{"title":"Our best sellers","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDécouvrez pourquoi ces produits figurent parmi les couteaux japonais les plus appréciés par nos clients. Cette collection rassemble des lames éprouvées, appréciées pour leur performance constante, leur fiabilité et leur capacité à accompagner la progression des cuisiniers sur le long terme. Chaque couteau présenté ici est devenu un favori pour une raison précise, parce qu’il répond à des attentes réelles en cuisine, jour après jour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCes meilleurs vendeurs se distinguent par une reconnaissance constante de la part des utilisateurs. Ils sont régulièrement recommandés pour leur équilibre, leur qualité de coupe et leur comportement prévisible sur la planche. Leur popularité ne repose pas sur des tendances, mais sur une expérience concrète en cuisine, que ce soit pour un usage quotidien ou des préparations plus exigeantes. Leur durabilité et leur performance maîtrisée en font des choix sûrs pour celles et ceux qui souhaitent investir dans un couteau japonais fiable et bien conçu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa sélection couvre une large gamme de couteaux japonais populaires, incluant différents profils de lame, longueurs et géométries adaptées à des usages variés. Que vous recherchiez un couteau tout usage pour la cuisine quotidienne ou une lame plus spécialisée, cette collection permet de comparer des modèles reconnus à plusieurs niveaux de prix. Chaque option a été choisie pour offrir un équilibre cohérent entre performance, confort et facilité d’entretien, sans compromis sur la précision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCes couteaux font partie des meilleurs couteaux japonais car ils ont fait leurs preuves dans des cuisines réelles, auprès de clients aux besoins variés. Ils représentent un point d’entrée fiable comme une valeur sûre pour évoluer vers une pratique plus maîtrisée.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVoyez pourquoi ces couteaux sont choisis encore et encore. Rejoignez des milliers d’utilisateurs satisfaits et explorez une sélection qui a déjà convaincu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"hitohira-td-aogami-2-kurouchi-petty-105mm-bois-de-noyer","title":"Hitohira TD Aogami #2 Kurouchi Petty 105mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794135214,"sku":"AAA-615B2KT-02-BB105","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTDAogami_2KurouchiPetty105mmNoyer_1.jpg?v=1715108984"},{"product_id":"hitohira-nakagawa-ren-shirogami-2-gyuto-210mm-bois-de-ho","title":"Hitohira Nakagawa Ren Shirogami #2 Gyuto 210mm Ho Wood","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 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\u003cb data-mce-fragment=\"1\"\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\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794364590,"sku":"AAA-017W2-05-FA210","price":305.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_1006-scaled.jpg?v=1666793043"},{"product_id":"hitohira-tp-gyuto-210mm-bois-de-pakka-rouge","title":"Hitohira TP Gyuto 210mm Red pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan 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. \u003cb\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eManufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy Super Gold 2(SG2) steel is known for its higher-than-average cutting retention and breathtaking sharpness. The red Pakka handles are emblematic of this line and are comfortable in the hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794528430,"sku":"DAA-020-FA210","price":320.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0804-scaled.jpg?v=1666793090"},{"product_id":"hitohira-tp-santoku-170mm-bois-de-pakka-rouge","title":"Hitohira TP Santoku 170mm Red pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLe mot Santoku se traduit par: trois vertus, pouvant faire référence à la coupe de viandes, poissons et légumes ou encore aux trois types de coupe suivante; hachage, tranchage et coupe en dés. Très polyvalent, le santoku est l’un des types de couteaux que nous recommandons comme premier couteau ou comme couteau principal dans la cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eManufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy Super Gold 2(SG2) steel is known for its higher-than-average cutting retention and breathtaking sharpness. The red Pakka handles are emblematic of this line and are comfortable in the hand.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487794987182,"sku":"DAA-020-CA165","price":300.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0992-scaled.jpg?v=1666793244"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-deba-180mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Deba 180mm Ho","description":"\u003cp\u003e Kikuchiyo:\n \u003cbr\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\n\u003cbr\u003e\n \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796986030,"sku":"AAA-510-05-NA180","price":530.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/3ABB4689-7615-401F-AF4B-A262BDC7BC66.jpg?v=1666794193"},{"product_id":"hitohira-futana-sb-migaki-nakiri-165mm-cerisier","title":"Hitohira Futana SB Migaki Nakiri 165mm Cherry wood","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eNakiri translates to \"leaf cutter\". