{"title":"$300 to $500","description":"","products":[{"product_id":"hitohira-nakagawa-ren-shirogami-2-gyuto-240mm-bois-de-ho","title":"Hitohira Nakagawa Ren Shirogami #2 Gyuto 240mm Ho Wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003cb\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487792824494,"sku":"AAA-050W2-05-FA240","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoRenShirogami_2Gyuto240mmBoisdeHo_1.jpg?v=1698955981"},{"product_id":"hitohira-nakagawa-yohei-ginsan-kasumi-petty-135mm-bois-de-cerisier","title":"Hitohira Nakagawa Yohei Ginsan Kasumi Petty 135mm Cherry Wood","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793086638,"sku":"AAA-015G3S-24-BA135","price":335.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_1021-scaled.jpg?v=1666792037"},{"product_id":"takada-no-hamono-white-2-hh-santoku-135mm-bois-de-ho","title":"Takada No Hamono White #2 HH Santoku 135mm Ho Wood","description":"\u003cp\u003e Takada no Hamono\n\u003cbr\u003e\n\u003cbr\u003e Mitsaki Takada is a knife craftsman in Sakai, he worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. His polishing technique is innovative and unique. The brand concept is multidimensional. This is expressed through his choice of logos that resemble the sun or a star. He is passionate about creating pieces that bring joy to those around them. With this multi-faceted philosophy of mind, he focuses not only on blade making (forging and sharpening), but also on woodworking and leathercraft. Mitsuaki Takada believes that detail is life! - His love of craftsmanship and kitchen knife making is evident, and this is reflected in his attention to even the smallest details.\n\u003cbr\u003e\n\u003cbr\u003e\n \u003cbr\u003eThese knives have a fine cutting feel and excellent edge life. They represent an exciting new generation of Sakai craftsmen producing superior quality work. I am extremely fortunate to work with Takada no Hamono and represent this company in Montreal.\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43487793152174,"sku":"BCA-W2HH-05-CA135","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_1002-scaled.jpg?v=1666792052"},{"product_id":"hitohira-nakagawa-ren-white-2-santoku-180mm-bois-de-ho","title":"Hitohira Nakagawa Ren White #2 Santoku 180mm Ho ","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe word santoku translates as \"three virtues\", which refers to the cutting of meat, fish, and vegetables or the following three types of cutting: chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Hitohira Kikuchiyo Ren White #2 Santoku 180mm embodies this versatility with a traditional profile and exceptional forging. Crafted with precision, it delivers clean cuts whether you're preparing proteins, vegetables, or delicate herbs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%–1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Hitohira Kikuchiyo Ren White #2 Santoku 180mm is ideal for those seeking a precise and robust Japanese blade for everyday prep. With its fine grain structure and ease of sharpening, it delivers a satisfying edge retention and traditional craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA White #2 Santoku knife 180mm occupies a distinct space in the Japanese knife world: its wide, flat blade and compact length make it particularly agile for the push-cutting and chopping strokes that define everyday kitchen prep. Where longer, thinner-spined profiles call for a pulling motion, the Kikuchiyo Santoku knife rewards a more direct, vertical technique — making it an intuitive choice for cooks who want precision without complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793512622,"sku":"AAA-017W2-05-CA","price":325.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoRenWhite_2Santoku180mmBoisdeHo_1.jpg?v=1697659452"},{"product_id":"hitohira-nakagawa-ren-shirogami-2-gyuto-210mm-bois-de-ho","title":"Hitohira Nakagawa Ren Shirogami #2 Gyuto 210mm Ho Wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794364590,"sku":"AAA-017W2-05-FA210","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_1006-scaled.jpg?v=1666793043"},{"product_id":"hitohira-tp-gyuto-210mm-bois-de-pakka-rouge","title":"Hitohira TP Gyuto 210mm Red pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003cb\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eManufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy Super Gold 2(SG2) steel is known for its higher-than-average cutting retention and breathtaking sharpness. The red Pakka handles are emblematic of this line and are comfortable in the hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794528430,"sku":"DAA-020-FA210","price":325.