{"title":"Vegetable Knives","description":"\u003cp\u003eExplore our collection of Japanese vegetable knives, featuring a wide selection of Nakiri and Usuba knives. Designed for precision, clean cuts, and effortless chopping, these knives are perfect for preparing vegetables while preserving texture, flavor, and presentation. Crafted with high-quality Japanese steel and ergonomic handles, they bring professional performance to your kitchen—ideal for home cooks and culinary enthusiasts seeking the perfect vegetable prep tool.\u003c\/p\u003e","products":[{"product_id":"kato-nakiri-damascus-165mm","title":"Kato Nakiri Damascus 165mm (6.5\")","description":"\u003cp\u003eKato Nakiri Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory. 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.\u003c\/p\u003e\n\u003cp\u003eYoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red\u0026amp;black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"315\" width=\"560\" src=\"https:\/\/www.youtube.com\/embed\/NpbXmSTmLt4\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":12901099602008,"sku":"29010609695","price":380.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kato_Nakiri_Damascus_165mm_6.5__29010609695.jpeg?v=1538573189"},{"product_id":"zdp-189-nakiri-black-160mm","title":"ZDP-189 Nakiri Black 160mm (6.3\")","description":"\u003cp\u003eZDP-189 Nakiri Black is another great looking knife from our ZDP-189 line of premium knives. Nakiri is a Japanese knife made to serve one purpose - cutting vegetables. It's an ideal knife for anyone who chops a lot of veggies, either for a home cook (attention vegans and vegetarians!), or a professional chef. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe heart of the knife is made of\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e\u003c\/strong\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003e\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003eproven for its superior qualities and long-lasting sharpness.\u003cspan\u003e \u003c\/span\u003eThe steel is laminated (san-mai clad), meaning that the core is made of the super hard ZDP-189 steel, covered with an external layer of softer stainless steel. Such blade remains sharp for a very long time, while the outer layers protect the core steel from external factors.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003eNakiri Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of Walnut wood with octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cem\u003e*Only a plastic saya fits this blade. Due to the hand-forged nature and the slightly non-standard size of the blade, the leather saya does not fit properly.\u003c\/em\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":19471803711576,"sku":"03010610721","price":310.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaHamonoZDP-189NakiriBlack_03010610721_10.jpg?v=1715785289"},{"product_id":"tojiro-nakiri-dp-hammered-165mm","title":"Tojiro Nakiri DP Hammered 165mm (6.5\")","description":"\u003cp\u003eIf vegetables make up most of your prep, this is the shape designed for exactly that. The nakiri is Japan's traditional vegetable knife: a straight, flat edge that meets the board along its full length, so every chop cuts clean through — no accordion-cut onions, no half-attached herbs. It's a workhorse in professional prep kitchens, and increasingly the favourite knife of home cooks who eat mostly plants.\u003c\/p\u003e\n\u003cp\u003eTOJIRO's DP Hammered line pairs their proven VG-10 steel with a rustic kuro-uchi look at a price that makes it one of the best value entries into Japanese knives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this knife works the way it does:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVG-10 core at 60 HRC\u003c\/strong\u003e — Hard enough to stay sharp for weeks of home use, yet tough enough to forgive the occasional careless moment. The sweet spot for a first Japanese knife: real edge retention without the chip-anxiety of harder steels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStainless cladding\u003c\/strong\u003e — The cutting core is wrapped in softer stainless steel, so day-to-day care is simple: wash, dry, done. No patina, no rust worry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHammered kuro-uchi finish\u003c\/strong\u003e — The unpolished hammer dents aren't just beautiful — they create air pockets that help slices fall away from the blade instead of sticking. Every knife's pattern is slightly different.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnolia D-handle\u003c\/strong\u003e — Light, traditional, and comfortable in the pinch grip. It keeps the knife nimble and shifts the balance toward the blade, where the work happens. (The ferrule is plastic — honest at this price point, and one reason the knife stays affordable.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know before buying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA nakiri is for vegetables: push cuts and chopping. Don't use it on bones, frozen food, or hard squash stems, and never twist the edge in the cut.\u003c\/li\u003e\n\u003cli\u003eThe kuro-uchi finish will wear and fade slightly with use and washing — this is normal and part of the look, not a defect.\u003c\/li\u003e\n\u003cli\u003eHand wash and dry. The cladding is stainless, but the exposed VG-10 edge appreciates a quick wipe.\u003c\/li\u003e\n\u003cli\u003eSharp out of the box and ready to use; like all Japanese knives it reaches its full potential after the first sharpening on a whetstone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20019044909144,"sku":"01010609759","price":135.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Nakiri_DP_Hammered_165mm_6.5__01010609759.jpeg?v=1740397737"},{"product_id":"zdp-189-nakiri-silver-180mm","title":"ZDP-189 Nakiri Silver 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eZDP-189 Nakiri Silver is another great looking knife from our ZDP-189 line of premium knives. Nakiri is a Japanese knife made to serve one purpose - cutting vegetables. It's an ideal knife for anyone who chops a lot of veggies, either for a home cook (attention vegans and vegetarians!), or a professional chef. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe heart of the knife is made of\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e\u003c\/strong\u003e\u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives\"\u003e\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003eproven for its superior qualities and long-lasting sharpness.\u003cspan\u003e \u003c\/span\u003eThe steel is laminated (san-mai clad), meaning that the core is made of the super hard ZDP-189 steel, covered with an external layer of softer stainless steel. Such blade remains sharp for a very long time, while the outer layers protect the core steel from external factors.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"normal\"\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003eNakiri Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of Walnut wood with octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31466354409560,"sku":"03010610888","price":325.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189_Nakiri_Silver_180mm_7.1__03010610888.jpg?v=1581521221"},{"product_id":"hokiyama-usuba-aus8-180mm","title":"Hokiyama Usuba AUS-8 180mm (7.1\")","description":"\u003cp\u003eHokiyama Usuba AUS-8 in 180mm (7.1\") blade length is a dedicated knife for\u003cstrong\u003e vegetables only\u003c\/strong\u003e. It's a single bevel knife, which means \u003cstrong\u003eonly right-handed\u003c\/strong\u003e users can wield it.\u003c\/p\u003e\n\u003cp\u003eThis rectangular-shaped usuba (named Kakugata in Japanese) was polished to a high (almost mirror-looking) polish. The minimalistic blade is fitted with a traditional \u003cb data-mce-fragment=\"1\"\u003eJapanese (Wa) handle\u003c\/b\u003e made of of dense, durable wenge wood with a darker plastic ferrule. There is a slight step between the ferrule and the handle, which might bother some 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\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e AUS-8 steel \u003c\/strong\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003cstrong\u003ecarbon\u003c\/strong\u003e (0.7-0.75%) and is also high in \u003cstrong\u003evanadium\u003c\/strong\u003e (0.10-0.26%) and \u003cstrong\u003emolybdenum\u003c\/strong\u003e (0.10-0.30%). It also has a high percentage of \u003cstrong\u003echromium\u003c\/strong\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/p\u003e\n\u003cdiv class=\"rte__table-wrapper\"\u003e\n\u003cdiv class=\"rte__table-wrapper\"\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAll these are essential characteristics of a superior steel for knives:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Rust-resistance:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003edue to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e→ Wear and tear resistance:\u003c\/strong\u003e the composition of this steel mix also makes the blade very resistant to wear and tear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Usuba. \u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":31608024891480,"sku":"39011110895","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Usuba_Ginsanko_180mm_7.1__39011110895.jpg?v=1573746983"},{"product_id":"mcusta-nakiri-hybrid-splash-165mm","title":"Mcusta Nakiri Hybrid Splash 165mm (6.5\")","description":"\u003cp\u003eMcusta Nakiri Hybrid Splash is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the very\u003cspan\u003e \u003c\/span\u003epronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eNakiri knives are made for one purpose - chopping vegetables. With its flat, thin and tall blade profile, it makes nakiri the best tool for chopping technique. If you prepare and cook a lot of veggies, but already have a knife for cutting meat\/fish (or you are a vegan\/vegetarian), a nakiri knife is a great choice for your needs.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka\u003cspan\u003e \u003c\/span\u003ewood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32379501412440,"sku":"17010609779","price":215.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Nakiri_Hybrid_Splash_165mm_6.5__17010609779.jpg?v=1582823149"},{"product_id":"mcusta-nakiri-supreme-hammered-165mm","title":"Mcusta Nakiri Supreme Hammered 165mm (6.5\")","description":"\u003cp\u003eMcusta Nakiri Supreme Hammered is a great performing kitchen knife, made from the\u003cspan\u003e popular VG-10 steel, clad into 33 layers of softer, stainless Damascus steel\u003c\/span\u003e. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.\u003c\/p\u003e\n\u003cp\u003eNakiri knives are made for one purpose - chopping vegetables. With its flat, thin and tall blade profile, it makes nakiri the best tool for the chopping technique. If you prepare and cook a lot of veggies, but already have a knife for cutting meat\/fish (or you are a vegan\/vegetarian), a nakiri knife is a great choice for your needs.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSupreme Hammered is a full-tang nakiri, attached to a beautiful, durable and unique-looking red pakkawood octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin with a mother-of-pearl inlay that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32384536543320,"sku":"17010609775","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Nakiri_Supreme_Hammered_165mm_6.5__17010609775.jpg?v=1582900450"},{"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":"tojiro-vg-10-nakiri-dp-hammered-165mm","title":"Tojiro VG-10 Nakiri DP Hammered 165mm (6.5\")","description":"\u003cp\u003eTOJIRO \u003cstrong\u003eNakiri\u003c\/strong\u003e DP Hammered 165mm (6.5\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with this line of hammered\u003cspan\u003e \u003c\/span\u003ekuro-uchi knives either. \u003cspan\u003eThe knife is very sharp out-of-the-box and is ready to make some (precise) damage to the all the veggies you're about to prepare. 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eVG-10 core\u003c\/strong\u003e, clad into a layer of softer stainless steel, is hardened to \u003cstrong\u003e61 HRC\u003c\/strong\u003e. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the blade coupled with a rustic looking\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekuro-uchi finish\u003c\/strong\u003e. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA durable stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. It features a stainless bolster and three rivets for a secure handle fixation, reducing the possibility for cracks in the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. The company is divided into two sections: TOJIRO Factory and more recent TOJIRO ATELIER, the latter dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on TOJIRO and it's master blacksmith \u003cstrong\u003eTomoo Matsumura\u003c\/strong\u003e check the video below.\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32537420103768,"sku":"01010609946","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/F-1103.jpg?v=1740397695"},{"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":"oryori-hajime-vg-10-105mm","title":"Oryori Hajime VG-10 105mm (4.1\")","description":"\u003cp\u003eOryori Hajime is a slightly unusual knife- a hybrid between an Usuba and a Petty knife, this 105mm blade is fit for various hand-free tasks (such as peeling). Due to the blade's flat belly, a feature common in vegetable knives, it excels at chopping on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eThe main feature of the knife is a very thin and sharp blade. The blade is made of VG-10 steel and mounted on a traditional Japanese handle, which is polished in the traditional \u003cstrong\u003eUrushi way\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThis tiny Usuba has been designed for kids to learn cutting skills - the blade and handle are more petite. But be careful, despite the miniature size, the knife is extremely sharp!\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Misuzu","offers":[{"title":"Default Title","offer_id":33092295393368,"sku":"06010737985","price":125.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/OryoriHajimeVG-10105.jpg?v=1751537805"},{"product_id":"mcusta-nakiri-damascus-classic-d-165mm","title":"Mcusta Nakiri Damascus Classic D 165mm (6.5\")","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThese exquisite knives showcase a captivating stainless damascus pattern in combination with an opulent white Corian handle, exuding an aura of luxury that infuses every cut with boundless inspiration.