{"title":"New products","description":"","products":[{"product_id":"hitohira-futana-s3-migaki-petty-135mm-cerisier","title":"Hitohira Futana S3 Migaki Petty 135mm Cherry","description":"The Hitohira Futana S3 Migaki Petty is made of stainless ginsan steel for exceptional durability and strength. Its 135 mm blade offers unique versatility, allowing it to be used both in the hand and on the board. Hitohira's Futana range offers excellent value for money.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796658350,"sku":"AAA-040-24-BA135","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9B891F9F-24C7-483A-87FD-F527C3F2B06E.jpg?v=1666794116"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-migaki-bunka-180mm-ziricote","title":"Hitohira Tanaka Kyuzo Aogami #1 Migaki Bunka 180mm Ziricote","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eLe Bunka est un couteau de type tout usage qui a un profil plus droit au niveau du tranchant qu’un Santoku. Cela rend le mouvement de coupe de balancier plus difficile à effectuer. Le Bunka est toutefois parfait pour être utilisé avec la méthode « push-cut » ou « pull-cut ». Sa pointe fine apporte précision et agilité puisqu’elle passe plus facilement au travers des aliments lors de la coupe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eL’ Aogami #1 par Hitchachi steel co se traduit par acier bleu #1. Il a été nommé ainsi en référence à la couleur du papier dans lequel l’acier est emballé à Hitachi steel co. Cet acier a le même taux de carbone que le Shirogami #1(1,25-1,3%), mais en plus on ajoute du tungstène et du chrome à la composition. Ce qui améliore la résistance à la corrosion, la résistance à l’usure et la rétention de coupe du tranchant. Il est considéré par plusieurs, comme le meilleur acier pour les lames à simple biseau.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803867310,"sku":"AAA-090B1M-56-CB","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B78B17F0-1B4C-4CEC-8506-C40AB4900AAC.jpg?v=1666797525"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-santoku-165mm-noyer","title":"Hitohira TD Aogami #2 Kurouchi Santoku 165mm Walnut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe word santoku translates to \"three virtues,\" which refers to the cutting of meat, fish, and vegetables, or the three following types of cuts: chopping, slicing, and dicing. Highly versatile, the santoku is one of the knife types we recommend as a first or main knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eSimply put, Aogami #2, developed by Hitachi Metals, is a steel made from Shirogami #2 with a small amount of chromium and tungsten added for improved durability and corrosion resistance. In addition, the steel's higher carbon content allows for better edge retention. Objectively, Aogami #2 is an improvement over Shirogami #2. For patina enthusiasts, however, Shirogami steel is more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe town of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, nails were mainly forged by hand. Then, starting in 1660, different blacksmithing techniques were introduced by blacksmiths from Aizu. Thanks to this, the town's blacksmiths began to diversify their production. The quality of Sanjo tools and knives then enjoyed a strong reputation in Japan, which remains the case today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804784814,"sku":"AAA-615B2KT-02-CA165","price":185.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/882A869A-3460-48EF-94D4-34E66CC0F4FB.jpg?v=1666797762"},{"product_id":"hado-ginsan-bunka-180mm-kijiro-lacquered","title":"Hado Ginsan Bunka 180mm Kijiro Lacquered","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn Japanese, the kanji forming the word Hado (刃道) represent \"the road of blades\". Another Japanese word, also pronounced \"Hado\", means \"moving wave\". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co \u0026amp; Ltd, a highly reputable Japanese knife sales company with a 109-year history.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado is Fukui Co \u0026amp; Ltd's first \"in-house\" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of \"hatsuke\" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co \u0026amp; Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of \"hatsuke\" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co \u0026amp; Ltd and Tadataka Maruyama on two of Hado's flagship series.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHado's Ginsan series is forged from ginsan (number 3 silver steel) by dentoukogeishi (master blacksmith) Shogou Yamatsuka of Yamatsuka Hamono and honed by Tadataka Maruyama of Fukui Co \u0026amp; Ltd. Ginsan is a steel that almost replicates the cutting capabilities of high-carbon steels, yet is stainless. Tadataka's concave grinding results in a very thin cutting edge and outstanding cutting capacity, so take the time to tame the knife and use these blades properly if you don't want any nasty surprises. We recommend this series to professional cooks, home cooking enthusiasts or simply as an original gift for family or a close friend.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":43487808913582,"sku":"'1000049","price":515.