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0804-scaled.jpg?v=1666793090"},{"product_id":"hitohira-nakagawa-rikichi-silver-3-kurouchi-petty-120mm-tagayasan","title":"Hitohira Nakagawa Rikichi Silver #3 Kurouchi Petty 120mm Tagayasan","description":"\u003cp\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795380398,"sku":"AAA-055S3K-53-BA120","price":325.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C9D35E70-4415-4285-90D5-EFF3CECB746F.jpg?v=1666793723"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-gyuto-240mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Gyuto 240mm Cherry","description":"\u003cp\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795708078,"sku":"DAA-120-FA240","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5FFA3E55-5D9F-44F0-B0A1-958B9D480042.jpg?v=1666793845"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-migaki-nakiri-180mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Migaki Nakiri 180mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795839150,"sku":"DAA-121-DA","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/30F8334A-4370-42D2-A969-AD0C3C30581E_1_201_a.jpg?v=1666793896"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-santoku-180mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Santoku 180mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796789422,"sku":"DAA-120-CA","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/49F6B91E-EF77-4BCB-9DBE-DE4B20697B10.jpg?v=1666794141"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-migaki-gyuto-210mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Migaki Gyuto 210mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796953262,"sku":"DAA-121-FA210","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/97822D3F-9828-4841-A4E4-BB5D04EF8352.jpg?v=1666794186"},{"product_id":"hitohira-tanaka-mosuke-shirogami-2-kiritsuke-yanagiba-270mm-ho","title":"Hitohira Tanaka Mosuke Shirogami #2 Kiritsuke Yanagiba 270mm Ho","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797575854,"sku":"AAA-075W2D-05-IB270","price":405.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F3B6D798-3B32-4FED-9F48-35C3B9B31E42.jpg?v=1666794384"},{"product_id":"hitohira-nakagawa-yohei-ginsan-kasumi-nakiri-180mm-cerisier","title":"Hitohira Nakagawa Yohei Ginsan Kasumi Nakiri 180mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798263982,"sku":"AAA-015G3S-24-DA","price":395.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/678A4EA6-78E7-4F19-97B8-6D0CA2208E7C.jpg?v=1666794557"},{"product_id":"hitohira-futana-sb-migaki-sujihiki-240mm-cerisier","title":"Hitohira Futana SB Migaki Sujihiki 240mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSujihiki translates as \"flesh slicer\", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799214254,"sku":"AAA-137M-24-GA240","price":315.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AD4A36D5-B258-437E-A0A0-E30B2B27F201.jpg?v=1666794988"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-gyuto-210mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Gyuto 210mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799902382,"sku":"DAA-120-FA210","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C76925DC-CE04-4266-B8BD-AB5DF3A508FD.jpg?v=1666795146"},{"product_id":"yoshikane-shirogami-2-gyuto-240mm-tagayasan","title":"Yoshikane Shirogami #2 Gyuto 240mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487800230062,"sku":"'869","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AAF9CEE3-79D6-4AF0-B2D6-CFA9D8F0E4FF.jpg?v=1666795271"},{"product_id":"hitohira-tanaka-yohei-shirogami-1-kasumi-petty-135mm-cerisier","title":"Hitohira Tanaka Yohei Shirogami #1 Kasumi Petty 135mm Cherry","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Blacksmith: Tanaka 田中打刃物製作所\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Petty\n\u003cbr\u003e Size: 135mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Handle: Cherry wood and octagonal ebony ferrule\n\u003cbr\u003e Total length: 261 mm\n\u003cbr\u003e Edge length: 137 mm\n \u003cbr\u003eLength from handle to tip: 137 mm\n\u003cbr\u003e Blade height: 28 mm\n\u003cbr\u003e Thickness: 1.9mm\n\u003cbr\u003e Handle length: 124 mm\n\u003cbr\u003e Weight: 58g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Grinder: Yohei\n \u003cbr\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800492206,"sku":"AAA-095W1S-24-BA135","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/42E20E12-D41D-48B1-AB32-F85CA59A19BF.jpg?v=1666795349"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-nakiri-180mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Nakiri 180mm Cherry","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Blacksmith: Kikuchiyo 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Nakiri\n\u003cbr\u003e Size: 180mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #2, soft iron plated\n\u003cbr\u003e Neck: cherry wood and octagonal ebony\n\u003cbr\u003e Total length: 312 mm\n\u003cbr\u003e Edge length: 166 mm\n\u003cbr\u003e Length from handle to tip: 180 mm\n\u003cbr\u003e Blade height: 55 mm\n\u003cbr\u003e Thickness: 2.3 mm\n\u003cbr\u003e Handle length: 132 mm\n\u003cbr\u003e Weight: 173g\n \u003cbr\u003eHand orientation: ambidextrous\n\u003cbr\u003e Grinder: Kyuzo\n\u003cbr\u003e\n\u003cbr\u003e Kikuchiyo:\n\u003cbr\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, who was considered one of the best sharpeners in Sakai because he was more adept at sharpening wide, double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide, double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800721582,"sku":"DAA-120-DA","price":335.