{"title":"Tsunehisa","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTsunehisa knives feature high-quality blades made in Japan's well-known knife regions: Tosa, Seki, and Sakai. Each area has its specialties: Tosa is recognized for Ginsanko and Aus-8 steels, Seki is known for V-Gold series blades, and Sakai is famous for single-beveled Honyaki knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name Tsunehisa means \"Permanence,\" showing the company's focus on making durable knives. Each knife goes through a careful inspection to ensure it meets high-quality standards.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","products":[{"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\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\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\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of this knife is \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eHitachi's Super Blue Steel (Aogami Super)\u003c\/a\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\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of Aogami Super steel was sandwiched between two layers of softer steel. This \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003etechnique is called san-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003eThe outer layers are of softer, \u003cb\u003estainless steel,\u003c\/b\u003e giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish, the unprocessed (black) part on the top\u003c\/a\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 \u003ci\u003etsuchime \u003c\/i\u003elook, which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\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\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\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":"tsunehisa-gyuto-nashiji-ginsanko-wa-240mm","title":"Tsunehisa Gyuto Nashiji Ginsanko Wa 240mm (9.5\")","description":"\u003cp\u003eTsunehisa Gyuto Nashiji Ginsanko Wa 240mm (9.5\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eAt the bottom of the blade we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 60-61 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eBeautiful and unique hammer dents were left unpolished on the top part of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eBlacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32505384206424,"sku":"41010316936","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeGyutoNashijiGinsanko240mm.jpg?v=1611378386"},{"product_id":"tsunehisa-nakiri-aogami-super-kuro-uchi-165mm-walnut","title":"Tsunehisa Nakiri Aogami Super Kuro-uchi 165mm (6.5\") [Walnut]","description":"\u003cp\u003eTsunehisa Nakiri Aogami Super Kuro-uchi 165 mm 165mm (6.5\") is a great multi-purpose knife with a black Kuro-uchi protective patina and hammer dents. Nakiri is a double bevel version of the traditional Japanese knife Usuba (which are traditionally single bevel). These knives are made for one task only - cutting vegetables. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe centerpiece of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. 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\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eKuro-uchi finish\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa) is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32532067582040,"sku":"41010610963","price":190.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoNakiriKuro-uchi165mm_41010610963_1.jpg?v=1610967640"},{"product_id":"tsunehisa-gyuto-vg-1-210mm-walnut","title":"Tsunehisa Gyuto VG-1 210mm (8.3\") [Walnut]","description":"\u003cp\u003eWe are very happy to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eGyuto knife is a Japanese version of traditional European Chef knife; \u003cstrong\u003ea multi-purpose knife\u003c\/strong\u003e, where blade lengths vary from 210mm (8.3\") to as long as 300mm (11.8\"). The longer ones primarily for cutting larger chunks of meat, while the shorter ones excel at slicing vegetables and cutting a steak or two.\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e210mm (8.3\")\u003c\/strong\u003e Gyuto’s blade, at just 2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called 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\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535066640472,"sku":"41010312924","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Gyuto210mm.jpg?v=1611379262"},{"product_id":"tsunehisa-gyuto-vg-1-270mm-walnut","title":"Tsunehisa Gyuto VG-1 270mm (10.6\") [Walnut]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eGyuto knife is a Japanese version of traditional European Chef knife; \u003cstrong\u003ea multi-purpose knife\u003c\/strong\u003e, where blade lengths vary from 210mm (8.3\") to as long as 300mm (11.8\"). The longer ones primarily for cutting larger chunks of meat, while the shorter ones excel at slicing vegetables and cutting a steak or two.\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e270mm (10.6\")\u003c\/strong\u003e Gyuto’s blade, at just 2.2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called 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\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535348674648,"sku":"41010320937","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Gyuto270mm.jpg?v=1611379363"},{"product_id":"harukaze-vg-1-gyuto-300mm","title":"Tsunehisa Gyuto VG-1 300mm (11.8\")","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eGyuto knife is a Japanese version of traditional European Chef knife; \u003cstrong\u003ea multi-purpose knife\u003c\/strong\u003e, where blade lengths vary from 210mm (8.3\") to as long as 300mm (11.8\"). The longer ones primarily for cutting larger chunks of meat, while the shorter ones excel at slicing vegetables and cutting a steak or two.\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e300mm (11.8\")\u003c\/strong\u003e Gyuto’s blade, at just 2.7mm (0.1\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the rosewood and cedar wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535371448408,"sku":"41010322939","price":260.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Gyuto300mm.jpg?v=1611379647"},{"product_id":"tsunehisa-petty-vg-1-150mm-walnut","title":"Tsunehisa Petty VG-1 150mm (5.9\") [Walnut]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA petty knife is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e150mm (5.9\")\u003c\/strong\u003e Petty’s blade, at just 1.7mm (0.07\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called 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\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535387635800,"sku":"41010707941","price":125.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Petty150mm.jpg?v=1611379565"},{"product_id":"tsunehisa-slicer-vg-1-270mm-walnut","title":"Tsunehisa Slicer VG-1 270mm (10.6\") [Walnut]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives affectionados across the world! The minimalism and subtlety of design is what first drew us to this collection made in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eA Slicer (jap. \u003cem\u003eSujihiki)\u003c\/em\u003e is a knife with a long and narrow blade, especially designed to cut thin slices of meat. It is also used for many kitchen jobs, where precision is of paramount importance. Suitable for all cooking enthusiasts and professional chefs. This is a knife that was missing in the knife bag of all you sushi masters and steak eaters out there! \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e270mm (10.6\")\u003c\/strong\u003e Slicer’s blade, at just 2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called \u003cstrong\u003eMachi\u003c\/strong\u003e spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. :)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535425253464,"sku":"41011120938","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Slicer270mm.jpg?v=1611379461"},{"product_id":"tsunehisa-deba-150mm","title":"Tsunehisa Deba 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA medium-sized Deba designed for fish lovers and professional chefs. The \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e \u003cspan\u003e(right-handed users only!)\u003c\/span\u003e is 6.5 mm (2.3\") thick and 150 mm (5.9\") long, therefore suitable for filleting medium-sized fish.\u003cbr\u003e\u003cbr\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\u003cbr\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\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan\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\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003ch4\u003eAUS-8 characteristics:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \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: \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\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 Deba.