can wield it. While we usually find yanagibas in sushi and Japanese restaurants, there is a growing trend of home cooks owning these beauties for the weekend sushi or BBQ parties.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eJapanese (Wa) handle\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e made of of dense, durable wenge wood with a darker plastic ferrule. \u003c\/span\u003e\u003cspan\u003eThere is a slight step between the ferrule and the handle, which might bother some users. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhere the blade meets the handle, you may notice a special feature called Machi 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAUS-8 steel \u003c\/strong\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003cstrong\u003ecarbon\u003c\/strong\u003e (0.7-0.75%) and is also high in \u003cstrong\u003evanadium\u003c\/strong\u003e (0.10-0.26%) and \u003cstrong\u003emolybdenum\u003c\/strong\u003e (0.10-0.30%). It also has a high percentage of \u003cstrong\u003echromium\u003c\/strong\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/p\u003e\n\u003cp\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/p\u003e\n\u003cdiv class=\"rte__table-wrapper\"\u003e\n\u003cdiv class=\"rte__table-wrapper\"\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-sheets-userformat='{\"2\":6659,\"3\":{\"1\":0},\"4\":[null,2,16777215],\"12\":0,\"14\":[null,2,0],\"15\":\"Roboto, RobotoDraft, Helvetica, Arial, sans-serif\"}' data-sheets-value='{\"1\":2,\"2\":\"Hokiyama Sushi Set\"}'\u003e\u003cmeta charset=\"utf-8\"\u003eUS-8 characteristics:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-sheets-userformat='{\"2\":6659,\"3\":{\"1\":0},\"4\":[null,2,16777215],\"12\":0,\"14\":[null,2,0],\"15\":\"Roboto, RobotoDraft, Helvetica, Arial, sans-serif\"}' data-sheets-value='{\"1\":2,\"2\":\"Hokiyama Sushi Set\"}'\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e→ Long lasting sharpness:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Rust-resistance:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003edue to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e→ Wear and tear resistance:\u003c\/strong\u003e the composition of this steel mix also makes the blade very resistant to wear and tear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Yanagiba. \u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":31608771379288,"sku":"39011322896","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Yanagiba_Ginsanko_300mm_11.8__39011322896.jpg?v=1574893784"},{"product_id":"hokiyama-yanagiba-shirogami-270mm","title":"Hokiyama Yanagiba Shirogami 270mm (10.6\")","description":"\u003cp\u003eHokiyama Yanagiba Shirogami in 270mm (10.6\") blade length is a thin and long traditional Japanese knife. Yanagiba knives were designed to cut thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks). It's a single bevel knife, which means \u003cstrong\u003eonly right-handed\u003c\/strong\u003e users can wield it. While we usually find yanagibas in sushi and Japanese restaurants, there is a growing trend of home cooks owning these beauties for the weekend sushi or BBQ parties.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethis knife\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis made of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi's White steel 2\u003c\/strong\u003e\u003cspan\u003e, also named Shirogami 2 which was hardened to around\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e61-62 HRC. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e❗ Because Shirogami steel does not contain chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" data-mce-fragment=\"1\" data-mce-href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e🚩 The blade is protected by a thin anti-corrosion oil coating that protects it from rust and scratches before it gets into the hands of its owner. Therefore, wash the knife thoroughly before using it for the first time to remove this thin protection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths fitted a \u003cstrong\u003eJapanese (Wa) handle\u003c\/strong\u003e with a buffalo horn ferrule. The handle is made of the most commonly used handle wood in traditional Japanese knives - \u003cstrong\u003emagnolia wood\u003c\/strong\u003e. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":31818257301592,"sku":"39011320894","price":275.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Yanagiba_Ginsanko_270mm_10.6__39011320894.jpg?v=1574894743"}],"url":"https:\/\/sharpedgeshop.com\/collections\/traditional-japanese-wa-handle.oembed?page=15","provider":"SharpEdge","version":"1.0","type":"link"}