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eMcusta Nakiri Damascus Classic D is a great performing kitchen knife, made from the\u003cspan\u003e popular VG-10 steel, clad into 33 layers of softer, stainless Damascus steel\u003c\/span\u003e. \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eNakiri knives are made for one purpose - chopping vegetables. With its flat, thin, and tall blade profile, it makes nakiri the best tool for the chopping technique. If you prepare and cook a lot of veggies, but already have a knife for cutting meat\/fish (or you are a vegan\/vegetarian), a nakiri knife is a great choice for your needs. \u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eMcusta Nakiri Damascus Classic D is a full-tang nakiri, attached to the ergonomic white Corian handle. Three rivets hold the knife securely attached to the handle. A stainless bolster is added for a smooth transition from the blade to the handle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":33099658821720,"sku":"17010609656","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaNakiriDamascusClassicD165mm.jpg?v=1611600035"},{"product_id":"toshu-usuba-left-165mm","title":"TOSHU Usuba Left 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003e🚩 The blade is suitable for left-handed users.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife boasts an extremely sharp blade, traditional magnolia wood handle and superb MV steel.  \u003c\/p\u003e\n\u003cp\u003eThe ratio between the weight of the blade and handle guarantees excellent balance, which is of essential importance for precise work, especially when using more challenging cutting techniques, such as \u003cem\u003ekatsuramuki\u003c\/em\u003e or daikon peeling.\u003c\/p\u003e\n\u003cp\u003eThe steel is on the softer side (57-59 HRC), but that makes it less sensitive and simpler to maintain. When used correctly, it remains sharp for a very long time and resharpening is a breeze. Blacksmiths processed the steel so that the blade prides itself on the best of all characteristics that are indispensable for work either in a home or professional kitchen: maximum resistance to wear and rust.\u003cbr\u003e\u003cbr\u003eThe most important feature of the new TOSHU series is that it is made for left-handed people who, until now, were often deprived of a wide selection of traditional, single-bevel blades. Single-bevel blades are usually available only for right-handed users, while versions for lefties are extremely rare, also in the Japanese market. Toshu series brings change – \u003cstrong\u003ebeautiful single-bevel knives for left-handed users, and a reasonable price tag to boot.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eTOSHU (刀秀) is a line of kitchen knives produced by Fuji Cutlery, a sister company of TOJIRO, in Japan. Known for offering high-quality blades at excellent value, TOSHU knives are designed for both home cooks and professional chefs. They combine traditional Japanese knife aesthetics with modern manufacturing precision—delivering performance, reliability, and sharpness at an accessible price point.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"FUJI Cutlery","offers":[{"title":"Default Title","offer_id":33723937226840,"sku":"010111101079","price":165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroUsubaLeft165_010111101079.jpg?v=1740397655"},{"product_id":"kuro-uchi-nakiri-takefu-165mm-blade","title":"Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5\") - BLADE","description":"\u003cp data-start=\"111\" data-end=\"419\" class=\"\"\u003eA classic Japanese vegetable knife with a straight, tall profile that’s made for fast, precise chopping. The Takefu blade is 4 mm wide and has no upward curve at the tip—giving it maximum contact with the cutting board for clean, efficient cuts.\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"960\" data-start=\"591\"\u003ePart of our \u003cstrong data-end=\"623\" data-start=\"603\"\u003eKuro-uchi series\u003c\/strong\u003e, the Takefu blade has a traditional, rustic look and offers \u003cstrong data-end=\"705\" data-start=\"684\"\u003eexceptional value\u003c\/strong\u003e for a hand-forged knife. It's made from \u003cstrong data-end=\"768\" data-start=\"746\"\u003eSUJ-2 carbon steel\u003c\/strong\u003e with a hardness of \u003cstrong data-end=\"801\" data-start=\"788\"\u003e63–64 HRC\u003c\/strong\u003e, providing impressive edge retention and sharpness. At the same time, it’s easy to resharpen—ideal even for first-time buyers of a traditional Japanese knife.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1194\" data-start=\"962\"\u003eThe blade's upper part is left unpolished in the \u003cstrong data-end=\"1031\" data-start=\"1011\"\u003ekuro-uchi finish\u003c\/strong\u003e, where a dark patina develops over time, giving each knife a unique look and added protection against rust. Just be sure to rinse and dry it thoroughly after use.\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1289\" class=\"\"\u003ePerfect for: slicing, chopping, and prepping all kinds of vegetables with precision and ease.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39277334134872,"sku":"030106101083","price":72.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiNakiriTakefu165mmblade_030106101083.jpg?v=1746439424"},{"product_id":"kuro-uchi-nakiri-takefu-165mm","title":"Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5\") [Magnolia]","description":"\u003cp\u003eYoshida Nakiri Takefu SUJ-2 Kuro-uchi 165 mm (6.5\") is an excellent knife for chopping vegetables on a cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \"Yoshida Nakiri Takefu SUJ-2 Kuro-uchi\" blade is 4 mm wider than the \"Kyusu\" blade and doesn't have the curve at the top of the blade. The blade is straight from the heel to the end of the blade which makes it an excellent knife for chopping vegetables on a cutting board!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ecapabilities\u003c\/span\u003e, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003eThe handle is made from Magnolia wood with a plastic ferrule.\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39289603031128,"sku":"030106101095","price":110.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiNakiriTakefu_030106101095.jpg?v=1615824300"},{"product_id":"kajiwara-nakiri-blue-165mm","title":"Kajiwara Nakiri Blue 165mm (6.5\")","description":"\u003cp\u003eNakiri is a traditional Japanese vegetable cleaver. It is often underutilized in the Western kitchen, yet its flat blade allows much faster and more accurate processing of large amounts of vegetables at once. Its shape is also handy for scooping up our handiwork and tipping it into a pot or pan.  \u003c\/p\u003e\n\u003cp\u003eA nice distal taper with a thin tip enables ease of use, while the classic look of this knife will fit any kitchen, a professional or home one. The knife feels nicely balanced in hand which makes it very fun and gratifying to use. Forged from Aogami #1 or Blue Paper #1 steel, this blade, even with minimal maintenance, will take a steep edge and hold it for longer than a comparable European stainless-steel knife. \u003c\/p\u003e\n\u003cp\u003eThe steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. \u003c\/p\u003e\n\u003cp\u003e❗ \u003cstrong\u003eNote:\u003c\/strong\u003e Due to specific requirements of professional chefs, the blade is not fully sharpened in the last step of polishing, but rather to around 80% of its full sharpness. This is still very sharp, but if you wish the blade to be surgically thin, please let us know and we will be happy to sharpen it for you.\u003c\/p\u003e\n\u003ch4\u003eBlacksmith:\u003c\/h4\u003e\n\u003cp\u003eKajiwara is a third-generation blacksmith from the town of Tosa, renowned for his traditional methods of forging and the experience of his lineage will be evident the very first time your fingers run across his beautiful knives that are extremely durable and sharp.\u003c\/p\u003e","brand":"Tsutomu Kajiwara","offers":[{"title":"Default Title","offer_id":39294180786264,"sku":"410106091090","price":150.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KajiwaraNakiriBlue165_410106091090_1_2.jpg?v=1615994685"},{"product_id":"muneishi-nakiri-ao-iron-180mm","title":"Muneishi Nakiri Ao Iron 180mm (7.1\")","description":"\u003cp\u003eMuneishi Nakiri is an absolute winner if you want to step up your vegetable prep. It offers excellent value for money and has a durable core steel that holds a great edge. The black kurouchi finish adds to its timeless beauty. This knife is entirely forged by hand and boasts impressive levels of sharpness right out of the box.\u003c\/p\u003e\n\u003cp\u003eThe Nakiri has a flat, wide blade that is intended for preparing vegetables and is a staple in most Japanese kitchens. It is an affordable and durable tool for all vegetable lovers, suitable either for budding or professional chefs.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe centerpiece of this knife is Hitachi's\u003cstrong\u003e Blue Steel (Aogami)\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, the knife is very easy to sharpen. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003cspan\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e\u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e\u003cspan\u003e is oval and smooth, with no discernible transition between the cherry and pakka wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Muneishi:\u003c\/h4\u003e\n\u003cp\u003eMuneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and sharpening knives. His knives have very nice grinds, good profile, and are very affordable.\u003c\/p\u003e","brand":"Muneishi","offers":[{"title":"Default Title","offer_id":39409713283160,"sku":"410106101101","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/410106101101_1_1.jpg?v=1657109622"},{"product_id":"tamahagane-tsubame-nakiri-180mm","title":"Tamahagane \"TSUBAME\" Nakiri 180mm (7.1\")","description":"\u003cp\u003eMeet nakiri: a veggie lover’s best friend. With its straight, flat edge, this Japanese knife is designed for clean, even cuts through vegetables and herbs, making it ideal for creating paper-thin slices and even julienne. Nakiri’s wide rectangular design makes it possible to cut even stacked veggies with control and helps prevent the blade from rocking. If you’re serious about your veggies, this knife is a must-have in your kitchen arsenal!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its timeless design and lasting durability, Tamahagane “TSUBAME” Nakiri delivers outstanding value at a reasonable price.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNakiri aka Nakiri Bocho in 180mm (7.1\") blade length is a traditional Japanese knife with a square, thin blade and a deep, flat belly, \u003c\/span\u003e\u003cstrong\u003edesigned for one specific task - cutting vegetables\u003c\/strong\u003e\u003cspan\u003e. 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. A nuisance, to say the least. Because its straight blade is evenly ground on both sides, slices fall away easily and don’t stick together. Due to its distinctive flat profile and squared-off nose, a nakiri knife is easy to spot.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen translated, the name literally means “vegetable chopper”. \u003c\/span\u003e\u003cem\u003eNa\u003c\/em\u003e\u003cspan\u003e means “vegetable” and \u003c\/span\u003e\u003cem\u003ekiri\u003c\/em\u003e\u003cspan\u003e means “chopper”. As its name suggests, it works perfectly for chopping, slicing and dicing greens.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen. VG-5 steel belongs to the V-Gold group of steel, which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-5 composition: \u003c\/strong\u003e\u003cem\u003eCarbon: 0,7-0,8 %, \u003c\/em\u003e\u003cem\u003eChromium: 13-15 %, \u003c\/em\u003e\u003cem\u003eMolybdenum: 0,2-0,4 %, \u003c\/em\u003e\u003cem\u003eVanadium: 0,1-0,2 %, \u003c\/em\u003e\u003cem\u003eNickel: \u0026lt;0,25%, \u003c\/em\u003e\u003cem\u003eCopper: \u0026lt;0,25%\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core is enveloped by two outer layers of \u003cstrong\u003eSUS410 stainless steel \u003c\/strong\u003ehardened to between 28-32 HRC that enhance \u003cstrong\u003eflexibility\u003c\/strong\u003e and protect the core from external elements.\u003c\/p\u003e\n\u003cp\u003eAt the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esimple to resharpen after becoming dull\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe outer layers have a matte finish and feature subtle hammer imprints that give the knife its distinctive look. The fine line between the\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ejigane\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(softer steel) and\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ehagane\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(hard steel) layers resembles a barely noticeable growth ring that divides the knife in two parts and adds to the elegant look of the knife. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehandle is made out of pakka wood\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003elaminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eright- and left-handed users\u003c\/strong\u003e. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eTamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.\u003c\/p\u003e\n\u003cp\u003eTamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.\u003c\/p\u003e\n\u003cp\u003eTamahagane knives are therefore extremely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edurable, retain an edge for a very long time, and are easy to sharpen\u003c\/strong\u003e. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. They are perfect for\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehome-cooking enthusiasts and professional chefs\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewho look for perfect balance and durability in their faithful kitchen assistant.\u003c\/p\u003e","brand":"Tamahagane","offers":[{"title":"Default Title","offer_id":39469696024664,"sku":"20010610572","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TamahaganeTsubameNakiri180mm_20010610572.jpg?v=1624365142"},{"product_id":"hap-40-nakiri-black-170mm-blade","title":"HAP-40 Nakiri Black 170mm (6.7\") - BLADE","description":"\u003cp\u003eHAP-40 Nakiri Black 170mm (6.7\") is a kitchen knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. This nakiri will make your vegetables fly. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Nakiri Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eA square shape for a speedy chopping of greens on a kitchen board.\u003c\/li\u003e\n\u003cli\u003eWell-versed users can use the blade for katsuramuki technique.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe nakiri shape was designed for cutting vegetables and is perfect for either long or short cuts, while the thin tip allows for precise work. \u003c\/span\u003eNakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. 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. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.\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 has a dark finish which is the reason why this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600302325848,"sku":"030106251090","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Nakiri170mm-REZILO_030106251090_2.jpg?v=1746439417"},{"product_id":"tojiro-nakiri-shirogami-kuro-uchi-165mm","title":"Tojiro Nakiri Shirogami Kuro-uchi 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Nakiri Shirogami Kuro-uchi 165mm (6.5\") is a traditional Japanese kitchen knife \u003cspan\u003ewith a kuro-uchi \u003c\/span\u003e\u003cspan\u003eblade finish and \u003c\/span\u003e\u003cspan\u003ea hand-forged kanji. 