{"title":"WHOLESALE SWEDEN","description":"","products":[{"product_id":"knife-sharpening-guide-clip","title":"Knife Sharpening Guide Clip","description":"\u003cp\u003eThe Sharpening Guide Clip (or Angle) helps to maintain the same sharpening angle while sharpening your knife, as seen on the product pictures (with the \u003ca href=\"\/collections\/kouhei-shinmatsu-zdp-189\"\u003eZDP-189 Kouhei-Shinmatsu Bunka\u003c\/a\u003e knives). The purpose of the soft plastic on the inner side of the clip is to prevent the blade from getting damaged, while a special ceramic cover enables smooth sliding on the whetstone without damaging it.\u003c\/p\u003e\n\u003cp\u003eThis guide clip is \u003cstrong\u003esuitable for blades of 3.5-5cm (1.4\"-2.0\") of width\u003c\/strong\u003e. For such blades, a clip will hold an edge of approximately 16°, an angle at which Japanese knives should be sharpened. We also offer a \u003ca href=\"\/products\/knife-sharpening-guide-clip-small\"\u003esmaller clip\u003c\/a\u003e designed specifically for petty and sujihiki knives.\u003c\/p\u003e\n\u003cp\u003eGuide clip can also be used on non-Japanese knives, but the edge will be a bit more sensitive since knives from softer steels (like German\/French knives, \u0026lt;60 HRC) should be sharpened at a slightly wider angle (around 20°).\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":39066926601,"sku":"22037000708","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/AngleClip_22037000708_1_1.jpg?v=1754561947"},{"product_id":"leather-strop","title":"SharpEdge Leather Strop [1-sided]","description":"\u003cp\u003eLeather strop is used at the very end of the sharpening process to remove the remainder of the burr from the blade. It will give a blade that extra-fine\/smooth sharpness. Nothing puts that final edge on a knife better than a leather strop. One-sided leather strop features a suede (\"coarser\") side of the leather.\u003c\/p\u003e\n\u003cp\u003eFor an even better result and higher polish, we highly recommend applying \u003ca href=\"\/collections\/sharpening-tools\/polishing-compound\"\u003eKoyo \"Green Rouge\" polishing compound\u003c\/a\u003e to your leather strop.\u003c\/p\u003e\n\u003cp\u003eDimensions (LxWxH): 37cm x 4.5cm x 1.5cm (14.6\" x 1.8\" x 0.6\")\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":3037739483176,"sku":"220375001633","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Leather_Strop.jpg?v=1754561942"},{"product_id":"sharpedge-chefs-leather-knife-roll-light-brown","title":"SharpEdge Chef's Leather Knife Roll [cognac] \/ holds 10 knives","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eOur Chef's Leather Knife Roll is a\u003c\/span\u003e must-have for every professional chef or passionate home cook with a large arsenal of kitchen tools. An elegant and safe way to store and transport your knives and kitchen accessories wherever the job takes you.\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eChef's Leather Knife Roll is made of light brown \u003cstrong\u003esuede leather\u003c\/strong\u003e and includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10 main slots for knives of all sizes, tweezers, scissors and other kitchen accessories, and 3 smaller side pockets\u003c\/li\u003e\n\u003cli\u003eone smaller pocket within the knife roll to store smaller accessories\/items,\u003c\/li\u003e\n\u003cli\u003eadjustable leather shoulder strap (detachable),\u003c\/li\u003e\n\u003cli\u003e2 buckles attached to the body of the bag to securely roll up and close the knife bag.\u003c\/li\u003e\n\u003cli\u003eCan fit knives up to 45cm (17.7\") in overall length. Our \u003ca href=\"\/products\/burja-prosciutto-knife-300mm\"\u003eBurja knife\u003c\/a\u003e with 300mm (11.8\") blade length fits in the knife roll comfortably.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSPECIFICATIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eDimensions\u003cspan\u003e (L x W): \u003c\/span\u003e510 mm (20.00\") x 700 mm \u003cspan\u003e(27.55\") \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eWeight: 1545g (54.5 oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eMaterial: brown suede leather\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUSE \u0026amp; CARE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eUse \u003ca href=\"\/collections\/sayas-knife-sheaths\"\u003eknife covers (sayas)\u003c\/a\u003e to protect the leather from scratches and tears\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eClean using a damp cloth (without soap)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eKeep away from direct sunlight\/heat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":3593049669672,"sku":"40056200816","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SharpEdgeChef_sLeatherKnifeRoll_40056200816_02.jpg?v=1754561936"},{"product_id":"king-sharpening-stone-1000-6000","title":"King Sharpening Stone - #1000\/#6000","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA combination sharpening stone from renowned Japanese whetstone manufacturer King is a great and affordable choice for novice and intermediate knife sharpeners. We would recommend King's #1000\/#6000 grit combination stone to owners of Japanese knives with hardness above 60 HRC. #1000 grit is the most common, general sharpening granulation (to put a new edge on a blunt knife), while #6000 grit is a fine granulation for the finishing edge and the final polish of the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIf we ranked King stones, we would give it an \"Economy Plus\" mark, compared to our \u003ca href=\"\/collections\/sharpening-stones?pf_v_maker=SharpEdge\"\u003eSharpEdge\u003c\/a\u003e \"Economy\" stones. The main difference lies in the manufacturing process. King stones are not just pressed into the shape, but also \"baked\". This reflects in less stone wear during sharpening (meaning they will last for a longer time), but it takes slightly more experience and patience with knife sharpening, as King stone will generate less slurry than the \"Economy\" stones.\u003c\/p\u003e\n\u003cp\u003eKing combination stone includes a non-slip base stand for safer sharpening, preventing the stone from moving around.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDimensions: 185 × 63 × 25 mm (\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e7.3\" x 2.5\" x 1.0\")\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"King","offers":[{"title":"Default Title","offer_id":12923504459864,"sku":"310443001155","price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KingSharpeningStone-_1000__6000_310443001155_1.jpg?v=1754561927"},{"product_id":"burja-prosciutto-knife-300mm","title":"Aichi Burja - Prosciutto Knife 300mm (11.8\")","description":"\u003cp\u003e\u003cstrong\u003eBurja\u003c\/strong\u003e [pronounced as 'booryah'] is a \u003cstrong\u003eprosciutto knife\u003c\/strong\u003e. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurja is the first Japanese-made prosciutto knife.\u003c\/strong\u003e Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a \u003cstrong\u003eslicer\u003c\/strong\u003e for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan\u003eWhat does Burja mean?\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eBurja is a Slovenian name of the \u003cstrong\u003elocal wind\u003c\/strong\u003e, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. \u003cstrong\u003eThree engraved symbols \u003c\/strong\u003ecan be seen on the left side of the blade. These symbols are called wind barbs, they indicate wind direction and wind speed. The three engraved wind barbs represent Burja wind with three different wind speeds, as Burja is a gusty and very strong wind.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003cstrong\u003ethin spine\u003c\/strong\u003e of the blade at 1.8mm. The blade is \u003cstrong\u003e300mm (11.8\") long\u003c\/strong\u003e and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/p\u003e\n\u003cp\u003eThe Aichi steel Burja is suitable for the softest prosciutto because it has the most flexible blade and is made from the softest steel with a (still high!) hardness of 58 HRC. It is most recommended for use with tender cured meats from Italian prosciutto regions such as Parma and San Daniele. It is also exceptional for slicing cooked ham and less cured meats.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003eRecommended for: \u003c\/strong\u003eProsciutto di Parma, Prosciutto di San Daniele, Culatello di Zibello, Spanish Jamón Serrano, and similar.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFLEXIBILITY OF THE BLADE:\u003c\/span\u003e\u003cbr\u003eFlexibility is necessary\u003c\/strong\u003e to some extent, but we have opted for somewhat more rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBurja knife is made of Japanese Aichi steel 1K6M VM which will take care of the long edge retention and will be easy to sharpen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBurja was fitted a black \u003cstrong\u003ehandle made of pakka wood\u003c\/strong\u003e with a decorative red ring and a stainless bolster for a comfortable grip. Pakka wood is laminated wood, consisting of 70% wood and 30% resin, which makes the handle extremely durable and resistant to humidity, plus it is easy to maintain.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan\u003e[Custom handles available!] \u003c\/span\u003e\u003c\/strong\u003eThe handle is an integral part of any knife. With our Burja knife we want to keep things a bit more funky by experimenting with unique, custom-made handles. While the standard version was fitted the black pakka wood handle, custom handles are also available, inspired by designers, artists and woodworkers that we got to know along the way. If you would like your Burja with a unique handle, please contact us at \u003ca title=\"Email\" href=\"support@sharpedgeshop.com\"\u003esupport@sharpedgeshop.com\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eOnly one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 58 HRC.\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGEOMETRY:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe slightly concave secondary grind helps the knife to glide smoothly when making longer cuts. The profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe hammer's imprints, called Tsuchime, were left on the top part of the blade. This keeps the air in the dents, which helps the knife sliding smoothly through prosciutto.\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e✔️ You can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\" data-mce-fragment=\"1\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":30093254426712,"sku":"18013022847","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Burja_-_Prosciutto_Knife_300mm_11.8__back_18013022847.jpeg?v=1650617924"},{"product_id":"sharpedge-leather-strop-two-sided","title":"SharpEdge Leather Strop [2-sided]","description":"\u003cp\u003eTwo-sided leather strop is used at the very end of the sharpening process to remove the remainder of the burr from the blade. The principle of using a two-sided leather strop is pretty much the same as with sharpening stones. We start stropping on the coarser\/grainer leather and finish on the finer, smoother leather. We can also use the two sides to apply differently grained polishing pastes on the leather.\u003c\/p\u003e\n\u003cp\u003eFor an even better result and higher polish, we highly recommend applying \u003ca href=\"\/collections\/sharpening-tools\/polishing-compound\"\u003eKoyo \"Green Rouge\" polishing compound\u003c\/a\u003e to the \u003cstrong\u003egrainier side\u003c\/strong\u003e of this leather strop.\u003c\/p\u003e\n\u003cp\u003eDimensions (LxWxH): 37cm x 4.5cm x 2cm (14.6\" x 1.8\" x 0.8\")\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":30194066587736,"sku":"22037500852","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SharpEdge_Leather_Strop_two-sided__22037500852.jpeg?v=1568753639"},{"product_id":"king-sharpening-stone-220","title":"King Sharpening Stone - #220","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA sharpening stone from renowned Japanese whetstone manufacturer King is a great and affordable choice for novice and intermediate knife sharpeners. \u003c\/span\u003eThe #220 granulation stone is used for coarse sharpening of non-Japanese knives, or for repairing damaged \/ chipped or extremely blunt blades.\u003c\/p\u003e\n\u003cp\u003eIf we ranked King stones, we would give it an \"Economy Plus\" mark, compared to our \u003ca href=\"\/collections\/sharpening-stones?pf_v_maker=SharpEdge\"\u003eSharpEdge\u003c\/a\u003e \"Economy\" stones. The main difference lies in the manufacturing process. King stones are not just pressed into the shape, but also \"baked\". This reflects in less stone wear during sharpening (meaning they will last for a longer time), but it takes slightly more experience and patience with knife sharpening, as King stone will generate less slurry than the \"Economy\" stones.\u003c\/p\u003e\n\u003cp\u003eKing stone includes a non-slip base stand for safer sharpening, preventing the stone from moving around.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDimensions: 185 × 63 × 20 mm (7.3\" x 2.5\" x 0.8\")\u003c\/span\u003e\u003c\/p\u003e","brand":"King","offers":[{"title":"Default Title","offer_id":39689363816536,"sku":"310443001152","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KingSharpeningStone-_220_310443001152.jpg?v=1754561869"},{"product_id":"sharpedge-plastic-knife-sleeve-large","title":"SharpEdge Plastic Knife Sleeve Large","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSharpEdge Plastic Knife Sleeve is a slimmer and more lightweight alternative to our \u003ca href=\"\/collections\/sayas-knife-sheaths\" title=\"Saya\"\u003ewooden knife sheath (Saya)\u003c\/a\u003e, and it's used for protecting knives and their users from damage and injury. Its simple and universal design makes it suitable for most blade shapes and sizes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt features a soft inner padding that prevents scratching and wear of the blade and a hard outer plastic shell to keep it safe from impacts.\u003c\/p\u003e\n\u003cp\u003eThis sleeve is suitable for longer blades, measuring from 210mm (8.3\") to 300mm (11.8\") in length.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDimensions (L x W x H):\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e315 mm x 55 mm x 3 mm\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":39835448115288,"sku":"480554431193","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SharpEdgePlasticKnifeSleeveLarge_480554431193_1.jpg?v=1754561848"},{"product_id":"sharpedge-plastic-knife-sleeve-medium","title":"SharpEdge Plastic Knife Sleeve Medium","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSharpEdge Plastic Knife Sleeve is a slimmer and more lightweight alternative to our \u003ca title=\"Saya\" href=\"\/collections\/sayas-knife-sheaths\"\u003ewooden knife sheath (Saya)\u003c\/a\u003e, and it's used for protecting knives and their users from damage and injury. Its simple and universal design makes it suitable for most blade shapes and sizes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt features a soft inner padding that prevents scratching and wear of the blade and a hard outer plastic shell to keep it safe from impacts.\u003c\/p\u003e\n\u003cp\u003eThis sleeve is suitable for blades measuring from 160mm (6.3\") and up to 210mm (8.3\") in length.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDimensions (L x W x H):\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e220 mm x 55 mm x 3 mm\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":39835486650456,"sku":"480554421192","price":6.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SharpEdgePlasticKnifeSleeveMedium_480554421192_1.jpg?v=1754561846"},{"product_id":"sharpedge-plastic-knife-sleeve-small","title":"SharpEdge Plastic Knife Sleeve Small","description":"\u003cp\u003eSharpEdge Plastic Knife Sleeve is a slimmer and more lightweight alternative to our \u003ca href=\"\/collections\/sayas-knife-sheaths\" title=\"Saya\"\u003ewooden knife sheath (Saya)\u003c\/a\u003e, and it's used for protecting knives and their users from damage and injury. Its simple and universal design makes it suitable for most blade shapes and sizes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt features a soft inner padding that prevents scratching and wear of the blade and a hard outer plastic shell to keep it safe from impacts.\u003c\/p\u003e\n\u003cp\u003eThis sleeve is suitable for shorter blades, measuring up to 150mm (5.9\") in length.