{"title":"Boxing Day 2024","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-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-saya-nakiri-180mm","title":"Hitohira Saya Nakiri 180mm","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Profile: Saya\n\u003cbr\u003e Length: Can hold a Nakiri of 180mm Maximum\n\u003cbr\u003e Wood: Ho\n\u003cbr\u003e\n\u003cbr\u003e Don't hesitate to ask for help in choosing the right saya for your knife!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793807534,"sku":"AAFFA-M150H180","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0423-scaled.jpg?v=1666792588"},{"product_id":"hitohira-saya-gyuto-210mm","title":"Hitohira Saya Gyuto 210mm","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Profile: Saya\n\u003cbr\u003e Length: Can hold a Gyuto of 210mm Maximum\n\u003cbr\u003e Wood: Ho\n\u003cbr\u003e\n\u003cbr\u003e Don't hesitate to ask for help in choosing the right saya for your knife!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793840302,"sku":"'232","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0422-scaled.jpg?v=1666792592"},{"product_id":"hitohira-hiragana-ws-sujihiki-210mm","title":"Hitohira Hiragana WS Sujihiki 210mm","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793905838,"sku":"DAA-060-GA210","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8EFC295D-51D7-48AB-A1C0-C066F3925AC4.jpg?v=1666792826"},{"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-t10-tsuchime-gyuto-210mm-bois-de-pakka","title":"Hitohira T10 Tsuchime Gyuto 210mm Bois de Pakka","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\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\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\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakamura's V-10 Special is VG-10 heat treated to 61 HRC\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794430126,"sku":"DAA-011-FA210","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0975-scaled.jpg?v=1666793067"},{"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-tp-santoku-170mm-bois-de-pakka-rouge","title":"Hitohira TP Santoku 170mm Red pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLe mot Santoku se traduit par: trois vertus, pouvant faire référence à la coupe de viandes, poissons et légumes ou encore aux trois types de coupe suivante; hachage, tranchage et coupe en dés. Très polyvalent, le santoku est l’un des types de couteaux que nous recommandons comme premier couteau ou comme couteau principal dans la cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794987182,"sku":"DAA-020-CA165","price":300.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0992-scaled.jpg?v=1666793244"},{"product_id":"hitohira-t10-tsuchime-santoku-170mm-bois-de-pakka","title":"Hitohira T10 Tsuchime Santoku 170mm Bois de Pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakamura's V-10 Special is VG-10 heat treated to 61 HRC\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795118254,"sku":"DAA-011-CA165","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0799-scaled.jpg?v=1666793309"},{"product_id":"hitohira-td-sld-tsuchime-gyuto-240mm-noyer","title":"Hitohira TD SLD Tsuchime Gyuto 240mm Walnut","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\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis SLD gyuto knife 240mm is a natural choice for cooks comparing Japanese and Western-style chef's knives. Where the santoku tends to suit shorter, more vertical cuts, the gyuto's longer blade and flatter profile excel at push-cuts and slicing through larger proteins without repositioning. The Tsuchime gyuto knife finish — hammer-forged dimples across the blade — reduces food stiction during rapid, continuous cuts, making this an especially effective all-purpose workhorse at the professional line.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796199598,"sku":"AAA-615SLTM-02-FA240","price":290.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/489E1A98-7565-4D3F-B8A4-3364842A323B.jpg?v=1666793993"},{"product_id":"hitohira-nakagawa-ren-aogami-2-santoku-180mm-ho","title":"Hitohira Nakagawa Ren Aogami #2 Santoku 180mm Ho","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan 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\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800000686,"sku":"AAA-050B2-05-CA180","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E561C69A-F46A-4185-8B4E-DEAD54D1BD57.jpg?v=1666795186"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-petty-125mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Petty 125mm Walnut","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800524974,"sku":"AAA-617B2NY-02-BA125","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A1B3B469-CBC8-4096-B95C-BB1B18F96F8D.jpg?v=1666795360"},{"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-miroir-aogami-2-deba-210mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Deba 210mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802261678,"sku":"'976","price":740.