{"title":"Slicing knives (Sujihiki, Sakimaru \u0026 Yanagiba)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the world of Japanese knives, \u003c\/span\u003e\u003cspan\u003eslicing knives\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eoccupy a special place. Designed to \u003c\/span\u003e\u003cspan\u003eproduce \u003c\/span\u003e\u003cspan\u003eclean, precise cuts without altering the texture of food, Sujihiki and Yanagiba knives are the ideal companions for working with meat and fish with finesse. From slicing delicate sashimi to a perfectly pink piece of beef, these specialized blades embody Japanese culinary elegance and rigor, especially for cooks looking for slicing knives in Canada.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Stay Sharp, we have selected models forged by renowned craftsmen from high-performance and durable steels. Among these knives, some variants incorporate a so-called Sakimaru tip, adding an additional aesthetic and technical dimension to the blade, making it a refined Japanese slicing knife option.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSujihiki — The Versatile Slicing Knife\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Sujihiki, which literally means flesh slicer, is a double-beveled Japanese knife designed for seamlessly slicing boneless meats, fish, and other tender foods. Its long, narrow blade allows for precise cuts in a single motion with minimal friction, preserving the texture of the ingredients, \u003c\/span\u003e\u003cspan\u003ewhich makes the Sujihiki a widely appreciated slicing knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Japanese version of the Western carving knife, the Sujihiki is prized for its lightness, precision, and ability to create thin, elegant slices. It's suitable for both left- and right-handed users and is reserved for delicate cutting rather than heavy-duty tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eYanagiba — The traditional sashimi knife\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yanagiba, or willow blade, is an iconic Japanese kitchen knife, used primarily for cutting raw fish. Its long, thin, single-beveled blade is designed to glide through the flesh in a single stroke, \u003c\/span\u003e\u003cspan\u003ehelping to limit tearing during slicing.\u003c\/span\u003e\u003cspan\u003e The concave back (urasuki) and bevel angle facilitate clean detachment of the blade after cutting, making it \u003c\/span\u003e\u003cspan\u003ea slicing knife profile commonly used in Japanese cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAvailable in several lengths, the Yanagiba is the tool of choice for chefs specializing in sashimi and nigiri, delivering surgical precision with every slice.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSakimaru — An elegant variation with a curved tip\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Sakimaru is a variation of the slicer, with a specific tip shape, recognizable by its curve inspired by Japanese swords (inverted K-tip). This tip is found on certain variants of the Yanagiba, Takohiki, and Sujihiki called Yanagiba Sakimaru, Takohiki Sakimaru, Sujihiki Sakimaru, for example. Combining the performance of the traditional slicer with a refined aesthetic finish, this variation is often selected by cooks looking for a distinctive Japanese slicing knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlthough more common on Yanagiba or Takobiki, the Sakimaru point can also be found on other types of Japanese knives, such as Gyuto, Petty, or even some Nakiri. In these cases, it adds a distinctive visual touch and can improve blade control depending on the cook's preference.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u0026nbsp;\u003c\/p\u003e","products":[{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8EFC295D-51D7-48AB-A1C0-C066F3925AC4.jpg?v=1666792826"},{"product_id":"hitohira-nakagawa-manzo-shirogami-3-gaucher-yanagiba-270mm-ho","title":"Hitohira Nakagawa Manzo Shirogami #3 Left-handed Yanagiba 270mm Ho","description":"\u003cp\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.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798526126,"sku":"AAA-030W3-05-ZZIA270","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5E0F1DC2-545A-4B15-8ABA-F066EBA21A89.jpg?v=1666794660"},{"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-tanaka-mosuke-aogami-1-yanagiba-270mm-ho","title":"Hitohira Tanaka Mosuke Aogami #1 Yanagiba 270mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Aogami #1 by Hitchachi steel co translates to blue steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but in addition tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single bevel blades.