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife is forged from Shirogami steel (white steel) and features a rustic kuro-uchi finish with a hand-forged kanji. The blade has a hardness of 61-62 HRC and, due to its low chromium content, acquires a patina over the course of use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eNakiri is a traditional Japanese knife with a square, thin blade and a deep, flat belly. 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. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knife’s core is Shirogami #2 steel, surrounded by two layers of stainless steel that also hugs the spine of the blade. The knife is hardened to 62-63 HRC.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e🚩 The steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eknife maintenance oil\u003c\/a\u003e to protect the blade from external influences. \u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e→ Read more about patina by clicking this link.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe excellent Shirogami steel is clad into \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e2 layers of softer\u003c\/a\u003e steel. The outer two layers of softer stainless steel form a \"shinogi\" line along the entire edge of the blade. Shinogi line represents the border between the harder, inner steel and the outer two layers of softer steel. The lamination is called san-mai cladding.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe knife was left an unprocessed black patina on top of the blade, called kuro-uchi, which gives it a raw, unfinished look.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade is attached to a \u003cstrong\u003etraditional Japanese D-shaped handle,\u003c\/strong\u003e made of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a plastic ferrule.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":39680101744728,"sku":"010106091123","price":105.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro-Nakiri-Shirogami-165mm_010106091123_1.jpg?v=1740397637"},{"product_id":"miki-kamagata-usuba-shirogami-180mm","title":"Miki Kamagata Usuba Shirogami 180mm (7.1\")","description":"\u003cp\u003e\u003cspan\u003eMiki Kamagata Usuba Shirogami in 180mm (7.1\") blade length is a single bevel blade enables precise chopping of vegetables on the kitchen board, and due to its height and straight edge, it can also be used for peeling larger tuberous vegetables, such as daikon, into long and thin slices. This process is called “\u003cstrong\u003ekatsuramuki\u003c\/strong\u003e” and is one of the most difficult and complex Japanese cutting techniques\u003c\/span\u003e. The single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only\u003c\/strong\u003e!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese cuisine emphasizes the importance of seasonal ingredients, for which there is a specific term \"\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eshun\u003c\/strong\u003e\u003c\/em\u003e\". Shun is the essence of the season, food that can be enjoyed locally and seasonally and there is an emphasis on creating dishes that use such ingredients in cooking all over Japan. For the preparation of fresh and quality seasonal food we, of course, need a knife so sharp and precise that it minimally damages the cell walls of vegetables and avoids reducing the quality, taste, and appearance of the prepared dish. And this is where Usuba comes into play.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eUsuba in Japanese means \u003cstrong data-mce-fragment=\"1\"\u003ethin\u003c\/strong\u003e, which is an appropriate description of this knife designed for preparing vegetables, where a thin blade is very important. When cutting firm vegetables such as carrots, it is important that the blade cuts, not split, as can often happen with thicker knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eKamagata\u003c\/strong\u003e refers to a semicircular blade head that is suitable for more precise work and precise cutouts. This style of Usuba is most popular in Japan around Kyoto, where the diet is more heavily based on vegetables than elsewhere in the country.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eMiki Hamono uses the purest carbon steel available, produced by the Japanese steelmaker Hitachi. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cstrong\u003eShirogami steel #2\u003c\/strong\u003e\u003c\/a\u003e or “white steel 2” with a hardness of around \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cstrong\u003e62-63 HRC\u003c\/strong\u003e\u003c\/a\u003e, which is then forged welded with a second layer of softer steel. A two-layered blade construction, also known as \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003e\u003ci data-stringify-type=\"italic\"\u003eni-mai\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e\u003cspan\u003eWhite steel can produce the highest level of sharpness and cutting ability from all Japanese steels, but it comes at a price. Very \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cstrong\u003ehigh maintenance\u003c\/strong\u003e\u003c\/a\u003e is needed, rust resistance is very low so it will develop \u003cstrong\u003epatina\u003c\/strong\u003e very fast, the blade has to be wiped dry after every use and oiled regularly to prevent rusting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you ask Japanese blacksmiths or sushi chefs why they all like white steel so much, you always get the identical answer: “Because it has a GREAT EDGE!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e»Great edge« in Japanese terminology translates as:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003every high hardness and toughness (not being overly brittle)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every fine and homogeneous martensite steel structure (steel structure after heat treatment) which will after polishing produce a very fine\/smooth edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every easy to resharpen.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is polished and hand engraved with the blacksmith’s signature. The transfer between jigane and hagane has a nice \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003ekasumi finish\u003c\/strong\u003e\u003c\/a\u003e created by whetstones. The out-of-the-box sharpness is 7\/10 because Japanese chefs like to put the final edge by themselves. If you prefer, we can sharpen it for you free of charge, just let us know when placing the order (leave a note in the cart).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle is a simple traditional \u003cstrong\u003eround Wa handle\u003c\/strong\u003e, made from \u003cstrong\u003emagnolia wood\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is the preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market. The ferrule is made from \u003cstrong\u003ewater buffalo horn\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Miki Hamono:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eMiki Hamono\u003c\/a\u003e\u003c\/strong\u003e is a small-scale blacksmith from the Miki area in Japan. Miki is a very famous blacksmithing area located in Hyogo prefecture in the center of Japan. They use an old Japanese forging technique that originated from making samurai swords (katanas). Miki Hamono is mostly known among Japanese sushi chefs for forging traditional single bevel shirogami (white) steel knives. Their knives are the perfect example of the Japanese traditional knives where every part of the knife is made the »right way«, like in the old days, but separates them from other similar blacksmiths by a very good price performance.\u003c\/p\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":39689544794200,"sku":"060111331189","price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MikiKamagataUsubaShirogami180mm_060111331189_1.jpg?v=1635177085"},{"product_id":"miki-usuba-shirogami-165mm","title":"Miki Usuba Shirogami 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003eMiki Usuba Shirogami in 165mm (6.5\") \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eblade length is a single bevel blade enables precise chopping of vegetables on the kitchen board, and due to its height and straight edge, it can also be used for peeling larger tuberous vegetables, such as daikon, into long and thin slices. This process is called “\u003cstrong\u003ekatsuramuki\u003c\/strong\u003e” (pictured below) and is one of the most difficult and complex Japanese cutting techniques\u003c\/span\u003e. The single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only\u003c\/strong\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/katsuramuki_2048x2048.jpg?v=1635863401\" alt=\"katsuramuki\" style=\"float: none;\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese cuisine emphasizes the importance of seasonal ingredients, for which there is a specific term \"\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eshun\u003c\/strong\u003e\u003c\/em\u003e\". Shun is the essence of the season, food that can be enjoyed locally and seasonally and there is an emphasis on creating dishes that use such ingredients in cooking all over Japan. For the preparation of fresh and quality seasonal food we, of course, need a knife so sharp and precise that it minimally damages the cell walls of vegetables and avoids reducing the quality, taste, and appearance of the prepared dish. And this is where Usuba comes into play.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eUsuba in Japanese means \u003cstrong data-mce-fragment=\"1\"\u003ethin\u003c\/strong\u003e, which is an appropriate description of this knife designed for preparing vegetables, where a thin blade is very important. When cutting firm vegetables such as carrots, it is important that the blade cuts, not split, as can often happen with thicker knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiki Hamono uses the purest carbon steel available, produced by the Japanese steelmaker Hitachi. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cstrong\u003eShirogami steel #2\u003c\/strong\u003e\u003c\/a\u003e or “white steel 2” with a hardness of around \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cstrong\u003e62-63 HRC\u003c\/strong\u003e\u003c\/a\u003e, which is then forged welded with a second layer of softer steel. A two-layered blade construction, also known as \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003e\u003ci data-stringify-type=\"italic\"\u003eni-mai\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e\u003cspan\u003eWhite steel can produce the highest level of sharpness and cutting ability from all Japanese steels, but it comes at a price. Very \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cstrong\u003ehigh maintenance\u003c\/strong\u003e\u003c\/a\u003e is needed, rust resistance is very low, so it will develop \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cstrong\u003epatina\u003c\/strong\u003e\u003c\/a\u003e very fast, the blade has to be wiped dry after every use and oiled regularly to prevent rusting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you ask Japanese blacksmiths or sushi chefs why they all like white steel so much, you always get the identical answer: “Because it has a \u003cstrong\u003eGREAT EDGE\u003c\/strong\u003e!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e»Great edge« in Japanese terminology translates as:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003every high hardness and toughness (not being overly brittle)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every fine and homogeneous martensite steel structure (steel structure after heat treatment) which will after polishing produce a very fine\/smooth edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every easy to resharpen.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is polished and hand engraved with the blacksmith’s signature. The transfer between jigane and hagane has a nice \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003ekasumi finish\u003c\/strong\u003e\u003c\/a\u003e created by whetstones. The out-of-the-box sharpness is 7\/10 because Japanese chefs like to put the final edge by themselves. If you prefer, we can sharpen it for you free of charge, just let us know when placing the order (leave a note in the cart).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle is a simple traditional \u003cstrong\u003eround Wa handle\u003c\/strong\u003e, made from \u003cstrong\u003emagnolia wood\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is the preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market. The ferrule is made from \u003cstrong\u003ewater buffalo horn\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Miki Hamono:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eMiki Hamono\u003c\/a\u003e\u003c\/strong\u003e is a small-scale blacksmith from the Miki area in Japan. Miki is a very famous blacksmithing area located in Hyogo prefecture in the center of Japan. They use an old Japanese forging technique that originated from making samurai swords (katanas). Miki Hamono is mostly known among Japanese sushi chefs for forging traditional single bevel shirogami (white) steel knives. Their knives are the perfect example of the Japanese traditional knives where every part of the knife is made the »right way«, like in the old days, but separates them from other similar blacksmiths by a very good price performance.\u003c\/p\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":39690598580312,"sku":"060111091188","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Miki-Usuba-Shirogami-165-mm_060111091188.jpg?v=1635862289"},{"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":"muneishi-nakiri-ao-damascus-165mm","title":"Muneishi Nakiri AO Damascus 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003eMuneishi Nakiri Aogami #2 Damascus 165mm\u003c\/strong\u003e is a Japanese kitchen knife designed with one purpose in mind: to make vegetable prep a breeze. The blade’s dark kuro-uchi and damascus finish combination contrasts beautifully with the reddish cherry handle.\u003c\/p\u003e\n\u003cp\u003eThe blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe nakiri aka nakiri bōchō 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\u003eAogami #2 is a very popular steel in Japanese knifemaking 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 here). 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\u003cp\u003eLearn more about knife maintenance\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\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 #2 steel, between two layers of softer steel. This improves the blade’s flexibility and toughness.\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\u003eKuro-uchi (kuro meaning “black”) finish and a damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTraditional oval Japanese (Wa) style handle made out of cherry wood with a red pakka ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eMuneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and sharpening knives. His knives have very nice grinds, good profile, and are very affordable.