{"title":"I will treat him like a baby","description":"","products":[{"product_id":"hitohira-nakagawa-ren-shirogami-2-gyuto-240mm-bois-de-ho","title":"Hitohira Nakagawa Ren Shirogami #2 Gyuto 240mm Ho Wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003cb\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487792824494,"sku":"AAA-050W2-05-FA240","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoRenShirogami_2Gyuto240mmBoisdeHo_1.jpg?v=1698955981"},{"product_id":"hitohira-futana-sb-kuro-tsuchime-nakiri-165mm-bois-de-cerisier","title":"Hitohira Futana SB Kuro Tsuchime Nakiri 165mm Cherry","description":"\u003cp data-end=\"2140\" data-start=\"1867\" data-mce-fragment=\"1\"\u003eThe \u003cstrong\u003eNakiri\u003c\/strong\u003e literally translates as “leaf cutter.” It is specially designed for cutting vegetables. Its straight profile, combined with the height of the blade, favors a vertical cutting technique called push-cut: the blade is lifted between each movement to obtain a clean cut without tearing. The Nakiri is particularly effective for mincing cabbage, slicing vegetables into julienne strips, or making coarser cuts for soup.\u003cbr\u003e\u003cbr\u003eThis model is part of Hitohira's \u003cstrong\u003eFutana SB\u003c\/strong\u003e series (ひとひら), renowned finishes (nashiji, kurouchi, damascus, etc.) and rigorous manufacturing. This version features a \u003cstrong\u003eKuro Tsuchime finish\u003c\/strong\u003e, a blackened hammering that gives it a handcrafted look while making it easier to remove food from the blade.\u003cbr\u003e\u003cbr\u003eThe blade is forged in\u003cstrong\u003e Tosa (Kōchi Prefecture)\u003c\/strong\u003e from Aogami Super steel, manufactured by Hitachi Metals Ltd. This high-end carbon steel contains more carbon, chromium, tungsten, and molybdenum than other Aogami variants. This gives it:\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1393\" data-end=\"1443\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1443\"\u003e\u003cstrong\u003ehigh hardness\u003c\/strong\u003e for a durable cutting edge,\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1444\" data-end=\"1515\"\u003e\n\u003cp data-start=\"1446\" data-end=\"1515\"\u003e\u003cstrong\u003ebetter corrosion resistance\u003c\/strong\u003e\u0026nbsp;for its carbon nature,\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1516\" data-end=\"1590\"\u003e\n\u003cp data-start=\"1518\" data-end=\"1590\"\u003e\u003cstrong\u003eincreased wear resistance\u003c\/strong\u003e, which reduces the risk of breakage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2140\" data-start=\"1867\" data-mce-fragment=\"1\"\u003e\u003cbr\u003eThe blade is\u0026nbsp;clad in soft stainless steel (cladding), which simplifies maintenance while maintaining the performance of a carbon steel core.\u003cbr\u003e\u003cbr\u003eFinally, the octagonal Japanese cherry wood handle with an ebony ferrule offers natural comfort in the hand and a warm aesthetic. The grip is ambidextrous.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487792857262,"sku":"AAA-137T-24-DA","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraFutanaSBKuroTsuchimeNakiri165mmCerisier_1.jpg?v=1752690192"},{"product_id":"takada-no-hamono-white-2-hh-santoku-135mm-bois-de-ho","title":"Takada No Hamono White #2 HH Santoku 135mm Ho Wood","description":"\u003cp\u003e Takada no Hamono\n\u003cbr\u003e\n\u003cbr\u003e Mitsaki Takada is a knife craftsman in Sakai, he 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 multidimensional. 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, and this is reflected in his attention to even the smallest details.\n\u003cbr\u003e\n\u003cbr\u003e\n \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":43487793152174,"sku":"BCA-W2HH-05-CA135","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_1002-scaled.jpg?v=1666792052"},{"product_id":"hitohira-futana-sb-migaki-petty-135mm-bois-de-cerisier","title":"Hitohira Futana SB Migaki Petty 135mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793316014,"sku":"AAA-137M-24-BA135","price":185.