{"title":"Father's Day Selection","description":"","products":[{"product_id":"hitohira-hiragana-ws-sujihiki-210mm","title":"Hitohira Hiragana WS Sujihiki 210mm","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487793905838,"sku":"DAA-060-GA210","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8EFC295D-51D7-48AB-A1C0-C066F3925AC4.jpg?v=1666792826"},{"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":"morihei-hisamoto-vintage-custom-deba-ho","title":"Morihei Hisamoto Vintage Custom Deba Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487797936302,"sku":"'657","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8C3EF38D-680E-4C08-AED4-11535D7C4743.jpg?v=1666794429"},{"product_id":"hitohira-nakagawa-manzo-shirogami-3-gaucher-yanagiba-270mm-ho","title":"Hitohira Nakagawa Manzo Shirogami #3 Left-handed Yanagiba 270mm Ho","description":"\u003cp\u003e Kikuchiyo:\n\u003cbr\u003e In 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":43487798526126,"sku":"AAA-030W3-05-ZZIA270","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5E0F1DC2-545A-4B15-8ABA-F066EBA21A89.jpg?v=1666794660"},{"product_id":"hitohira-futana-sb-migaki-sujihiki-240mm-cerisier","title":"Hitohira Futana SB Migaki Sujihiki 240mm Cherry wood","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;\"\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":43487799214254,"sku":"AAA-137M-24-GA240","price":315.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AD4A36D5-B258-437E-A0A0-E30B2B27F201.jpg?v=1666794988"},{"product_id":"hitohira-tanaka-mosuke-aogami-1-yanagiba-270mm-ho","title":"Hitohira Tanaka Mosuke Aogami #1 Yanagiba 270mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Aogami #1 by Hitchachi steel co translates to blue steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but in addition tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single bevel blades.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800066222,"sku":"AAA-111B1O-05-IA270","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/A165EA79-AD7A-4414-865C-C24C054E6231.jpg?v=1666795220"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-kiritsuke-yanagiba-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Kiritsuke Yanagiba 300mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487800131758,"sku":"AAA-510-05-IB300","price":555.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F927E72C-ED79-4BCF-AD47-134E5A473E23.jpg?v=1666795243"},{"product_id":"kogetsu-carbon-honesuki-maru-150mm-pakka","title":"Kogetsu Carbon Honesuki Maru 150mm Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":43487800393902,"sku":"DAA-010-01-HB150","price":285.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B80AD02E-B9E4-4976-A320-41593C40C6C2.jpg?v=1666795303"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-deba-165mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Deba 165mm Ho","description":"\u003cp\u003e Kikuchiyo:\u003cbr\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\u003cbr\u003e  \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487801999534,"sku":"AAA-510-05-NA165","price":400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C228D6D8-9D39-4417-8CA1-BE1F5619FA50.jpg?v=1666796098"},{"product_id":"morihei-hisamoto-miroir-aogami-2-deba-210mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Deba 210mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802261678,"sku":"'976","price":740.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1EADB3C5-D979-4127-8F42-A6E2B163661E.jpg?v=1666796254"},{"product_id":"yoshikane-shirogami-2-deba-180mm-tagayasan","title":"Yoshikane Shirogami #2 Deba 180mm Tagayasan","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 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\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487802392750,"sku":"'987","price":360.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/248DE72C-E194-4BD6-8FCE-79FFB133EC27.jpg?v=1666796400"},{"product_id":"yoshikane-shirogami-2-deba-165mm-tagayasan","title":"Yoshikane Shirogami #2 Deba 165mm Tagayasan","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 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\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487802458286,"sku":"'988","price":320.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/BB7F2275-7088-4329-A974-B0252B1C9FC5.jpg?v=1666796411"},{"product_id":"nigara-hamono-anmon-ginsan-kiritsuke-yanagiba-300mm-miroir-tagayasan","title":"Nigara Hamono Anmon Ginsan Kiritsuke Yanagiba 300mm Mirror Tagayasan","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt 35 years old and a creative craftsman, Go Yoshizawa is making the family business shine. He is the head of the Nigara forge, one of the most renowned forges in Japan and worldwide, famous for its Damascus steelwork. Yoshizawa-san draws on the solid foundations of steelwork he has developed over the years to discover and explore new processes. The Nigara forge and its artisan blacksmiths continue to amaze us with knives that are as beautiful as they are powerful.