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F56F359A-3DBA-44C7-BE36-2144C699D36C.jpg?v=1666800072"},{"product_id":"hi-condition-hanpu-en-toile-6-pochettes-orange","title":"Hi-Condition Hanpu Roll 6 Pockets Orange","description":"\u003cp\u003e Brand: HI-CONDITION ハイコンディション\u003cbr data-mce-fragment=\"1\"\u003eManufacturer: Yuji Osada 長田勇次\u003cbr data-mce-fragment=\"1\"\u003eProduction area: Tokyo\/Japan\u003cbr data-mce-fragment=\"1\"\u003e Product Type: Knife Roller \u003cbr data-mce-fragment=\"1\"\u003eSize: 6 pockets\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e HI-CONDITION is headquartered in Asaksabashi. This Tokyo district was once known as \"the city of textile and leather craftsmen,\" but fewer people now carry on this tradition. With Hi-CONDITION, we strive to keep this tradition alive with attention to detail and quality that honors Taito's history.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e They began as a creative hub and gallery where artists exhibited their artwork and clothing, including HI-CONDITION's own stencil. As the gallery grew, the HI-CONDITION brand was born, integrating a network of artisans with their years of artistic experience into a range of high-end clothing, kitchen bags, and accessories.\u003c\/p\u003e\n\n\u003cp\u003e \u003cbr data-mce-fragment=\"1\"\u003eHI-CONDITION brings vibrant colors and positivity to your life, creating products to the highest standards, quality items that you will find daily enjoyment for years of use.\u003c\/p\u003e","brand":"Hi-Condition","offers":[{"title":"Default Title","offer_id":43509419114670,"sku":"JMFCB-016","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/Hi-ConditionHanpuRouleauq6PochettesOrange_1.jpg?v=1709231578"},{"product_id":"tsubaya-couteau-a-pain-210mm-bois-de-pakka","title":"Tsubaya Bread Knife 210mm Pakka Wood","description":"","brand":"Tsubaya","offers":[{"title":"Default Title","offer_id":43509437137070,"sku":"DMA-012-01-QA210","price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/TsubayaBreadKnife210mmPakkaHandle_1.jpg?v=1676592681"},{"product_id":"hitohira-futana-sb-kuro-nashiji-gyuto-210mm-cherry-wood-handle-2","title":"Hitohira Futana SB Kuro Nashiji Gyuto 210mm Cherry 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. Gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife and is designed to cut everything; vegetable, meat and fish. Made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThe important thing is that the blade is straight on impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43509447721134,"sku":"AAA-138N-24-FA210","price":290.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraFutanaSBKuroNashijiGyuto210mmCerisier_1.jpg?v=1695742888"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-gyuto-210mm-bois-debene","title":"Hitohira Togashi Shirogami #1 Gyuto 210mm  Makassar Ebony Tahei","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;\"\u003eKenji Togashi was born in 1948 and began his career in 1966-67. Since then, he has received numerous awards over the years. In 1990, he was awarded the Dentō-Kugeishi by Japan's Ministry of Economy and Trade. This distinction is reserved for Japanese craftsmen who are masters in their field, having accumulated at least 12 years' experience and proven their mastery of their art, both theoretically and practically. In 2007, the city of Sakai, in Osaka prefecture, awarded him certification as a \"master of traditional craftsmanship\" for his excellent tempering technique and exceptional mastery of kitchen knife making, honoring the traditions of ancestral Japanese forges.\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. He works with his three sons and a handful of apprentices to offer top-quality blades that meet the standards of Master Togashi himself. When you buy a Togashi blade, you're assured of a level of forging, grinding and finishing quality that rivals that of Sakai's finest forge houses.\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 #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":43509453193390,"sku":"AAA-026W1M-63-FA210","price":640.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTogashiShirogami_1Gyuto210mmEbeneMakassarTahei_1.jpg?v=1688586784"},{"product_id":"hitohira-tanaka-kyuzo-aogami-1-kurouchi-gyuto-240mm-cedre-yakusugi-handle-extra-height","title":"Hitohira Tanaka Kyuzo Aogami #1 Kurouchi Gyuto 240mm Yakusugi (Extra Height)","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;\"\u003eThe Aogami #1 by Hitchachi steel co translates to blue steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but in addition tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single bevel blades.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509572042926,"sku":"AAA-090B1K-69-FA240","price":800.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BA8CB1AD-D30B-4D75-B2BE-83DDFCAEC5D5.jpg?v=1666796818"},{"product_id":"shiro-kamo-sg2-kurozome-damascus-petty-150mm-ebene","title":"Shiro Kamo SG2 Kurozome Damascus Petty 150mm Ebony","description":"The Shiro Kamo SG2 Kurozome Damascus Petty 150mm Ebony is a premium quality product. Featuring SG2 powder-metallurgy technology, its black damascus blade offers excellent cutting performance and maximum durability. With its ebony handle for excellent comfort in the hand, this magnificent petty is an asset to any kitchen.","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":43509613822126,"sku":"Kamo_1","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5FD0EC40-9436-48AE-AF43-947F6A6ABBF9.jpg?v=1666797670"},{"product_id":"shiro-kamo-sg2-kurozome-damascus-santoku-180mm-ebene","title":"Shiro Kamo SG2 Kurozome Damascus Santoku 180mm Ebony","description":"These magnificent knives are made by master blacksmith Kamo-san from the village of Takefu in Japan. It's rare to find blacksmiths who excel at both grinding and forging, but Kamo-san is one of them. He works with a very small team of just two other workers. While many workshops entrust their blades to various workers for the various stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.