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32548373594200,"sku":"41010107920","price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/osterrob04801.jpg?v=1585168773"},{"product_id":"tsunehisa-usuba-165mm","title":"Tsunehisa Usuba 165mm (6.5\")","description":"\u003cp\u003eUsuba is a \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e \u003cspan\u003e(right-handed users only!)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003edesigned for chopping vegetables. It is one of the \"holy trinity\" of Japanese classic kitchen knives for sushi preparation. The length of the blade is 165mm (6.5\"). \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\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 single bevel 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 rectangular 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\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan\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\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n \u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003cp\u003e\u003cstrong\u003eAUS-8 characteristics:\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\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\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32548448796760,"sku":"41011109962","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaUsuba165.jpg?v=1591620903"},{"product_id":"tsunehisa-yanagiba-270mm","title":"Tsunehisa Yanagiba 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eYanagiba is a traditional Japanese knife. Due to its long and thin blade it is mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e It is one of the \"holy trinity\" of Japanese classic kitchen knives for sushi preparation. The length of this \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(right-handed users only!)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis 270mm (10.6\").\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with black pakka wood ferrule.\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel \u003cstrong\u003eAUS-8 (60 HRC)\u003c\/strong\u003e and a layer of softer stainless steel (SUS405) are forge welded together in what is known as \"\u003cem\u003enimai\u003c\/em\u003e\" construction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAUS-8 steel \u003c\/strong\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. It 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\u003ctable style=\"background-color: #cccccc;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eAll these are essential characteristics of a superior steel for knives:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \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: \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\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\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!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32554000285784,"sku":"41011320919","price":270.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/osterrob04814.jpg?v=1585223512"},{"product_id":"tsunehisa-yanagiba-left-270mm","title":"Tsunehisa Yanagiba 270mm (10.6\") LEFT","description":"\u003cp\u003e\u003cspan\u003eYanagiba is a traditional Japanese knife. Due to its long and thin blade it is mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e It is one of the \"holy trinity\" of Japanese classic kitchen knives for sushi preparation. The length of this \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(LEFT-HANDED USERS ONLY!)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis 270mm (10.6\").\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel \u003cstrong\u003eAUS-8 (60 HRC)\u003c\/strong\u003e and a layer of softer stainless steel (SUS405) are forge welded together in what is known as \"\u003cem\u003enimai\u003c\/em\u003e\" construction. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\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\u003ctable style=\"background-color: #cccccc;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch4\u003eAUS-8 characteristics:\u003c\/h4\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \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: \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\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\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!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32556784582744,"sku":"41011320918","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/osterrob04809.jpg?v=1585224974"},{"product_id":"tsunehisa-kiritsuke-aogami-super-kuro-uchi-210mm-walnut","title":"Tsunehisa Kiritsuke Aogami Super Kuro-uchi 210mm (8.3\") [Walnut]","description":"\u003cp\u003eTsunehisa Kiritsuke Aogami Super Kuro-uchi 210mm (8.3\") [Walnut] is a great multi-purpose knife with a black Kuro-uchi protective patina and hammer dents. The kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use since 210mm (8.3\") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\u003cp\u003eKiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. 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\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eKuro-uchi finish, 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional Japanese Wa handle is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32764107456600,"sku":"41012112980","price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoKiritsukeKuro-uchi210mm_8.3_41012112980.jpg?v=1589803731"},{"product_id":"tsunehisa-gyuto-ginsanko-nashiji-wa-210mm","title":"Tsunehisa Gyuto Ginsanko Nashiji Wa 210mm (8.3\")","description":"\u003cp\u003eTsunehisa Gyuto Ginsanko Nashiji Wa 210mm (8.3\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 60-61 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade finish of this knife is gorgeous. It is called Nashiji, the literal translation of the word being \"the skin of an (Asian) pear\". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical since the uneven surface reduces the sticking of the food to the blade when slicing.\u003cbr\u003eAt the bottom, we can see a very pronounced, curvy matte line that spans along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eBlacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33000442953816,"sku":"41010312981","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeGyutoNashijiGinsanko210mm.jpg?v=1611378299"},{"product_id":"tsunehisa-yanagiba-240mm-left","title":"Tsunehisa Yanagiba 240mm (9.5\") LEFT","description":"\u003cp\u003e\u003cspan\u003eYanagiba is a traditional Japanese knife. Due to its long and thin blade it is mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e It is one of the \"holy trinity\" of Japanese classic kitchen knives for sushi preparation. The length of this \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(LEFT-HANDED USERS ONLY!)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis 240mm (9.5\").\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\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\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan\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\u003ctable style=\"background-color: #cccccc;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ch4\u003eAUS-8 characteristics:\u003c\/h4\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \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: \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\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\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\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33000911503448,"sku":"41011316995","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaYanagiba240mmLEFT.png?v=1591707306"},{"product_id":"tsunehisa-yanagiba-300mm-left","title":"Tsunehisa Yanagiba 300mm (11.8\") LEFT","description":"\u003cp\u003e\u003cspan\u003eYanagiba is a traditional Japanese knife. Due to its long and thin blade it is mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e It is one of the \"holy trinity\" of Japanese classic kitchen knives for sushi preparation. The length of this \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(LEFT-HANDED USERS ONLY!)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis 300mm (11.8\").\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel \u003cstrong\u003eAUS-8 (58 HRC)\u003c\/strong\u003e and a layer of softer stainless steel (SUS405) are forge welded together in what is known as \"\u003cem\u003enimai\u003c\/em\u003e\" construction. \u003cstrong\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\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003ch4\u003eAUS-8 characteristics:\u003c\/h4\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \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: \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\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!