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eDimensions (L x W x H):\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e165 mm x 35 mm x 3 mm\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":39835489206360,"sku":"480554411191","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SharpEdgePlasticKnifeSleeveSmall_480554411191_1.jpg?v=1754561844"},{"product_id":"zdp-189-burja-prosciutto-knife-300mm","title":"ZDP-189 Burja - Prosciutto Knife 300mm (11.8\")","description":"\u003cp\u003eWe love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around. Therefore, we created \u003cmeta charset=\"utf-8\"\u003eBurja [pronounced as 'booryah'] - the first Japanese-made prosciutto knife. Burja is designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eZDP-189 Burja is the answer to the challenge of firmer prosciutto that had been aged for a longer time. ZDP-189 steel is our flagship - it's the same steel used for \u003ca title=\"Yoshida Hamono ZDP-189 Bunka Black Kuro-uchi\" href=\"\/collections\/yoshida-hamono\/products\/zdp-189-bunka-black\"\u003eour first exclusive knife\u003c\/a\u003e, which we developed in collaboration with a renowned chef and talented Japanese blacksmiths.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eWhat does Burja mean?\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003eBurja is a Slovenian name of the \u003cstrong\u003elocal wind\u003c\/strong\u003e, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. \u003c\/em\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003c\/span\u003ethin spine of the blade at 1.9mm. The blade is 300mm (11.8\") long and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eGenerally speaking, a prosciutto knife should be flexible enough to allow the cutter to position the arm at the right angle, have a slightly concave blade to glide smoothly through the meat, and have a wider spine to prevent the prosciutto sticking to the blade. The long blade allows the slice to be cut with as few strokes as possible, avoiding sawing marks on the cut surface of the food.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand-sliced prosciutto ham (j\u003cspan data-mce-fragment=\"1\"\u003eamón) \u003c\/span\u003eis a special culinary experience, and hand-slicing is an art of its own. The sumptuous and intense flavor of \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eprosciutto\u003c\/span\u003e can only develop if it is sliced correctly and evenly. Although it can also be sliced by machine, tradition dictates that \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eprosciutto\u003c\/span\u003e should be sliced by hand, as this enhance the aroma of the meat and offer a complete sensory experience.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBut no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a slicer for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e\u003cstrong\u003eRecommended for:\u003c\/strong\u003e Jamón ibérico de bellota, Presunto, Jabugo, Kraški pršut, and similar.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE FLEX:\u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003eFlexibility is necessary to some extent, but we have opted for more rigid flexibility with this Burja since this makes it perfect for denser, dryer prosciutto. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe ZDP-189 Burja has an extremely hard blade. The steel is hardened to an incredible 65-67 HRC, giving the blade unbeatable sharpness and excellent edge retention. This knife shines at slicing dry-aged, firmest prosciutto, which some consider to be the best. These include Spanish, Karst, and Istrian.\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003eThis knife was \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel: The Heart of Japanese knives\"\u003eforged out of ZDP-189 steel\u003c\/a\u003e, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knife making, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to extreme hardness (65-67 HRC), which results in extended sharpness retention. ZDP-189 steel is also highly corrosion resistant due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be trusted to the most experienced blacksmiths.\u003c\/p\u003e\n\u003cp\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of 65-67 HRC.\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe technique used to \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003elaminate this blade is called\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eGEOMETRY:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade construction: Geometry\"\u003e bevel (symmetrical) blade.\u003c\/a\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e The profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. V-edge grind edge helps the knife to glide smoothly when making longer cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe upper part of the blade was treated with hammer blows, which resulted in an intricate\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction: Blade finish\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003etsuchime\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e(hammered) \u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003efinish\u003c\/a\u003e. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ejigane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) and its core (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ehagane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e). The kanji on the blade reads “\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eKouhei-Shinmatsu\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e”\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e耕平新松\u003c\/span\u003e, paying homage to the founders of the Suncraft smithy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eTraditional rosewood Japanese (Wa) handle with a black pakka wood ferrule. Its octagonal shape makes it especially ergonomic and comfortable to use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKNIFE EVOLUTION:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e✔️ You can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\" data-mce-fragment=\"1\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":44532991623457,"sku":"180130171373","price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189BurjaProsciuttoKnife300mm_180130171373_1.jpg?v=1738587249"},{"product_id":"hayabusa-santoku-ginsanko-170mm","title":"Hayabusa Santoku Ginsanko 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Santoku Ginsanko 170mm is a versatile Japanese kitchen knife perfect for preparing meat, fish, and vegetables effortlessly. Its thin and precise blade, suitable for both professional chefs and home cooks, is crafted from Ginsanko steel (Silver Steel III) with a hardness of approximately 63 HRC. This steel provides outstanding rust resistance, easy maintenance, and exceptional edge retention, ensuring a reliable and long-lasting sharpness. It's an excellent choice for anyone seeking a reliable and low-maintenance knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa santoku shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003c\/p\u003e\n\u003cp\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/p\u003e\n\u003cp\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 170mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46702888354138,"sku":"420108101470","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSantokuGinsanko170mm_420108101470_1_4f299f0e-21cb-43ab-8cab-3dc1ba207eaf.jpg?v=1684490452"},{"product_id":"higonokami-kengata-pocket-knife-black-kuro-uchi-75mm","title":"Higonokami Kengata Pocket Knife 75mm (3.0\")","description":"\u003cp\u003eThe Higonokami Kengata Pocket Knife 75mm is a small, lightweight, and durable pocket knife renowned for its simplicity and versatility. Crafted from high-carbon Shirogami steel, with a hardness of approximately 62-63 HRC, it offers exceptional strength and sharpness.\u003c\/p\u003e\n\u003cp\u003eThe term \"kengata\" specifically refers to the tanto tip of the knife, paying homage to the iconic katana and adding an eye-catching element to its overall design. With its visually appealing aesthetics and reliable performance, the Higonokami Kengata Pocket Knife 75mm is a must-have for knife enthusiasts seeking a blend of traditional inspiration and practicality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHigonokami is the most famous Japanese pocket knife. It enjoys the same kind of fame in Japan as the Swiss army knife does in Switzerland and around the globe.\u003c\/p\u003e\n\u003cp\u003eThe shape of the Higonokami pocket knife is based on the katana, which is not a coincidence, since knife manufacturing is deeply embedded in the samurai tradition. The knife first appeared in 1896 in response to reforms in the 19th century, which banned the production of weapons, so blacksmiths began to produce knives, among others also these small pocket Higonokamis. The Higonokami is produced by Kanekoma, a company with over 100 years of experience in forging knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca data-mce-fragment=\"1\" title=\"Shirogami steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #2\u003c\/a\u003e is a traditional high-carbon steel in Japanese knife manufacturing. 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. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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.\u003cbr\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca data-mce-fragment=\"1\" title=\"Patina\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#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\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003eThe core layer was sandwiched between 2 layers of softer steel. This technique is called \u003ca data-mce-fragment=\"1\" title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIt has a double \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINSIH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade has a high polish finish (also called \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Migaki finish\"\u003emigaki\u003c\/a\u003e)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHigonokami has no locking system, it uses friction to keep the blade securely in place. The blade can be extracted from its brass handle by pushing down on the iconic level, called \u003cem data-mce-fragment=\"1\"\u003echikiri\u003c\/em\u003e. During use, we should keep a thumb on the level to prevent the knife from folding.\u003cbr\u003e\u003c\/p\u003e","brand":"Kanekoma","offers":[{"title":"Default Title","offer_id":46703073329498,"sku":"410129021425","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HigoKengataBlack75mm_410129021425_8.jpg?v=1684496513"},{"product_id":"chiba-mandoline-quirelois-magenta","title":"Chiba Mandoline Quirélois [magenta]","description":"\u003cp\u003eWhy use a mandoline when we have knives? Well, the answer is ... consistency! Our new Quirélois Mandoline slices fruits and veggies into consistently sized pieces that cook evenly and look great.\u003c\/p\u003e\n\u003cp\u003eA mandoline is the most useful and dangerous non-knife tool you can have in the kitchen. Its sole purpose is to uniformly cut vegetables. It's perfect if you want to create equally sized slices for even cooking since if all the pieces are the same size, they will cook at the same rate. Perhaps you want the dish to have a uniform look and put it on display? The Chiba Mandoline Quirélois can help – it will cut all slices equally and do so quickly and in style.\u003c\/p\u003e\n\u003cp\u003eThis hand-held vegetable and fruit slicer has an adjustable thickness and additional blades of different sizes and shapes mounted on a fixed surface.\u003cspan\u003e \u003c\/span\u003eThe blades can be changed easily and quickly, so you can switch between making wide slices, thick cuts, and long, narrow, or extremely thin julienne strips. The indentation on the underside of the mandoline allows it to be placed stably on the edge of the bowl while slicing.\u003c\/p\u003e\n\u003cp\u003eBlade options:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003estraight edge, wide (2.5 mm), and fine (1 mm) comb\u003c\/strong\u003e. It is also possible to adjust the thickness of the cut from 0.5 mm to 3 mm. The attachments can be changed quickly and easily, and the main (flat) blade is very easy to sharpen. The included cutting holder ensures the safety of your fingers and its snug fit makes it easy to stow away in the mandoline underside.\u003c\/p\u003e\n\u003cp\u003eAvailable in three colors: magenta, all black, and sandy beige.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e☝️ Just don't forget to watch your fingers! It is notoriously known as the \"\u003cem\u003efinger guillotine\u003c\/em\u003e\". 😳\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical data:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e320 mm × 92 mm × 28 mm (12.6\" x 3.6\" x 1.1\")\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eWeight:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e283g (0.624lb)\u003cbr\u003e\u003cstrong\u003eIncluded components:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBody, safety holder, comb blade 1.0mm, comb blade 2.5mm\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eMaximum width of cutting surface:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e67 mm\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eMaterial:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless steel (blades, screw), ABS plastic (body, comb blade cases, thickness adjustment plate), PS (safety holder), brass (insert nut)\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eCare and cleaning:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEasy to clean. Dishwasher safe, but hand washing is recommended for the blades. Can withstand temperatures up to 70°C.\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eSharpening:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIt is recommended to sharpen the flat blade on whetstones.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eManufacturer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eChiba (Japan)\u003c\/p\u003e","brand":"Chiba","offers":[{"title":"Default Title","offer_id":47053835567450,"sku":"330578001539","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ChibaMandolina-Magenta_330578001539_1.jpg?v=1754561809"},{"product_id":"chiba-mandoline-quirelois-sandy-beige","title":"Chiba Mandoline Quirélois [beige]","description":"\u003cp\u003eWhy use a mandoline when we have knives? Well, the answer is ... consistency! Our new Quirélois Mandoline slices fruits and veggies into consistently sized pieces that cook evenly and look great.\u003c\/p\u003e\n\u003cp\u003eA mandoline is the most useful and dangerous nonknife tool you can have in the kitchen. Its sole purpose is to uniformly cut vegetables. it's perfect if you want to create same-sized foods for uniform cooking - if all the food is the same size, it will cook at the same rate - or you may want the food to have a uniform look for display on a table or plate. \u003c\/p\u003e\n\u003cp\u003eThis hand-held vegetable and fruit slicer has an adjustable thickness and additional blades of different sizes and shapes mounted on a fixed surface.\u003cspan\u003e \u003c\/span\u003eThe blades can be changed easily and quickly, so you can switch between making wide slices, thick cuts, and long, narrow, or extremely thin julienne strips. The indentation on the underside of the mandoline allows it to be placed stably on the edge of the bowl while slicing.\u003c\/p\u003e\n\u003cp\u003eBlade options:\u003cspan\u003e \u003c\/span\u003estraight edge, wide (2,5 mm) and fine (1 mm) comb. It is also possible to adjust the thickness of the cut from 0,5 mm to 3 mm. The attachments can be changed quickly and easily and the main (flat) blade is very easy to sharpen. The included cutting holder ensures the safety of your fingers and its snug fit makes it easy to stow away in the mandoline underside.\u003c\/p\u003e\n\u003cp\u003eAvailable in three colors: magenta, all black, and sandy beige.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e☝️ Just don't forget to watch your fingers! It is notoriously known as the \"\u003cem\u003efinger guillotine\u003c\/em\u003e\". 