\u003cbr data-mce-fragment=\"1\"\u003eShiro Kamo, born in 1958, is the current president of the Takefu Knife Village Association. Kamo has been honored for his skills with the title Dento-Kogei-shi, meaning Master of Traditional Craftsmanship. This famous Japanese title is awarded to a select few craftsmen who have made a significant contribution to their craft in a particular region. Kamo is a second-generation blacksmith with a deep passion for his craft, and teaches Japanese blacksmithing in Europe.","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":43509615624366,"sku":"Kamo_2","price":375.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/08216163-D7FD-4CB4-8078-C73F0A4B0574.jpg?v=1666797680"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-240mm-ebene","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 240mm Ebony","description":"\u003cp\u003eThis 240 mm gyuto knife is part of the Hitohira Tanaka Yohei Aogami #1 Kasumi series. It is hand-forged using the sanmai method, with a core of Aogami #1 (Blue #1) steel surrounded by a layer of soft iron. This construction provides exceptional sharpness while making maintenance and sharpening easier. The blade has a satin kasumi finish, revealing a subtle contrast between the hard steel and iron that highlights the quality of the polish.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made of ebony wood with a blonde buffalo horn ferrule. This combination provides a stable grip, a slightly forward balance, and a simple, elegant aesthetic.\u003c\/p\u003e\n\u003cp\u003eThe gyuto is the ultimate versatile knife: ideal for cutting vegetables, meat, and fish, it offers a smooth glide and a precise cutting sensation thanks to its thin, rigid blade. The tempering and geometry created by Yohei Tanaka result in a direct cut and high responsiveness, while maintaining good strength for professional use.\u003c\/p\u003e\n\u003cp\u003eAogami #1 steel, with its high carbon content, is renowned for its remarkable edge retention and sharpness. However, it requires minimal maintenance: it must be wiped dry after use and may develop a natural patina over time, which has no effect on performance.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509692367022,"sku":"AAA-095B1S-04-FA240","price":770.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaYoheiAogami_1KasumiGyuto240mmEbene_1_f583ac2c-480e-4e41-a6ee-f63b18aa4a33.jpg?v=1762867757"},{"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":"hado-sumi-shirogami-2-gyuto-210mm-chene-brule","title":"Hado Sumi Shirogami #2 Gyuto 210mm Burnt Oak","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\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; \u0026nbsp; \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Chêne Brûlé\/Burnt oak","offer_id":47152824484014,"sku":"'1000090","price":475.0,"currency_code":"CAD","in_stock":false},{"title":"Chêne\/Oak","offer_id":47152824516782,"sku":"'1000091","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8AB8B4B2-5590-4A7E-BBAC-E177BADFD98B.jpg?v=1666800194"},{"product_id":"takeda-nas-bunka-medium-180mm-erable","title":"Takeda NAS Bunka Medium 180mm 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":43509734441134,"sku":"TakedaBunka","price":560.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FDC1A160-FDE1-4FC7-9087-F22E535EC6D0.jpg?v=1666800473"},{"product_id":"takeda-nas-nakiri-large-180mm-erable","title":"Takeda NAS Nakiri Large Maple","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Takeda nakiri knife is among the most revered vegetable knives in the Japanese blacksmithing tradition — and this NAS nakiri 180mm exemplifies why. Forged in Niimi by Shosui Takeda, the Aogami Super core is clad in stainless steel for everyday resilience while retaining the reactive edge character that distinguishes truly exceptional blades. As a japanese handmade nakiri finished in Kurouchi, every unit bears the subtle marks of individual hand-forging — no two are identical.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":43509735882926,"sku":"TakedaNakiri","price":560.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/TakedaNASNakiriLargeErable_1.jpg?v=1714666409"},{"product_id":"takeda-nas-kiritsuke-medium-240mm-erable","title":"Takeda NAS Kiritsuke Medium Maple","description":"","brand":"Takeda","offers":[{"title":"Default Title","offer_id":43509736210606,"sku":"ASTakedaNasKiritsukeMedium2024","price":680.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/TakedaNASKiritsukeMediumErable_1.jpg?v=1714596698"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-sujihiki-240mm-ziricote-2","title":"Hitohira Togashi Shirogami #1 Stainless Clad Gyuto 240mm Ziricote","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509751218350,"sku":"AAA-125W1M1-56-FA240","price":755.