{"title":"Passionate Cook - Proteins - $500","description":null,"products":[{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-240mm-bois-de-ho","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 240mm Ho Wood","description":"\u003cp\u003eKenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794233518,"sku":"AAA-026W1M-05-FA240","price":575.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0089-scaled.jpg?v=1666793006"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Rosewood","description":"Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling. \n\u003cdiv class=\"elementor elementor-13317 elementor-location-single post-17240 product type-product status-publish has-post-thumbnail product_cat-couteau-de-chef product_cat-couteau-de-chef-gyuto-amp-kiritsuke product_cat-couteaux product_cat-fabriquants product_cat-gyuto-2 product_cat-hitohira product_cat-nouveaute product_cat-oxydable product_cat-type-dacier product_cat-type first instock sold-individually taxable shipping-taxable purchasable product-type-simple product\" data-elementor-type=\"product\" data-elementor-id=\"13317\" data-elementor-settings=\"\u0026lt;\u0026gt;\"\u003e\n\n\u003cdiv class=\"elementor-section-wrap\"\u003e\n\n\u003csection class=\"elementor-section elementor-top-section elementor-element elementor-element-391dcc1 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"391dcc1\" data-element_type=\"section\"\u003e\n\u003cdiv class=\"elementor-container elementor-column-gap-wide\"\u003e\n\n\u003cdiv class=\"elementor-row\"\u003e\n\n\u003cdiv class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5a3f2067\" data-id=\"5a3f2067\" data-element_type=\"column\"\u003e\n\n\u003cdiv class=\"elementor-column-wrap elementor-element-populated\"\u003e\n\n\u003cdiv class=\"elementor-widget-wrap\"\u003e\n\n\u003cdiv class=\"elementor-element elementor-element-3017b832 elementor-widget elementor-widget-woocommerce-product-data-tabs\" data-id=\"3017b832\" data-element_type=\"widget\" data-widget_type=\"woocommerce-product-data-tabs.default\"\u003e\n\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\n\u003cdiv id=\"tab-description\" class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\" role=\"tabpanel\" aria-labelledby=\"tab-title-description\"\u003e \nKyuzo:\n Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795740846,"sku":"AAA-020B1M-70-FA240","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BBCAF7F5-5166-4530-9AE5-E6F51E60D642.jpg?v=1666793853"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-gyuto-240mm-taihei-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Gyuto 240mm Taihei Rosewood","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\n \u003cbr\u003eKyuzo:\n\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797280942,"sku":"AAA-020B1K-06-FA240","price":690.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/74449319-5B9F-49D4-BB99-835C0F16AB38.jpg?v=1666794279"},{"product_id":"hitohira-nakagawa-yohei-tamame-gyuto-240mm-taihei-bois-de-rose","title":"Hitohira Nakagawa Yohei Tamame Gyuto 240mm Taihei Rosewood","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799640238,"sku":"AAA-T001Y-70-FA240","price":970.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F98209AD-00FA-41FB-91F9-7431FB1DDA37.jpg?v=1666795017"},{"product_id":"jiro-tsuchime-wa-gyuto-225mm-taihei-tagayasan-handle-262","title":"Jiro Tsuchime Wa Gyuto 225mm Taihei Tagayasan Handle #262","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n \u003cbr\u003eHe's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487799771310,"sku":"'849","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0BEBD2C6-DC9F-4DCD-808E-F1AB9C1E1154.jpg?v=1666795087"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-ziricote-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Ziricote (Extra Height)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803310254,"sku":"AAA-090B1M-56-FA240","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/689EC451-11A8-4850-A069-EF738FCCD5ED.jpg?v=1666797042"},{"product_id":"yoshikane-skd-nashiji-gyuto-210mm-tagayasan","title":"Yoshikane SKD Nashiji Gyuto 210mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487805341870,"sku":"Yoshikane_1","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/78DA4209-F455-49B4-A2B8-64CADA3B4D98.jpg?v=1666798419"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-gyuto-240mm-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Gyuto 240mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810781358,"sku":"AAA-120W2K-53-FA240","price":520.