{"title":"Chef Knife","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eLooking for the best chef's knives for your kitchen?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDiscover our curated selection of handcrafted chef's knives, including some of the finest Japanese knives in Montreal\u003c\/span\u003e\u003cspan\u003e and premium Japanese chef's knife options available throughout Canada.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the culinary world, precision is essential for creating exceptional dishes. That's why chefs around the world seek out the best blades to hone their skills. Among the wide varieties of chef's knives available, \u003c\/span\u003e\u003cspan\u003eJapanese chef’s knives are recognized for their craftsmanship, heritage, and high-level performance\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cspan\u003eFor cooks searching for a Japanese kitchen knife in Canada, our collection combines authenticity, craftsmanship, and performance.\u003c\/span\u003e\u003cspan\u003e For those looking for authentic Japanese knives in Montreal, our collection features standout pieces known for both function and form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAmong these chef's knives, the Kiritsuke and the Gyuto are two jewels of Japanese craftsmanship that deserve special attention. The Chuka-bocho, meanwhile, comes from Chinese cuisine and tradition and is also a chef's knife prized by many culinary professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTHE KIRITSUKE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Kiritsuke knife is a true masterpiece of versatility. With its long, thin blade, it embodies the perfect harmony between a traditional Japanese chef's knife and a carving knife. The Kiritsuke features a sharp point that allows for precise cuts, while the straight edge ensures a clean cut. It is capable of handling a variety of kitchen tasks, from cutting vegetables to preparing meat and fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn addition to its versatility, the Kiritsuke is also prized for its aesthetic beauty. \u003c\/span\u003e\u003cspan\u003eThe Kiritsuke is traditionally associated with experienced chefs and is regarded as a prestigious knife style. \u003c\/span\u003e\u003cspan\u003eOur collection includes Kiritsuke chef's knives handcrafted in Japan—perfect for cooks looking for exceptional Japanese knives in Montreal \u003c\/span\u003e\u003cspan\u003eor a refined Japanese chef's knife in Canada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTHE GYUTO\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Gyuto knife is the quintessential Japanese chef's knife. It features a thin, sharp blade and a tapered tip. The blade's balance allows the Gyuto to adapt to a variety of kitchen tasks, from precise slicing of vegetables to delicate cuts of meat. It is also excellent for finely chopping herbs and spices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Gyuto embodies the essence of the fusion between Japanese culinary traditions and Western cooking needs. It is the chef's knife of choice for many cooks preparing international dishes, as it can easily transition from Asian to Western cutting techniques, all with exceptional precision. \u003c\/span\u003e\u003cspan\u003eIf you're looking for a high-performance Japanese kitchen knife in Canada, the Gyuto remains one of the most versatile and trusted choices. \u003c\/span\u003e\u003cspan\u003eLooking for Japanese knives in Montreal? Explore our curated collection of Gyuto chef's knives here.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCHUKA-BOCHO: THE MASTER OF CHINESE CUISINE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Chuka-bocho knife, also known as a Chinese chef's knife, is a knife specially designed for Chinese cuisine. It features a wide, sturdy blade that allows for quick chopping, slicing, and dicing of a variety of ingredients. The Chuka-bocho is often used for preparing stir-fries, shredding vegetables, and dicing meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis chef's knife features a slightly curved blade toward the tip, allowing chefs to swing the blade while cutting—ideal for fast, continuous cuts. The Chuka-bocho is considered the primary chef's knife in Chinese cuisine. You can find our selection of Chuka-bocho chef's knives here.