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a \"push-cut\" motion, lifting the blade between each cutting motion. The Nakiri is perfect for slicing cabbage, julienning vegetables or rough-cutting vegetables for soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487799050414,"sku":"AAA-137M-24-DA","price":255.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/67C14AF0-21D0-4663-B495-5C85DD6F44FB.jpg?v=1666794967"},{"product_id":"hitohira-td-sld-tsuchime-nakiri-165mm-noyer","title":"Hitohira TD SLD Tsuchime Nakiri 165mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eNakiri translates to \"leaf cutter\". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a \"push-cut\" motion, lifting the blade between each cutting motion. The Nakiri is perfect for slicing cabbage, julienning vegetables or rough-cutting vegetables for soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487801147566,"sku":"AAA-615SLTM-02-DA165","price":205.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5A65DEA7-8958-40E4-88E9-C63CEABDC42A.jpg?v=1666795734"},{"product_id":"hitohira-futana-s3-migaki-gyuto-210mm-cerisier","title":"Hitohira Futana S3 Migaki Gyuto 210mm Cherry","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803343022,"sku":"AAA-040-24-FA210","price":375.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7D994C92-E197-4D54-8505-93E3F0499B5B.jpg?v=1666797052"},{"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":295.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BEFF8052-21FB-445C-8A32-BF9063087055.jpg?v=1666797314"},{"product_id":"hitohira-fj-vg-10-petty-150mm-ho-wa","title":"Hitohira FJ VG-10 Petty 150mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still in use more than 60 years later. This steel was specially designed for knife making and is used by many master blacksmiths in Japan. Despite the 15% chromium in the composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt which gives the steel a higher hardness with a high temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803637934,"sku":"AAA-350-05-BA150","price":230.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C1D94B9E-1F7B-46F5-A0D6-4303DE0344C9.jpg?v=1666797332"},{"product_id":"hitohira-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":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-gyuto-210mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Gyuto 210mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe mot japonais Gyuto \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e(\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e牛刀\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e se traduit littéralement par\u0026nbsp;épée à boeuf. Le gyuto est l’équivalent du couteau de chef occidental et est conçu pour tout couper : légumes, viandes et poissons. Il est fait pour être utilisé avec la méthode « push-cut », en soulevant la lame entre chaque mouvement de coupe, ou encore avec la méthode du balancier. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIl est important que la lame soit droite au moment de l’impact avec la planche à découper pour éviter les dommages au niveau du tranchant du couteau.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487806161070,"sku":"AAA-617B2NY-02-FA210","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B6FE37EB-F241-49CE-9D63-257DA9B1ABC5.jpg?v=1666799234"},{"product_id":"hitohira-fj-vg-10-gyuto-240mm-ho-wa","title":"Hitohira FJ VG-10 Gyuto 240mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e(\u003c\/span\u003e\u003cb\u003e牛刀\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eliterally translates to ox sword. The gyuto is the equivalent of a Western chef's knife and is designed to cut everything from vegetables to meat and fish. It is designed to be used with the push-cut method, lifting the blade between each cutting motion, or with the swing method.\u003c\/span\u003e \u003cb\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife's edge.\u003c\/b\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel in the early 1960s and is still used today more than 60 years later. This steel was specifically designed for knife making and is used by several master blacksmiths in Japan. Despite the 15% chromium in the composition, which provides 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 higher hardness with a high-temperature quenching treatment.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a hallmark of excellence and you can be assured that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807996078,"sku":"AAA-350-05-FA240","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/832A9F8A-F44B-4050-B6E2-36A36E8B7DD6.jpg?v=1666797323"},{"product_id":"hitohira-td-sld-tsuchime-honesuki-kaku-150mm-noyer","title":"Hitohira TD SLD Tsuchime Honesuki Kaku 150mm Walnut","description":"\u003cp\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809896622,"sku":"AAA-615SLTM-02-HA150","price":205.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/53A1024E-026C-4DE8-AC3C-C274863D7F25.jpg?v=1666796155"},{"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":800.