{"title":"Bunka Knife","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eDiscover the Best Bunka Knife for You\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eDISCOVER THE BUNKA JAPANESE KNIFE: THE VERSATILE TOOL FOR YOUR KITCHEN\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka knife, known in Japanese as 文化包丁 (ぶんかぼうちょう) and pronounced Bunka Bōchō, is a Western-style Japanese kitchen knife, typically measuring between 165 and 180 mm in length. This medium size is ideal for most people, offering a perfect balance between maneuverability and versatility. It is specially designed for cutting proteins, herbs, and vegetables, making the Japanese Bunka knife an excellent everyday companion.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eALL-PURPOSE KNIFE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVersatile and practical, the Bunka is an essential Japanese knife. It is considered a popular variant of the famous Santoku knife, suitable for a wide variety of kitchen tasks. With its short but efficient blade, it's the perfect tool for \u003c\/span\u003e\u003cspan\u003echopping, slicing, and mincing different types of food,\u003c\/span\u003e\u003cspan\u003e such as meat, fish, vegetables, and herbs, which is why many cooks choose a Bunka chef knife for precision tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eORIGINS OF THE \u003c\/span\u003e\u003cspan\u003eBUNKA\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka knife has its origins in Japan, where it was developed in the past to meet the specific needs of Japanese chefs. Belonging to the category of Japanese kitchen knives, the Bunka knife has evolved over time to become a popular variant of the famous Santoku knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCompared to the traditional Western chef's knife, the Bunka knife is distinguished by its more compact size, lightness, and finesse. It is made from harder steel, which enables it to maintain its sharpness for longer. In addition to its practical features, the Bunka is also appreciated for its elegant aesthetics, as a stylish alternative to the classic chef's knife and a popular choice among Bunka knives in Canada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWHAT TO USE A \u003c\/span\u003e\u003cspan\u003eBUNKA \u003c\/span\u003e\u003cspan\u003eFOR\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka knife blade is generally straight-edged, like the Santoku, with a broad blade shape. However, the Bunka's distinguishing feature is its angular inverted tanto tip, also known as the k point. This tapered tip enables precision work, such as brunoise cutting. What's more, it also facilitates access to hard-to-reach places, such as the fat and sinews of meat when doing light butchery work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to its flat profile, the Bunka knife is ideal for push-cut and pull-cut cutting techniques. However, it is less suited to rocking motion due to the lack of curvatures at the front of the blade. With its \u003c\/span\u003e\u003cspan\u003edouble-beveled blade\u003c\/span\u003e\u003cspan\u003e, the Bunka offers enhanced cutting precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBunka vs. Santoku — Which One for Your Kitchen?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka knife and the Santoku are closely related, all-purpose Japanese blades, but their profiles create different cutting experiences in daily kitchen work. The Bunka knife is defined by its angular tip, usually around 60–70 degrees, combined with a flatter edge profile that favors push-cut and pull-cut motions. A Santoku uses a rounded kamagata-style tip and a softer profile that allows for a slight rocking motion during preparation.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSome Japanese Bunka knives offer slightly more blade height near the heel, which can improve knuckle clearance on standard cutting boards. For very fine vegetable julienne cuts, the Santoku can feel slightly easier, while the Bunka knife shines for precise trimming, small ingredients, and controlled detail work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn conclusion, if you're looking for a versatile, elegant, and practical Japanese knife for your kitchen, the Bunka knife is the ideal choice. With an average size of between 165 and 180 mm, it offers a perfect balance between maneuverability and versatility. Opt for a Bunka knife and discover an exceptional cutting experience for your culinary preparations, whether for proteins, herbs, or vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","products":[{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-bunka-bois-de-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Bunka Macassar Taihei Ebony Macassar ","description":"\u003cp\u003eTanaka Blacksmith: He is firmly committed to forging knives from forged steel without touching the stainless steel or the main firing. When it comes to blacksmithing, he is undoubtedly the upper class of blacksmiths. Because it is done by hand, you will see a distinct difference in terms of product and quality. Kyuzo: Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop room and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide, double-beveled knives. After a few years of training, he developed his style based on these respective masters, his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide double bevel with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794036910,"sku":"AAA-090B1M-63-CB","price":590.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0824-scaled.jpg?v=1666792918"},{"product_id":"hitohira-futana-sb-migaki-bunka-170mm-cerisier","title":"Hitohira Futana SB Migaki Bunka 170mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":43487797805230,"sku":"AAA-137M-24-CB170","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/188F2FD1-AE88-48D5-9AE7-88DC16F28DD4.jpg?v=1666794402"},{"product_id":"hitohira-futana-sb-kuro-tsuchime-bunka-170mm-cerisier","title":"Hitohira Futana SB Kuro Tsuchime Bunka 170mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":43487803801774,"sku":"AAA-171T-24-CB","price":280.