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0891-scaled.jpg?v=1666792104"},{"product_id":"hitohira-nakagawa-ren-white-2-santoku-180mm-bois-de-ho","title":"Hitohira Nakagawa Ren White #2 Santoku 180mm Ho ","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe word santoku translates as \"three virtues\", which refers to the cutting of meat, fish, and vegetables or the following three types of cutting: chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Hitohira Kikuchiyo Ren White #2 Santoku 180mm embodies this versatility with a traditional profile and exceptional forging. Crafted with precision, it delivers clean cuts whether you're preparing proteins, vegetables, or delicate herbs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%–1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Hitohira Kikuchiyo Ren White #2 Santoku 180mm is ideal for those seeking a precise and robust Japanese blade for everyday prep. With its fine grain structure and ease of sharpening, it delivers a satisfying edge retention and traditional craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA White #2 Santoku knife 180mm occupies a distinct space in the Japanese knife world: its wide, flat blade and compact length make it particularly agile for the push-cutting and chopping strokes that define everyday kitchen prep. Where longer, thinner-spined profiles call for a pulling motion, the Kikuchiyo Santoku knife rewards a more direct, vertical technique — making it an intuitive choice for cooks who want precision without complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793512622,"sku":"AAA-017W2-05-CA","price":325.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoRenWhite_2Santoku180mmBoisdeHo_1.jpg?v=1697659452"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-bunka-bois-de-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Bunka Macassar Taihei Ebony Macassar ","description":"\u003cp\u003eTanaka Blacksmith: He is firmly committed to forging knives from forged steel without touching the stainless steel or the main firing. When it comes to blacksmithing, he is undoubtedly the upper class of blacksmiths. Because it is done by hand, you will see a distinct difference in terms of product and quality. Kyuzo: Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop room and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide, double-beveled knives. After a few years of training, he developed his style based on these respective masters, his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide double bevel with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794036910,"sku":"AAA-090B1M-63-CB","price":590.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0824-scaled.jpg?v=1666792918"},{"product_id":"hitohira-td-aogami-2-kurouchi-petty-105mm-bois-de-noyer","title":"Hitohira TD Aogami #2 Kurouchi Petty 105mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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":43487794135214,"sku":"AAA-615B2KT-02-BB105","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTDAogami_2KurouchiPetty105mmNoyer_1.jpg?v=1715108984"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-240mm-bois-de-ho","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 240mm Ho Wood","description":"\u003cp\u003eKenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794233518,"sku":"AAA-026W1M-05-FA240","price":575.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0089-scaled.jpg?v=1666793006"},{"product_id":"hitohira-nakagawa-ren-shirogami-2-gyuto-210mm-bois-de-ho","title":"Hitohira Nakagawa Ren Shirogami #2 Gyuto 210mm Ho Wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794364590,"sku":"AAA-017W2-05-FA210","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_1006-scaled.jpg?v=1666793043"},{"product_id":"jiro-tsuchime-yo-nakiri-180mm-tagayasan-205","title":"Jiro Tsuchime Yo Nakiri 180mm Tagayasan (#205)","description":"\u003cp\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":43487795282094,"sku":"'500","price":880.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/92F38407-DA6A-4B19-8B37-D158D7BBD7E8.jpg?v=1666793695"},{"product_id":"hitohira-futana-sb-migaki-gyuto-210mm-cerisier","title":"Hitohira Futana SB Migaki Gyuto 210mm Cherry wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795445934,"sku":"AAA-137M-24-FA210","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D5B254D8-3A2B-443E-ABC5-D4A60037AE06.jpg?v=1666793761"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-gyuto-240mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Gyuto 240mm Cherry","description":"\u003cp\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795708078,"sku":"DAA-120-FA240","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5FFA3E55-5D9F-44F0-B0A1-958B9D480042.jpg?v=1666793845"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Rosewood","description":"Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling. \n\u003cdiv class=\"elementor elementor-13317 elementor-location-single post-17240 product type-product status-publish has-post-thumbnail product_cat-couteau-de-chef product_cat-couteau-de-chef-gyuto-amp-kiritsuke product_cat-couteaux product_cat-fabriquants product_cat-gyuto-2 product_cat-hitohira product_cat-nouveaute product_cat-oxydable product_cat-type-dacier product_cat-type first instock sold-individually taxable shipping-taxable purchasable product-type-simple