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33000938864728,"sku":"41011322996","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/AUS-8TsunehisaYanagi300mmLEFT_2.png?v=1591707605"},{"product_id":"tsunehisa-yanagiba-240mm","title":"Tsunehisa Yanagiba 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eYanagiba is a traditional Japanese knife. Due to its long and thin blade it is mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e It is one of the \"holy trinity\" of Japanese classic kitchen knives for sushi preparation. The length of this \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(right-handed users only!)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis 240mm (9.5\"). \u003cbr\u003e\u003cbr\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\u003cbr\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\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan\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\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003ch4\u003eAUS-8 characteristics:\u003c\/h4\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \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: \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\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!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33000951677016,"sku":"41011316997","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/AUS-8-Tsunehisa-Yanagi-240-mm-_2.png?v=1591708067"},{"product_id":"tsunehisa-kaisaki-120mm","title":"Tsunehisa Kaisaki 120mm (4.7\")","description":"\u003cp\u003eKaisaki knives are traditionally used to cut smaller fish to make sashimi, you could even say they are a miniature version of Yanagiba. \u003c\/p\u003e\n\u003cp\u003eThe Tsunehisa Kaisaki 120 is one of these smaller knives, but don’t let the length fool you - it is equipped with a lot of power. The single-bevel blade is sharp and designed for precise work, which allows you to cut meat with ease and precision. It is typically used for the preparation of small to medium-sized fish!\u003cbr\u003e\u003cbr\u003eBecause the blade is single-bevel, this knife is only suitable for RIGHT handed users.\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\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\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan\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\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003ch4\u003eAUS-8 characteristics:\u003c\/h4\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \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: \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\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 Kaisaki. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33095355531352,"sku":"41010704977","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaKaisaki120.jpg?v=1593505771"},{"product_id":"tsunehisa-santoku-ginsanko-nashiji-wa-170mm","title":"Tsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7\")","description":"\u003cp\u003eTsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7\") is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen. \u003cstrong\u003eSantoku\u003c\/strong\u003e\u003cspan\u003e is the most popular knife shape in Japanese home kitchens. An easy-to-handle multi-purpose knife for most of your food preparation tasks. Due to the wide blade of the Santoku knives, they excel at cutting vegetables. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade, we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this Santoku is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eBlacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. It is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a black ferrule and is \u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33095705886808,"sku":"41010809998","price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeSantokuNashijiGinsanko170mm.jpg?v=1593513594"},{"product_id":"tsunehisa-santoku-aogami-super-cherry-165mm","title":"Tsunehisa Santoku Aogami Super Cherry 165mm (6.5\")","description":"\u003cp\u003eThe Tsunehisa Santoku Aogami Super Cherry 165mm (6.5\") is a multi-purpose knife with hammer dents and a beautiful cherry wood handle. The shape of the blade will suit anyone looking for a smaller, versatile knife for vegetables, fish, and meat. It excels at chopping vegetables on the kitchen board. Due to the choice of steel, the blade is also very easy to sharpen.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe centerpiece of this knife is Hitachi's\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. Hammer dents on the upper part of the\u003cspan\u003e \u003c\/span\u003eblade\u003cspan\u003e \u003c\/span\u003egive it a unique and rustic appearance.\u003c\/p\u003e\n\u003cp\u003eThis knife was heat-treated to around\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel,  meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle (traditional Japanese Wa)\u003cspan\u003e is oval and smooth, with no discernible transition between the cherry and red pakka wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33095735083096,"sku":"41010809999","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeSantokuCherry165mm_1.jpg?v=1754561896"},{"product_id":"japanese-handle-red-pakka-oval","title":"Japanese handle - Red Pakka [oval]","description":"\u003cp\u003eThe oval-shaped handle is made from magnolia wood with a (stabilised) red pakka ferrule. Suitable for both left- and right-handed users.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Small","offer_id":33214104600664,"sku":"41057541958","price":40.0,"currency_code":"EUR","in_stock":true},{"title":"Medium","offer_id":33214104633432,"sku":"41057542957","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"Large","offer_id":33214104666200,"sku":"41057543956","price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/JapaneseHandle-RedPakka_oval_41057543956_41057542957_41057541958.jpg?v=1746439454"},{"product_id":"japanese-handle-rosewood-octagon","title":"Japanese handle - Rosewood [octagon]","description":"\u003cp\u003eA traditional octagonal Japanese handle in rosewood. Suitable for both left- and right-handed users. \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Small","offer_id":33221939789912,"sku":"41057541955","price":70.0,"currency_code":"EUR","in_stock":false},{"title":"Medium","offer_id":33221939822680,"sku":"41057542954","price":80.0,"currency_code":"EUR","in_stock":false},{"title":"Large","offer_id":33221939855448,"sku":"41057543953","price":100.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Japanesehandle-Rosewood_octagon__41057543953_41057542954_41057541955.jpg?v=1746439450"},{"product_id":"tsunehisa-gyuto-aogami-super-kuro-uchi-210mm-walnut","title":"Tsunehisa Gyuto Aogami Super Kuro-uchi 210mm (8.3\") [Walnut]","description":"\u003cp\u003eTsunehisa Gyuto Aogami Super Kuro-uchi 210mm (8.3\") [Walnut] is a great multi-purpose knife with a black Kuro-uchi protective patina and hammer dents. \u003cspan\u003eThe G\u003c\/span\u003eyuto blade shape\u003cspan\u003e is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. \u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's \u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 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 \u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eKuro-uchi finish\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle (traditional Japanese Wa)\u003cspan\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33360484663384,"sku":"410103111038","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoGyutoKuro-uchi210mm_2.jpg?v=1628771611"},{"product_id":"tsunehisa-petty-ginsanko-nashiji-wa-135mm","title":"Tsunehisa Petty Ginsanko Nashiji Wa 135mm (5.3\")","description":"\u003cp\u003e\u003cspan\u003eTsunehisa Petty Ginsanko Nashiji Wa 135mm (5.3\") blade length is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eBlacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. It is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a black ferrule and is \u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33715728253016,"sku":"410107401039","price":125.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/GinsankoNashijiPetty135.jpg?v=1600685076"},{"product_id":"tsunehisa-petty-aogami-super-kuro-uchi-135mm-walnut","title":"Tsunehisa Petty Aogami Super Kuro-uchi 135mm (5.3\") [Walnut]","description":"\u003cp\u003eTsunehisa Petty Aogami Super Kuro-uchi 135mm (5.3\") is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's \u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel,  meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content \u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eKuro-uchi finish\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003e\n\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33715727695960,"sku":"410107401051","price":135.