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTogashiShirogami_1MigakiGyuto240mmZiricote_1.jpg?v=1681926620"},{"product_id":"hitohira-ah-swedish-stainless-gyuto-270mm-ebene","title":"Hitohira AH Swedish Stainless Gyuto 270mm Ebony","description":"Ashi Hamono makes incredibly high-performance knives in Sakai, Japan. Their knives are renowned for their finesse and superb geometry. The blades have a slight convexity, making them very pleasant to cut. Quality control is very important to Ashi. They manufacture all their blades, handles and sayas in-house.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509752692910,"sku":"AAA-165SW-04-FA270","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0AE4B186-4B5B-49A7-8BFD-EE50ADEF3BD6.jpg?v=1667236135"},{"product_id":"komon-maruwa-kogyo-kiridashi-shichirin-yakitori-shichirin","title":"Komon Maruwa Kogyo Kiridashi Yakitori Shichirin","description":"\u003cp\u003e Retailer: Komon Artisan: Maruwa Kogyo Product Type: BBQ Dimension: \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"\u003e600x200x170mm\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eNEW: Now sold with its Shibu-Uchiwa and three skewers (420mm) *IMPORTANT: Each BBQ is sold with 1.5kg of \u003cspan data-sheets-value='{\"1\":2,\"2\":\"Kishu-Binchotan\"}' data-sheets-userformat='{\"2\":10555,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":15987699},\"6\":{\"1\":\u0026lt;{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}}\u0026lt;\/span\u0026gt;,{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}\u0026gt;},\"7\":{\"1\":\u0026lt;{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}}\u0026lt;\/span\u0026gt;,{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}\u0026gt;},\"8\":{\"1\":\u0026lt;{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}}\u0026lt;\/span\u0026gt;,{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}\u0026gt;},\"11\":4,\"14\":{\"1\":2,\"2\":0},\"16\":10}' data-sheets-formula='=IF(R\u0026lt;0\u0026gt;C\u0026lt;-11\u0026gt;=\"\",\"\",VLOOKUP(R\u0026lt;0\u0026gt;C1,IMPORTRANGE(\"1GGNodUmoX8zV8wdHX6ukDHpaIZgmzHzAPtR8TY5Khn8\/edit#gid=943352533\",\"まとめ!$A$1:$ZZZ$99999\"),24,false))'\u003eKishu-Binchotan Premium.\u003c\/span\u003e  \u003cmeta charset=\"utf-8\"\u003ethree skewers, a fan, and tongs. Kiridashi Shichirin is made by manually cutting clay into blocks at the end of a tunnel dug many years ago, so as not to crush the air pocket contained in the natural diatomaceous earth.\u003c\/p\u003e\n\n\u003cp\u003e It is usually kneaded to break up the clay mass, which can crush the air vessel. Kiridashi Shichirin is cut into blocks and made into Shichirin shapes as is, so the vacuoles do not collapse, and it is characterized by higher heat retention and lightness. In addition, the cutting work requires many years of skill and physical strength, and due to the aging of the craftsmen, there are currently only two companies in the world capable of making cut shichirin.\u003c\/p\u003e","brand":"Komon","offers":[{"title":"Default Title","offer_id":43509772812462,"sku":"Komon Maruwa Kogyo Kiridashi Shichirin Yakitori Shichirin","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F0002CA0-8875-4215-BE91-413AD9070C39.jpg?v=1666801939"},{"product_id":"komon-maruwa-kogyo-kiridashi-shichirin-chokaku","title":"Komon Maruwa Kogyo Kiridashi Shichirin Chokaku","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRetailer: Komon Artisan: Maruwa Kogyo Product Type: BBQ Dimension: \u003c\/span\u003e\u003cspan\u003e600x240x180mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNEW: Now sold with its Shibu-Uchiwa and three skewers (420mm)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e*IMPORTANT: Each BBQ is sold with 1.5kg of Premium Kishu-Binchotan. three skewers, a fan and tongs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiridashi Shichirin is made by manually cutting clay into blocks at the end of a tunnel dug over many years, so as not to crush the air pocket contained in the natural diatomaceous earth. It is usually kneaded to break up the clay mass, which can crush the air vessel. Kiridashi Shichirin is cut into blocks and formed into the shape of Shichirin as is, so the vacuoles do not collapse, and it is characterized by higher heat retention and lightness. In addition, the cutting work requires many years of skill and physical strength, and due to the aging of the craftsmen, there are currently only two companies in the world capable of making cut shichirin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe square Japanese charcoal grill format of the Chokaku makes it the natural choice for yakitori-style cooking, where the elongated cooking surface aligns skewers evenly over the radiant heat of Kishu-Binchotan. As both a shichirin grill built for controlled, low-oxygen combustion and a konro grill square enough to handle full yakitori service, it delivers the kind of precise, sustained heat that rewards both the home enthusiast and the seasoned professional.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Komon","offers":[{"title":"Default Title","offer_id":43509772976302,"sku":"Komon Maruwa Kogyo Kiridashi Shichirin Chokaku","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/03454B84-8EFD-4B02-B287-42F66EEE1EFB.jpg?v=1666801947"},{"product_id":"hitohira-ah-shirogami-2-santoku-180mm","title":"Hitohira AH Shirogami #2 Santoku 180mm","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509773271214,"sku":"AAA-165W2-05-CA165","price":275.