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"hitohira-nakagawa-ren-shirogami-2-gyuto-240mm-bois-de-ho","title":"Hitohira Nakagawa Ren Shirogami #2 Gyuto 240mm Ho Wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003cb\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487792824494,"sku":"AAA-050W2-05-FA240","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoRenShirogami_2Gyuto240mmBoisdeHo_1.jpg?v=1698955981"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-240mm-bois-de-ho","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 240mm Ho Wood","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":43487794233518,"sku":"AAA-026W1M-05-FA240","price":575.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0089-scaled.jpg?v=1666793006"},{"product_id":"hitohira-nakagawa-ren-shirogami-2-gyuto-210mm-bois-de-ho","title":"Hitohira Nakagawa Ren Shirogami #2 Gyuto 210mm Ho Wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794364590,"sku":"AAA-017W2-05-FA210","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_1006-scaled.jpg?v=1666793043"},{"product_id":"hitohira-t10-tsuchime-gyuto-210mm-bois-de-pakka","title":"Hitohira T10 Tsuchime Gyuto 210mm Bois de Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still in use more than 60 years later. This steel was specially designed for knife making and is used by many master blacksmiths in Japan. Despite the 15% chromium in the composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt which gives the steel a higher hardness with a high temperature quenching treatment.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakamura's V-10 Special is VG-10 heat treated to 61 HRC\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794430126,"sku":"DAA-011-FA210","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0975-scaled.jpg?v=1666793067"},{"product_id":"hitohira-imojiya-mz-vg-1-gyuto-180mm-imitation-dacajou","title":"Hitohira Imojiya MZ VG-1 Gyuto 180mm Mahogany imitation","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eManufactured by TAKEFU SPECIAL STEEL CO VG-1 is a stainless steel created for blade manufacture and known for its fine structure, high toughness and ease of heat treatment. With 1.0% carbon for improved wear resistance and 14% chromium for superior corrosion resistance and strength, VG-1 steel meets the requirements of Japanese forges for knife design. This makes it an excellent choice for buying your first quality stainless steel blade, or adding one to your collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794462894,"sku":"AAA-268-09-FA180","price":145.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0881-scaled.jpg?v=1666793078"},{"product_id":"hitohira-tp-gyuto-210mm-bois-de-pakka-rouge","title":"Hitohira TP Gyuto 210mm Red pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003cb\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eManufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy Super Gold 2(SG2) steel is known for its higher-than-average cutting retention and breathtaking sharpness. The red Pakka handles are emblematic of this line and are comfortable in the hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794528430,"sku":"DAA-020-FA210","price":325.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0804-scaled.jpg?v=1666793090"},{"product_id":"hitohira-futana-sb-migaki-gyuto-210mm-cerisier","title":"Hitohira Futana SB Migaki Gyuto 210mm Cherry wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487795445934,"sku":"AAA-137M-24-FA210","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D5B254D8-3A2B-443E-ABC5-D4A60037AE06.jpg?v=1666793761"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-gyuto-240mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Gyuto 240mm Cherry","description":"\u003cp\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795708078,"sku":"DAA-120-FA240","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5FFA3E55-5D9F-44F0-B0A1-958B9D480042.jpg?v=1666793845"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Rosewood","description":"Considered 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. \n\u003cdiv class=\"elementor elementor-13317 elementor-location-single post-17240 product type-product status-publish has-post-thumbnail product_cat-couteau-de-chef product_cat-couteau-de-chef-gyuto-amp-kiritsuke product_cat-couteaux product_cat-fabriquants product_cat-gyuto-2 product_cat-hitohira product_cat-nouveaute