{"title":"Medium length blades (165-210 mm)","description":"","products":[{"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":false}],"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-imojiya-mz-vg-1-gyuto-180mm-imitation-dacajou","title":"Hitohira Imojiya MZ VG-1 Gyuto 180mm Mahogany imitation","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eManufactured by TAKEFU SPECIAL STEEL CO VG-1 is a stainless steel created for blade manufacture and known for its fine structure, high toughness and ease of heat treatment. With 1.0% carbon for improved wear resistance and 14% chromium for superior corrosion resistance and strength, VG-1 steel meets the requirements of Japanese forges for knife design. This makes it an excellent choice for buying your first quality stainless steel blade, or adding one to your collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794462894,"sku":"AAA-268-09-FA180","price":145.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0881-scaled.jpg?v=1666793078"},{"product_id":"hitohira-tp-santoku-170mm-bois-de-pakka-rouge","title":"Hitohira TP Santoku 170mm Red pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLe mot Santoku se traduit par: trois vertus, pouvant faire référence à la coupe de viandes, poissons et légumes ou encore aux trois types de coupe suivante; hachage, tranchage et coupe en dés. Très polyvalent, le santoku est l’un des types de couteaux que nous recommandons comme premier couteau ou comme couteau principal dans la cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eManufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy Super Gold 2(SG2) steel is known for its higher-than-average cutting retention and breathtaking sharpness. The red Pakka handles are emblematic of this line and are comfortable in the hand.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794987182,"sku":"DAA-020-CA165","price":300.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0992-scaled.jpg?v=1666793244"},{"product_id":"hitohira-t10-tsuchime-santoku-170mm-bois-de-pakka","title":"Hitohira T10 Tsuchime Santoku 170mm Bois de Pakka","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 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still in use more than 60 years later. This steel was specially designed for knife making and is used by many master blacksmiths in Japan. Despite the 15% chromium in the composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt which gives the steel a higher hardness with a high temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakamura's V-10 Special is VG-10 heat treated to 61 HRC\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795118254,"sku":"DAA-011-CA165","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0799-scaled.jpg?v=1666793309"},{"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-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-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-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":"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":"hitohira-nakagawa-yohei-ginsan-kasumi-nakiri-180mm-cerisier","title":"Hitohira Nakagawa Yohei Ginsan Kasumi 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.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798263982,"sku":"AAA-015G3S-24-DA","price":395.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/678A4EA6-78E7-4F19-97B8-6D0CA2208E7C.jpg?v=1666794557"},{"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-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":"morihei-hisamoto-vintage-sk-gyuto-180mm-bois-de-rose","title":"Morihei Hisamoto Vintage SK Gyuto 180mm Rosewood","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802065070,"sku":"AMA-890-06-FA180","price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BBAD0638-CE85-433D-8856-8F9BE65FC8F9.jpg?v=1666796127"},{"product_id":"morihei-hisamoto-vintage-sk-santoku-180mm-bois-de-rose","title":"Morihei Hisamoto Vintage SK Santoku 180mm Rosewood","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802097838,"sku":"AMA-890-06-CA165","price":145.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/93A65EE0-A2D8-4610-8A44-DC0D9C77DB73.jpg?v=1666796136"},{"product_id":"yoshikane-shirogami-2-deba-180mm-tagayasan","title":"Yoshikane Shirogami #2 Deba 180mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDeba literally translates to \" pointed carving knife\" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specific purpose and will excel at what they are designed for.\u0026nbsp; In this case, the knife is perfect for working on whole fish as each part of the blade has its own function. The sturdier heel of the Deba is used to cut the head and tail of the fish, as well as to be able to cut the small bones. The more delicate tip is used to penetrate the flesh of the fish, in addition to guiding the cook to the spine of the fish. The center of the knife, with its curved shape, allows to cut as close as possible to the spine of the fish to lift the fillets and remove the skin. The Deba can also be used for butchering poultry and small game, although this is not its specialty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487802392750,"sku":"'987","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/248DE72C-E194-4BD6-8FCE-79FFB133EC27.jpg?v=1666796400"},{"product_id":"yoshikane-shirogami-2-nakiri-170mm-tagayasan","title":"Yoshikane Shirogami #2 Nakiri 170mm 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;\"\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":43487802818734,"sku":"'1011","price":345.