{"title":"Couteau Kiritsuke par Marque","description":"\u003ch1 dir=\"ltr\"\u003e\u003cspan\u003eCouteau Kiritsuke par Marque : Yoshikane, Hado, Nigara Hamono \u0026amp; Plus\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCette collection de couteaux kiritsuke par marque s'adresse à l'acheteur qui a déjà une maison de forge en tête. Neuf fabricants japonais sont réunis sur une seule page en français, du kiritsuke artisanal d'entrée aux pièces de collection les plus recherchées. Ils sont disponibles en boutique à Montréal et livrés partout au Canada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNos kiritsuke japonais par fabricant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLe catalogue couvre neuf maisons : Yoshikane, Hatsukokoro, Hado, Nigara Hamono, Hitohira, Tetsujin, Shiro Kamo, Kisuke Manaka et Takeda NAS. Deux formats structurent la sélection : le kiritsuke gyuto, à double biseau, accessible à tous les niveaux, et le kiritsuke traditionnel à simple biseau, réservé aux mains expertes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eYoshikane : kiritsuke SKD et Shirogami\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshikane travaille l'acier SKD, un semi-inox qui garde son tranchant longtemps pour un entretien plus simple que celui du carbone pur. Ses kiritsuke se distinguent par un profil fin et des finitions migaki ou nashiji soignées.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHado : kiritsuke Ginsan et SG2\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLe Ginsan offre un tranchant proche du carbone avec la résistance à la corrosion de l'inox. Le Hado SG2 Kiritsuke Shiosai mise sur un acier de poudre. Profils fins et manches wa octogonaux caractérisent la maison.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eNigara Hamono : kiritsuke Damascus\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNigara est reconnue pour ses finitions Damascus Tsuchime martelées et Anmon, en aciers SG2 et HAP40. Ses couteaux sont des pièces de collection autant que des couteaux de cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHatsukokoro : kiritsuke artisanal Amagasaki\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHatsukokoro réunit des forgerons artisanaux indépendants, chaque ligne étant forgée par un maître différent. Ses kiritsuke sont offerts en aogami 2 et en acier carbone San Mai, un bon point d'entrée artisanal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHitohira, Tetsujin, Shiro Kamo, Kisuke Manaka, Takeda NAS\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHitohira propose un large portfolio en SLD et shirogami 1. Tetsujin est une maison de niche à la géométrie très fine. Shiro Kamo forge des lames asymétriques en aogami super. Kisuke Manaka est un forgeron indépendant rare, et le Takeda NAS, en aogami super martelé à la main, fait partie des pièces les plus recherchées.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eQuelle marque de couteau kiritsuke choisir ?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eEntretien simple au quotidien : Yoshikane SKD ou Hado SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePlaisir du carbone : Hatsukokoro aogami, Shiro Kamo aogami super ou Hado Ginsan en compromis.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePièces rares : Takeda NAS, Kisuke Manaka ou Nigara Damascus.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePremier kiritsuke artisanal : Hatsukokoro ou Shiro Kamo.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke traditionnel vs kiritsuke gyuto : laquelle vous convient ?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke traditionnel\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBiseau :\u003c\/span\u003e\u003cspan\u003e simple, lame asymétrique.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNiveau :\u003c\/span\u003e\u003cspan\u003e maîtrise avancée requise.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMain dominante :\u003c\/span\u003e\u003cspan\u003e forgé pour droitier par défaut.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eUsage :\u003c\/span\u003e\u003cspan\u003e poisson, sashimi, légumes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke gyuto\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBiseau :\u003c\/span\u003e\u003cspan\u003e double, lame symétrique.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNiveau :\u003c\/span\u003e\u003cspan\u003e accessible à tous les niveaux.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMain dominante :\u003c\/span\u003e\u003cspan\u003e droitiers et gauchers.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eUsage :\u003c\/span\u003e\u003cspan\u003e usage quotidien de type gyuto.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eLes aciers des maisons kiritsuke du catalogue Stay Sharp\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLes aciers de poudre et semi-inox, comme le SG2, le SKD et le HAP40, conviennent à un usage intensif sans protocole strict. Les carbones, aogami et shirogami, offrent le tranchant le plus fin, mais exigent un séchage après chaque usage. Le Ginsan, inoxydable au comportement proche du carbone, est un bon compromis. Plus l'acier est dur, plus le fil est fin et durable, mais plus l'aiguisage demande une pierre adaptée.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"hado-ginsan-kiritsuke-gyuto-210mm-kijiro-lacquered","title":"Hado Ginsan Kiritsuke Gyuto 210mm Kijiro Lacquered","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co. \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Ginsan kiritsuke gyuto featured here is part of the Hado series—a refined blade born from tradition, precision, and a commitment to craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years, he was paid a salary, and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion, and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. This Ginsan kiritsuke gyuto is the result of that dedication, blending the sharpness of Ginsan steel with the striking aesthetics of a kiritsuke profile. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co. \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Hado kiritsuke knife format — with its angular, clipped tip and flat belly — demands exactly the kind of refined grinding mastery Maruyama devoted years to perfecting. This Ginsan kiritsuke gyuto translates that mastery into a blade that handles the push-cutting precision of a kiritsuke and the versatile rocking motion of a gyuto with equal authority. Ginsan's corrosion resistance makes it an ideal choice for demanding kitchen environments without sacrificing the keen, refined edge this profile deserves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487806652590,"sku":"'1000050","price":610.