{"title":"More than $500","description":"","products":[{"product_id":"takada-no-hamono-silver-3-hh-reika-santoku-210mm-bois-de-ho","title":"Takada No Hamono Silver #3 HH Reika Santoku 210mm 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":43487793217710,"sku":"BCA-S3HHR-05-CA210","price":550.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/products-DSC_0969-scaled.jpg?v=1666792065"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-bunka-bois-de-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Bunka Macassar Taihei Ebony Macassar ","description":"\u003cp\u003eTanaka Blacksmith: He is firmly committed to forging knives from forged steel without touching the stainless steel or the main firing. When it comes to blacksmithing, he is undoubtedly the upper class of blacksmiths. Because it is done by hand, you will see a distinct difference in terms of product and quality. Kyuzo: Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop room and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide, double-beveled knives. After a few years of training, he developed his style based on these respective masters, his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide double bevel with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794036910,"sku":"AAA-090B1M-63-CB","price":590.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0824-scaled.jpg?v=1666792918"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-240mm-bois-de-ho","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 240mm Ho Wood","description":"\u003cp\u003eKenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794233518,"sku":"AAA-026W1M-05-FA240","price":575.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0089-scaled.jpg?v=1666793006"},{"product_id":"jiro-tsuchime-yo-nakiri-180mm-tagayasan-205","title":"Jiro Tsuchime Yo Nakiri 180mm Tagayasan (#205)","description":"\u003cp\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n \u003cbr\u003eHe's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487795282094,"sku":"'500","price":880.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/92F38407-DA6A-4B19-8B37-D158D7BBD7E8.jpg?v=1666793695"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Rosewood","description":"Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling. \n\u003cdiv class=\"elementor elementor-13317 elementor-location-single post-17240 product type-product status-publish has-post-thumbnail product_cat-couteau-de-chef product_cat-couteau-de-chef-gyuto-amp-kiritsuke product_cat-couteaux product_cat-fabriquants product_cat-gyuto-2 product_cat-hitohira product_cat-nouveaute product_cat-oxydable product_cat-type-dacier product_cat-type first instock sold-individually taxable shipping-taxable purchasable product-type-simple product\" data-elementor-type=\"product\" data-elementor-id=\"13317\" data-elementor-settings=\"\u0026lt;\u0026gt;\"\u003e\n\n\u003cdiv class=\"elementor-section-wrap\"\u003e\n\n\u003csection class=\"elementor-section elementor-top-section elementor-element elementor-element-391dcc1 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"391dcc1\" data-element_type=\"section\"\u003e\n\u003cdiv class=\"elementor-container elementor-column-gap-wide\"\u003e\n\n\u003cdiv class=\"elementor-row\"\u003e\n\n\u003cdiv class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5a3f2067\" data-id=\"5a3f2067\" data-element_type=\"column\"\u003e\n\n\u003cdiv class=\"elementor-column-wrap elementor-element-populated\"\u003e\n\n\u003cdiv class=\"elementor-widget-wrap\"\u003e\n\n\u003cdiv class=\"elementor-element elementor-element-3017b832 elementor-widget elementor-widget-woocommerce-product-data-tabs\" data-id=\"3017b832\" data-element_type=\"widget\" data-widget_type=\"woocommerce-product-data-tabs.default\"\u003e\n\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\n\u003cdiv id=\"tab-description\" class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab\" role=\"tabpanel\" aria-labelledby=\"tab-title-description\"\u003e \nKyuzo:\n Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques. \n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487795740846,"sku":"AAA-020B1M-70-FA240","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BBCAF7F5-5166-4530-9AE5-E6F51E60D642.jpg?v=1666793853"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-deba-180mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Deba 180mm Ho","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796986030,"sku":"AAA-510-05-NA180","price":530.