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoPettyKuro-uchi135mm_2.jpg?v=1612771544"},{"product_id":"tsunehisa-gyuto-aogami-super-cherry-210mm","title":"Tsunehisa Gyuto Aogami Super Cherry 210mm (8.3\")","description":"\u003cp\u003eThe Tsunehisa Gyuto Aogami Super Cherry 210mm (8.3\") is a multi-purpose knife with hammer dents and a beautiful cherry wood handle. Due to the choice of steel, the blade is also very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThe centerpiece of this knife is Hitachi's\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. Hammer dents on the upper part of the\u003cspan\u003e \u003c\/span\u003eblade\u003cspan\u003e \u003c\/span\u003egive it a unique and rustic appearance.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe shape of the blade will suit anyone looking for a versatile knife for vegetables, fish, and meat. \u003cspan\u003eIt will excel at chopping vegetables and slicing larger cuts of meat, whilst the \u003c\/span\u003e\u003cstrong\u003enarrow tip enables very precise work\u003c\/strong\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThis knife was heat-treated to around\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel,  meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle (traditional Japanese Wa)\u003cspan\u003e is oval and smooth, with no discernible transition between the cherry and red pakka wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33487519187032,"sku":"410103121052","price":225.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeGyutoCherry210mm.jpg?v=1748938125"},{"product_id":"morado-santoku-kuro-uchi-red-180mm","title":"Tsunehisa Santoku Kuro-uchi Morado Red 180mm (7.1\")","description":"\u003cp\u003eTsunehisa Santoku Kuro-uchi Morado Red 180mm (7.1\") is a great 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. \u003cspan\u003eIt has a very thin blade profile, characterized by the classic, western-style handle which offers excellent grip and is suitable for both right and left-handed users. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003cstrong\u003eSantoku\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eknife is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe centerpiece of this knife is Hitachi's\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. 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\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel,  meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eAmong the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003cspan\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eWestern-style handle offers excellent grip and is suitable for both right and left-handed users. The not-so-common feature is the color of the pakka wood handle. Red is not a choice many Japanese blacksmiths decide fitting on their knives, but we feel it was a good choice. The knife definitely stands out but not in a flashy way. The bolster is stainless and provides a smooth and comfortable transition between the handle and the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThe knife is slightly heavier and therefore suitable for anyone who is used to heavier knives but wants sophisticated Japanese sharpness.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33513760325720,"sku":"410108101053","price":225.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoSantokuKuro-uchiRed180mm_1.jpg?v=1611379081"},{"product_id":"tsunehisa-aus-8-tsuchime-gyuto-210mm","title":"Tsunehisa AUS-8 Tsuchime Gyuto 210mm (8.3\")","description":"\u003cp\u003eTsunehisa AUS-8 Tsuchime Gyuto\u003cspan\u003e is a multi-purpose Japanese kitchen knife\u003cstrong\u003e \u003c\/strong\u003ethat can be used for different cutting techniques. U\u003c\/span\u003e\u003cspan\u003enique\u003c\/span\u003e tsuchime\u003cspan\u003e blade finish,\u003c\/span\u003e stainless steel, and a\u003cspan\u003e lightweight Western style handle made of pakka wood\u003c\/span\u003e\u003cspan\u003e (\u003c\/span\u003eknown for its durability and comfortable grip), low maintenance and a price you don't have to break the bank to buy one makes this gyuto a real bargain. \u003c\/p\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade, the knife is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of this knife is made of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eAichi's AUS-8\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003estainless steel, which was hardened to around 60 HRC. AUS-8 steel is a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade consists of 3 layers of steel - the harder steel AUS-8 (60 HRC) and two layers of softer stainless steel are forged welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e construction.\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThis technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe top part of the blade features a beautiful\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime pattern\u003c\/a\u003e. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as an additional protection of the core steel.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife was fitted a yo-style, Western-type handle made of pakka wood, and features a stainless bolster. The handle will fit well in your hands for both the hammer and pinch grip.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33628835774552,"sku":"410103121077","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaAUS-8TsuchimeGyuto210mm.jpg?v=1609931263"},{"product_id":"tsunehisa-gyuto-damascus-aus-10-210mm","title":"Tsunehisa Gyuto Damascus AUS-10 210mm (8.3\")","description":"\u003cp\u003eA visually striking knife that feels supremely light in your hand! Gyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, Gyuto, i.e., the Japanese answer to the European chef’s knife, is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef. The knife has a double-bevel blade and is suitable for both right- and left-handed users. It is also very thin and nimble, and thus unsuitable for cutting hard or frozen food or for boning.\u003c\/p\u003e\n\u003cp\u003eThe knife sports suminagashi finish, a classic Japanese technique used to create the impression of marbling on paper. In this case, it was used on steel and the result are unique knives with a swirling, marble-like look. \u003c\/p\u003e\n\u003cp\u003eThere is not a chef or a cook that would not enjoy holding the octagonal handle of this light-weight and beautiful knife. The handle is made of a dark and sturdy rosewood and has a light brown pakka ferrule. \u003c\/p\u003e\n\u003cp\u003eThe blade is made from stainless AUS-10 steel, which makes its maintenance a breeze. Do not wash it in a dishwasher, but rather wash it by hand, wipe with a dry cloth, and then store it in a saya or sheath or display it on a magnetic knife holder to revel in its looks.\u003c\/p\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. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003eTsunehisa is a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39294815338584,"sku":"410103121089","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaGyutoAUS-10_410103121089.jpg?v=1616054901"},{"product_id":"tsunehisa-gyuto-vg-1-210mm-rosewood-cedar","title":"Tsunehisa Gyuto VG-1 210mm (8.3\") [Rosewood-Cedar]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGyuto knife is a Japanese version of traditional European Chef knife; \u003cstrong\u003ea multi-purpose knife\u003c\/strong\u003e, where blade lengths vary from 210mm (8.3\") to as long as 300mm (11.8\"). The longer ones primarily for cutting larger chunks of meat, while the shorter ones excel at slicing vegetables and cutting a steak or two.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis \u003cstrong\u003e210mm (8.3\")\u003c\/strong\u003e Gyuto blade, at just 2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the \u003cstrong\u003erosewood and maple wood\u003c\/strong\u003e. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39559399637080,"sku":"410103121435","price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41010312924_1_rosewood.jpg?v=1629128843"},{"product_id":"tsunehisa-gyuto-aogami-super-kuro-uchi-210mm-rosewood-cedar","title":"Tsunehisa Gyuto Aogami Super Kuro-uchi 210mm (8.3\") [Rosewood-Cedar]","description":"\u003cp\u003eTsunehisa Gyuto Aogami Super Kuro-uchi 210mm (8.3\") is a great multi-purpose knife with a black Kuro-uchi protective patina and hammer dents, which gives it a unique and rustic appearance. \u003cspan\u003eThe \u003cstrong\u003eG\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eyuto blade shape\u003c\/strong\u003e\u003cspan\u003e is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. \u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels.  