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/005C741D-C18D-4A20-BB65-00A5DB00B263.jpg?v=1666796681"},{"product_id":"hitohira-nm-nashiji-santoku-170mm-pakka","title":"Hitohira NM Nashiji Santoku 170mm Pakka","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803736238,"sku":"AAA-435-01-CA","price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A644ABEF-C9D8-473C-A4FA-F1C4E93F54C8.jpg?v=1666797355"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-bunka-180mm-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Bunka 180mm Ziricote","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe Bunka est un couteau de type tout usage qui a un profil plus droit au niveau du tranchant qu’un Santoku. Cela rend le mouvement de coupe de balancier plus difficile à effectuer. Le Bunka est toutefois parfait pour être utilisé avec la méthode « push-cut » ou « pull-cut ». Sa pointe fine apporte précision et agilité puisqu’elle passe plus facilement au travers des aliments lors de la coupe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eL’ Aogami #1 par Hitchachi steel co se traduit par acier bleu #1. Il a été nommé ainsi en référence à la couleur du papier dans lequel l’acier est emballé à Hitachi steel co. Cet acier a le même taux de carbone que le Shirogami #1(1,25-1,3%), mais en plus on ajoute du tungstène et du chrome à la composition. Ce qui améliore la résistance à la corrosion, la résistance à l’usure et la rétention de coupe du tranchant. Il est considéré par plusieurs, comme le meilleur acier pour les lames à simple biseau.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803867310,"sku":"AAA-090B1M-56-CB","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B78B17F0-1B4C-4CEC-8506-C40AB4900AAC.jpg?v=1666797525"},{"product_id":"yoshikane-skd-nashiji-bunka-170mm-tagayasan","title":"Yoshikane SKD Nashiji Bunka 170mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\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 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\u003eAs a Yoshikane bunka knife, this model pairs its exceptional steel with an equally considered aesthetic: the Nashiji (\"pear skin\") finish softens the blade's surface into a subtle textured matte, reducing food release friction. The handle, crafted from Tagayasan — one of Japan's most prized hardwoods — adds a dense, ergonomic grip that complements the knife's balance. Its semi-stainless construction means minimal upkeep without sacrificing the edge retention this steel is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487806029998,"sku":"Yoshikaneskdbunka","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D4CD3349-D29B-42CE-8ABE-C668C9E2C940.jpg?v=1666799157"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-migaki-bunka-180mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Migaki Bunka 180mm Ziricote","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":43487806423214,"sku":"AAA-125W1M-56-CB180","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A10E85CA-168B-4D4D-B72F-DF15A3D77D9B.jpg?v=1666799540"},{"product_id":"hitohira-gorobei-rikichi-aogami-2-kasumi-santoku-170mm-cerisier","title":"Hitohira Gorobei Rikichi Aogami #2 Kasumi Santoku 170mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806455982,"sku":"AAA-155B2K-24-CA","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0AB7E9D7-AEE0-45CC-AD34-E186BDF171D8.jpg?v=1666799551"},{"product_id":"kogetsu-carbon-santoku-180mm-pakka","title":"Kogetsu Carbon Santoku 180mm Pakka","description":"","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":43487806488750,"sku":"DAA-011-01-CA","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E861B92A-AF8E-47EF-A0B0-2D2D91E97B5D.jpg?v=1666799566"},{"product_id":"hado-ginsan-damascus-bunka-180mm-kijiro-lacquered","title":"Hado Ginsan Damascus Bunka 180mm Kijiro Lacquered","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cspan\u003eHado bunka knife\u003c\/span\u003e\u003cspan\u003e in this collection carries that same spirit of disciplined craft into a geometry built for versatility: the angular tip and flat belly of the bunka form suit everything from breaking down proteins to executing fine vegetable work. Forged in \u003c\/span\u003e\u003cspan\u003eGinsan Damascus\u003c\/span\u003e\u003cspan\u003e, the layered steel brings corrosion resistance and refined edge retention together — a fitting expression of the mastery Maruyama spent years building under Japan's great grinding masters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487808880814,"sku":"'1000057","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FE3CF9F5-A8C7-4A9F-9724-9E7991AC227F.jpg?v=1666800048"},{"product_id":"hado-ginsan-bunka-180mm-kijiro-lacquered","title":"Hado Ginsan Bunka 180mm Kijiro Lacquered","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado's Ginsan series is forged from ginsan (number 3 silver steel) by dentoukogeishi (master blacksmith) Shogou Yamatsuka of Yamatsuka Hamono and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Ginsan is a steel that almost replicates the cutting capabilities of high-carbon steels, yet is stainless. Tadataka's concave grinding results in a very thin cutting edge and outstanding cutting capacity, so take the time to tame the knife and use these blades properly if you don't want any nasty surprises. We recommend this series to professional cooks, home cooking enthusiasts or simply as an original gift for family or a close friend.