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/497477E6-512A-42D8-A27A-6350813422AF.jpg?v=1666797952"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-kiritsuke-gyuto-210mm-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Kiritsuke Gyuto 210mm Tagayasan","description":"Kenji Togashi is a legendary Sakai blacksmith and one of the few in Japan with the skills to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous awards, and is renowned for his mastery of these forging skills. Master Togashi makes blades in his own workshop in Sakai, with his three sons.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811535022,"sku":"AAA-025W2K-53-FB210","price":475.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/70BDF6BA-E633-4B5D-9200-773460B9211A.jpg?v=1666794271"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-kiritsuke-gyuto-240mm-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Kiritsuke Gyuto 240mm Tagayasan","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;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #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":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811567790,"sku":"AAA-025W2K-53-FB240","price":555.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17F8AAE5-6BE5-43EB-89CF-ECC0DB501348.jpg?v=1666794481"},{"product_id":"hitohira-fj-vg-10-kiritsuke-gyuto-240mm-ho-wa","title":"Hitohira FJ VG-10 Kiritsuke Gyuto 240mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kiritsuke Gyuto is a cross between the traditional kiritsuke and the gyuto. The edge profile, generally straighter, and its cut point are similar to the kiritsuke, while its double bevel is characteristic of the gyuto. The Kiritsuke Gyuto serves as a chef's knife in your kitchen and can handle most tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still used today more than 60 years later. This steel was specifically designed for knife making and is used by several master blacksmiths in Japan. Despite the 15% chromium in the composition, which provides 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 higher hardness with a high-temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a hallmark of excellence and you can be assured that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811633326,"sku":"AAA-350-05-FB240","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/20147424-B6C4-44BD-BEB2-7890F7E25F9B.jpg?v=1666797482"},{"product_id":"hitohira-fj-vg-10-kiritsuke-gyuto-210mm-ho-wa","title":"Hitohira FJ VG-10 Kiritsuke Gyuto 210mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kiritsuke Gyuto is a cross between the traditional kiritsuke and the gyuto. The edge profile, generally straighter, and its cut point are similar to the kiritsuke, while its double bevel is characteristic of the gyuto. The Kiritsuke Gyuto serves as a chef's knife in your kitchen and can handle most tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still used today more than 60 years later. This steel was specifically designed for knife making and is used by several master blacksmiths in Japan. Despite the 15% chromium in the composition, which provides 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 higher hardness with a high-temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a hallmark of excellence and you can be assured that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812124846,"sku":"AAA-350-05-FB210","price":335.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/619E0747-F4BE-4F3F-B3D1-770C03FE92D4.jpg?v=1666797473"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-nakiri-165mm-bois-de-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Kurouchi Nakiri 165mm Walnut Wood,","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812714670,"sku":"AAA-615B2KT-02-DA165","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0929-scaled.jpg?v=1666793187"},{"product_id":"hitohira-futana-s3-nashiji-bunka-170mm-cerisier","title":"Hitohira Futana S3 Nashiji Bunka 170mm Cherry","description":"\u003cp\u003eThe Hitohira Futana S3 Nashiji Bunka 170mm is one of the models in Hitohira's Futana range. Made from stainless Ginsan steel, it offers great durability and professional-level performance. Its very fine tip ensures greater precision, while its cherry wood handle provides a pleasant grip. Enjoy great value for money!\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487813107886,"sku":"AAA-170N-24-CB","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/44BD9823-FEF9-47A2-84FD-2B1BD76B9B3E.jpg?v=1666793819"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-bunka-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Bunka 180mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #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":"Hitohira","offers":[{"title":"Default Title","offer_id":43509475410094,"sku":"AAA-025W2K-53-CB","price":420.