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/45D6F3CD-10BB-4C4E-A012-3DE126543F03.jpg?v=1666797492"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-bunka-180mm-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Bunka 180mm Ziricote","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe Bunka est un couteau de type tout usage qui a un profil plus droit au niveau du tranchant qu’un Santoku. Cela rend le mouvement de coupe de balancier plus difficile à effectuer. Le Bunka est toutefois parfait pour être utilisé avec la méthode « push-cut » ou « pull-cut ». Sa pointe fine apporte précision et agilité puisqu’elle passe plus facilement au travers des aliments lors de la coupe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eL’ Aogami #1 par Hitchachi steel co se traduit par acier bleu #1. Il a été nommé ainsi en référence à la couleur du papier dans lequel l’acier est emballé à Hitachi steel co. Cet acier a le même taux de carbone que le Shirogami #1(1,25-1,3%), mais en plus on ajoute du tungstène et du chrome à la composition. Ce qui améliore la résistance à la corrosion, la résistance à l’usure et la rétention de coupe du tranchant. Il est considéré par plusieurs, comme le meilleur acier pour les lames à simple biseau.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803867310,"sku":"AAA-090B1M-56-CB","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B78B17F0-1B4C-4CEC-8506-C40AB4900AAC.jpg?v=1666797525"},{"product_id":"yoshikane-skd-nashiji-bunka-170mm-tagayasan","title":"Yoshikane SKD Nashiji Bunka 170mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a Yoshikane bunka knife, this model pairs its exceptional steel with an equally considered aesthetic: the Nashiji (\"pear skin\") finish softens the blade's surface into a subtle textured matte, reducing food release friction. The handle, crafted from Tagayasan — one of Japan's most prized hardwoods — adds a dense, ergonomic grip that complements the knife's balance. Its semi-stainless construction means minimal upkeep without sacrificing the edge retention this steel is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487806029998,"sku":"Yoshikaneskdbunka","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D4CD3349-D29B-42CE-8ABE-C668C9E2C940.jpg?v=1666799157"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-migaki-bunka-180mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Migaki Bunka 180mm Ziricote","description":"\u003cp\u003eKenji 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":43487806423214,"sku":"AAA-125W1M-56-CB180","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A10E85CA-168B-4D4D-B72F-DF15A3D77D9B.jpg?v=1666799540"},{"product_id":"hado-ginsan-damascus-bunka-180mm-kijiro-lacquered","title":"Hado Ginsan Damascus Bunka 180mm 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.\u0026nbsp;\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 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 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. 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 \u003c\/span\u003e\u003cspan\u003eHado bunka knife\u003c\/span\u003e\u003cspan\u003e in this collection carries that same spirit of disciplined craft into a geometry built for versatility: the angular tip and flat belly of the bunka form suit everything from breaking down proteins to executing fine vegetable work. Forged in \u003c\/span\u003e\u003cspan\u003eGinsan Damascus\u003c\/span\u003e\u003cspan\u003e, the layered steel brings corrosion resistance and refined edge retention together — a fitting expression of the mastery Maruyama spent years building under Japan's great grinding masters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487808880814,"sku":"'1000057","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FE3CF9F5-A8C7-4A9F-9724-9E7991AC227F.jpg?v=1666800048"},{"product_id":"hado-ginsan-bunka-180mm-kijiro-lacquered","title":"Hado Ginsan Bunka 180mm Kijiro Lacquered","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\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\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado's Ginsan series is forged from ginsan (number 3 silver steel) by dentoukogeishi (master blacksmith) Shogou Yamatsuka of Yamatsuka Hamono and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Ginsan is a steel that almost replicates the cutting capabilities of high-carbon steels, yet is stainless. Tadataka's concave grinding results in a very thin cutting edge and outstanding cutting capacity, so take the time to tame the knife and use these blades properly if you don't want any nasty surprises. We recommend this series to professional cooks, home cooking enthusiasts or simply as an original gift for family or a close friend.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487808913582,"sku":"'1000049","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F56F359A-3DBA-44C7-BE36-2144C699D36C.jpg?v=1666800072"},{"product_id":"yoshikane-shirogami-2-bunka-170mm-tagayasan","title":"Yoshikane Shirogami #2 Bunka 170mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane bunka knife showcases what makes this format so compelling: a 170mm Japanese bunka knife built for precision work, with a Tagayasan handle — one of the densest and most water-resistant hardwoods used in Japanese cutlery. Its natural oils make it remarkably durable and comfortable over extended use, complementing the reactive Shirogami #2 core with a handle that ages beautifully with proper care.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487809994926,"sku":"'1010","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B92F7B43-3B31-4CDE-A961-C503C2BEFA3C.jpg?v=1666796661"},{"product_id":"hitohira-futana-nickel-damascus-bunka-tagayasan","title":"Hitohira Futana Nickel Damascus Bunka Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":43487811797166,"sku":"AAA-172-53-CB","price":280.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2456CEF2-BF34-4B9D-A4DC-56CCF8A3DBEC.jpg?v=1666799224"},{"product_id":"hitohira-futana-stainless-tsuchime-damascus-bunka-cerisier","title":"Hitohira Futana Stainless Tsuchime Damascus Bunka Cherry","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":43487812223150,"sku":"AAA-173-24-CB","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F49E1853-BC37-4647-AEA0-7048B6C81314.jpg?v=1666799607"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-bunka-180mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Bunka 180mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":43487812812974,"sku":"NigaraASMIgaki_1","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2C10B9CD-D051-40A9-B817-28351E13BAE1.jpg?v=1666801065"},{"product_id":"hitohira-futana-s3-nashiji-bunka-170mm-cerisier","title":"Hitohira Futana S3 Nashiji Bunka 170mm Cherry","description":"\u003cp\u003eThe Hitohira Futana S3 Nashiji Bunka 170mm is one of the models in Hitohira's Futana range. Made from stainless Ginsan steel, it offers great durability and professional-level performance. Its very fine tip ensures greater precision, while its cherry wood handle provides a pleasant grip. Enjoy great value for money!