product_cat-oxydable product_cat-type-dacier product_cat-type first instock sold-individually taxable shipping-taxable purchasable product-type-simple product\" data-elementor-type=\"product\" data-elementor-id=\"13317\" data-elementor-settings=\"\u0026lt;\u0026gt;\"\u003e\n\n\u003cdiv class=\"elementor-section-wrap\"\u003e\n\n\u003csection class=\"elementor-section elementor-top-section elementor-element elementor-element-391dcc1 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"391dcc1\" data-element_type=\"section\"\u003e\n\u003cdiv class=\"elementor-container elementor-column-gap-wide\"\u003e\n\n\u003cdiv class=\"elementor-row\"\u003e\n\n\u003cdiv class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5a3f2067\" data-id=\"5a3f2067\" data-element_type=\"column\"\u003e\n\n\u003cdiv class=\"elementor-column-wrap elementor-element-populated\"\u003e\n\n\u003cdiv class=\"elementor-widget-wrap\"\u003e\n\n\u003cdiv class=\"elementor-element elementor-element-3017b832 elementor-widget elementor-widget-woocommerce-product-data-tabs\" data-id=\"3017b832\" data-element_type=\"widget\" data-widget_type=\"woocommerce-product-data-tabs.default\"\u003e\n\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\n\u003cdiv id=\"tab-description\" class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\" role=\"tabpanel\" aria-labelledby=\"tab-title-description\"\u003e \nKyuzo:\n Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795740846,"sku":"AAA-020B1M-70-FA240","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BBCAF7F5-5166-4530-9AE5-E6F51E60D642.jpg?v=1666793853"},{"product_id":"hitohira-td-sld-tsuchime-gyuto-240mm-noyer","title":"Hitohira TD SLD Tsuchime Gyuto 240mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796199598,"sku":"AAA-615SLTM-02-FA240","price":290.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/489E1A98-7565-4D3F-B8A4-3364842A323B.jpg?v=1666793993"},{"product_id":"hitohira-td-sld-nashiji-gyuto-210mm-noyer","title":"Hitohira TD SLD Nashiji Gyuto 210mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796494510,"sku":"AAA-615SLN-02-FA210","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C2A3317A-B870-45E9-89D1-7F8E60E45836.jpg?v=1666794073"},{"product_id":"hitohira-futana-s3-nashiji-kiritsuke-gyuto-210mm-cerisier","title":"Hitohira Futana S3 Nashiji Kiritsuke Gyuto 210mm Cherry","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKiritsuke-Gyuto is a cross between gyuto and traditional kiritsuke. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. The Kiritsuke-Gyuto will act as a chef's knife in your kitchen and can do most of the work. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNashiji is a Japanese word meaning \"pear skin pattern\". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796625582,"sku":"AAA-130N-24-FB210","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EE33BC9E-83C7-479A-8A1A-44E9B8E67BFD.jpg?v=1666794107"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-migaki-gyuto-210mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Migaki Gyuto 210mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796953262,"sku":"DAA-121-FA210","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/97822D3F-9828-4841-A4E4-BB5D04EF8352.jpg?v=1666794186"},{"product_id":"hitohira-skr-stainless-gyuto-240mm-ho","title":"Hitohira SKR Stainless Gyuto 240mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797149870,"sku":"'624","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A810B744-5DD9-4A80-BBF9-CDC3BE07AC2A.jpg?v=1666794243"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-gyuto-240mm-taihei-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Gyuto 240mm Taihei Rosewood","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\n \u003cbr\u003eKyuzo:\n\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop 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 Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife 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":43487797280942,"sku":"AAA-020B1K-06-FA240","price":690.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/74449319-5B9F-49D4-BB99-835C0F16AB38.jpg?v=1666794279"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-270mm-cerisier","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 270mm Cherry","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797412014,"sku":"AAA-021B1S-24-FA270","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/99B09028-B3EB-4200-B137-40D3EFC21C7A.jpg?v=1666794303"},{"product_id":"hitohira-tanaka-mosuke-shirogami-2-kiritsuke-yanagiba-270mm-ho","title":"Hitohira Tanaka Mosuke Shirogami #2 Kiritsuke Yanagiba 270mm Ho","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797575854,"sku":"AAA-075W2D-05-IB270","price":405.