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/87A4CF30-0D9B-4719-96AA-927CD76E69AD.jpg?v=1666793751"},{"product_id":"hitohira-tanaka-kyuzo-aogami-super-migaki-gyuto-240mm-bois-d-ebene-du-makassar","title":"Hitohira Tanaka Kyuzo Aogami Super Migaki Gyuto 240mm Makassar Ebony","description":"\u003cp\u003e\u003c\/p\u003e\n\n \u003cp\u003eTanaka Blacksmith: He is firmly committed to forging knives from forged steel without touching the stainless steel or the main firing process. When it comes to blacksmithing, he is undoubtedly the highest class of blacksmiths. Because it is handmade, you will see a marked difference in terms of product and quality.  \u003cbr\u003eKyuzo: Kyuzo's father, Heihachi, is 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 the best sharpeners in Sakai because he best knew how to sharpen wide double-bevel knives. After a few years of training, he developed his style based on these respective masters, his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide double-bevel with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509407023278,"sku":"AAA-020BSM-63-FA240","price":1245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0288-scaled.jpg?v=1666791595"},{"product_id":"hitohira-tanaka-kyuzo-aogami1-kurouchi-kiritsuke-gyuto-240mm-bois-de-cedre","title":"Hitohira Tanaka Kyuzo Aogami#1 Kurouchi Kiritsuke Gyuto 240mm Cedar Wood","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\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":43509451358382,"sku":"AAA-020B1K-69-FB240","price":785.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0056-scaled.jpg?v=1666792992"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-240mm-bois-de-cerisier-2","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 240mm Cherry Wood","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509452570798,"sku":"AAA-021B1S-24-FA240","price":610.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_1069-scaled.jpg?v=1666793032"},{"product_id":"hitohira-togashi-yohei-white-1-fuji-mizu-honyaki-gyuto-240mm-ziricote-no-30","title":"Hitohira Togashi Yohei White #1 Fuji Mizu Honyaki Gyuto 240mm Ziricote no.30","description":"\u003cp\u003e Togashi-san is the blacksmith behind this magnificent blade. One of only 25 certified traditional craftsmen in the region, he began forging blades at the age of 19, in 1967. Sharpener and polisher Yohei-san, also a certified traditional craftsman in the region, learned to sharpen the double-edged knife under the guidance of one of the best sharpeners in the Sakai region.\u003cbr\u003e\u003cbr\u003e Most Japanese knives are made as a \"sandwich,\" a core of very hard steel covered on both sides by a softer steel. The hard steel is what makes a Japanese knife sharper and keeps its edge longer than other knives. The softer steel acts as a shock absorber to protect the harder steel from damage. This is the common way of making a knife in Japan, but there is an older and more romantic way of making a knife, called honyaki.\u003cbr\u003e  \u003cbr\u003eLess than 1% of knives in Japan are forged honyaki. Making a honyaki knife is like making a katana. The knife is made from a single piece of steel and heat-treated so that the edge is very hard and sharp for a very long time. The spine of the knife, although the same piece of steel, is softer and protects the blade from breaking.\u003cbr\u003e\u003cbr\u003e You can refer to the article \"steel\" to learn a little more about this type of knife, Honyaki.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509472821422,"sku":"AAA-136W1H-FA240","price":2950.