{"title":"Beginner Cook - Proteins - $500","description":"","products":[{"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"},{"product_id":"hitohira-togashi-shrogami-1-stainless-clad-kiritsuke-gyuto-210mm-ziricote","title":"Hitohira Togashi Shrogami #1 Stainless Clad Kiritsuke Gyuto 210mm Ziricote","description":"\u003cp\u003e Kenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811043502,"sku":"AAA-125W1M-56-FB210","price":690.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTogashiShirogami_1KiritsukeGyuto210mmEbene_1_7c2d9d73-ee74-437b-a854-6629f06d5272.jpg?v=1694617434"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-210mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 210mm Ziricote","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811502254,"sku":"AAA-125W1M1-56-FA210","price":680.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A2862910-8D6A-4542-8348-31460F838B39.jpg?v=1666801176"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-210mm-bois-debene","title":"Hitohira Togashi Shirogami #1 Gyuto 210mm  Makassar Ebony Tahei","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;\"\u003eKenji Togashi was born in 1948 and began his career in 1966-67. Since then, he has received numerous awards over the years. In 1990, he was awarded the Dentō-Kugeishi by Japan's Ministry of Economy and Trade. This distinction is reserved for Japanese craftsmen who are masters in their field, having accumulated at least 12 years' experience and proven their mastery of their art, both theoretically and practically. In 2007, the city of Sakai, in Osaka prefecture, awarded him certification as a \"master of traditional craftsmanship\" for his excellent tempering technique and exceptional mastery of kitchen knife making, honoring the traditions of ancestral Japanese forges.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai. He works with his three sons and a handful of apprentices to offer top-quality blades that meet the standards of Master Togashi himself. When you buy a Togashi blade, you're assured of a level of forging, grinding and finishing quality that rivals that of Sakai's finest forge houses.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eShirogami #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509453193390,"sku":"AAA-026W1M-63-FA210","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTogashiShirogami_1Gyuto210mmEbeneMakassarTahei_1.jpg?v=1688586784"},{"product_id":"hitohira-togashi-aogami-1-stainless-clad-gyuto-210mm-ebene-de-makassar","title":"Hitohira Togashi Aogami #1 Stainless Clad Gyuto 210mm Makassar Ebony","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43509490647214,"sku":"AAA-026B1M-63-FA210","price":760.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4B6B9EC0-5CD1-453B-9426-0F5A67E6E941.jpg?v=1666794081"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-210mm-taihei-ebene","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 210mm Taihei Ebony","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \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":43509494644910,"sku":"DAA-151-FA210","price":665.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5E057DDC-0231-42A7-935A-2C66112ED5D4.jpg?v=1666794288"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-kasumi-gyuto-210mm-ebene","title":"Hitohira Togashi Shirogami #1 Stainless Clad Kasumi Gyuto 210mm Ebony","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509520990382,"sku":"AAA-125W1KS-04-FA210","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1B2DB90E-D417-4AE1-A873-885D46EFB808.jpg?v=1666795138"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-gyuto-210mm-cedre-yakusugi","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Gyuto 210mm Cedar Yakusugi","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":43509533540526,"sku":"AAA-020B1K-69-FA210","price":620.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/12882E84-E1EE-4F54-8981-FEB8D77542F3.jpg?v=1666795415"},{"product_id":"nakagawa-satoshi-aogami-1-damascus-gyuto-210mm-ebene","title":"Nakagawa Satoshi Aogami #1 Damascus Gyuto 210mm Ebony","description":"\u003cp\u003e Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who could make No. 1 water-tempered Honyaki knives (Shiroichi Mizu Honyaki) from white steel. It is said that there are only about four blacksmiths who can make these knives as of 2021. This skill is required.  \u003cbr\u003eSatoshi Nakagawa studied and crafted knives there for 16 years. He closed Shiraki Knives after Master Shiraki's retirement and started Nakagawa Knives in April 2021. He also makes Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless and carbon steel knives. This fact makes him one of the best blacksmiths in Japan. He has inherited Sakai's 600-year history and tradition of cutlery making.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509573615790,"sku":"'1045","price":550.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B11AE55B-9A40-4AD7-9DAE-A7FB8AE8153E.jpg?v=1666796908"},{"product_id":"yoshikazu-tanaka-shirogami-1-damascus-gyuto-210mm-red-sandalwood","title":"Yoshikazu Tanaka Shirogami #1 Damascus Gyuto 210mm Red Sandalwood","description":"\u003cp\u003eConsidered one of the finest blacksmiths in the region, Yoshikazu Tanaka, the master blacksmith behind the Yoshikazu Tanaka gyuto, 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 tempering with pine charcoal and then uses straw ash. It is a very old way of making knives.\u003c\/p\u003e\n\u003cp\u003e He doesn't use a thermometer for tempering; he manually calculates the steel's temperature by examining its color. Tanaka-san is always striving to improve. He uses a temperature-controlled furnace for tempering, which only a few blacksmiths in the region use. This Damascus gyuto is a perfect example of his meticulous craftsmanship. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge up to 100 blades in a single day.\u003c\/p\u003e\n\u003cp\u003e The reason he only forges thirty is that he takes his time, carefully forging at a very low temperature. At low temperatures, the steel doesn't stretch as quickly, but it retains its grain size much better. Stretching the grain size will make the steel brittle, which he strives to avoid.