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3ABB4689-7615-401F-AF4B-A262BDC7BC66.jpg?v=1666794193"},{"product_id":"jiro-tsuchime-wa-santoku-165mm-taihei-tagayasan-224","title":"Jiro Tsuchime Wa Santoku 165mm Taihei Tagayasan (#224)","description":"\u003cp\u003eBlacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487797051566,"sku":"'622","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D442D07F-40E2-401B-9E8C-2E7DA8A6532D.jpg?v=1666794221"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-gyuto-240mm-taihei-bois-de-rose","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Gyuto 240mm Taihei Rosewood","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\n \u003cbr\u003eKyuzo:\n\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797280942,"sku":"AAA-020B1K-06-FA240","price":690.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/74449319-5B9F-49D4-BB99-835C0F16AB38.jpg?v=1666794279"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-270mm-cerisier","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 270mm Cherry","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487797412014,"sku":"AAA-021B1S-24-FA270","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/99B09028-B3EB-4200-B137-40D3EFC21C7A.jpg?v=1666794303"},{"product_id":"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-nakagawa-yohei-tamame-gyuto-240mm-taihei-bois-de-rose","title":"Hitohira Nakagawa Yohei Tamame Gyuto 240mm Taihei Rosewood","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":43487799640238,"sku":"AAA-T001Y-70-FA240","price":970.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F98209AD-00FA-41FB-91F9-7431FB1DDA37.jpg?v=1666795017"},{"product_id":"jiro-tsuchime-wa-gyuto-255mm-taihei-tagayasan-267","title":"Jiro Tsuchime Wa Gyuto 255mm Taihei Tagayasan #267","description":"\u003cp\u003e*AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487799738542,"sku":"'848","price":850.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17B4B422-0EFA-4DED-9F6D-1B0CF533CC9D.jpg?v=1666795074"},{"product_id":"jiro-tsuchime-wa-gyuto-225mm-taihei-tagayasan-handle-262","title":"Jiro Tsuchime Wa Gyuto 225mm Taihei Tagayasan Handle #262","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n \u003cbr\u003eHe's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487799771310,"sku":"'849","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0BEBD2C6-DC9F-4DCD-808E-F1AB9C1E1154.jpg?v=1666795087"},{"product_id":"hitohira-tanaka-mosuke-aogami-1-yanagiba-270mm-ho","title":"Hitohira Tanaka Mosuke Aogami #1 Yanagiba 270mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Aogami #1 by Hitchachi steel co translates to blue steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but in addition tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single bevel blades.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800066222,"sku":"AAA-111B1O-05-IA270","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A165EA79-AD7A-4414-865C-C24C054E6231.jpg?v=1666795220"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-kiritsuke-yanagiba-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Kiritsuke Yanagiba 300mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800131758,"sku":"AAA-510-05-IB300","price":555.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F927E72C-ED79-4BCF-AD47-134E5A473E23.jpg?v=1666795243"},{"product_id":"jiro-tsuchime-yo-gyuto-270mm-tagayasan-handle-296","title":"Jiro Tsuchime Yo Gyuto 270mm Tagayasan Handle (#296)","description":"\u003cp\u003e Brand: Jiro\n\u003cbr\u003e Smith: Jiro Nakagawa 中川次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 270mm\n\u003cbr\u003e Steel Type: Carbon Steel (Oxidizable)\n\u003cbr\u003e Steel: Yasuki White (Shirogami) #1, soft iron plated\n\u003cbr\u003e Channel: Tagayasan Western\n\u003cbr\u003e Total length: 403 mm\n\u003cbr\u003e Edge length: 267 mm\n\u003cbr\u003e Length from handle to tip: 268 mm\n\u003cbr\u003e Blade height: 58 mm\n\u003cbr\u003e Thickness: 3.8 mm\n\u003cbr\u003e Handle length: 136 mm\n\u003cbr\u003e Weight: 327g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: September 2021\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487801508014,"sku":"'951","price":1130.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/12CA47C9-14DB-4107-A8A0-463CE22756C1.jpg?v=1666795996"},{"product_id":"jiro-tsuchime-wa-gyuto-240mm-taihei-tagayasan-306","title":"Jiro Tsuchime Wa Gyuto 240mm Taihei Tagayasan (#306)","description":"\u003cp\u003e Brand: Jiro\n\u003cbr\u003e Blacksmith: Jiro Nakagawa 次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 240mm\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: 400 mm\n\u003cbr\u003e Edge length: 242 mm\n\u003cbr\u003e Length from handle to tip: 257 mm\n\u003cbr\u003e Blade height: 57 mm\n\u003cbr\u003e Thickness: 7mm\n\u003cbr\u003e Handle length: 144 mm\n\u003cbr\u003e Weight: 272g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: October 2021\n\u003cbr\u003e *AVAILABLE IN STORE ONLY\n\u003cbr\u003e\n\u003cbr\u003e Blacksmith Jiro\n\u003cbr\u003e\n \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\n\u003cbr\u003e\n\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\n\u003cbr\u003e\n\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487802196142,"sku":"'969","price":920.