This knife was heat-treated to around 63 HRC. It is very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content \u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKuro-uchi finish\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle (traditional Japanese Wa)\u003cspan\u003e is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/tsunehisa\" title=\"Tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39559449182296,"sku":"410103121516","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/410103111038-_1__rosewood.jpg?v=1629128869"},{"product_id":"tsunehisa-kiritsuke-aogami-super-kuro-uchi-tsuchime-210mm-rosewood-cedar","title":"Tsunehisa Kiritsuke Aogami Super Kuro-uchi Tsuchime 210mm (8.3\") [rosewood-cedar]","description":"\u003cp\u003eTsunehisa Kiritsuke Aogami Super Kuro-uchi Tsuchime 210 mm [rosewood-cedar] is a great multi-purpose knife with a black kuro-uchi protective patina and hammer dents. The kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use since 210mm (8.3\") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish. The kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/kiritsuke-knives-chefs-knife\"\u003eKiritsuke\u003c\/a\u003e blade shape is characterized by a long, flat blade with very little belly curve and a pointed, diamond shaped tip, also known as a “K-tip” (K for kiritsuke). The tip enables precise and effortless work and can be used for all sorts of tasks in the kitchen: slicing sashimi, cutting ribeye, chopping veggies, mincing garlic... Due to its straight edge, it has a limited rocking motion on the kitchen board. A great alternative to the Gyuto knife!\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSuper Blue Steel\u003c\/a\u003e (Aogami Super), which is the very top quality of traditional Japanese steels. 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\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi\u003c\/a\u003e finish, 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional Japanese Wa handle is oval and smooth, with no discernible transition between the rosewood and beech wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39559493615704,"sku":"410121121742","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41012112980_1_rosewood.jpg?v=1754561880"},{"product_id":"japanese-handle-magnolia-buffalo-horn-octagon","title":"Japanese Handle - Magnolia\/Buffalo Horn (octagon)","description":"\u003cp\u003e\u003cb\u003eMagnolia wood\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e is one of the most popular woods used for traditional \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ewa \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eJapanese handles - it’s lightweight and has an extremely low percentage of etheric oils and resins inside. It’s subtle in color (but will get darker with use) and a bit more delicate than other woods for maintaining, but also leaves almost no smell or taste on the hand (and subsequently on the food). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe ferrule of this\u003c\/span\u003e\u003cb\u003e octagonally shaped handle\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e is made out of buffalo horn which can withstand bigger forces than wood. It is a natural material most similar to wood in terms of how much it shrinks and expands under different temperatures. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBuffalo horn\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e is a natural material that can range in color - in 90% of the cases it’s deep black (with subtle lines) and the rest span from brown to light brown and sometimes even completely beige (also called blonde). If you want a special color let us know and we’ll try to accommodate you.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Small","offer_id":39691123261528,"sku":"390575001109","price":45.0,"currency_code":"EUR","in_stock":true},{"title":"Medium","offer_id":39691123294296,"sku":"390575001110","price":55.0,"currency_code":"EUR","in_stock":true},{"title":"Large","offer_id":39691123327064,"sku":"390575001111","price":65.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/JapaneseHandle-MagnoliaBuffaloHorn_octagon_390575001109_390575001110_390575001111.jpg?v=1746439397"},{"product_id":"tsunehisa-aogami-2-kawahagi-95mm","title":"Tsunehisa Aogami #2 Kawahagi 95mm (3.7\")","description":"\u003cp\u003eThis small bizarre-looking knife is a traditional Japanese hunting\/skinning knife specialized for wild game and particularly boars. Nowadays this knife is returning to our kitchens with a whole different purpose.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eLet us introduce you to what we termed a ‘finger blade’. Have you ever wondered what would be like if you had a small blade instead of your index finger?* Admittedly, it’s an unusual question, but think about it, the closer you hold your finger to the tip of a knife the more precisely you can direct the tip and blade. Well, by using this knife, this is the closest you’ll ever get. Tsunehisa Aogami Kawahagi knife is incredibly practical for a multitude of different small tasks like cutting small veggies or herbs, opening avocado, cleaning and filleting small fish. The curved spine of the double bevel blade (for explanation read the \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003eBlade Construction: Geometry\u003c\/a\u003e article) is intended for exerting extra pressure and accuracy with your finger\u003c\/span\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe blade is hand forged using the \u003ci data-mce-fragment=\"1\"\u003esan mai\u003c\/i\u003e method (see article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003eBlade Construction: Lamination\u003c\/a\u003e for more). The core is made out of Aogami 2 steel (also called Blue Steel 2 - for more go to \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\"\u003eSteel: the heart of Japanese knives\u003c\/a\u003e), which will develop patina over time (if uncared for properly it can also rust). 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. The use of \u003ca href=\"\/collections\/knife-maintenance-oils\" data-mce-fragment=\"1\"\u003eBallistol or Cammelia oil\u003c\/a\u003e is recommended for the care of such blades. The carbon steel core is clad in layers of softer steel for additional protection. Read more about how to take care of high carbon knives and patina in our \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-fragment=\"1\"\u003eKnife maintenance\u003c\/a\u003e blog post\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe traditional Japanese (wa) handle is oval in shape. It’s made out of cherry wood and has a black plastic bolster. Both the blade and the handle are symmetrical and can therefore be used by both right- and left-handed users\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003e*Think Edward Scissorhands, not Freddy Krueger! \u003cspan data-mce-fragment=\"1\"\u003e😉\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eFun fact: When we first got this knife the whole SharpEdge team (individually) started referring to it as the avocado knife. We have no idea why, maybe the shape of the blade subconsciously reminded each of us of a halved avocado with its stone removed… What was your first thought when you saw this knife?\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003eTsunehisa is a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39698170937432,"sku":"410133721117","price":105.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tsunehisa-Aogami_2-Kuro-uchi-Kawahagi-85mm_410133721117_1.jpg?v=1635761741"},{"product_id":"tsunehisa-petty-kuro-uchi-150mm-rosewood","title":"Tsunehisa Petty Kuro-uchi 150mm (5.9\") [Rosewood]","description":"\u003cp\u003eMorado Petty Kuro-uchi 150mm (5.9\") is basically a smaller version of a gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), 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 \u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eKuro-uchi finish\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003ci data-mce-fragment=\"1\"\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa)\u003cspan\u003e 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\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/tsunehisa\"\u003eTsunehisa knives are a brand\u003c\/a\u003e that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39754586685528,"sku":"410107071204","price":145.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Morado-Petty-Kuro-uchi-150mm_410107071204_1.jpg?v=1639142041"},{"product_id":"tsunehisa-srs13-nakiri-oak-165mm","title":"Tsunehisa SRS13 Nakiri Oak 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003e\"High-performance\" meets \"Price-performance\".\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNo vegetable stands a chance against the super sharp and hard (64 HRC!) Tsunehisa SRS13 Nakiri Oak 165mm (6.5”). \u003c\/span\u003e\u003cspan\u003eThe wide profile and thin concave grind of this easy-to-maintain nakiri make vegetable prep a snap. Perfect for summer salads! 