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/293E2387-D55D-4831-BF48-4F06083C4B47.jpg?v=1666795426"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-nakiri-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Nakiri Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eNakiri translates to \"leaf cutter\". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a \"push-cut\" motion, lifting the blade between each cutting motion. The Nakiri is perfect for slicing cabbage, julienning vegetables or rough-cutting vegetables for soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800819886,"sku":"AAA-120W2K-53-DA","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DE5FB861-63EC-478D-8028-37E795F4CD22.jpg?v=1666795577"},{"product_id":"yoshikane-skd-kiritsuke-gyuto-210mm-tagayasan","title":"Yoshikane SKD Kiritsuke Gyuto 210mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane gyuto kiritsuke 210mm in Tagayasan handle sits at a meaningful crossroads between Japanese tradition and modern high-performance steel — making it a compelling choice for cooks weighing a santoku versus a gyuto for their primary knife. Where a santoku excels at push-cutting vegetables, this SKD kiritsuke gyuto extends reach and versatility across proteins and longer prep tasks, covering the full range of a professional kitchen with a single blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487801180334,"sku":"'938","price":470.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/63F2EC2C-91D1-4212-A4B1-E12336E08CD2.jpg?v=1666795873"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-deba-165mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Deba 165mm Ho","description":"\u003cp\u003e Kikuchiyo:\u003cbr\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\u003cbr\u003e  \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487801999534,"sku":"AAA-510-05-NA165","price":400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C228D6D8-9D39-4417-8CA1-BE1F5619FA50.jpg?v=1666796098"},{"product_id":"morihei-hisamoto-kurouchi-shirogami-1-gyuto-210mm-pakka","title":"Morihei Hisamoto Kurouchi Shirogami #1 Gyuto 210mm Pakka","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802228910,"sku":"AAA-026-FA210","price":400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F2F9384B-DFCD-42FE-8069-269F187238FF.jpg?v=1666796193"},{"product_id":"yoshikane-shirogami-2-deba-180mm-tagayasan","title":"Yoshikane Shirogami #2 Deba 180mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDeba literally translates to \" pointed carving knife\" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specific purpose and will excel at what they are designed for.\u0026nbsp; In this case, the knife is perfect for working on whole fish as each part of the blade has its own function. The sturdier heel of the Deba is used to cut the head and tail of the fish, as well as to be able to cut the small bones. The more delicate tip is used to penetrate the flesh of the fish, in addition to guiding the cook to the spine of the fish. The center of the knife, with its curved shape, allows to cut as close as possible to the spine of the fish to lift the fillets and remove the skin. The Deba can also be used for butchering poultry and small game, although this is not its specialty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487802392750,"sku":"'987","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/248DE72C-E194-4BD6-8FCE-79FFB133EC27.jpg?v=1666796400"},{"product_id":"yoshikane-shirogami-2-deba-165mm-tagayasan","title":"Yoshikane Shirogami #2 Deba 165mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDeba literally translates to \" pointed carving knife\" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specific purpose and will excel at what they are designed for.