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800066222,"sku":"AAA-111B1O-05-IA270","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A165EA79-AD7A-4414-865C-C24C054E6231.jpg?v=1666795220"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-kiritsuke-yanagiba-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Kiritsuke Yanagiba 300mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\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\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":43487800131758,"sku":"AAA-510-05-IB300","price":555.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F927E72C-ED79-4BCF-AD47-134E5A473E23.jpg?v=1666795243"},{"product_id":"nigara-hamono-anmon-ginsan-kiritsuke-yanagiba-300mm-miroir-tagayasan","title":"Nigara Hamono Anmon Ginsan Kiritsuke Yanagiba 300mm Mirror Tagayasan","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt 35 years old and a creative craftsman, Go Yoshizawa is making the family business shine. He is the head of the Nigara forge, one of the most renowned forges in Japan and worldwide, famous for its Damascus steelwork. Yoshizawa-san draws on the solid foundations of steelwork he has developed over the years to discover and explore new processes. The Nigara forge and its artisan blacksmiths continue to amaze us with knives that are as beautiful as they are powerful.\u003c\/span\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487802556590,"sku":"'990","price":835.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17F0B2E4-8877-454C-8AAE-C3B9C9D54CF3.jpg?v=1666796434"},{"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":"hitohira-nakagawa-manzo-aogami-2-yanagiba-300mm-ho-thinner","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 300mm Ho (Thinner)","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":43487803048110,"sku":"AAA-030B2-05-IA300","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8CA147AD-C033-4478-B56A-D2554864F9F5.jpg?v=1666796879"},{"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-togashi-shirogami-1-fuji-hakumon-mizu-honyaki-yanagiba-330mm-no-handle","title":"Hitohira Togashi Shirogami #1 Fuji Hakumon Mizu Honyaki Yanagiba 330mm No Handle","description":"\u003cp\u003e Sold with its saya.\u003cbr\u003e Kenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804096686,"sku":"AAA-136W1FH-IA330","price":2400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/00C6E132-AFC4-4D45-9D36-1B1FA14F6F71.jpg?v=1666797568"},{"product_id":"hitohira-futana-s3-nashiji-sujihiki-240mm-cerisier","title":"Hitohira Futana S3 Nashiji Sujihiki 240mm Cherry","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSujihiki translates as \"flesh slicer\", which describes its role well. Typically 240mm to 300mm long and 34mm to 40mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and will keep the fibers of the protein you are cutting as intact as possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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":43487805145262,"sku":"AAA-170N-24-GA240","price":250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5EB6D3EE-E833-4D08-B268-A46F4CD92A79.jpg?v=1666797996"},{"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":"nigara-hamono-aogami-super-migaki-tsuchime-sujihiki-240mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Sujihiki 240mm 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":43487805374638,"sku":"Nigara_4","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DBE642E1-F862-4AA8-9843-9F4E3344B7C3.jpg?v=1666798430"},{"product_id":"jiro-tsuchime-wa-sujihiki-240mm-taihei-tagayasan-handle-339","title":"Jiro Tsuchime Wa Sujihiki 240mm Taihei Tagayasan Handle (#339)","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\u003cbr\u003e Blacksmith Jiro  \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487805604014,"sku":"CMA-000-339","price":930.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4AFB4C05-B669-4A87-81D0-CBEEEE0DCF81.jpg?v=1666798608"},{"product_id":"jiro-tsuchime-wa-sujihiki-270mm-taihei-tagayasan-handle-332","title":"Jiro Tsuchime Wa Sujihiki 270mm Taihei Tagayasan Handle (#332)","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\u003cbr\u003e Blacksmith Jiro\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.  \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487805636782,"sku":"CMA-000-332","price":1190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7481C6D3-692C-4273-92E3-A4062ED7A54D.jpg?v=1666798621"},{"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":"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-aogami-2-yanagiba-300mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 300mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\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":43487806554286,"sku":"AAA-152B2-05-IA300","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/36BA66F8-328B-4842-9048-6CCD5F42F526.jpg?v=1666799686"},{"product_id":"hitohira-gorobei-aogami-2-yanagiba-270mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 270mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\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":43487807176878,"sku":"AAA-152B2-05-IA270","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/922B56AA-D35E-4B15-9347-F366FC04F0B1.jpg?v=1666800898"},{"product_id":"hitohira-skr-stainless-sujihiki-270mm-ho","title":"Hitohira SKR Stainless Sujihiki 270mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807537326,"sku":"AAA-330-05-GA270","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/07130352-6389-4E99-8691-8BF5B05E83AC.jpg?v=1666795006"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-sujihiki-240mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Sujihiki 240mm Ziricote","description":"\u003cp\u003e Kenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807963310,"sku":"AAA-125W1M-56-GA240","price":595.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6C4A7CA3-E338-4CF1-BEEA-2676931B48B9.jpg?v=1666797304"},{"product_id":"nigara-hamono-troll-killer-aogami-2-damascus-yanagiba-300-karin","title":"Nigara Hamono Troll killer Aogami #2 Damascus Yanagiba 300 Karin","description":"","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487808422062,"sku":"'1091","price":3000.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2BE911B7-6F9E-48A0-B925-56FE4E46552E.jpg?v=1666797402"},{"product_id":"hitohira-nakagawa-mosuke-enmon-shirogami-1-yanagiba-270mm-ziricote-mirror-polished-saya","title":"Hitohira Nakagawa Mosuke Enmon Shirogami #1 Yanagiba 270mm Ziricote (Mirror Polished\/ Saya)","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 strives 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":43487808651438,"sku":"AAA-055W1-56-IA270","price":930.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/59824284-80D0-4E5D-8CC1-1DA07DB868C5.jpg?v=1666799290"},{"product_id":"hitohira-gorobei-aogami-2-yanagiba-240mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 240mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\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":43487808749742,"sku":"AAA-152B2-05-IA240","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AA2267B8-794A-4903-B5A6-5BF98D00F6D4.jpg?v=1666799676"},{"product_id":"nigara-hamono-anmon-kuzome-ginsan-sakimaru-300mm-snakewood","title":"Nigara Hamono Anmon kuzome Ginsan Sakimaru 300mm Snakewood","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt 35 years old and a creative craftsman, Go Yoshizawa is making the family business shine. He is the head of the Nigara forge, one of the most renowned forges in Japan and worldwide, famous for its Damascus steelwork. Yoshizawa-san draws on the solid foundations of steelwork he has developed over the years to discover and explore new processes. The Nigara forge and its artisan blacksmiths continue to amaze us with knives that are as beautiful as they are powerful.\u003c\/span\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487808782510,"sku":"Anmonkuzome_1","price":1100.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0B7F0866-15DF-4FB5-910E-670BB96242BB.jpg?v=1666799902"},{"product_id":"hitohira-futana-sb-migaki-sujihiki-270mm-cerisier","title":"Hitohira Futana SB Migaki Sujihiki 270mm 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":43487808815278,"sku":"AAA-137M-24-GA270","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1151B3A0-0151-4088-9A1E-DA9D2C9304D6.jpg?v=1666800009"},{"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-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-gorobei-aogami-2-yanagiba-210mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 210mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810093230,"sku":"AAA-152B2-05-IA210","price":195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C83BB642-69C7-46C6-A530-69E934EF421C.jpg?v=1666797546"},{"product_id":"hitohira-hiragana-ws-sujihiki-180mm-pakka","title":"Hitohira Hiragana WS Sujihiki 180mm Pakka","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810388142,"sku":"DAA-060-GA180","price":130.