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813107886,"sku":"AAA-170N-24-CB","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/44BD9823-FEF9-47A2-84FD-2B1BD76B9B3E.jpg?v=1666793819"},{"product_id":"makoto-kurosaki-sakura-sg2-bunka-180mm-bois-de-cerisier","title":"Makoto Kurosaki Sakura SG2 Bunka 180mm Cherry wood","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Makoto Kurosaki bunka knife pairs this exceptional cutting geometry with an equally considered aesthetic: a Tsuchime hammered finish that reduces drag during slicing, and a warm cherry wood handle that sits naturally in the hand for extended prep sessions. For those seeking an sg2 bunka knife that delivers both technical performance and refined craftsmanship, this Sakura edition represents Kurosaki's hallmark balance of functional geometry and artisanal attention to detail.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":43509420949678,"sku":"DKA-010-24-CB","price":240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0491-scaled.jpg?v=1666792167"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-bunka-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Bunka 180mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":43509475410094,"sku":"AAA-025W2K-53-CB","price":420.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/651E7A57-9E08-4003-9188-27BBA366F664.jpg?v=1666793733"},{"product_id":"takada-no-hamono-shirogami-2-hh-bunka-170mm-ho","title":"Takada no Hamono Shirogami #2 HH Bunka 170mm Ho","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\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\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMitsaki Takada is a knife craftsman in Sakai. He founded 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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\/span\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis hand hammered bunka knife reflects the same devotion to craft described above — the textured surface, achieved through careful manual hammering, reduces food release while lending the blade a distinctly artisanal character. Forged from Shirogami #2 white steel, it delivers the precise, clean cuts this format is prized for, with edge retention that rewards the patient sharpening practice Tanaka-san's work demands.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43509501722798,"sku":"BCA-W2HH-05-CB170","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/55C03509-021C-41DF-8166-FF62F2AF9ABB.jpg?v=1666794465"},{"product_id":"hitohira-futana-sb-migaki-tsuchime-bunka-cerisier","title":"Hitohira Futana SB Migaki Tsuchime Bunka 170mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":43509504442542,"sku":"AAA-171TM-24-CB","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F5F22349-97D8-4DDE-931F-C8D630E20047.jpg?v=1666794642"},{"product_id":"hatsukokoro-aogami-super-damascus-kurouchi-bunka-170mm-noyer","title":"Hatsukokoro Aogami Super Damascus Kurouchi Bunka 170mm Walnut","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cspan\u003eaogami super bunka knife\u003c\/span\u003e\u003cspan\u003e represents carbon steel knife-making at its most purposeful — Aogami Super's high-hardness core takes an edge that stainless cannot replicate, and it only improves as a natural patina develops with use. The \u003c\/span\u003e\u003cspan\u003ekurouchi\u003c\/span\u003e\u003cspan\u003e finish on the blade road preserves the forge's raw character while reducing surface friction, and for anyone drawn to a \u003c\/span\u003e\u003cspan\u003ecarbon steel bunka knife\u003c\/span\u003e\u003cspan\u003e with genuine workshop aesthetics, the 170mm walnut-handled Inazuma is a compelling choice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509506801838,"sku":"'811","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4B4EE3D7-F2FC-45CB-ADCF-6AC67A7A4527.jpg?v=1666794742"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-kasumi-bunka-180mm-ebene","title":"Hitohira Togashi Shirogami #1 Stainless Clad Kasumi Bunka 180mm Ebony","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.\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":43509538685102,"sku":"AAA-125W1KS-05-CB180","price":580.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/19FD5ECD-5BC4-4328-A4B4-A7E87C146011.jpg?v=1666795621"},{"product_id":"takeshi-saji-r2-damascus-bunka-180mm-corne-de-cerf","title":"Takeshi Saji R2 Damascus Bunka 180mm Stag Horn","description":"\u003cp\u003e Blacksmith: Takeshi Saji 佐治作\n\u003cbr\u003eProduction area: Echizen, Fukui\/ Japan\n\u003cbr\u003e Profile: Bunka\n\u003cbr\u003e Size: 180 mm\n\u003cbr\u003e Steel Type: Powder Steel (Stainless)\n\u003cbr\u003e Steel: R2, Covered with Soft Damascus Stainless Steel\n\u003cbr\u003e Handle: Deer Horn\n\u003cbr\u003e Total length: 304 mm\n\u003cbr\u003e Edge length: 178 mm\n\u003cbr\u003e Length from handle to tip: 183 mm\n\u003cbr\u003e Blade height: 50 mm\n\u003cbr\u003e Thickness: 3 mm\n\u003cbr\u003e Handle length: 120 mm\n\u003cbr\u003e Weight: 228g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Hardness: 63-64 HRC\n \u003cbr\u003eMaster Saji is a third-generation blacksmith from Takefu City, Fukui Prefecture, who was certified as a traditional knife craftsman at the age of 44. He produces Damascus knives, often paired with unique custom handles such as handcrafted ironwood handles. A legend in hunting knife making, Master Saji has a unique eye for fine workmanship and is also constantly innovating, bringing new looks to his knives.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509540389038,"sku":"'909","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DA609AEE-AED9-447C-9DE0-D301A2A71817.jpg?v=1666795650"},{"product_id":"hatsukokoro-aogami-super-kurosagi-bunka-180mm-tagayasan","title":"Hatsukokoro Aogami Super Kurosagi Bunka 180mm Tagayasan","description":"","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509546123438,"sku":"'943","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B87E4390-2C43-49F1-91A6-B909B1C623B2.jpg?v=1666795922"},{"product_id":"hatsukokoro-kumokage-aogami-2-damascus-kurouchi-bunka-180mm-tagayasan","title":"Hatsukokoro Kumokage Aogami #2 Damascus Kurouchi Bunka 180mm Tagayasan","description":"","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509565030574,"sku":"'1006","price":210.