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0224.jpg?v=1666793661"},{"product_id":"hitohira-tanaka-yohei-aogami-1-damascus-gyuto-240mm-ebene-de-makassar","title":"Hitohira Tanaka Yohei Aogami #1 Damascus Gyuto 240mm Makassar Ebony","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509482422446,"sku":"AAA-095B1D-63-FA240","price":960.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/75C79B29-5ED2-4F70-9A92-356E573FE959.jpg?v=1666793863"},{"product_id":"hitohira-tanaka-yohei-shirogami-1-kasumi-gyuto-240mm-ebene-de-makassar","title":"Hitohira Tanaka Yohei Shirogami #1 Kasumi Gyuto 240mm Makassar Ebony","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509482684590,"sku":"AAA-095W1S-63-FA240","price":735.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6EDF89EB-90F4-49CC-918D-22850F94BE47.jpg?v=1666793873"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-240mm-cedre-yakusugi","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 240mm 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.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509491531950,"sku":"AAA-021B1S-69-FA240","price":665.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5A9FAA16-2D72-4C2C-9973-F58F5CE1EF17.jpg?v=1666794098"},{"product_id":"hitohira-tanaka-yohei-aogami-1-damascus-kiritsuke-gyuto-240mm-ebene-fusion","title":"Hitohira Tanaka Yohei Aogami #1 Damascus Kiritsuke Gyuto 240mm Ebony Fusion","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509503623342,"sku":"AAA-095B1D-04-FB240","price":950.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DE3A7207-B7AE-4AD6-A2BC-F1B3DC2E366F.jpg?v=1666794586"},{"product_id":"hitohira-uki-sakura-damascus-gyuto-240mm-ebene-fusion","title":"Hitohira Uki Sakura Damascus Gyuto 240mm Ebony Fusion","description":"\u003cp\u003e Brand: Hitohira (Chinese)\n\u003cbr\u003e Blacksmith: Kikuchiyo 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 240mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: VG-10, stainless Damascus plated\n\u003cbr\u003e Neck: Fusion Ebony\n\u003cbr\u003e Total length: 371 mm\n\u003cbr\u003e Edge length: 223 mm\n\u003cbr\u003e Length from handle to tip: 238 mm\n\u003cbr\u003e Blade height: 45 mm\n\u003cbr\u003e Thickness: 2.9 mm\n \u003cbr\u003eHandle length: 134 mm\n\u003cbr\u003e Weight: 246g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Grinder: Yohei\n\u003cbr\u003e Kikuchiyo:\n\u003cbr\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509514797230,"sku":"AAA-020V10-DA-U-04-FA240","price":1100.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3708DD75-4828-4A61-BD8B-4EC74C6CC59A.jpg?v=1666794861"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-damascus-gyuto-240mm-ebene-fusion","title":"Hitohira Tanaka Kyuzo Aogami #1 Damascus Gyuto 240mm Ebony Fusion","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":43509515124910,"sku":"AAA-090B1D-04-FA240","price":965.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/62E5D7AE-9355-465C-A22F-B6D34668F36D.jpg?v=1666794885"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-kasumi-gyuto-240mm","title":"Hitohira Togashi Shirogami #1 Stainless Clad Kasumi Gyuto 240mm 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":43509515157678,"sku":"AAA-125W1KS-04-FA240","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A3FC1272-68B1-4731-805C-EC8419F2B166.jpg?v=1666794896"},{"product_id":"hitohira-togashi-aogami-1-stainless-clad-gyuto-240mm-ebene-makassar","title":"Hitohira Togashi Aogami #1 Stainless Clad Gyuto 240mm 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":43509515681966,"sku":"AAA-026B1S-49-FA240","price":950.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7E78C29D-6F57-49ED-B2FE-96ACC57E59A4.jpg?v=1666794905"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-stainless-clad-gyuto-240mm-taihei-ebene","title":"Hitohira Tanaka Kyuzo Aogami #1 Stainless Clad Gyuto 240mm 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":43509534785710,"sku":"AAA-090B1Z-49-FA240","price":790.