😳\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical data:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e320 mm × 92 mm × 28 mm (12.6\" x 3.6\" x 1.1\")\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eWeight:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e283g (0.624lb)\u003cbr\u003e\u003cstrong\u003eIncluded components:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBody, safety holder, comb blade 1.0mm, comb blade 2.5mm\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eMaximum width of cutting surface:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e67 mm\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eMaterial:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless steel (blades, screw), ABS plastic (body, comb blade cases, thickness adjustment plate), PS (safety holder), brass (insert nut)\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eCare and cleaning:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEasy to clean. Dishwasher safe, but hand washing is recommended for the blades. Can withstand temperatures up to 70°C.\u003cstrong\u003e\u003cbr data-mce-fragment=\"1\"\u003eSharpening:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIt is recommended to sharpen the flat blade on whetstones.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eManufacturer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eChiba (Japan)\u003c\/p\u003e","brand":"Chiba","offers":[{"title":"Default Title","offer_id":47074951561562,"sku":"330578001540","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ChibaMandolina-Bez_330578001540_1.jpg?v=1754561806"},{"product_id":"sharpedge-diamond-sharpening-stone-360-1000","title":"SharpEdge Diamond Sharpening Stone - #360\/#1000","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eOur combination diamond sharpening stone of #360\/#1000 granulation with a non-slip plastic base stand for safer sharpening, which prevents the stone from moving around, is a highly applicable sharpening tool that every sharpening enthusiast needs in their arsenal. It works with most steel types of various hardness, can repair the surface of other sharpening stones, and also makes a great gift.\u003c\/p\u003e\n\u003cp\u003eDiamond sharpening stones are most suitable for the initial sharpening of very blunt or visibly damaged, chipped knives since diamond stones are very abrasive and will quickly remove steel. They are also used to change the geometry of the blade if needed. The #360 grit is used for repairing large chips or restoring basic sharpness. The #1000 grit of the diamond sharpening stone can be used for regular maintenance and honing of your knives, ensuring that the blade achieves fine cutting function. Higher grits are suitable for final, fine polishing – make sure to check them out at our store.\u003c\/p\u003e\n\u003cp\u003eDue to its incredible abrasiveness, this diamond sharpening stone can also be used to flatten whetstones of higher granulations. The #360 grit can be used to flatten stones of grit #500 and higher. \u003cstrong\u003eHowever, it is important that before flattening whetstones with a diamond sharpening stone, you let the to-be-flattened whetstone soak in water for at least half an hour.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe diamond sharpening stone has a wide non-slip plastic base for a better sharpening experience and improved safety of use. \u003c\/p\u003e\n\u003cp\u003eThe main advantage of diamond stones over whetstones is that they will keep their shape even with prolonged use. They will remain flat and will not get thinner, ensuring long-term usability. However, diamond stones do not have such a smooth and fine grit as whetstones, so they cannot be used for the final stage of knife sharpening, or for polishing. Your home sharpening set would also not be complete without a leather strop for the final smoothing and removing the burr. If that is what you are looking for, check out the other sharpening sets on our store.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eImportant: Always splash some water on the diamond stone before sharpening.\u003cbr\u003e\u003c\/strong\u003eThis produces a slushy surface on top of the stone as the abrasive particles are released. This “slurry” is saturated with sharp particles, making sharpening easier and faster, while the removed metal particles immediately drain away. This means they can’t get caught in the stone and scratch the knife.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":47307303092570,"sku":"220444001573","price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SharpEdgeDiamondSharpeningStone-_360_1000_220444001573.jpg?v=1754561803"},{"product_id":"nigara-santoku-as-migaki-tsuchime-180mm","title":"Nigara Santoku Aogami Super Migaki Tsuchime 180mm (7.1\")","description":"\u003cp\u003eLooking for a knife that will impress you both in functionality and looks? Look no further. The knives of the \u003cstrong\u003eNigara AS Migaki Tsuchime line\u003c\/strong\u003e are more than impressive.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these knives will leave no one indifferent. The transition from the unique wave-like tsuchime hammered pattern into the matte shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the \u003cstrong\u003esilver hair line finish\u003c\/strong\u003e, which runs along the length of the blade just above the cutting edge, marking the separation between the softer and the harder, core steel.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a dark ebony Japanese handle, made from a single piece of smooth wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Santoku AS Migaki Tsuchime 180mm (7.1\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its AS high carbon steel core is incredibly hard and tough, retains super fine sharpness for a long time and is easy to resharpen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eBLADE SHAPE:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\" title=\"Santoku\"\u003esantoku knife\u003c\/a\u003e, originating from Japan, is a versatile and multipurpose kitchen knife commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board.\u003c\/p\u003e\n\u003cp\u003eThe name \"santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles all three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe santoku knife is divided into three distinct parts: the tip, which is designed for intricate work, allowing for precise cuts, the cutting edge, which serves general cutting purposes and accommodates a range of tasks, and the heel of the knife, which is perfect for heavy-duty chopping.\u003c\/p\u003e\n\u003cp\u003eWith its rich heritage and versatile design, the santoku knife is an indispensable tool for any kitchen, be it home or professional, and caters to a wide range of cutting needs.\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe centerpiece of this knife series is Hitachi's \u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAogami Super is rated as \u003cstrong\u003ethe most advanced carbon steel on the market\u003c\/strong\u003e. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But Nigara made it a bit easier for us. The two outer layers of softer steel are rust-resistant, which offers additional protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis knife was heat-treated to the hardness of around\u003cstrong\u003e 63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to resharpen.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of AS steel is sandwiched between layers of softer, stainless steel in a technique called \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e - it is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e,\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe transition from the unique wave-like tsuchime hammered pattern into the matte kasumi shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the silver hair line finish and the glossy cutting edge. The surface of the blade was treated with a special textured hammer, leaving complex \u003cmeta charset=\"utf-8\"\u003egeometric \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. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic\u003cmeta charset=\"utf-8\"\u003e—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003eThe Japanese handle (Wa) is made from a single piece of luxurious rich dark ebony wood, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":48076250087770,"sku":"420108101619","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSantokuASMigakiTsuchime180mm_420108101619_2.jpg?v=1713955028"},{"product_id":"yoshida-bunka-suj-2-kuro-uchi-190mm-koi-fish","title":"Yoshida Bunka SUJ-2 Kuro-uchi 190mm (7.5\") [Koi Fish]","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Yoshida Bunka SUJ-2 Kuro-uchi 190mm (7.5\") is a \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003ehandmade\u003c\/strong\u003e, versatile mid-sized kitchen knife, perfect for a variety of cutting tasks. \u003cmeta charset=\"utf-8\"\u003ePart of the Yoshida Hamono Kuro-uchi series, this knife is crafted from durable \u003cstrong\u003eSUJ-2 steel\u003c\/strong\u003e (64.7 HRC), which offers exceptional edge retention and features a kuro-uchi finish for a rustic appearance and added durability. The \u003cmeta charset=\"utf-8\"\u003ehigh-end \u003cstrong\u003eebony handle\u003c\/strong\u003e provides a comfortable and secure grip, ensuring precise control while slicing, dicing, and chopping. \u003cmeta charset=\"utf-8\"\u003eWith its traditional Japanese rustic design and unique \u003cstrong\u003ekoi fish engraving\u003c\/strong\u003e, this knife is an ideal choice for anyone looking to purchase their first Japanese blade and makes a \u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003efantastic gift\u003c\/a\u003e for culinary enthusiasts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is handmade at the Yoshida Hamono Smithy in Saga Prefecture, located in the south of Japan. Every step of the process—\u003cstrong\u003elamination, forging, grinding, and heat treatment—is completed in-house\u003c\/strong\u003e. The extremely thin blade is crafted from SUJ-2 carbon steel, known for its fine particle structure, which enhances cutting precision and provides exceptional sharpness and agility in use. With a hardness of 64.7 HRC, this steel ensures both edge retention and ease of sharpening. However, this high-performance blade does require some extra care—after each use, it should be rinsed and \u003ca href=\"blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003edried immediately to prevent rust\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo make this knife even more special, we engraved our unique Japanese \u003cstrong\u003ekoi fish\u003c\/strong\u003e illustration on the blade. \u003c\/span\u003eThe Japanese koi fish, known for its vibrant colors and graceful movements, is a symbol of strength, perseverance, and good fortune. In Japanese tradition, koi are admired for their resilience, as they are said to swim upstream and even transform into dragons, symbolizing the ability to overcome obstacles and achieve greatness.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis design was created by the skilled tattoo artist Iva (\u003ca href=\"https:\/\/www.instagram.com\/ivatattoo\/\"\u003e@ivatattoo\u003c\/a\u003e), owner of \u003ca href=\"https:\/\/www.instagram.com\/rozatiger.tattoo\"\u003e@rozatiger.tattoo\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eShe is a passionate fan of all things related to Japan and specializes in Japanese motifs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. It can be used for cutting meat, fish, and vegetables.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eThe blade is forged from SUJ-2 steel, which offers impressive capabilities. With an above-average hardness of 64+ HRC, it stays sharp for a very long time, but at the same time is easy to resharpen.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e❗ Because SUJ-2 steel does not contain a lot of chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eBallistol or Camellia oil\u003c\/a\u003e is recommended for the care of such blades\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003e. \u003cstrong\u003eAfter use, rinse it well and dry it.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSUJ-2 CHARACTERISTICS:\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Hardness:\u003c\/strong\u003e SUJ-2 steel offers outstanding hardness (64.7 HRC), ensuring a long-lasting edge that stays sharp even with frequent use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine Particle Structure:\u003c\/strong\u003e Its fine grain structure allows for precision sharpening, resulting in an incredibly sharp, precise edge ideal for detailed cutting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Durability: \u003c\/strong\u003eSUJ-2 is highly resistant to wear, maintaining its performance and sharpness over time, even with heavy use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnhanced Edge Retention: \u003c\/strong\u003eKnown for its ability to hold an edge, SUJ-2 steel requires less frequent sharpening, making it convenient for daily kitchen tasks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eChemical structure: \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e0.95% - 1.10% carbon (C), 1.30% - 1.60% chromium (Cr), 0.25% - 0.45% manganese (Mn), 0.15% - 0.35% silicon (Si), with maximum levels of 0.025% phosphorus (P) and 0.025% sulfur (S).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cmeta charset=\"utf-8\"\u003eLAMINATION:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe blade’s core was laminated using the\u003cstrong\u003e san-mai method\u003c\/strong\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 (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e→ Read more on \u003ca href=\"blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e (50\/50) with a convex v-edge grind. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" 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 \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade has a dark finish, which is the reason this look is called \u003ca 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. \u003cmeta charset=\"utf-8\"\u003eThe engraving on the blade 九佐吉 means: Yoshida Hamono, Saga, Kyushu.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is fitted with a traditional Japanese wa handle in an octagonal shape, crafted from chocolate brown \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood and topped with a ferrule made of light-colored buffalo horn\u003c\/a\u003e. Ebony is a rare and precious wood with an exceptionally hard and dense structure, making the handle highly durable and resistant to moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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. \u003cmeta charset=\"utf-8\"\u003eThis handle provides excellent blade control when slicing. Additionally, the compact grip minimizes the possibility of slipping during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\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\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":49766673645914,"sku":"0S0116291770","price":176.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaBunkaSUJ-2Kuro-uchi190mm_7.5__KoiFish__00554-0S0116291770_2_kanji.jpg?v=1755074766"},{"product_id":"yoshida-gyuto-suj-2-kuro-uchi-210mm-koi-fish","title":"Yoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\") [Koi Fish]","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Yoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\") is\u003cstrong\u003e \u003c\/strong\u003ea\u003cstrong\u003e handmade\u003c\/strong\u003e, versatile knife designed for a wide range of cutting tasks. \u003cmeta charset=\"utf-8\"\u003ePart of the Yoshida Hamono Kuro-uchi series, this knife is crafted from durable \u003cstrong\u003eSUJ-2 steel\u003c\/strong\u003e (64.7 HRC), which offers exceptional edge retention and features a kuro-uchi finish for a rustic appearance and added durability. The high-end \u003cstrong\u003eebony handle\u003c\/strong\u003e provides a comfortable and secure grip, ensuring precise control while slicing, dicing, and chopping. \u003cmeta charset=\"utf-8\"\u003eWith its traditional Japanese rustic design and unique \u003cstrong\u003ekoi fish engraving\u003c\/strong\u003e, this knife is an ideal choice for anyone looking to purchase their first Japanese blade and makes a \u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003efantastic gift\u003c\/a\u003e for culinary enthusiasts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is handmade at the Yoshida Hamono Smithy in Saga Prefecture, located in the south of Japan. Every step of the process—\u003cstrong\u003elamination, forging, grinding, and heat treatment—is completed in-house\u003c\/strong\u003e. The extremely thin blade is crafted from SUJ-2 steel, known for its fine particle structure, which enhances cutting precision and provides exceptional sharpness and agility in use. With a hardness of 64.7 HRC, this steel ensures both edge retention and ease of sharpening. However, this high-performance blade does require some extra care—after each use, it should be rinsed and \u003ca href=\"blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003edried immediately to prevent rust\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo make this knife even more special, we engraved our unique Japanese \u003cstrong\u003ekoi fish\u003c\/strong\u003e illustration on the blade. \u003c\/span\u003eThe Japanese koi fish, known for its vibrant colors and graceful movements, is a symbol of strength, perseverance, and good fortune. In Japanese tradition, koi are admired for their resilience, as they are said to swim upstream and even transform into dragons, symbolizing the ability to overcome obstacles and achieve greatness.