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/114E5715-DF51-421B-B068-8955F827574D.jpg?v=1666796620"},{"product_id":"nakagawa-satoshi-ginsan-migaki-bunka-180mm-ebene","title":"Nakagawa Satoshi Ginsan Migaki Bunka 180mm Ebony","description":"\u003cp\u003e Blacksmith: Nakagawa Satoshi 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Bunka\n\u003cbr\u003e Size: 180mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: Ginsan (Silver #3), soft iron plated\n\u003cbr\u003e Handle: Ebony wood and Buffalo horn\n\u003cbr\u003e Total length: 310 mm\n\u003cbr\u003e Edge length: 170 mm\n\u003cbr\u003e Length from handle to tip: 178 mm\n\u003cbr\u003e Blade height: 47 mm\n\u003cbr\u003e Thickness: 2 mm\n\u003cbr\u003e Handle length: 128 mm\n\u003cbr\u003e Weight: 170g\n\u003cbr\u003e Hand orientation: ambidextrous\n \u003cbr\u003eShiraki 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":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509573812398,"sku":"'1046","price":520.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7A2F85E2-4D40-44AF-960A-FDE828E93613.jpg?v=1666796913"},{"product_id":"hatsukokoro-sunaarashi-vg10-kurozome-nickel-damascus-bunka-180mm-teak","title":"Hatsukokoro Sunaarashi VG10 Kurozome Nickel Damascus Bunka 180mm Teak","description":"","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509645050030,"sku":"Sunaarashi_1","price":385.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7EAD2B0A-1C96-4593-8403-E49F761A116A.jpg?v=1666798019"},{"product_id":"nakagawa-uchihamono-aogami-1-suminagashi-bunka-180mm-ebene","title":"Nakagawa Uchihamono Aogami #1 Suminagashi Bunka 180mm Ebony","description":"\u003cp\u003eShiraki 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.\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.  \u003cbr\u003eMyojin is an incredibly talented sharpener with over 10 years of experience in the knife industry. During this time, he also trained as a blacksmith, which he says helps him better understand sharpening.\u003cbr\u003e The entire Sakai knife industry, including Morihiro (Sakai's legendary knife sharpener), was very impressed by his sharpening skills. His personal drive, along with his incredible, consistent productivity, allowed him to improve quickly.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509683257518,"sku":"Nakagawabunka_1","price":730.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0A1CFE31-E484-4471-97E6-ABF7C21D24CE.jpg?v=1666798821"},{"product_id":"saji-hamono-vg10-rainbow-damascus-bunka-180mm-corne-de-vache","title":"Saji Hamono VG10 Rainbow Damascus Bunka 180mm Cow Horn","description":"\u003cp\u003e Blacksmith: Takeshi Saji 佐治作\n\u003cbr\u003eProduction area: Echizen, Fukui\/ Japan\n\u003cbr\u003e Profile: Bunka\n\u003cbr\u003e Size: 180 mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: VG10, Covered with Soft Damascus Stainless Steel\n\u003cbr\u003e Handle: Cow Horn\n\u003cbr\u003e Total length: 304 mm\n\u003cbr\u003e Edge length: 178 mm\n\u003cbr\u003e Length from handle to tip: 183 mm\n\u003cbr\u003e Blade height: 50 mm\n\u003cbr\u003e Thickness: 3 mm\n\u003cbr\u003e Handle length: 120 mm\n\u003cbr\u003e Weight: 219g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Hardness: 60-61 HRC\n \u003cbr\u003eMaster Saji is a third-generation blacksmith from Takefu City, Fukui Prefecture, who was certified as a traditional knife craftsman at the age of 44. He produces Damascus knives, often paired with unique custom handles such as handcrafted ironwood handles. A legend in hunting knife making, Master Saji has a unique eye for fine workmanship and is also constantly innovating, bringing new looks to his knives.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509683388590,"sku":"Saji_1","price":565.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/685B2617-CAD3-493D-B009-D641A5DA5054.jpg?v=1666798832"},{"product_id":"saji-hamono-vg10-rainbow-damascus-bunka-180mm-ebene","title":"Saji Hamono VG10 Rainbow Damascus Bunka 180mm Ebony","description":"\u003cp\u003e Blacksmith: Takeshi Saji 佐治作\n\u003cbr\u003eProduction area: Echizen, Fukui\/ Japan\n\u003cbr\u003e Profile: Bunka\n\u003cbr\u003e Size: 180 mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: VG10, Covered with Soft Damascus Stainless Steel\n\u003cbr\u003e Handle: Ebony and Buffalo Horn\n\u003cbr\u003e Total length: 304 mm\n\u003cbr\u003e Edge length: 163 mm\n\u003cbr\u003e Length from handle to tip: 180 mm\n\u003cbr\u003e Blade height: 48 mm\n\u003cbr\u003e Thickness: 2 mm\n\u003cbr\u003e Handle length: 128 mm\n\u003cbr\u003e Weight: 149g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Hardness: 60-61 HRC\n \u003cbr\u003eMaster Saji is a third-generation blacksmith from Takefu City, Fukui Prefecture, who was certified as a traditional knife craftsman at the age of 44. He produces Damascus knives, often paired with unique custom handles such as handcrafted ironwood handles. A legend in hunting knife making, Master Saji has a unique eye for fine workmanship and is also constantly innovating, bringing new looks to his knives.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509683617966,"sku":"Saji_4","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/788B51C1-61A1-4B6F-B2C9-BBC391FC34A3.jpg?v=1666798861"},{"product_id":"yoshimi-kato-sg2-tsuchime-bunka-180mm-loupe-derable","title":"Yoshimi Kato SG2 Tsuchime Bunka 180mm Maple Burl","description":"\u003cp\u003e Blacksmith: Yoshimi Kato 越前打刃物\n\u003cbr\u003eProduction area: Echizen, Fukui\/ Japan\n\u003cbr\u003e Profile: Bunka\n\u003cbr\u003e Size: 180 mm\n\u003cbr\u003e Steel Type: Powder Steel (Stainless)\n\u003cbr\u003e Steel: SG2, Covered with Soft Stainless Steel\n\u003cbr\u003e Handle: Stabilized Maple Burl\n\u003cbr\u003e Total length: 307 mm\n\u003cbr\u003e Edge length: 178 mm\n\u003cbr\u003e Length from handle to tip: 192 mm\n\u003cbr\u003e Blade height: 50 mm\n\u003cbr\u003e Thickness: 1.8 mm\n\u003cbr\u003e Handle length: 115 mm\n\u003cbr\u003e Weight: 204g\n\u003cbr\u003e Hand orientation: Ambidextrous\n \u003cbr\u003eHardness: 62-64 HRC\n\u003cbr\u003e Yoshimi Kato (aka Yoshimi Katou) is a renowned swordsmith from Echizen, Fukui Prefecture, and a 3rd-generation Kato. Head of Kato Uchihamono, formerly Kintaro, Mr. Kato apprenticed under his father—a 2nd-generation swordsmith—Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is fascinating, and his tsuchime finish is aesthetically pleasing. Kato knives are renowned as the finest examples of Echizen craftsmanship.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509690859694,"sku":"yoshimikato","price":535.