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9512F060-DB1A-4D8F-AB5A-3B62ED17B31D.jpg?v=1666799502"},{"product_id":"hitohira-togashi-shirogami-1-tachi-yanagiba-300mm-ho","title":"Hitohira Togashi Shirogami #1 Tachi Yanagiba 300mm Ho","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\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;\"\u003eLe Shirogami #1 par Hitachi steel co se traduit par acier blanc #1 et est une version améliorée du Shirogami #2 car il contient un taux de carbone plus élevé.\u0026nbsp; Il tient sa dénomination en référence à la couleur du papier dans lequel il est emballé une fois produit. Il est considéré comme un des aciers les plus purs, après le Tamahagane, ce qui permet d’obtenir un tranchant plus incisif que la plupart des autres aciers. Cependant, il sera généralement plus fragile et peut briser plus facilement par suite d’une mauvaise utilisation. Maîtriser la forge du shirogami #1 pour exploiter son plein potentiel n’est pas simple et demande une expertise que peu de forgerons détiennent. C’est dans le processus de fabrication d’un couteau de type Mizu Honyaki que vous retrouverez le shirogami #1 sous sa version la plus difficile a forgée, mais aussi la plus tranchante.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811436718,"sku":"AAA-130W1T-05-IA300","price":355.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/CD275248-84A9-4AFE-87A4-5D8BFD555C7D.jpg?v=1666800405"},{"product_id":"hitohira-futana-stainless-tsuchime-damascus-sujihiki-240mm-cerisier","title":"Hitohira Futana Stainless Tsuchime Damascus Sujihiki 240mm Cherry","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;\"\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":43487812255918,"sku":"AAA-173-24-GA240","price":310.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3956B9D4-76DA-44D2-A209-DF50D23671D4.jpg?v=1666800394"},{"product_id":"morihei-hisamoto-hagane-sujihiki-240mm-pakka","title":"Morihei Hisamoto Hagane Sujihiki 240mm Pakka","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487812518062,"sku":"AMA-111-01-GA240","price":220.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1EEB0E38-5F85-48E6-A40E-9B805BF718A1.jpg?v=1666798306"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-sujihiki-270mm-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Sujihiki 270mm 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;\"\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":43487812649134,"sku":"AAA-120W2K-53-GA270","price":395.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/29194B85-C8A2-4160-AA32-6CC094D597CD.jpg?v=1666800917"},{"product_id":"hitohira-hinode-tsuchime-shirogami-2-stainless-clad-sujihiki-270mm-ho","title":"Hitohira Hinode Tsuchime Shirogami #2 Stainless Clad Sujihiki 270mm 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":43487812780206,"sku":"AAA-613-05-GA270","price":435.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/73BEFD46-B1AE-4363-BE35-6B6D8A12BD95.jpg?v=1666800448"},{"product_id":"hitohira-togashi-shirogami-1-mizu-honyaki-yanagiba-270mm-bois-debene","title":"Hitohira Togashi Shirogami #1 Mizu Honyaki Yanagiba 270mm Ebony wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\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":43509458862254,"sku":"AAA-0300W1-49-IA270","price":1700.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_1025-scaled.jpg?v=1666793322"},{"product_id":"hitohira-tanaka-mosuke-aogami-1-kiritsuke-yanagiba-300mm-bois-debene","title":"Hitohira Tanaka Mosuke Aogami #1 Mirror Polish Kiritsuke Yanagiba 300mm Ebony","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Aogami #1 by Hitchachi steel co translates to blue steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but in addition tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single bevel blades.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509468922030,"sku":"AAA-075B1K-04-IB300","price":780.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaMosukeAogami_1PoliMiroirKiritsukeYanagiba300mmBoisd_ebene_1.jpg?v=1705175956"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-sujihiki-300mm-ebene-de-taihei","title":"Hitohira Togashi Shirogami #1 Stainless Clad Sujihiki 300mm Tahei Ebony","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;\"\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":43509493891246,"sku":"AAA-125W1M-49-GA300","price":785.