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis design was created by the skilled tattoo artist Iva (\u003ca href=\"https:\/\/www.instagram.com\/ivatattoo\/\"\u003e@ivatattoo\u003c\/a\u003e), owner of \u003ca href=\"https:\/\/www.instagram.com\/rozatiger.tattoo\"\u003e@rozatiger.tattoo\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eShe is a passionate fan of all things related to Japan and specializes in Japanese motifs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003ca href=\"blogs\/knife-types\/japanese-gyuto-chef-knife\"\u003egyuto\u003c\/a\u003e is the Japanese equivalent of the Western chef's knife and is considered the most versatile and useful blade shape in the modern kitchen. \u003cmeta charset=\"utf-8\"\u003eIt features a wide profile for easy food transfer and a slight curve extending from the heel to the tip, allowing for quick and efficient chopping using various cutting techniques on the cutting board. A pointed tip allows piercing and precise, delicate work. \u003cmeta charset=\"utf-8\"\u003eIt is ideal for cutting meat, fish, and vegetables, particularly excelling with larger cuts of meat and substantial quantities of vegetables, making it an excellent tool for meal prep.\u003c\/p\u003e\n\u003cp\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 210mm wooden saya does not fit properly.\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eThe blade is forged from SUJ-2 steel, which offers impressive capabilities. With an above-average hardness of 64+ HRC, it stays sharp for a very long time, but at the same time is easy to resharpen.\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e❗ Because SUJ-2 steel does not contain a lot of chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eBallistol or Camellia oil\u003c\/a\u003e is recommended for the care of such blades\u003cspan\u003e\u003cspan\u003e. \u003cstrong\u003eAfter use, rinse it well and dry it.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSUJ-2 CHARACTERISTICS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Hardness:\u003c\/strong\u003e SUJ-2 steel offers outstanding hardness (64.7 HRC), ensuring a long-lasting edge that stays sharp even with frequent use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine Particle Structure:\u003c\/strong\u003e Its fine grain structure allows for precision sharpening, resulting in an incredibly sharp, precise edge ideal for detailed cutting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Durability: \u003c\/strong\u003eSUJ-2 is highly resistant to wear, maintaining its performance and sharpness over time, even with heavy use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnhanced Edge Retention: \u003c\/strong\u003eKnown for its ability to hold an edge, SUJ-2 steel requires less frequent sharpening, making it convenient for daily kitchen tasks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChemical structure: \u003c\/strong\u003e0.95% - 1.10% carbon (C), 1.30% - 1.60% chromium (Cr), 0.25% - 0.45% manganese (Mn), 0.15% - 0.35% silicon (Si), with maximum levels of 0.025% phosphorus (P) and 0.025% sulfur (S).\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cmeta charset=\"utf-8\"\u003eLAMINATION:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003eThe blade’s core was laminated using the\u003cstrong\u003e san-mai method\u003c\/strong\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 (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e→ Read more on \u003ca href=\"blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e (50\/50) with a convex v-edge grind. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\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 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.  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade has a dark finish, which is the reason this look is called \u003ca 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. \u003cmeta charset=\"utf-8\"\u003eThe engraving on the blade 九佐吉 means: Yoshida Hamono, Saga, Kyushu.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is fitted with a traditional Japanese wa handle in an octagonal shape, crafted from \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003echocolate brown ebony wood\u003c\/a\u003e and topped with a ferrule made of light-colored buffalo horn. Ebony is a rare and precious wood with an exceptionally hard and dense structure, making the handle highly durable and resistant to moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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. \u003cmeta charset=\"utf-8\"\u003eThis handle provides excellent blade control when slicing. Additionally, the compact grip minimizes the possibility of slipping during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\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\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":49767037698394,"sku":"0S0103121769","price":184.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaGyutoSUJ-2Kuro-uchi210mm_8.3__KoiFish__00553-0S0103121769_2kanji.jpg?v=1755074969"},{"product_id":"hayabusa-petty-vg-10-tsuchime-bubinga-150mm","title":"Hayabusa Petty VG-10 Tsuchime Bubinga 150mm (5.9\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Petty VG-10 Tsuchime Bubinga 150mm (5.9\") is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003ePetty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyuto or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003eUse for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade features a clean, highly polished mirror finish (also called migaki). The surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. \u003cmeta charset=\"utf-8\"\u003eBubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSMITHY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49972795539802,"sku":"420107071584","price":125.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaPettyVG-10TsuhimeBubinga150mm_420107071584_1.jpg?v=1732183350"},{"product_id":"hayabusa-gyuto-vg-10-tsuchime-damascus-ebony-210mm","title":"Hayabusa Gyuto VG-10 Tsuchime Damascus Ebony 210mm (8.3\")","description":"\u003cp\u003eHayabusa Gyuto VG-10 Tsuchime Damascus Ebony 210mm (8.3\") is a versatile knife that is perfect for both home and professional kitchens. Made from VG-10 steel, it has a sharp, thin blade that is ideal for cutting meat, vegetables and more. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife features a beautiful combination of \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003etsuchime and damascus pattern\u003c\/a\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003ewith a durable dark ebony wood handle that provides a comfortable grip, making it both a practical and stylish addition to any kitchen.\u003c\/span\u003e A great choice for chefs and home cooks who value quality and performance.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts that could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe upper part of the blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehammered pattern, which then transform into an intricate damascus finish\u003c\/a\u003e that flows down to the cutting edge. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe blade is fitted with an octagonal Japanese (Wa) style handle made out of a \u003cstrong\u003esingle piece of luxurious dark ebony wood\u003c\/strong\u003e, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50118183747930,"sku":"420103121625","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoVG-10TsuchimeDamascusEbony210mm_420103121625_1.jpg?v=1734084637"},{"product_id":"hayabusa-santoku-vg-10-tsuchime-damascus-ebony-180mm","title":"Hayabusa Santoku VG-10 Tsuchime Damascus Ebony 180mm (7.1\")","description":"\u003cp\u003eThe Hayabusa Santoku VG-10 Tsuchime Damascus Ebony 180mm (7.1\") is a versatile knife, perfect for both home and professional kitchens. Crafted from premium VG-10 steel, it boasts a sharp, thin blade ideal for cutting meat, vegetables, and more. The knife features a stunning \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime \u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e(hammered) \u003c\/span\u003eand damascus pattern\u003c\/a\u003e, paired with a durable ebony wood handle that offers a comfortable grip. This combination of practicality and style makes it an excellent choice for chefs and home cooks who value quality and performance.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa santoku shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe name \"\u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts that could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe upper part of the blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehammered pattern, which then transform into an intricate damascus finish\u003c\/a\u003e that flows down to the cutting edge. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe blade is fitted with an octagonal Japanese (Wa) style handle made out of a \u003cstrong\u003esingle piece of luxurious dark ebony wood\u003c\/strong\u003e, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50286729265498,"sku":"420108101683","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hayabusa_Santoku_VG-10_Tsuchime_Damascus_180_mm_-_mono_ebony_handle_1.jpg?v=1739265810"},{"product_id":"kurogane-santoku-aogami-2-kuro-uchi-ebony-blond-buffalo-165mm","title":"Kurogane Santoku Aogami #2 Kuro-uchi Ebony Blond Buffalo 165mm (6.5\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eKurogane Santoku Aogami #2 Kuro-uchi 165mm (6.5\") \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eis a versatile Japanese kitchen knife ideal for peeling, trimming, garnishing, carving, chopping herbs… An excellent choice for anyone \u003cstrong\u003eentering\u003c\/strong\u003e the world of \u003cstrong\u003ecarbon steel knives\u003c\/strong\u003e, combining high performance with the authentic tradition of Japanese craftsmanship.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003ePlease Note:\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e The blade finish has a raw, unrefined texture, and since the knife is entirely handmade, small imperfections on the surface are to be expected. \u003cmeta charset=\"utf-8\"\u003eBoth the core and outer layers are made of carbon steel, which is not corrosion-resistant—so the blade will develop a natural patina over time and may rust if left wet or exposed to acidic substances. This knife is best suited for users \u003cstrong\u003efamiliar\u003c\/strong\u003e with the \u003cstrong\u003ecare and maintenance\u003c\/strong\u003e required for \u003cstrong\u003ecarbon steel knives\u003c\/strong\u003e.\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThis santoku is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a bit of length with larger pieces of meat. Did you know that the word \u003cem\u003esantoku\u003c\/em\u003e means \"knife of three virtues\" in Japanese? The word \u003cem\u003esan\u003c\/em\u003e is number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This knife is wider and thicker than most knives of this length and shape, so the recommended saya will not fit perfectly, but will still protect the blade effectively.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAogami #2 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe steel will acquire a \u003cstrong\u003epatina\u003c\/strong\u003e, 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\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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\/span\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called \u003c\/span\u003e\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\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThis knife feels and cuts like a true Japanese blade, and definitely looks the part as well - the 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. \u003cmeta charset=\"utf-8\"\u003eThe look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThis knife features a traditional octagonal Japanese handle made from ebony with a light buffalo horn ferrule. Its universal octagonal shape is suitable for both right- and left-handed users, providing an excellent grip for easy and comfortable knife handling. \u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50964510703962,"sku":"0S0108091758","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KuroganeSantokuAogami_2Kuro-uchiEbonyBlondBuffalo165mm_00605_1.jpg?v=1754561734"},{"product_id":"hikari-santoku-sld-satin-polish-170mm","title":"Hikari Santoku SLD Satin Polish 170mm (6.7\")","description":"\u003cp\u003eA sleek and compact Japanese chef’s knife for everyday prep. The \u003cstrong\u003eHikari Santoku SLD Satin Polish 170mm (6.7\")\u003c\/strong\u003e features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. The satin finish reduces friction and helps prevent food from sticking, making slicing and chopping feel effortless. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. Finished with a durable octagonal bubinga wood handle, this knife offers a secure, comfortable grip for both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003eSLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis knife features a matte, satin finish with a pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SLD core steel, seen exposed at the very edge of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt='Hikari Santoku SLD Satin Polish 170mm (6.7\")' src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/420107061779_Hikari_420108251778-TRUE_Hikari_Santoku_SLD_Satin_Polish_170_mm_mono_bubinga_handle_-1_SLD_Satin_Polish_130_mm_mono_bubinga_handle_-9.jpg?v=1754052999\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":51678941217114,"sku":"420108251778","price":160.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hikari_Santoku_SLD_Satin_Polish_170_mm__420108251778_1_2.jpg?v=1754561691"},{"product_id":"sharpedge-nikku-knife-roll-black-6-knives","title":"SharpEdge Nikku Knife Roll - Black [6 knives]","description":"\u003cp\u003eOur \u003cstrong\u003eSharpEdge Nikku Knife Roll \u003c\/strong\u003eis perfect for chefs on-the-go and home cooks who need a compact yet reliable way to carry their knives. It’s designed to care for your favorite kitchen knives and utensils by transporting them neatly and safely—an excellent choice for both professional and home chefs. Despite its compact size, this roll can comfortably hold up to \u003cstrong\u003e4 knives\u003c\/strong\u003e, including very long blades like our mighty \u003ca href=\"\/collections\/burja-prosciutto-knife\"\u003eBurja Prosciutto knife\u003c\/a\u003e at 440mm (17.3\").\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMeet Nikku – your new travel buddy with serious knife skills:\u003c\/em\u003e \u003c\/strong\u003e\u003cem\u003eNikku isn’t just a sumo-wrestling brown bear with great taste—he’s also the unofficial guardian of your knives. Whether you’re heading to a BBQ, staying in an Airbnb (you know the kind—with butter knives pretending to be chef’s tools), or prepping in a pro kitchen, Nikku’s got you covered.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBest of all, \u003cstrong\u003eNikku Bear is printed on the front of the knife roll\u003c\/strong\u003e, so you can take your bear-bodied protector with you wherever you go. This bear may look cuddly, but he takes knife care seriously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e✔ Compact \u0026amp; portable:\u003c\/strong\u003e smaller size, great for traveling, picnics, and camping\u003cbr\u003e✔\u003cstrong\u003e Efficient design:\u003c\/strong\u003e holds up to 4 knives or other utensils securely.