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/28681132-E744-46C4-A283-F47012F6AEEB.jpg?v=1666801966"},{"product_id":"hitohira-ah-swedish-stainless-santoku-165mm-ebene","title":"Hitohira AH Swedish Stainless Santoku 165mm Ebony","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509773762734,"sku":"AAA-165SW-04-CA165","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/31487B79-AD5B-49F9-9003-0565BC6369F1.jpg?v=1666801979"},{"product_id":"hitohira-imojiya-th-stainless-couteau-a-pain-240mm-bois-de-ho","title":"Hitohira Imojiya TH Stainless Bread Knife 240mm Ho Wood","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509774057646,"sku":"AAA-266S-05-QA240","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2084FE5D-9ED9-46CC-913A-926E0E354AF6.jpg?v=1666801989"},{"product_id":"ajikataya-migaki-shirogami-2-sujihiki-270mm","title":"Ajikataya Migaki Shirogami #2 Sujihiki 270mm","description":"Mutsumi Hinoura is the son of the famous blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of the most revered blacksmiths in Japan and the 4th generation to practice his craft. Mutsumi San lives in Sanjo, in the Niigata region. This region is known for its handmade cutlery. For almost 2 decades, he studied with his father. In 2001, he graduated from Niigata College of Engineering.\u003cbr data-mce-fragment=\"1\"\u003eFrom there, he started his career and perfected his art to produce steel with traditional style and modern performance.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e","brand":"Ajikataya","offers":[{"title":"Default Title","offer_id":43509774188718,"sku":"BAA-103-GA270-A","price":415.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BAD084EC-110B-4321-B088-8C2219263CDA.jpg?v=1666801998"},{"product_id":"hitohira-togashi-aogami-1-migaki-santoku-180mm-taihei-makassar-ebene","title":"Hitohira Togashi Aogami #1 Migaki Santoku 180mm Taihei Makassar Ebony","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509774319790,"sku":"AAA-125B1M-63-CB180","price":690.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/55D66923-0E4A-453B-B6E2-4F4D2DC28335.jpg?v=1666802009"},{"product_id":"hitohira-bois-de-ho-moribashi-chopstick-180mm","title":"Hitohira Wood of Ho Moribashi Chopstick 180mm","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Product Type: Moribashi Baguette\n\u003cbr\u003e Size: (Total Length) 320mm\n\u003cbr\u003e Weight: 65g\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509775204526,"sku":"AAFGA-1018","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/077D1DEF-B508-4253-A590-F960E76E0687.jpg?v=1666802026"},{"product_id":"morihei-hisamoto-kurouchi-shirogami-1-petty-135mm-pakka-fine-finish","title":"Morihei Hisamoto Kurouchi Shirogami #1 Petty 135mm Pakka (Fine Finish)","description":"\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","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43509775302830,"sku":"AAA-020-BA150","price":420.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E5B8BE08-E1AB-46D5-850D-B7D05295CD45.jpg?v=1666802036"},{"product_id":"hitohira-td-sld-tsuchime-bunka-170mm-noyer","title":"Hitohira TD SLD Tsuchime Bunka 170mm Walnut","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 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 dir=\"ltr\"\u003e\u003cspan\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\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SLD tsuchime bunka knife earns its place in any serious kitchen through more than just its steel. The hand-hammered finish — characteristic of every tsuchime blade — reduces surface contact between the blade and food, letting thin slices fall away cleanly rather than sticking. Combined with SLD's semi-stainless cladding, this texture adds striking visual depth to the blade, making it as impressive on the counter as it is at the cutting board.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509775466670,"sku":"AAA-615SLTM-02-CB170","price":220.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/E1511BEF-99AD-4392-A1E1-F70E35572DAE.jpg?v=1666802046"},{"product_id":"hitohira-ah-shirogami-2-santoku-165mm-ebene","title":"Hitohira AH Shirogami #2 Santoku 165mm Ebony","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509775630510,"sku":"AAA-165W2-04-CA165","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DD779A06-EE2A-4114-9D2A-A8ABE6E54141.jpg?v=1666802056"},{"product_id":"hitohira-imojiya-st-tsuchime-damascus-paring-75mm-pakka","title":"Hitohira Imojiya ST Tsuchime Damascus Office 75mm Pakka","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509775827118,"sku":"DAA-181-AA","price":130.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8F848FAB-9AD0-4410-9324-E4B1D13E17FA.jpg?v=1666802064"},{"product_id":"hatsukokoro-yoake-aogami-1-kurouchi-gyuto-240mm-wenge","title":"Hatsukokoro Yoake Aogami #1 Kurouchi Gyuto 240mm Wenge","description":"","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43541420703918,"sku":"Yoake240","price":430.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/211F47A6-8A2E-4822-90AE-99854106532B.jpg?v=1667847233"},{"product_id":"shiro-kamo-aogami-super-kurouchi-gyuto-240mm-ebene","title":"Shiro Kamo Aogami Super Kurouchi Gyuto 240mm Ebony","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShiro Kamo\u003c\/span\u003e \u003cspan\u003eknives\u003c\/span\u003e \u003cspan\u003eare true works of art, forged in Japan.