\u003c\/p\u003e\n\u003cp\u003e He frequently moves the steel in and out of the furnace to check the color, and then, when the entire blade is a specific shade, he quenches the steel in water. Water quenching (Mizu) is the most difficult to perform and requires very careful handling. The Yoshikazu Tanaka gyuto shown here, with its spectacular damask pattern, embodies the balance between tradition and precision.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509574238382,"sku":"'1048","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EA8CA7C8-BC44-4E69-B65D-6CFF80A19900.jpg?v=1666796928"},{"product_id":"takada-no-hamono-aogami-1-suiboku-gyuto-210mm-rose","title":"Takada no Hamono Aogami #1 Suiboku Gyuto 210mm Pink","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eTakada no Hamono\u003cbr\u003e Mitsaki Takada is a knife craftsman in Sakai, having worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. His polishing technique is innovative and unique. The brand concept is multi-dimensional. This is expressed through his choice of logos that resemble the sun or a star. He is passionate about creating pieces that bring joy to those around them. With this multi-faceted philosophy of mind, he focuses not only on blade making (forging and sharpening), but also on woodworking and leathercraft. Mitsuaki Takada believes that detail is life! – His love of craftsmanship and kitchen knife making is evident, with his attention to even the smallest details.  \u003cbr\u003eThese knives have a fine cutting feel and excellent edge life. They represent an exciting new generation of Sakai craftsmen producing superior quality work. I am extremely fortunate to work with Takada no Hamono and represent this company in Montreal.\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43509586722990,"sku":"BCA-B1SU-06-FA210","price":585.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1F59D4D6-E665-43AA-840D-45B74F6DC4C4.jpg?v=1666797100"},{"product_id":"takeshi-saji-r2-damascus-gyuto-210mm-corne-de-cerf","title":"Takeshi Saji R2 Damascus Gyuto 210mm Deer Horn","description":"\u003cp\u003e Blacksmith: Takeshi Saji 佐治作\n\u003cbr\u003eProduction area: Echizen, Fukui\/ Japan\n \u003cbr\u003eProfile: Gyuto\n\u003cbr\u003e Size: 210 mm\n\u003cbr\u003e Steel Type: Powder Steel (Stainless)\n\u003cbr\u003e Steel: R2, Covered with Soft Damascus Stainless Steel\n\u003cbr\u003e Handle: Deer Horn\n\u003cbr\u003e Total length: 337 mm\n\u003cbr\u003e Edge length: 206 mm\n\u003cbr\u003e Length from handle to tip: 217 mm\n\u003cbr\u003e Blade height: 46 mm\n\u003cbr\u003e Thickness: 2.8 mm\n\u003cbr\u003e Handle length: 120 mm\n\u003cbr\u003e Weight: 239g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Hardness: 63-64 HRC\n\u003cbr\u003e Master Saji is a third-generation blacksmith from Takefu City, Fukui Prefecture, who was certified as a traditional knife craftsman at the age of 44. He produces Damascus knives, often paired with unique custom handles such as handcrafted ironwood handles. A legend in hunting knife making, Master Saji has a unique eye for fine workmanship and is also constantly innovating, bringing new looks to his knives.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509589999790,"sku":"'1073","price":695.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/244A942E-0A58-4433-9F1D-680652A94C0F.jpg?v=1666797211"},{"product_id":"takada-no-hamono-silver-3-suiboku-gyuto-210mm-bois-de-rose-extra-thin","title":"Takada no Hamono Silver #3 Suiboku Gyuto 210mm Rosewood (Extra Thin)","description":"\u003cp\u003e Takada no Hamono  \u003cbr\u003eMitsaki Takada is a knife craftsman in Sakai, having worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. His polishing technique is innovative and unique. The brand concept is multi-dimensional. This is expressed through his choice of logos that resemble the sun or a star. He is passionate about creating pieces that bring joy to those around them. With this multi-faceted philosophy of mind, he focuses not only on blade making (forging and sharpening), but also on woodworking and leathercraft. Mitsuaki Takada believes that detail is life! – His love of craftsmanship and kitchen knife making is evident, with his attention to even the smallest details.  \u003cbr\u003eThese knives have a fine cutting feel and excellent edge life. They represent an exciting new generation of Sakai craftsmen producing superior quality work. I am extremely fortunate to work with Takada no Hamono and represent this company in Montreal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who could make No. 1 water-tempered Honyaki knives (Shiroichi Mizu Honyaki) from white steel. It is said that there are only about four blacksmiths who can make these knives as of 2021. This skill is required.  \u003cbr\u003eSatoshi Nakagawa studied and crafted knives there for 16 years. He closed Shiraki Knives after Master Shiraki's retirement and started Nakagawa Knives in April 2021. He also makes Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless and carbon steel knives. This fact makes him one of the best blacksmiths in Japan. He has inherited Sakai's 600-year history and tradition of cutlery making.\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43509631353006,"sku":"BCA-S3SU-THIN-06-FA210","price":580.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E4C4E0CF-4820-4741-B9B3-CF8682A21DE3.jpg?v=1666797868"},{"product_id":"takada-no-hamono-silver-3-suiboku-gyuto-210mm-ho","title":"Takada no Hamono Silver #3 Suiboku Gyuto 210mm Ho","description":"\u003cp\u003e Mitsaki Takada is a knife craftsman in Sakai, having worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. His polishing technique is innovative and unique. The brand concept is multi-dimensional. This is expressed through his choice of logos that resemble the sun or a star. He is passionate about creating pieces that bring joy to those around them. With this multi-faceted philosophy of mind, he focuses not only on blade making (forging and sharpening), but also on woodworking and leathercraft. Mitsuaki Takada believes that detail is life! – His love of craftsmanship and kitchen knife making is evident, with his attention to even the smallest details.  \u003cbr\u003eThese knives have a fine cutting feel and excellent edge life. They represent an exciting new generation of Sakai craftsmen producing superior quality work. I am extremely fortunate to work with Takada no Hamono and represent this company in Montreal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who could make No. 1 water-tempered Honyaki knives (Shiroichi Mizu Honyaki) from white steel. It is said that there are only about four blacksmiths who can make these knives as of 2021. This skill is required.  \u003cbr\u003eSatoshi Nakagawa studied and crafted knives there for 16 years. He closed Shiraki Knives after Master Shiraki's retirement and started Nakagawa Knives in April 2021. He also makes Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless and carbon steel knives. This fact makes him one of the best blacksmiths in Japan. He has inherited Sakai's 600-year history and tradition of cutlery making.\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43509656256686,"sku":"BCA-S3SU-05-FA210","price":505.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7794206B-4930-4E57-B6F7-0131C44EB130.jpg?v=1666798243"},{"product_id":"hado-junpaku-shirogami-1-stainless-clad-gyuto-210mm-chene-lacquered","title":"Hado Junpaku Shirogami #1 Stainless Clad Gyuto 210mm Lacquered Oak","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43509708882094,"sku":"'1000106","price":520.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/60FBB488-61CC-464E-BFB2-AC4E721A4E7F.jpg?v=1666800146"},{"product_id":"takeda-nas-sasanhoa-medium-210mm-erable","title":"Takeda NAS Sasanhoa Medium Maple","description":"","brand":"Takeda","offers":[{"title":"Default Title","offer_id":43509737816238,"sku":"TakedaSasanohaMedium","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/TakedaNASSasanhoaMediumErable_1.jpg?v=1714663679"},{"product_id":"nakagawa-uchi-hamono-ginsan-migaki-gyuto-170mm-stag-horn","title":"Nakagawa Uchi Hamono Ginsan Migaki Gyuto 170mm Stag Horn","description":"\u003cp\u003e Distributor: Hatsukokoro\n \u003cbr\u003eBlacksmith: Nakagawa Satoshi 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 170mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: Ginsan (Silver #3), soft iron plated\n\u003cbr\u003e Handle: Deer Horn and Turquoise\n\u003cbr\u003e Total length: 305 mm\n\u003cbr\u003e Edge length: 171 mm\n\u003cbr\u003e Length from handle to tip: 183 mm\n\u003cbr\u003e Blade height: 42 mm\n\u003cbr\u003e Thickness: 2.7 mm\n\u003cbr\u003e Handle length: 128 mm\n\u003cbr\u003e Weight: 200g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who could make No. 1 water-tempered Honyaki knives (Shiroichi Mizu Honyaki) from white steel. It is said that there are only about four blacksmiths who can make these knives as of 2021. This skill is required.\n \u003cbr\u003eSatoshi Nakagawa studied and crafted knives there for 16 years. He closed Shiraki Knives after Master Shiraki's retirement and started Nakagawa Knives in April 2021. He also makes Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless and carbon steel knives. This fact makes him one of the best blacksmiths in Japan. He has inherited Sakai's 600-year history and tradition of cutlery making.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509742305454,"sku":"NakagawaStag_3","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E765475A-80AF-48FF-A068-BD020643D74A.jpg?v=1666800625"},{"product_id":"nakagawa-uchi-hamono-ginsan-migaki-gyuto-210mm-stag-horn","title":"Nakagawa Uchi Hamono Ginsan Migaki Gyuto 210mm Stag Horn","description":"\u003cp\u003e Distributor: Hatsukokoro\n\u003cbr\u003e Blacksmith: Nakagawa Satoshi 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 210mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: Ginsan (Silver #3), soft iron plated\n\u003cbr\u003e Handle: Deer Horn and Turquoise\n\u003cbr\u003e Total length: 341 mm\n\u003cbr\u003e Edge length: 201 mm\n\u003cbr\u003e Length from handle to tip: 213 mm\n\u003cbr\u003e Blade height: 47 mm\n\u003cbr\u003e Thickness: 3 mm\n\u003cbr\u003e Handle length: 128 mm\n\u003cbr\u003e Weight: 215g\n \u003cbr\u003eHand orientation: ambidextrous\n\u003cbr\u003e Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who could make No. 1 water-tempered Honyaki knives (Shiroichi Mizu Honyaki) from white steel. It is said that there are only about four blacksmiths who can make these knives as of 2021. This skill is required.\n\u003cbr\u003e Satoshi Nakagawa studied and crafted knives there for 16 years. He closed Shiraki Knives after Master Shiraki's retirement and started Nakagawa Knives in April 2021. He also makes Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless and carbon steel knives. This fact makes him one of the best blacksmiths in Japan. He has inherited Sakai's 600-year history and tradition of cutlery making.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509742370990,"sku":"NakagawaStag_4","price":560.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/14D46BDE-077B-4DC1-BFD9-C979A1AB553A.jpg?v=1666800636"},{"product_id":"hitohira-togashi-aogami-2-kurouchi-gyuto-210mm-cerisier","title":"Hitohira Togashi Aogami #2 Kurouchi Gyuto 210mm Cherry","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43509764685998,"sku":"AAA-120B2K-24-FA210","price":550.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F71111A3-BDAD-496F-85EB-2D1FC6FBED5F.jpg?v=1666801655"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-210mm-ebony","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 210mm Ebony","description":"The Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 210mm Ebony is a professional-quality knife that won't disappoint. Handcrafted by blacksmith Yoshikazu Tanaka and shaped by master Yohei, this chef's knife is made from traditional Aogami #1 steel and offers a precise, refined cut.