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/651E7A57-9E08-4003-9188-27BBA366F664.jpg?v=1666793733"},{"product_id":"kanehide-bessaku-honesuki-kaku-150mm-bois-de-rose","title":"Kanehide Bessaku Honesuki Kaku 150mm Rosewood","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":43509521612974,"sku":"BAA-010-06-HA150","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6E7AE422-8F25-43F2-98A8-1E8C5EB2C672.jpg?v=1666795176"},{"product_id":"kanehide-bessaku-gaucher-honesuki-kaku-150mm-bois-de-rose","title":"Kanehide Bessaku Left-Handed Honesuki Kaku 150mm Rosewood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":43509635449006,"sku":"BAA-010-06-LHA150","price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B95E2256-54B5-4F15-840C-D6FD8E5354DC.jpg?v=1666797888"},{"product_id":"kanehide-bessaku-left-handed-honesuki-maru-150mm-rosewood","title":"Kanehide Bessaku Left-handed Honesuki Maru 150mm","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/span\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":43509704982702,"sku":"BAA-010-06-LHB150","price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/KanehideBessakuGaucherHonesukiMaru150mm_1.jpg?v=1686839167"},{"product_id":"hado-sumi-shirogami-2-ko-bunka-135mm-chene-brule","title":"Hado Sumi Shirogami #2 Ko Bunka 135mm Burnt Oak","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general purpose knife 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;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\"Ko\" means small, so Ko-bunka mean Small Bunka.\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;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHado's Sumi series is forged from Shirogami 2(number 2 white steel) by Master Blacksmith Yoshikazu Tanaka and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Covered with oxidizable soft iron steel and sporting a beautiful kurouchi finish, the Sumi series will appeal to the more traditionalist among us who can appreciate the aspects of a full carbon blade. Built with a higher blade height, the Sumi series stands out from other Hado series. Coupled with Tadataka's concave grinding that gives a very thin edge, these blades can be described as laser-like. We recommend this series to professional cooks who have experience with full carbon blades, to traditional japanese knife enthusiasts and to anyone who is ready to make the leap into the world of carbon knives. \u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Chêne\/Oak","offer_id":47152823271598,"sku":"'1000088","price":390.0,"currency_code":"CAD","in_stock":true},{"title":"Chêne Brûlé\/Burnt oak","offer_id":47152823304366,"sku":"'1000089","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E80663D1-E895-49B4-8E9F-9EF31EC8DE39.jpg?v=1666800169"},{"product_id":"hado-sumi-shirogami-2-bunka-180mm-chene-brule","title":"Hado Sumi Shirogami #2 Bunka 180mm","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general purpose knife 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 Sumi series is forged from Shirogami 2(number 2 white steel) by Master Blacksmith Yoshikazu Tanaka and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Covered with oxidizable soft iron steel and sporting a beautiful kurouchi finish, the Sumi series will appeal to the more traditionalist among us who can appreciate the aspects of a full carbon blade. Built with a higher blade height, the Sumi series stands out from other Hado series. Coupled with Tadataka's concave grinding that gives a very thin edge, these blades can be described as laser-like. We recommend this series to professional cooks who have experience with full carbon blades, to traditional japanese knife enthusiasts and to anyone who is ready to make the leap into the world of carbon knives. \u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Chêne\/Oak","offer_id":46034112839854,"sku":"1000089","price":450.0,"currency_code":"CAD","in_stock":false},{"title":"Chêne Brûlé\/Burnt oak","offer_id":46034112872622,"sku":"1000090","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EE998F1F-02A1-4F4D-8174-98C4A0149E7A.jpg?v=1666800182"},{"product_id":"kanehide-bessaku-honesuki-kaku-150mm-2","title":"Kanehide Bessaku Honesuki Kaku 150mm Elastomer","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":43509733720238,"sku":"EEA-010-52-HA150","price":85.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4758C66B-9083-43CF-AF33-E0BBD389646D.jpg?v=1666800464"},{"product_id":"takeda-nas-daba-large-190mm-erable","title":"Takeda NAS Deba Large 190mm Maple","description":"\u003cp\u003eTakeda Hamono is a small blacksmith shop founded in 1920. Shosui Takeda's father moved his business to Niimi in 1951 and produced hand-forged blades and tools such as kitchen knives, hoes, axes, and more. Master blacksmith Shosui Takeda has successfully forged blades from high-quality Aogami Super carbon steel. These iconic blades have been sold worldwide to knife enthusiasts and professionals seeking high-performance cutting tools. The blades are made of \"AS,\" forged entirely by hand, as has been done for generations.\u003cbr\u003e Takeda has worked to perfect one of the most difficult steels for a blacksmith to forge. Hitachi Blue Super steel has one of the best edge retentions of any steel. Takeda is considered one of the few knife makers to master this material and continues to improve.\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":43509736046766,"sku":"TakedaDebaLarge","price":780.