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D71D9071-57CC-4555-AFD0-09C89C026D8E.jpg?v=1666800085"},{"product_id":"hatsukokoro-nakagawa-ginsan-migaki-kiritsuke-gyuto-210mm-wenge","title":"Hatsukokoro Nakagawa Ginsan Migaki Kiritsuke Gyuto 210mm Wenge","description":"\u003cp\u003e Distributor: Hatsukokoro\n\u003cbr\u003e Blacksmith: Nakagawa Satoshi 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: KirGyuto\n\u003cbr\u003e Size: 210mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: Ginsan (Silver #3), soft iron plated\n\u003cbr\u003e Handle: Wenge wood and Pakka ring\n\u003cbr\u003e Total length: 347 mm\n\u003cbr\u003e Edge length: 198 mm\n\u003cbr\u003e Length from handle to tip: 213 mm\n\u003cbr\u003e Blade height: 42 mm\n\u003cbr\u003e Thickness: 2 mm\n\u003cbr\u003e Handle length: 134 mm\n\u003cbr\u003e Weight: 144g\n \u003cbr\u003eHand orientation: ambidextrous\n\u003cbr\u003e Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who could make No. 1 water-tempered Honyaki knives (Shiroichi Mizu Honyaki) from white steel. It is said that there are only about four blacksmiths who can make these knives as of 2021. This skill is required.\n\u003cbr\u003e Satoshi Nakagawa studied and crafted knives there for 16 years. He closed Shiraki Knives after Master Shiraki's retirement and started Nakagawa Knives in April 2021. He also makes Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless and carbon steel knives. This fact makes him one of the best blacksmiths in Japan. He has inherited Sakai's 600-year history and tradition of cutlery making.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509690499246,"sku":"Nakagawaginsan_2","price":480.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C969AF03-B742-4410-9E16-026579E0D71E.jpg?v=1666799123"},{"product_id":"hado-ginsan-kiritsuke-gyuto-240mm-kijiro-laque","title":"Hado Ginsan Kiritsuke Gyuto 240mm Kijiro Lacquered","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":45402308870318,"sku":"HadoGinsanKiriGyuto240Urushi","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HadoGinsanKiritsukeGyuto240mmKijiroLaque_1.jpg?v=1718826607"},{"product_id":"tetsujin-aogami-2-kasumi-kiritsuke-petty-165mm-ho","title":"Tetsujin Aogami #2 Kasumi Kiritsuke Petty 165mm Ho","description":"The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruit. This versatile knife can even be used to bone poultry and small cuts of meat. Inspired by French cuisine, the term “petty” is derived from the word “petit” and refers to a small chef's knife.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eExplained simply, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which a little chromium and tungsten are added for greater durability and corrosion resistance. On top of this, the steel's higher carbon content results in better cutting retention. Objectively, Aogami #2 is an improvement on Shirogami #2. For patina enthusiasts, on the other hand, Shirogami steel is more reactive to oxidation, and this could be an advantage.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e","brand":"Tetsujin","offers":[{"title":"Default Title","offer_id":46099569934510,"sku":"BDA-010-05-BB165","price":335.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/TetsujinBlue_2KasumiKiritsukePetty165mmHo1.jpg?v=1736360714"},{"product_id":"hado-ginsan-kiritsuke-gyuto-240mm-cerisier","title":"Hado Ginsan Kiritsuke Gyuto 240mm Cherry","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":46331872018606,"sku":"GinsanHadoK-Gyuto240Cherry","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HadoGinsanKiritsukeGyuto240mmCerisier_1.jpg?v=1742934871"},{"product_id":"hitohira-hinode-nashiji-shirogami-2-kiritsuke-gyuto-210mm-tagayasan","title":"Hitohira Hinode Nashiji Shirogami #2 Kiritsuke Gyuto 210mm Tagayasan","description":"\u003cp\u003eThe \u003cstrong\u003ekiritsuke\u003c\/strong\u003e 210 mm combines the versatility of a chef's knife with the precision of a k-tip point. Its long, flat-profiled blade handles vegetables, meat, and fish, while the angled tip allows for detail work that a rounded chef's knife profile does not. At 210 mm, the format stays manageable without sacrificing cutting length. The straight edge geometry naturally orients the technique toward push cuts rather than rocking.\u003c\/p\u003e\n\u003cp\u003eThe sanmai\u0026nbsp;construction pairs a \u003cstrong\u003eShirogami #2\u003c\/strong\u003e (White Steel #2) core with a jigane cladding on both sides. The cladding supports the hard core and creates a softer shoulder behind the edge, stabilizing the geometry through the cut. The nashiji\u0026nbsp;finish gives the jigane a lightly granular texture reminiscent of Asian pear skin, contrasting with the polished edge. The wa handle in tagayasan, a dense hardwood with tight grain, completes the build without shifting the balance toward the handle.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eShirogami #2 (White Steel #2)\u003c\/strong\u003e is a pure carbon steel with no chromium and no significant alloying elements. It responds quickly on a whetstone and reaches a very fine edge in few passes. Hardness sits between 60 and 63 HRC, giving it solid edge retention for a steel of this composition. In return, it is reactive to moisture and acidic foods: a patina develops quickly with use, which is expected and gradually protects the blade. The steel requires immediate drying after contact with wet or acidic ingredients.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWipe the blade dry immediately after use. Do not let food residue dry on the steel. A light coat of camellia oil protects the blade during extended storage. Never put in the dishwasher.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50510645166254,"sku":"AAA-596-65-FB210","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/hitohira-hinode-shirogami-2-kiritsuke-gyuto-210mm-tagayasan-1_c7ee068b-587b-44e5-98ba-493358c61618.jpg?v=1790105327"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/couteau-kiritsuke-par-marque.oembed","provider":"Stay Sharp","version":"1.0","type":"link"}