\u0026nbsp; In this case, the knife is perfect for working on whole fish as each part of the blade has its own function. The sturdier heel of the Deba is used to cut the head and tail of the fish, as well as to be able to cut the small bones. The more delicate tip is used to penetrate the flesh of the fish, in addition to guiding the cook to the spine of the fish. The center of the knife, with its curved shape, allows to cut as close as possible to the spine of the fish to lift the fillets and remove the skin. The Deba can also be used for butchering poultry and small game, although this is not its specialty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487802458286,"sku":"'988","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BB7F2275-7088-4329-A974-B0252B1C9FC5.jpg?v=1666796411"},{"product_id":"hitohira-gorobei-rikichi-aogami-2-kasumi-santoku-ho","title":"Hitohira Gorobei Rikichi Aogami #2 Kasumi Santoku Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487802622126,"sku":"AAA-155B2K-24-CA1","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3733A67B-E1BC-4AC3-B006-698273AEAD37.jpg?v=1666796534"},{"product_id":"morihei-munetsugu-shirogami-2-kamagata-usuba-165mm-honba-ho","title":"Morihei Munetsugu Shirogami #2 Kamagata Usuba 165mm Honba Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802687662,"sku":"AMA-075-05-LA195","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B1E8E09E-0982-4FDB-BBAF-1ACAA8926267.jpg?v=1666796564"},{"product_id":"morihei-munetsugu-shirogami-2-yanagiba-240mm-honba-ho","title":"Morihei Munetsugu Shirogami #2 Yanagiba 240mm Honba Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802720430,"sku":"AAA-070-IA240","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/74646417-43D4-47D9-BAAF-0E6A0475087D.jpg?v=1666796580"},{"product_id":"yoshikane-shirogami-2-nakiri-170mm-tagayasan","title":"Yoshikane Shirogami #2 Nakiri 170mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eNakiri translates to \"leaf cutter\". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a \"push-cut\" motion, lifting the blade between each cutting motion. The Nakiri is perfect for slicing cabbage, julienning vegetables or rough-cutting vegetables for soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487802818734,"sku":"'1011","price":345.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/005C741D-C18D-4A20-BB65-00A5DB00B263.jpg?v=1666796681"},{"product_id":"yoshikane-shirogami-2-petty-150mm-tagayasan","title":"Yoshikane Shirogami #2 Petty 150mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487803506862,"sku":"'1079","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2A5936FC-5B1C-4EA1-B039-F93BD15D468C.jpg?v=1666797282"},{"product_id":"hitohira-fj-vg-10-gyuto-210mm-ho-wa","title":"Hitohira FJ VG-10 Gyuto 210mm Ho (Wa)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cspan\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still in use more than 60 years later. This steel was specially designed for knife making and is used by many master blacksmiths in Japan. Despite the 15% chromium in the composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt which gives the steel a higher hardness with a high temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe VG-10 Gyuto knife 210mm format is an ideal entry point for cooks comparing blade styles, as the gyuto's longer, flatter profile handles precision slicing tasks that a shorter, wider knife handles differently — making the choice between the two largely a matter of cutting style and food preference. Fitted with a traditional Japanese Gyuto knife wa handle, this Hitohira FJ balances naturally in hand and rewards the push-cut technique described above.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803572398,"sku":"AAA-350-05-FA210","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BEFF8052-21FB-445C-8A32-BF9063087055.jpg?v=1666797314"},{"product_id":"hitohira-nakagawa-rikichi-silver-3-migaki-gyuto-210mm-tagayasan","title":"Hitohira Nakagawa Rikichi Silver #3 Migaki Gyuto 210mm Tagayasan","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 210 mm\n\u003cbr\u003e Steel type: stainless steel\n\u003cbr\u003e Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad\n\u003cbr\u003e Handle: Tagayasan and Octagonal Ebony Ring\n\u003cbr\u003e Total length: 355 mm\n\u003cbr\u003e Edge length: 197 mm\n\u003cbr\u003e Length from handle to tip: 215 mm\n\u003cbr\u003e Blade height: 43 mm\n\u003cbr\u003e Thickness: 2.3 mm\n\u003cbr\u003e Handle length: 140 mm\n\u003cbr\u003e Weight: 134 g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Grinder: Rikichi\n\u003cbr\u003e Kikuchiyo:\n\u003cbr\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803834542,"sku":"AAA-055S3M-53-FA210","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7C66555C-F741-4046-AD4A-5B24F3B5C345.jpg?v=1666797504"},{"product_id":"hitohira-nakagawa-ren-aogami-2-gyuto-210mm-ho","title":"Hitohira Nakagawa Ren Aogami #2 Gyuto 210mm Ho","description":"\u003cp\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.  \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804686510,"sku":"AAA-050B2-05-FA210","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A62E8412-FC5D-4A29-A789-C14D2F5DCF7A.jpg?v=1666797744"},{"product_id":"morihei-hisamoto-kurouchi-shirogami-1-gyuto-240mm-pakka-handle-no-bolster-fine-finish","title":"Morihei Hisamoto Kurouchi Shirogami #1 Gyuto 240mm Pakka Handle (No Bolster\/ Fine Finish)","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487805112494,"sku":"AMA-021-01-FA240","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7898A7C0-8B81-457D-A84E-D90C1F0C3AFA.jpg?v=1666797986"},{"product_id":"hitohira-gorobei-rikichi-aogami-2-kasumi-gyuto-210mm-cerisier","title":"Hitohira Gorobei Rikichi Aogami #2 Kasumi Gyuto 210mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805931694,"sku":"AAA-155B2K-24-FA210","price":400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E9AB8E8D-7049-4C8A-B80E-9CD1450BC688.jpg?v=1666798985"},{"product_id":"yoshikane-skd-nashiji-bunka-170mm-tagayasan","title":"Yoshikane SKD Nashiji Bunka 170mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a Yoshikane bunka knife, this model pairs its exceptional steel with an equally considered aesthetic: the Nashiji (\"pear skin\") finish softens the blade's surface into a subtle textured matte, reducing food release friction. The handle, crafted from Tagayasan — one of Japan's most prized hardwoods — adds a dense, ergonomic grip that complements the knife's balance. Its semi-stainless construction means minimal upkeep without sacrificing the edge retention this steel is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487806029998,"sku":"Yoshikaneskdbunka","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D4CD3349-D29B-42CE-8ABE-C668C9E2C940.jpg?v=1666799157"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-kiritsuke-sujihiki-255mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Kiritsuke Sujihiki 255mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSujihiki translates as \"flesh slicer\", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487806062766,"sku":"Nigaraassujihiki_1","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B75A993E-E6AD-4FCC-99E7-19B403D5DD06.jpg?v=1666799167"},{"product_id":"hitohira-gorobei-rikichi-aogami-2-kasumi-santoku-170mm-cerisier","title":"Hitohira Gorobei Rikichi Aogami #2 Kasumi Santoku 170mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806455982,"sku":"AAA-155B2K-24-CA","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0AB7E9D7-AEE0-45CC-AD34-E186BDF171D8.jpg?v=1666799551"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-kiritsuke-gyuto-240mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Kiritsuke Gyuto 240mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487806587054,"sku":"Nigara_6","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B78BC924-59F0-47F3-8014-60FD9D3988E1.jpg?v=1666799924"},{"product_id":"hitohira-hinode-tsuchime-shirogami-2-stainless-clad-gyuto-210mm-ho","title":"Hitohira Hinode Tsuchime Shirogami #2 Stainless Clad Gyuto 210mm Ho","description":"\u003cp\u003eMutsumi Hinoura is the son of the renowned blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of Japan's most revered blacksmiths and the fourth generation to practice his craft. Mutsumi San lives in Sanjo, Niigata. This region is known for its handmade cutlery. For nearly two decades, he studied with his father. In 2001, he graduated from Niigata College of Engineering.\u003cbr\u003e From there he began his career and perfected his craft to produce steel with traditional style and modern performance.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807078574,"sku":"AAA-613-05-FA210","price":395.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3C4E9970-8ED7-4EC4-81C7-8D4337E5EB02.jpg?v=1666800437"},{"product_id":"hitohira-togashi-shirogami-2-tachi-mioroshi-deba-210mm-ho","title":"Hitohira Togashi Shirogami #2 Tachi Mioroshi Deba 210mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDeba literally translates to \"pointed carving knife\" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specific purpose and they excel at what they are designed to do. In the case of the Deba, the knife is perfect for working on whole fish since each part of the blade has its own function. The sturdier heel is used to cut the head and tail of the fish, as well as the small bones. The more delicate tip is used to penetrate the flesh of the fish, as well as to guide the cook to the spine of the fish. The center of the knife, with its curved shape, is used to cut as close to the spine as possible to lift the fish fillets and remove the skin. The Deba can also be used to butcher poultry and small game, although this is not its specialty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNé en 1948, Kenji Togashi commence sa carrière en 1966-67 et reçoit de nombreuses distinctions au fil des ans. En 1990, il reçoit le Dentō-Kugeishi, décerné par le ministère japonais de l'Économie et du Commerce. Distinction réservée aux artisans japonais maître dans leur domaine ayant cumulé au moins 12 ans d’expérience et prouvé leur maîtrise de leur art, autant au niveau théorique qu’au niveau pratique. En 2007, la ville de Sakai\/Osaka lui octroie la certification de \"Maître de l'artisanat traditionnel\" pour son excellente technique de trempe et sa maîtrise exceptionnelle de la fabrication de couteaux de cuisine faisant honneur aux traditions de forges ancestrales japonaises.