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1EADB3C5-D979-4127-8F42-A6E2B163661E.jpg?v=1666796254"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-sakimaru-takobiki-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Takobiki 300mm Ho","description":"\u003cp\u003eThe Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized by its long, thin, and straight blade, the Takobiki is particularly favored for slicing sashimi, the delicate art of preparing raw fish in Japanese cuisine. Its length, which can range from 240mm to 330mm, allows for a single, swift, and precise cut without the need for a back-and-forth sawing motion, thereby preserving the texture and integrity of the fish. The Takobiki's blade is typically narrower compared to other sashimi knives like the Yanagiba, making it ideal for precise cuts and reducing the likelihood of the fish sticking to the blade. Historically rooted in the Kanto region of Japan, the Takobiki is not only a testament to the Japanese commitment to specialized culinary tools but also a reflection of the regional preferences in knife design, emphasizing finesse and precision in food preparation.\u003c\/p\u003e\n\u003cp\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803539630,"sku":"AAA-510-05-JB300","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1A83E2C2-4F46-40CB-B24A-F90C19F7985E.jpg?v=1666797293"},{"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":"hitohira-kh-stainless-petty-120mm-imitation-dacajou","title":"Hitohira KH Stainless Petty 120mm Imitation mahogany","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804915886,"sku":"EEA-020-09-BA120","price":150.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E4DE3939-78A8-4E59-97DC-7A18506A61C6.jpg?v=1666797897"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-sujihiki-240mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Sujihiki 240mm Walnut","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;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805243566,"sku":"AAA-617B2NY-02-GA240","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5DE9A6BB-C07C-4AF6-9189-73DC174CF2F8.jpg?v=1666798212"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-yanagiba-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 300mm Ho","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\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\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805669550,"sku":"AAA-510-05-IA300","price":520.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/ACD1AF44-BFAE-4C85-8F6E-4FA7FA4B30C1.jpg?v=1666798644"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-gyuto-240mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Kurouchi Gyuto 240mm Walnut","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805866158,"sku":"AAA-615B2KT-02-FA240","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B44FD566-95A6-4B5E-868A-FC680EAA843F.jpg?v=1666798963"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-gyuto-210mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Gyuto 210mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe mot japonais Gyuto \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e(\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e牛刀\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e se traduit littéralement par\u0026nbsp;épée à boeuf. Le gyuto est l’équivalent du couteau de chef occidental et est conçu pour tout couper : légumes, viandes et poissons. Il est fait pour être utilisé avec la méthode « push-cut », en soulevant la lame entre chaque mouvement de coupe, ou encore avec la méthode du balancier. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIl est important que la lame soit droite au moment de l’impact avec la planche à découper pour éviter les dommages au niveau du tranchant du couteau.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806161070,"sku":"AAA-617B2NY-02-FA210","price":250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B6FE37EB-F241-49CE-9D63-257DA9B1ABC5.jpg?v=1666799234"},{"product_id":"hitohira-futana-s3-nashiji-gyuto-210mm-cerisier","title":"Hitohira Futana S3 Nashiji Gyuto 210mm Cherry","description":"\u003cp\u003eThe Hitohira Futana S3 Nashiji Gyuto 210mm is a precise and versatile Japanese blade, crafted from robust stainless Ginsan steel for excellent durability and edge retention. Part of the renowned Futana series by Hitohira, this gyuto features a refined cherry and ebony octagonal handle that ensures balance and control.\u003c\/p\u003e\n\u003cp\u003eThe Hitohira Futana S3 Nashiji Gyuto 210mm is ideal for a wide range of everyday cutting tasks, from slicing vegetables to trimming proteins, offering the perfect combination of performance, elegance, and ease of maintenance.