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Muneishi","offers":[{"title":"Default Title","offer_id":39808623018072,"sku":"410106091209","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MuneishiNakiriAoDamascus165mm_410106091209_2.jpg?v=1643186772"},{"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":"hokiyama-nakiri-aus-10-damascus-165mm-blade","title":"Hokiyama Nakiri AUS-10 Damascus 165mm (6.5\") - BLADE","description":"\u003cp\u003eThe Hokiyama Nakiri AUS-10 Damascus is a Japanese kitchen knife designed primarily for preparing vegetables. The nakiri with damascus pattern and tsuchime finish is a perfect balance of form and function.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis blade is available without a handle. This is your chance to make your own handle or \u003c\/span\u003e\u003ca href=\"\/collections\/knife-handles\" title=\"Knife handles\" data-mce-href=\"\/collections\/knife-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e\u003cspan\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe nakiri shape was designed for cutting vegetables and is perfect for either long or short cuts, while the thin tip allows for precise work. Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. 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. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\" title=\"Knife handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe heart of this nakiri is made of Aichi's AUS-10 stainless steel, which was hardened to around \n\u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39815393149016,"sku":"390106091138","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Nakiri-AUS-10-Damascus-165mm---BLADE_390106091138.jpg?v=1746439387"},{"product_id":"hayabusa-nakiri-hap-40-damascus-160mm","title":"Hayabusa Nakiri HAP-40 Damascus 160mm (6.3\")","description":"\u003cp\u003e\u003cstrong\u003eHayabusa Nakiri HAP-40 Damascus 160mm\u003c\/strong\u003e is a Japanese kitchen knife, suited for preparing vegetables. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and synchronous with up-and-down chopping motions.\u003c\/p\u003e\n\u003cp\u003eMade from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa nakiri shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe nakiri shape was designed for cutting vegetables. Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife’s hard core is made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern 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\u003eThe blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eClassic western (Yo) style handle made from black micarta.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39978185850968,"sku":"420106081281","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HayabusaNakiriHAP-40Damascus160mm_420106081281_1.jpg?v=1756725255"},{"product_id":"shibamasa-nakiri-vg-5-170mm","title":"Shibamasa Nakiri VG-5 170mm (6.7\")","description":"\u003cp\u003e\u003cstrong\u003eShibamasa Nakiri VG-5 170mm\u003c\/strong\u003e is a great price-performer. It has every characteristic a Japanese knife should have. Stainless steel, kasumi finish, multi-purpose blade shape and a fine sharpness that will make quick work of any chopping task you throw at it. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith it's very thin spine (around 1.4mm) this knife will slide through food with ease. \u003c\/span\u003eOverall, a knife with impressive specifications for the price and a perfect “gateway knife” to introduce you to the world of Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eNakiri 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!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-5 is a stainless steel, similar to VG-10. Its high Chromium content (15%) makes it extremely corrosion resistant, while still maintaining a hardness of 59-60 HRC, due to a Carbon content of ~1%. It is slightly more durable than VG-10 steel.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder VG-5 steel was sandwiched between two layers of softer steel. This technique is called \u003ci data-mce-fragment=\"1\"\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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (50\/50 symmetrical) blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ekasumi finish\u003c\/a\u003e on the bottom and was polished on the upper part. Kanji signature is the only distinguishing element on this otherwise clean, minimalistic blade. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e▻ Kasumi is a matte surface above the transition between the harder and softer steel.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWestern (Yo) handle is simple and ergonomic, without any bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip. It is made from dark w\u003cspan data-mce-fragment=\"1\"\u003ealnut wood\u003c\/span\u003e with silver rivets, resulting in a classic, but timeless look.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shibamasa","offers":[{"title":"Default Title","offer_id":39987832225880,"sku":"190106251276","price":100.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ShibamasaNakiriVG-5170mm_190106251276_2.jpg?v=1657269677"},{"product_id":"kurosaki-nakiri-senko-165mm","title":"Yu Kurosaki Nakiri Senko R2 165mm (6.5\") [Rosewood]","description":"\u003cp\u003eKurosaki Nakiri from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name SENKO. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eNakiri is made for one purpose - chopping vegetables. If you prepare and cook a lot of veggies, but already have a knife for cutting meat\/fish, a nakiri knife is a great choice for your needs.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Recently, many nakiris find their way into home kitchens - it's a perfect knife for vegetarians and veggie lovers. This knife is\u003c\/span\u003e suitable for both professional chefs who demand a lot from their knife and enthusiasts who cook at home. Because the blade is very thin, we recommend using a correct cutting technique and a suitable \u003ca href=\"\/collections\/cutting-boards\"\u003ecutting board (wooden or plastic)\u003c\/a\u003e to prevent damage to your knife.\u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":40016798416984,"sku":"190108091264","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSenkoNakiri165mm_190108091264_2.jpg?v=1659699414"},{"product_id":"tsunehisa-nakiri-damascus-tsuchime-oak-165mm","title":"Tsunehisa Nakiri Damascus Tsuchime Oak 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003e\"High-performance\" meets \"Price-performance\".\u003cbr\u003e\u003c\/strong\u003e\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 for to buy one makes this nakiri a real bargain. 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\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eNakiri 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\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of this knife is made of \u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eAichi's AUS-10\u003c\/a\u003e 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ecalled san-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\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\u003eThe knife features a beautiful combination of \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime and damascus pattern\u003c\/a\u003e. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade is attached to a simple yet resilient traditional \u003cstrong\u003eJapanese Wa oak handle\u003c\/strong\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":40020368162904,"sku":"410106091238","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaA10DamaNakiriTsuchiOak165_410106091238_1.jpg?v=1724312463"},{"product_id":"etsu-village-nakiri-damascus-165mm","title":"Etsu Village Nakiri Damascus 165mm (6.5\")","description":"\u003cp class=\"p1\"\u003eBlacksmith Masutani is known as an incredibly good knife sharpener, and his knives are no different. With their very thin spine (around 1.8mm) these knives will slide through food with ease. This Nakiri, from the master sharpener and blacksmith Masutani, is no different. Suitable for everyone who chops a lot of vegetables, either at home, cooking school, or at work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eNakiri - Japanese knife made to serve one purpose - cutting veggies! Nakiri knives are known to have thin and wide blades, so they can easily slice through all kinds of vegetables. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this Nakiri is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. VG-1 steel is clad into a softer layer of stainless steel, where visible traces of hammer are left to give it a unique look. Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, Hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers satisfying edge retention and is easy to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of VG-1 steel was sandwiched between 5 layers of softer, steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cem\u003esan-mai\u003c\/em\u003e\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful 6-layer\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus finish\u003c\/a\u003e.\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis Nakiri was fitted a yo-style, Western-type handle made of pakka wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with Wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan class=\"s2\"\u003eBorn in 1944 in Echizen, Japan, Kunio Masutani began his knifemaking journey under his father's guidance and launched his own forge at the age of 30. He insists on only making three blade shapes: gyuto, santoku, and nakiri, with a maximum length of 180mm (7.1”).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s2\"\u003eKnives from \u003ca title=\"Japanese blacksmith Kunio Masutani\" href=\"\/collections\/kunio-masutani\"\u003eMasutani-san\u003c\/a\u003e offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kunio Masutani","offers":[{"title":"Default Title","offer_id":40028949413976,"sku":"410106091319","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/EtsuVillageHammeredNakiriWide165mm_410106091317_1.jpg?v=1750232404"},{"product_id":"etsu-village-hammered-nakiri-wide-165mm","title":"Etsu Village Hammered Nakiri Wide 165mm (6.5\")","description":"\u003cp\u003eBlacksmith Masutani is known as an incredibly good knife sharpener, and his knives are no different. With their very thin spine (around 1.8mm) these knives will slide through food with ease. This Nakiri, from the master sharpener and blacksmith Masutani, is no different. Suitable for everyone who chops a lot of vegetables, either at home, cooking school, or at work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNakiri - Japanese knife made to serve one purpose - cutting veggies! This nakiri has a thin and wide (52mm) blade, so it will easily slice through all kinds of vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe core of this Nakiri is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. VG-1 steel is clad into a softer layer of stainless steel, where visible traces of hammer are left to give it a unique look. Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, Hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers satisfying edge retention and is easy to resharpen.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-1 steel was sandwiched between 5 layers of softer, steel. This technique is called\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cem data-mce-fragment=\"1\"\u003esan-mai\u003c\/em\u003e\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\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. This blade finish is also called \u003cem data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime\u003c\/a\u003e\u003c\/em\u003e. Air bubbles form in the dimples and help prevent food from sticking to the blade. Because there is less surface that is in contact with food, there is also less friction and, consequently, less force is needed for cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis Nakiri was fitted a yo-style, Western-type handle made of mahogany wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with Wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEtsu village refers to the “village” of four Japanese cities, Fukui, Ishikawa, Toyama and Niigata, known for their knife making history. A rough translation of “Etsu” in Japanese means happy, or better, self-satisfaction. Overall, knives from Mr. Masutani offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives. These knives will fit well into the hands of student chefs, and will also make a great gift—just don't forget to \u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/japanese-knife-as-gift\"\u003eattach a coin along with the knife\u003c\/a\u003e.\u003c\/p\u003e","brand":"Kunio Masutani","offers":[{"title":"Default Title","offer_id":40059828109400,"sku":"410106091317","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kunio_Masutani_V1_Nakiri_Hammered_M._160_390106081010_410106091317_1.jpg?v=1759911188"},{"product_id":"tojiro-nakiri-zen-165mm","title":"Tojiro Nakiri Zen 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Nakiri Zen in 165mm blade length is a great selection for a handy, low-maintenance and affordable knife.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDefinition of Zen:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e1. a Japanese sect of Mahayana Buddhism that aims at enlightenment by direct intuition through meditation⁠\u003cbr data-mce-fragment=\"1\"\u003e2. a state of calm attentiveness in which one's actions are guided by intuition rather than by conscious effort⁠\u003cbr data-mce-fragment=\"1\"\u003e3. the name of a series of knives by the \u003cstrong data-mce-fragment=\"1\"\u003eJapanese smithy TOJIRO\u003c\/strong\u003e, identifiable by traditional magnolia wood handles and \u003cstrong data-mce-fragment=\"1\"\u003esleek polished blades\u003c\/strong\u003e.⁠\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe nakiri shape was designed for cutting vegetables and is perfect for either long or short cuts, while the thin tip allows for precise work. Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for \u003cem\u003eVanadium\u003c\/em\u003e, G for \u003cem\u003e\"gold\" as in \"gold standard\"\u003c\/em\u003e) is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V)  and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e2 layers of softer\u003c\/a\u003e stainless steel. The outer two layers of softer stainless steel form a \"shinogi\" line along the entire edge of the blade. Shinogi line represents the border between the harder, inner steel and the outer two layers of softer steel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (50\/50 symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished (also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e) blade. \u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of the common wood for Japanese handles - magnolia wood - with a black plastic ferrule. The handle is suitable for left and \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tojiro\"\u003eTOJIRO\u003c\/a\u003e is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness! A big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003e\u003c\/h4\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":44151135011105,"sku":"010106091350","price":130.