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43541742026926,"sku":"AAA-095B1S-04-FA210","price":630.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaYoheiAogami_1KasumiGyuto210mmEbene_1.jpg?v=1690402759"},{"product_id":"nigara-hamono-anmon-aogami-2-troll-killer-gyuto-240mm-ebony-1","title":"Nigara Hamono Aogami #2 Damascus 210mm Gyuto Ebony #1","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe iconic Anmon Damascus pattern from the Nigara Forge found on their high end\u0026nbsp; knives is inspired by the beautiful Anmon Falls in Shirakami-Sanchi Natural Park located near the city of Hirosaki in Aomori Prefecture.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirakami-Sanchi has been a UNESCO World Heritage Site since 1993 and is home to Japan's last virgin beech forest. It is on this site that we find the Anmon-no-Taki (Anmon Falls) trail which allows us to admire the three falls Ichi-no-Taki, Ni-no-Taki and San-no-Taki. The names of the falls translate respectively into first fall, second fall and third fall. Ichi-no-Taki is at the top.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNigara Hamono's Aogami #2 Damascus series, like the Anmon Damascus series, is inspired by the three falls and the stream that connects them. The Damascus billets are folded to reveal patterns that represent waterfalls and streams in different states when the knives are finished.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43541742780590,"sku":"TrollKillerGyuto210_1","price":1490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/28794DB8-62E5-43C5-9C3A-D82955FE89F0.jpg?v=1667855543"},{"product_id":"nigara-hamono-anmon-aogami-2-troll-killer-gyuto-210mm-ebony-2","title":"Nigara Hamono Aogami #2 Damascus 210mm Gyuto Ebony  #2","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe iconic Anmon Damascus pattern from the Nigara Forge found on their high end\u0026nbsp; knives is inspired by the beautiful Anmon Falls in Shirakami-Sanchi Natural Park located near the city of Hirosaki in Aomori Prefecture.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirakami-Sanchi has been a UNESCO World Heritage Site since 1993 and is home to Japan's last virgin beech forest. It is on this site that we find the Anmon-no-Taki (Anmon Falls) trail which allows us to admire the three falls Ichi-no-Taki, Ni-no-Taki and San-no-Taki. The names of the falls translate respectively into first fall, second fall and third fall. Ichi-no-Taki is at the top.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNigara Hamono's Aogami #2 Damascus series, like the Anmon Damascus series, is inspired by the three falls and the stream that connects them. The Damascus billets are folded to reveal patterns that represent waterfalls and streams in different states when the knives are finished.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43541743108270,"sku":"TrollKillerGyuto210_2","price":1490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DC2F9F61-3101-4702-8D20-246383198E41.jpg?v=1667855555"},{"product_id":"nigara-no-hamono-gyuto-black-damascus-210mm-sg2-loupe-derable","title":"Nigara Hamono Gyuto Anmon Damascus 210mm SG2 Maple Burl","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture).\u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43626820206766,"sku":"Nigara_gyuto_damascus_210","price":725.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/NigaranoHamonoGyutoBlackDamascus210mmSG2MapleBurl_1.jpg?v=1670003754"},{"product_id":"yoshida-hamono-hap-40-gyuto-210mm-kurouchi-loupe-derable-black","title":"Yoshida Hamono HAP 40 Gyuto 210mm Kurouchi Maple burl (Black)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultural tools such as sickles and hoes, but they are known nationally for their incredible kitchen knives. The first generation of the Yoshida family was, like many, a blacksmith. After World War II, they decided to open a small workshop to produce knives and other steel tools, and in 1971, they expanded to large-scale production to meet a growing demand from all over Japan. They invested early on in modern machinery that made large-scale production possible, which is one of the reasons why they are able to coat their own steel, rather than buying it pre-laminated.\u0026nbsp;\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBecause Saga is not a large knife production center and there are not many other craftsmen, they built a facility that could handle the entire knife making process from start to finish, whereas most knife makers outsource their steel rolling and sharpening.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen HAP 40 first became available, Osamu Yoshida quickly bought the steel and tried it out. He was amazed at how incredibly sharp the steel could become and how long it would hold its edge, so he began making kitchen knives using this super steel. Although it is a difficult steel to handle, he feels a great sense of accomplishment when he forges with it compared to other steels.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn addition to laminating their own steel, they also treat their knives with sub-zero heat to purify the steel, which allows the knife to work better and sharpen better. This is done after quenching, treating the knives with liquid nitrogen to remove excess retained impurities that have not been converted to martensite. This prevents the knife from bending over time by \"stabilizing\" its structure. While this is scientific mumbo jumbo for most, it is a big deal in the knife making world.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe secret of this knife lies in its hard core made of a somewhat exotic Hitachi HAP-40 steel, which falls into the category of modern, technologically advanced steels. HAP-40 is thin enough to sharpen very well, and knives made from it retain their edge 3-5 times longer than traditional knives.