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487808913582,"sku":"'1000049","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F56F359A-3DBA-44C7-BE36-2144C699D36C.jpg?v=1666800072"},{"product_id":"hitohira-futana-s3-nashiji-santoku-170mm-bois-de-cerisier","title":"Hitohira Futana S3 Nashiji Santoku 170mm Cherry","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;\"\u003eGinsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNashiji is a Japanese word meaning \"pear skin pattern\". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809503406,"sku":"DAA-166-CA170","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0569-scaled.jpg?v=1666792557"},{"product_id":"hitohira-imojiya-th-damascus-santoku-180mm-fusion-tagayasan","title":"Hitohira Imojiya TH Damascus Santoku 180mm Fusion Tagayasan","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809732782,"sku":"AAA-265RR-79-CA180","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0E3B5378-C403-4608-8769-2C782EEC0780.jpg?v=1666795602"},{"product_id":"yoshikane-shirogami-2-bunka-170mm-tagayasan","title":"Yoshikane Shirogami #2 Bunka 170mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\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 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\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\u003eThe Yoshikane bunka knife showcases what makes this format so compelling: a 170mm Japanese bunka knife built for precision work, with a Tagayasan handle — one of the densest and most water-resistant hardwoods used in Japanese cutlery. Its natural oils make it remarkably durable and comfortable over extended use, complementing the reactive Shirogami #2 core with a handle that ages beautifully with proper care.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487809994926,"sku":"'1010","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B92F7B43-3B31-4CDE-A961-C503C2BEFA3C.jpg?v=1666796661"},{"product_id":"morihei-hisamoto-hagane-gyuto-180mm-pakka","title":"Morihei Hisamoto Hagane Gyuto 180mm Pakka","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487810191534,"sku":"AMA-111-01-FA180","price":185.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4E6A6BB9-D986-421E-A990-59073D298601.jpg?v=1666798333"},{"product_id":"hitohira-futana-s3-nashiji-gyuto-180mm-cerisier","title":"Hitohira Futana S3 Nashiji Gyuto 180mm Cherry","description":"\u003cp\u003eThe Hitohira Futana S3 Nashiji Gyuto 180 mm is a versatile, top-of-the-range chef's knife. Its stainless Ginsan steel and cherry wood handle guarantee superior durability and excellent handling. A must-have for every kitchen.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810322606,"sku":"AAA-170N-24-FA180","price":225.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraFutanaS3NashijiGyuto180mmCerisier_1.jpg?v=1681927209"},{"product_id":"hitohira-hiragana-ws-sujihiki-180mm-pakka","title":"Hitohira Hiragana WS Sujihiki 180mm Pakka","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810388142,"sku":"DAA-060-GA180","price":130.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9512F060-DB1A-4D8F-AB5A-3B62ED17B31D.jpg?v=1666799502"},{"product_id":"morihei-hisamoto-hagane-santoku-185mm-pakka","title":"Morihei Hisamoto Hagane Santoku 185mm Pakka","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Morihei Santoku knife brings the refined craft of Tokyo's most respected forges to the everyday cook's hand. Forged from High Carbon Mono SK steel and ground to a hollow behind the edge, this Japanese Santoku 185mm strikes the ideal balance between the santoku's wide, flat-profiled blade and the heft needed for confident prep work — making it a compelling alternative for cooks weighing a santoku against a longer gyuto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487810977966,"sku":"AMA-111-01-CA185","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5911F669-8D04-4115-AA1A-71BA3969495B.jpg?v=1666798324"},{"product_id":"hitohira-futana-nickel-damascus-santoku-170mm-tagayasan","title":"Hitohira Futana Nickel Damascus Santoku 170mm Tagayasan","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;\"\u003eAUS-10 is a stainless steel produced by Aichi Steel, located in Tokai City, Aichi Prefecture. AUS-10 offers a balance of high cutting edge retention and high corrosion resistance, resulting in a sharp and easy to maintain blade. The AUS-10 version of the AUS steel series is of higher quality than the others due to its carbon content of 1.05%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAUS-10 is a steel comparable to VG-10. It has better wear resistance, but is slightly less hard. It is less likely to break under impact and twisting than the average Japanese steel. However, it is more likely to bend or twist. It is therefore the perfect steel for knives suggested to people who have less experience with Japanese blades.