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3A459C13-02BA-40D4-836C-523F319E5A3A.jpg?v=1666795459"},{"product_id":"takada-no-hamono-shirogami-1-suiboku-gyuto-240mm-ho","title":"Takada no Hamono Shirogami #1 Suiboku Gyuto 240mm Ho","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eTakada no Hamono\u003cbr\u003e Mitsaki Takada is a knife craftsman in Sakai, having worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. His polishing technique is innovative and unique. The brand concept is multi-dimensional. This is expressed through his choice of logos that resemble the sun or a star. He is passionate about creating pieces that bring joy to those around them. With this multi-faceted philosophy of mind, he focuses not only on blade making (forging and sharpening), but also on woodworking and leathercraft. Mitsuaki Takada believes that detail is life! – His love of craftsmanship and kitchen knife making is evident, with his attention to even the smallest details.  \u003cbr\u003eThese knives have a fine cutting feel and excellent edge life. They represent an exciting new generation of Sakai craftsmen producing superior quality work. I am extremely fortunate to work with Takada no Hamono and represent this company in Montreal.\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43509548220590,"sku":"BCA-W1SU-05-FA240","price":605.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5860A2BB-6B03-4C12-8BBC-F3FE72045A9E.jpg?v=1666796046"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-taihei-ebene-de-makassar","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Taihei \nMacassar 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":43509563916462,"sku":"DAA-151-FA240","price":795.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/58A4B297-7392-44D9-ABD9-3D836F4F43E1.jpg?v=1666796545"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-gyuto-240mm-cedre-yakusugi-handle-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Gyuto 240mm Yakusugi (Extra Height)","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;\"\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\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509572042926,"sku":"AAA-090B1K-69-FA240","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BA8CB1AD-D30B-4D75-B2BE-83DDFCAEC5D5.jpg?v=1666796818"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-ebene-de-taihei-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Taihei Ebony (Extra Height)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509572141230,"sku":"AAA-090B1M-49-FA240","price":915.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5943B03C-2B1F-4E62-90F8-F7C8680D50C1.jpg?v=1666796830"},{"product_id":"yoshikazu-tanaka-shirogami-1-damascus-gyuto-240mm-red-sandalwood","title":"Yoshikazu Tanaka Shirogami #1 Damascus Gyuto 240mm Red Sandalwood","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509573845166,"sku":"'1047","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1DF12243-BBBF-43AF-8CB9-A702742C22E1.jpg?v=1666796923"},{"product_id":"nakagawa-uchihamono-aogami-1-kurozome-suminagshi-gyuto-240mm-ebene","title":"Nakagawa Uchihamono Aogami #1 Kurozome Suminagshi Gyuto 240mm 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.\u003cbr\u003e Myojin is an incredibly talented sharpener with over 10 years of experience in the knife industry. During this time, he also trained as a blacksmith, which he says helps him better understand sharpening.  \u003cbr\u003eThe entire Sakai knife industry, including Morihiro (Sakai's legendary knife sharpener), was very impressed by his sharpening skills. His personal drive, along with his incredible, consistent productivity, allowed him to improve quickly.\u003c\/p\u003e","brand":"Couteaux Japonais Stay Sharp","offers":[{"title":"Default Title","offer_id":43509644230830,"sku":"Nakagawa1","price":915.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/CE2E150A-D74F-41D8-B9D0-DC4D4239F8F9.jpg?v=1666798007"},{"product_id":"yoshikane-hamono-shirogami-2-stainless-clad-tsuchime-gyuto-210mm-ebene","title":"Yoshikane Hamono Shirogami #2 Stainless Clad Tsuchime Gyuto 210mm","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43509688238254,"sku":"Yoshikane_10","price":620.