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe HAP-40 Gyuto 210mm format positions this knife squarely in the conversation around dedicated chef's knives — and for those weighing a gyuto against a santoku, the difference becomes clear quickly. Where a santoku excels at precision vegetable work, the gyuto's longer, swept blade handles proteins and longer pull-cuts with authority. Paired with HAP-40's extraordinary edge retention, this Japanese chef knife in powder steel delivers a performance standard that makes the comparison almost unfair.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":43635246956718,"sku":"'00244","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/YoshidaHamonoHAP40Gyuto210mmKurouchiLoupeD_erable_Black__1.jpg?v=1670346119"},{"product_id":"yoshida-hamono-hap-40-gyuto-210mm-kurouchi-loupe-derable-rouge","title":"Yoshida Hamono HAP 40 Gyuto 210mm Kurouchi Maple Burl (Red)","description":"Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultural tools such as sickles and hoes, but they are known nationally for their incredible kitchen knives. The first generation of the Yoshida family was, like many, a blacksmith. After World War II, they decided to open a small workshop to produce knives and other steel tools, and in 1971, they expanded to large-scale production to meet a growing demand from all over Japan. They invested early on in modern machinery that made large-scale production possible, which is one of the reasons why they are able to coat their own steel, rather than buying it pre-laminated. Because Saga is not a large knife production center and there are not many other craftsmen, they built a facility that could handle the entire knife making process from start to finish, whereas most knife makers outsource their steel rolling and sharpening.\u003cbr data-mce-fragment=\"1\"\u003eWhen HAP 40 first became available, Osamu Yoshida quickly bought the steel and tried it out. He was amazed at how incredibly sharp the steel could become and how long it would hold its edge, so he began making kitchen knives using this super steel. Although it is a difficult steel to handle, he feels a great sense of accomplishment when he forges with it compared to other steels.\u003cbr data-mce-fragment=\"1\"\u003eIn addition to laminating their own steel, they also treat their knives with sub-zero heat to purify the steel, which allows the knife to work better and sharpen better. This is done after quenching, treating the knives with liquid nitrogen to remove excess retained impurities that have not been converted to martensite. This prevents the knife from bending over time by \"stabilizing\" its structure. While this is scientific mumbo jumbo for most, it is a big deal in the knife making world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe secret of this knife lies in its hard core made of a somewhat exotic Hitachi HAP-40 steel, which falls into the category of modern, technologically advanced steels. HAP-40 is thin enough to sharpen very well, and knives made from it retain their edge 3-5 times longer than traditional knives. An interesting fact is that because it is a powdered steel, it has a very low chromium content (about 4%) and can react like a high carbon steel under specific circumstances.\u003cbr data-mce-fragment=\"1\"\u003eThis steel is heat treated to an incredible 68 HRC, but it can still be sharpened relatively easily on whetstones. It is extremely durable and therefore less likely to chip along the edge than the steel used in traditional knives.","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":43635268714670,"sku":"'00245","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/YoshidaHamonoHAP40Gyuto210mmKurouchiLoupeD_erable_Rouge__1.jpg?v=1670348361"},{"product_id":"yoshida-hamono-hap-40-gyuto-210mm-kurouchi-loupe-derable-vert","title":"Yoshida Hamono HAP 40 Gyuto 210mm Kurouchi Maple burl (Green)","description":"Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultural tools such as sickles and hoes, but they are known nationally for their incredible kitchen knives. The first generation of the Yoshida family was, like many, a blacksmith. After World War II, they decided to open a small workshop to produce knives and other steel tools, and in 1971, they expanded to large-scale production to meet a growing demand from all over Japan. They invested early on in modern machinery that made large-scale production possible, which is one of the reasons why they are able to coat their own steel, rather than buying it pre-laminated. Because Saga is not a large knife production center and there are not many other craftsmen, they built a facility that could handle the entire knife making process from start to finish, whereas most knife makers outsource their steel rolling and sharpening.\u003cbr data-mce-fragment=\"1\"\u003eWhen HAP 40 first became available, Osamu Yoshida quickly bought the steel and tried it out. He was amazed at how incredibly sharp the steel could become and how long it would hold its edge, so he began making kitchen knives using this super steel. Although it is a difficult steel to handle, he feels a great sense of accomplishment when he forges with it compared to other steels.\u003cbr data-mce-fragment=\"1\"\u003eIn addition to laminating their own steel, they also treat their knives with sub-zero heat to purify the steel, which allows the knife to work better and sharpen better. This is done after quenching, treating the knives with liquid nitrogen to remove excess retained impurities that have not been converted to martensite. This prevents the knife from bending over time by \"stabilizing\" its structure. While this is scientific mumbo jumbo for most, it is a big deal in the knife making world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe secret of this knife lies in its hard core made of a somewhat exotic Hitachi HAP-40 steel, which falls into the category of modern, technologically advanced steels. HAP-40 is thin enough to sharpen very well, and knives made from it retain their edge 3-5 times longer than traditional knives. An interesting fact is that because it is a powdered steel, it has a very low chromium content (about 4%) and can react like a high carbon steel under specific circumstances.