\u003c\/span\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487802556590,"sku":"'990","price":835.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17F0B2E4-8877-454C-8AAE-C3B9C9D54CF3.jpg?v=1666796434"},{"product_id":"morihei-munetsugu-shirogami-2-yanagiba-240mm-honba-ho","title":"Morihei Munetsugu Shirogami #2 Yanagiba 240mm Honba Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487802720430,"sku":"AAA-070-IA240","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/74646417-43D4-47D9-BAAF-0E6A0475087D.jpg?v=1666796580"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-yanagiba-300mm-ho-thinner","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 300mm Ho (Thinner)","description":"\u003cp\u003eIn the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.  \u003cbr\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":43487803048110,"sku":"AAA-030B2-05-IA300","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8CA147AD-C033-4478-B56A-D2554864F9F5.jpg?v=1666796879"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-sakimaru-takobiki-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Takobiki 300mm Ho","description":"\u003cp\u003eThe Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized by its long, thin, and straight blade, the Takobiki is particularly favored for slicing sashimi, the delicate art of preparing raw fish in Japanese cuisine. Its length, which can range from 240mm to 330mm, allows for a single, swift, and precise cut without the need for a back-and-forth sawing motion, thereby preserving the texture and integrity of the fish. The Takobiki's blade is typically narrower compared to other sashimi knives like the Yanagiba, making it ideal for precise cuts and reducing the likelihood of the fish sticking to the blade. Historically rooted in the Kanto region of Japan, the Takobiki is not only a testament to the Japanese commitment to specialized culinary tools but also a reflection of the regional preferences in knife design, emphasizing finesse and precision in food preparation.\u003c\/p\u003e\n\u003cp\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487803539630,"sku":"AAA-510-05-JB300","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1A83E2C2-4F46-40CB-B24A-F90C19F7985E.jpg?v=1666797293"},{"product_id":"hitohira-togashi-shirogami-1-fuji-hakumon-mizu-honyaki-yanagiba-330mm-no-handle","title":"Hitohira Togashi Shirogami #1 Fuji Hakumon Mizu Honyaki Yanagiba 330mm No Handle","description":"\u003cp\u003e Sold with its saya.\u003cbr\u003e Kenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487804096686,"sku":"AAA-136W1FH-IA330","price":2400.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/00C6E132-AFC4-4D45-9D36-1B1FA14F6F71.jpg?v=1666797568"},{"product_id":"hitohira-futana-s3-nashiji-sujihiki-240mm-cerisier","title":"Hitohira Futana S3 Nashiji Sujihiki 240mm Cherry","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSujihiki translates as \"flesh slicer\", which describes its role well. Typically 240mm to 300mm long and 34mm to 40mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and will keep the fibers of the protein you are cutting as intact as possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNashiji is a Japanese word meaning \"pear skin pattern\". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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":43487805145262,"sku":"AAA-170N-24-GA240","price":250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5EB6D3EE-E833-4D08-B268-A46F4CD92A79.jpg?v=1666797996"},{"product_id":"hitohira-td-aogami-2-stainless-clad-nashiji-yo-sujihiki-240mm-noyer","title":"Hitohira TD Aogami #2 Stainless Clad Nashiji Yo Sujihiki 240mm Walnut","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 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":43487805243566,"sku":"AAA-617B2NY-02-GA240","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5DE9A6BB-C07C-4AF6-9189-73DC174CF2F8.jpg?v=1666798212"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-sujihiki-240mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Sujihiki 240mm Tagayasan","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;\"\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;\"\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":43487805374638,"sku":"Nigara_4","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/DBE642E1-F862-4AA8-9843-9F4E3344B7C3.jpg?v=1666798430"},{"product_id":"jiro-tsuchime-wa-sujihiki-240mm-taihei-tagayasan-handle-339","title":"Jiro Tsuchime Wa Sujihiki 240mm Taihei Tagayasan Handle (#339)","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\u003cbr\u003e Blacksmith Jiro  \u003cbr\u003eJiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.