product\" data-elementor-type=\"product\" data-elementor-id=\"13317\" data-elementor-settings=\"\u0026lt;\u0026gt;\"\u003e\n\n\u003cdiv class=\"elementor-section-wrap\"\u003e\n\n\u003csection class=\"elementor-section elementor-top-section elementor-element elementor-element-391dcc1 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"391dcc1\" data-element_type=\"section\"\u003e\n\u003cdiv class=\"elementor-container elementor-column-gap-wide\"\u003e\n\n\u003cdiv class=\"elementor-row\"\u003e\n\n\u003cdiv class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5a3f2067\" data-id=\"5a3f2067\" data-element_type=\"column\"\u003e\n\n\u003cdiv class=\"elementor-column-wrap elementor-element-populated\"\u003e\n\n\u003cdiv class=\"elementor-widget-wrap\"\u003e\n\n\u003cdiv class=\"elementor-element elementor-element-3017b832 elementor-widget elementor-widget-woocommerce-product-data-tabs\" data-id=\"3017b832\" data-element_type=\"widget\" data-widget_type=\"woocommerce-product-data-tabs.default\"\u003e\n\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\n\u003cdiv id=\"tab-description\" class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\" role=\"tabpanel\" aria-labelledby=\"tab-title-description\"\u003e \nKyuzo:\n Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795740846,"sku":"AAA-020B1M-70-FA240","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BBCAF7F5-5166-4530-9AE5-E6F51E60D642.jpg?v=1666793853"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-migaki-nakiri-180mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Migaki Nakiri 180mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795839150,"sku":"DAA-121-DA","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/30F8334A-4370-42D2-A969-AD0C3C30581E_1_201_a.jpg?v=1666793896"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-migaki-petty-150mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Migaki Petty 150mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796723886,"sku":"DAA-121-BA150","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6AC8059F-ED2C-4A54-88B6-A39829968BBF.jpg?v=1666794124"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-petty-150mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Petty 150mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796756654,"sku":"DAA-120-BA150","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C723DD02-0A90-46EC-9A49-F89C5D5A0335.jpg?v=1666794133"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-santoku-180mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Santoku 180mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796789422,"sku":"DAA-120-CA","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/49F6B91E-EF77-4BCB-9DBE-DE4B20697B10.jpg?v=1666794141"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-migaki-gyuto-210mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Migaki Gyuto 210mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796953262,"sku":"DAA-121-FA210","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/97822D3F-9828-4841-A4E4-BB5D04EF8352.jpg?v=1666794186"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-deba-180mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Deba 180mm Ho","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":43487796986030,"sku":"AAA-510-05-NA180","price":530.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3ABB4689-7615-401F-AF4B-A262BDC7BC66.jpg?v=1666794193"},{"product_id":"jiro-tsuchime-wa-santoku-165mm-taihei-tagayasan-224","title":"Jiro Tsuchime Wa Santoku 165mm Taihei Tagayasan (#224)","description":"\u003cp\u003eBlacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487797051566,"sku":"'622","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D442D07F-40E2-401B-9E8C-2E7DA8A6532D.jpg?v=1666794221"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-gyuto-240mm-taihei-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Gyuto 240mm Taihei Rosewood","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\n \u003cbr\u003eKyuzo:\n\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797280942,"sku":"AAA-020B1K-06-FA240","price":690.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/74449319-5B9F-49D4-BB99-835C0F16AB38.jpg?v=1666794279"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-270mm-cerisier","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 270mm Cherry","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797412014,"sku":"AAA-021B1S-24-FA270","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/99B09028-B3EB-4200-B137-40D3EFC21C7A.jpg?v=1666794303"},{"product_id":"hitohira-tanaka-mosuke-shirogami-2-kiritsuke-yanagiba-270mm-ho","title":"Hitohira Tanaka Mosuke Shirogami #2 Kiritsuke Yanagiba 270mm Ho","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797575854,"sku":"AAA-075W2D-05-IB270","price":405.