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807406254,"sku":"DAA-161-FA210","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/72D5DC11-81C2-4593-B28B-54A54089FE1F.jpg?v=1666794498"},{"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-futana-s3-nashiji-santoku-170mm-bois-de-cerisier","title":"Hitohira Futana S3 Nashiji Santoku 170mm Cherry","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNashiji is a Japanese word meaning \"pear skin pattern\". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.\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":43487809503406,"sku":"DAA-166-CA170","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0569-scaled.jpg?v=1666792557"},{"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-td-aogami-2-stainless-clad-kurouchi-petty-135mm-noyer","title":"Hitohira TD Aogami #2 Kurouchi Petty 135mm Walnut","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 city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809601710,"sku":"AAA-615B2KT-02-BA135","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/20238AD7-7A4B-4DC1-BFB2-D2CC604C6319.jpg?v=1666794473"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-kiritsuke-yanagiba-270mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Kiritsuke Yanagiba 270mm 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.\u003cbr\u003e\u003cbr\u003e Kyuzo:  \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\n\n\u003cp\u003e Sold with its Saya\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809700014,"sku":"AAA-510-05-IB270","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8BC5E433-03FB-4802-80B9-47DFF85569D9.jpg?v=1666795167"},{"product_id":"hitohira-saya-sujihiki-210mm","title":"Hitohira Saya Sujihiki 210mm","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Profile: Saya\n\u003cbr\u003e Length: Can hold a Sujihiki 210mm Maximum\n\u003cbr\u003e Wood: Ho\n\u003cbr\u003e\n\u003cbr\u003e Don't hesitate to ask for help in choosing the right saya for your knife!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810748590,"sku":"'014","price":50.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0244-scaled.jpg?v=1666791967"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-gyuto-240mm-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi 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;\"\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":43487810781358,"sku":"AAA-120W2K-53-FA240","price":520.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/87A4CF30-0D9B-4719-96AA-927CD76E69AD.jpg?v=1666793751"},{"product_id":"morihei-hisamoto-hagane-santoku-185mm-pakka","title":"Morihei Hisamoto Hagane Santoku 185mm Pakka","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Morihei Santoku knife brings the refined craft of Tokyo's most respected forges to the everyday cook's hand. Forged from High Carbon Mono SK steel and ground to a hollow behind the edge, this Japanese Santoku 185mm strikes the ideal balance between the santoku's wide, flat-profiled blade and the heft needed for confident prep work — making it a compelling alternative for cooks weighing a santoku against a longer gyuto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487810977966,"sku":"AMA-111-01-CA185","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5911F669-8D04-4115-AA1A-71BA3969495B.jpg?v=1666798324"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-210mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 210mm Ziricote","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;\"\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 #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811502254,"sku":"AAA-125W1M1-56-FA210","price":680.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A2862910-8D6A-4542-8348-31460F838B39.jpg?v=1666801176"},{"product_id":"hitohira-fj-vg-10-kiritsuke-gyuto-240mm-ho-wa","title":"Hitohira FJ VG-10 Kiritsuke Gyuto 240mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kiritsuke Gyuto is a cross between the traditional kiritsuke and the gyuto. The edge profile, generally straighter, and its cut point are similar to the kiritsuke, while its double bevel is characteristic of the gyuto. The Kiritsuke Gyuto serves as a chef's knife in your kitchen and can handle most tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu 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\/p\u003e\n\n\u003cp\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\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811633326,"sku":"AAA-350-05-FB240","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/20147424-B6C4-44BD-BEB2-7890F7E25F9B.jpg?v=1666797482"},{"product_id":"morihei-hisamoto-hagane-gyuto-240mm-pakka","title":"Morihei Hisamoto Hagane Gyuto 240mm