\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":43487811961006,"sku":"AAA-172-53-CA170","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EF0CAD36-2227-44E2-BAD8-281D51B92574.jpg?v=1666795322"},{"product_id":"hitohira-fj-sg2-santoku-180mm-pakka","title":"Hitohira FJ SG2 Santoku 180mm Pakka","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;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812190382,"sku":"AAA-361-01-CA180","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/394D5CA4-B25F-4A40-B397-7B3D7F63F9DE.jpg?v=1666798285"},{"product_id":"hitohira-futana-stainless-tsuchime-damascus-gyuto-180mm-cerisier","title":"Hitohira Futana Stainless Tsuchime Damascus Gyuto 180mm Cherry","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to: beef sword. 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;\"\u003eAUS-10 is a stainless steel produced by Aichi Steel, located in Tokai City, Aichi Prefecture. AUS-10 offers a balance of high cutting edge retention and high corrosion resistance, resulting in a sharp and easy to maintain blade. The AUS-10 version of the AUS steel series is of higher quality than the others due to its carbon content of 1.05%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAUS-10 is a steel comparable to VG-10. It has better wear resistance, but is slightly less hard. It is less likely to break under impact and twisting than the average Japanese steel. However, it is more likely to bend or twist. It is therefore the perfect steel for knives suggested to people who have less experience with Japanese blades.\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":43487812583598,"sku":"AAA-173-24-FA180","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/73ED6355-A9D1-4CFA-AE80-E0DC190026FA.jpg?v=1666799621"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-bunka-180mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Bunka 180mm Tagayasan","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;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/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","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487812812974,"sku":"NigaraASMIgaki_1","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2C10B9CD-D051-40A9-B817-28351E13BAE1.jpg?v=1666801065"},{"product_id":"yoshikane-hamono-skd-nashiji-nakiri-170mm-wenge","title":"Yoshikane Hamono SKD Nashiji Nakiri 170mm 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;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487812878510,"sku":"YoshikaneNakiri_1","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/639D5C52-8840-4B20-8AE1-630069199AE5.jpg?v=1666800593"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-bunka-plat-180mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Bunka Plat 180mm Tagayasan","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;\"\u003eDu haut de ses 35 ans et artisan créatif, Go Yoshizawa fait rayonner l’entreprise familiale. Il est le chef de la forge de Nigara, l’une des forges les plus reconnues au Japon et mondialement, et célèbre pour le travail du damascus. Yoshizawa-san s’appuie sur des bases solides du travail de l’acier qu’il a développées au fil des années afin de découvrir et d’explorer de nouveaux procédés. La forge de Nigara et ses artisans-forgerons continuent de nous épater en nous offrant des couteaux aussi beaux que performants. \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","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487812976814,"sku":"NigaraASMIgaki_2","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9384AEED-1C53-4A0B-8E54-37EBBBD1D648.jpg?v=1666801075"},{"product_id":"yoshikane-shirogami-2-nashiji-santoku-180mm-tagayasan","title":"Yoshikane Shirogami #2 Nashiji Santoku 180mm Tagayasan","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 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\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":43487813042350,"sku":"YoshikaneSantoku","price":425.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/80AB74D6-FC82-4A40-BA05-F45FEEF7AC75.jpg?v=1666801127"},{"product_id":"hitohira-futana-s3-nashiji-bunka-170mm-cerisier","title":"Hitohira Futana S3 Nashiji Bunka 170mm Cherry","description":"\u003cp\u003eThe Hitohira Futana S3 Nashiji Bunka 170mm is one of the models in Hitohira's Futana range. Made from stainless Ginsan steel, it offers great durability and professional-level performance. Its very fine tip ensures greater precision, while its cherry wood handle provides a pleasant grip. Enjoy great value for money!