{"title":"Kaizen","description":"\u003cp\u003eDiscover Kaizen knives at Stay Sharp, including our exclusive Kaizen x Stay Sharp collaboration. Crafted in Quebec by knife maker Morgan Allemand, these artisanal Japanese-style knives stand out for their carbon steel blades and meticulous finishes. Explore our selection of petty, bunka, and gyuto knives, designed for enthusiasts of cooking and cutlery.\u003c\/p\u003e","products":[{"product_id":"kaizen-x-stay-sharp-125cr1-kurouchi-petty-frene","title":"Kaizen x Stay Sharp 125Cr1 Kurouchi Petty Ash","description":"\u003cdiv\u003e\u003cspan\u003eThis petty knife from the \u003cstrong\u003eKaizen x Stay Sharp\u003c\/strong\u003e series is crafted in Quebec by knife maker Morgan Allemand. Its blade features a san mai construction, with a 125Cr1 carbon steel core surrounded by soft steel sides. Rapid oil quenching achieves a hardness of 62–63 HRC.\u0026amp;nbsp;\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThis is a collaboration is part of a direct, local partnership. Since Kaizen’s workshop is located about\u003cstrong\u003e 3 km from the store\u003c\/strong\u003e, this proximity facilitates discussions about blade profiles, finishes, and kitchen use, while showcasing a locally crafted knife made using an artisanal approach inspired by Japanese knife-making.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e125Cr1\u003c\/strong\u003e is a low-alloy, high-carbon cold-work tool steel. It contains approximately \u003cstrong\u003e1.25–1.30% carbon and 0.30–0.40% chromium.\u003c\/strong\u003e Often nicknamed “Spicy White,” it is frequently compared to 26C3 and Japanese White #1 steel due to its composition and cutting performance. Its high carbon content allows for a fine edge and good hardness after heat treatment. However, the low chromium content does not make it stainless.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003ekurouchi\u003c\/strong\u003e finish, achieved through the forging process, contrasts with the polished bevels. Its compact profile and fine tip make it ideal for peeling, trimming, chopping herbs, preparing fruits and vegetables, or working with small pieces of meat and fish. The octagonal handle is made of \u003cstrong\u003erecycled ash\u003c\/strong\u003e, which is charred before assembly to bring out the wood’s natural variations.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eIts slender geometry and the hardness of the 125Cr1 core ensure smooth penetration into food and a precise cutting edge for detailed work. As with any Japanese knife with a fine edge, avoid bones, frozen foods, very hard surfaces, and twisting motions.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe blade and sides are sensitive to moisture and acidic foods. A natural patina will gradually form on the blade. It is recommended to wash the knife by hand, dry it immediately after use, and apply a thin layer of protective oil when storing it for an extended period. Do not put it in the dishwasher.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Kaizen","offers":[{"title":"Default Title","offer_id":48890260488366,"sku":"KSS-125CR1-KU-PET-FRE","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/KaizenxStaySharp125Cr1KurouchiPettyFrene_1.jpg?v=1786047535"},{"product_id":"kaizen-x-stay-sharp-125cr1-kurouchi-bunka-frene","title":"Kaizen x Stay Sharp 125Cr1 Kurouchi Bunka Ash","description":"\u003cdiv\u003e\u003cspan\u003eThis \u003cstrong\u003eBunka Kaizen x Stay Sharp\u003c\/strong\u003e is crafted in Quebec by knife maker \u003cstrong\u003eMorgan Allemand\u003c\/strong\u003e. Its blade is constructed using the\u003cstrong\u003e san mai\u003c\/strong\u003e method, with a \u003cstrong\u003e125Cr1\u003c\/strong\u003e carbon steel core surrounded by soft steel layers. It is oil-hardened to achieve a stated hardness of \u003cstrong\u003e62–63 HRC\u003c\/strong\u003e. The \u003cstrong\u003ekurouchi\u003c\/strong\u003e finish preserves part of the raw forged surface and contrasts with the wide, polished bevels. The exact blade length is still to be confirmed for the technical specifications.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e125Cr1\u003c\/strong\u003e is a high-carbon, low-alloy cold-work tool steel. With approximately \u003cstrong\u003e1.25–1.30% carbon\u003c\/strong\u003e and\u003cstrong\u003e 0.30–0.40% chromium\u003c\/strong\u003e, it is often compared to the 26C3 and certain Japanese carbon steels such as White #1. Its composition allows for a fine edge and high hardness after heat treatment, while remaining relatively easy to sharpen on a whetstone. However, its low chromium content means it is a reactive steel and not stainless.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eBunka\u003c\/strong\u003e shape features a relatively high blade and a K-tip, which is particularly useful for precise work at the tip. Its profile makes it a versatile knife for preparing vegetables, herbs, and fruits, as well as boneless meats and fish. The octagonal handle is made from recycled ash wood and is charred before assembly. This finish accentuates the grain patterns and gives each handle its own distinct natural variations.