{"title":"Smaller blades (less than 165 mm)","description":"","products":[{"product_id":"hitohira-nakagawa-yohei-ginsan-kasumi-petty-135mm-bois-de-cerisier","title":"Hitohira Nakagawa Yohei Ginsan Kasumi Petty 135mm Cherry Wood","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":43487793086638,"sku":"AAA-015G3S-24-BA135","price":335.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_1021-scaled.jpg?v=1666792037"},{"product_id":"takada-no-hamono-white-2-hh-santoku-135mm-bois-de-ho","title":"Takada No Hamono White #2 HH Santoku 135mm Ho Wood","description":"\u003cp\u003e Takada no Hamono\n\u003cbr\u003e\n\u003cbr\u003e Mitsaki Takada is a knife craftsman in Sakai, he worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. His polishing technique is innovative and unique. The brand concept is multidimensional. This is expressed through his choice of logos that resemble the sun or a star. He is passionate about creating pieces that bring joy to those around them. With this multi-faceted philosophy of mind, he focuses not only on blade making (forging and sharpening), but also on woodworking and leathercraft. Mitsuaki Takada believes that detail is life! - His love of craftsmanship and kitchen knife making is evident, and this is reflected in his attention to even the smallest details.\n\u003cbr\u003e\n\u003cbr\u003e\n \u003cbr\u003eThese knives have a fine cutting feel and excellent edge life. They represent an exciting new generation of Sakai craftsmen producing superior quality work. I am extremely fortunate to work with Takada no Hamono and represent this company in Montreal.\u003c\/p\u003e","brand":"Takada No Hamono","offers":[{"title":"Default Title","offer_id":43487793152174,"sku":"BCA-W2HH-05-CA135","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_1002-scaled.jpg?v=1666792052"},{"product_id":"hitohira-t10-migaki-petty-130mm-pakka-handle","title":"Hitohira T10 Migaki Petty 130mm Pakka Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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;\" data-mce-fragment=\"1\" data-mce-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":43487793578158,"sku":"DAA-010-BA130","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0228-scaled.jpg?v=1666792208"},{"product_id":"hitohira-td-aogami-2-kurouchi-petty-105mm-bois-de-noyer","title":"Hitohira TD Aogami #2 Kurouchi Petty 105mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794135214,"sku":"AAA-615B2KT-02-BB105","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTDAogami_2KurouchiPetty105mmNoyer_1.jpg?v=1715108984"},{"product_id":"hitohira-t10-tsuchime-petty-130mm-bois-de-pakka","title":"Hitohira T10 Tsuchime Petty 130mm Pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487795314862,"sku":"DAA-011-BA130","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9D69CAAB-CA16-4F82-AE63-BBFBEEDB6872.jpg?v=1666793705"},{"product_id":"hitohira-nakagawa-rikichi-silver-3-kurouchi-petty-120mm-tagayasan","title":"Hitohira Nakagawa Rikichi Silver #3 Kurouchi Petty 120mm Tagayasan","description":"\u003cp\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":43487795380398,"sku":"AAA-055S3K-53-BA120","price":325.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C9D35E70-4415-4285-90D5-EFF3CECB746F.jpg?v=1666793723"},{"product_id":"hitohira-td-sld-tsuchime-petty-150mm-noyer","title":"Hitohira TD SLD Tsuchime Petty 150mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796232366,"sku":"AAA-615SLTM-02-BA150","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7DA0920D-FB95-469D-8B00-B22BF434D267.jpg?v=1666794001"},{"product_id":"hitohira-futana-s3-migaki-petty-135mm-cerisier","title":"Hitohira Futana S3 Migaki Petty 135mm Cherry","description":"The Hitohira Futana S3 Migaki Petty is made of stainless ginsan steel for exceptional durability and strength. Its 135 mm blade offers unique versatility, allowing it to be used both in the hand and on the board. Hitohira's Futana range offers excellent value for money.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796658350,"sku":"AAA-040-24-BA135","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9B891F9F-24C7-483A-87FD-F527C3F2B06E.jpg?v=1666794116"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-migaki-petty-150mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Migaki Petty 150mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796723886,"sku":"DAA-121-BA150","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6AC8059F-ED2C-4A54-88B6-A39829968BBF.jpg?v=1666794124"},{"product_id":"hitohira-nakagawa-kyuzo-shirogami-2-kurouchi-petty-150mm-cerisier","title":"Hitohira Nakagawa Kyuzo Shirogami #2 Kurouchi Petty 150mm Cherry","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e