\u003c\/span\u003e \u003cspan\u003eThese magnificent knives are crafted by master blacksmith Kamo-san of Takefu Village. It is rare to find blacksmiths who excel in both grinding and forging, but Kamo-san is one of them. He works with a very small team of only two other craftsmen. While many workshops entrust their blades to various workers for the different stages of production, Kamo-san keeps these operations in-house and under his personal supervision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003cspan\u003eShiro Kamo,\u003c\/span\u003e \u003cspan\u003eborn in 1958, is the current president of the Takefu Knife Village Association. Kamo has been honored for his skill with the title Dento-Kogei-shi, meaning Master of Traditional Craftsmanship. This prestigious Japanese title is awarded to a select few artisans who have made significant contributions to their craft in a particular region. Kamo is a second-generation blacksmith with a deep passion for his craft and teaches Japanese blacksmithing in Europe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e The Shiro Kamo Aogami Super Kurouchi Gyuto 240 mm Ebony perfectly embodies this craftsmanship. Forged from Aogami Super steel and finished with a refined ebony wood handle, this gyuto combines cutting power, balance, and elegance. Designed for enthusiasts and demanding professionals, it offers exceptional durability and cutting precision that reflects the excellence of Japanese craftsmanship.\u003cbr\u003e\u003c\/p\u003e","brand":"Shiro Kamo","offers":[{"title":"Default Title","offer_id":43541423653038,"sku":"kamoGyuto240","price":260.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/33AB386C-8537-4779-920E-7C5C9E432C10.jpg?v=1667847264"},{"product_id":"nigara-hamono-sg2-anmon-damascus-gyuto-270mm-ebene","title":"Nigara Hamono SG2 Anmon Damascus Gyuto 270mm Ebony","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Japanese word Gyuto (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e牛刀\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e) literally translates to beef sword. The gyuto is the equivalent of the\u0026nbsp;\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWestern chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eIt is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakefu Special Steel Co Ltd does not manufacture SG2 anymore and the SG2 knives you will see on the market will be, most of the time, almost identical steels manufactured by other companies like Kobelco's R2 which has the same characteristics as Takefu Special Steel Co Ltd's SG2.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43541423849646,"sku":"AnmonGyuto270","price":700.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/474A645E-DEE3-4D36-B30B-B761D53E43D6.jpg?v=1667847275"},{"product_id":"nigara-hamono-aogami-super-kurouchi-tsuchime-sakimaru-270mm-tagayasan","title":"Nigara Hamono Aogami Super Kurouchi Tsuchime Sakimaru 270mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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;\"\u003eAogami literally translates as: \"blue steel\" and therefore \"Blue Super Steel\" for Aogami Super. Manufactured by Hitachi Metals Ltd, this carbon steel grade has one of the highest hardness levels and is one of the most renowned in Japan. In addition to containing more carbon, chromium and tungsten than Aogami #1, it also contains molybdenum. The high carbon content results in higher hardness, but in return, it reduces the corrosion resistance and makes the steel more brittle. Chromium and molybdenum counterbalance the effect of the high carbon content by improving corrosion resistance. While tungsten greatly increases the wear resistance of the steel to make it less brittle. This makes it, objectively, a superior carbon steel on a practical level than other steels in this category.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43541424177326,"sku":"ASSakimaru270","price":355.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/736C33CB-AAB2-4AFF-ACDF-7830784CB7E9.jpg?v=1667847285"},{"product_id":"hitohira-tanaka-yohei-aogami-1-kasumi-gyuto-210mm-ebony","title":"Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 210mm Ebony","description":"The Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 210mm Ebony is a professional-quality knife that won't disappoint. Handcrafted by blacksmith Yoshikazu Tanaka and shaped by master Yohei, this chef's knife is made from traditional Aogami #1 steel and offers a precise, refined cut.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43541742026926,"sku":"AAA-095B1S-04-FA210","price":630.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraTanakaYoheiAogami_1KasumiGyuto210mmEbene_1.jpg?v=1690402759"},{"product_id":"hitohira-togashi-shirogami-1-mizu-honyaki-kiritsuke-yanagiba-300mm-taihei-ebony","title":"Hitohira Togashi Shirogami #1 Mizu Honyaki Kiritsuke Yanagiba 300mm Taihei Ebony","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #1 by Hitachi steel co translates to white steel #1 and is an improved version of Shirogami #2 as it contains a higher carbon content.\u0026nbsp; It is named after the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which allows for a sharper edge than most other steels. However, it will generally be more brittle and can break more easily due to misuse. Mastering the forging of shirogami #1 to exploit its full potential is not simple and requires an expertise that few blacksmiths have. It is in the process of making a Mizu Honyaki type knife that you will find the shirogami #1 in its most difficult to forge version, but also the sharpest.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43561452798126,"sku":"AAA-136W1-49-IB300","price":1900.