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F3B6D798-3B32-4FED-9F48-35C3B9B31E42.jpg?v=1666794384"},{"product_id":"hitohira-futana-sb-migaki-tsuchime-gyuto-210mm-cerisier","title":"Hitohira Futana SB Migaki Tsuchime Gyuto 210mm Cherry wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487798034606,"sku":"AAA-171TM-24-FA210","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/09A39E72-CC3B-4509-8A90-651D5926B6E0.jpg?v=1666794490"},{"product_id":"hitohira-skr-stainless-gyuto-210mm-cerisier","title":"Hitohira SKR Stainless Gyuto 210mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798624430,"sku":"'807","price":230.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/25757EA1-1A75-42E7-AAEC-4987C04B3444.jpg?v=1666794715"},{"product_id":"hitohira-skr-stainless-gyuto-210mm-ho","title":"Hitohira SKR Stainless Gyuto 210mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798722734,"sku":"AAA-330-05-FA210","price":225.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/470150F3-AE8B-4ADB-B824-87A6F82903EF-1.jpg?v=1666794850"},{"product_id":"hitohira-nakagawa-yohei-tamame-gyuto-240mm-taihei-bois-de-rose","title":"Hitohira Nakagawa Yohei Tamame Gyuto 240mm Taihei Rosewood","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799640238,"sku":"AAA-T001Y-70-FA240","price":970.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F98209AD-00FA-41FB-91F9-7431FB1DDA37.jpg?v=1666795017"},{"product_id":"jiro-tsuchime-wa-gyuto-255mm-taihei-tagayasan-267","title":"Jiro Tsuchime Wa Gyuto 255mm Taihei Tagayasan #267","description":"\u003cp\u003e*AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487799738542,"sku":"'848","price":850.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17B4B422-0EFA-4DED-9F6D-1B0CF533CC9D.jpg?v=1666795074"},{"product_id":"jiro-tsuchime-wa-gyuto-225mm-taihei-tagayasan-handle-262","title":"Jiro Tsuchime Wa Gyuto 225mm Taihei Tagayasan Handle #262","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n \u003cbr\u003eHe's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487799771310,"sku":"'849","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0BEBD2C6-DC9F-4DCD-808E-F1AB9C1E1154.jpg?v=1666795087"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-gyuto-210mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Gyuto 210mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799902382,"sku":"DAA-120-FA210","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C76925DC-CE04-4266-B8BD-AB5DF3A508FD.jpg?v=1666795146"},{"product_id":"hitohira-futana-s3-nashiji-gyuto-240mm-cerisier","title":"Hitohira Futana S3 Nashiji Gyuto 240mm Cherry","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the Western chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNashiji is a Japanese word meaning \"pear skin pattern\". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800098990,"sku":"AAA-030-24-FA240","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1526E26D-6EA3-4932-BF36-E469607EF36A.jpg?v=1666795231"},{"product_id":"yoshikane-shirogami-2-gyuto-240mm-tagayasan","title":"Yoshikane Shirogami #2 Gyuto 240mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487800230062,"sku":"'869","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AAF9CEE3-79D6-4AF0-B2D6-CFA9D8F0E4FF.jpg?v=1666795271"},{"product_id":"hitohira-td-aogami-2-stainless-clad-migaki-gyuto-210mm-noyer","title":"Hitohira TD Aogami #2 Migaki Gyuto 210mm Walnut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Japanese word Gyuto (牛刀) literally translates to ox sword. The gyuto is the equivalent of a Western chef's knife and is designed to cut everything from vegetables to meat and fish. It is designed to be used with the \"push-cut\" method, lifting the blade between each cutting motion, or with the swinging method. It is important that the blade is straight upon impact with the cutting board to avoid damage to the knife's edge.