\u003cbr data-mce-fragment=\"1\"\u003eThis steel is heat treated to an incredible 68 HRC, but it can still be sharpened relatively easily on whetstones. It is extremely durable and therefore less likely to chip along the edge than the steel used in traditional knives.","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":43635277791406,"sku":"'00246","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/YoshidaHamonoHAP40Gyuto210mmKurouchiMapleburl_Green__1.jpg?v=1670349096"},{"product_id":"nigara-hamono-sg2-kurouchi-tsuchime-gyuto-210mm-erable","title":"Nigara Hamono SG2 Kurouchi Tsuchime Gyuto 210mm Maple","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;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd does not manufacture SG2 anymore and the SG2 knives you will see on the market will be, most of the time, almost identical steels manufactured by other companies like Kobelco's R2 which has the same characteristics as Takefu Special Steel Co Ltd's SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43677359603886,"sku":"Gyuto_210_nigara_loupe_érable","price":570.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/NigaraHamonoSG2KurouchiTsuchimeGyuto210mmErable_1.jpg?v=1672243269"},{"product_id":"kogetsu-mandai-stainless-gyuto-180mm-imitation-mahogany","title":"Kogetsu Mandai Stainless Gyuto 180 mm Mahogany Imitation","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHand forged in Kashiwa City (Chiba Prefecture) by Yoshito Yamakawa of Goko Forge, the Kogetsu Mandai series is made from Korikin stainless steel. Korikin steel is a steel developed and patented by Goko Forge which is heat treated according to a precise protocol which is well kept secret.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (牛刀) 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. \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","brand":"Goko Hamono","offers":[{"title":"Default Title","offer_id":43689245180078,"sku":"DAA-025-09-FA180","price":605.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/KogetsuMandaiStainlessGyuto180mmImitationMahogany_1.jpg?v=1672865092"},{"product_id":"kogetsu-mandai-stainless-gyuto-210mm-imitation-mahogany","title":"Kogetsu Mandai Stainless Gyuto 210mm Imitation Mahogany","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHand forged in Kashiwa City (Chiba Prefecture) by Yoshito Yamakawa of Goko Forge, the Kogetsu Mandai series is made from Korikin stainless steel. Korikin steel is a steel developed and patented by Goko Forge which is heat treated according to a precise protocol which is well kept secret.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\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. 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\/p\u003e","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":43689291448494,"sku":"DAA-025-09-FA210","price":660.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/KogetsuMandaiStainlessGyuto210mmImitationMahogany_1.jpg?v=1672865830"},{"product_id":"saji-hamono-vg-10-rainbow-damascus-gyuto-210mm-corne-de-vache","title":"Saji Hamono VG-10 Rainbow Damascus Gyuto 210mm Cow horn","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 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","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43756710920366,"sku":"RD_Saji_Gyuto210","price":710.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/SajiHamonoVG-10RainbowDamascusGyuto210mmCornedevache_1.jpg?v=1675806251"},{"product_id":"nigara-hamono-aogami-2-rainbow-damascus-gyuto-210mm-myojin","title":"Nigara Hamono Aogami #2 Rainbow Damascus Gyuto 210mm Myojin","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWhile the knife lines that are produced in larger quantities (the Anmon Damascus line, for example) allow the company to grow, Go Yoshizawa can concentrate on creating incredible damascus billets.\u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture).\u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was ground by Naohito Myojin\u003c\/span\u003e\u003c\/p\u003e","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":43868211085486,"sku":"Nigara_gyuto_Myojin210","price":1385.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/Blue2RainbowDamascusGyuto210mm_1.jpg?v=1680190908"},{"product_id":"hatsukokoro-yorokobi-gyuto-210mm-ebene","title":"Hatsukokoro Yorokobi Gyuto 210mm Ebony","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\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":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43868407038126,"sku":"Yorokobi_gyuto210","price":585.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HatsukokoroYorokobiGyuto210mmEbene_1.jpg?v=1680200894"},{"product_id":"saji-hamono-r2-diamond-damascus-gyuto-210mm-bois-de-fer","title":"Saji Hamono R2 Diamond Damascus Gyuto 210mm Ironwood","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;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, the company no longer manufactures SG2. The SG2 knives on the market are, most of the time, made of almost identical steels and are manufactured by other companies. For example, Kobelco's R2 has the same characteristics as the SG2.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":43945693184174,"sku":"Saji_Gyuto_ironwood_DD","price":700.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/SajiHamonoR2DiamondDamascusGyuto210mmBoisdefer_1.jpg?v=1683214906"},{"product_id":"hado-ginsan-gyuto-210-mm-kijiro-laque","title":"Hado Ginsan Gyuto 210mm Kijiro Lacquered","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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;\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHado's Ginsan series is forged from ginsan (number 3 silver steel) by dentoukogeishi (master blacksmith) Shogou Yamatsuka of Yamatsuka Hamono and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Ginsan is a steel that almost replicates the cutting capabilities of high-carbon steels, yet is stainless. Tadataka's concave grinding results in a very thin cutting edge and outstanding cutting capacity, so take the time to tame the knife and use these blades properly if you don't want any nasty surprises. We recommend this series to professional cooks, home cooking enthusiasts or simply as an original gift for family or a close friend.