\u003cbr\u003e✔ \u003cstrong\u003eSecure storage:\u003c\/strong\u003e Features hook-and-loop fasteners to keep your knives safely in place.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e✔\u003cstrong\u003e Durable \u0026amp; sturdy:\u003c\/strong\u003e Built to protect your blades wherever you go.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications:\u003cbr\u003eCapacity:\u003c\/strong\u003e up to 6 knives (maximum overall knife length: 440mm \/ 17.3\")\u003cbr\u003e\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(overall length and width): \u003cmeta charset=\"utf-8\"\u003e500mm x 460mm (19.7\" x 18.1\")\u003cbr\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e360\u003cmeta charset=\"utf-8\"\u003eg (12.7 oz)\u003cbr\u003e\u003cstrong\u003eColor: \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eblack\u003cbr\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e nylon\u003cbr\u003e\u003cstrong\u003eUse and care: \u003c\/strong\u003ehand wash only, do not tumble dry, do not bleach\u003c\/p\u003e\n\u003cp\u003e⚠️ \u003cstrong\u003eNote: \u003c\/strong\u003eEach knife should have a protective saya on its blade before transport. \u003cmeta charset=\"utf-8\"\u003eProtective sayas are not included in the product, but you can \u003ca href=\"\/collections\/sayas-knife-sheaths\"\u003ebuy sayas here\u003c\/a\u003e or add them to your cart when purchasing a knife in the product options.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"588\" data-end=\"597\"\u003e⚠️ Note:\u003c\/strong\u003e Knives pictured are \u003cstrong data-start=\"618\" data-end=\"634\"\u003enot included\u003c\/strong\u003e; images show how they fit in the bag.\u003c\/p\u003e","brand":"SharpEdge","offers":[{"title":"Default Title","offer_id":51731649069402,"sku":"220562001807","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SharpEdge_Knife_Roll_-_Black_6_knives__220562001807_1.jpg?v=1754561665"},{"product_id":"mujun-mt-fuji-higonokami-pocket-knife-80mm","title":"Mujun Mt. Fuji Higonokami Pocket Knife 80mm (3.1\")","description":"\u003cp\u003eA knife with a view—literally. When closed, the \u003cstrong\u003eFuji Knife\u003c\/strong\u003e transforms into a miniature landscape, with the blade forming Mt. Fuji and the brass handle depicting the iconic pine grove of Miho no Matsubara in Shizuoka. More than just a knife, it's a conversation piece, a collector’s item, and a testament to thoughtful Japanese design.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003edouble-edged blade\u003c\/strong\u003e, made from \u003cstrong\u003eShirogami #2 carbon steel\u003c\/strong\u003e and clad in soft iron, ensures excellent sharpness and long-lasting edge retention. The solid \u003cstrong\u003ebrass handle\u003c\/strong\u003e acquires a natural patina over time, adding depth and character through continued use. A \u003cstrong\u003ebuilt-in bottle opener\u003c\/strong\u003e at the end of the handle adds practical utility.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eSearching for a gift that is truly unique?\u003c\/strong\u003e The Fuji Knife is an unforgettable present for the collector, the traveler, or anyone who appreciates exceptional design. It’s a gift that says 'I see the beauty in every detail.' Perfect for birthdays, holidays, or as a symbol of your admiration for Japanese craftsmanship. Give a gift that is both beautiful to behold and a pleasure to use.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHigonokami is \u003cstrong\u003ethe most famous Japanese pocket knife\u003c\/strong\u003e. It enjoys the same kind of fame in Japan as the Swiss army knife does in Switzerland and around the globe. Compact and well-crafted, the Fuji Knife is ideal for slicing fruit, opening packaging, or gifting to those who value thoughtful design and traditional craftsmanship.\u003c\/p\u003e\n\u003cp\u003eThe shape of the Higonokami pocket knife is \u003cstrong\u003ebased on the katana\u003c\/strong\u003e, which is not a coincidence, since knife manufacturing is deeply embedded in the samurai tradition. The knife first appeared in 1896 in response to reforms in the 19th century, which banned the production of weapons, so blacksmiths began to produce knives, among others also these small pocket Higonokamis. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is forged from \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Shirogami steel\"\u003eShirogami #2\u003c\/a\u003e\u003c\/span\u003e, a traditional high-carbon Japanese steel. Due to its balanced composition, it can achieve a hardness of over 60 HRC, resulting in a long-lasting and incredibly sharp edge. This steel is not stainless and will develop a unique protective patina over time. To maintain its performance, simply \u003cstrong\u003ewipe the blade dry\u003c\/strong\u003e after use and apply oil regularly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003eThe core layer is sandwiched between two layers of softer steel This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai damascus\"\u003ewarikomi\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIt has a double \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINSIH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade has \u003c\/span\u003e\u003cem\u003e\u003ca title=\"Migaki finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ekuro-uchi finish\u003c\/a\u003e\u003c\/em\u003e\u003cspan\u003e and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe handle is made of \u003cstrong\u003ebrass with engraved decorative elements\u003c\/strong\u003e. When closed, the Fuji Knife transforms into a \u003cstrong\u003eminiature landscape\u003c\/strong\u003e: Mt. Fuji is carved into the blade, surrounded by the pine grove of Miho no Matsubara. This refined detail is full of symbolism.\u003c\/p\u003e\n\u003cp\u003eThe Higonokami is a \u003cstrong\u003efriction folder\u003c\/strong\u003e, meaning it doesn't have a locking mechanism. It uses the friction of the blade and handle to stay closed. The blade is opened by pushing down on the lever, called a \u003cstrong\u003e\u003cem\u003echikiri\u003c\/em\u003e\u003c\/strong\u003e. For safety during use, keep your thumb on the chikiri to prevent the blade from closing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe handle also features a built-in bottle opener for added utility.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Fuji Knife is \u003cstrong\u003ecreated by Mujun\u003c\/strong\u003e, a design collective based in Miki, Hyogo—one of Japan’s historic blacksmithing towns. Founded by a team of young designers, Mujun works to reintroduce traditional Japanese craftsmanship to modern audiences through thoughtful, functional objects rooted in regional heritage.\u003c\/p\u003e","brand":"Mujun","offers":[{"title":"Default Title","offer_id":51859842597210,"sku":"560129031811","price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Mujun_Mt._Fuji_Higonokami_Pocket_Knife_80_mm_3.jpg?v=1754511201"},{"product_id":"hikari-ko-santoku-sld-satin-polish-150mm","title":"Hikari Ko Santoku SLD Satin Polish 150mm (5.9\")","description":"\u003cp\u003eA sleek and compact Japanese chef’s knife for everyday prep. The \u003cstrong\u003eHikari Ko Santoku SLD Satin Polish 150mm (5.9\")\u003c\/strong\u003e features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. The satin finish reduces friction and helps prevent food from sticking, making slicing and chopping feel effortless. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. Finished with a durable octagonal bubinga wood handle, this knife offers a secure, comfortable grip for both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003eKo-Santoku is a smaller version of \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e\u003c\/span\u003e so if you guessed that “ko” means small or short, you nailed it. Ko-Santoku, 150mm long, is a love child of the Santoku and Petty knife. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003eSLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis knife features a matte, satin finish with a pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SLD core steel, seen exposed at the very edge of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":51874463449434,"sku":"420108071810","price":145.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hikari_Ko_Santoku_SLD_Satin_Polish_150mm_420108071810_1.jpg?v=1754561658"},{"product_id":"xinzuo-cai-dao-chinese-cleaver-190mm","title":"XinZuo Cai Dao Chinese Cleaver 190mm (7.5\")","description":"\u003cp dir=\"ltr\"\u003eIn the heart of every kitchen lies a tool that transcends mere functionality.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCai Dao (菜刀), the legendary Chinese cleaver\u003c\/strong\u003e, is known as the extremely versatile Chinese chef’s knife. With roots stretching back hundreds of years, it was developed as a “one knife for all”, the ultimate all-rounder for preparing vegetables and boneless protein in all manner of ways, from breaking down chicken to slicing scallions into the thinnest slices.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis weighty Cai Dao has serious momentum, \u003cstrong\u003eeasily slicing through ingredients with its own weight, while still offering excellent pinch-grip control\u003c\/strong\u003e. The 95-degree blade edge curvature makes it ideal for push-pull movements, and the extremely wide blade lets you slice, dice, mince, crush, and even scoop ingredients and easily transfer them from cutting board to pan. \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePassed from generation to generation like a treasured cast iron pan, a family’s Cai Dao is seasoned with years of patina, experience, and honor. This one doesn’t have any stories yet, but is ready to spice things up in your kitchen.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Xinzuo","offers":[{"title":"Default Title","offer_id":52071186366810,"sku":"580109291898","price":76.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/XinZuoCaiDaoChineseCleaver190mm_1_6a54b12c-c04a-4fa7-b51e-29028a4cfc8a.jpg?v=1763644733"},{"product_id":"tsunehisa-gyuto-swedish-steel-damascus-washiji-210mm","title":"Tsunehisa Gyuto Swedish Steel Damascus Washiji 210mm (8.3\")","description":"\u003cp\u003eThe \u003cstrong\u003eTsunehisa Gyuto Swedish Steel Damascus Washiji 210mm (8.3\")\u003c\/strong\u003e is a handcrafted knife that perfectly blends traditional Japanese craftsmanship with top-tier performance. \u003cmeta charset=\"utf-8\"\u003eIts versatile gyuto shape delivers effortless precision on meat, fish, and vegetables—perfect for both aspiring chefs and seasoned professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA perfect introduction to Japanese knives and a thoughtful gift for any cooking enthusiast.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is one of the most versatile and practical blade shapes in the modern kitchen. Its wide profile and generous height provide excellent knuckle clearance and make transferring food effortless. The flatter heel section is perfect for quick, efficient chopping, while the pointed tip allows for piercing and precise, delicate tasks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is forged from \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSwedish steel\u003c\/a\u003e (19c27, Sandvik), a \u003cmeta charset=\"utf-8\"\u003every popular steel among Japanese knifemakers. This high-carbon steel (\u003cstrong\u003e63 HRC\u003c\/strong\u003e) delivers a fine, long-lasting edge and good corrosion resistance, making it ideal for professional chefs and home users who demand top performance.\u003c\/p\u003e\n\u003cp\u003eDespite its high hardness, the blade is easy to re-sharpen and simple to maintain, ensuring exceptional durability and long-term use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife boasts a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003estriking blade finish\u003c\/a\u003e that combines the elegance of Damascus steel with the unique Washiji texture. \u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eWashiji finish\u003c\/strong\u003e, applied by the blacksmith with a special hammer, creates a subtle matte \u003cmeta charset=\"utf-8\"\u003etexture on the upper part of the blade. More than just decorative, this finish reduces food sticking by creating tiny air pockets, allowing the blade to glide smoothly through ingredients.\u003c\/p\u003e\n\u003cp\u003eBeneath the Washiji finish, the \u003cstrong\u003eDamascus layers\u003c\/strong\u003e reveal graceful, flowing lines of folded steel. Together, these two finishes create a blade that is not only visually captivating but also highly functional in everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis knife is fitted with a traditional \u003cstrong\u003eJapanese Wa handle\u003c\/strong\u003e, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\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":52149653340506,"sku":"410103121815","price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaGyutoSwedishsteelDamascusNashiji210mm_410103121815_1.jpg?v=1757509779"},{"product_id":"hikari-santoku-sld-kurozome-damascus-170mm","title":"Hikari Santoku SLD Kurozome Damascus 170mm (6.7\")","description":"\u003cp\u003eThe \u003cstrong\u003eHikari Santoku SLD Kurozome Damascus 170mm (6.7\")\u003c\/strong\u003e features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.\u003c\/p\u003e\n\u003cp\u003eSLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSLD Steel Composition\u003c\/strong\u003e - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder \u003cstrong\u003eSLD stainless steel\u003c\/strong\u003e, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the beautiful spiral of intertwined steel layers. Each blade is \u003cstrong\u003eetched to enhance contrast\u003c\/strong\u003e, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon \u003cstrong\u003eJapanese (Wa) style handle\u003c\/strong\u003e made out of \u003cstrong\u003ebubinga wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52365025313114,"sku":"420108251853","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HikariSantokuSLDKurozomeDamascus170mm_monobubingahandle__420108251853_1.jpg?v=1759829713"},{"product_id":"hikari-petty-sld-kurozome-damascus-130mm","title":"Hikari Petty SLD Kurozome Damascus 130mm (5.1\")","description":"\u003cp\u003eLight, nimble, and razor-sharp, the \u003cstrong\u003eHikari Petty 130mm\u003c\/strong\u003e is perfect for precision work in the kitchen. From trimming meat and slicing herbs to peeling fruit, this compact blade delivers exceptional control and agility. \u003cmeta charset=\"utf-8\"\u003eFor those seeking a more dramatic look, the \u003cstrong\u003eKurozome Damascus finish\u003c\/strong\u003e is the ultimate choice within the Hikari SLD range. “Kurozome,” meaning “black dyed,” adds a rich, dark tone to the \u003cmeta charset=\"utf-8\"\u003e51-layer Damascus cladding while perfectly contrasting with the bright, razor-sharp SLD core.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca href=\"\/collections\/petty-paring-utility-knives-small\"\u003epetty\u003c\/a\u003e knife is the Japanese equivalent of a Western utility knife — compact, agile, and ideal for precision tasks. At 130mm, it strikes the perfect balance between maneuverability and cutting length, making it ideal for peeling, trimming, or slicing small fruits, herbs, and garnishes. Its narrow profile and pointed tip allow for delicate, controlled cuts, especially when working in-hand or on tight spaces on the cutting board. A slight curve along the edge gives it just enough belly for gentle rocking, while the thin spine and fine edge help it glide effortlessly through soft and firm ingredients alike.\u003c\/p\u003e\n\u003cp\u003eA must-have companion to your larger chef’s knife, the petty excels at the kind of detail work that brings finesse to everyday prep.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eCrafted from high-performance \u003cstrong\u003eSLD steel\u003c\/strong\u003e, the thin blade holds its edge exceptionally well and glides effortlessly through ingredients. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003eSLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the spiral of intertwining layers. Etching enhances the contrast between steels, highlighting reflections and giving the blade a multidimensional look. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon Japanese (Wa) style handle made out of \u003cstrong\u003ebubinga wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52366186185050,"sku":"420107061851","price":160.