Pakka","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487811698862,"sku":"AMA-111-01-FA240","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/23585ED3-014D-4147-8CC7-ACE3C556C31C.jpg?v=1666798315"},{"product_id":"hitohira-fj-vg-1-honesuki-kaku-pakka","title":"Hitohira FJ VG-1 Honesuki Kaku Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp\u003eManufactured by TAKEFU SPECIAL STEEL CO VG-1 is a stainless steel created for blade manufacture and known for its fine structure, high toughness and ease of heat treatment. With 1.0% carbon for improved wear resistance and 14% chromium for superior corrosion resistance and strength, VG-1 steel meets the requirements of Japanese forges for knife design. This makes it an excellent choice for buying your first quality stainless steel blade, or adding one to your collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan 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":43487811862702,"sku":"AAA-345-01-HA","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E5555C69-D453-41E9-98F6-544367DE2D9F_1_105_c.jpg?v=1666800304"},{"product_id":"hitohira-fj-sg2-gyuto-210mm-pakka","title":"Hitohira FJ SG2 Gyuto 210mm 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;\"\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\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812157614,"sku":"AAA-361-01-FA210","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6D2E09C1-25CE-4BCB-9EC2-787325B865A8.jpg?v=1666798275"},{"product_id":"hitohira-fj-sg2-santoku-180mm-pakka","title":"Hitohira FJ SG2 Santoku 180mm Pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812190382,"sku":"AAA-361-01-CA180","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/394D5CA4-B25F-4A40-B397-7B3D7F63F9DE.jpg?v=1666798285"},{"product_id":"hitohira-td-sld-tsuchime-gyuto-210mm-noyer","title":"Hitohira TD SLD Tsuchime Gyuto 210mm Walnut","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 city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812452526,"sku":"AAA-615SLTM-02-FA210","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/155A42DC-ED08-428D-A1A4-B61D208949E1.jpg?v=1666795381"},{"product_id":"hitohira-imojiya-th-damascus-petty-120mm-pakka-rouge","title":"Hitohira Imojiya TH Damascus Petty 120mm Pakka Red","description":"\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, chopping small vegetables, and peeling fruit. Highly versatile, this knife can even be used for boning poultry and small cuts of meat. Inspired by French cuisine, the term \"petty\" is derived from the word \"petit\" and refers to a small chef's knife.\u003c\/span\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812485294,"sku":"AAA-265R-01-BA120","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/98D0E09B-55E5-4457-B366-82C4654EC23D.jpg?v=1666797975"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-nakiri-165mm-bois-de-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Kurouchi Nakiri 165mm Walnut Wood,","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812714670,"sku":"AAA-615B2KT-02-DA165","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0929-scaled.jpg?v=1666793187"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-gyuto-210mm-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi 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;\"\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 se traduit par : Shiro (blanc) et Gami (Acier) et donc; acier blanc #2. Il est nommé ainsi à cause de la couleur de l’emballage dans lequel il était enveloppé à Hitachi Metals. La composition de cet acier est très pure et contient presque seulement du fer et du carbone (1.05%-1.2%). C’est entre les mains de forgerons très expérimentés qu’on se rend compte du potentiel énorme du Shirogami #2. La qualité du traitement thermique et le forgeage à plus basse température sont des éléments clés pouvant permettre au Shirogami #2 de rivaliser, et même de surpasser beaucoup d’aciers modernes. Essayer une lame en Shiro #2 forgée par Tanaka-san, Kisuke Manaka-san ou la forge de Yoshikane et vous verrez !\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812747438,"sku":"AAA-120W2K-53-FA210","price":470.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/55C897C5-865F-487C-A358-E62250DBF536.jpg?v=1666793741"},{"product_id":"hitohira-imojiya-mz-vg-1-santoku-165mm-imitation-dacajou","title":"Hitohira Imojiya MZ VG-1 Santoku 165mm Mahogany Imitation","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\u003eManufactured by TAKEFU SPECIAL STEEL CO VG-1 is a stainless steel created for blade manufacture and known for its fine structure, high toughness and ease of heat treatment. With 1.0% carbon for improved wear resistance and 14% chromium for superior corrosion resistance and strength, VG-1 steel meets the requirements of Japanese forges for knife design. This makes it an excellent choice for buying your first quality stainless steel blade, or adding one to your collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan 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":43487812845742,"sku":"AAA-268-09-CA165","price":135.