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DSC_0482_grandetaille.jpg?v=1668540533"},{"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":600.0,"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":"hitohira-togashi-blue-1-stainless-clad-migaki-bunka-180mm-ebene-de-makassar-tahei","title":"Hitohira Togashi Aogami #1 Migaki Bunka 180mm Tahei Ebony Makassar","description":"\u003cp\u003e\u003cspan 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;\"\u003eNé en 1948, Kenji Togashi commence sa carrière en 1966-67 et reçoit de nombreuses distinctions au fil des ans. En 1990, il reçoit le Dentō-Kugeishi, décerné par le ministère japonais de l'Économie et du Commerce. Distinction réservée aux artisans japonais maître dans leur domaine ayant cumulé au moins 12 ans d’expérience et prouvé leur maîtrise de leur art, autant au niveau théorique qu’au niveau pratique. En 2007, la ville de Sakai\/Osaka lui octroie la certification de \"Maître de l'artisanat traditionnel\" pour son excellente technique de trempe et sa maîtrise exceptionnelle de la fabrication de couteaux de cuisine faisant honneur aux traditions de forges ancestrales japonaises.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAujourd’hui, Kenji Togashi fabrique ses couteaux du début à la fin dans son atelier de Sakai\/Osaka. Il travaille avec ses trois fils et quelques apprentis pour nous offrir des lames de qualité supérieure qui répondent aux standards du maître Togashi lui-même. Quand on achète une lame signée Togashi, on s’assure d’un niveau de qualité de forge, d’émoulage et de finition rivalisant avec les meilleures maisons de forges de Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Aogami #1 by Hitchachi steel co translates to blue steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but in addition tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single bevel blades.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43563851481262,"sku":"AAA-125B1M-63-CB181","price":760.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTogashiBlue_1StainlessCladMigakiBunka180mmTaiheiMakassarEbony_1.jpg?v=1668612112"},{"product_id":"hitohira-nakagawa-izo-ginsan-gyuto-240mm-yakusugi-cedar-handle","title":"Hitohira Nakagawa Izo Ginsan Gyuto 240mm Yagusi Cedar","description":"The Hitohira Kikuchiyo Izo Ginsan Gyuto 240 mm in Yagusi Cedar is a top-quality chef's knife, the result of an incredible collaboration between the Hitohira company, blacksmith Kikuchiyo and sharpener Izo. Featuring a traditional cedar handle, with a sharp, precise blade that's impeccably polished. A top-quality product that meets the professional standards of the best kitchens.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43563878023342,"sku":"AAA-025S3-69-FA240","price":700.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraKikuchiyoIzoSilver_3Gyuto240mmYakusugiCedarHandle_1.jpg?v=1668613582"},{"product_id":"hitohira-tp-gyuto-180mm-manche-de-pakka-rouge","title":"Hitohira TP Gyuto 180mm 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","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43563890606254,"sku":"DAA-020-FA180","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraTPGyuto180mmWinePakkaHandle_1.jpg?v=1668614354"},{"product_id":"jiro-tsuchime-wa-sujihiki-210mm-manche-tagayasan-tahei-416","title":"Jiro Tsuchime Wa Sujihiki 210mm Tahei Tagayasan Handle (#416)","description":"Jiro-san is a blacksmith and knife maker from the Nagano area. He makes these knives from scratch, which means that every part of the knife has been handcrafted by Jiro-san from start to finish. For those who do not realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. Jiro has a maximum capacity of about 20 knives per month! That's why the number of knives on the market is limited.\u003cbr data-mce-fragment=\"1\"\u003eHe has been a blacksmith for 20 years, but nobody noticed how incredible his work was. When he was discovered by Hokuto Aizawa (president of Hitohira), it was surprising that no one has found him yet.\u003cbr data-mce-fragment=\"1\"\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size and date of manufacture.","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43563948572846,"sku":"CMA-000-416","price":730.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/JiroTsuchimeWaSujihiki210mmMancheTagayasanTahei_416__1.jpg?v=1668617115"},{"product_id":"hitohira-imojiya-kt-vg-10-econome-90mm-manche-micarta","title":"Hitohira Imojiya KT VG-10 Paring 90mm Micarta Handle","description":"This is the Imojiya KT from Hitohira, its 90mm blade makes it an ideal paring knife for working the aliments in the hand. Its VG-10 blade is stainless and therefore will not rust. The elegant Damascus and Micarta handle are attributes normally found on more expensive blades. Finally, this is an excellent knife for the price.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43624054358190,"sku":"AAA-255-03-AA","price":155.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/HitohiraImojiyaKTVG-10Paring90mmMicartaHandle_1.jpg?v=1669909607"},{"product_id":"kumokage-aogami-2-kurouchi-damascus-honesuki-150-mm-tagayasan","title":"Kumokage Aogami #2 Kurouchi Damascus Honesuki 150mm Tagayasan","description":"Forged by Toru Tamura and ground by Tateo Myojin (Father of Naohito Myojin), this double bevel honesuki is easy to use and simple to sharpen compared to the traditional single bevel honesuki. The Aogami 2 steel gives an excellent bite to the edge, which is perfect for deboning poultry, trimming small pieces of meat and even butchering small fish.