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/234BAFD1-597F-4A5B-8B5B-04E24D1B6E2D.jpg?v=1666796174"},{"product_id":"morihei-hisamoto-miroir-aogami-2-deba-210mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Deba 210mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802261678,"sku":"'976","price":740.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1EADB3C5-D979-4127-8F42-A6E2B163661E.jpg?v=1666796254"},{"product_id":"morihei-hisamoto-miroir-aogami-2-kamagata-usuba-225mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Kamagata Usuba 225mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802294446,"sku":"'979","price":715.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A418E527-3BD3-41EE-BC77-533629D4F135.jpg?v=1666796290"},{"product_id":"nigara-hamono-anmon-ginsan-kiritsuke-yanagiba-300mm-miroir-tagayasan","title":"Nigara Hamono Anmon Ginsan Kiritsuke Yanagiba 300mm Mirror Tagayasan","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt 35 years old and a creative craftsman, Go Yoshizawa is making the family business shine. He is the head of the Nigara forge, one of the most renowned forges in Japan and worldwide, famous for its Damascus steelwork. Yoshizawa-san draws on the solid foundations of steelwork he has developed over the years to discover and explore new processes. The Nigara forge and its artisan blacksmiths continue to amaze us with knives that are as beautiful as they are powerful.\u003c\/span\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487802556590,"sku":"'990","price":835.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17F0B2E4-8877-454C-8AAE-C3B9C9D54CF3.jpg?v=1666796434"},{"product_id":"jiro-tsuchime-wa-gyuto-255mm-taihei-tagayasan-268","title":"Jiro Tsuchime Wa Gyuto 255mm Taihei Tagayasan (#268)","description":"\u003cp\u003eBrand: Jiro\n\u003cbr\u003e Blacksmith: Jiro Nakagawa 中川次郎\n\u003cbr\u003eProduction area: Nagano\/Japan\n\u003cbr\u003e Profile: Gyuto\n\u003cbr\u003e Size: 255 mm\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: 415 mm\n\u003cbr\u003e Edge length: 255 mm\n\u003cbr\u003e Length from handle to tip: 270 mm\n\u003cbr\u003e Blade height: 60 mm\n\u003cbr\u003e Thickness: 3.9 mm\n\u003cbr\u003e Handle length: 142 mm\n\u003cbr\u003e Weight: 259g\n\u003cbr\u003e Hand orientation: ambidextrous\n\u003cbr\u003e Date of manufacture: June 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":43487803179182,"sku":"'1054","price":955.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B694D8B0-19DC-48E6-9157-D3762C397CB0.jpg?v=1666796995"},{"product_id":"jiro-tsuchime-wa-santoku-165mm-taihei-tagayasan-319","title":"Jiro Tsuchime Wa Santoku 165mm Taihei Tagayasan (#319)","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: Santoku\n\u003cbr\u003e Size: 165mm\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: 316 mm\n\u003cbr\u003e Edge length: 168 mm\n\u003cbr\u003e Length from handle to tip: 188 mm\n\u003cbr\u003e Blade height: 57 mm\n\u003cbr\u003e Thickness: 4.1mm\n\u003cbr\u003e Handle length: 127 mm\n\u003cbr\u003e Weight: 193g\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":43487803211950,"sku":"'1055","price":745.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FA6B679D-9C92-42F8-86F9-69D3CF2C8289.jpg?v=1666797007"},{"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":"hitohira-tanaka-kyuzo-aogami-1-migaki-gyuto-240mm-ziricote-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 240mm Ziricote (Extra Height)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803310254,"sku":"AAA-090B1M-56-FA240","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/689EC451-11A8-4850-A069-EF738FCCD5ED.jpg?v=1666797042"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-sakimaru-takobiki-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Takobiki 300mm Ho","description":"\u003cp\u003eThe Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized by its long, thin, and straight blade, the Takobiki is particularly favored for slicing sashimi, the delicate art of preparing raw fish in Japanese cuisine. Its length, which can range from 240mm to 330mm, allows for a single, swift, and precise cut without the need for a back-and-forth sawing motion, thereby preserving the texture and integrity of the fish. The Takobiki's blade is typically narrower compared to other sashimi knives like the Yanagiba, making it ideal for precise cuts and reducing the likelihood of the fish sticking to the blade. Historically rooted in the Kanto region of Japan, the Takobiki is not only a testament to the Japanese commitment to specialized culinary tools but also a reflection of the regional preferences in knife design, emphasizing finesse and precision in food preparation.