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/18942A8B-8B3D-41C0-9B22-D94854F81B0F.jpg?v=1666799093"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-240mm-ebene","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 240mm Ebony","description":"\u003cp\u003eThis 240 mm gyuto knife is part of the Hitohira Tanaka Yohei Aogami #1 Kasumi series. It is hand-forged using the sanmai method, with a core of Aogami #1 (Blue #1) steel surrounded by a layer of soft iron. This construction provides exceptional sharpness while making maintenance and sharpening easier. The blade has a satin kasumi finish, revealing a subtle contrast between the hard steel and iron that highlights the quality of the polish.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made of ebony wood with a blonde buffalo horn ferrule. This combination provides a stable grip, a slightly forward balance, and a simple, elegant aesthetic.\u003c\/p\u003e\n\u003cp\u003eThe gyuto is the ultimate versatile knife: ideal for cutting vegetables, meat, and fish, it offers a smooth glide and a precise cutting sensation thanks to its thin, rigid blade. The tempering and geometry created by Yohei Tanaka result in a direct cut and high responsiveness, while maintaining good strength for professional use.\u003c\/p\u003e\n\u003cp\u003eAogami #1 steel, with its high carbon content, is renowned for its remarkable edge retention and sharpness. However, it requires minimal maintenance: it must be wiped dry after use and may develop a natural patina over time, which has no effect on performance.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509692367022,"sku":"AAA-095B1S-04-FA240","price":770.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaYoheiAogami_1KasumiGyuto240mmEbene_1_f583ac2c-480e-4e41-a6ee-f63b18aa4a33.jpg?v=1762867757"},{"product_id":"hitohira-togashi-shirogami-1-damascus-gyuto-240mm-ebene","title":"Hitohira Togashi Shirogami #1 Damascus Gyuto 240mm Ebony","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":43509693153454,"sku":"AAA-130W1D-04-FA240","price":740.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/29E60680-7C67-4A71-B0AE-C7F3A064171E.jpg?v=1666799278"},{"product_id":"hado-junpaku-shirogami-1-stainless-clad-gyuto-240mm-chene-lacquered_1","title":"Hado Junpaku Shirogami #1 Stainless Clad Gyuto 240mm 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":43509708980398,"sku":"'1000107","price":630.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9B3E3833-0847-4FB9-9E74-B1ECB4A26074.jpg?v=1666800157"},{"product_id":"hado-sumi-shirogami-2-gyuto-240mm-chene-brule","title":"Hado Sumi Shirogami #2 Gyuto 240mm","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":"Chêne\/Oak","offer_id":46034122473646,"sku":"1000091","price":540.0,"currency_code":"CAD","in_stock":false},{"title":"Chêne Brûlé\/Burnt oak","offer_id":46034122506414,"sku":"1000092","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D699C22A-98EC-4204-9941-D77CC3D20705.jpg?v=1666800206"},{"product_id":"yoshikane-hamono-sld-damascus-gyuto-210mm-marronier-brule","title":"Yoshikane Hamono SLD Damascus Gyuto 210mm Burnt Chestnut","description":"\u003cp\u003eYoshikane Hamono is located in Sanjo, Niigata and founded in 1919. It is led by Kazuomi San who continues to excel and evolve in the manufacture of high-quality kitchen knives. This series is forged from Shirogmi No. 2 steel and clad with stainless steel. The technique used to polish and refine the Jigane (soft steel) on this blade is exceptional. It will allow the blade to have very good edge retention capacity. This steel is also easier to sharpen and is an excellent choice to begin your adventure with Japanese knives!\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43509715468462,"sku":"Yoshikanedamascus_1","price":940.