Kyuzo:\n \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796756654,"sku":"DAA-120-BA150","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C723DD02-0A90-46EC-9A49-F89C5D5A0335.jpg?v=1666794133"},{"product_id":"hitohira-skr-stainless-petty-150mm-ho","title":"Hitohira SKR Stainless Petty 150mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797117102,"sku":"AAA-330-05-BA150","price":180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6E3EC38E-E86A-443D-8D86-C393E97D53C1.jpg?v=1666794235"},{"product_id":"hitohira-futana-sb-kuro-nashiji-petty-150mm-cerisier","title":"Hitohira Futana SB Kuro Nashiji Petty 150mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798362286,"sku":"AAA-171N-24-BA150","price":185.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/05233D97-ECE5-43D6-9D8A-74F3D6F9FEA7.jpg?v=1666794599"},{"product_id":"hitohira-imojiya-mz-tsuchime-migaki-petty-135mm-pakka","title":"Hitohira Imojiya MZ Tsuchime Migaki Petty 135mm Pakka","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798493358,"sku":"AAA-267-BA","price":90.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2FEBC733-3C3F-4F5D-B859-365EC6858FB4.jpg?v=1666794652"},{"product_id":"jiro-tsuchime-yo-petty-150mm-ziricote-251","title":"Jiro Tsuchime Yo Petty 150mm Ziricote (#251)","description":"\u003cp\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487798689966,"sku":"'822","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B5A1F629-0C8C-4228-9F81-6FBA01D1B450.jpg?v=1666794842"},{"product_id":"hitohira-futana-sb-migaki-tsuchime-petty-135mm-cerisier","title":"Hitohira Futana SB Migaki Tsuchime Petty 135mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487798886574,"sku":"AAA-171TM-24-BA135","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3D166379-4DE6-4E23-87D6-68582188C7C4.jpg?v=1666794928"},{"product_id":"kogetsu-carbon-honesuki-maru-150mm-pakka","title":"Kogetsu Carbon Honesuki Maru 150mm Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":43487800393902,"sku":"DAA-010-01-HB150","price":285.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B80AD02E-B9E4-4976-A320-41593C40C6C2.jpg?v=1666795303"},{"product_id":"hitohira-tanaka-yohei-shirogami-1-kasumi-petty-135mm-cerisier","title":"Hitohira Tanaka Yohei Shirogami #1 Kasumi Petty 135mm Cherry","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Blacksmith: Tanaka 田中打刃物製作所\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Petty\n\u003cbr\u003e Size: 135mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Handle: Cherry wood and octagonal ebony ferrule\n\u003cbr\u003e Total length: 261 mm\n\u003cbr\u003e Edge length: 137 mm\n \u003cbr\u003eLength from handle to tip: 137 mm\n\u003cbr\u003e Blade height: 28 mm\n\u003cbr\u003e Thickness: 1.9mm\n\u003cbr\u003e Handle length: 124 mm\n\u003cbr\u003e Weight: 58g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Grinder: Yohei\n \u003cbr\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800492206,"sku":"AAA-095W1S-24-BA135","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/42E20E12-D41D-48B1-AB32-F85CA59A19BF.jpg?v=1666795349"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-petty-125mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Petty 125mm Walnut","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800524974,"sku":"AAA-617B2NY-02-BA125","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A1B3B469-CBC8-4096-B95C-BB1B18F96F8D.jpg?v=1666795360"},{"product_id":"hitohira-td-sld-tsuchime-petty-135mm-noyer","title":"Hitohira TD SLD Tsuchime Petty 135mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800557742,"sku":"AAA-615SLTM-02-BA135","price":210.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/29E3B180-D595-4752-82B4-BA453C3AC851.jpg?v=1666795375"},{"product_id":"morihei-hisamoto-vintage-sk-petty-120mm-bois-de-rose","title":"Morihei Hisamoto Vintage SK Petty 120mm Rosewood","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802163374,"sku":"AMA-890-06-BA120","price":110.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/73CD7359-907D-4124-881A-A5FA656395A0.jpg?v=1666796145"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-kiritsuke-petty-120mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Kiritsuke Petty 120mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAogami literally translates to \"blue steel\", so \"super blue steel\" is the translation 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 allows for greater hardness, but on the other hand, 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. Tungsten greatly increases the wear resistance of the steel, making it less brittle. The combination of all these characteristics makes Aogami Super a practically