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E8F93790-8B67-48D6-B371-92E051FF49D9.jpg?v=1666800507"},{"product_id":"takeda-nas-deba-medium-160mm-erable","title":"Takeda NAS Deba Medium Maple","description":"","brand":"Takeda","offers":[{"title":"Default Title","offer_id":43509736112302,"sku":"TakedaDebaMedium","price":635.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0C9578A3-B3A7-40C9-ADE7-46E4BBEAA286.jpg?v=1666800515"},{"product_id":"hitohira-imojiya-aogami-2-santoku-165mm-manche-de-pakka","title":"Hitohira Imojiya Aogami #2 Santoku 165mm Pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe word santoku translates as \"three virtues\", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509763834030,"sku":"AAA-269B2S-01-CA165","price":240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6F09814B-3D3D-4683-8D4B-E3564CBE0BAA.jpg?v=1707946466"},{"product_id":"hitohira-t10-migaki-gyuto-210mm-pakka","title":"Hitohira T10 Migaki Gyuto 210mm Pakka","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 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still in use more than 60 years later. This steel was specially designed for knife making and is used by many master blacksmiths in Japan. Despite the 15% chromium in the composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt which gives the steel a higher hardness with a high temperature quenching treatment.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakamura's V-10 Special is VG-10 heat treated to 61 HRC\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509767340206,"sku":"DAA-010-FA210","price":265.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/227C4529-C5B1-4928-BF3C-F8FCB492F708.jpg?v=1667236333"},{"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":"kanehide-bessaku-honesuki-kaku-180mm-manche-en-elastomere-t","title":"Kanehide Bessaku Honesuki Kaku 180mm Elastomer","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":43679481495726,"sku":"BAA-010-52-HA180","price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/Mancheenelastomere_T__1.jpg?v=1672336224"},{"product_id":"kogetsu-mandai-stainless-gyuto-180mm-imitation-mahogany","title":"Kogetsu Mandai Stainless Gyuto 180 mm Mahogany Imitation","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHand forged in Kashiwa City (Chiba Prefecture) by Yoshito Yamakawa of Goko Forge, the Kogetsu Mandai series is made from Korikin stainless steel. Korikin steel is a steel developed and patented by Goko Forge which is heat treated according to a precise protocol which is well kept secret.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (牛刀) literally translates to: beef sword. Gyuto is the equivalent of the Western chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003cb\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Goko Hamono","offers":[{"title":"Default Title","offer_id":43689245180078,"sku":"DAA-025-09-FA180","price":600.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/KogetsuMandaiStainlessGyuto180mmImitationMahogany_1.jpg?v=1672865092"},{"product_id":"hitohira-fj-vg-10-honesuki-kaku-150mm-ho-wood-handle-wa","title":"Hitohira FJ VG-10 Honesuki Kaku 150mm Ho Wood","description":"\u003cp\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s. It is still in use more than 60 years later. This steel was specially designed for knife making and is used by many blacksmiths in Japan. Despite the 15% chromium in its composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt, which gives the steel a higher hardness with a high temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43732360593582,"sku":"AAA-350-05-HA180","price":295.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraFJVG-10HonesukiKaku180mmHoWoodHandle_Wa__1.jpg?v=1674763978"},{"product_id":"hitohira-tanaka-manzo-white-2-deba-165mm-ho-wood-handle-saya","title":"Hitohira Tanaka Manzo Shirogami #2 Deba 165mm Ho Wood Handle (Saya)","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDeba literally translates to \" pointed carving knife\" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specific purpose and will excel at what they are designed for.\u0026nbsp; In this case, the knife is perfect for working on whole fish as each part of the blade has its own function. The sturdier heel of the Deba is used to cut the head and tail of the fish, as well as to be able to cut the small bones. The more delicate tip is used to penetrate the flesh of the fish, in addition to guiding the cook to the spine of the fish. The center of the knife, with its curved shape, allows to cut as close as possible to the spine of the fish to lift the fillets and remove the skin. The Deba can also be used for butchering poultry and small game, although this is not its specialty.\u003c\/span\u003e","brand":"Stay Sharp","offers":[{"title":"Default Title","offer_id":43774907809966,"sku":"AAA-115W2-05-NA165","price":455.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTanakaManzoWhite_2Deba165mmHoWood_1.jpg?v=1676570961"},{"product_id":"hitohira-hg-tsuchime-damascus-sujihiki-240mm-imitation-acajou","title":"Hitohira HG Tsuchime Damascus Sujihiki 240mm Mahogany Imitation","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSujihiki translates as \"flesh slicer\", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43989529133230,"sku":"DAA-190-09-GA240","price":200.