\u003c\/p\u003e\n\u003cp\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/p\u003e\n\u003cp\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":43487803539630,"sku":"AAA-510-05-JB300","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1A83E2C2-4F46-40CB-B24A-F90C19F7985E.jpg?v=1666797293"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-bunka-180mm-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Bunka 180mm Ziricote","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe Bunka est un couteau de type tout usage qui a un profil plus droit au niveau du tranchant qu’un Santoku. Cela rend le mouvement de coupe de balancier plus difficile à effectuer. Le Bunka est toutefois parfait pour être utilisé avec la méthode « push-cut » ou « pull-cut ». Sa pointe fine apporte précision et agilité puisqu’elle passe plus facilement au travers des aliments lors de la coupe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eL’ Aogami #1 par Hitchachi steel co se traduit par acier bleu #1. Il a été nommé ainsi en référence à la couleur du papier dans lequel l’acier est emballé à Hitachi steel co. Cet acier a le même taux de carbone que le Shirogami #1(1,25-1,3%), mais en plus on ajoute du tungstène et du chrome à la composition. Ce qui améliore la résistance à la corrosion, la résistance à l’usure et la rétention de coupe du tranchant. Il est considéré par plusieurs, comme le meilleur acier pour les lames à simple biseau.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803867310,"sku":"AAA-090B1M-56-CB","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B78B17F0-1B4C-4CEC-8506-C40AB4900AAC.jpg?v=1666797525"},{"product_id":"hitohira-togashi-shirogami-1-fuji-hakumon-mizu-honyaki-yanagiba-330mm-no-handle","title":"Hitohira Togashi Shirogami #1 Fuji Hakumon Mizu Honyaki Yanagiba 330mm No Handle","description":"\u003cp\u003e Sold with its saya.\u003cbr\u003e Kenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804096686,"sku":"AAA-136W1FH-IA330","price":2400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/00C6E132-AFC4-4D45-9D36-1B1FA14F6F71.jpg?v=1666797568"},{"product_id":"yoshikane-skd-nashiji-gyuto-210mm-tagayasan","title":"Yoshikane SKD Nashiji Gyuto 210mm Tagayasan","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487805341870,"sku":"Yoshikane_1","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/78DA4209-F455-49B4-A2B8-64CADA3B4D98.jpg?v=1666798419"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-kiritsuke-gyuto-240mm-ziricote-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Kiritsuke Gyuto 240mm Ziricote (Extra Height)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.  \u003cbr\u003eKyuzo:\u003cbr\u003e His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805571246,"sku":"AAA-020B1MT-56-FB240","price":735.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E792EC4A-059D-4240-B58D-227D50BAF8C1.jpg?v=1666798588"},{"product_id":"jiro-tsuchime-wa-sujihiki-240mm-taihei-tagayasan-handle-339","title":"Jiro Tsuchime Wa Sujihiki 240mm Taihei Tagayasan Handle (#339)","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\u003cbr\u003e Blacksmith Jiro  \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.\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.\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":43487805604014,"sku":"CMA-000-339","price":930.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4AFB4C05-B669-4A87-81D0-CBEEEE0DCF81.jpg?v=1666798608"},{"product_id":"jiro-tsuchime-wa-sujihiki-270mm-taihei-tagayasan-handle-332","title":"Jiro Tsuchime Wa Sujihiki 270mm Taihei Tagayasan Handle (#332)","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\u003cbr\u003e Blacksmith Jiro\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.\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.  \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":43487805636782,"sku":"CMA-000-332","price":1190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7481C6D3-692C-4273-92E3-A4062ED7A54D.jpg?v=1666798621"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-yanagiba-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 300mm Ho","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan 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 data-mce-fragment=\"1\"\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\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":43487805669550,"sku":"AAA-510-05-IA300","price":520.