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAujourd’hui, Kenji Togashi fabrique ses couteaux du début à la fin dans son atelier de Sakai\/Osaka. Il travaille avec ses trois fils et quelques apprentis pour nous offrir des lames de qualité supérieure qui répondent aux standards du maître Togashi lui-même. Quand on achète une lame signée Togashi, on s’assure d’un niveau de qualité de forge, d’émoulage et de finition rivalisant avec les meilleures maisons de forges de Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807799470,"sku":"AAA-080W2T-04-NA195","price":380.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/686C3737-973E-4CBF-A82E-C8310B758B9B.jpg?v=1666796856"},{"product_id":"hitohira-futana-nickel-damascus-gyuto-240mm-tagayasan","title":"Hitohira Futana Nickel Damascus Gyuto 240mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAUS-10 is a stainless steel produced by Aichi Steel, located in Tokai City, Aichi Prefecture. AUS-10 offers a balance of high cutting edge retention and high corrosion resistance, resulting in a sharp and easy to maintain blade. The AUS-10 version of the AUS steel series is of higher quality than the others due to its carbon content of 1.05%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAUS-10 is a steel comparable to VG-10. It has better wear resistance, but is slightly less hard. It is less likely to break under impact and twisting than the average Japanese steel. However, it is more likely to bend or twist. It is therefore the perfect steel for knives suggested to people who have less experience with Japanese blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807865006,"sku":"AAA-172-53-FA240","price":345.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8680A890-EF2B-4BDE-8E8F-6A3E9D71B771.jpg?v=1666796890"},{"product_id":"hitohira-fj-vg-10-gyuto-240mm-ho-wa","title":"Hitohira FJ VG-10 Gyuto 240mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e(\u003c\/span\u003e\u003cb\u003e牛刀\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eliterally translates to ox sword. The gyuto is the equivalent of a Western chef's knife and is designed to cut everything from vegetables to meat and fish. It is designed to be used with the push-cut method, lifting the blade between each cutting motion, or with the swing method.\u003c\/span\u003e \u003cb\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife's edge.\u003c\/b\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel in the early 1960s and is still used today more than 60 years later. This steel was specifically designed for knife making and is used by several master blacksmiths in Japan. Despite the 15% chromium in the composition, which provides high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% cobalt, which gives the steel higher hardness with a high-temperature quenching treatment.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a hallmark of excellence and you can be assured that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807996078,"sku":"AAA-350-05-FA240","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/832A9F8A-F44B-4050-B6E2-36A36E8B7DD6.jpg?v=1666797323"},{"product_id":"hitohira-gorobei-rikichi-aogami-2-kasumi-gyuto-240mm-cerisier","title":"Hitohira Gorobei Rikichi Aogami #2 Kasumi Gyuto 240mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487808553134,"sku":"AAA-155B2K-24-FA240","price":455.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B9E4C93D-73F9-4A7A-A9BD-5A49AE0F7253.jpg?v=1666798995"},{"product_id":"hitohira-togashi-shirogami-2-yanagiba-300mm-bois-de-ho","title":"Hitohira Togashi Shirogami #2 Yanagiba 300mm Ho wood","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eYanagiba translates as \"willow blade\" since the shape of its narrow, long, curved blade on the back resembles a willow leaf. The specialty of the Yanagiba is the precise and clean slicing of fish for sashimi or nigiri, for example. It can also be used to fillet certain fish and slice meat. The very fine edge can be damaged easily, so you are advised to be careful with bones and bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, allowing the blade to easily detach from the fish flesh, while the bevel on the face of the knife (shinogi) allows the piece of fish to easily detach. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous distinctions over the years. In 1990, he received the Dentō-Kugeishi, awarded by the Japanese Ministry of Economy and Trade. This distinction is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both theoretically and practically. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of kitchen knife making, honoring the traditions of ancestral Japanese blacksmithing.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi crafts his knives from start to finish in his workshop in Sakai, Osaka. He works with his three sons and a few apprentices to offer us superior blades that meet the standards of master Togashi himself. When you buy a Togashi blade, you are assured of a level of quality in forging, grinding, and finishing that rivals the best blacksmiths in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is so named because of the color of the packaging in which it was wrapped at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and the lower temperature forging are key elements that can allow Shirogami #2 to compete with, and even surpass, many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane's forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809536174,"sku":"AAA-080W2T-04-IA300","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6709A9E2-9AC6-456C-81F4-3FF94663A216_1_201_a.jpg?v=1666793900"},{"product_id":"hitohira-tanaka-mosuke-shirogami-2-yanagiba-300mm-ho","title":"Hitohira Tanaka Mosuke Shirogami #2 Yanagiba 300mm Ho","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809568942,"sku":"AAA-075W2D-05-IA300","price":405.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/025D64DF-E815-499D-B668-DE99A3EEA1CD.jpg?v=1666794394"},{"product_id":"hitohira-imojiya-th-damascus-santoku-180mm-fusion-tagayasan","title":"Hitohira Imojiya TH Damascus Santoku 180mm Fusion Tagayasan","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809732782,"sku":"AAA-265RR-79-CA180","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0E3B5378-C403-4608-8769-2C782EEC0780.jpg?v=1666795602"},{"product_id":"hitohira-gorobei-rikichi-shirogami-2-kasumi-gyuto-240mm-ho","title":"Hitohira Gorobei Rikichi Shirogami #2 Kasumi Gyuto 240mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809765550,"sku":"AAA-155W2K-05-FA240","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DF9FAB86-1C5D-416F-BFF8-40A50611E6BA.jpg?v=1666795744"},{"product_id":"hitohira-futana-nickel-damascus-gyuto-210mm-tagayasan","title":"Hitohira Futana Nickel Damascus Gyuto 210mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAUS-10 is a stainless steel produced by Aichi Steel, located in Tokai City, Aichi Prefecture. AUS-10 offers a balance of high cutting edge retention and high corrosion resistance, resulting in a sharp and easy to maintain blade. The AUS-10 version of the AUS steel series is of higher quality than the others due to its carbon content of 1.05%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAUS-10 is a steel comparable to VG-10. It has better wear resistance, but is slightly less hard. It is less likely to break under impact and twisting than the average Japanese steel. However, it is more likely to bend or twist. It is therefore the perfect steel for knives suggested to people who have less experience with Japanese blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809798318,"sku":"AAA-172-53-FA210","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5FCD41AE-BFA9-4ADB-9839-EC0C38C89575.jpg?v=1666795753"},{"product_id":"yoshikane-shirogami-2-gyuto-210mm-tagayasan","title":"Yoshikane Shirogami #2 Gyuto 210mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487809863854,"sku":"'939","price":495.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/953AD2AE-CE34-4C3B-A0A8-1A14D399983B.jpg?v=1666795883"},{"product_id":"yoshikane-shirogami-2-bunka-170mm-tagayasan","title":"Yoshikane Shirogami #2 Bunka 170mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane bunka knife showcases what makes this format so compelling: a 170mm Japanese bunka knife built for precision work, with a Tagayasan handle — one of the densest and most water-resistant hardwoods used in Japanese cutlery. Its natural oils make it remarkably durable and comfortable over extended use, complementing the reactive Shirogami #2 core with a handle that ages beautifully with proper care.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487809994926,"sku":"'1010","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B92F7B43-3B31-4CDE-A961-C503C2BEFA3C.jpg?v=1666796661"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/300-to-500.oembed?page=13","provider":"Stay Sharp","version":"1.0","type":"link"}