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FFCE0812-1A30-4126-91C9-BAA0EBDEDF0E.jpg?v=1666794203"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-yanagiba-210mm-ebene","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 210mm Ebony","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\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":43509494218926,"sku":"AAA-050B2-04-IA210","price":475.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/893D17AB-0DEB-4CB2-ABBB-3AFA42AAE528.jpg?v=1666794251"},{"product_id":"takada-no-hamono-shirogami-2-hh-sujihiki-270mm-ho","title":"Takada no Hamono Shirogami #2 HH Sujihiki 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.  \u003cbr\u003eTakada no Hamono\u003cbr\u003e Mitsaki Takada is a knife craftsman in Sakai, having 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 multi-dimensional. 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, with his attention to even the smallest details.  \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":43509496807598,"sku":"BCA-W2HH-05-GA270","price":385.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D4E11635-C8AB-4664-BE39-A4215E6255AC.jpg?v=1666794310"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-yanagiba-270mm-ebene","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 270mm Ebony","description":"\u003cp\u003e Kikuchiyo:  \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.\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":43509498380462,"sku":"AAA-050B2-04-IA270","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/28BD38EB-1C93-4C76-9A1A-775FF7FD3127.jpg?v=1666794421"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-yanagiba-300mm-ebene","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 300mm Ebony","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.\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":43509501460654,"sku":"AAA-050B2-04-IA300","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FC289B48-1D9E-4405-8F91-17E8326DD7C7.jpg?v=1666794458"},{"product_id":"hitohira-nakagawa-manzo-silver-3-yanagiba-270mm-ebene","title":"Hitohira Nakagawa Manzo Silver #3 Yanagiba 270mm Ebony","description":"\u003cp\u003e Brand: Hitohira (Chinese)\n\u003cbr\u003e Smith: Kikuchiyo\n\u003cbr\u003e Production area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Yanagiba\n\u003cbr\u003e Size: 270mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: Yasuki Silver #3 (Ginsan), mild stainless steel cladding\n\u003cbr\u003e Handle: ebony and buffalo horn octagonal ferrule\n\u003cbr\u003e Total length: 414 mm\n\u003cbr\u003e Edge length: 256 mm\n\u003cbr\u003e Length from handle to tip: 272 mm\n\u003cbr\u003e Blade height: 33 mm\n\u003cbr\u003e Thickness: 3.2 mm\n\u003cbr\u003e Handle length: 140 mm\n\u003cbr\u003e Weight: 186g\n\u003cbr\u003e Hand orientation: right-handed\n\u003cbr\u003e Grinder: Manzo\n\u003cbr\u003e Come with his Saya\n\u003cbr\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":43509505720494,"sku":"AAA-050G3-04-IA270","price":610.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0C14A700-D096-4D97-ABC7-F61E1A2A5D95.jpg?v=1666794684"},{"product_id":"masafune-sk-sujihiki-300mm-bois-de-rose","title":"Masafune SK Sujihiki 300mm Rosewood","description":"","brand":"Masafune","offers":[{"title":"Default Title","offer_id":43509519941806,"sku":"FAA-010-06-GA300","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/492E6685-79DF-481D-9E38-5F6CABCA23D3.jpg?v=1666795063"},{"product_id":"hitohira-tanaka-manzo-aogami-1-damascus-kiritsuke-yanagiba-300mm-ebene","title":"Hitohira Tanaka Manzo Aogami #1 Damascus Kiritsuke Yanagiba 300mm Ebony","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\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509521809582,"sku":"AAA-115B2D-04-IB300","price":1180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5C2ADCFA-546A-428E-89FB-22BB679140CB.jpg?v=1666795197"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-yanagiba-300mm-ironwood","title":"Yoshihiro Yauji Aogami #2 Damascus Yanagiba 300mm Ironwood","description":"\u003cp\u003eBorn in 1983, Mr. Yoshihiro Yauji developed a very early interest in manual crafts and gradually fell in love with steel tools. He developed a keen interest in knives in particular since, in his words, “they represent the starting point for mankind”. And further, “From the Stone Age onward, human beings began using crafted implements to cut down trees – a fact which eventually led to the development of civilization”. \u003cbr data-mce-fragment=\"1\"\u003e In 2003, Yoshihiro Yauji became an apprentice of Master Hideo Kitaoka, who is renown as one of the best craftsmen in Japan. After more than 15 years of intensive training, Mr. Yoshihiro Yauji began making his own knives in 2019. Of note: he performs the entire spectrum of forging, grinding, finishing, and sharpening all on his own.