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/ACD1AF44-BFAE-4C85-8F6E-4FA7FA4B30C1.jpg?v=1666798644"},{"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-tanaka-kyuzo-aogami-1-migaki-gyuto-210mm-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 210mm Ziricote","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Aogami #1 by Hitchachi steel co translates to blue steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but in addition tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single bevel blades.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806292142,"sku":"AAA-015-42-FA210","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/Hitohira_Tanaka_Kyuzo_Aogami_1_Migaki_Gyuto_210mm_Ziricote_1.jpg?v=1743272989"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-migaki-bunka-180mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Migaki Bunka 180mm Ziricote","description":"\u003cp\u003eKenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487806423214,"sku":"AAA-125W1M-56-CB180","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A10E85CA-168B-4D4D-B72F-DF15A3D77D9B.jpg?v=1666799540"},{"product_id":"hado-ginsan-kiritsuke-gyuto-210mm-kijiro-lacquered","title":"Hado Ginsan Kiritsuke Gyuto 210mm Kijiro Lacquered","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co. \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Ginsan kiritsuke gyuto featured here is part of the Hado series—a refined blade born from tradition, precision, and a commitment to craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. This Ginsan kiritsuke gyuto is the result of that dedication, blending the sharpness of Ginsan steel with the striking aesthetics of a kiritsuke profile. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co. \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Hado kiritsuke knife format — with its angular, clipped tip and flat belly — demands exactly the kind of refined grinding mastery Maruyama devoted years to perfecting. This Ginsan kiritsuke gyuto translates that mastery into a blade that handles the push-cutting precision of a kiritsuke and the versatile rocking motion of a gyuto with equal authority. Ginsan's corrosion resistance makes it an ideal choice for demanding kitchen environments without sacrificing the keen, refined edge this profile deserves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487806652590,"sku":"'1000050","price":610.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D71D9071-57CC-4555-AFD0-09C89C026D8E.jpg?v=1666800085"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-usuba-225mm-noyer","title":"Hitohira Nakagawa Manzo Aogami #2 Usuba 225mm Walnut","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.\u003cbr\u003e  \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":43487807307950,"sku":"AAA-030B2-02-LB225","price":590.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D3CD5152-3EDC-49D7-8A94-D33FA3AA7C6E.jpg?v=1666793969"},{"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":"morihei-hisamoto-miroir-aogami-2-deba-225mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Deba 225mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487807701166,"sku":"'977","price":770.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7CD76F00-B49C-4045-9FAC-176FEADFB361.jpg?v=1666796266"},{"product_id":"morihei-hisamoto-miroir-aogami-2-usuba-240mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Usuba 240mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487807733934,"sku":"AMA-895-05-LB240","price":770.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/56AB957B-A681-43CC-A164-277FC10FD4B6.jpg?v=1666796276"},{"product_id":"morihei-hisamoto-miroir-aogami-2-usuba-225mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Usuba 225mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487807766702,"sku":"'980","price":715.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/D287131C-D2A3-4E88-A322-5883E3F19779.jpg?v=1666796305"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-sujihiki-240mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Sujihiki 240mm Ziricote","description":"\u003cp\u003e Kenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807963310,"sku":"AAA-125W1M-56-GA240","price":595.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6C4A7CA3-E338-4CF1-BEEA-2676931B48B9.jpg?v=1666797304"},{"product_id":"nigara-hamono-troll-killer-aogami-2-damascus-yanagiba-300-karin","title":"Nigara Hamono Troll killer Aogami #2 Damascus Yanagiba 300 Karin","description":"","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487808422062,"sku":"'1091","price":3000.