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraHGTsuchimeDamascusSujihiki240mmImitationAcajou_1.jpg?v=1684956391"},{"product_id":"hitohira-hg-tsuchime-damascus-santoku-185-mm-imitation-acajou","title":"Hitohira HG Tsuchime Damascus Santoku 185mm Mahogany Imitation","description":"The Hitohira HG Tsuchime Damascus Santoku 185 mm is a sturdy, durable all-purpose knife made of stainless steel with an imitation mahogany handle. Featuring a tsuchime finish, it is perfect for chopping, slicing and cutting. It is of the highest quality and part of Hitohira's HG range.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44065752645806,"sku":"DAA-190-09-CA","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraHGTsuchimeDamascusSantoku185mmImitationAcajou_1.jpg?v=1688668658"},{"product_id":"hitohira-hg-tsuchime-damascus-nakiri-160-mm-imitation-acajou","title":"Hitohira HG Tsuchime Damascus Nakiri 160mm Mahogany Imitation","description":"Hitohira HG Tsuchime Damascus Nakiri is a 160 mm Japanese knife with a high-quality stainless blade. The blade surface is hand-finished using the damascus tsuchime process, making it a pleasure to use. The imitation mahogany handle offers a secure, comfortable grip. Perfect for cutting vegetables with precision and ease.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44065764376750,"sku":"DAA-190-09-DA","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraHGTsuchimeDamascusNakiri160mmImitationAcajou_1.jpg?v=1688668164"},{"product_id":"hitohira-td-aogami-2-nashiji-yo-nakiri-150-mm-noyer","title":"Hitohira TD Aogami #2 Nashiji Yo Nakiri 150mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eNakiri translates to \"leaf cutter\". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a \"push-cut\" motion, lifting the blade between each cutting motion. The Nakiri is perfect for slicing cabbage, julienning vegetables or rough-cutting vegetables for soups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":44162187165870,"sku":"AAA-617B2NY-02-DA150","price":220.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTDAogami_2NashijiYoNakiri150mmNoyer_1.jpg?v=1693324855"},{"product_id":"hitohira-kh-stainless-bunka-180-mm-ho","title":"Hitohira KH Stainless Bunka 180mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general purpose knife 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;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44502795878574,"sku":"AAA-300-05-CB180","price":220.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKHStainlessBunka180mmHo_1.jpg?v=1703100917"},{"product_id":"hitohira-imojiya-kuma-aogami-2-nashiji-tsuchime-petty-135-mm-pakka","title":"Hitohira Imojiya Kuma Aogami #2 Nashiji Tsuchime Petty 135mm Pakka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe Petty est le couteau parfait pour émincer les herbes fraîches, couper les petits légumes et peler les fruits. Très polyvalent, ce couteau peut même servir à désosser la volaille et les petites pièces de viande. Inspiré de la cuisine française, le terme « petty » est un dérivé du mot « petit » et fait référence à un petit couteau de chef. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eExpliqué simplement, l’Aogami #2 développé par Hitachi Metals est un acier fabriqué à partir de Shirogami #2 dans lequel on ajoute un peu de chrome et de tungstène pour une meilleure durabilité et une plus grande résistance à la corrosion. En plus de ça, la teneur en carbone plus élevé de l’acier permet d'obtenir une meilleure rétention de coupe. Objectivement, l’Aogami #2 est une amélioration par rapport au Shirogami #2. Pour les amateurs de patine par contre, l’acier Shirogami est plus réactif à l’oxydation et se pourrait être un avantage.\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 Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44590230241454,"sku":"DAA-180-BA135","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraImojiyaKumaAogami_2NashijiTsuchimePetty135mmPakka_1.jpg?v=1705617123"},{"product_id":"hitohira-imojiya-th-ginsan-nashiji-petty-120mm-ebene","title":"Hitohira Imojiya TH Ginsan Nashiji Petty 120mm Ebony","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44774224822446,"sku":"AAA-266-2-04-BA120","price":240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraImojiyaTHGinsanNashijiPetty120mmEbene_1.jpg?v=1709761819"},{"product_id":"hitohira-imojiya-th-ginsan-nashiji-bunka-180mm-ebene","title":"Hitohira Imojiya TH Ginsan Nashiji Bunka 180mm Ebony","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Bunka is a general purpose knife 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;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGinsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44871799439534,"sku":"AAA-266-2-04-CB180","price":325.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraImojiyaTHGinsanNashijiBunka180mmEbene_1.jpg?v=1711748394"},{"product_id":"hitohira-tanaka-ren-shirogami-2-gyuto-240mm-ho","title":"Hitohira Tanaka Ren Shirogami #2 Gyuto 240mm Ho","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 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\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\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":44991992496302,"sku":"AAA-112W2-05-FA240","price":405.