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e The city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, nails were mainly forged by hand. Then, starting in 1660, different blacksmithing techniques were introduced by blacksmiths from Aizu. Thanks to this, the city's blacksmiths began to diversify their production. The quality of Sanjo tools and knives then enjoyed a strong reputation in Japan, which remains the case today.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Simply put, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 to which a small amount of chromium and tungsten is added for better durability and corrosion resistance. In addition, the steel's higher carbon content allows for better edge retention. Objectively, Aogami #2 is an improvement over Shirogami #2. For patina lovers, however, Shirogami steel is more reactive to oxidation and could be an advantage.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800426670,"sku":"AAA-615B2M-02-FA210","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EB098501-3064-4785-8965-ECBF8B376AA6.jpg?v=1666795339"},{"product_id":"yoshikane-skd-kiritsuke-gyuto-210mm-tagayasan","title":"Yoshikane SKD Kiritsuke Gyuto 210mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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;\"\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","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487801180334,"sku":"'938","price":470.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/63F2EC2C-91D1-4212-A4B1-E12336E08CD2.jpg?v=1666795873"},{"product_id":"jiro-tsuchime-yo-gyuto-270mm-tagayasan-handle-296","title":"Jiro Tsuchime Yo Gyuto 270mm Tagayasan Handle (#296)","description":"\u003cp\u003e Brand: Jiro\n\u003cbr\u003e Smith: Jiro Nakagawa 中川次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 270mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Channel: Tagayasan Western\n\u003cbr\u003e Total length: 403 mm\n\u003cbr\u003e Edge length: 267 mm\n\u003cbr\u003e Length from handle to tip: 268 mm\n\u003cbr\u003e Blade height: 58 mm\n\u003cbr\u003e Thickness: 3.8 mm\n\u003cbr\u003e Handle length: 136 mm\n\u003cbr\u003e Weight: 327g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: September 2021\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487801508014,"sku":"'951","price":1130.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/12CA47C9-14DB-4107-A8A0-463CE22756C1.jpg?v=1666795996"},{"product_id":"morihei-hisamoto-vintage-sk-gyuto-210mm-bois-de-rose","title":"Morihei Hisamoto Vintage SK Gyuto 210mm Rosewood","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802032302,"sku":"AMA-890-06-FA210","price":165.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BB42F4EF-2A5F-47C7-8EAB-AFAE47B564AE.jpg?v=1666796118"},{"product_id":"morihei-hisamoto-vintage-sk-gyuto-180mm-bois-de-rose","title":"Morihei Hisamoto Vintage SK Gyuto 180mm Rosewood","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802065070,"sku":"AMA-890-06-FA180","price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BBAD0638-CE85-433D-8856-8F9BE65FC8F9.jpg?v=1666796127"},{"product_id":"jiro-tsuchime-wa-gyuto-240mm-taihei-tagayasan-306","title":"Jiro Tsuchime Wa Gyuto 240mm Taihei Tagayasan (#306)","description":"\u003cp\u003e Brand: Jiro\n\u003cbr\u003e Blacksmith: Jiro Nakagawa 次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 240mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Handle: Taihei Tagayasan and octagonal buffalo horn ferrule\n\u003cbr\u003e Total length: 400 mm\n\u003cbr\u003e Edge length: 242 mm\n\u003cbr\u003e Length from handle to tip: 257 mm\n\u003cbr\u003e Blade height: 57 mm\n\u003cbr\u003e Thickness: 7mm\n\u003cbr\u003e Handle length: 144 mm\n\u003cbr\u003e Weight: 272g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: October 2021\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487802196142,"sku":"'969","price":920.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/234BAFD1-597F-4A5B-8B5B-04E24D1B6E2D.jpg?v=1666796174"},{"product_id":"morihei-hisamoto-kurouchi-shirogami-1-gyuto-210mm-pakka","title":"Morihei Hisamoto Kurouchi Shirogami #1 Gyuto 210mm Pakka","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802228910,"sku":"AAA-026-FA210","price":400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F2F9384B-DFCD-42FE-8069-269F187238FF.jpg?v=1666796193"},{"product_id":"jiro-tsuchime-wa-gyuto-255mm-taihei-tagayasan-268","title":"Jiro Tsuchime Wa Gyuto 255mm Taihei Tagayasan (#268)","description":"\u003cp\u003eBrand: Jiro\n\u003cbr\u003e Blacksmith: Jiro Nakagawa 中川次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 255 mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Handle: Taihei Tagayasan and octagonal buffalo horn ferrule\n\u003cbr\u003e Total length: 415 mm\n\u003cbr\u003e Edge length: 255 mm\n\u003cbr\u003e Length from handle to tip: 270 mm\n\u003cbr\u003e Blade height: 60 mm\n\u003cbr\u003e Thickness: 3.9 mm\n\u003cbr\u003e Handle length: 142 mm\n\u003cbr\u003e Weight: 259g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: June 2021\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e Blacksmith Jiro\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487803179182,"sku":"'1054","price":955.