superior carbon steel compared to other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487802785966,"sku":"'1009","price":250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/08901DF5-707E-4B78-8E31-23237C92ECF1.jpg?v=1666796652"},{"product_id":"jiro-tsuchime-wa-petty-150mm-taihei-tagayasan-312","title":"Jiro Tsuchime Wa Petty 150mm Taihei Tagayasan (#312)","description":"\u003cp\u003e Brand: Jiro\n\u003cbr\u003e Smith: Jiro Nakagawa 中川次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Petty\n\u003cbr\u003e Size: 150mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Handle: Taihei Tagayasan and octagonal buffalo horn ferrule\n\u003cbr\u003e Total length: 287 mm\n\u003cbr\u003e Edge length: 150 mm\n\u003cbr\u003e Length from handle to tip: 166 mm\n\u003cbr\u003e Blade height: 45 mm\n\u003cbr\u003e Thickness: 6.1 mm\n\u003cbr\u003e Handle length: 122 mm\n\u003cbr\u003e Weight: 133g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: November 2021\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e Blacksmith Jiro\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e 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":43487803244718,"sku":"'1056","price":660.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/dsc_0813.jpg?v=1666797020"},{"product_id":"yoshikane-shirogami-2-petty-150mm-tagayasan","title":"Yoshikane Shirogami #2 Petty 150mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487803506862,"sku":"'1079","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2A5936FC-5B1C-4EA1-B039-F93BD15D468C.jpg?v=1666797282"},{"product_id":"hitohira-fj-vg-10-petty-150mm-ho-wa","title":"Hitohira FJ VG-10 Petty 150mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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;\"\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":43487803637934,"sku":"AAA-350-05-BA150","price":230.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C1D94B9E-1F7B-46F5-A0D6-4303DE0344C9.jpg?v=1666797332"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-petty-135mm-padauk","title":"Hitohira TD Aogami #2 Stainless Clad Kurouchi Petty 135mm Padauk","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804850350,"sku":"AAA-615B2KT-76-BA135","price":180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/73BF0214-4606-46E5-8B55-EC406298C8AC.jpg?v=1666797781"},{"product_id":"hitohira-td-sld-nashiji-petty-135mm-noyer","title":"Hitohira TD SLD Nashiji Petty 135mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804883118,"sku":"AAA-615SLN-02-BA135","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/46DC5C6E-5367-42D2-8A25-CAF951166541.jpg?v=1666797790"},{"product_id":"hitohira-kh-stainless-petty-120mm-imitation-dacajou","title":"Hitohira KH Stainless Petty 120mm Imitation mahogany","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804915886,"sku":"EEA-020-09-BA120","price":150.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E4DE3939-78A8-4E59-97DC-7A18506A61C6.jpg?v=1666797897"},{"product_id":"hitohira-stk-v10-petty-135mm-morado","title":"Hitohira STK V10 Petty 135mm Morado","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804948654,"sku":"AAA-010-61-BA135","price":205.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A78DC3B6-2E18-458A-9B84-A8183162B1FE.jpg?v=1666797910"},{"product_id":"hitohira-ah-swedish-stainless-petty-150mm-pakka","title":"Hitohira AH Swedish Stainless Petty 150mm Pakka","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805046958,"sku":"AAA-165SW-01-BA150","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A01AA913-12A8-49BF-8FC0-2995DDF0CEB5.jpg?v=1666797940"},{"product_id":"hitohira-skr-stainless-petty-150mm-cerisier","title":"Hitohira SKR Stainless Petty 150mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805276334,"sku":"AAA-330-24-BA150","price":180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0BFC94F9-6C55-4C2B-868E-02D82C54593B.jpg?v=1666798261"},{"product_id":"morihei-hisamoto-hagane-petty-120mm-pakka","title":"Morihei Hisamoto Hagane Petty 120mm Pakka","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487805309102,"sku":"AMA-111-01-BA120","price":150.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DF981579-2D20-4778-BEE7-248A2B568FEE.jpg?v=1666798360"},{"product_id":"jiro-tsuchime-yo-petty-150mm-tagayasan-handle-354","title":"Jiro Tsuchime Yo Petty 150mm Tagayasan Handle (#354)","description":"\u003cp\u003e Brand: Jiro\n\u003cbr\u003e Blacksmith: Jiro Nakagawa 中川次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Small\n\u003cbr\u003e Size: 150 mm\n\u003cbr\u003e Steel type: carbon steel\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, Soft Iron Clad\n\u003cbr\u003e Channel: Tagayasan Western\n\u003cbr\u003e Total length: 274 mm\n\u003cbr\u003e Edge length: 150 mm\n\u003cbr\u003e Length from handle to tip: 153 mm\n\u003cbr\u003e Blade height: 42 mm\n\u003cbr\u003e Thickness: 3 mm\n\u003cbr\u003e Handle length: 122 mm\n\u003cbr\u003e Weight: 143 g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Date of manufacture: February 2022\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e Blacksmith Jiro\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e 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":43487805800622,"sku":"CMA-000-354","price":660.