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0874-scaled.jpg?v=1666793270"},{"product_id":"hitohira-futana-s3-nashiji-bunka-170mm-cerisier","title":"Hitohira Futana S3 Nashiji Bunka 170mm Cherry","description":"\u003cp\u003eThe Hitohira Futana S3 Nashiji Bunka 170mm is one of the models in Hitohira's Futana range. Made from stainless Ginsan steel, it offers great durability and professional-level performance. Its very fine tip ensures greater precision, while its cherry wood handle provides a pleasant grip. Enjoy great value for money!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813107886,"sku":"AAA-170N-24-CB","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/44BD9823-FEF9-47A2-84FD-2B1BD76B9B3E.jpg?v=1666793819"},{"product_id":"hitohira-saya-santoku-180mm","title":"Hitohira Saya Santoku 180mm","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Profile: Saya\n\u003cbr\u003e Length: Can hold a Santoku of 180mm Maximum\n\u003cbr\u003e Wood: Ho\n\u003cbr\u003e\n\u003cbr\u003e Don't hesitate to ask for help in choosing the right saya for your knife!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813206190,"sku":"DAFFA-40S180C","price":50.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0420-scaled.jpg?v=1666792602"},{"product_id":"hitohira-saya-petty-135mm","title":"Hitohira Saya Petty 150mm","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Profile: Saya\n\u003cbr\u003e Length: Can hold a Petty of 150mm Maximum\n\u003cbr\u003e Wood: Ho\n\u003cbr\u003e\n\u003cbr\u003e Don't hesitate to ask for help in choosing the right saya for your knife!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813238958,"sku":"DAFFA-40P150","price":35.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0421-scaled.jpg?v=1666792598"},{"product_id":"hitohira-saya-gyuto-240mm","title":"Hitohira Saya Gyuto 240mm","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Profile: Saya\n\u003cbr\u003e Length: Can hold a 240mm Gyuto Maximum\n\u003cbr\u003e Wood: Ho\n\u003cbr\u003e\n \u003cbr\u003eDon't hesitate to ask for help in choosing the right saya for your knife!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813271726,"sku":"DAFFA-40G240C","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0424-scaled-1.jpg?v=1666792583"},{"product_id":"hitohira-imojiya-okd-shirogami-2-stainless-clad-santoku-180mm-pakka","title":"Hitohira Imojiya OKD Shirogami #2 Santoku 180mm Pakka","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e The word santoku translates to \"three virtues,\" which refers to the cutting of meat, fish, and vegetables, or the three following types of cuts: chopping, slicing, and dicing. Highly versatile, the santoku is one of the knife types we recommend as a first or main knife in the kitchen.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\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\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e The Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813304494,"sku":"AAA-269OKDW2-01-CA","price":95.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/69959AF8-C41B-4650-90F1-493FF3C08F6F.jpg?v=1666795033"},{"product_id":"tanaka-toishi-pierre-a-eau-1000-molle","title":"Tanaka Toishi Water Stone #1000 (Soft)","description":"\u003cp\u003e Brand: Tanaka Toishi 田中砥石工業所\n\u003cbr\u003eProduct Type: Whetstone\n\u003cbr\u003e Grain: # 1000\n\u003cbr\u003e Production area: Kyoto \/ Japan\n\u003cbr\u003e Soaking Requirement: 15-20 min\n\u003cbr\u003e Size: 200 x 74 x 34 mm\n\u003cbr\u003e Weight: 1040g\n\u003cbr\u003e\n\u003cbr\u003e This stone is an excellent compromise between natural and synthetic stone. Perfect for a high-contrast Kasumi effect.\u003c\/p\u003e","brand":"Tanaka Toishi","offers":[{"title":"Default Title","offer_id":43509420392622,"sku":"LBEAA-010-1000","price":75.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0626-scaled.jpg?v=1666792138"},{"product_id":"senmudo-maru-fish-tweezer","title":"Senmudo Maru Fish Tweezer Clip","description":"\u003cp\u003eManufacturer: Senmudo\n\u003cbr\u003e Product: Unstopping pliers\n\u003cbr\u003e Weight: 37g\u003c\/p\u003e","brand":"Senmudo","offers":[{"title":"Default Title","offer_id":43509434319022,"sku":"AAFBC-200","price":15.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_1063-scaled.jpg?v=1666792527"},{"product_id":"bloc-de-cuir","title":"Leather Block","description":"\u003cp\u003e Wood: Ash and\/or Maple\n\u003cbr\u003e Leather: Cow\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509434745006,"sku":"Cuir_1","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/Blocdecuir_1.jpg?v=1717081278"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/boxing-day-2024.oembed?page=20","provider":"Stay Sharp","version":"1.0","type":"link"}