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/zennakiri.jpg?v=1740397587"},{"product_id":"hinokuni-shirokuro-chuka-180mm","title":"Hinokuni Shirokuro Chuka Shirogami #1 180mm (7.1\")","description":"\u003cp\u003eThe Hinokuni Shirokuro Chuka 180 mm is a knife that certainly stands out from our range: a hybrid between a Chinese cleaver and a Japanese nakiri, a knife whose main purpose is chopping vegetables.\u003c\/p\u003e\n\u003cp\u003eThe Hinokuni collection is hand-forged from Shirogami #1 steel laminated in soft iron, so sharpening will be nothing but pure pleasure. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYukihiro-san laminates the knives himself in his smithy.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eWorking with raw materials is rather challenging and difficult, but the blacksmith insists on this because he believes that lamination is crucial for the quality of the final product. The result of such a long and hard process are sturdy and heavy knives that are real workhorses!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e❗️ Because they are forged by hand and in small quantities, they take a while to arrive, so here's some good advice: if one of the knives from the Hinokuni series is on your wish list, get it while it's still available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e🌋 Hinokuni means \"the land of fire\", a nickname for Kumamoto Prefecture, home to the famous volcano Mt. Aso.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" title=\"Chinese Chuka knives\"\u003eShirokuro Chuka\u003c\/a\u003e will quickly become your go-to knife for preparing vegetables! The main purpose of this knife is chopping veggies, but experienced chefs will use it as a multipurpose knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn Chinese kitchens, most of the work is usually done with a single knife, namely the large Chinese cleaver\u003c\/span\u003e. The large cleaver shape is great for chopping and easy food transfer, with an added heft that allows the user to hack through harder produce (🚨 but \u003cem\u003enot\u003c\/em\u003e through bones and joints!). \u003cmeta charset=\"utf-8\"\u003eThanks to its long and thin cutting edge, the Chinese cleaver also has no problem with longer cuts and finer techniques such as chopping garlic, dicing or julienne.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eYukihiro San uses only \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanese steel Shirogami #1\"\u003eShirogami #1\u003c\/a\u003e for his kitchen knives, which is very reactive and delicate, but unparalleled in its sharpness.\u003c\/p\u003e\n\u003cp\u003eShirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind and stays sharp for a very long time. It will require a little more attention in maintenance. The blade will acquire a protective patina with use.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Shirogami #1 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e→ Yukihiro-san laminates the knives himself in his smithy because he sees this as a \u003cmeta charset=\"utf-8\"\u003ecrucial step in the processing of the blade. The process of laminating different metals is very complex, and most smithies use pre-laminated materials.\u003cbr\u003eOnly a few blacksmiths make their own knives completely in every step of the process from raw material to finished product, and Yukihiro-san is one of them. \u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edouble bevel \u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e(40\/60) blade\u003c\/a\u003e\u003cspan\u003e with a concave V-edge profile (hollow grind). The profile allows the knife to remain extremely thin despite frequent sharpening.\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Chuka is \u003c\/span\u003e\u003cspan\u003eslightly heavier (275g)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, as the blade at the handle is thicker (3mm) and then gradually tapers towards the tip. \u003c\/span\u003e\u003cspan\u003eViewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan\u003e.  \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful black \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish of the blade\"\u003eKuro-uchi finish\u003c\/a\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBlade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese Wa handle is oval and made in cherry wood with a plastic ferrule. It fits perfectly in the left and right hand. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eYukihiro Sakai is a young blacksmith from Kumamoto (Kumamoto Prefecture on the island of Kyushu). He trained with Nishida-san [Nishida Hamono]. Yukihiro-San's recent work is focused on Shirogami #1 with a kuro-uchi finish and evenly ground and flat profiles. His knives are affordable but of superior quality. We anticipate that over the years, the prices of his products will rise due to the superb craftsmanship and his growing popularity.\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":44407734501665,"sku":"410109101334","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HinokuniShirokuroChuka180mm_410109101334_1.jpg?v=1675347891"},{"product_id":"hinokuni-nakiri-shirogami-1-240mm","title":"Hinokuni Nakiri Shirogami #1 240mm (9.4\")","description":"\u003cp\u003eThe Hinokuni Nakiri is a knife like no other! Yukihiro-san has designed an extremely long Nakiri in 240mm (9.4\") for chefs who chop large quantities of vegetables. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hinokuni collection is hand-forged from Shirogami #1 steel laminated in soft iron, so sharpening will be nothing but pure pleasure. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYukihiro-san laminates the knives himself in his smithy.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eWorking with raw materials is rather challenging and difficult, but the blacksmith insists on this because he believes that lamination is crucial for the quality of the final product. The result of such a long and hard process are sturdy and heavy knives that are real workhorses!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e❗️ Because they are forged by hand and in small quantities, they take a while to arrive, so here's some good advice: if one of the knives from the Hinokuni series is on your wish list, get it while it's still available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e🌋 Hinokuni means \"the land of fire\", a nickname for Kumamoto Prefecture, home to the famous volcano Mt. Aso.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca title=\"Chinese Chuka knives\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003eHinokuni Nakiri\u003c\/a\u003e will quickly become your go-to knife for preparing vegetables! The length of the blade allows cutting several pieces of vegetables at once, thanks to its long and thin cutting edge, this nakiri has no problem with longer cuts and finer techniques such as chopping garlic, dicing or julienne.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eYukihiro San uses only \u003ca title=\"Japanese steel Shirogami #1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #1\u003c\/a\u003e for his kitchen knives, which is very reactive and delicate, but unparalleled in its sharpness.\u003c\/p\u003e\n\u003cp\u003eShirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind and stays sharp for a very long time. It will require a little more attention in maintenance. The blade will acquire a protective patina with use.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Shirogami #1 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e→ Yukihiro-san laminates the knives himself in his smithy because he sees this as a \u003cmeta charset=\"utf-8\"\u003ecrucial step in the processing of the blade. The process of laminating different metals is very complex, and most smithies use pre-laminated materials.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Double bevel blade geometry\" 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\u003eThe blade sports a beautiful black \u003ca title=\"Kuro-uchi finish of the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese Wa handle is oval and made in cherry wood with a plastic ferrule. It fits perfectly in the left and right hand.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eYukihiro Sakai is a young blacksmith from Kumamoto (Kumamoto Prefecture on the island of Kyushu). He trained with Nishida-san [Nishida Hamono]. Yukihiro-San's recent work is focused on Shirogami #1 with a kuro-uchi finish and evenly ground and flat profiles. His knives are affordable but of superior quality. We anticipate that over the years, the prices of his products will rise due to the superb craftsmanship and his growing popularity.\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":44407979213089,"sku":"410106161340","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HinokuniNakiri240mm_410106161340_2.jpg?v=1675423042"},{"product_id":"hinokuni-nakiri-shirogami-1-180mm","title":"Hinokuni Nakiri Shirogami #1 180mm (9.4\")","description":"\u003cp\u003eThe Hinokuni Nakiri Shirogami #1 180mm \u003cspan data-mce-fragment=\"1\"\u003eis a traditional Japanese knife, designed for the task of cutting vegetables. A knife that will be appreciated in the hands of a cook who loves carbon steel knives and has mountains of veggies to prepare every day. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe look of the knife reflects the blacksmith's philosophy and has a touch of rusticity and robustness that comes with the purely handmade blade. The knife has been created with a great deal of pride and skill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e❗️ Because they are forged by hand and in small quantities, they take a while to arrive, so here's some good advice: if one of the knives from the Hinokuni series is on your wish list, get it while it's still available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e🌋 Hinokuni means \"the land of fire\", a nickname for Kumamoto Prefecture, home to the famous volcano Mt. Aso.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" title=\"Chinese Chuka knives\"\u003eHinokuni Nakiri\u003c\/a\u003e will quickly become your go-to knife for preparing vegetables! Thanks to its long and thin cutting edge, this nakiri has no problem with longer cuts and finer techniques such as chopping garlic, dicing or julienne.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eYukihiro San uses only \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanese steel Shirogami #1\"\u003eShirogami #1\u003c\/a\u003e for his kitchen knives, which is very reactive and delicate, but unparalleled in its sharpness.\u003c\/p\u003e\n\u003cp\u003eShirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind and stays sharp for a very long time. It will require a little more attention in maintenance. The blade will acquire a protective patina with use.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Shirogami #1 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ Yukihiro-san laminates the knives himself in his smithy because he sees this as a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecrucial step in the processing of the blade. The process of laminating different metals is very complex, and most smithies use pre-laminated materials.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOnly a few blacksmiths make their own knives completely in every step of the process from raw material to finished product, and Yukihiro-san is one of them. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003edouble bevel\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003e(40\/60) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e with a concave V-edge profile (hollow grind). The profile allows the knife to remain extremely thin despite frequent sharpening.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eslightly heavier\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, as the blade at the handle is thicker and then gradually tapers towards the tip. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eViewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e.  \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful black \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish of the blade\"\u003eKuro-uchi finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBlade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese Wa handle is oval and made in cherry wood with a plastic ferrule. It fits perfectly in the left and right hand.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eYukihiro Sakai is a young blacksmith from Kumamoto (Kumamoto Prefecture on the island of Kyushu). He trained with Nishida-san [Nishida Hamono]. Yukihiro-San's recent work is focused on Shirogami #1 with a kuro-uchi finish and evenly ground and flat profiles. His knives are affordable but of superior quality. We anticipate that over the years, the prices of his products will rise due to the superb craftsmanship and his growing popularity.\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":44408007590177,"sku":"410106101271","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HinokuniNakiri180mm_410106101271_2.jpg?v=1675355147"},{"product_id":"hokiyama-nakiri-kuro-uchi-rosewood-165mm","title":"Tsunehisa Nakiri Kuro-uchi 165mm (6.5\") [Rosewood]","description":"\u003cp\u003eTsunehisa Nakiri Kuro-uchi Rosewood 165mm 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. \u003cmeta charset=\"utf-8\"\u003eThe 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\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" title=\"Nakiri\"\u003eThe Nakiri\u003c\/a\u003e shape was designed for cutting vegetables and is perfect for either long or short cuts, while the thin tip allows for precise work. Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. 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.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe centerpiece of this knife is Hitachi's \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Super Blue Steel\"\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\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 \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Blade lamination\"\u003eouter layers are of softer\u003c\/a\u003e, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finsih\"\u003eKuro-uchi finish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa) is oval and smooth, with no discernible transition between the rosewood handle and maple wood ferrule. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":46465124696410,"sku":"410106091424","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/MoradoNakiriKuro-uchi165mm_41010610963_ROSEWOOD_1.jpg?v=1683704500"},{"product_id":"kumokage-nakiri-aogami-2-kuro-uchi-damascus-165mm-octagon","title":"Kumokage Nakiri Aogami #2 Kuro-uchi Damascus 165mm (6.5\") - octagon","description":"\u003cp\u003e\u003cem\u003eThe Kumokage collection is made from high-quality Aogami #2 high-carbon steel. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBlade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eKumokage Nakiri Aogami #2 Kuro-uchi Damascus 165mm\u003c\/strong\u003e is a Japanese kitchen knife with an appetite for chopping veggies. Its straight blade makes it perfect for up'n'down chopping motions on the cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" title=\"Nakiri\"\u003eThe n\u003cspan\u003eakiri aka nakiri \u003cem\u003ebocho\u003c\/em\u003e\u003c\/span\u003e shape\u003c\/a\u003e 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\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Aogami #2 steel\"\u003eAogami #2 is a very popular steel\u003c\/a\u003e 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 \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"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\" title=\"Blade finish\"\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish\u003c\/a\u003e and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe raw, untreated blade finish with a misty damascus pattern give the knife a \u003cspan\u003edistinct rustic appearance, summed up perfectly by the name \u003cem\u003ekumokage\u003c\/em\u003e 雲 影, which translates to “cloud shadow”.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46675064488282,"sku":"420106091442","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kumokage_Nakiri_Damask_Octagon_165mm_420106091442_1_new_kanji.jpg?v=1755683241"},{"product_id":"nigara-kiritsuke-nakiri-sg2-tsuchime-maplewood-180mm","title":"Nigara Kiritsuke Nakiri SG2 Tsuchime Maplewood 180mm (7.1\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIntroducing the Nigara Kiritsuke Nakiri SG2 Tsuchime Maplewood 180mm knife—a true embodiment of a traditional Japanese vegetable chopping knife. With its kiritsuke tip, it offers enhanced precision and versatility in the kitchen. Thanks to the SG2 powder steel core and hamaguri profile, you can count on this knife to maintain long-lasting sharpness with minimal upkeep. It's a high-quality knife that's designed to excel and endure in your culinary endeavors.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs soon as you lay your hands on this knife, you can't help but feel like you're wielding a seriously fancy cleaver, ready to tackle a mountain of chopped veggies. \u003cmeta charset=\"utf-8\"\u003eIt's the kind of knife you want to hold on to tightly, never wanting to let go, ever.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis knife has some seriously cool features that make it stand out. The blade looks awesome with its unique hexagonal tsuchime finish, and the Western-style handle is made from stabilized maple, which adds a nice touch. Speaking of the handle, it's got these amazing swirls and patterns that make it one-of-a-kind. Plus, thanks to the stabilization process, the handle is super durable and won't get messed up by moisture, so it'll stay in great shape for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen you hold this knife, you'll feel like you're rocking a mini cleaver packed with a whole lot of oomph. That's what makes this blade so darn charming. The slightly thicker blade geometry perfectly matches the handle, creating a sweet balance that just feels right.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife is characterized by a special tip called the reverse tanto or kiritsuke tip (\"K-tip\" for short). The profile of the spine slopes down sharply towards the end of the blade, making the knife thin and narrow at the tip. The thin tip is excellent for trimming and chopping paper-thin pieces of garlic, shallots, radishes, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 165mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46753924809050,"sku":"420106101454","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeNakiriSG2TsuchimeMaplewood180mm_1.jpg?v=1686227489"},{"product_id":"tsukasa-nakiri-shirogami-2-oak-180mm","title":"Tsukasa Nakiri Shirogami #2 Oak 180mm (7.1\")","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis Nakiri knife is a testament to the exceptional craftsmanship of Tsukasa Tokaji, a highly skilled blacksmith from the renowned Tokaji forge in Kōchi, Japan. With its blade crafted from Shirogami #2 steel, known for its high carbon content and remarkable edge retention, this knife truly stands out in terms of quality. Chefs and culinary enthusiasts alike appreciate Shirogami for its stunning aesthetics, precise performance, and finesse in slicing and dicing. It's a must-have tool for any kitchen that values beauty and precision in its culinary endeavors!\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eUnlike the other traditional \u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" title=\"Nakiri\"\u003enakiri knives\u003c\/a\u003e out there, the Tsukasa line brings you a slightly heavier cleaver-like blade that's perfect for tackling larger amounts of veggies. When you're dealing with tough-skinned produce like pumpkins or watermelons, this blade's weight will help you slice right through. \u003c\/span\u003eEven though it's 180mm long, you'll still have no trouble creating beautifully thin julienne vegetable strips. And the best part? The blade's weight makes chopping ingredients a breeze.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #2\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis a traditional high-carbon steel. Due to its carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. \u003c\/span\u003e\u003ca title=\"Patina\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003e→ Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.\u003c\/a\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003eThe steel will gradually acquire a \u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e, which only endows this knife with more charm. Do not put it in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. We recommend the occasional coat of \u003ca href=\"\/collections\/knife-maintenance-oils\" data-mce-href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e to protect the blade from external influences.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003eDue to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a double \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e\u003cspan\u003e.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eViewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.  \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINSIH:\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta name=\"uuid\" content=\"uuidQA6cYFosKUGj\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eThe knife has a \u003c\/span\u003e\u003ca class=\"editor-rtfLink\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003ekuro-uchi finish\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003e, which gives it a unique, rustic look. It's worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there's also the master's signature engraved in Kanji characters on the blade. Pretty cool, right?\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they're sturdier and can handle all sorts of wear and tear. Plus, they just look really nice!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eTsukasa Tokaji is an exceptionally skilled blacksmith from the Japanese city of Kōchi. He dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa's knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use.\u003c\/p\u003e","brand":"Tsukasa Tokaji","offers":[{"title":"Default Title","offer_id":46761615819098,"sku":"410106101445","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsukasaNakiriShirogami_2Oak180mm_410106101445_1.jpg?v=1686571213"},{"product_id":"kurosaki-nakiri-gekko-vg-xeos-migaki-165mm","title":"Yu Kurosaki Nakiri Gekko VG-XEOS Migaki 165mm (6.5\")","description":"\u003cp\u003eKurosaki Nakiri from the Gekko line is another special blade from the hands of a talented master blacksmith Yu Kurosaki. The minimalistic, lightweight, perfectly balanced blade is treated to a high polish − hence the name Gekkō (月光) which means \u003cem\u003emoonlight\u003c\/em\u003e in Japanese. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe secret of this knife lies in a new VG-XEOS steel, which has excellent resistance to wear and corrosion. \u003c\/span\u003eThis is a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eNakiri is made for one purpose - chopping vegetables. If you prepare and cook a lot of veggies, but already have a knife for cutting meat\/fish, a nakiri knife is a great choice for your needs.\u003c\/span\u003e\u003c\/span\u003e Recently, many nakiris find their way into home kitchens - it's a perfect knife for vegetarians and veggie lovers. The blade is 165mm (6.5\").\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Kurosaki Gekko line features a traditional Japanese oak wood handle (Wa) with a \u003cspan\u003euniversal, octagonal shape that comfortably fits in the hands of both right- and left-handed users. The whole handle is made of one piece of wood (without a ferrule). \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-XEOS is a high-quality stainless steel produced by Takefu Special Steel, known for steels such as VG-10 and VG-5. It is an alloy that combines strong corrosion resistance with high hardness and wear durability. The blade hardness is approximately 62 HRC. \u003cspan\u003eThe fine microstructure is achieved through a special melting method that improves wear resistance, strength, and quenching properties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVG-XEOS is designed for high-performance cutting tools, delivering excellent sharpness, good edge retention, and corrosion resistance.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel\u003cspan\u003e − \u003c\/span\u003ealso known as \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e clad. \u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e→\u003c\/strong\u003e\u003cspan\u003e Read more on \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade (50\/50). The blade is convexly sharpened.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly polished (also called migaki) \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eblade. \u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eRead more on\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️ When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":46799202976090,"sku":"410106091506","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KurosakiNakiriGekkoVG-XEOSMigaki165mm_410106091506_1.jpg?v=1750232387"},{"product_id":"kurosaki-nakiri-fujin-vg-10-165mm","title":"Yu Kurosaki Nakiri Fujin VG-10 165mm (6.5\")","description":"\u003cp\u003eKurosaki Nakiri Fujin is a uniquely looking blade from a talented master blacksmith Yu Kurosaki. The knife incorporates well-tested VG-10 steel, which undergoes a heat treatment process to achieve a hardness of 61 HRC. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNamed after the Japanese God of Wind, Fujin, this Nakiri knife is a powerful reminder of the beauty of nature.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe \u003ca title=\"Nakiri\" href=\"\/collections\/nakiri-usuba-knives-vegetable\"\u003eNakiri blade\u003c\/a\u003e, a traditional Japanese knife shape, is specifically designed for cutting vegetables. Its flat edge and squared-off tip allow for efficient chopping and slicing, making it a preferred choice for prep cooks who handle a substantial volume of vegetables daily. The blade's straight edge provides optimal and stable contact with the cutting board and allows for fluid movement, providing the user with enhanced control and maneuverability. If you find yourself facing a mountain of veggies to prep, the Nakiri blade is a total game-changer!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for \u003cem\u003eVanadium\u003c\/em\u003e, G for \u003cem\u003e\"gold\" as in \"gold standard\"\u003c\/em\u003e) is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V)  and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe excellent VG-10 steel core is clad into 10 layers of softer stainless steel - this lamination technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kurosaki Fujin blade consists of a unique combination of a \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime (hammered) finish and a captivating damascus pattern (11 layers)\u003c\/a\u003e. The narrow and straight lines create a sense of motion, evoking the image of swirling winds. This distinctive texture not only enhances the visual charm of the blade, but also reduces food sticking to the blade. \u003c\/p\u003e\n\u003cp\u003eFujin is the god of wind and one of the oldest Shinto gods in Japanese mythology. The unique hammered finish on the knife beautifully captures the essence of a windy storm, infusing it with an intriguing aesthetic and a touch of elemental power.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e(50\/50 symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle is made from beautiful dark rosewood, and because of its symmetrical octagonal shape, it is perfect for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-yu-kurosaki\" title=\"Yu Kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a young, talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":46799266513242,"sku":"410106091505","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KurosakiNakiriFujinVG-10165mm_410106091505_1.jpg?v=1687789900"},{"product_id":"tsunehisa-nakiri-shirogami-2-cherry-165mm","title":"Tsunehisa Nakiri Shirogami #2 Cherry 165mm (6.5\")","description":"\u003cp\u003eThe Tsunehisa Nakiri Shirogami #2 Cherry 165mm (6.5\") is a great vegetable focused knife with a beautiful cherry wood handle and hammered dents. Nakiri is a double bevel version of the traditional Japanese knife Usuba (which are traditionally single ground). These knives are made for one task only - cutting vegetables.\u003cbr\u003e\u003cbr\u003eThe San-mai (three-ply) lamination brings the best of both worlds to this knife! The core is made of high-carbon Japanese steel, Shirogami #2, which offers uncompromising sharpness, easy sharpening, and a great feel during use, while the two outer layers are made of softer stainless steel that protects the knife well against rust. In short, unmatched sharpness and easy maintenance.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nakiri\" href=\"\/collections\/nakiri-usuba-knives-vegetable\"\u003eNakiri\u003c\/a\u003e Designed for cutting vegetables, the \u003ca title=\"Nakiri\" href=\"\/collections\/nakiri-usuba-knives-vegetable\"\u003eNakiri\u003c\/a\u003e shape is perfect for long or short cuts, while the thin tip allows for precise work. The Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Because the entire flat edge of the knife touches the cutting board in a clean, vertical motion, no horizontal pulling or pushing is required.