\u003cbr\u003e Each knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487805604014,"sku":"CMA-000-339","price":930.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/4AFB4C05-B669-4A87-81D0-CBEEEE0DCF81.jpg?v=1666798608"},{"product_id":"jiro-tsuchime-wa-sujihiki-270mm-taihei-tagayasan-handle-332","title":"Jiro Tsuchime Wa Sujihiki 270mm Taihei Tagayasan Handle (#332)","description":"\u003cp\u003e *AVAILABLE IN STORE ONLY\u003cbr\u003e Blacksmith Jiro\u003cbr\u003e Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, meaning that every part of the knife was handcrafted by Jiro-san from start to finish. For those who don't realize the magnitude of his work, the quantity of blades that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As for Jiro, he has a maximum capacity of about twenty knives per month! This is why the number of knives on the market is limited.\u003cbr\u003e He's been a blacksmith for 20 years, but no one has noticed how incredible his work is. When he was discovered by Hokuto Aizawa (Hitohira's president), it was surprising that no one had found him yet.  \u003cbr\u003eEach knife comes with handwritten paper noting the serial number, profile, steel type, handle type, size, and date of manufacture.\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":43487805636782,"sku":"CMA-000-332","price":1190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7481C6D3-692C-4273-92E3-A4062ED7A54D.jpg?v=1666798621"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-yanagiba-300mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Yanagiba 300mm Ho","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKikuchiyo, the celebrated blacksmith from Sakai, Osaka, rose to prominence in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in blacksmithing allowed him to amass extensive knowledge and skills before physical limitations set in. Notably, Kikuchiyo boldly experimented with unconventional steels like stainless, resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs. His expertise extended to Honyaki quenching, producing beautiful Hamon patterns and achieving the ideal hardness and consistance. Kikuchiyo's knives gained the respect of Sakai's sharpeners and finishers, and he remains dedicated to his dream of success, paying homage to his master's forge in every blade he forges.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487805669550,"sku":"AAA-510-05-IA300","price":520.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/ACD1AF44-BFAE-4C85-8F6E-4FA7FA4B30C1.jpg?v=1666798644"},{"product_id":"nigara-hamono-aogami-super-migaki-tsuchime-kiritsuke-sujihiki-255mm-tagayasan","title":"Nigara Hamono Aogami Super Migaki Tsuchime Kiritsuke Sujihiki 255mm Tagayasan","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;\"\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;\"\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":43487806062766,"sku":"Nigaraassujihiki_1","price":340.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B75A993E-E6AD-4FCC-99E7-19B403D5DD06.jpg?v=1666799167"},{"product_id":"hitohira-gorobei-aogami-2-yanagiba-300mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 300mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487806554286,"sku":"AAA-152B2-05-IA300","price":255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/36BA66F8-328B-4842-9048-6CCD5F42F526.jpg?v=1666799686"},{"product_id":"hitohira-gorobei-aogami-2-yanagiba-270mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 270mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":43487807176878,"sku":"AAA-152B2-05-IA270","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/922B56AA-D35E-4B15-9347-F366FC04F0B1.jpg?v=1666800898"},{"product_id":"hitohira-td-aogami-2-stainless-clad-kurouchi-honesuki-kaku-150mm-noyer","title":"Hitohira TD Aogami #2 Kurouchi Honesuki Kaku 150mm Walnut","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSimply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807504558,"sku":"AAA-615B2KT-02-HA150","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/F31A35F8-9FF1-4188-B84C-458FE26D6D1C.jpg?v=1666794997"},{"product_id":"hitohira-skr-stainless-sujihiki-270mm-ho","title":"Hitohira SKR Stainless Sujihiki 270mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807537326,"sku":"AAA-330-05-GA270","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/07130352-6389-4E99-8691-8BF5B05E83AC.jpg?v=1666795006"},{"product_id":"morihei-hisamoto-miroir-aogami-2-deba-150mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Deba 150mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487807668398,"sku":"'975","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/B0662D9A-65DA-4260-A0C2-B7D21B7431C2.jpg?v=1666796241"},{"product_id":"morihei-hisamoto-miroir-aogami-2-deba-225mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Deba 225mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487807701166,"sku":"'977","price":770.