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/311E79B5-D594-4972-B801-937D6477BFDB-e1649871804186.jpg?v=1666799143"},{"product_id":"yoshida-hamono-hap-40-bunka-190mm-kurouchi-loupe-derable-rouge","title":"Yoshida Hamono HAP 40 Bunka 190mm Kurouchi Maple Burl (Red)","description":"\u003cp\u003e Manufacturer: Yoshida Hamono\n \u003cbr\u003eBlacksmith: Osamu Yoshida\n\u003cbr\u003e Production area: Kyushu, Saga\/Japan\n\u003cbr\u003e Profile: Bunka\n\u003cbr\u003e Size: 190 mm\n\u003cbr\u003e Steel type: Powder steels\n\u003cbr\u003e Steel: Hitachi HAP 40, soft stainless steel coating\n\u003cbr\u003e Neck: Octagonal dyed stabilized maple burl\n\u003cbr\u003e Total length: 333 mm\n\u003cbr\u003e Edge length: 189 mm\n\u003cbr\u003e Length from handle to tip: 205 mm\n\u003cbr\u003e Blade height: 51 mm\n\u003cbr\u003e Thickness: 2 mm\n\u003cbr\u003e Handle length: 128 mm\n\u003cbr\u003e Weight: 190g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Hardness: 68 HRC\n \u003cbr\u003eYoshida Hamono is located in Saga Prefecture, a very rural area on the island of Kyushu. Like many rural blacksmiths, they specialize in making agricultural tools such as sickles and hoes, but they are nationally renowned for their incredible kitchen knives. The first generation of the Yoshida family was, like many others, blacksmiths. After World War II, they decided to open a small workshop to produce knives and other steel tools, and in 1971, they expanded to large-scale production to meet growing demand from all over Japan. They invested early on in modern machinery that made large-scale production possible, which is one of the reasons they are able to coat their own steel, rather than purchasing it pre-rolled. Because Saga is not a major knife production center and there aren't many other craftsmen, they built a facility capable of handling the entire knife-making process from start to finish, whereas most knife makers outsource their steel rolling and sharpening.\n \u003cbr\u003eWhen HAP 40 first became available, Osamu Yoshida quickly purchased the steel and tried it out. He was amazed at how incredibly sharp the steel could become and how long it would hold its edge, so he began making kitchen knives using this super steel. Although it is a difficult steel to handle, he feels a greater sense of accomplishment when forging with it than with other steels.\n \u003cbr\u003eIn addition to laminating their own steel, they also sub-zero heat treat their knives to purify the steel, allowing the knife to perform and sharpen better. This is done after tempering, by treating the knives with liquid nitrogen to remove excess retained impurities that haven't been converted to martensite. This prevents the knife from bending over time by \"stabilizing\" its structure. While this is scientific mumbo jumbo to most, it's a big deal in the knifemaking world.\n\u003cbr\u003e\n \u003cbr\u003eThe secret of this knife lies in its hard core made of a somewhat exotic Hitachi HAP-40 steel, which falls into the category of modern and technologically advanced steels. HAP-40 is thin enough to sharpen very well, and knives made from it retain their edge 3 to 5 times longer than traditional knives. An interesting fact is that, since it is a powdered steel, it has a very low chromium content (about 4%) and can react like a high-carbon steel under specific circumstances.\n\u003cbr\u003e This steel is heat-treated to an incredible 68 HRC, but can still be sharpened relatively easily on whetstones. It is extremely durable and therefore less likely to chip along the edge than the steel used in traditional knives.\u003c\/p\u003e","brand":"Yoshida","offers":[{"title":"Default Title","offer_id":43509696528558,"sku":"HAPbunka_1","price":570.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B80F70C2-26EA-40FD-AEB9-EE38FE2C4CE0.jpg?v=1666799393"},{"product_id":"yoshida-hamono-hap-40-bunka-190mm-kurouchi-loupe-derable-vert","title":"Yoshida Hamono HAP 40 Bunka 190mm Kurouchi Maple Burl (Green)","description":"\u003cp\u003eYoshida Hamono is located in Saga Prefecture, a very rural area on the island of Kyushu. Like many rural blacksmiths, they specialize in making agricultural tools such as sickles and hoes, but they are nationally renowned for their incredible kitchen knives. The first generation of the Yoshida family was, like many others, blacksmiths. After World War II, they decided to open a small workshop to produce knives and other steel tools, and in 1971, they expanded to large-scale production to meet growing demand from all over Japan. They invested early on in modern machinery that made large-scale production possible, which is one of the reasons they are able to coat their own steel, rather than purchasing it pre-rolled. Because Saga is not a major knife production center and there aren't many other craftsmen, they built a facility capable of handling the entire knife-making process from start to finish, whereas most knife makers outsource their steel rolling and sharpening.  \u003cbr\u003eWhen HAP 40 first became available, Osamu Yoshida quickly purchased the steel and tried it out. He was amazed at how incredibly sharp the steel could become and how long it would hold its edge, so he began making kitchen knives using this super steel. Although it is a difficult steel to handle, he feels a greater sense of accomplishment when forging with it than with other steels.  \u003cbr\u003eIn addition to laminating their own steel, they also sub-zero heat treat their knives to purify the steel, allowing the knife to perform and sharpen better. This is done after tempering, by treating the knives with liquid nitrogen to remove excess retained impurities that haven't been converted to martensite. This prevents the knife from bending over time by \"stabilizing\" its structure. While this is scientific mumbo jumbo to most, it's a big deal in the knifemaking world.\u003cbr\u003e  \u003cbr\u003eThe secret of this knife lies in its hard core made of a somewhat exotic Hitachi HAP-40 steel, which falls into the category of modern and technologically advanced steels. HAP-40 is thin enough to sharpen very well, and knives made from it retain their edge 3 to 5 times longer than traditional knives. An interesting fact is that, since it is a powdered steel, it has a very low chromium content (about 4%) and can react like a high-carbon steel under specific circumstances.\u003cbr\u003e This steel is heat-treated to an incredible 68 HRC, but can still be sharpened relatively easily on whetstones. It is extremely durable and therefore less likely to chip along the edge than the steel used in traditional knives.\u003c\/p\u003e","brand":"Yoshida","offers":[{"title":"Default Title","offer_id":43509696659630,"sku":"HAPbunka_2","price":570.