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DE5DD8E5-6283-4F1B-81EE-CC7C5A7DD306.jpg?v=1666798689"},{"product_id":"hitohira-kh-stainless-petty-150mm-imitation-dacajou","title":"Hitohira KH Stainless Petty 150mm Imitation mahogany","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806259374,"sku":"EEA-020-09-BA150","price":135.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/69B3E4FB-8602-4455-B9C6-6E9AC6A0B7B2.jpg?v=1666799312"},{"product_id":"hitohira-setsu-forged-vg-10-damascus-petty-140mm-jutan","title":"Hitohira Setsu Forged VG-10 Damascus Petty 140mm Jutan","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806521518,"sku":"AAA-460-58-BA140","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0C3C47CD-C2CC-4B54-984C-AF97F27812FE.jpg?v=1666799665"},{"product_id":"hitohira-hinode-tsuchime-shirogami-2-stainless-clad-petty-150mm-ho","title":"Hitohira Hinode Tsuchime Shirogami #2 Stainless Clad Petty 150mm Ho","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Blacksmith: Mutsumi Hinoura 日野浦睦\n\u003cbr\u003eProduction area: Sanjo-Niigata\/ Japan\n\u003cbr\u003e Profile: Petty\n\u003cbr\u003e Size: 150 mm\n\u003cbr\u003e Steel Type: Carbon Steel\n\u003cbr\u003e Steel: White (Shirogami) #2, mild stainless steel plated\n\u003cbr\u003e Handle: Ho wood and oval buffalo horn ferrule\n\u003cbr\u003e Total length: 285 mm\n\u003cbr\u003e Edge length: 152 mm\n\u003cbr\u003e Length from handle to tip: 170 mm\n \u003cbr\u003eBlade height: 39 mm\n\u003cbr\u003e Thickness: 3mm\n\u003cbr\u003e Handle length: 115 mm\n\u003cbr\u003e Weight: 92g\n\u003cbr\u003e Hand orientation: Ambidextrous\n\u003cbr\u003e Mutsumi Hinoura is the son of the renowned blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of Japan's most revered blacksmiths and the fourth generation to practice his craft. Mutsumi San lives in Sanjo, Niigata. This region is known for its handmade cutlery. For nearly two decades, he studied with his father. In 2001, he graduated from Niigata College of Engineering.\n\u003cbr\u003e From there he began his career and perfected his craft to produce steel with traditional style and modern performance.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807045806,"sku":"AAA-613-05-BA150","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EEF63DE6-47D1-480D-95B0-A8DCA44C073E.jpg?v=1666800426"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-honesuki-kaku-150mm-noyer","title":"Hitohira TD Aogami #2 Kurouchi Honesuki Kaku 150mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp 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":43487807504558,"sku":"AAA-615B2KT-02-HA150","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F31A35F8-9FF1-4188-B84C-458FE26D6D1C.jpg?v=1666794997"},{"product_id":"morihei-hisamoto-miroir-aogami-2-deba-150mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Deba 150mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487807668398,"sku":"'975","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B0662D9A-65DA-4260-A0C2-B7D21B7431C2.jpg?v=1666796241"},{"product_id":"hitohira-fj-sg2-petty-150mm-pakka","title":"Hitohira FJ SG2 Petty 150mm Pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487808487598,"sku":"AAA-361-01-BA150","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/26170963-CC01-4DA7-8844-87CD623CF609.jpg?v=1666798296"},{"product_id":"hitohira-gorobei-aogami-2-deba-135mm-ho","title":"Hitohira Gorobei Aogami #2 Deba 135mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487808684206,"sku":"AAA-152B2-05-NA135","price":210.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6A64D180-9BF2-4B70-BE3F-86C77776C6A1.jpg?v=1666799302"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-petty-135mm-noyer","title":"Hitohira TD Aogami #2 Kurouchi Petty 135mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809601710,"sku":"AAA-615B2KT-02-BA135","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/20238AD7-7A4B-4DC1-BFB2-D2CC604C6319.jpg?v=1666794473"},{"product_id":"hitohira-td-sld-tsuchime-honesuki-kaku-150mm-noyer","title":"Hitohira TD SLD Tsuchime Honesuki Kaku 150mm Walnut","description":"\u003cp\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809896622,"sku":"AAA-615SLTM-02-HA150","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/53A1024E-026C-4DE8-AC3C-C274863D7F25.jpg?v=1666796155"},{"product_id":"hado-ginsan-damascus-kiritsuke-petty-150mm-kijiro-lacquered","title":"Hado Ginsan Damascus Kiritsuke Petty 150mm Kijiro Lacquered","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487810486446,"sku":"'1000056","price":450.