\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\n\u003cp\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","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509536620718,"sku":"'897","price":740.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AB8D9DB9-1B17-41A8-8224-DFDC775771CE.jpg?v=1666795534"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-yanagiba-330mm-ironwood","title":"Yoshihiro Yauji Aogami #2 Damascus Yanagiba 330mm Ironwood","description":"\u003cp\u003eBorn in 1983, Mr. Yoshihiro Yauji developed an interest in DIY since childhood and gradually fell in love with steel tools. He found a very special connection with knives because knives, in his own words, \"represent the starting point of humanity.\" Starting in the Stone Age, humans began using knives to cut trees and eventually led to the development of civilization. In 2003, Yoshihiro became an apprentice of Master Hideo Kitaoka, considered one of Japan's finest craftsmen. After more than 15 years of training, Yoshihiro finally began making knives independently in 2019. It is worth noting that he forges, sharpens, finishes, and hones everything himself.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509536882862,"sku":"'898","price":860.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BB16F11E-2494-41AC-9E8C-DCCEC7E0DF79.jpg?v=1666795545"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-sakimaru-300mm-ironwood","title":"Yoshihiro Yauji Aogami #2 Damascus Sakimaru 300mm Ironwood","description":"\u003cp\u003eBorn in 1983, Mr. Yoshihiro Yauji developed an interest in DIY since childhood and gradually fell in love with steel tools. He found a very special connection with knives because knives, in his own words, \"represent the starting point of humanity.\" Starting in the Stone Age, humans began using knives to cut trees and eventually led to the development of civilization. In 2003, Yoshihiro became an apprentice of Master Hideo Kitaoka, considered one of Japan's finest craftsmen. After more than 15 years of training, Yoshihiro finally began making knives independently in 2019. It is worth noting that he forges, sharpens, finishes, and hones everything himself.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509537013934,"sku":"'899","price":780.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8D41D7C7-85C3-447F-94B4-A9122529D226.jpg?v=1666795555"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-sakimaru-330mm-ironwood","title":"Yoshihiro Yauji Aogami #2 Damascus Sakimaru 330mm Ironwood","description":"\u003cp\u003eBorn in 1983, Mr. Yoshihiro Yauji developed an interest in DIY since childhood and gradually fell in love with steel tools. He found a very special connection with knives because knives, in his own words, \"represent the starting point of humanity.\" Starting in the Stone Age, humans began using knives to cut trees and eventually led to the development of civilization. In 2003, Yoshihiro became an apprentice of Master Hideo Kitaoka, considered one of Japan's finest craftsmen. After more than 15 years of training, Yoshihiro finally began making knives independently in 2019. It is worth noting that he forges, sharpens, finishes, and hones everything himself.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509537276078,"sku":"'900","price":915.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/347C70D7-5152-490B-9B2D-4701465A71D8.jpg?v=1666795565"},{"product_id":"hitohira-tanaka-manzo-aogami-1-damascus-kiritsuke-yanagiba-270mm-ebene","title":"Hitohira Tanaka Manzo Aogami #1 Damascus Kiritsuke Yanagiba 270mm Ebony","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":43509540946094,"sku":"AAA-115B2D-04-IB270","price":1000.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C11414EB-C80A-4944-856F-04105F081A81.jpg?v=1666795683"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/collections\/Sakimaru_represent.jpg?v=1667601968","url":"https:\/\/staysharpmtl.com\/en\/collections\/couteau-a-trancher.oembed?page=10","provider":"Stay Sharp","version":"1.0","type":"link"}