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B694D8B0-19DC-48E6-9157-D3762C397CB0.jpg?v=1666796995"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-ziricote-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Ziricote (Extra Height)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop 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 Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife 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":43487803310254,"sku":"AAA-090B1M-56-FA240","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/689EC451-11A8-4850-A069-EF738FCCD5ED.jpg?v=1666797042"},{"product_id":"hitohira-futana-sb-migaki-tsuchime-kiritsuke-gyuto-210mm-cerisier","title":"Hitohira Futana SB Migaki Tsuchime Kiritsuke Gyuto 210mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487803375790,"sku":"AAA-171TM-24-FB210","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/642EC020-B1C5-4A5B-AE7D-730DE2DE5C9E.jpg?v=1666797063"},{"product_id":"hitohira-fj-vg-10-gyuto-210mm-ho-wa","title":"Hitohira FJ VG-10 Gyuto 210mm Ho (Wa)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still in use more than 60 years later. This steel was specially designed for knife making and is used by many master blacksmiths in Japan. Despite the 15% chromium in the composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt which gives the steel a higher hardness with a high temperature quenching treatment.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803572398,"sku":"AAA-350-05-FA210","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BEFF8052-21FB-445C-8A32-BF9063087055.jpg?v=1666797314"},{"product_id":"hitohira-nakagawa-rikichi-silver-3-migaki-gyuto-210mm-tagayasan","title":"Hitohira Nakagawa Rikichi Silver #3 Migaki Gyuto 210mm Tagayasan","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 210 mm\n\u003cbr\u003e Steel type: stainless steel\n\u003cbr\u003e Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad\n\u003cbr\u003e Handle: Tagayasan and Octagonal Ebony Ring\n\u003cbr\u003e Total length: 355 mm\n\u003cbr\u003e Edge length: 197 mm\n\u003cbr\u003e Length from handle to tip: 215 mm\n\u003cbr\u003e Blade height: 43 mm\n\u003cbr\u003e Thickness: 2.3 mm\n\u003cbr\u003e Handle length: 140 mm\n\u003cbr\u003e Weight: 134 g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Grinder: Rikichi\n\u003cbr\u003e Kikuchiyo:\n\u003cbr\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803834542,"sku":"AAA-055S3M-53-FA210","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7C66555C-F741-4046-AD4A-5B24F3B5C345.jpg?v=1666797504"},{"product_id":"hitohira-td-sld-nashiji-gyuto-240mm-noyer","title":"Hitohira TD SLD Nashiji Gyuto 240mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804063918,"sku":"AAA-615SLN-02-FA240","price":285.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2CD19DD5-E36D-4438-B715-04241ECFC06B.jpg?v=1666797557"},{"product_id":"hitohira-nakagawa-ren-aogami-2-gyuto-210mm-ho","title":"Hitohira Nakagawa Ren Aogami #2 Gyuto 210mm Ho","description":"\u003cp\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.  \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804686510,"sku":"AAA-050B2-05-FA210","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A62E8412-FC5D-4A29-A789-C14D2F5DCF7A.jpg?v=1666797744"},{"product_id":"hitohira-futana-sb-kuro-tsuchime-gyuto-210mm-cerisier","title":"Hitohira Futana SB Kuro Tsuchime Gyuto 210mm Cherry wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487804752046,"sku":"AAA-037-24-FA210","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/715A7ED6-1722-4702-B9FA-D7013B466777.jpg?v=1666797753"},{"product_id":"morihei-hisamoto-kurouchi-shirogami-1-gyuto-240mm-pakka-handle-no-bolster-fine-finish","title":"Morihei Hisamoto Kurouchi Shirogami #1 Gyuto 240mm Pakka Handle (No Bolster\/ Fine Finish)","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487805112494,"sku":"AMA-021-01-FA240","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7898A7C0-8B81-457D-A84E-D90C1F0C3AFA.jpg?v=1666797986"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-stainless-clad-gyuto-240mm-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Stainless Clad Gyuto 240mm Ziricote","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop 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 Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife 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":43487805210798,"sku":"AAA-090B1Z-56-FA240","price":760.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5892755E-B6DB-42EC-8AF6-02D0DCBA8D53.jpg?v=1666798195"},{"product_id":"yoshikane-skd-nashiji-gyuto-210mm-tagayasan","title":"Yoshikane SKD Nashiji Gyuto 210mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487805341870,"sku":"Yoshikane_1","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/78DA4209-F455-49B4-A2B8-64CADA3B4D98.jpg?v=1666798419"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-kiritsuke-gyuto-240mm-ziricote-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Kiritsuke Gyuto 240mm Ziricote (Extra Height)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop 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 Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife 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":43487805571246,"sku":"AAA-020B1MT-56-FB240","price":735.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E792EC4A-059D-4240-B58D-227D50BAF8C1.jpg?v=1666798588"},{"product_id":"hitohira-skr-stainless-gyuto-240mm-cerisier","title":"Hitohira SKR Stainless Gyuto 240mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805735086,"sku":"AAA-330-24-FA240","price":250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5D850EE2-DB69-498C-AF33-39FDD0ED7F51.jpg?v=1666798653"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-gyuto-240mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Kurouchi Gyuto 240mm Walnut","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805866158,"sku":"AAA-615B2KT-02-FA240","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B44FD566-95A6-4B5E-868A-FC680EAA843F.jpg?v=1666798963"},{"product_id":"hitohira-gorobei-rikichi-aogami-2-kasumi-gyuto-210mm-cerisier","title":"Hitohira Gorobei Rikichi Aogami #2 Kasumi Gyuto 210mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805931694,"sku":"AAA-155B2K-24-FA210","price":400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E9AB8E8D-7049-4C8A-B80E-9CD1450BC688.jpg?v=1666798985"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-gyuto-210mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Gyuto 210mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe mot japonais Gyuto \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e(\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e牛刀\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e se traduit littéralement par\u0026nbsp;épée à boeuf. Le gyuto est l’équivalent du couteau de chef occidental et est conçu pour tout couper : légumes, viandes et poissons. Il est fait pour être utilisé avec la méthode « push-cut », en soulevant la lame entre chaque mouvement de coupe, ou encore avec la méthode du balancier. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIl est important que la lame soit droite au moment de l’impact avec la planche à découper pour éviter les dommages au niveau du tranchant du couteau.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806161070,"sku":"AAA-617B2NY-02-FA210","price":250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B6FE37EB-F241-49CE-9D63-257DA9B1ABC5.jpg?v=1666799234"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-210mm-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 210mm Ziricote","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487806292142,"sku":"AAA-015-42-FA210","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/Hitohira_Tanaka_Kyuzo_Aogami_1_Migaki_Gyuto_210mm_Ziricote_1.jpg?v=1743272989"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/collections\/Yoshida_Gyuto.jpg?v=1667857981","url":"https:\/\/staysharpmtl.com\/en\/collections\/couteaux-de-chefs.oembed?page=32","provider":"Stay Sharp","version":"1.0","type":"link"}