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HikariPettySLDKurozomeDamascus130mm_monobubingahandle__420107061851_1.jpg?v=1759831417"},{"product_id":"hikari-ko-santoku-sld-kurozome-damascus-150mm","title":"Hikari Ko Santoku SLD Kurozome Damascus 150mm (5.9\")","description":"\u003cp\u003e\u003cspan\u003eThe \u003cstrong\u003eHikari Ko Santoku SLD Kurozome Damascus 150mm (5.9\")\u003c\/strong\u003e is a sleek Japanese knife built for precision and everyday use. Its ultra-thin, razor-sharp SLD steel blade glides effortlessly through vegetables, herbs, and meats, while the wide, compact profile ensures controlled cuts—even on smaller boards. The unique 51-layer Damascus pattern, enhanced with delicate etching, creates a stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eKo-Santoku\u003c\/strong\u003e is a smaller version of \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e\u003c\/span\u003e so if you guessed that “ko” means small or short, you nailed it. Ko-Santoku, 150mm long, is a love child of the Santoku and Petty knife. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003eSLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the beautiful spiral of intertwined steel layers. Each blade is \u003cstrong\u003eetched to enhance contrast\u003c\/strong\u003e, highlighting the reflections and interplay of light across the different steel surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor those seeking a more dramatic look, the \u003cstrong\u003eKurozome Damascus finish\u003c\/strong\u003e is the ultimate choice within the Hikari SLD range. “Kurozome,” meaning “black dyed,” adds a rich, dark tone to the Damascus cladding while perfectly contrasting with the bright, razor-sharp SLD core.\u003c\/p\u003e\n\u003cp\u003eThe result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52366626062682,"sku":"420108061852","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HikariKoSantokuSLDKurozomeDamascus150mm_monobubingahandle__420108061852_1.jpg?v=1759835886"},{"product_id":"tsunehisa-santoku-swedish-steel-damascus-washiji-165mm","title":"Tsunehisa Santoku Swedish Steel Damascus Washiji 165mm (6.5\")","description":"\u003cp\u003eThe \u003cstrong\u003eTsunehisa Santoku Swedish Steel Damascus Washiji 165mm (6.5\")\u003c\/strong\u003e is a handcrafted knife that perfectly blends traditional Japanese craftsmanship with top-tier performance. \u003cmeta charset=\"utf-8\"\u003eIts versatile santoku shape delivers effortless precision on meat, fish, and vegetables—perfect for both aspiring chefs and seasoned professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA perfect introduction to Japanese knives and a thoughtful gift for any cooking enthusiast.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is forged from \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSwedish steel\u003c\/a\u003e (19c27, Sandvik), a \u003cmeta charset=\"utf-8\"\u003every popular steel among Japanese knifemakers. This high-carbon steel (\u003cstrong\u003e63 HRC\u003c\/strong\u003e) delivers a fine, long-lasting edge and good corrosion resistance, making it ideal for professional chefs and home users who demand top performance.\u003c\/p\u003e\n\u003cp\u003eDespite its high hardness, the blade is easy to re-sharpen and simple to maintain, ensuring exceptional durability and long-term use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife boasts a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003estriking blade finish\u003c\/a\u003e that combines the elegance of Damascus steel with the unique Washiji texture. \u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eWashiji finish\u003c\/strong\u003e, applied by the blacksmith with a special hammer, creates a subtle matte \u003cmeta charset=\"utf-8\"\u003etexture on the upper part of the blade. More than just decorative, this finish reduces food sticking by creating tiny air pockets, allowing the blade to glide smoothly through ingredients.\u003c\/p\u003e\n\u003cp\u003eBeneath the Washiji finish, the \u003cstrong\u003eDamascus layers\u003c\/strong\u003e reveal graceful, flowing lines of folded steel. Together, these two finishes create a blade that is not only visually captivating but also highly functional in everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis knife is fitted with a traditional \u003cstrong\u003eJapanese Wa handle\u003c\/strong\u003e, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\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":52419866427738,"sku":"410108091845","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tsunehisa_Santoku_Swedish_Steel_Damascus_Washiji_165_mm_410108091845_1.jpg?v=1760348402"},{"product_id":"hikari-nakiri-sld-kurozome-damascus-160mm","title":"Hikari Nakiri SLD Kurozome Damascus 160mm (6.3\")","description":"\u003cp\u003eThe \u003cstrong\u003eHikari Nakiri SLD Kurozome Damascus 160mm (6.3\") \u003c\/strong\u003efeatures a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eThe Hikari \u003ca href=\"\/collections\/nakiri-knives\"\u003eNakiri\u003c\/a\u003e features a unique blade geometry: shorter at the heel and gradually widening toward a slightly angled tip. This design keeps a straight edge while adding precision for slicing garlic, herbs, or small vegetables. It combines the speed of a classic nakiri with the detailed control of a bunka. The result is a highly versatile knife that delivers the perfect blend of speed, fluidity, and precision.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.\u003c\/p\u003e\n\u003cp\u003eSLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSLD Steel Composition\u003c\/strong\u003e - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder \u003cstrong\u003eSLD stainless steel\u003c\/strong\u003e, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the beautiful spiral of intertwined steel layers. Each blade is \u003cstrong\u003eetched to enhance contrast\u003c\/strong\u003e, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon \u003cstrong\u003eJapanese (Wa) style handle\u003c\/strong\u003e made out of \u003cstrong\u003ebubinga wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52501930344794,"sku":"420106081861","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HikariNakiriSLDKurozomeDamascus160mm_monobubingahandle__420106081861_1.jpg?v=1761116575"},{"product_id":"hikari-gyuto-sld-kurozome-damascus-195mm","title":"Hikari Gyuto SLD Kurozome Damascus 195mm (7.7\")","description":"\u003cp\u003eThe \u003cstrong\u003eHikari Gyuto SLD Kurozome Damascus 195mm (7.7\")\u003c\/strong\u003e features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.\u003c\/p\u003e\n\u003cp\u003eSLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSLD Steel Composition\u003c\/strong\u003e - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder \u003cstrong\u003eSLD stainless steel\u003c\/strong\u003e, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the beautiful spiral of intertwined steel layers. Each blade is \u003cstrong\u003eetched to enhance contrast\u003c\/strong\u003e, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon \u003cstrong\u003eJapanese (Wa) style handle\u003c\/strong\u003e made out of \u003cstrong\u003ebubinga wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52501941223770,"sku":"420103331862","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HikariGyutoSLDKurozomeDamascus195mm_monobubingahandle__420103331862_1.jpg?v=1761117254"},{"product_id":"tsunehisa-santoku-as-migaki-165mm","title":"Tsunehisa Santoku AS Migaki 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Santoku AS Migaki 165mm \u003c\/strong\u003eis a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Don’t let its simple looks fool you, though, as its core is forged out of Aogami Super steel – the most advanced carbon steel on the market, coveted for its very fine sharpness and edge retention.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami Super\u003c\/a\u003e is the crème de la crème when it comes to high-carbon Japanese steels. If you’re looking for the finest sharpness, this is the steel you should be looking at. It is also very easy to sharpen, and the blades can be forged very thin. It has great wear resistance due to high amounts of tungsten and chromium, the latter also adding to its corrosion resistance.\u003c\/p\u003e\n\u003cp\u003eThis doesn’t mean that Aogami Super blades will resist corrosion as well as stainless steels, as they will develop a patina, while leaving them exposed to water or other food acids could even result in rusting (so don’t forget to wipe them dry after use!). If you’re willing to just put this extra attention to the knife’s maintenance, though, you will be rewarded with a fine sharpness like no other.\u003c\/p\u003e\n\u003cp\u003eAogami Super is made up of carbon (C) 1.50%, tungsten (W) 2.50%, vanadium (V) 0.50%, chromium (Cr) 0.50%, manganese (Mn) 0.30%, silicon (Si) 0.20%.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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 \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eAogami Super steel\u003c\/a\u003e, between two layers of softer steels. This improves the blade’s flexibility and toughness. The trace of this lamination process is the curvy line right above the cutting edge, which is the border between the blade’s core (hagane) and the outer, protective layer (jigane).\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel\u003c\/a\u003e (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade was treated to a high polish, also called a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003emigaki\u003c\/em\u003e finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTraditional \u003cstrong\u003eoval Japanese (Wa) style handle\u003c\/strong\u003e made out of \u003cstrong\u003erosewood\u003c\/strong\u003e with a black pakka ferrule.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":52560420045146,"sku":"410108091848","price":260.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaSantokuAogamiSuperMigaki165mm_410108091848_1.jpg?v=1761640771"},{"product_id":"hokiyama-bunka-aus-10-damascus-170mm","title":"Hokiyama Bunka AUS-10 Damascus 170mm (6.7\")","description":"\u003cp\u003e\u003cstrong\u003eHokiyama Bunka AUS-10 Damascus 170mm \u003c\/strong\u003eis a small, handy bunka blade with a stunning damascus and tsuchime blade finish. The bunka shape works great for preparing vegetables, meat, and fish, and this smaller version is great for people who find larger knives too unwieldy, as it offers great control for either short or long cuts. The thin \u003cstrong\u003epointy reverse tanto tip\u003c\/strong\u003e allows for extra precise cuts and carvings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE SHAPE:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can learn everything you need to know about the Japanese bunka knife in our \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003earticle\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eThe heart of this bunka is made of Aichi's \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAUS-10\u003c\/a\u003e stainless steel, which was hardened to around \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade consists of multiple 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\u003c\/span\u003e\u003cspan\u003e construction.\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThis technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a\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\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThe upper part of the blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehammered pattern\u003c\/a\u003e, which then transform into an intricate \u003cstrong\u003edamascus finish\u003c\/strong\u003e that flows down to the cutting edge. \u003c\/span\u003e\u003cspan\u003eThe blade was treated with hammer blows, resulting in a textured \u003cstrong\u003e\u003ci\u003etsuchime \u003c\/i\u003elook\u003c\/strong\u003e, which gives it a beautiful finish and also prevents food from sticking to the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJapanese (Wa) style \u003cstrong\u003erosewood handle\u003c\/strong\u003e\u003c\/span\u003e will fit well in your hands for both the hammer and pinch grip. It has a black \u003cstrong\u003epakka wood ferrule\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/hokiyama\"\u003eHokiyama Hamono\u003c\/a\u003e is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":52561263395162,"sku":"390116251889","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaBunkaAUS-10Damascus170mm_Rosewoodhandle__390116251889_1.jpg?v=1762763717"},{"product_id":"hikari-gyuto-sld-kurozome-damascus-210mm","title":"Hikari Gyuto SLD Kurozome Damascus 210mm (8.3\")","description":"\u003cp\u003eThe \u003cstrong\u003eHikari Gyuto SLD Kurozome Damascus 210mm (8.3\")\u003c\/strong\u003e features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003ca title=\"Gyuto\" href=\"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.\u003c\/p\u003e\n\u003cp\u003eSLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSLD Steel Composition\u003c\/strong\u003e - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder \u003cstrong\u003eSLD stainless steel\u003c\/strong\u003e, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the beautiful spiral of intertwined steel layers. Each blade is \u003cstrong\u003eetched to enhance contrast\u003c\/strong\u003e, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon \u003cstrong\u003eJapanese (Wa) style handle\u003c\/strong\u003e made out of \u003cstrong\u003ebubinga wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52856588501338,"sku":"420103121899","price":270.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hikari_Gyuto_SLD_Kurozome_Damascus_210_mm_mono_bubinga_handle__420103121899_1.jpg?v=1764167785"},{"product_id":"tsunehisa-kiritsuke-shirogami-2-cherry-210mm","title":"Tsunehisa Kiritsuke Shirogami #2 Cherry 210mm (8.3\")","description":"\u003cp\u003eTsunehisa Kiritsuke Shirogami #2 Cherry 210mm (8.3\") is a traditional Japanese knife designed for all-around use. The knife may look simple, but its power lies at the heart of the blade. The blacksmith has playfully added the hammer marks and a subtle kasumi line. The San-mai (three-ply) lamination gives this kiritsuke the best of both worlds - the core is made of traditional Japanese Shirogami #2 steel, which offers unrelenting sharpness, effortless sharpening, and superior ease of use, while the two outer layers are made of softer stainless steel that protects the knife from corrosion. In short, unbeatable sharpness and easy maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eKiritsuke blade shape is characterized by a long, flat blade with very little belly curve and a \u003cmeta charset=\"utf-8\"\u003epointed, diamond shaped tip, also known as a “K-tip” (K for kiritsuke). The tip enables precise and effortless work and can be used for all sorts of tasks in the kitchen: slicing sashimi, cutting ribeye, chopping veggies, mincing garlic... Due to its straight edge, it has a limited rocking motion on the kitchen board. A great alternative to the gyuto knife!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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 title=\"Patina\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eIt is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.\u003c\/p\u003e\n\u003cp\u003eThe steel will gradually acquire a\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with stainless steel\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53074784846170,"sku":"410121121926","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tsunehisa_Kiritsuke_Shirogami_2_Cherry_210_mm__410121121926_1.jpg?v=1770369103"},{"product_id":"tsunehisa-sujihiki-shirogami-2-cherry-240mm","title":"Tsunehisa Sujihiki Shirogami #2 Cherry 240mm (9.5\")","description":"\u003cp\u003eTsunehisa Sujihiki Shirogami #2 Cherry 240mm (9.5\") is designed to cut thin slices of meat. Its long and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish and also for filleting and skinning fish.\u003c\/p\u003e\n\u003cp\u003eThe knife may look simple, but its power lies at the heart of the blade. The blacksmith has playfully added the hammer marks and a subtle kasumi line. The San-mai (three-ply) lamination gives this kiritsuke the best of both worlds - the core is made of traditional Japanese Shirogami #2 steel, which offers unrelenting sharpness, effortless sharpening, and superior ease of use, while the two outer layers are made of softer stainless steel that protects the knife from corrosion. In short, unbeatable sharpness and easy maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\"\u003e\u003cspan\u003eSujihiki\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eIt is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.