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F8D58B99-3F92-4D66-8F82-B3C1DCBB6DF0_1_105_c.jpg?v=1666800216"},{"product_id":"hatsukokoro-ginyo-ginsan-tsuchime-damascus-gyuto-210mm-wenge","title":"Hatsukokoro Ginyo Ginsan Tsuchime Damascus Gyuto 210mm Wenge","description":"\u003cp\u003e Distributor: Hatsukokoro\n\u003cbr\u003e Blacksmith: Yoshihiro Yauji 弥氏良寛\n\u003cbr\u003eProduction area: Echizen-Fukui \/ Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 210 mm\n \u003cbr\u003eSteel type: stainless steel\n\u003cbr\u003e Steel: Ginsan (Sliver) #3, coated with soft stainless steel\n\u003cbr\u003e Handle: Wenge and Pakka\n\u003cbr\u003e Total length: 359 mm\n\u003cbr\u003e Edge length: 215 mm\n\u003cbr\u003e Length from handle to tip: 225 mm\n\u003cbr\u003e Blade height: 50 mm\n\u003cbr\u003e Thickness: 2.2 mm\n\u003cbr\u003e Handle length: 134 mm\n\u003cbr\u003e Weight: 169g\n\u003cbr\u003e Hand orientation: Ambidextrous\n \u003cbr\u003eBorn in 1983, Mr. Yoshihiro Yauji developed an interest in DIY since childhood and gradually fell in love with steel tools. He found a very special connection with knives because knives, in his own words, \"represent the starting point of humanity.\" Starting in the Stone Age, humans began using knives to cut trees and eventually led to the development of civilization. In 2003, Yoshihiro became an apprentice of Master Hideo Kitaoka, considered one of Japan's finest craftsmen. After more than 15 years of training, Yoshihiro finally began making knives independently in 2019. It is worth noting that he forges, sharpens, finishes, and hones everything himself.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509745320110,"sku":"GinyoGyuto_1","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/25DBAFD8-FBAE-4CA2-BB0B-EE4274C15567.jpg?v=1666800796"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-sujihiki-240mm-ziricote-2","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 240mm 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":43509751218350,"sku":"AAA-125W1M1-56-FA240","price":755.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTogashiShirogami_1MigakiGyuto240mmZiricote_1.jpg?v=1681926620"},{"product_id":"hitohira-nakagawa-yohei-white-3-honyaki-gyuto-240mm-taihei-ebony-extra-thin","title":"Hitohira Nakagawa Yohei White #3 Honyaki Gyuto 240mm Taihei Ebony Extra Thin","description":"\u003cp\u003eBrand: Hitohira ひとひら (一片)\n Blacksmith: Kikuchiyo\n Production area: Sakai-Osaka\/Japan\n Profile: Gyuto\n Size: 240mm\n Steel Type: Carbon Steel\n Steel: Honyaki Yasuki White (Shirogami) #3\n Neck: Taihei Ebony \u0026amp; Buffalo Horn Ferrule Octagonal\n Come with Saya\n Total length: 390mm\n Edge length: 222mm\n Length from handle to tip: 240mm\n Blade height: 46mm\n Thickness: 2mm\n Handle length: 144mm\n Weight: 151g\n Orientation: Ambidextrous\n Grinder: Yohei\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43541741895854,"sku":"HonyakiYohei_2","price":1850.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9E0CFDAF-43ED-4112-BC88-BAFBEE719ED9.jpg?v=1667855491"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-stainless-clad-gyuto-240mm-taihei-ebony","title":"Hitohira Tanaka Kyuzo Aogami #1 Stainless Clad Gyuto 240mm Taihei Ebony","description":"\u003cp\u003eBrand: Hitohira ひとひら (一片)\n Blacksmith: Tanaka Blacksmith 田中打刃物製作所\nProduction area: Sakai-Osaka\/Japan\n Profile: Gyuto\n Size: 240mm\n Steel Type: Carbon Steel\n Steel: Yasuki Blue (Aogami) #1, Soft Stainless Clad\n Neck: Taihei Ebony \u0026amp; Buffalo Horn Ferrule Octagonal\n Total length: 388mm\n Edge length: 232mm\n Length from handle to tip: 238mm\n Blade height: 52mm\n Thickness: 2.2mm\n Handle length: 144mm\n Weight: 202g\n Orientation: Ambidextrous\n Grinder: Kyuzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43541742682286,"sku":"AAA-090B1Z-49-FA240-1","price":725.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9E2EF6F8-61C3-40A2-AFC1-1E6ED02CAA5E.jpg?v=1667855529"},{"product_id":"nigara-hamono-anmon-aogami-2-troll-killer-gyuto-240mm-karin-3","title":"Nigara Hamono Aogami #2 Damascus Gyuto 240mm Karin #3","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\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43541743304878,"sku":"TrollKillerGyuto240_1","price":1600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7BC5721C-F6CE-4AB4-89CD-481F2F4CBB80.jpg?v=1667855568"},{"product_id":"nigara-hamono-anmon-aogami-2-troll-killer-gyuto-240mm-ebony-4","title":"Nigara Hamono Aogami #2 Damascus 240mm Ebony Handle","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 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\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43541743632558,"sku":"TrollKillerGyuto240_2","price":1580.