🥗\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSporting a clean Japanese design, this incredibly light knife will never go out of style.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTsunehisa SRS13 Nakiri Oak 165mm (6.5”). A new classic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables. A knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day. Recently, many nakiris find their way into home kitchens - it's a perfect knife for vegetarians and veggie lovers. Chop away!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSRS13\u003c\/strong\u003e is a \u003cstrong\u003ehigh-tech powder steel\u003c\/strong\u003e developed by Nachi-Fujikoshi, one of the most advanced steel producers in Japan. The steel is heat treated to approx. \u003cstrong\u003e64 HRC\u003c\/strong\u003e. It's also less likely to chip than some other powder steels and it's also completely stainless (no patina!).\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistically polished in a Japanese »hair–line« design, attached to a simple yet resilient traditional \u003cstrong\u003eJapanese Wa oak handle\u003c\/strong\u003e. A very thin blade followed by an even thinner concave grind will push this one in a lightweight mid-size Japanese multi-purpose category.\u003c\/p\u003e\n\u003cp\u003eExtreme sharpness will make this one a true kitchen slayer where no veggies will stand a chance. High performance steel, clean Japanese design, low maintenance and a price you don't have to break the bank to buy one makes this nakiri a real bargain.\u003c\/p\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003eTsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39798169763928,"sku":"410106091221","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaSRS13NakiriOak165_410106091221_1.jpg?v=1756725292"},{"product_id":"tsunehisa-srs13-santoku-oak-165mm","title":"Tsunehisa SRS13 Santoku Oak 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003e\"High-performance\" meets \"Price-performance\".\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSantoku is a versatile kitchen knife 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.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSRS13\u003c\/strong\u003e is a \u003cstrong\u003ehigh-tech powder steel\u003c\/strong\u003e developed by Nachi-Fujikoshi, one of the most advanced steel producers in Japan. The steel is heat treated to approx. \u003cstrong\u003e64 HRC\u003c\/strong\u003e. It's also less likely to chip than some other powder steels and it's also completely stainless (no patina!).\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistically polished in a Japanese »hair–line« design, attached to a simple yet resilient traditional \u003cstrong\u003eJapanese Wa oak handle\u003c\/strong\u003e. A very thin blade followed by an even thinner concave grind places this santoku in the lightweight mid-size Japanese multi-purpose category.\u003c\/p\u003e\n\u003cp\u003eIts extreme sharpness makes it a true kitchen slayer where no ingredients stand a chance. High performance steel, clean Japanese design, low maintenance, and a price you don't have to break the bank for make this santoku a real bargain.\u003c\/p\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003eTsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39798184116312,"sku":"410108091220","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaSRS13SantokuOak165_410108091220_1.jpg?v=1642081658"},{"product_id":"tsunehisa-nakiri-aus-10-nami-165mm","title":"Tsunehisa Nakiri AUS-10 Nami 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Nakiri AUS-10 Nami 165mm\u003c\/strong\u003e is a Japanese kitchen knife for preparing vegetables. Its straight blade profile makes it ideal for chopping, as the cutting edge will keep contact with the cutting board along its whole length with every up-and-down motion. AUS-10 steel is a no-fuss stainless steel with a fine sharpness and great edge retention, so maintenance won’t be a problem.\u003c\/p\u003e\n\u003cp\u003eA very distinct 33-layered Damascus pattern enriches the visuals of the blade – this pattern is unique to every knife and cannot be replicated. Damascus pattern is in parts round and curvy, hence the name Nami (波), which translates to ‘wave’. Like your fingerprint, not one blade is alike. The entire blade is polished to a reflective mirror polish. You can see yourself in it!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe nakiri aka nakiri bocho shape is a traditional Japanese knife with a square, thin blade and a deep, flat belly designed specifically for cutting vegetables. Since the entire flat edge of the knife touches the cutting board at once, in one clean, vertical movement, there is no need for a horizontal pull or push. This also means that you won’t be turning the vegetable into an “accordion” of pieces still clinging together by a thread.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe heart of this petty is made of Aichi's AUS-10 stainless steel, which was hardened to around \u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well. Its composition is as follows: carbon (C) 1.10% chromium (Cr) 14.50% molybdenum (Mo) 0.31% vanadium (V) 0.27% nickel (Ni) 0.49% manganese (Mn) 0.50% and silicon (Si) 1.00%\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of AUS-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA mirror-polish ‘swirl damascus’ finish adorns the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eAn octagonal Japanese (Wa) style handle from oak wood was fitted on the blade. It results in a natural look, and the handle is comfortable and durable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39808664731736,"sku":"410106091211","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaNakiriAUS-10Nami165mm_410106091211_1.jpg?v=1724251733"},{"product_id":"tsunehisa-gyuto-aus-10-nami-240mm","title":"Tsunehisa Gyuto AUS-10 Nami 240mm (9.5\")","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Gyuto AUS-10 Nami 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. It’s a great choice for those looking for a knife with a bit more blade real estate that will be able to handle larger cuts of meat and perform well as a slicer too. AUS-10 steel is a no-fuss stainless steel with a fine sharpness and great edge retention, so maintenance will be easy.\u003c\/p\u003e\n\u003cp\u003eA very distinct 33-layered Damascus pattern enriches the visuals of the blade – this pattern is unique to every knife and cannot be replicated. Damascus pattern is in parts round and curvy, hence the name Nami (波), which translates to ‘wave’. Like your fingerprint, not one blade is alike. The entire blade is polished to a reflective mirror polish. You can see yourself in it!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around \u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well. Its composition is as follows: carbon (C) 1.10% chromium (Cr) 14.50% molybdenum (Mo) 0.31% vanadium (V) 0.27% nickel (Ni) 0.49% manganese (Mn) 0.50% and silicon (Si) 1.00%\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of AUS-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA mirror-polish ‘swirl damascus’ finish adorns the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eAn octagonal Japanese (Wa) style handle from oak wood was fitted on the blade. It results in a natural look, and the handle is comfortable and durable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39809535082584,"sku":"410103161212","price":295.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaGyutoAUS-10Nami240mm_410103161212_1.jpg?v=1724251541"},{"product_id":"tsunehisa-gyuto-as-migaki-210mm","title":"Tsunehisa Gyuto AS Migaki 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Gyuto AS Migaki 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Don’t let its simple looks fool you, though, as its core is forged out of Aogami Super steel – the most advanced carbon steel on the market, coveted for its very fine sharpness and edge retention.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami Super is the crème de la crème when it comes to high-carbon Japanese steels. If you’re looking for the finest sharpness, this is the steel you should be looking at. It is also very easy to sharpen, and the blades can be forged very thin. It has great wear resistance due to high amounts of tungsten and chromium, the latter also adding to its corrosion resistance. This doesn’t mean that Aogami Super blades will resist corrosion as well as stainless steels, as they will develop a patina, while leaving them exposed to water or other food acids could even result in rusting (so don’t forget to wipe them dry after use!). If you’re willing to just put this extra attention to the knife’s maintenance, though, you will be rewarded with a fine sharpness like no other. Aogami Super is made up of carbon (C) 1.50%, tungsten (W) 2.50%, vanadium (V) 0.50%, chromium (Cr) 0.50%, manganese (Mn) 0.30%, silicon (Si) 0.20%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eHigh-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths “sandwich\" the blade’s core, made from Aogami Super steel, between two layers of softer steels. This improves the blade’s flexibility and toughness. The trace of this lamination process is the curvy line right above the cutting edge, which is the border between the blade’s core (hagane) and the outer, protective layer (jigane).