\u003c\/p\u003e\n\u003cp\u003eThe steel will gradually acquire a\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\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 href=\"\/collections\/knife-maintenance-oils\" title=\"Oil\"\u003eknife care oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with stainless steel\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe\u003cspan\u003e \u003c\/span\u003e\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe blade has been treated with hammer blows, resulting in a textured\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finsih\"\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\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca href=\"\/collections\/tsunehisa\" title=\"Tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53075282231642,"sku":"410110161927","price":215.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tsunehisa_Sujihiki_Shirogami_2_Cherry_240_mm__410110161927_1.jpg?v=1770369054"},{"product_id":"hatsukokoro-ginrei-santoku-ginsanko-nashiji-ebony-170mm","title":"Hatsukokoro Ginrei Santoku Ginsanko Nashiji Ebony 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eHatsukokoro Ginrei Santoku Ginsanko Nashiji Ebony 170mm\u003c\/strong\u003e is a versatile Japanese kitchen knife designed for preparing meat, fish, and vegetables. The main advantage of this steel is its excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring a knife that remains sharp over time. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eGinrei series\u003c\/strong\u003e proves that great Japanese knives don’t have to be complicated. At the core lies ginsanko stainless steel (63 HRC) in san-mai construction — known for its carbon-like sharpness, excellent rust resistance, and easy sharpening. The blade features a traditional nashiji finish, whose subtle pear-skin texture was historically introduced by blacksmiths to visually connect classic carbon steels with newer stainless steels like ginsanko.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eA \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003epear‑skin (nashiji) texture\u003c\/a\u003e on the stainless cladding contrasts beautifully with the polished ginsanko core, separated by a soft kasumi line that highlights the blade’s layered construction. The etched kanji on the right side adds an extra touch of character. The textured surface also hides small scratches that appear with regular use, keeping the knife looking great over time.\u003c\/p\u003e\n\u003cp\u003eThe choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife features an \u003cstrong\u003eoctagon Japanese\u003c\/strong\u003e (Wa) style handle made out of \u003cstrong\u003eebony wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":53434039632218,"sku":"420118251920","price":136.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hatsukokoro_Santoku_Ginsanko_Nashiji_170_mm_Mono_ebony_handle__420118251920_1.jpg?v=1770367732"},{"product_id":"tsunehisa-santoku-ginsanko-nawame-damascus-170mm","title":"Tsunehisa Santoku Ginsanko Nawame Damascus 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eThe \u003cstrong\u003eTsunehisa Santoku Ginsanko Nawame Damascus 170 mm\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e is a versatile Japanese kitchen knife suitable for a wide range of cutting techniques—from chopping vegetables to longer slicing motions used for preparing meat and raw fish. Effortless to maintain, holds a razor-sharp edge, and hones beautifully on whetstones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e, meaning “three virtues,” excels at slicing meat, fish, and vegetables with ease. Its thin, slightly curved blade allows for precise rocking cuts and delicate work. Balanced and lightweight, it offers comfort and control—ideal for both home cooks and professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hard Ginsanko steel core is clad in softer stainless steel using the traditional \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e technique. This method enhances durability and protects the core from external stresses and chipping.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade combines a refined \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s2\"\u003eThe term \u003c\/span\u003e\u003cspan class=\"s3\"\u003enawame\u003c\/span\u003e\u003cspan class=\"s2\"\u003e (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003enawame pattern\u003c\/em\u003e is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife features an octagon Japanese (Wa) style handle made out of ebony wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53434192462170,"sku":"410108251923","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tsunehisa_Santoku_Ginsanko_Nawame_Damascus_170_mm_410108251923_1.jpg?v=1770367586"},{"product_id":"tsunehisa-bunka-swedish-steel-damascus-washiji-170mm","title":"Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7\")","description":"\u003cp\u003eThe \u003cstrong\u003eTsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7\")\u003c\/strong\u003e is a handcrafted knife that perfectly blends traditional Japanese craftsmanship with top-tier performance. \u003cmeta charset=\"utf-8\"\u003eIts versatile shape delivers effortless precision on meat, fish, and vegetables—perfect for both aspiring chefs and seasoned professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA perfect introduction to Japanese knives and a thoughtful gift for any cooking enthusiast.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can learn everything you need to know about the Japanese bunka knife in our \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003earticle\u003c\/a\u003e.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is forged from \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSwedish steel\u003c\/a\u003e (19c27, Sandvik), a \u003cmeta charset=\"utf-8\"\u003every popular steel among Japanese knifemakers. This high-carbon steel (63 HRC) delivers a fine, long-lasting edge and good corrosion resistance, making it ideal for professional chefs and home users who demand top performance.\u003c\/p\u003e\n\u003cp\u003eDespite its high hardness, the blade is easy to re-sharpen and simple to maintain, ensuring exceptional durability and long-term use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife boasts a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003estriking blade finish\u003c\/a\u003e that combines the elegance of Damascus steel with the unique Washiji texture. \u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eWashiji finish\u003c\/strong\u003e, applied by the blacksmith with a special hammer, creates a subtle matte \u003cmeta charset=\"utf-8\"\u003etexture on the upper part of the blade. More than just decorative, this finish reduces food sticking by creating tiny air pockets, allowing the blade to glide smoothly through ingredients.\u003c\/p\u003e\n\u003cp\u003eBeneath the Washiji finish, the \u003cstrong\u003eDamascus layers\u003c\/strong\u003e reveal graceful, flowing lines of folded steel. Together, these two finishes create a blade that is not only visually captivating but also highly functional in everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis knife is fitted with a traditional \u003cstrong\u003eJapanese Wa handle\u003c\/strong\u003e, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8, Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaBunkaSwedishSteelDamascusWashiji170mm_410116251952-4.jpg?v=1769429247\" alt='Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7\")'\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53434701939034,"sku":"410116251952","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tsunehisa_Bunka_Swedish_Steel_Damascus_Washiji_170_mm_410116251952_1.jpg?v=1770367489"},{"product_id":"tomita-hamono-nisaku-pankiri-210mm","title":"Tomita Hamono Nisaku Pankiri 210mm (8.3\")","description":"\u003cp\u003eMake every slice perfect: the \u003cstrong\u003eTomita Hamono Nisaku Pankiri\u003c\/strong\u003e delivers smooth, clean cuts without crushing or crumbling your bread.\u003cspan class=\"s2\"\u003e Its long, thin 420J2 stainless steel blade delivers smooth, precise slicing, while widely spaced teeth ensure perfect results with every loaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eLightweight and ergonomically designed, the offset handle provides a comfortable grip for all hand sizes. The flexible blade naturally follows the shape of the loaf, making it easy to achieve uniform slices with a little practice on larger loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade by the family-owned Tomita Nisaku forge in Niigata, Japan, each knife embodies centuries of Japanese craftsmanship—combining durability, elegance, and functionality in every detail.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cimg alt='Tomita Hamono Nisaku Pankiri 210mm (8.3\")' src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NisakuPankiri210mm_590115121931-2.jpg?v=1769430389\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Tomita Nisaku","offers":[{"title":"Default Title","offer_id":53434769211738,"sku":"590115121931","price":65.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Nisaku_Pankiri_210_mm_590115121931_1.jpg?v=1770367398"},{"product_id":"hatsukokoro-ginrei-bunka-ginsanko-nashiji-ebony-170mm","title":"Hatsukokoro Ginrei Bunka Ginsanko Nashiji Ebony 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eHatsukokoro Ginrei Bunka Ginsanko Nashiji Ebony 170mm\u003c\/strong\u003e is a versatile Japanese kitchen knife designed for preparing meat, fish, and vegetables. The main advantage of this steel is its excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring a knife that remains sharp over time.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eGinrei series\u003c\/strong\u003e proves that great Japanese knives don’t have to be complicated. At the core lies ginsanko stainless steel (63 HRC) in san-mai construction — known for its carbon-like sharpness, excellent rust resistance, and easy sharpening. The blade features a traditional nashiji finish, whose subtle pear-skin texture was historically introduced by blacksmiths to visually connect classic carbon steels with newer stainless steels like ginsanko.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe shape of the blade is called \u003ca title=\"The shape of the blade is called Bunka\" href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\"\u003eBunka\u003c\/a\u003e which means \u003c\/span\u003e\u003cem\u003eculture\u003c\/em\u003e\u003cspan\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan\u003e suitable for cutting vegetables, meat, and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWith its typical functionality,\u003cspan\u003e the design of a \u003c\/span\u003e\u003cstrong\u003eBunka \u003c\/strong\u003eblade\u003cspan\u003e \u003c\/span\u003eis intended for versatile use in Western cuisine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt has a flexible profile that is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewide enough at the handle\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea gently designed belly of the blade suitable for making either\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elong or short cuts\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eflat back side\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof the blade,\u003c\/li\u003e\n\u003cli\u003eand a thin pointy \u003cstrong\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe angle of the spine rapidly changes to meet the tip, which is referred to as a »\u003c\/span\u003e\u003cstrong\u003eK-Tip\u003c\/strong\u003e\u003cspan\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eA \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003epear‑skin (nashiji) texture\u003c\/a\u003e on the stainless cladding contrasts beautifully with the polished ginsanko core, separated by a soft kasumi line that highlights the blade’s layered construction. The etched kanji on the right side adds an extra touch of character. The textured surface also hides small scratches that appear with regular use, keeping the knife looking great over time.\u003c\/p\u003e\n\u003cp\u003eThe choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife features an \u003cstrong\u003eoctagon Japanese\u003c\/strong\u003e (Wa) style handle made out of \u003cstrong\u003eebony wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":53457858462042,"sku":"410116251944","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hatsukokoro_Ginrei_Bunka_Ginsanko_Nashiji_170_mm_Mono_ebony__410116251944_1.jpg?v=1770367314"},{"product_id":"hatsukokoro-ginrei-gyuto-ginsanko-nashiji-ebony-210mm","title":"Hatsukokoro Ginrei Gyuto Ginsanko Nashiji Ebony 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eHatsukokoro Ginrei Gyuto Ginsanko Nashiji Ebony 210mm\u003c\/strong\u003e is a versatile Japanese kitchen knife designed for preparing meat, fish, and vegetables. The main advantage of this steel is its excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring a knife that remains sharp over time. This Gyuto is the perfect choice for those seeking a reliable and low-maintenance kitchen knife with a distinctive cutting edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eGinrei series\u003c\/strong\u003e proves that great Japanese knives don’t have to be complicated. At the core lies ginsanko stainless steel (63 HRC) in san-mai construction — known for its carbon-like sharpness, excellent rust resistance, and easy sharpening. The blade features a traditional nashiji finish, whose subtle pear-skin texture was historically introduced by blacksmiths to visually connect classic carbon steels with newer stainless steels like ginsanko.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eA \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003epear‑skin (nashiji) texture\u003c\/a\u003e on the stainless cladding contrasts beautifully with the polished ginsanko core, separated by a soft kasumi line that highlights the blade’s layered construction. The etched kanji on the right side adds an extra touch of character. The textured surface also hides small scratches that appear with regular use, keeping the knife looking great over time.\u003c\/p\u003e\n\u003cp\u003eThe choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife features an \u003cstrong\u003eoctagon Japanese\u003c\/strong\u003e (Wa) style handle made out of \u003cstrong\u003eebony wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":53457867637082,"sku":"420103121945","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hatsukokoro_Ginrei_Gyuto_Ginsanko_Nashiji_210_mm_Mono_ebony__420103121945_1.jpg?v=1770367204"},{"product_id":"yoshida-nakiri-takefu-suj-2-kuro-uchi-165mm-koi-fish","title":"Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5\") [Koi Fish]","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eYoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm\u003c\/strong\u003e is a a classic Japanese vegetable knife with a straight, tall profile that’s made for fast, precise chopping. \u003cmeta charset=\"utf-8\"\u003ePart of the Yoshida Hamono Kuro-uchi series, this knife is crafted from durable \u003cstrong\u003eSUJ-2 steel\u003c\/strong\u003e (64.7 HRC), which offers exceptional edge retention and features a kuro-uchi finish for a rustic appearance and added durability. The \u003cmeta charset=\"utf-8\"\u003ehigh-end \u003cstrong\u003eebony handle\u003c\/strong\u003e provides a comfortable and secure grip, ensuring precise control while slicing, dicing, and chopping. \u003cmeta charset=\"utf-8\"\u003eWith its traditional Japanese rustic design and unique \u003cstrong\u003ekoi fish engraving\u003c\/strong\u003e, this knife is an ideal choice for anyone looking to purchase their first Japanese blade and makes a \u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003efantastic gift\u003c\/a\u003e for culinary enthusiasts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is handmade at the Yoshida Hamono Smithy in Saga Prefecture, located in the south of Japan. Every step of the process—\u003cstrong\u003elamination, forging, grinding, and heat treatment—is completed in-house\u003c\/strong\u003e. The extremely thin blade is crafted from SUJ-2 carbon steel, known for its fine particle structure, which enhances cutting precision and provides exceptional sharpness and agility in use. With a hardness of 64.7 HRC, this steel ensures both edge retention and ease of sharpening. However, this high-performance blade does require some extra care—after each use, it should be rinsed and \u003ca href=\"blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003edried immediately to prevent rust\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo make this knife even more special, we engraved our unique Japanese \u003cstrong\u003ekoi fish\u003c\/strong\u003e illustration on the blade. \u003c\/span\u003eThe Japanese koi fish, known for its vibrant colors and graceful movements, is a symbol of strength, perseverance, and good fortune. In Japanese tradition, koi are admired for their resilience, as they are said to swim upstream and even transform into dragons, symbolizing the ability to overcome obstacles and achieve greatness.