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813107886,"sku":"AAA-170N-24-CB","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/44BD9823-FEF9-47A2-84FD-2B1BD76B9B3E.jpg?v=1666793819"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-santoku-170mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Santoku 170mm Walnut","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813140654,"sku":"AAA-617B2NY-02-CA170","price":230.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2E42D2EF-0BFB-4932-86B9-E738F0BBEF8C.jpg?v=1666796522"},{"product_id":"hitohira-imojiya-okd-shirogami-2-stainless-clad-santoku-180mm-pakka","title":"Hitohira Imojiya OKD Shirogami #2 Santoku 180mm Pakka","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e The word santoku translates to \"three virtues,\" which refers to the cutting of meat, fish, and vegetables, or the three following types of cuts: chopping, slicing, and dicing. Highly versatile, the santoku is one of the knife types we recommend as a first or main knife in the kitchen.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is so named because of the color of the packaging in which it was wrapped 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 the 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's forge and you will see!\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e The Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813304494,"sku":"AAA-269OKDW2-01-CA","price":95.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/69959AF8-C41B-4650-90F1-493FF3C08F6F.jpg?v=1666795033"},{"product_id":"makoto-kurosaki-sakura-sg2-bunka-180mm-bois-de-cerisier","title":"Makoto Kurosaki Sakura SG2 Bunka 180mm Cherry wood","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\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 dir=\"ltr\"\u003e\u003cspan\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Makoto Kurosaki bunka knife pairs this exceptional cutting geometry with an equally considered aesthetic: a Tsuchime hammered finish that reduces drag during slicing, and a warm cherry wood handle that sits naturally in the hand for extended prep sessions. For those seeking an sg2 bunka knife that delivers both technical performance and refined craftsmanship, this Sakura edition represents Kurosaki's hallmark balance of functional geometry and artisanal attention to detail.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":43509420949678,"sku":"DKA-010-24-CB","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0491-scaled.jpg?v=1666792167"},{"product_id":"hitohira-futana-sb-kuro-nashiji-santoku-170mm-cherry-wood-handle-hitohira-futana-sb-kuro-nashiji-santoku-170mm-cherry-wood-handle-hitohira-futana-sb-kuro-nashiji-santoku-170mm-cherry-wood-handle-hitoh","title":"Hitohira Futana SB Kuro Nashiji Santoku 170mm Cherry wood","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;\"\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":43509447852206,"sku":"AAA-138N-24-CA170","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraFutanaSBKuroNashijiSantoku170mmCerisier_1.jpg?v=1697659908"},{"product_id":"hitohira-nakagawa-yohei-ginsan-kasumi-santoku-180mm-bois-debene","title":"Hitohira Nakagawa Yohei Ginsan Kasumi Santoku 180mm Ebony wood","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: Santoku\n\u003cbr\u003e Size: 180 mm\n\u003cbr\u003e Steel type: stainless steel\n\u003cbr\u003e Steel: Yasuki Silver #3 (Ginsan), soft stainless steel cladding\n\u003cbr\u003e Handle: Ebony and octagonal buffalo horn\n\u003cbr\u003e Total length: 315 mm\n\u003cbr\u003e Edge length: 162 mm\n\u003cbr\u003e Length from handle to tip: 179 mm\n\u003cbr\u003e Blade height: 46 mm\n\u003cbr\u003e Thickness: 2.6 mm\n\u003cbr\u003e Handle length: 135 mm\n\u003cbr\u003e Weight: 161g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Grinder: Yohei\n\u003cbr\u003e Kikuchiyo:\n\u003cbr\u003e\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by the master craftsman of Sakai 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' abilities 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. Kikuchiyo proactively experimented with new steels not typically used by the Sakai blacksmith, steels such as stainless steel. His experience and skill made his Ginsan (Silver 3) knives popular among Japanese cuisine chefs, with many stating, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his finely tempered Honyaki, his beautiful Hamon, and the hardness only achievable by experienced masters who reach the right temperature. His Honyaki is supported by numerous sharpeners and finishers from Sakai, 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 on the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509458043054,"sku":"DAA-240-CA","price":550.