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaRenShirogami_2Gyuto240mmHo_1.jpg?v=1712877219"},{"product_id":"hitohira-tanaka-manzo-shirogami-2-mioroshi-deba-240mm-ho","title":"Hitohira Tanaka Manzo Shirogami #2 Mioroshi Deba 240mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDeba literally translates to \"pointed carving knife\" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specific purpose and they excel at what they are designed to do. In the case of the Deba, the knife is perfect for working on whole fish since each part of the blade has its own function. The sturdier heel is used to cut the head and tail of the fish, as well as the small bones. The more delicate tip is used to penetrate the flesh of the fish, as well as to guide the cook to the spine of the fish. The center of the knife, with its curved shape, is used to cut as close to the spine as possible to lift the fish fillets and remove the skin. The Deba can also be used to butcher poultry and small game, although this is not its specialty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-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\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":45165420347566,"sku":"AAA-115W2-05-NE240","price":500.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaManzoShirogami_2MioroshiDeba240mmHo_1.jpg?v=1714764399"},{"product_id":"yoshikane-shirogami-2-nashiji-santoku-bouleau","title":"Yoshikane Shirogami #2 Nashiji Santoku Birch Wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe word santoku translates as \"three virtues\", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo, Niigata Prefecture. Today, Kazuomi Yamamoto-san of the 4th generation is in charge. 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. Many talented blacksmiths of Sanjo such as Nihei, Mazaki and Masashi, were trained at Yoshikane's forge. Yoshikane is also famous for his work of Shirogami #2, SKD and SLD.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\"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 knife.\" - Kazuomi Yamamoto-san.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":45402023395502,"sku":"Shiro2YoshikaneSantokuCamo","price":515.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/YoshikaneShirogami_2NashijiSantokuBouleau_1.jpg?v=1718818897"},{"product_id":"hitohira-acier-sk-couteau-de-boucherie-150mm","title":"Hitohira SK Steel Butchering Knife 150mm","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":45599862227118,"sku":"AAA-650-06-ZJ150","price":85.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraAcierSKCouteaudeBoucherie150mm_1.jpg?v=1722361614"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-mioroshi-deba-240mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Mioroshi Deba 240mm Ho","description":"Deba literally translates to \"pointed carving knife\" and can also be called Hon-Deba (true Deba). Japanese specialized knives are crafted with a specific purpose in mind, and they excel at what they were designed for. In the case of the Deba, the knife is perfect for working with whole fish, as each part of the blade serves a unique function. The heel, being sturdier, is used to cut through the head, tail, and small bones of the fish. The tip, more delicate, is used to penetrate the fish's flesh and guide the chef towards the fish's backbone. The center of the knife, with its curved shape, allows for cutting as close as possible to the backbone to lift the fish fillets and remove the skin. The Deba can also be used for poultry and small game butchery, although this is not its specialty.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eKikuchiyo, the renowned blacksmith from Sakai, Osaka, gained recognition in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in the field of forging allowed him to acquire deep knowledge and skills before facing physical limitations. Notably, Kikuchiyo boldly experimented with unconventional steels such as stainless steel, which made his Ginsan (Silver 3) knives highly sought after by Japanese chefs. His expertise extends to the Honyaki quenching technique, which produces beautiful Hamon patterns and achieves ideal hardness and consistency. Kikuchiyo's knives have earned the respect of Sakai's sharpeners and finishers, and he remains true to his dream of success, honoring his master's forge with every blade he crafts.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSimply put, Aogami #2, developed by Hitachi Metals, is a steel made from Shirogami #2, with the addition of a bit of chromium and tungsten for better durability and improved corrosion resistance. Additionally, the higher carbon content in the steel allows for better edge retention. Objectively, Aogami #2 is an improvement over Shirogami #2. However, for patina enthusiasts, Shirogami steel is more reactive to oxidation, which could be seen as an advantage.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":45936862625966,"sku":"AAA-030B2-05-NE240","price":560.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoManzoBlue_2MioroshiDeba240mmHo1.jpg?v=1731601022"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/nos-meilleurs-vendeurs.oembed?page=7","provider":"Stay Sharp","version":"1.0","type":"link"}