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F3B6D798-3B32-4FED-9F48-35C3B9B31E42.jpg?v=1666794384"},{"product_id":"hitohira-futana-sb-migaki-bunka-170mm-cerisier","title":"Hitohira Futana SB Migaki Bunka 170mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797805230,"sku":"AAA-137M-24-CB170","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/188F2FD1-AE88-48D5-9AE7-88DC16F28DD4.jpg?v=1666794402"},{"product_id":"morihei-hisamoto-vintage-custom-deba-ho","title":"Morihei Hisamoto Vintage Custom Deba Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487797936302,"sku":"'657","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8C3EF38D-680E-4C08-AED4-11535D7C4743.jpg?v=1666794429"},{"product_id":"hitohira-futana-sb-migaki-tsuchime-gyuto-210mm-cerisier","title":"Hitohira Futana SB Migaki Tsuchime Gyuto 210mm Cherry wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798034606,"sku":"AAA-171TM-24-FA210","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/09A39E72-CC3B-4509-8A90-651D5926B6E0.jpg?v=1666794490"},{"product_id":"hitohira-futana-sb-kuro-nashiji-petty-150mm-cerisier","title":"Hitohira Futana SB Kuro Nashiji Petty 150mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798362286,"sku":"AAA-171N-24-BA150","price":185.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/05233D97-ECE5-43D6-9D8A-74F3D6F9FEA7.jpg?v=1666794599"},{"product_id":"hitohira-nakagawa-manzo-shirogami-3-gaucher-yanagiba-270mm-ho","title":"Hitohira Nakagawa Manzo Shirogami #3 Left-handed Yanagiba 270mm Ho","description":"\u003cp\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":43487798526126,"sku":"AAA-030W3-05-ZZIA270","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5E0F1DC2-545A-4B15-8ABA-F066EBA21A89.jpg?v=1666794660"},{"product_id":"jiro-tsuchime-yo-petty-150mm-ziricote-251","title":"Jiro Tsuchime Yo Petty 150mm Ziricote (#251)","description":"\u003cp\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487798689966,"sku":"'822","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B5A1F629-0C8C-4228-9F81-6FBA01D1B450.jpg?v=1666794842"},{"product_id":"hitohira-futana-sb-migaki-tsuchime-petty-135mm-cerisier","title":"Hitohira Futana SB Migaki Tsuchime Petty 135mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798886574,"sku":"AAA-171TM-24-BA135","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3D166379-4DE6-4E23-87D6-68582188C7C4.jpg?v=1666794928"},{"product_id":"hitohira-futana-sb-migaki-nakiri-165mm-cerisier","title":"Hitohira Futana SB Migaki Nakiri 165mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eNakiri translates to \"leaf cutter\". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a \"push-cut\" motion, lifting the blade between each cutting motion. The Nakiri is perfect for slicing cabbage, julienning vegetables or rough-cutting vegetables for soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799050414,"sku":"AAA-137M-24-DA","price":255.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/67C14AF0-21D0-4663-B495-5C85DD6F44FB.jpg?v=1666794967"},{"product_id":"hitohira-gorobei-rikichi-shirogami-2-kasumi-santoku-ho","title":"Hitohira Gorobei Rikichi Shirogami #2 Kasumi Santoku Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799083182,"sku":"AAA-155W2K-05-CA","price":280.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4D2F5BF8-7A77-4E6F-98A7-F2E8165BC12C.jpg?v=1666794978"},{"product_id":"hitohira-futana-sb-migaki-sujihiki-240mm-cerisier","title":"Hitohira Futana SB Migaki Sujihiki 240mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSujihiki translates as \"flesh slicer\", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799214254,"sku":"AAA-137M-24-GA240","price":315.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AD4A36D5-B258-437E-A0A0-E30B2B27F201.jpg?v=1666794988"},{"product_id":"jiro-tsuchime-wa-gyuto-255mm-taihei-tagayasan-267","title":"Jiro Tsuchime Wa Gyuto 255mm Taihei Tagayasan #267","description":"\u003cp\u003e*AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487799738542,"sku":"'848","price":850.