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/7CD76F00-B49C-4045-9FAC-176FEADFB361.jpg?v=1666796266"},{"product_id":"hitohira-togashi-shirogami-2-tachi-mioroshi-deba-210mm-ho","title":"Hitohira Togashi Shirogami #2 Tachi Mioroshi Deba 210mm 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;\"\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;\"\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":43487807799470,"sku":"AAA-080W2T-04-NA195","price":380.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/686C3737-973E-4CBF-A82E-C8310B758B9B.jpg?v=1666796856"},{"product_id":"hitohira-togashi-shirogami-1-stainless-clad-sujihiki-240mm-ziricote","title":"Hitohira Togashi Shirogami #1 Stainless Clad Sujihiki 240mm Ziricote","description":"\u003cp\u003e Kenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan skilled enough to forge quality honyaki blades. Since beginning his career in 1966, Master Togashi has received numerous accolades and is renowned for his mastery of these blacksmithing skills. Master Togashi crafts blades in his own workshop in Sakai, along with his three sons.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487807963310,"sku":"AAA-125W1M-56-GA240","price":595.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6C4A7CA3-E338-4CF1-BEEA-2676931B48B9.jpg?v=1666797304"},{"product_id":"nigara-hamono-troll-killer-aogami-2-damascus-yanagiba-300-karin","title":"Nigara Hamono Troll killer Aogami #2 Damascus Yanagiba 300 Karin","description":"","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487808422062,"sku":"'1091","price":3000.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/2BE911B7-6F9E-48A0-B925-56FE4E46552E.jpg?v=1666797402"},{"product_id":"hitohira-nakagawa-mosuke-enmon-shirogami-1-yanagiba-270mm-ziricote-mirror-polished-saya","title":"Hitohira Nakagawa Mosuke Enmon Shirogami #1 Yanagiba 270mm Ziricote (Mirror Polished\/ Saya)","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he strives to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487808651438,"sku":"AAA-055W1-56-IA270","price":930.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/59824284-80D0-4E5D-8CC1-1DA07DB868C5.jpg?v=1666799290"},{"product_id":"hitohira-gorobei-aogami-2-deba-135mm-ho","title":"Hitohira Gorobei Aogami #2 Deba 135mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487808684206,"sku":"AAA-152B2-05-NA135","price":210.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6A64D180-9BF2-4B70-BE3F-86C77776C6A1.jpg?v=1666799302"},{"product_id":"hitohira-gorobei-aogami-2-yanagiba-240mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 240mm Ho","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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":43487808749742,"sku":"AAA-152B2-05-IA240","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/AA2267B8-794A-4903-B5A6-5BF98D00F6D4.jpg?v=1666799676"},{"product_id":"nigara-hamono-anmon-kuzome-ginsan-sakimaru-300mm-snakewood","title":"Nigara Hamono Anmon kuzome Ginsan Sakimaru 300mm Snakewood","description":"\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAt 35 years old and a creative craftsman, Go Yoshizawa is making the family business shine. He is the head of the Nigara forge, one of the most renowned forges in Japan and worldwide, famous for its Damascus steelwork. Yoshizawa-san draws on the solid foundations of steelwork he has developed over the years to discover and explore new processes. The Nigara forge and its artisan blacksmiths continue to amaze us with knives that are as beautiful as they are powerful.\u003c\/span\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43487808782510,"sku":"Anmonkuzome_1","price":1100.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/0B7F0866-15DF-4FB5-910E-670BB96242BB.jpg?v=1666799902"},{"product_id":"hitohira-futana-sb-migaki-sujihiki-270mm-cerisier","title":"Hitohira Futana SB Migaki Sujihiki 270mm Cherry wood","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;\"\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":43487808815278,"sku":"AAA-137M-24-GA270","price":270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/1151B3A0-0151-4088-9A1E-DA9D2C9304D6.jpg?v=1666800009"},{"product_id":"hitohira-togashi-shirogami-2-yanagiba-300mm-bois-de-ho","title":"Hitohira Togashi Shirogami #2 Yanagiba 300mm Ho wood","description":"\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eYanagiba translates as \"willow blade\" since the shape of its narrow, long, curved blade on the back resembles a willow leaf. The specialty of the Yanagiba is the precise and clean slicing of fish for sashimi or nigiri, for example. It can also be used to fillet certain fish and slice meat. The very fine edge can be damaged easily, so you are advised to be careful with bones and bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, allowing the blade to easily detach from the fish flesh, while the bevel on the face of the knife (shinogi) allows the piece of fish to easily detach. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous distinctions over the years. In 1990, he received the Dentō-Kugeishi, awarded by the Japanese Ministry of Economy and Trade. This distinction 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 theoretically and practically. 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 kitchen knife making, honoring the traditions of ancestral Japanese blacksmithing.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi crafts his knives from start to finish in his workshop in Sakai, Osaka. He works with his three sons and a few apprentices to offer us superior blades that meet the standards of master Togashi himself. When you buy a Togashi blade, you are assured of a level of quality in forging, grinding, and finishing that rivals the best blacksmiths in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is so named because of the color of the packaging in which it was wrapped 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 the 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's forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809536174,"sku":"AAA-080W2T-04-IA300","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6709A9E2-9AC6-456C-81F4-3FF94663A216_1_201_a.jpg?v=1666793900"},{"product_id":"hitohira-tanaka-mosuke-shirogami-2-yanagiba-300mm-ho","title":"Hitohira Tanaka Mosuke Shirogami #2 Yanagiba 300mm Ho","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809568942,"sku":"AAA-075W2D-05-IA300","price":405.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/025D64DF-E815-499D-B668-DE99A3EEA1CD.jpg?v=1666794394"},{"product_id":"hitohira-nakagawa-manzo-aogami-2-kiritsuke-yanagiba-270mm-ho","title":"Hitohira Nakagawa Manzo Aogami #2 Kiritsuke Yanagiba 270mm Ho","description":"\u003cp\u003e Kikuchiyo:\u003cbr\u003e In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.\u003cbr\u003e  \u003cbr\u003eKikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, \"If you use Kikuchiyo's Ginsan once, you'll never replace it.\" Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.\u003cbr\u003e\u003cbr\u003e Kyuzo:  \u003cbr\u003eKyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, considered one of the best sharpeners in Sakai because he was more adept at sharpening wide double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.\u003c\/p\u003e\n\n\u003cp\u003e Sold with its Saya\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809700014,"sku":"AAA-510-05-IB270","price":500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/8BC5E433-03FB-4802-80B9-47DFF85569D9.jpg?v=1666795167"},{"product_id":"hitohira-td-sld-tsuchime-honesuki-kaku-150mm-noyer","title":"Hitohira TD SLD Tsuchime Honesuki Kaku 150mm Walnut","description":"\u003cp\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe city of Sanjo in Niigata Prefecture has been famous for its blacksmithing since the 1600s. In the early years, they mainly forged nails by hand.\u0026nbsp; Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. Thanks to this, the blacksmiths of the city began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan at that time, and it still does today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSLD steel is Hitachi steel co.'s version of SKD-11, which is a wear resistant and relatively easy to maintain steel. This makes it an ideal steel for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a long time and have the ability to be sharpened to a razor sharp edge. Basically, SLD is used in the factory to cut other steels and, over time, has made its way into high-end Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487809896622,"sku":"AAA-615SLTM-02-HA150","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/53A1024E-026C-4DE8-AC3C-C274863D7F25.jpg?v=1666796155"},{"product_id":"morihei-hisamoto-miroir-aogami-2-ai-deba-210mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Ai Deba 210mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487809929390,"sku":"'981","price":740.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/6C3BCDFD-0C4E-4999-8E8B-5701C0625323.jpg?v=1666796320"},{"product_id":"morihei-hisamoto-miroir-aogami-2-ai-deba-225mm-ho","title":"Morihei Hisamoto Aogami Mirror #2 Ai Deba 225mm Ho","description":"","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487809962158,"sku":"'982","price":770.