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/33CDB276-CDFD-4289-A42C-F4B0CDE7E1B9.jpg?v=1666799403"},{"product_id":"yoshida-hamono-hap-40-bunka-190mm-kurouchi-loupe-derable-noir","title":"Yoshida Hamono HAP 40 Bunka 190mm Kurouchi Maple Burl (Black)","description":"\u003cp\u003e Manufacturer: Yoshida Hamono\n \u003cbr\u003eBlacksmith: Osamu Yoshida\n\u003cbr\u003e Production area: Kyushu, Saga\/Japan\n\u003cbr\u003e Profile: Bunka\n\u003cbr\u003e Size: 190 mm\n\u003cbr\u003e Steel type: Powder steels\n\u003cbr\u003e Steel: Hitachi HAP 40, soft stainless steel coating\n\u003cbr\u003e Neck: Octagonal dyed stabilized maple burl\n\u003cbr\u003e Total length: 333 mm\n\u003cbr\u003e Edge length: 189 mm\n\u003cbr\u003e Length from handle to tip: 205 mm\n\u003cbr\u003e Blade height: 51 mm\n\u003cbr\u003e Thickness: 2 mm\n\u003cbr\u003e Handle length: 128 mm\n\u003cbr\u003e Weight: 190g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Hardness: 68 HRC\n \u003cbr\u003eYoshida Hamono is located in Saga Prefecture, a very rural area on the island of Kyushu. Like many rural blacksmiths, they specialize in making agricultural tools such as sickles and hoes, but they are nationally renowned for their incredible kitchen knives. The first generation of the Yoshida family was, like many others, blacksmiths. After World War II, they decided to open a small workshop to produce knives and other steel tools, and in 1971, they expanded to large-scale production to meet growing demand from all over Japan. They invested early on in modern machinery that made large-scale production possible, which is one of the reasons they are able to coat their own steel, rather than purchasing it pre-rolled. Because Saga is not a major knife production center and there aren't many other craftsmen, they built a facility capable of handling the entire knife-making process from start to finish, whereas most knife makers outsource their steel rolling and sharpening.\n \u003cbr\u003eWhen HAP 40 first became available, Osamu Yoshida quickly purchased the steel and tried it out. He was amazed at how incredibly sharp the steel could become and how long it would hold its edge, so he began making kitchen knives using this super steel. Although it is a difficult steel to handle, he feels a greater sense of accomplishment when forging with it than with other steels.\n \u003cbr\u003eIn addition to laminating their own steel, they also sub-zero heat treat their knives to purify the steel, allowing the knife to perform and sharpen better. This is done after tempering, by treating the knives with liquid nitrogen to remove excess retained impurities that haven't been converted to martensite. This prevents the knife from bending over time by \"stabilizing\" its structure. While this is scientific mumbo jumbo to most, it's a big deal in the knifemaking world.\n\u003cbr\u003e\n \u003cbr\u003eThe secret of this knife lies in its hard core made of a somewhat exotic Hitachi HAP-40 steel, which falls into the category of modern and technologically advanced steels. HAP-40 is thin enough to sharpen very well, and knives made from it retain their edge 3 to 5 times longer than traditional knives. An interesting fact is that, since it is a powdered steel, it has a very low chromium content (about 4%) and can react like a high-carbon steel under specific circumstances.\n\u003cbr\u003e This steel is heat-treated to an incredible 68 HRC, but can still be sharpened relatively easily on whetstones. It is extremely durable and therefore less likely to chip along the edge than the steel used in traditional knives.\u003c\/p\u003e","brand":"Yoshida","offers":[{"title":"Default Title","offer_id":43509696790702,"sku":"HAPbunka_3","price":570.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0C9A3815-96C8-4FD9-AAB6-542273198384.jpg?v=1666799415"},{"product_id":"motokyuuichi-ginsan-bunka-180mm-chene-brule","title":"Motokyuuichi Ginsan Nashiji Bunka 180mm Burnt Oak","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMotokyuuichi kitchen knives are hand forged in Shimabara City, Nagasaki Prefecture, Japan. The Kyuuichi family had a strong reputation for samurai sword forging during the Edo period, but gradually withdrew from sword forging over time.\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn 1895, the forge was taken over by the sword smith Shoujiro Maeda, to whom we owe the Motokyuuichi forge as we know it today. The Maeda lineage passed on skills and knowledge from generation to generation: the forge of katana, agricultural tools, hunting weapons and kitchen knives. The 4th and 5th generations of the Maeda family have made the transition to forging kitchen knives in a traditional Japanese way. Today, Yasuhide Maeda is in charge of the Motokyuuichi forge and we are proud to collaborate with him to offer you quality Japanese knives at a fair price!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsan translates to : \"silver number 3\", this type of steel falls into the category of stainless steels and is therefore easier to maintain than traditional carbon steels. Ginsan is one of the only stainless steels that can be forged in the traditional way like high content carbon steels. This makes it one of the most pleasant stainless steels to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNashiji is a Japanese word meaning \"pear skin pattern\". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.\u003c\/span\u003e\u003c\/p\u003e","brand":"Motokyuuichi","offers":[{"title":"Default Title","offer_id":43509702000814,"sku":"Motokyuuichi_Bunkaginsan1","price":265.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9B670CC3-70DD-4248-A1C3-94AC65C944F7.jpg?v=1666799715"},{"product_id":"motokyuuichi-aogami-super-kurouchi-bunka-180mm-bois-de-rose","title":"Motokyuuichi Aogami Super Kurouchi Bunka 180mm Rosewood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMotokyuuichi kitchen knives are hand forged in Shimabara City, Nagasaki Prefecture, Japan. The Kyuuichi family had a strong reputation for samurai sword forging during the Edo period, but gradually withdrew from sword forging over time.\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn 1895, the forge was taken over by the sword smith Shoujiro Maeda, to whom we owe the Motokyuuichi forge as we know it today. The Maeda lineage passed on skills and knowledge from generation to generation: the forge of katana, agricultural tools, hunting weapons and kitchen knives. The 4th and 5th generations of the Maeda family have made the transition to forging kitchen knives in a traditional Japanese way. Today, Yasuhide Maeda is in charge of the Motokyuuichi forge and we are proud to collaborate with him to offer you quality Japanese knives at a fair price!