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #2\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" title=\"Patina\" target=\"_blank\"\u003e→ Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003eIt is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.\u003cbr\u003e\u003cbr\u003eThe steel will gradually acquire a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ethat will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Oil\" href=\"\/collections\/knife-maintenance-oils\"\u003eknife care oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with stainless steel\u003c\/a\u003e. The\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Blade lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eouter layers are of softer\u003c\/a\u003e, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has been treated with hammer blows, resulting in a textured\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003elook that gives it a nice finish and also prevents food from sticking to the blade.\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 cherry handle and maple wood ferrule. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":46853451874650,"sku":"410106091514","price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaNakiriShirogami_2Cherry175mm_410106091514_1.jpg?v=1689084900"},{"product_id":"anryu-nakiri-aogami-2-rc-165mm","title":"Anryu Nakiri Aogami #2 RC 165mm (6.5\")","description":"\u003cp\u003eThe Anryu Nakiri Aogami #2 RC 165 mm is a kitchen knife for preparing vegetables that comes from the boutique Anryu Hamono Workshop with over 80 years of tradition. This knife is forged entirely by hand by Ikeda-san, successor of the great master Katsushige Anryu, so each piece is unique.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for cutting vegetables, the \u003ca title=\"Nakiri\" href=\"\/collections\/nakiri-usuba-knives-vegetable\"\u003eNakiri\u003c\/a\u003e shape is perfect for long or short cuts, while the thin tip allows for precise work. The Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Because the entire flat edge of the knife touches the cutting board in a clean, vertical motion, no horizontal pulling or pushing is required.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Aogami #2 steel\"\u003eAogami #2\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, which means that knives forged from it have excellent edge retention and are very easy to sharpen. At the same time, it is less resistant to corrosion, which means that the blade can develop a patina, while prolonged contact with water or other corrosive substances can also cause rust. This is improved to some degree by the addition of chromium and tungsten, but it is still a high carbon steel that should be cared for accordingly (read more about \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" title=\"knife care\"\u003eknife care here\u003c\/a\u003e). Aogami #2 steel consists of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3% and tungsten (W) 1.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of 3 layers of steel which are forged welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\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. Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has hammer marks, a nicely polished spine and a rounded gouge. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eTraditional Japanese (Wa) handles made of rosewood are often used because this wood is less susceptible to moisture, dirt and damage. The oval shape is suitable for both right- and left-handed users. We recommend oiling the wood to maintain the handle.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eAnryu Forge was founded by Anryu san, but after his retirement in early 2021, knife production passed to his nephew and apprentice and highly skilled blacksmith Takumi Ikeda. A forge with over 80 years of tradition.\u003cbr\u003e\u003c\/p\u003e","brand":"Takumi Ikeda","offers":[{"title":"Default Title","offer_id":46856206549338,"sku":"410106091515","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/AnryuNakiriAogami_2RC165mm_410106091515_1.jpg?v=1689158095"},{"product_id":"tojiro-basic-nakiri-vg-10-165mm","title":"Tojiro Basic Nakiri VG-10 165mm (6.5\")","description":"\u003cp\u003eTOJIRO's newest \"BASIC\" series features a timeless, minimalist design. The knives are designed for home use and offer an excellent quality-price ratio. The VG-10 steel core provides satisfying sharpness and good edge retention, and the ergonomic pakka wood handle offers a comfortable grip.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDesigned for cutting vegetables, the \u003c\/span\u003e\u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" title=\"Nakiri\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/nakiri-usuba-knives-vegetable\"\u003eNakiri\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e shape is perfect for long or short cuts, while the thin tip allows for precise work. The Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Because the entire flat edge of the knife touches the cutting board in a clean, vertical motion, no horizontal pulling or pushing is required.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis Nakiri knife is part of TOJIRO's Basic knife series, which features the popular \u003ca title=\"VG-10 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10 core steel\u003c\/a\u003e.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer is clad into \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e2 layers of softer steel\u003c\/a\u003e (san-mai lamination). \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel\u003c\/a\u003e (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a simple \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eMigaki\u003c\/a\u003e look.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made of sturdy and relatively light pakka wood (no padding), allowing for an ergonomic and fatigue-free grip. The handle is equipped with three rivets for secure fastening, reducing the possibility of cracks in the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"TOJIRO\" href=\"\/collections\/tojiro\"\u003eTOJIRO\u003c\/a\u003e is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. \u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":46871992205658,"sku":"010106091323","price":60.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TojiroBasicNakiriVG-10165mm_010106091323_1.jpg?v=1740397562"},{"product_id":"kouhei-shinmatsu-zdp-189-nakiri-silver-170mm-6-7","title":"Kouhei-Shinmatsu ZDP-189 Nakiri Silver 170mm (6.7\")","description":"\u003cp\u003e\u003cstrong\u003eKouhei-Shinmatsu ZDP-189\u003c\/strong\u003e \u003cstrong\u003eNakiri Silver 170mm (6.7\")\u003c\/strong\u003e comes as the culmination of a decade’s worth of expertise gained through selling and working with knives on our part, and the knowledge and mastery of Japanese knife forging passed down through generations within the Suncraft smithy.\u003c\/p\u003e\n\u003cp\u003eZDP-189 steel knives are \u003cstrong\u003eextremely rare\u003c\/strong\u003e and are \u003cstrong\u003emade by Suncraft specifically for SharpEdge\u003c\/strong\u003e. It is a special powder steel, the production of which is extremely expensive and complex, so availability is extremely limited.\u003c\/p\u003e\n\u003cp\u003eDue to our continued and successful collaboration with Suncraft, we decided to honor the founders of the smithy by naming this line of knives after them: Kouhei (\u003cspan\u003e耕平)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eKawashima, who started Suncraft more than 70 years ago, and his father, Shinmatsu (\u003cspan\u003e新松)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eZDP-189 steel has stood the test of time as the ultimate kitchen knife steel and remains a favorite among professional chefs, as well as aspiring home cooks. Therefore, we felt it was appropriate that this nakiri was forged out of the most hard-core (literally) steel! Coming in at 65-67 HRC on the Rockwell scale, these knives are easily one of the hardest knives on offer, so their edge retention is second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn combination with the \u003cstrong\u003esubtle hammered finish\u003c\/strong\u003e (\u003c\/span\u003e\u003cem\u003etsuchime\u003c\/em\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cspan\u003e adorning the blade and the beautiful \u003cstrong\u003eoctagon\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003erosewood handle\u003c\/strong\u003e\u003cspan\u003e, these qualities make this nakiri a sure winner!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eNakiri is a traditional Japanese knife with a square, thin blade and a deep, flat belly. 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. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife was forged out of ZDP-189 steel, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knifemaking, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to extreme hardness (65-67 HRC), which results in extended sharpness retention. ZDP-189 steel is also highly corrosion resistant due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be entrusted to the most experienced blacksmiths.\u003c\/p\u003e\n\u003cp\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of 65-67 HRC.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRead more on \u003ca title=\"Steel: The Heart of Japanese knives\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSteel: The Heart of Japanese knives\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe technique used to laminate this blade is called san-mai. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→\u003c\/strong\u003e\u003cspan\u003e Read more on \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade. During use, double-bevel knives slide downwards towards the cutting board without swerving to the side. This results in fluid, even cuts. Double-bevel blades are also much easier to maintain, as they are much easier to sharpen than single-bevel blades.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e→\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRead more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade Geometry\u003c\/a\u003e.\u003cb\u003e\u003c\/b\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003ca title=\"Blade construction: Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003c\/a\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part of the blade was treated with hammer blows, which resulted in an intricate\u003cb\u003e \u003c\/b\u003e\u003ci\u003etsuchime \u003c\/i\u003e(hammered) finish. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade\u003ci\u003e (jigane)\u003c\/i\u003e\u003cspan\u003e and its core (\u003cem\u003ehagane\u003c\/em\u003e). The kanji on the blade reads \u003cstrong\u003e“Kouhei-Shinmatsu 耕平新松\",\u003c\/strong\u003e paying homage to the founders of the Suncraft smithy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e→ Read more on \u003ca title=\"Blade construction: Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eTraditional \u003cstrong\u003erosewood\u003c\/strong\u003e Japanese (Wa) handle with a black \u003cstrong\u003epakka wood\u003c\/strong\u003e ferrule. Its \u003cstrong\u003eoctagonal\u003c\/strong\u003e shape makes it especially ergonomic and comfortable to use in either hand.\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":47525522800986,"sku":"180106251594","price":325.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kouhei-ShinmatsuZDP-189NakiriSilver170mm_180106251594_1_7749a9c7-35e8-4074-9043-eeaf874b61f2.jpg?v=1756725171"},{"product_id":"tojiro-kakugata-usuba-shirogami-1-195mm-buffalo","title":"Tojiro Kakugata Usuba Shirogami #1 195mm (7.6\") [Buffalo]","description":"\u003cp\u003eThis Kakugata Usuba is forged from \u003cstrong\u003eShirogami #1\u003c\/strong\u003e, one of the purest and most traditional steels used in Japanese knife manufacturing. The blade’s finish was kept within the confines of the Japanese concept of negative space \u003cem\u003e(ma\u003c\/em\u003e 間)* and given a sleek polished \u003cem\u003emigaki\u003c\/em\u003e look, and a \u003cem\u003ekasumi\u003c\/em\u003e finish on the \u003cem\u003ekireha.\u003c\/em\u003e Adorned with hand-chiseled \u003cem\u003ekanji\u003c\/em\u003e and fitted with a \u003cstrong\u003eJapanese handle made of magnolia wood topped with a buffalo horn ferrule\u003c\/strong\u003e, this minimalistic knife showcases the qualities of traditional Japanese blades we like most. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*the Japanese concept of ma or negative space is a philosophy that guides their approach to design, as well as other, everyday things – the core belief being that absence can be just as important as presence.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eIn Japanese, Usuba means thin, which is an appropriate description of this knife designed for preparing vegetables, where a thin blade is essential. When cutting firm vegetables such as carrots, it is important that the blade cuts instead of splitting, as can often happen with thicker knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cem\u003eKakugata\u003c\/em\u003e refers to the specific rectangular shape of this knife - \u003cem\u003ekaku\u003c\/em\u003e means square in Japanese. The\u003cstrong\u003e single bevel\u003c\/strong\u003e blade enables precise chopping of vegetables on the kitchen board, and due to its height and straight edge, it can also be used for peeling larger tuberous vegetables, such as daikon, into long and thin slices. This process is called “\u003cem\u003ekatsuramuki\u003c\/em\u003e” and is one of the most difficult and complex Japanese cutting techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Although the smithy notes the length of the cutting edge as 195mm (7.6\"), in this case the blade length is measured from the handle, not from the heel, in which case the length would be 187mm (7.3\").\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of the knife is made of Shirogami steel #1 (white steel) with the hardness 61–62 HRC. This makes the knife very sharp and easy to resharpen but a bit more demanding in terms of maintenance. Shirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind, and stays sharp for a very long time. The blade will acquire a protective patina with use. Therefore, it’s recommended to wipe the blade dry between and after use and \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoil\u003c\/a\u003e it regularly.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e→ Learn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe hard core of the knife is composed of a hard core (forming the cutting edge) and a softer, external layer of soft iron, a cladding we call \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eni-mai lamination\u003c\/a\u003e. The outer layer of softer steel forms a \"shinogi\" line along the entire edge of the blade. The shinogi line represents the border between the harder, inner steel and the outer layer of softer steel. The Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the \u003cem\u003eshinogi\u003c\/em\u003e (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a single bevel blade and a flat primary angle (the surface below the \u003cem\u003eshinogi\u003c\/em\u003e line). As such, the blade and handle are not suited for left-handed people but \u003cstrong\u003eright-handed users only.