\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43991528734894,"sku":"'1000044","price":595.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HadoGinsanGyuto210mmKijirolaque_1.jpg?v=1685037032"},{"product_id":"mr-itou-gyuto-180mm","title":"Mr.Itou R2 Damascus Gyuto 180mm","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-pm-slice=\"1 1 []\"\u003eMr. Itou has nearly 30 years' experience in knife making. This is quite common in Japan, but what's a little less common is that Mr. Itou embarked on this adventure just as he was retiring. He's now in his 80s and still making blades, although he's slowed the pace.\u0026nbsp;\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eHe makes his blades exclusively from Kobelco's R2 (SG2) powdered steel, which holds no secrets for him. Always of \"full tang\" construction, his knives feature original rivet handles and are made from materials that enhance the Damascus of the unique blades.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eDo you already have a Mr. Itou knife in your collection?\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":44000516309166,"sku":"Mr.itou_gyuto","price":840.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/Mr.ItouGyuto180mm_1.jpg?v=1685479592"},{"product_id":"hitohira-nakagawa-izo-ginsan-gyuto-210-mm-yakusugi-cedre-japonais","title":"Hitohira Nakagawa Izo Ginsan Gyuto 210mm Yakusugi Japanese Cedar","description":"The Hitohira Kikuchiyo Izo Ginsan Gyuto 210 mm Yakusugi Japanese Cedar is a meticulously crafted work by master blacksmith Kikuchiyo and sharpener Izo. This Ginsan stainless steel chef's knife is fully compliant with Hitohira's exceptional quality standards, offering you incomparable performance and durability.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44091339767982,"sku":"AAA-025S3-69-FA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoIzoGinsanGyuto210mmYakusugiCedreJaponais_1.jpg?v=1689972506"},{"product_id":"nigara-hamono-sg2-migaki-tsuchime-gyuto-210-mm-blue-mist","title":"Nigara Hamono SG2 Migaki Tsuchime Gyuto 210mm Blue Mist","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;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, the company no longer manufactures SG2. The SG2 knives on the market are, most of the time, made of almost identical steels and are manufactured by other companies. For example, Kobelco's R2 has the same characteristics as the SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/p\u003e","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":44125535273134,"sku":"BlueMist210Nigara","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2MigakiTsuchimeGyuto210mmBlueMist_1.jpg?v=1691692942"},{"product_id":"nigara-hamono-sg2-migaki-tsuchime-gyuto-210-mm-tempete-hivernale","title":"Nigara Hamono SG2 Migaki Tsuchime Gyuto 210mm Winter Storm","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;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, the company no longer manufactures SG2. The SG2 knives on the market are, most of the time, made of almost identical steels and are manufactured by other companies. For example, Kobelco's R2 has the same characteristics as the SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44125548314798,"sku":"WinterStorm210Nigara","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2MigakiTsuchimeGyuto210mmTempeteHivernale_1.jpg?v=1691694019"},{"product_id":"nigara-hamono-sg2-kurouchi-tsuchime-gyuto-210-mm-momiji","title":"Nigara Hamono SG2 Kurouchi Tsuchime Gyuto 210mm Momiji","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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.\u003cspan data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003c\/span\u003e\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\u003cspan data-mce-fragment=\"1\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eToday, the company no longer manufactures SG2. The SG2 knives on the market are, most of the time, made of almost identical steels and are manufactured by other companies. For example, Kobelco's R2 has the same characteristics as the SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44125818486958,"sku":"MomijiKurouchi210","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2KurouchiTsuchimeGyuto210mmMomiji_1.jpg?v=1691704796"},{"product_id":"nigara-hamono-sg2-kurouchi-tsuchime-gyuto-kiritsuke-210-mm-tempete-hivernal","title":"Nigara Hamono SG2 Kurouchi Tsuchime Gyuto Kiritsuke 210mm Winter Storm","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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.\u003cspan data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003c\/span\u003e\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\u003cspan data-mce-fragment=\"1\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eToday, the company no longer manufactures SG2. The SG2 knives on the market are, most of the time, made of almost identical steels and are manufactured by other companies. For example, Kobelco's R2 has the same characteristics as the SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44140193087662,"sku":"AcrylicNigHivernalKiriGyuto","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2KurouchiTsuchimeGyutoKiritsuke210mmTempeteHivernal_1.jpg?v=1692372864"},{"product_id":"kogetsu-shirogami-1-gyuto-210-mm-pakka-rouge","title":"Kogetsu Shirogami #1 Gyuto 210mm Wine Pakka","description":"The Kogetsu Shirogami #1 Gyuto 210 mm red Pakka is made from the purest traditional Shirogami #1 steel and features \"integral forge\" construction and a red pakka rivet handle. A special edge polish is given to the blade as a final step in the fabrication process.","brand":"Goko Hamono","offers":[{"title":"Default Title","offer_id":44195905536174,"sku":"DDA-020-FA210","price":750.