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":"Motokyuuichi","offers":[{"title":"Default Title","offer_id":43509702787246,"sku":"Motokyuuichi_BunkaAogami1","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BD54D08E-F3FA-45CF-9147-CE5084611561.jpg?v=1666799765"},{"product_id":"hatsukokoro-shirahama-shirogami-2-migaki-bunka-180mm-wenge","title":"Hatsukokoro Shirahama Shirogami #2 Migaki Bunka 180mm Wenge","description":"","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509703901358,"sku":"Shirahama_3","price":285.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E1D1B991-B530-4B38-AE50-DBAF4EDDB28F.jpg?v=1666799868"},{"product_id":"hado-junpaku-shirogami-1-stainless-clad-ko-bunka-135mm-chene-lacquered","title":"Hado Junpaku Shirogami #1 Stainless Clad Ko Bunka 135mm Lacquered Oak","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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":43509706981550,"sku":"'1000110","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5D6C0EEE-5905-473C-9993-3C33525FD3C8.jpg?v=1666800097"},{"product_id":"hado-junpaku-shirogami-1-stainless-clad-bunka-180mm-chene-lacquered","title":"Hado Junpaku Shirogami #1 Stainless Clad Bunka 180mm Lacquered Oak","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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":43509708226734,"sku":"'1000111","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/14241DCE-6776-4AF2-8380-77AA1EEA2EA6.jpg?v=1666800133"},{"product_id":"hado-sumi-shirogami-2-ko-bunka-135mm-chene-brule","title":"Hado Sumi Shirogami #2 Ko Bunka 135mm Burnt Oak","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.\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\"Ko\" means small, so Ko-bunka mean Small Bunka.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\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\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHado's Sumi series is forged from Shirogami 2(number 2 white steel) by Master Blacksmith Yoshikazu Tanaka and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Covered with oxidizable soft iron steel and sporting a beautiful kurouchi finish, the Sumi series will appeal to the more traditionalist among us who can appreciate the aspects of a full carbon blade. Built with a higher blade height, the Sumi series stands out from other Hado series. Coupled with Tadataka's concave grinding that gives a very thin edge, these blades can be described as laser-like. We recommend this series to professional cooks who have experience with full carbon blades, to traditional japanese knife enthusiasts and to anyone who is ready to make the leap into the world of carbon knives. \u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Chêne\/Oak","offer_id":47152823271598,"sku":"'1000088","price":390.0,"currency_code":"CAD","in_stock":true},{"title":"Chêne Brûlé\/Burnt oak","offer_id":47152823304366,"sku":"'1000089","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E80663D1-E895-49B4-8E9F-9EF31EC8DE39.jpg?v=1666800169"},{"product_id":"hado-sumi-shirogami-2-bunka-180mm-chene-brule","title":"Hado Sumi Shirogami #2 Bunka 180mm","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\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\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado's Sumi series is forged from Shirogami 2(number 2 white steel) by Master Blacksmith Yoshikazu Tanaka and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Covered with oxidizable soft iron steel and sporting a beautiful kurouchi finish, the Sumi series will appeal to the more traditionalist among us who can appreciate the aspects of a full carbon blade. Built with a higher blade height, the Sumi series stands out from other Hado series. Coupled with Tadataka's concave grinding that gives a very thin edge, these blades can be described as laser-like. We recommend this series to professional cooks who have experience with full carbon blades, to traditional japanese knife enthusiasts and to anyone who is ready to make the leap into the world of carbon knives. \u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Chêne\/Oak","offer_id":46034112839854,"sku":"1000089","price":450.0,"currency_code":"CAD","in_stock":false},{"title":"Chêne Brûlé\/Burnt oak","offer_id":46034112872622,"sku":"1000090","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EE998F1F-02A1-4F4D-8174-98C4A0149E7A.jpg?v=1666800182"},{"product_id":"takeda-nas-bunka-medium-180mm-erable","title":"Takeda NAS Bunka Medium 180mm Maple","description":"\u003cp\u003eTakeda Hamono is a small blacksmith shop founded in 1920. Shosui Takeda's father moved his business to Niimi in 1951 and produced hand-forged blades and tools such as kitchen knives, hoes, axes, and more. Master blacksmith Shosui Takeda has successfully forged blades from high-quality Aogami Super carbon steel. These iconic blades have been sold worldwide to knife enthusiasts and professionals seeking high-performance cutting tools. The blades are made of \"AS,\" forged entirely by hand, as has been done for generations.\u003cbr\u003e Takeda has worked to perfect one of the most difficult steels for a blacksmith to forge. Hitachi Blue Super steel has one of the best edge retentions of any steel. Takeda is considered one of the few knife makers to master this material and continues to improve.\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":43509734441134,"sku":"TakedaBunka","price":560.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FDC1A160-FDE1-4FC7-9087-F22E535EC6D0.jpg?v=1666800473"},{"product_id":"nakagawa-uchi-hamono-ginsan-migaki-bunka-170mm-stag-horn","title":"Nakagawa Uchi Hamono Ginsan Migaki Bunka 170mm Stag Horn","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: Bunka\n\u003cbr\u003e Size: 170mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: Ginsan (Silver #3), soft iron plated\n\u003cbr\u003e Handle: Deer Horn and Turquoise\n\u003cbr\u003e Total length: 305 mm\n\u003cbr\u003e Edge length: 171 mm\n\u003cbr\u003e Length from handle to tip: 183 mm\n\u003cbr\u003e Blade height: 48 mm\n\u003cbr\u003e Thickness: 2.7 mm\n\u003cbr\u003e Handle length: 122 mm\n\u003cbr\u003e Weight: 190g\n\u003cbr\u003e Hand 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\u003eSatoshi 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":43509741977774,"sku":"NakagawaStag_1","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/CA20C3E7-1E09-4235-A29F-7866B93B1714.jpg?v=1666800604"},{"product_id":"nigara-hamono-sg2-anmon-damascus-bunka-180mm-ebene","title":"Nigara Hamono SG2 Anmon Damascus Bunka 180mm Ebony","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture).\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakefu Special Steel Co Ltd does not manufacture SG2 anymore and the SG2 knives you will see on the market will be, most of the time, almost identical steels manufactured by other companies like Kobelco's R2 which has the same characteristics as Takefu Special Steel Co Ltd's SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAmong japanese damascus bunka knives, few combine Nigara's signature aesthetic with a steel capable of reaching 64 HRC — making this sg2 damascus bunka knife as demanding to maintain as it is rewarding to use. At 180mm, this bunka knife strikes a balance between reach and maneuverability that suits everything from fine brunoise work to breaking down whole proteins, while the Damascus cladding protects the harder SG2 core during daily use and extends edge retention between sharpenings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43509743517870,"sku":"NigaraAnmon_1","price":565.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F11D3140-696C-45FE-ACC8-02F7592176E9.jpg?v=1666800692"},{"product_id":"hatsukokoro-inazuma-aogami-super-damascus-kurouchi-bunka-180mm-noyer","title":"Hatsukokoro Inazuma Aogami Super Damascus Kurouchi Bunka 180mm Walnut","description":"","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509746401454,"sku":"InazumaBunka","price":335.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F3197515-8F8B-4951-B47E-3C8524F9CBA8.jpg?v=1666800863"},{"product_id":"yoshimi-kato-aogami-super-kurouchi-damascus-bunka-180mm-ebene","title":"Yoshimi Kato Aogami Super Kurouchi Damascus Bunka 180mm Ebony","description":"\u003cp\u003eYoshimi Kato (aka Yoshimi Katou) is a renowned swordsmith from Echizen, Fukui Prefecture, and a 3rd-generation Kato. Head of Kato Uchihamono, formerly Kintaro, Mr. Kato apprenticed under his father—a 2nd-generation swordsmith—Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is fascinating, and his tsuchime finish is aesthetically pleasing. Kato knives are renowned as the finest examples of Echizen craftsmanship.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509757378734,"sku":"YoshimiKatoBunka","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/710BEAA6-2005-41B8-856E-C1D344AD3D4B.jpg?v=1666801446"},{"product_id":"yoshikane-hamono-shirogami-2-stainless-clad-tsuchime-bunka-165mm-ebene","title":"Yoshikane Hamono Shirogami #2 Stainless Clad Tsuchime Bunka 165mm","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43509770092718,"sku":"YoshikaneTsuchimeBunka_1","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2DD6FCF0-09DE-435D-B2C7-63C4B86AF9BB.jpg?v=1666801819"},{"product_id":"hitohira-td-sld-tsuchime-bunka-170mm-noyer","title":"Hitohira TD SLD Tsuchime Bunka 170mm Walnut","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SLD tsuchime bunka knife earns its place in any serious kitchen through more than just its steel. The hand-hammered finish — characteristic of every tsuchime blade — reduces surface contact between the blade and food, letting thin slices fall away cleanly rather than sticking. Combined with SLD's semi-stainless cladding, this texture adds striking visual depth to the blade, making it as impressive on the counter as it is at the cutting board.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509775466670,"sku":"AAA-615SLTM-02-CB170","price":220.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E1511BEF-99AD-4392-A1E1-F70E35572DAE.jpg?v=1666802046"},{"product_id":"hitohira-togashi-blue-1-stainless-clad-migaki-bunka-180mm-ebene-de-makassar-tahei","title":"Hitohira Togashi Aogami #1 Migaki Bunka 180mm Tahei Ebony Makassar","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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;\"\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":43563851481262,"sku":"AAA-125B1M-63-CB181","price":760.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTogashiBlue_1StainlessCladMigakiBunka180mmTaiheiMakassarEbony_1.jpg?v=1668612112"},{"product_id":"nigara-no-hamono-bunka-damascus-180mm-sg2-loupe-derable","title":"Nigara Hamono Bunka bàBlack Damascus 180mm SG2 Maple Burl","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43626588471470,"sku":"bunka nigara damascus maple burl","price":680.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/NigaranoHamonoBunkaBlackDamascus180mmSG2MapleBurl_1.jpg?v=1670000026"},{"product_id":"hitohira-fj-vg-10-bunka-180mm-bois-de-ho","title":"Hitohira FJ VG-10 Bunka 180mm Ho wood","description":"This bunka is perfect for you if you love lightweight, high-performance blades. Here, you are not paying for anything superfluous, but for a simple and powerful blade.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe blade is made from VG-10 stainless steel and is therefore very easy to maintain. The Ho wood handle will require a minimum of maintenance and should be oiled when needed.","brand":"Hitohira","offers":[{"title":"Bois de ho et corne de buffle (Taihei)","offer_id":45550793785518,"sku":"AAA-350-05-CB180-T","price":310.0,"currency_code":"CAD","in_stock":false},{"title":"Bois de ho et corne de buffle","offer_id":45550816493742,"sku":"AAA-350-05-CB180","price":305.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraFJVG-10Bunka180mmHoWoodHandle_Wa__1.jpg?v=1670342275"},{"product_id":"hitohira-togashi-blue-2-kurouchi-bunka-cerisier-et-ebene","title":"Hitohira Togashi Blue #2 Kurouchi Bunka Cherry Wood Handle (Ebony End)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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;\"\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":43642264060078,"sku":"AAA-120B2K-24-CB","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTogashiBlue_2KurouchiBunkaCherryWoodHandle_EbonyEnd__1.jpg?v=1670518668"},{"product_id":"kouhei-shinmatsu-zdp-189-bunka-migaki","title":"Kouhei-Shinmatsu ZDP-189 Bunka Migaki","description":"Made in a very modern way from ZDP-189 powdered steel, this knife is made to last. Ideal for professional cooks, the blade will keep its sharpness for a long time and will resist corrosion. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith a hardness of 65-66 HRC on the rockwell scale, there are not many steels that rival the ZDP-189.","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":43646683218094,"sku":"'180116111251","price":445.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/Kouhei-Shinmatsuzdp-189bunkasilver_1.jpg?v=1670690991"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/collections\/Blue2_Rainbow_Damascus_Bunka180mm_Myojin_1.jpg?v=1689712866","url":"https:\/\/staysharpmtl.com\/en\/collections\/couteaux-bunka.oembed?page=5","provider":"Stay Sharp","version":"1.0","type":"link"}