\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade was treated to a high polish, also called a \u003cem\u003emigaki\u003c\/em\u003e finish.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eTraditional oval Japanese (Wa) style handle made out of rosewood with a black pakka ferrule.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39809554120792,"sku":"410103121213","price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaGyutoASMigaki210mm_410103121213_1.jpg?v=1643130290"},{"product_id":"tsunehisa-santoku-vg-1-180mm-rosewood-cedar","title":"Tsunehisa Santoku VG-1 180mm (7.1\") [Rosewood-Cedar]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection made in Tsunehisa smithy.\u003c\/p\u003e\n\u003cp\u003eSantoku knife is a versatile kitchen knife 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\u003eThis 180mm (7.1”) Santoku's blade, at just 2.3mm (0.09”), is among the thinnest we have in our range. The knife has an immaculate “out of the box” sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003eVG-1 steel is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called “monosteel” construction.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003cp\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\/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","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39809589870680,"sku":"410108091201","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoSantokuVG-1180mm_410108091201.jpg?v=1643132909"},{"product_id":"tsunehisa-sujihiki-aogami-super-240mm","title":"Tsunehisa Sujihiki Aogami Super 240mm (9.5\")","description":"\u003cp\u003eThe Tsunehisa Sujihiki Aogami Super 240mm (9.5\") is a hand-forged knife with hammer dents and a beautiful cherry wood handle. Its\u003cspan style=\"font-weight: 400;\"\u003e long and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish, and also for filleting and skinning fish. \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDue to the choice of steel, the blade is also very easy to sharpen.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe centerpiece of this knife is Hitachi's\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. Hammer dents on the upper part of the\u003cspan\u003e \u003c\/span\u003eblade\u003cspan\u003e \u003c\/span\u003egive it a unique and rustic appearance.\u003c\/p\u003e\n\u003cp\u003eThis knife was heat-treated to around \u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears visible impressions of the \u003cstrong\u003ehand-forging process \u003c\/strong\u003e(round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa)\u003cspan\u003e is oval and smooth, with no discernible transition between the cherry and red pakka wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e \u003c\/span\u003eBLACKSMITH:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39809624309848,"sku":"410110161210","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeSujihikiCherry240mm_410110161210_1.jpg?v=1754561855"},{"product_id":"tsunehisa-gyuto-as-tsuchime-240mm","title":"Tsunehisa Gyuto AS Tsuchime 240mm (9.5\")","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Gyuto AS Tsuchime 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. \u003cem\u003eGyuto\u003c\/em\u003e translates to something like ‘beef sword’, which indicates its affinity for cutting meat. Especially longer gyutos, such as this beauty by Tsunehisa can be utilized for slicing larger pieces of meat and preparing sashimi, as well as tackling any other produce needed for a nicely rounded meal.\u003c\/p\u003e\n\u003cp\u003eAogami Super steel is great for achieving a fine sharpness, which is necessary for smooth, precise cuts that Japanese cuisine dictates – the less damage your blade does to the cell walls of your produce, the more of its ripeness and flavor it preserves. This concept is called \u003cem\u003eshun\u003c\/em\u003e, and it describes the essence of the season, food that can be enjoyed locally and seasonally.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami Super is the crème de la crème when it comes to high-carbon Japanese steels. If you’re looking for the finest sharpness, this is the steel you should be looking at. It is also very easy to sharpen, and the blades can be forged very thin. It has great wear resistance due to high amounts of tungsten and chromium, the latter also adding to its corrosion resistance. This doesn’t mean that Aogami Super blades will resist corrosion as well as stainless steels, as they will develop a patina, while leaving them exposed to water or other food acids could even result in rusting (so don’t forget to wipe them dry after use!). If you’re willing to just put this extra attention to the knife’s maintenance, though, you will be rewarded with a fine sharpness like no other. Aogami Super is made up of carbon (C) 1.50%, tungsten (W) 2.50%, vanadium (V) 0.50%, chromium (Cr) 0.50%, manganese (Mn) 0.30%, silicon (Si) 0.20%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eHigh-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\"sandwich\" (san-mai)\u003c\/a\u003e the blade’s core, made from Aogami #2 steel, between two layers of softer steel. This improves the blade’s flexibility and toughness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eHammered finish, also known as \u003cem\u003etsuchime\u003c\/em\u003e finish was achieved by striking the blade repeatedly, until subtle imprints were left – this also helps with food stickage when cutting, as it will separate from the blade more easily.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis western style (Yo) handle is made from red pakka wood. It will balance the long blade nicely.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39815375814744,"sku":"410103161218","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaGyutoASTsuchime240mm_410103161218_1.jpg?v=1643891903"},{"product_id":"tsunehisa-petty-aogami-super-cherry-135mm","title":"Tsunehisa Petty Aogami Super Cherry 135mm (5.3\")","description":"\u003cp\u003eTsunehisa Petty Aogami Super Cherry 135mm (5.3\") is a multi-purpose knife with hammer dents and a beautiful cherry wood handle. The shape of the blade will suit anyone looking to complete their collection with a smaller knife, \u003cspan\u003eperfect for more delicate and freehand tasks where a larger (and wider) knife would perhaps prove too unwieldy.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDue to the choice of steel, the blade is also very easy to sharpen.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe centerpiece of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. This knife was heat-treated to around\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa)\u003cspan\u003e is oval and smooth, with no discernible transition between the cherry and red pakka wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39822869037144,"sku":"410107401119","price":125.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Harukaze-Petty-Cherry-150mm_410107401119_1.jpg?v=1643969036"},{"product_id":"tsunehisa-aogami-sakimaru-sujihiki-270mm","title":"Tsunehisa Sakimaru Sujihiki Aogami 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eThe Tsunehisa Sakimaru Sujihiki Aogami #2 270mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003eTraditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003edue to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,\u003c\/li\u003e\n\u003cli\u003efor the same reason, once they get dull, they can be easily resharpened back to optimal shape.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakimaru Sujihiki is a knife that is ideal for cutting cooked and raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat. \u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eThe knife has a pronounced curve in the belly of the blade, which additionally facilitates the cutting of large cuts of meat and fish, as the curve simulates the movement of the hand during cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eSan-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003c\/strong\u003e with a V-edge profile, which \u003cspan\u003eoffers a good balance between the ease of cutting and robustness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part was left untreated – we call this a kuro-uchi finish (\u003cem\u003ekuro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e- ‘black’), which is a layer of raw, protective patina on the outer steel.