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/KogetsuShirogami_1Gyuto210mmPakkarouge_1.jpg?v=1694702931"},{"product_id":"saji-hamono-r2-diamond-damascus-gyuto-180-mm-corne-de-boeuf","title":"Saji Hamono R2 Diamond Damascus Gyuto 180mm Stag Horn","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;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, the company no longer manufactures SG2. The SG2 knives on the market are, most of the time, made of almost identical steels and are manufactured by other companies. For example, Kobelco's R2 has the same characteristics as the SG2.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":44239408791726,"sku":"Saji_180StaghornGyuto","price":555.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/SajiHamonoR2DiamondDamascusGyuto180mmCornedeBoeuf_1.jpg?v=1695921351"},{"product_id":"nigara-hamono-sg2-anmon-damascus-kiritsuke-gyuto-210-mm-neptune","title":"Nigara Hamono SG2 Anmon Damascus Kiritsuke Gyuto 210mm Neptune","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture).\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakefu Special Steel Co Ltd does not manufacture SG2 anymore and the SG2 knives you will see on the market will be, most of the time, almost identical steels manufactured by other companies like Kobelco's R2 which has the same characteristics as Takefu Special Steel Co Ltd's SG2.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44320080134318,"sku":"SG2NigaraAnmonKiritsuke210Neptune","price":690.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2AnmonDamascusKiritsukeGyuto210mmNeptune_1.jpg?v=1698176951"},{"product_id":"nigara-hamono-sg2-kurouchi-tsuchime-gyuto-210-mm-gobelin","title":"Nigara Hamono SG2 Kurouchi Tsuchime Gyuto 210mm Gobelin","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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.\u003cspan data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003c\/span\u003e\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\u003cspan data-mce-fragment=\"1\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eToday, the company no longer manufactures SG2. The SG2 knives on the market are, most of the time, made of almost identical steels and are manufactured by other companies. For example, Kobelco's R2 has the same characteristics as the SG2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44320120602798,"sku":"SG2NigaraGyutoKurouchi210Gobelin","price":520.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2KurouchiTsuchimeGyuto210mmGobelin_1.jpg?v=1698178329"},{"product_id":"hitohira-nakagawa-rou-ginsan-poli-miroir-gyuto-210-mm-ebene","title":"Hitohira Nakagawa Rou Ginsan Poli Miroir Gyuto 210mm Ebony","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;\"\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","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44459055939758,"sku":"AAA-048-2-63-FA210","price":720.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoRouGinsanPoliMiroirGyuto210mmEbene_1.jpg?v=1701800303"},{"product_id":"tetsujin-ginsan-ukiba-gyuto-210mm-tagayasan","title":"Tetsujin Ginsan Ukiba 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 data-mce-fragment=\"1\"\u003e\u003cb 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\/b\u003e\u003c\/p\u003e","brand":"Tetsujin","offers":[{"title":"Default Title","offer_id":44732576891054,"sku":"BDA-012-59-FA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/TetsujinGinsanUkibaGyuto210mmTagayasan_1.jpg?v=1708961860"},{"product_id":"nigara-hamono-sg2-anmon-damascus-gyuto-210mm-bouleau","title":"Nigara Hamono SG2 Anmon Damascus Gyuto 210mm Birch Wood","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;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44832994230446,"sku":"SG2NigaraAnmonGyuto210Camo","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2AnmonDamascusGyuto210mmBouleau_1.jpg?v=1710961333"},{"product_id":"nigara-hamono-sg2-anmon-damascus-gyuto-210mm-g10","title":"Nigara Hamono SG2 Anmon Damascus Gyuto 210mm G10","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;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a high carbon stainless steel that is pulverized into very fine grains. These are then put back together. This process results in a homogeneous grain structure, making it easier to sharpen and very durable. SG2 can reach a hardness of 64 HRC, making it a very famous steel in the Japanese cutlery world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd, creator of the popular VG-10 steel, wanted to offer with SG2 a superior product in all aspects of hardness, cutting retention, durability, etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44833475461294,"sku":"SG2NigaraAnmonGyuto210G10","price":710.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2AnmonDamascusGyuto210G10_1.jpg?v=1710967563"},{"product_id":"tetsujin-ginsan-kasumi-gyuto-210mm-taihei-tagayasan","title":"Tetsujin Ginsan Kasumi Gyuto 210mm Taihei 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 data-mce-fragment=\"1\"\u003e\u003cb 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\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":45178774716590,"sku":"BDA-012K-53-FA210","price":555.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/TetsujinGinsanKasumiGyuto210mmTaiheiTagayasan_1.jpg?v=1715116971"},{"product_id":"nigara-hamono-sg2-migaki-tsuchime-gyuto-210mm-turquoise","title":"Nigara Hamono SG2 Migaki Tsuchime Gyuto 210mm Turquoise","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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.\u003cspan data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003c\/span\u003e\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\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":45290821320878,"sku":"SG2NigaraGyutoMigaki210Turquoise","price":575.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/NigaraHamonoSG2MigakiTsuchimeGyuto210mmTurquoise_1.jpg?v=1717006460"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/cuisinier-debutant-proteines-500.oembed?page=5","provider":"Stay Sharp","version":"1.0","type":"link"}