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8614E3B4-6712-4F0E-A5CF-793C292B4363.jpg?v=1667855583"},{"product_id":"nigara-hamono-anmon-aogami-2-troll-killer-gyuto-240mm-ebony-5","title":"Nigara Hamono Aogami #2 Damascus 240mm Gyuto Ebony #5","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\u003c\/p\u003e\n\u003cp\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\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43541743763630,"sku":"TrollKillerGyuto240_3","price":1630.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/75831547-35A5-4177-A026-D4D27250EE27.jpg?v=1667855598"},{"product_id":"hitohira-nakagawa-izo-ginsan-gyuto-240mm-yakusugi-cedar-handle","title":"Hitohira Nakagawa Izo Ginsan Gyuto 240mm Yagusi Cedar","description":"The Hitohira Kikuchiyo Izo Ginsan Gyuto 240 mm in Yagusi Cedar is a top-quality chef's knife, the result of an incredible collaboration between the Hitohira company, blacksmith Kikuchiyo and sharpener Izo. Featuring a traditional cedar handle, with a sharp, precise blade that's impeccably polished. A top-quality product that meets the professional standards of the best kitchens.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43563878023342,"sku":"AAA-025S3-69-FA240","price":700.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraKikuchiyoIzoSilver_3Gyuto240mmYakusugiCedarHandle_1.jpg?v=1668613582"},{"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":"hitohira-togashi-aogami-2-kurouchi-gyuto-240mm","title":"Hitohira Togashi Aogami #2 Kurouchi Gyuto 240mm","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;\"\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\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":43669817950382,"sku":"AAA-120B2K-24-FA240","price":605.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTogashiBlue_2KurouchiGyuto240mm_1.jpg?v=1671816655"},{"product_id":"yoshikane-skd-nashiji-gyuto-210mm-ebene","title":"Yoshikane SKD Nashiji 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;\"\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\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43677799514286,"sku":"yoshikane_ebony_210","price":590.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/YoshikaneSKDNashijiGyuto210mmEbene_1.jpg?v=1672257187"},{"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":"hitohira-nakagawa-ren-ginsan-gyuto-240mm-ho","title":"Hitohira Nakagawa Ren Silver #3 Gyuto 240mm Ho Wood Handle","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 translates to : \"silver number 3\", this type of steel falls into the category of stainless steels and is therefore easier to maintain than traditional carbon steels. Ginsan is one of the only stainless steels that can be forged in the traditional way like high content carbon steels. This makes it one of the most pleasant stainless steels to sharpen. \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43853678706862,"sku":"AAA-050S2-FA240","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraKikuchiyoRenSilver_3Gyuto240mmHoWoodHandle_1.jpg?v=1679592633"},{"product_id":"hatsukokoro-yorokobi-gyuto-240-mm-ebene","title":"Hatsukokoro Yorokobi Gyuto 240mm 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":43868417818798,"sku":"Yorokobi_gyuto240","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HatsukokoroYorokobiGyuto240mmEbene_1.jpg?v=1680201406"},{"product_id":"isamitsu-shirogami-1-kurouchi-gyuto-240mm-yakusugi","title":"Isamitsu Shirogami #1 Kurouchi Gyuto 240mm Yakusugi","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;\"\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\/b\u003e\u003c\/p\u003e","brand":"Isamitsu","offers":[{"title":"Default Title","offer_id":43917606846638,"sku":"BEA-040-69-FA240","price":820.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/IsamitsuWhite_1KurouchiGyuto240mmYakusugi_1.jpg?v=1681932985"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/cuisinier-passionne-proteines-500.oembed?page=7","provider":"Stay Sharp","version":"1.0","type":"link"}