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17B4B422-0EFA-4DED-9F6D-1B0CF533CC9D.jpg?v=1666795074"},{"product_id":"jiro-tsuchime-wa-gyuto-225mm-taihei-tagayasan-handle-262","title":"Jiro Tsuchime Wa Gyuto 225mm Taihei Tagayasan Handle #262","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n \u003cbr\u003eHe's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487799771310,"sku":"'849","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0BEBD2C6-DC9F-4DCD-808E-F1AB9C1E1154.jpg?v=1666795087"},{"product_id":"hitohira-gr-aogami-2-damascus-nakiri-165mm-bois-de-rose","title":"Hitohira GR Aogami #2 Damascus Nakiri 165mm Rosewood","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799836846,"sku":"DAA-1010-06-DA165","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/221E8B47-E9FC-49BB-AB56-303BAF6FC772.jpg?v=1666795120"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-gyuto-210mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Gyuto 210mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799902382,"sku":"DAA-120-FA210","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C76925DC-CE04-4266-B8BD-AB5DF3A508FD.jpg?v=1666795146"},{"product_id":"hitohira-nakagawa-ren-aogami-2-santoku-180mm-ho","title":"Hitohira Nakagawa Ren Aogami #2 Santoku 180mm Ho","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe word santoku translates as \"three virtues\", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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":43487800000686,"sku":"AAA-050B2-05-CA180","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E561C69A-F46A-4185-8B4E-DEAD54D1BD57.jpg?v=1666795186"},{"product_id":"hitohira-tanaka-mosuke-aogami-1-yanagiba-270mm-ho","title":"Hitohira Tanaka Mosuke Aogami #1 Yanagiba 270mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe 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":43487800066222,"sku":"AAA-111B1O-05-IA270","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A165EA79-AD7A-4414-865C-C24C054E6231.jpg?v=1666795220"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-kiritsuke-yanagiba-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Kiritsuke Yanagiba 300mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/span\u003e\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":43487800131758,"sku":"AAA-510-05-IB300","price":555.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F927E72C-ED79-4BCF-AD47-134E5A473E23.jpg?v=1666795243"},{"product_id":"yoshikane-shirogami-2-gyuto-240mm-tagayasan","title":"Yoshikane Shirogami #2 Gyuto 240mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487800230062,"sku":"'869","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AAF9CEE3-79D6-4AF0-B2D6-CFA9D8F0E4FF.jpg?v=1666795271"},{"product_id":"kogetsu-carbon-honesuki-maru-150mm-pakka","title":"Kogetsu Carbon Honesuki Maru 150mm Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":43487800393902,"sku":"DAA-010-01-HB150","price":285.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B80AD02E-B9E4-4976-A320-41593C40C6C2.jpg?v=1666795303"},{"product_id":"hitohira-td-aogami-2-stainless-clad-migaki-gyuto-210mm-noyer","title":"Hitohira TD Aogami #2 Migaki Gyuto 210mm Walnut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Japanese word Gyuto (牛刀) literally translates to ox sword. The gyuto is the equivalent of a Western chef's knife and is designed to cut everything from vegetables to meat and fish. It is designed to be used with the \"push-cut\" method, lifting the blade between each cutting motion, or with the swinging method. It is important that the blade is straight upon impact with the cutting board to avoid damage to the knife's edge.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e The city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, nails were mainly forged by hand. Then, starting in 1660, different blacksmithing techniques were introduced by blacksmiths from Aizu. Thanks to this, the city's blacksmiths began to diversify their production. The quality of Sanjo tools and knives then enjoyed a strong reputation in Japan, which remains the case today.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Simply put, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 to which a small amount of chromium and tungsten is added for better durability and corrosion resistance. In addition, the steel's higher carbon content allows for better edge retention. Objectively, Aogami #2 is an improvement over Shirogami #2. For patina lovers, however, Shirogami steel is more reactive to oxidation and could be an advantage.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800426670,"sku":"AAA-615B2M-02-FA210","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EB098501-3064-4785-8965-ECBF8B376AA6.jpg?v=1666795339"},{"product_id":"hitohira-tanaka-yohei-shirogami-1-kasumi-petty-135mm-cerisier","title":"Hitohira Tanaka Yohei Shirogami #1 Kasumi Petty 135mm Cherry","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Blacksmith: Tanaka 田中打刃物製作所\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Petty\n\u003cbr\u003e Size: 135mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Handle: Cherry wood and octagonal ebony ferrule\n\u003cbr\u003e Total length: 261 mm\n\u003cbr\u003e Edge length: 137 mm\n \u003cbr\u003eLength from handle to tip: 137 mm\n\u003cbr\u003e Blade height: 28 mm\n\u003cbr\u003e Thickness: 1.9mm\n\u003cbr\u003e Handle length: 124 