\u003c\/strong\u003e The blade has a distal taper, narrowing from the handle towards the tip.\u003cbr\u003eThe single bevel blade is suitable 🚨 for \u003cstrong\u003eright-handed users only!\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThis knife has a minimalistic \u003cem\u003emigaki\u003c\/em\u003e finish, meaning the blade has been polished. The \u003cem\u003ekireha,\u003c\/em\u003e or “blade road” is adorned with a matte \u003cem\u003ekasumi\u003c\/em\u003e finish that marks the transition between the \u003cem\u003ejigane\u003c\/em\u003e (softer outer layer of steel) and \u003cem\u003ehagane\u003c\/em\u003e or the blade’s hard core.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade extends into a traditional \u003cstrong\u003eJapanese D-shaped Wa handle\u003c\/strong\u003e made of the most traditional wood for Japanese handles - \u003cstrong\u003emagnolia\u003c\/strong\u003e wood - with a \u003cstrong\u003eblack water buffalo horn\u003c\/strong\u003e ferrule. Magnolia is the most popular wood type used for Japanese knife handles - and for good reason. The wood is praised as the best handle wood; it is lightweight and has antiseptic properties, and its light colour shows its cleanness, which indicates that the food being prepared is also impeccable. Magnolia also has an extremely low percentage of etheric oils or resins. Consequently, it does not leave or retain odors. This is especially important for Japanese cuisine, which focuses on fresh, delicate dishes. An additional advantage of magnolia wood handles is that they are easy and inexpensive to rehandle as there is an abundance of magnolia handles on the market. \u003cbr\u003eThe water buffalo horn is the most traditional choice for a Japanese handle ferrule (also known as \u003cem\u003etsunomaki\u003c\/em\u003e). The material is made from the horns of Asian water buffalo. Its function is to keep the wood of the handle from cracking when the tang (or \u003cem\u003enakago\u003c\/em\u003e) of the knife is heated and driven firmly into the wooden handle during the fitting process.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE SMITHY:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness! A big bonus is their great team which we are always very eager to meet and talk to!\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":47793527554394,"sku":"010111331644","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TojiroKakugataUsubaShirogami_1195mm_Buffalo__01011133152_1.jpg?v=1740397540"},{"product_id":"kurosaki-nakiri-fujin-sg2-160mm-6-3","title":"Yu Kurosaki Nakiri Fujin SG2 160mm (6.3\")","description":"\u003cp\u003eKurosaki Nakiri Fujin is a uniquely looking blade from a talented master blacksmith Yu Kurosaki. The knife incorporates excellent SG2 powder steel, which undergoes a heat treatment process to achieve a hardness of 63 HRC. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNamed after the Japanese God of Wind, \u003cem\u003eFujin\u003c\/em\u003e, this Nakiri knife is a powerful reminder of the beauty of nature. \u003cstrong\u003eLimited edition collector's item!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe \u003ca title=\"Nakiri\" href=\"\/collections\/nakiri-usuba-knives-vegetable\"\u003eNakiri blade\u003c\/a\u003e, a traditional Japanese knife shape, is specifically designed for cutting vegetables. Its flat edge and squared-off tip allow for efficient chopping and slicing, making it a preferred choice for prep cooks who handle a substantial volume of vegetables daily. The blade's straight edge provides optimal and stable contact with the cutting board and allows for fluid movement, providing the user with enhanced control and maneuverability. If you find yourself facing a mountain of veggies to prep, the Nakiri blade is a total game changer!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel\u003c\/a\u003e is a powder steel, renowned for its hardness (63 HRC!) and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe excellent SG2 steel core is clad into 2 layers of softer stainless steel - this lamination technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kurosaki Fujin blade consists of a unique lined \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime (hammered) finish and migaki polish\u003c\/a\u003e. The narrow and straight lines create a sense of motion, evoking the image of swirling winds. This distinctive texture not only enhances the visual charm of the blade, but also reduces food sticking to the blade. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFujin\u003c\/em\u003e is the god of wind and one of the oldest Shinto gods in Japanese mythology. The unique hammered finish on the knife beautifully captures the essence of a windy storm, infusing it with an intriguing aesthetic and a touch of elemental power.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e(50\/50 symmetrical) blade with a flat v-edge grind. The blade has a distal taper - at the tang, the blade is 2.4mm (0.09\") thick and narrows towards the tip, where it is 1.8mm (0.07\") thick. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle is made from beautiful dark rosewood and is topped with a black pakka wood ferrule. Because of its symmetrical octagonal shape, it is perfect for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-yu-kurosaki\" title=\"Yu Kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":47807481446746,"sku":"410106081605","price":325.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KurosakiNakiriFujinSG2160mm_410106081605_1.jpg?v=1710497842"},{"product_id":"anryu-nakiri-aogami-2-165mm-blade","title":"Anryu Nakiri Aogami #2 165mm (6.5\") - BLADE","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cmeta charset=\"utf-8\"\u003eAnryu Nakiri Aogami #2 165mm (6.5\") is a blade designed specifically for preparing vegetables. It comes from the boutique Anryu Hamono Workshop with over 80 years of tradition. This blade is forged entirely by hand by Ikeda-san, the successor of the great master Katsushige Anryu, so each piece is unique.\u003c\/p\u003e\n\u003cp\u003eThe blade is available without a handle, giving you the option to assemble your very own unique custom knife! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for cutting vegetables, the \u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" title=\"Nakiri\"\u003eNakiri\u003c\/a\u003e shape is perfect for long or short cuts, while the thin tip allows for precise work. The Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Because the entire flat edge of the knife touches the cutting board in a clean, vertical motion, no horizontal pulling or pushing is required.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003ca title=\"Aogami #2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami #2\u003c\/a\u003e\u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, which means that knives forged from it have excellent edge retention and are very easy to sharpen. At the same time, it is less resistant to corrosion, which means that the blade can develop a patina, while prolonged contact with water or other corrosive substances can also cause rust. This is improved to some degree by the addition of chromium and tungsten, but it is still a high carbon steel that should be cared for accordingly (read more about \u003ca title=\"knife care\" href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003eknife care here\u003c\/a\u003e). Aogami #2 steel consists of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3% and tungsten (W) 1.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of 3 layers of steel which are welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The blade tapers towards the tip; it is stronger at the tang and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe blade has circular tsuchime indentations made with a specialized textured hammer and a nicely polished spine. Towards the edge the hammer indentations transition into a migaki blade finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade comes without a handle. You can fit your own or choose from the large variety of our custom handles \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe Anryu Forge was founded by Anryu san, but after his retirement in early 2021, knife production passed to his nephew, apprentice and highly skilled blacksmith Takumi Ikeda. Anryu is a forge with over 80 years of knife-making tradition.\u003cbr\u003e\u003c\/p\u003e","brand":"Takumi Ikeda","offers":[{"title":"Default Title","offer_id":49154251751770,"sku":"420106091642","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/AnryuNakiriAogami_2165mm_420106091642_2.jpg?v=1750232353"},{"product_id":"kotetsu-nakiri-vg-10-damascus-160mm-pakka-wood","title":"Kotetsu Nakiri VG-10 Damascus 160mm (6.3\") [pakka wood]","description":"\u003cp\u003eThe \u003cstrong\u003eKotetsu VG-10 Damascus Nakiri 160 mm\u003c\/strong\u003e is a vegetable knife with visible hammer prints and a classic Japanese (wa-style) pakka wood handle. It will impress all lovers of vegetable dishes who also appreciate aesthetically designed kitchen utensils.\u003c\/p\u003e\n\u003cp\u003eThe knife is extremely thin (1.9mm) so it will slide through ingredients with ease, and the choice of \u003cstrong\u003eVG-10 stainless steel\u003c\/strong\u003e ensures \u003cstrong\u003erust resistance\u003c\/strong\u003e, durability, and wear resistance. Because it is \u003cstrong\u003elow-maintenance\u003c\/strong\u003e, it is suitable as a first Japanese kitchen knife, and due to its exceptional value for money,\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e it \u003c\/span\u003e\u003cspan\u003ealso makes a \u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003egreat\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e\u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003e gift for your favorite cooking enthusiasts\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/nakiri-the-knife-for-cutting-vegetables\"\u003eThe Nakiri Knife\u003c\/a\u003e, also known as the Nakiri Bocho, is a traditional Japanese knife with a rectangular blade shape and a straight belly without curves with a square finish (so it has no front tip), so the entire blade comes into contact with the cutting surface, making it easy to chop on the kitchen board without using horizontal pushes and pulls. Due to its properties, it is especially recommended for preparing vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eVG-10 is currently the most popular Japanese steel. When deciding between the steels from which we want to make a knife, we consider properties such as hardness, ability to maintain sharpness, ease of maintenance, grain of the steel, ease of sharpening, and, ultimately, price and availability. VG-10 (V for Vanadium, G for \"gold\", denoting superior quality) is produced by Takefu Special Steel Company, a relatively small company that managed to find just the right balance between the various elements that make up today's most popular Japanese steel. VG-10 is a relatively high (1%) carbon (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co) stainless steel. The combination of Cr, Mo and V forms a lot of hard carbides, which gives the steel resistance to abrasion and consequently better retention of sharpness.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of 17 layers of steel. Steels with high hardness have many advantages, but because of their hardness, they are more brittle and thus more susceptible to damage. Blades made of such steels are therefore laminated using the \u003cem\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e method\u003c\/em\u003e, thereby improving their structural integrity and consequently resistance to various impacts and other physical factors that could lead to damage. San-mai means \"three layers\" in Japanese and refers to a blade that consists of a primary inner layer of harder steel (\u003cem\u003ehagane\u003c\/em\u003e) and two outer layers of softer steel (\u003cem\u003ejigane\u003c\/em\u003e) that are made up of multiple layers.\u003c\/p\u003e\n\u003ch4\u003eBLADE GEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe blade is \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble-bevel\u003c\/a\u003e (symmetrical) and extremely thin, which is key to preparing vegetables with minimal damage to the cell membranes of the ingredients, which enables greater preservation of the taste and appearance of the ingredients.\u003cbr\u003eThe thickness of the blade largely determines the sharpness of the knife, as well as easier and faster sharpening.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade stands out because of its hammer impressions that were added across the top of the blade, in combination with a striking damascus pattern. The distinct wavy shinogi line runs along the cutting edge and marks the boundary between the layers.\u003cbr\u003eHammer patterns are called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003etsuchime\u003c\/em\u003e\u003c\/a\u003e. Air is trapped in the air pockets during cutting, which helps the blade slide through the food without sticking, which enables fast and accurate food preparation.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife has a classic Japanese handle (wa-style) made of pakka wood. \u003cspan\u003e\u003cspan\u003eThe \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eslightly flattened octagonal shape\u003c\/a\u003e of the handle helps it align well with the cutting board, and its symmetrical shape makes it suitable for both left- and right-handed users. This handle provides excellent blade control. Additionally, the compact grip minimizes the possibility of slipping during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eThe Yasuda Hamono smithy has been operating since 1957. It is located in the city of Seki (Gifu Prefecture), which is the cradle of blacksmithing in Japan. They are dedicated to research and development, tirelessly perfecting heat treatment and grinding techniques to make the most of the unique characteristics of different steels when making knives. This dedication to knife making has carried over from the original \"Sakusaku\" brand to brands such as Seki Kotetsu, Gen Kotetsu, and Kotetsu. Knives are the work of dedicated hands of craftsmen who have a deep love and respect for their craft.\u003cbr\u003e\u003c\/p\u003e","brand":"Yasuda Hamono","offers":[{"title":"Default Title","offer_id":49767621230938,"sku":"200106081612","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kotetsu_Nakiri_VG-10_Damascus_160_mm_pakkawood__200106081612_2.jpg?v=1754561766"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/420106081971_HatsukokoroGinreiNakiriGinsankoNashiji160mm_Monoebony_--2.jpg?v=1790922444","url":"https:\/\/sharpedgeshop.com\/collections\/vegetable-knives.oembed?page=3","provider":"SharpEdge","version":"1.0","type":"link"}