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe traditional octagonal Wa handle made of Tagayasan wood is easy to maintain and durable.","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43624243921070,"sku":"Kumokage Aogami 2 Honesuki","price":230.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/KumokageAogami2KurouchiDamascusHonesuki150mmTagayasan_1.jpg?v=1669919533"},{"product_id":"nigara-no-hamono-santoku-damascus-l80mm-sg2-loupe-d-erable","title":"Nigara Hamono Santoku Damascus l80mm SG2 maple burl","description":"The Nigara Forge in Hirosaki (弘前市) has a reputation that lives up to what is expected of a forge that holds over 800 years of history. Today Go Yoshizawa continues to make the family business shine. As a creative craftsman, he builds on the solid foundation of forging that he has mastered over two decades to discover and explore new ways to proceed. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNigara no Hamono is known for its SG2 work and its unique Black Damascus. This santoku is the ideal knife for people who prefer a western style grip and a balanced weight distribution in the center of the knife.","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43624512618670,"sku":"Nigara Santoku Black Damascus full tang","price":680.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/NigaranoHamonoSantokuDamascusl80mmSG2Louped_erable_1.jpg?v=1669932300"},{"product_id":"nigara-no-hamono-bunka-damascus-180mm-sg2-loupe-derable","title":"Nigara Hamono Bunka bàBlack Damascus 180mm SG2 Maple Burl","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. However, this knife is perfect for use with the push-cut or pull-cut method. The fine tip of the Bunka will give you precision and agility as it will pass through the food more easily when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSuper Gold 2 or SG2 is a powder metallurgy steel designed by Takefu Special Steel Co Ltd in Takefu, Echizen\/ Fukui. It is a high-carbon stainless steel that is pulverized to a very fine grain size and then put back together. This process results in a homogeneous grain structure of the steel, making it easier to sharpen and very durable. Takefu Steel is the company that also created the popular VG-10 steel. The goal behind the design of SG2 was to offer a range above VG-10, which proves to be the case in all aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeing able to reach a hardness of 64 HRC and thus obtaining a breathtaking edge, the SG2 is very famous in the world of Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43626588471470,"sku":"bunka nigara damascus maple burl","price":680.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/NigaranoHamonoBunkaBlackDamascus180mmSG2MapleBurl_1.jpg?v=1670000026"},{"product_id":"nigara-no-hamono-gyuto-black-damascus-210mm-sg2-loupe-derable","title":"Nigara Hamono Gyuto Anmon Damascus 210mm SG2 Maple Burl","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGo Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe famous Anmon Damascus pattern emblematic of the Nigara Forge found on their high-end knives is inspired by the eddies caused by the beautiful Anmon Falls located near Hirosaki City (Aomori Prefecture).\u0026nbsp; \u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43626820206766,"sku":"Nigara_gyuto_damascus_210","price":725.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/NigaranoHamonoGyutoBlackDamascus210mmSG2MapleBurl_1.jpg?v=1670003754"},{"product_id":"troll-killer-aogami-2-damascus-gyuto-240mm-snake-wood","title":"Nigara Hamono Troll killer Aogami #2 Damascus Kiritsuke Gyuto 240mm snake wood","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt the age of 35, Go Yoshizawa is a creative craftsman who is making the family business shine. He is the head-chef of the Nigara's forge, one of the most renowned forges in Japan and worldwide, and famous for damascus work. Yoshizawa-san builds on the solid foundation of steelworking that he has developed over the years to discover and explore new processes. Nigara's forge and its craftsmen continue to amaze us with knives that are as beautiful as they are performing.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWhile the knife lines that are produced in larger quantities (the Anmon Damascus line, for example) allow the company to grow, Go Yoshizawa can concentrate on creating incredible damascus billets.\u0026nbsp;\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis knife from the Troll Killer series is the result of a 250 layer handmade damascus billet and depicts the famous landscape of Mount Fuji with the full moon above it.\u0026nbsp;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eEach knife in this series is completely unique, with a sanmai conception with a #2 Aogami core covered with soft damascus steel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43626897211566,"sku":null,"price":2850.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/TrollkillerAogami_2DamascusGyuto240mmsnakewood_1.jpg?v=1670005741"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/collections\/Rectangle_3_2.png?v=1746721639","url":"https:\/\/staysharpmtl.com\/en\/collections\/nouveautes.oembed?page=69","provider":"Stay Sharp","version":"1.0","type":"link"}