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis design was created by the skilled tattoo artist Iva (\u003ca href=\"https:\/\/www.instagram.com\/ivatattoo\/\"\u003e@ivatattoo\u003c\/a\u003e), owner of \u003ca href=\"https:\/\/www.instagram.com\/rozatiger.tattoo\"\u003e@rozatiger.tattoo\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eShe is a passionate fan of all things related to Japan and specializes in Japanese motifs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003ca href=\"\/collections\/nakiri-knives\"\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. \u003cmeta charset=\"utf-8\"\u003eTakefu blade is 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\u003col\u003e\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eThe blade is forged from SUJ-2 steel, which offers impressive capabilities. With an above-average hardness of 64+ HRC, it stays sharp for a very long time, but at the same time is easy to resharpen.\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e❗ Because SUJ-2 steel does not contain a lot of chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eBallistol or Camellia oil\u003c\/a\u003e is recommended for the care of such blades\u003cspan\u003e\u003cspan\u003e. \u003cstrong\u003eAfter use, rinse it well and dry it.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSUJ-2 CHARACTERISTICS:\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Hardness:\u003c\/strong\u003e SUJ-2 steel offers outstanding hardness (64.7 HRC), ensuring a long-lasting edge that stays sharp even with frequent use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine Particle Structure:\u003c\/strong\u003e Its fine grain structure allows for precision sharpening, resulting in an incredibly sharp, precise edge ideal for detailed cutting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Durability: \u003c\/strong\u003eSUJ-2 is highly resistant to wear, maintaining its performance and sharpness over time, even with heavy use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnhanced Edge Retention: \u003c\/strong\u003eKnown for its ability to hold an edge, SUJ-2 steel requires less frequent sharpening, making it convenient for daily kitchen tasks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eChemical structure: \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e0.95% - 1.10% carbon (C), 1.30% - 1.60% chromium (Cr), 0.25% - 0.45% manganese (Mn), 0.15% - 0.35% silicon (Si), with maximum levels of 0.025% phosphorus (P) and 0.025% sulfur (S).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cmeta charset=\"utf-8\"\u003eLAMINATION:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003eThe blade’s core was laminated using the\u003cstrong\u003e san-mai method\u003c\/strong\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 (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e→ Read more on \u003ca href=\"blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e (50\/50) with a convex v-edge grind. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\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\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade has a dark finish, which is the reason this look is called \u003ca 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. \u003cmeta charset=\"utf-8\"\u003eThe engraving on the blade 九佐吉 means: Yoshida Hamono, Saga, Kyushu.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is fitted with a traditional Japanese wa handle in an octagonal shape, crafted from chocolate brown \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood and topped with a ferrule made of light-colored buffalo horn\u003c\/a\u003e. Ebony is a rare and precious wood with an exceptionally hard and dense structure, making the handle highly durable and resistant to moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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. \u003cmeta charset=\"utf-8\"\u003eThis handle provides excellent blade control when slicing. Additionally, the compact grip minimizes the possibility of slipping during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\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":53500848898394,"sku":"0S0106091954","price":144.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaNakiriTakefuSUJ-2Kuro-uchi165mm_KoiFish__0S0106091954_2.jpg?v=1770276701"},{"product_id":"hokiyama-gyuto-ginsanko-nawame-damascus-210mm-kaotan-rosewood","title":"Hokiyama Gyuto Ginsanko Nawame Damascus 210mm (8.3\") [Kaotan\/Rosewood]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eThe \u003cstrong\u003eHokiyama Gyuto Ginsanko Nawame Damascus 210mm (8.3\")\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e is a versatile Japanese kitchen knife suitable for a wide range of cutting techniques—from chopping vegetables to longer slicing motions used for preparing meat and raw fish. Effortless to maintain, holds a razor-sharp edge, and hones beautifully on whetstones. Whether you’re new to Japanese knives or a seasoned cook, this Gyuto delivers precision, balance, and effortless control. It also makes a memorable gift for anyone who values craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e! The knife handle is made from dark red sandalwood (camwood), a dense and highly textured wood with natural color variation. Each piece is unique—shades range from deep red to vivid red—meaning every knife is a one-of-a-kind, individual piece. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 215mm (heel to point).\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hard Ginsanko steel core is clad in softer stainless steel using the traditional \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e technique. This method enhances durability and protects the core from external stresses and chipping.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade combines a refined \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s2\"\u003eThe term \u003c\/span\u003e\u003cspan class=\"s3\"\u003enawame\u003c\/span\u003e\u003cspan class=\"s2\"\u003e (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003enawame pattern\u003c\/em\u003e is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe kaotan handle is made from dark red sandalwood (camwood), a dense hardwood with a natural red tone and even structure. Traditionally used for tools and handles, it is valued for its durability, stability, and comfortable feel in hand. The ferrule is made from rosewood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDue to the pronounced texture and rich color variation of the wood, \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eeach handle is unique and may differ slightly from the product image\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e. This natural diversity is what gives each knife its distinctive, individual character.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hokiyama_Ginsanko_Nawame_Damascus_-_Kaotan-Rosewood__0S0107401967_0S0108091966_0S0103121968-1.jpg?v=1771840146\" alt=\"Hokiyama Ginsanko Nawame Damascus [Kaotan\/Rosewood]\" style=\"float: none;\"\u003e\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":53636141973850,"sku":"0S0103121968","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hokiyama_Gyuto_Ginsanko_Nawame_Damascus_210_mm_-_Kaotan_Rosewood__0S0103121968_1.jpg?v=1774947416"},{"product_id":"hatsukokoro-mercury-bunka-kurozome-damascus-180mm-mono-olivewood","title":"Hatsukokoro Mercury Bunka Kurozome Damascus 180mm (7.1\") [Mono Olivewood]","description":"\u003cp\u003ePerfectly suited for professional kitchens, this \u003cstrong\u003eHatsukokoro\u003c\/strong\u003e \u003cstrong\u003eBunka\u003c\/strong\u003e is super lightweight and exceptionally well-balanced at the handle, offering effortless control even during long prep sessions. The laser-thin blade, forged from ultra-hard SG2 powder steel, delivers precise cuts with exceptional out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife combines precision, balance, and functionality: laser-thin, excellent food release, ergonomic, and perfectly engineered geometry—truly 10\/10 in feel and performance.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003ebunka\u003c\/a\u003e is a compact Japanese knife, perfect for small kitchens and limited counter space without sacrificing performance. It features a distinctive angled tip, ideal for precise piercing and controlled cutting tasks: slicing, dicing, and mincing a variety of ingredients, including meat, fish, and vegetables, making it a highly functional tool for professional and home kitchens alike.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is laser thin at the edge with a fair amount of belly toward the tip, making rocking motions smooth, while the flat spot near the heel is ideal for chopping. The tip excels at front-end drawing cuts, though a slightly higher handle lift is needed for maximum control. With a height of almost 50 mm, it offers ample knuckle clearance for safe, comfortable slicing.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*The blade measures 175mm (from heel to tip), although the manufacturer’s specifications list it as 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe hard SG2 core is sandwiched between 15 layers of softer stainless steel on each side of the blade. This \u003cmeta charset=\"utf-8\"\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e construction protects the delicate core from impacts and everyday use while keeping the blade strong, durable, and resistant to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eA \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003econvex\u003c\/a\u003e (hamaguri) grind features an outward-curving, clam-shaped edge inspired by traditional katana blades. It improves sharpness, food release, and edge strength by keeping more steel behind the edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eblack-etched kurozome Damascus finish\u003c\/a\u003e, which is slightly raised—\u003cmeta charset=\"utf-8\"\u003eallowing you to glide through different ingredients without drag or resistance. The spine and corners are carefully polished, with a flawlessly finished choil and polished edges for a refined, ergonomic feel. The rounded choil and spine prevent hand fatigue, even during extended use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe knife features a Japanese (Wa) \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eoctagon\u003c\/a\u003e\u003c\/span\u003e handle crafted from a single piece of olive wood—an unusual choice for Japanese knives. Its slightly lighter density shifts the balance point subtly toward the handle, so with a pinch grip it feels slightly handle-heavy, but overall remains neutral and well-balanced. The handle is expertly finished with a tight seal and flawless fit. The warm tone of the olive wood beautifully complements the dark, etched Damascus blade.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Ryuhyo_Kurozome_Damascus_Mono_Olivewood_---2.jpg?v=1771945438\"\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":53645963526490,"sku":"420116101957","price":270.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Mercury_Bunka_Kurozome_Damascus_180_mm_Mono_Olivewood__420116101957_1.jpg?v=1774947254"},{"product_id":"hatsukokoro-mercury-kiri-gyuto-kurozome-damascus-210mm-mono-olivewood","title":"Hatsukokoro Mercury Kiri-Gyuto Kurozome Damascus 210mm (8.3\") [Mono Olivewood]","description":"\u003cp\u003ePerfectly designed for professional kitchens, the \u003cstrong\u003eHatsukokoro Kiri-Gyuto\u003c\/strong\u003e is ultra-lightweight and exceptionally well-balanced, offering control even during long prep sessions. Its laser-thin blade, forged from SG2 powder steel, delivers precise cuts and great out-of-the-box sharpness—a truly high-performance knife. Finished with multi-layer Damascus cladding that pops with an acid-etched design, it combines performance, durability, and striking aesthetics in one heirloom-quality knife.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife combines precision, balance, and functionality: laser-thin, excellent food release, ergonomic, and perfectly engineered geometry—truly 10\/10 in feel and performance.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Kiri-Gyuto combines the elegance of a traditional single-bevel kiritsuke with everyday versatility of a gyuto. Perfect for slicing steak, fish, and vegetables, and handles prep with ease. Given its 210 mm length, this knife offers exceptional precision while allowing you to handle larger ingredients with ease.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe spine tapers gradually to a very thin, precise tip, allowing the blade to pass effortlessly through ingredients—one of the key reasons for its high performance. The fine tip excels at drawing cuts, enabling clean, slim slices and closer, more accurate work with excellent control. \u003cmeta charset=\"utf-8\"\u003eThe blade is also thin at the edge where it matters most, delivering excellent cutting efficiency.\u003c\/li\u003e\n\u003cli\u003eThe belly of the blade is slightly curved and the overall blade is wider, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized well for rocking motions, too.\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eWith a height of nearly 50 mm, it offers generous knuckle clearance for a pinch grip and plenty of ground clearance to use on the cutting board.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe balance point sits just above the choil, resulting in a fairly neutral, well-controlled feel in hand.\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*The blade measures 215mm (from heel to tip), although the manufacturer’s specifications list it as 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe hard SG2 core is sandwiched between 15 layers of softer stainless steel on each side, finished with a striking Damascus pattern. This \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai\u003c\/a\u003e construction protects the delicate core from impacts and everyday use while keeping the blade strong, durable, and resistant to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eA \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003econvex\u003c\/a\u003e (hamaguri) grind features an outward-curving, clam-shaped edge inspired by traditional katana blades. It improves sharpness, food release, and edge strength by keeping more steel behind the edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eblack-etched kurozome Damascus finish\u003c\/a\u003e, which is slightly raised—\u003cmeta charset=\"utf-8\"\u003eallowing you to glide through different ingredients without drag or resistance. The spine and corners are carefully polished, with a flawlessly finished choil and polished edges for a refined, ergonomic feel. The rounded choil and spine prevent hand fatigue, even during extended use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe knife features a Japanese (Wa) \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eoctagon\u003c\/a\u003e\u003c\/span\u003e handle crafted from a single piece of olive wood—an unusual choice for Japanese knives. Its slightly lighter density shifts the balance point subtly toward the handle, so with a pinch grip it feels slightly handle-heavy, but overall remains neutral and well-balanced. The handle is expertly finished with a tight seal and flawless fit. The warm tone of the olive wood beautifully complements the dark, etched Damascus blade.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Ryuhyo_Kurozome_Damascus_Mono_Olivewood_---2.jpg?v=1771945438\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":53680935371098,"sku":"420103121959","price":315.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Mercury_Kiri-Gyuto_Kurozome_Damascus_210_mm_Mono_Olivewood__420103121959_1.jpg?v=1774947196"}],"url":"https:\/\/sharpedgeshop.com\/collections\/wholesale-sweden.oembed","provider":"SharpEdge","version":"1.0","type":"link"}