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/94FF893C-3C96-4171-AD02-9309E33F2874.jpg?v=1666800034"},{"product_id":"hado-ginsan-kiritsuke-petty-150mm-kijiro-lacquered","title":"Hado Ginsan Kiritsuke Petty 150mm Kijiro Lacquered","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487810519214,"sku":"'1000048","price":380.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F3C4A902-AAC7-4BF8-8913-B39E24EA9042.jpg?v=1666800062"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-petty-150mm-padauk","title":"Hitohira TD Aogami #2 Stainless Clad Kurouchi Petty 150mm Padauk","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810650286,"sku":"AAA-615B2KT-76-BA150","price":195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4C14D1DC-0824-4BD1-AA84-DD2505748D3B.jpg?v=1666800938"},{"product_id":"hitohira-futana-nickel-damascus-petty-135mm-tagayasan","title":"Hitohira Futana Nickel Damascus Petty 135mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAUS-10 is a stainless steel produced by Aichi Steel, Tokai City, Aichi Prefecture. AUS-10 strikes a good balance between high cutting edge retention and high corrosion resistance.\u0026nbsp; This results in a sharp and easy to maintain blade. The AUS-10 iteration of the AUS steel series is of higher quality than the others due to its high carbon content of 1.05%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt is a comparable steel to VG-10 steel, but stands out for its better wear resistance whereas VG-10 can achieve a slightly higher hardness and therefore a slightly higher cutting retention. This steel will be less likely to break under impact and twisting than the average Japanese steel; there is more chance of the steel bending or twisting. This makes it the perfect steel for knives that are suggested for people who have less experience with blades made from Japanese steel.\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":43487810814126,"sku":"AAA-172-53-BA135","price":225.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FB99CDE1-F769-4E27-8C3A-2B9A24ED5048.jpg?v=1666795311"},{"product_id":"morihei-hisamoto-hagane-honesuki-kaku-135mm-pakka","title":"Morihei Hisamoto Hagane Honesuki Kaku 135mm Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487811010734,"sku":"AMA-111-01-HA135","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/75E79D91-AAD2-400D-9985-C6F99634F07B.jpg?v=1666798352"},{"product_id":"hitohira-imojiya-th-damascus-petty-120mm-pakka","title":"Hitohira Imojiya TH Damascus Petty 120mm Pakka","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811207342,"sku":"AAA-265G-01-BA120","price":250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/73968A25-6AD5-4915-AA24-807B80D0AF6E.jpg?v=1666799340"},{"product_id":"yoshikane-hamono-skd-nashiji-honesuki-150mm-wenge","title":"Yoshikane Hamono SKD Nashiji Honesuki 150mm Tagayasan","description":"\u003cp\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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 data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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 data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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":43487811338414,"sku":"Yoshikanehonesuki","price":520.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/349E3394-3FCE-4F4B-8C54-5441381F8ADB_1_105_c.jpg?v=1666800225"},{"product_id":"hitohira-fj-vg-1-honesuki-kaku-pakka","title":"Hitohira FJ VG-1 Honesuki Kaku Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\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":43487811862702,"sku":"AAA-345-01-HA","price":200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E5555C69-D453-41E9-98F6-544367DE2D9F_1_105_c.jpg?v=1666800304"},{"product_id":"hitohira-imojiya-okd-vg-1-honesuki-kaku-bois-de-rose","title":"Hitohira Imojiya OKD VG-1 Honesuki Kaku Rosewood","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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":43487812354222,"sku":"AAA-269OKDV1-53-HA150","price":155.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0901-scaled.jpg?v=1666792089"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/lames-plus-petites-moins-de-165-mm.oembed?page=15","provider":"Stay Sharp","version":"1.0","type":"link"}