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2BE911B7-6F9E-48A0-B925-56FE4E46552E.jpg?v=1666797402"},{"product_id":"hitohira-nakagawa-mosuke-enmon-shirogami-1-yanagiba-270mm-ziricote-mirror-polished-saya","title":"Hitohira Nakagawa Mosuke Enmon Shirogami #1 Yanagiba 270mm Ziricote (Mirror Polished\/ Saya)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he strives 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":43487808651438,"sku":"AAA-055W1-56-IA270","price":930.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/59824284-80D0-4E5D-8CC1-1DA07DB868C5.jpg?v=1666799290"},{"product_id":"nigara-hamono-anmon-kuzome-ginsan-sakimaru-300mm-snakewood","title":"Nigara Hamono Anmon kuzome Ginsan Sakimaru 300mm Snakewood","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt 35 years old and a creative craftsman, Go Yoshizawa is making the family business shine. He is the head of the Nigara forge, one of the most renowned forges in Japan and worldwide, famous for its Damascus steelwork. Yoshizawa-san draws on the solid foundations of steelwork he has developed over the years to discover and explore new processes. The Nigara forge and its artisan blacksmiths continue to amaze us with knives that are as beautiful as they are powerful.\u003c\/span\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487808782510,"sku":"Anmonkuzome_1","price":1100.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0B7F0866-15DF-4FB5-910E-670BB96242BB.jpg?v=1666799902"},{"product_id":"hado-ginsan-damascus-bunka-180mm-kijiro-lacquered","title":"Hado Ginsan Damascus Bunka 180mm Kijiro Lacquered","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cspan\u003eHado bunka knife\u003c\/span\u003e\u003cspan\u003e in this collection carries that same spirit of disciplined craft into a geometry built for versatility: the angular tip and flat belly of the bunka form suit everything from breaking down proteins to executing fine vegetable work. Forged in \u003c\/span\u003e\u003cspan\u003eGinsan Damascus\u003c\/span\u003e\u003cspan\u003e, the layered steel brings corrosion resistance and refined edge retention together — a fitting expression of the mastery Maruyama spent years building under Japan's great grinding masters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487808880814,"sku":"'1000057","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FE3CF9F5-A8C7-4A9F-9724-9E7991AC227F.jpg?v=1666800048"},{"product_id":"hado-ginsan-bunka-180mm-kijiro-lacquered","title":"Hado Ginsan Bunka 180mm Kijiro Lacquered","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado's Ginsan series is forged from ginsan (number 3 silver steel) by dentoukogeishi (master blacksmith) Shogou Yamatsuka of Yamatsuka Hamono and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Ginsan is a steel that almost replicates the cutting capabilities of high-carbon steels, yet is stainless. Tadataka's concave grinding results in a very thin cutting edge and outstanding cutting capacity, so take the time to tame the knife and use these blades properly if you don't want any nasty surprises. We recommend this series to professional cooks, home cooking enthusiasts or simply as an original gift for family or a close friend.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487808913582,"sku":"'1000049","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F56F359A-3DBA-44C7-BE36-2144C699D36C.jpg?v=1666800072"},{"product_id":"morihei-hisamoto-miroir-aogami-2-ai-deba-210mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Ai Deba 210mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487809929390,"sku":"'981","price":740.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6C3BCDFD-0C4E-4999-8E8B-5701C0625323.jpg?v=1666796320"},{"product_id":"morihei-hisamoto-miroir-aogami-2-ai-deba-225mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Ai Deba 225mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487809962158,"sku":"'982","price":770.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/07128BCA-5893-4129-8800-B32044265654.jpg?v=1666796333"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-kiritsuke-gyuto-240mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Kiritsuke Gyuto 240mm Ziricote","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":47700015284398,"sku":"AAA-125W1M-56-FB240","price":780.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/497477E6-512A-42D8-A27A-6350813422AF.jpg?v=1666797952"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/more-than-500.oembed?page=36","provider":"Stay Sharp","version":"1.0","type":"link"}