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/07128BCA-5893-4129-8800-B32044265654.jpg?v=1666796333"},{"product_id":"hitohira-gorobei-aogami-2-yanagiba-210mm-ho","title":"Hitohira Gorobei Aogami #2 Yanagiba 210mm Ho","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810093230,"sku":"AAA-152B2-05-IA210","price":195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C83BB642-69C7-46C6-A530-69E934EF421C.jpg?v=1666797546"},{"product_id":"hitohira-nakagawa-rikichi-silver-3-mioroshi-deba-210mm-ho","title":"Hitohira Nakagawa Rikichi Silver #3 Mioroshi Deba 210mm Ho","description":"\u003cp\u003e Brand: Hitohira (Chinese)\n\u003cbr\u003e Blacksmith: Kikuchiyo 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Mioroshi Deba\n\u003cbr\u003e Size: 210mm\n\u003cbr\u003e Steel Type: Stainless Steel\n\u003cbr\u003e Steel: Ginsan (Silver #3), Covered with mild stainless steel\n\u003cbr\u003e Handle: Ho wood and octagonal buffalo horn ferrule\n\u003cbr\u003e Total length: 367 mm\n\u003cbr\u003e Edge length: 204 mm\n\u003cbr\u003e Length from handle to tip: 227 mm\n\u003cbr\u003e Blade height: 42 mm\n\u003cbr\u003e Thickness: 5.3 mm\n\u003cbr\u003e Handle length: 140 mm\n\u003cbr\u003e Weight: 235g\n\u003cbr\u003e Hand orientation: right-handed\n\u003cbr\u003e Grinder: Rikichi\n\u003cbr\u003e Come with a Saya\n\u003cbr\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":43487810158766,"sku":"AAA-055S3-05-NE210","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/FA00590C-A01A-4318-BE67-6A35ABCCCB33.jpg?v=1666798205"},{"product_id":"hitohira-nakagawa-rikichi-silver-3-mioroshi-deba-240mm-ho","title":"Hitohira Nakagawa Rikichi Silver #3 Mioroshi Deba 240mm Ho","description":"\u003cp\u003e Brand: Hitohira ひとひら (一片)\n\u003cbr\u003e Blacksmith: Kikuchiyo 菊千代\n\u003cbr\u003eProduction area: Sakai-Osaka\/Japan\n\u003cbr\u003e Profile: Mioroshi Deba\n\u003cbr\u003e Size: 240 mm\n\u003cbr\u003e Steel type: stainless steel\n\u003cbr\u003e Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad\n\u003cbr\u003e Handle: Ho wood and buffalo horn, octagonal ferrule\n\u003cbr\u003e Total length: 409 mm\n\u003cbr\u003e Edge length: 243 mm\n\u003cbr\u003e Length from handle to tip: 260 mm\n\u003cbr\u003e Blade height: 46 mm\n\u003cbr\u003e Thickness: 5 mm\n\u003cbr\u003e Handle length: 149 mm\n\u003cbr\u003e Weight: 300g\n\u003cbr\u003e Hand orientation: right-handed\n\u003cbr\u003e Grinder: Rikichi\n\u003cbr\u003e Sold with its Saya.\n\u003cbr\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":43487810257070,"sku":"AAA-055S3-05-NE240","price":575.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/677EC37A-AA4A-4506-8F75-3E0FE27515B3.jpg?v=1666798597"},{"product_id":"hitohira-hiragana-ws-sujihiki-180mm-pakka","title":"Hitohira Hiragana WS Sujihiki 180mm Pakka","description":"","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487810388142,"sku":"DAA-060-GA180","price":130.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/9512F060-DB1A-4D8F-AB5A-3B62ED17B31D.jpg?v=1666799502"},{"product_id":"morihei-hisamoto-hagane-honesuki-kaku-135mm-pakka","title":"Morihei Hisamoto Hagane Honesuki Kaku 135mm Pakka","description":"\u003cp data-mce-fragment=\"1\"\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e","brand":"Morihei","offers":[{"title":"Default Title","offer_id":43487811010734,"sku":"AMA-111-01-HA135","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/75E79D91-AAD2-400D-9985-C6F99634F07B.jpg?v=1666798352"},{"product_id":"yoshikane-hamono-skd-nashiji-honesuki-150mm-wenge","title":"Yoshikane Hamono SKD Nashiji Honesuki 150mm Tagayasan","description":"\u003cp\u003eHonesuki means \"bone lover\". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back side of the blade. This helps to work around the joints when boning. The upper part of the cutting edge and the thin tip are used to cut through ligaments and remove skin, while the stronger heel is used to get between bones. The Honesuki can be used for deboning all poultry and smaller pieces of red meat and for butchering small fish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Yoshikane forge was founded in 1919 in Sanjo\/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.\u0026nbsp; He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge.\u0026nbsp; Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eHere is a famous quote from Kazuomi Yamamoto-san: \"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSKD-12 steel is the Japanese equivalent of A2 steel and is a \"high speed tool steel\", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshikane","offers":[{"title":"Default Title","offer_id":43487811338414,"sku":"Yoshikanehonesuki","price":520.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/349E3394-3FCE-4F4B-8C54-5441381F8ADB_1_105_c.jpg?v=1666800225"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/selection-fete-des-peres.oembed?page=17","provider":"Stay Sharp","version":"1.0","type":"link"}