{"title":"Meilleurs Couteaux Japonais","description":"\u003ch1 dir=\"ltr\"\u003e\u003cspan\u003eMeilleurs Couteaux Japonais\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLe meilleur couteau japonais n'est pas une question de marque : c'est une question de forge, d'acier et de main. Cette sélection réunit des couteaux japonais artisanaux, choisis un à un, pour trois profils d'acheteur : le débutant passionné, le cuisinier régulier et le collectionneur averti. Chaque famille de forge présente une signature de finition et de tranchant qui lui est propre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTrois éléments distinguent un couteau artisanal d'un couteau de série : la dureté de l'acier, la méthode de forge et la finition de la lame. Kurouchi, Tsuchime et Nashiji ne sont pas de simples choix esthétiques : chacune reflète une philosophie de forge et un profil de tranchant. Les forges représentées sont Yoshikane SKD, Takada no Hamono, Hado Ginsan, Jiro Tsuchime, Hitohira Tanaka et Hitohira Kikuchiyo, des artisans à production limitée, non des fabricants industriels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChaque couteau de la sélection est conçu pour durer des décennies avec un entretien approprié. Pour un couteau de cuisine japonais forgé à la main, notre \u003c\/span\u003e\u003ca href=\"https:\/\/staysharpmtl.com\/pages\/aiguisage-et-entretien\"\u003e\u003cspan\u003eservice d'aiguisage et d'entretien\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e est offert en boutique et par la poste. Vous pouvez aussi explorer l'ensemble de nos \u003c\/span\u003e\u003ca href=\"https:\/\/staysharpmtl.com\/collections\/couteaux\"\u003e\u003cspan\u003ecouteaux japonais\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNotre Sélection, Par Niveau et Budget\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eArtisanal accessible : Hado Ginsan, Jiro Tsuchime (Forges); Ginsan, semi-inoxydable et facile d'entretien (Acier); Cuisinier qui passe d'un couteau occidental à un couteau japonais (Pour qui)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eArtisanal confirmé : Hitohira Tanaka, Hitohira Kikuchiyo, Hitohira TP Santoku (Forges); Carbone ou semi-inoxydable, finition Tsuchime (Acier); Cuisinier régulier, cuisines semi-professionnelles (Pour qui)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCollection maison : Yoshikane SKD, Takada no Hamono (Forges); SKD semi-inoxydable, tenue du fil supérieure (Acier); Collectionneur, chef, cadeau marquant (Pour qui)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eArtisanal Accessible : Premier Couteau Japonais\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eL'entrée dans l'univers artisanal avec Hado Ginsan et Jiro Tsuchime : un acier Ginsan performant et facile à entretenir, pour qui quitte les couteaux occidentaux.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eArtisanal Confirmé : Usage Quotidien Intensif\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHitohira Tanaka, Hitohira Kikuchiyo et le Hitohira TP Santoku en finition Tsuchime, en acier carbone ou semi-inoxydable selon le modèle, pour un usage intensif.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eCollection Maison : Pièces de Collection\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshikane SKD et Takada no Hamono forment le sommet de la sélection : un SKD semi-inoxydable dur, une rétention du fil supérieure et une production à la demande.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePourquoi Faire Confiance à Notre Sélection\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChaque couteau a été évalué par notre équipe, dont un chef cuisinier avec 14 ans d'expérience en restauration. Stay Sharp s'approvisionne directement auprès de forgerons japonais. Notre expertise d'aiguisage sur pierre éclaire chaque décision : un couteau qu'on ne peut pas entretenir correctement ne mérite pas sa place dans la sélection.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"hitohira-fj-vg-10-gyuto-210mm-ho-wa","title":"Hitohira FJ VG-10 Gyuto 210mm Ho (Wa)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western 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\u003cspan\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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 dir=\"ltr\"\u003e\u003cspan\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\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe VG-10 Gyuto knife 210mm format is an ideal entry point for cooks comparing blade styles, as the gyuto's longer, flatter profile handles precision slicing tasks that a shorter, wider knife handles differently — making the choice between the two largely a matter of cutting style and food preference. Fitted with a traditional Japanese Gyuto knife wa handle, this Hitohira FJ balances naturally in hand and rewards the push-cut technique described above.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803572398,"sku":"AAA-350-05-FA210","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BEFF8052-21FB-445C-8A32-BF9063087055.jpg?v=1666797314"},{"product_id":"yoshikane-skd-nashiji-kiritsuke-gyuto-240mm-tagayasan","title":"Yoshikane SKD Nashiji Kiritsuke Gyuto 240mm Tagayasan","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yoshikane kiritsuke knife in SKD Nashiji at 240mm is a compelling choice for cooks who want a single blade that transitions fluidly from fine brunoise to long slicing strokes. The Nashiji finish — a textured, pear-skin surface achieved by hand — reduces food adhesion without sacrificing the clean aesthetic that defines Yoshikane's workshop. Paired with the dense, ironwood-like Tagayasan handle, this knife delivers a balance and heft that professional kitchens and serious home cooks will immediately appreciate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43509760262318,"sku":"YoshikaneKiritsukeGyuto240","price":615.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3C96E0FF-BFFC-49D3-BB3B-BA314C66B48B.jpg?v=1666801501"},{"product_id":"hitohira-tanaka-manzo-white-2-yanagiba-300mm-ebenesaya","title":"Hitohira Tanaka Manzo Shirogami #2 Yanagiba 300mm Ebony(Saya)","description":"Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and uses straw ash afterwards. This is a very old way of making knives. He does not use a thermometer for tempering, he calculates the temperature of the steel manually by examining its color. Tanaka-san is always looking for ways to improve. He uses a temperature-controlled furnace for tempering, which only a few blacksmiths in the area use. He and his team forge only 30 knives a day between them. For reference, some blacksmiths forge up to 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 low temperatures, the steel does not stretch as quickly, but he will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he strives to avoid. He frequently moves the steel in and out of the furnace to check the color, and then when the entire blade is a specific shade of color, he quenches the steel.","brand":"Hitohira Tanaka Manzo Shirogami #2 Yanagiba 300mm Ébène(Saya)","offers":[{"title":"Default Title","offer_id":43561562046638,"sku":"AAA-115W2-04-IA300","price":590.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTanakaManzoWhite_2Yanagiba300mmEbonyHandle_1.jpg?v=1668546604"},{"product_id":"hatsukokoro-shirasagi-shirogami-2-yanagiba-270-mm-tagayasan","title":"Hatsukokoro Shirasagi Shirogami #2 Yanagiba 270mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":44211744112814,"sku":"Shirasagi_yana_270","price":355.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HatsukokoroShirasagiShirogami_2Yanagiba270mmTagayasan_1.jpg?v=1695326791"},{"product_id":"hatsukokoro-shirasagi-shirogami-2-kiritsuke-yanagiba-270-mm-tagayasan","title":"Hatsukokoro Shirasagi Shirogami #2 Kiritsuke Yanagiba 270mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":44211747815598,"sku":"Shirasagi_yanagibakiritsuke_270","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HatsukokoroShirasagiShirogami_2KiritsukeYanagiba270mmTagayasan_1.jpg?v=1695327430"},{"product_id":"yoshikane-hamono-skd-nashiji-nakiri-ebene","title":"Yoshikane Hamono SKD Nashiji Nakiri Ebony","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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":44588203802798,"sku":"SKDYoshikaneNakiriEbony","price":465.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/YoshikaneHamonoSKDNashijiNakiriEbene_1.jpg?v=1705527273"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/meilleurs-couteaux-japonais.oembed","provider":"Stay Sharp","version":"1.0","type":"link"}