mm\n\u003cbr\u003e Weight: 58g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Grinder: Yohei\n \u003cbr\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":43487800492206,"sku":"AAA-095W1S-24-BA135","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/42E20E12-D41D-48B1-AB32-F85CA59A19BF.jpg?v=1666795349"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-petty-125mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Petty 125mm Walnut","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800524974,"sku":"AAA-617B2NY-02-BA125","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A1B3B469-CBC8-4096-B95C-BB1B18F96F8D.jpg?v=1666795360"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-nakiri-180mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Nakiri 180mm Cherry","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Blacksmith: Kikuchiyo 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Nakiri\n\u003cbr\u003e Size: 180mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #2, soft iron plated\n\u003cbr\u003e Neck: cherry wood and octagonal ebony\n\u003cbr\u003e Total length: 312 mm\n\u003cbr\u003e Edge length: 166 mm\n\u003cbr\u003e Length from handle to tip: 180 mm\n\u003cbr\u003e Blade height: 55 mm\n\u003cbr\u003e Thickness: 2.3 mm\n\u003cbr\u003e Handle length: 132 mm\n\u003cbr\u003e Weight: 173g\n \u003cbr\u003eHand orientation: ambidextrous\n\u003cbr\u003e Grinder: Kyuzo\n\u003cbr\u003e\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.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, who was considered one of the best sharpeners in Sakai because he was more adept at sharpening wide, double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide, double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800721582,"sku":"DAA-120-DA","price":335.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/293E2387-D55D-4831-BF48-4F06083C4B47.jpg?v=1666795426"},{"product_id":"hitohira-td-sld-nashiji-santoku-165mm-noyer","title":"Hitohira TD SLD Nashiji Santoku 165mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutting; chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800787118,"sku":"AAA-615SLN-02-CA165","price":205.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0C86040B-8F31-4D40-9217-420FC540EBF8.jpg?v=1666795470"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-nakiri-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Nakiri Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eNakiri translates to \"leaf cutter\". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a \"push-cut\" motion, lifting the blade between each cutting motion. The Nakiri is perfect for slicing cabbage, julienning vegetables or rough-cutting vegetables for soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800819886,"sku":"AAA-120W2K-53-DA","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DE5FB861-63EC-478D-8028-37E795F4CD22.jpg?v=1666795577"},{"product_id":"yoshikane-skd-kiritsuke-gyuto-210mm-tagayasan","title":"Yoshikane SKD Kiritsuke Gyuto 210mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane gyuto kiritsuke 210mm in Tagayasan handle sits at a meaningful crossroads between Japanese tradition and modern high-performance steel — making it a compelling choice for cooks weighing a santoku versus a gyuto for their primary knife. Where a santoku excels at push-cutting vegetables, this SKD kiritsuke gyuto extends reach and versatility across proteins and longer prep tasks, covering the full range of a professional kitchen with a single blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487801180334,"sku":"'938","price":470.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/63F2EC2C-91D1-4212-A4B1-E12336E08CD2.jpg?v=1666795873"},{"product_id":"jiro-tsuchime-yo-gyuto-270mm-tagayasan-handle-296","title":"Jiro Tsuchime Yo Gyuto 270mm Tagayasan Handle (#296)","description":"\u003cp\u003e Brand: Jiro\n\u003cbr\u003e Smith: Jiro Nakagawa 中川次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 270mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Channel: Tagayasan Western\n\u003cbr\u003e Total length: 403 mm\n\u003cbr\u003e Edge length: 267 mm\n\u003cbr\u003e Length from handle to tip: 268 mm\n\u003cbr\u003e Blade height: 58 mm\n\u003cbr\u003e Thickness: 3.8 mm\n\u003cbr\u003e Handle length: 136 mm\n\u003cbr\u003e Weight: 327g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: September 2021\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487801508014,"sku":"'951","price":1130.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/12CA47C9-14DB-4107-A8A0-463CE22756C1.jpg?v=1666795996"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/je-le-soignerai-comme-un-bebe.oembed?page=10","provider":"Stay Sharp","version":"1.0","type":"link"}