\u0026nbsp;\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eKaizen x Stay Sharp\u003c\/strong\u003e series is also a local collaboration: Kaizen’s workshop is located about \u003cstrong\u003e3 km from the Stay Sharp store\u003c\/strong\u003e. This proximity facilitates direct discussions about blade profiles, geometries, materials, and kitchen use. The project thus brings together Kaizen’s Quebec craftsmanship and Stay Sharp’s expertise in Japanese knives and their maintenance.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhen cutting, the combination of a slim geometry, a 125Cr1 core at 62–63 HRC, and the Bunka profile delivers a precise and direct cut. The blade height makes it easy to work on a cutting board, while the angled tip allows for fine incisions and detailed work. As with any Japanese knife with a fine edge, avoid bones, frozen foods, very hard surfaces, and twisting or levering motions.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003e125Cr1 steel and the soft steel sides are reactive\u003c\/strong\u003e. A patina will develop naturally upon contact with food, particularly with acidic ingredients. The knife should be hand-washed and dried immediately after use. A thin layer of protective oil may be applied to the blade during prolonged storage. Do not put in the dishwasher.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kaizen","offers":[{"title":"Default Title","offer_id":48892149432494,"sku":"KSS-125CR1-KU-BUN-FRE","price":580.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/KaizenxStaySharp125Cr1KurouchiBunkaFrene_1_f5340d53-0b94-47ac-a9c4-52670cd0bd7b.jpg?v=1786114388"},{"product_id":"kaizen-x-stay-sharp-125cr1-kurouchi-gyuto-210mm-frene","title":"Kaizen x Stay Sharp 125Cr1 Kurouchi Gyuto 210mm Ash","description":"\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eKaizen x Stay Sharp 125Cr1 Kurouchi Gyuto 210 mm\u003c\/strong\u003e is crafted in Quebec by knife maker \u003cstrong\u003eMorgan Allemand\u003c\/strong\u003e. Its 210 mm blade features a \u003cstrong\u003esan mai\u003c\/strong\u003e construction, with a \u003cstrong\u003e125Cr1\u003c\/strong\u003e carbon steel core surrounded by soft steel sides. It is oil-hardened to achieve a hardness of \u003cstrong\u003e62–63 HRC\u003c\/strong\u003e. The \u003cstrong\u003ekurouchi\u003c\/strong\u003e finish preserves part of the raw forged surface and contrasts with the polished bevels visible along the entire length of the blade.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e125Cr1\u003c\/strong\u003e is a high-carbon, low-alloy cold-work tool steel. It contains approximately \u003cstrong\u003e1.25–1.30% carbon and 0.30–0.40% chromium\u003c\/strong\u003e. Sometimes nicknamed “Spicy White,” it is often compared to 26C3 and Japanese White #1 steel due to its composition and performance characteristics. Its high carbon content allows for a fine edge and high hardness after heat treatment, while remaining easy to sharpen on a whetstone. However, its low chromium content means it is not stainless steel.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWith its \u003cstrong\u003e210 mm gyuto\u003c\/strong\u003e profile, this knife is designed as a versatile tool for everyday kitchen tasks: vegetables, fruits, herbs, and boneless meats and fish. The 210 mm length provides sufficient reach for larger preparations while remaining easy to handle for everyday use. The Japanese-style handle is made of \u003cstrong\u003erecycled ash, charred before assemble\u003c\/strong\u003e, a finish that naturally accentuates the wood’s grain and contrasts.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eKaizen x Stay Sharp\u003c\/strong\u003e series is the result of a uniquely local collaboration: \u003cstrong\u003eKaizen’s workshop is located about 3 km\u003c\/strong\u003e from the Stay Sharp store. This proximity facilitates direct discussions about blade profiles, geometries, materials, and culinary applications. The project thus combines Kaizen’s Quebec craftsmanship with Stay Sharp’s expertise in Japanese knives and their maintenance.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhen cutting, the combination of a 125Cr1 core at 62–63 HRC and the tapered geometry behind the edge provides a precise and direct feel. The gyuto profile allows for both pushing cuts and smoother movements on a cutting board, while its tapered tip remains well-suited for precision work. As with any Japanese knife with a fine edge, avoid bones, frozen foods, very hard surfaces, and twisting or levering motions. Since the 125Cr1 steel and the soft steel sides are reactive, a patina will form naturally with use. Hand wash, dry immediately after use, and apply a thin layer of protective oil when storing for an extended period.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kaizen","offers":[{"title":"Default Title","offer_id":48892258975918,"sku":"KSS-125CR1-KU-GYU-210-FRE","price":680.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/KaizenxStaySharp125Cr1KurouchiGyuto210mmFrene_1.jpg?v=1786117747"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/kaizen.oembed","provider":"Stay Sharp","version":"1.0","type":"link"}