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0833-scaled.jpg?v=1666793299"},{"product_id":"takada-no-hamono-silver-3-suiboku-nakiri-180mm-bois-de-ho","title":"Takada no Hamono Silver #3 Suiboku Nakiri 180mm Ho Wood","description":"","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43509470232750,"sku":"BCA-S3SU-05-DA180","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0960-scaled.jpg?v=1666793606"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-nakiri-180mm-cedre-yakusugi","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Nakiri 180mm Cedar Yakusugi","description":"\u003cp\u003e Tanaka uses charcoal when processing the knife, which does not produce a \"dark\" Kurouchi finish. Thus, in order to produce a finish that is both aesthetically pleasing and useful for rust protection, the sharpener uses a special, secret technique that has long been used in Sakai and applies it to the surface of the knife.  \u003cbr\u003eIt creates the dark, beautiful Kurouchi finish found on this special line. While both types of Kurouchi finishes can fade over time, the technique the sharpener applies can fade more quickly.\u003cbr\u003e This is not a sign that there is anything wrong with the blade, so don't worry if this happens, as it is natural.  \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.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509480587438,"sku":"AAA-020B1K-69-DA180","price":550.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BC0C2122-B43A-4F99-B7D5-066451C57A7B.jpg?v=1666793830"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-nakiri-180mm-ebene","title":"Hitohira Togashi Shirogami #1 Stainless Clad Nakiri 180mm Ebony","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 #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509485994158,"sku":"AAA-125W1M-49-DA180","price":560.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/10CF3CE9-E304-4766-94A1-96707B9686B1.jpg?v=1666793960"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-nakiri-180mm-cedre-yakusugi-kaku","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Nakiri 180mm Yakusugi (Kaku)","description":"\u003cp data-mce-fragment=\"1\"\u003eKyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the foundation of rough sharpening, eventually he became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide double bevel knives. After a few years of training, he built his style based on both his father and Kambei’s respective styles. Today, Kyuzo is one of only a few people who can sharpen wide double bevel with really good Shinogi-line in Sakai, one of the most challenging techniques in sharpening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTanaka uses charcoal to quench when treating the knife, which does not produce a Kurouchi dark finish. So in order to produce the finish, which is both aesthetically pleasing and useful in protecting against rust, sharpener uses a special and secret technique that has been used in Sakai for a long time and etches the surface of the knife.\u003cbr data-mce-fragment=\"1\"\u003eThis way of finishing creates the dark and beautiful Kurouchi finish found on this special line. While both types of Kurouchi finishes can fade over time, the etching technique used by sharpener may fade faster.\u003cbr data-mce-fragment=\"1\"\u003eThis is not signed that anything is wrong with the blade. so please do not worry if this happens, as it is natural.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509488779438,"sku":"AAA-090B1KS-69-DA180","price":550.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaKyuzoAogami_1KurouchiNakiri180mmCedreYakusugi_Kaku__1.jpg?v=1688585367"},{"product_id":"takada-no-hamono-shirogami-2-hh-bunka-170mm-ho","title":"Takada no Hamono Shirogami #2 HH Bunka 170mm Ho","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\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\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMitsaki Takada is a knife craftsman in Sakai, having worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. His polishing technique is innovative and unique. The brand concept is multi-dimensional. This is expressed through his choice of logos that resemble the sun or a star. He is passionate about creating pieces that bring joy to those around them. With this multi-faceted philosophy of mind, he focuses not only on blade making (forging and sharpening), but also on woodworking and leathercraft. Mitsuaki Takada believes that detail is life! – His love of craftsmanship and kitchen knife making is evident, with his attention to even the smallest details.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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\/span\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis hand hammered bunka knife reflects the same devotion to craft described above — the textured surface, achieved through careful manual hammering, reduces food release while lending the blade a distinctly artisanal character. Forged from Shirogami #2 white steel, it delivers the precise, clean cuts this format is prized for, with edge retention that rewards the patient sharpening practice Tanaka-san's work demands.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43509501722798,"sku":"BCA-W2HH-05-CB170","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/55C03509-021C-41DF-8166-FF62F2AF9ABB.jpg?v=1666794465"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/lames-de-hauteur-moyenne-165-210-mm.oembed?page=12","provider":"Stay Sharp","version":"1.0","type":"link"}