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style handle made out of rosewood with a buffalo horn ferrule.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39822949777496,"sku":"410113201217","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaAogamiSakimaruYanagi270mm_410113201217_1.jpg?v=1643711027"},{"product_id":"tsunehisa-gyuto-ginsanko-nashiji-180mm","title":"Tsunehisa Gyuto Ginsanko Nashiji 180mm (7.1\")","description":"\u003cp\u003eTsunehisa Gyuto Ginsanko Nashiji is a\u003cstrong\u003e multi-purpose Japanese kitchen knife\u003c\/strong\u003e\u003cspan\u003e that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. \u003c\/span\u003e\u003cspan\u003eTsunehisa combined their proven blade shape, unique Nashiji blade finish\u003c\/span\u003e and stainless steel (Ginsanko or Silver III Steel with a hardness of 60-61 HRC!), then matched it with a lightweight Western style handle made of pakka wood (known for its durability and comfortable grip).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe not-so-common feature of this gyuto is the color of the pakka wood handle. Red is not a color many Japanese blacksmiths decide on for their knives, but we felt it was a bold choice that definitely paid off! The knife stands out from the crowd, but not in a flashy way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gyuto works best together with \u003ca href=\"\/products\/tsunehisa-petty-ginsanko-nashiji-135mm\"\u003eTsunehisa Petty Ginsanko Nashiji\u003c\/a\u003e to complement it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e👉 \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables. \u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eHitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ci\u003esan-mai \u003c\/i\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a Nashiji finish, which translates to \"the skin of an (Asian) pear\". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife was fitted with a Western style (Yo) handle, made out of a combination of red and black pakka wood.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39900127264856,"sku":"410103101247","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaGyutoGinsankoNashiji180mm-410103101247_1.jpg?v=1649146434"},{"product_id":"tsunehisa-petty-ginsanko-nashiji-135mm","title":"Tsunehisa Petty Ginsanko Nashiji 135mm (5.3\")","description":"\u003cp\u003e\u003cspan\u003eTsunehisa Petty Ginsanko is a\u003cstrong\u003e small multi-purpose Japanese kitchen knife \u003c\/strong\u003ethat can be used for peeling, mincing, paring and decorating food. Tsunehisa \u003c\/span\u003ecombined their proven blade shape, \u003cspan\u003eunique\u003c\/span\u003e n\u003cspan\u003e\u003cem\u003eashiji\u003c\/em\u003e blade finish\u003c\/span\u003e and stainless steel (Ginsanko or Silver III Steel with a hardness of 60-61 HRC!), then matched it with a\u003cspan\u003e lightweight Western style handle made of pakka wood\u003c\/span\u003e\u003cspan\u003e (\u003c\/span\u003eknown for its durability and comfortable grip).\u003c\/p\u003e\n\u003cp\u003eThe not-so-common feature of this petty is the color of the pakka wood handle. Red is not a color many Japanese blacksmiths decide on for their knives, but we felt it was a bold choice that definitely paid off! The knife stands out from the crowd, but not in a flashy way.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003e\u003c\/a\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003e\u003c\/a\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003e\u003c\/a\u003e \u003cspan\u003e👉 \u003c\/span\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003ePetty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. It can be used on and off the cutting board for peeling, mincing, paring and decorating food.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eHitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ci\u003esan-mai \u003c\/i\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a Nashiji finish, which translates to \"the skin of an (Asian) pear\". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife was fitted with a Western style (Yo) handle, made out of a combination of red and black pakka wood.\u003cspan\u003e The handle will fit well in your hands for both the hammer and pinch grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39900790390872,"sku":"410107401248","price":120.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaPettyGinsankoNashiji135mm-410107401248_1.jpg?v=1649147829"},{"product_id":"tsunehisa-slicer-ginsanko-nashiji-wa-240mm","title":"Tsunehisa Slicer Ginsanko Nashiji Wa 240mm (9.5\")","description":"\u003cp\u003eTsunehisa Slicer Ginsanko Nashiji Wa 240mm (9.5\") is\u003cspan\u003e designed to cut thin slices of meat. \u003c\/span\u003e\u003cspan\u003eIts\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003elong and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish and also for filleting and skinning fish. \u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eBlacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. It is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a black ferrule and is \u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39957149286488,"sku":"410110161240","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/GinsankoNashijiSujihiki240mm_410110161240_2.jpg?v=1654168933"},{"product_id":"tsunehisa-slicer-vg-1-270mm-rosewood","title":"Tsunehisa Slicer VG-1 270mm (10.6\") [Rosewood]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives affectionados across the world! The minimalism and subtlety of design is what first drew us to this collection made in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eA Slicer (jap. \u003cem\u003eSujihiki)\u003c\/em\u003e is a knife with a long and narrow blade, especially designed to cut thin slices of meat. It is also used for many kitchen jobs, where precision is of paramount importance. Suitable for all cooking enthusiasts and professional chefs. This is a knife that was missing in the knife bag of all you sushi masters and steak eaters out there! \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e270mm (10.6\")\u003c\/strong\u003e Slicer’s blade, at just 2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called \u003cstrong\u003eMachi\u003c\/strong\u003e spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. :)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39961285820504,"sku":"410111201627","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41011120938__Palisander.jpg?v=1654693435"},{"product_id":"set-tsunehisa-ginsanko-nashiji-set-gyuto-petty","title":"[SET] Tsunehisa Ginsanko Nashiji Set [Gyuto + Petty]","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTsunehisa Ginsanko Nashiji set\u003c\/strong\u003e is an all-around set of knives that possesses all the characteristics quality Japanese knives should have – thin profile, minimalistic design and hard Japanese steel. Perfectly balanced with classic Western (Yo) style handles, the knives in this set complement each other really well. They're as well suited for a professional kitchen as they are for the aspiring home cook – the gyuto will take the lead with chopping and slicing on the cutting board, with the petty coming in for in-hand paring and more decorative tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003eThis set includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003eTsunehisa Gyuto Ginsanko Nashiji 180mm (7.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tsunehisa-petty-ginsanko-nashiji-135mm\"\u003eTsunehisa Petty Ginsanko Nashiji 135mm (5.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto with a length of 180mm is a kitchen knife intended for cutting meat, vegetables and fish and is the Japanese version of the Western Chef's knife. The gyuto is complemented perfectly by the smaller petty knife (135mm) that takes care of any peeling, paring and vegetable prep. Due to its thinness, it's great for preparing smaller fish, deboning poultry and trimming meat.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eHitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ci\u003esan-mai \u003c\/i\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a Nashiji finish, which translates to \"the skin of an (Asian) pear\". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife was fitted with a classic Western style (Yo) handle, made out of a combination of red and black pakka wood. The handle can be used by left- and right-handed users due to its universal design, and also provides a nice balance and heft to the knife.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39962590609496,"sku":"00264","price":238.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NashijiredYOTsunehisaSET_00264_Gyuto_Petty_1.jpg?v=1654785949"}],"url":"https:\/\/sharpedgeshop.com\/collections\/tsunehisa.oembed?page=4","provider":"SharpEdge","version":"1.0","type":"link"}