I use this to easily check for burrs on my knives as I'm sharpening. Just a simple wipe and you can feel them easily.||||||||||||||CW190423||0||||||||||New||||||||||||||0||~~|^^|120mmpettys||item.||solidtemplate||petty-knives||https://s.turbifycdn.com/aah/chefknivestogo/120-135mm-pettys-81.png||||||120-140mm Pettys||||resources > petty-knives > ||Knife Types > Petty Knives > ||||||||haaspe13||||||||0||1||0||0||||anaspe12 ankudape12 anbl2hape13 dalesptape daclv2tape12 da52tape12 havgtspe13 kohd2pe12eb ensrpe12 enjin ensrpe15 hakobl1pe12 harukaze harukaze4 hahisldpe13 shkayobl2tap shkayobl2 shirokamo shkabl2mipe1 shkawh2tape1 shkawh2pe13 shkar2pe12 shkasg2dape11 katk12pe kapspe12 kaaustpe12 kazdpe12 kavgnape12 kato kavgpe13 kavgsupe12 yohiwh2pe12 kakawh1pe14 kabl2pe14 kielcape12 kohetsusld1 kovgdape12 kovgtspe12 rikoaosu12pe kobl2pe80 koshtape12 kohape12 kohape121 koweaspe12 kohd2pe12 kohd2pe12eb kohd2pe12la1 kugevgxepe13 kusesg2pe12 macprpakn5 macknsu5inut mac51utkn macprutkn6 makotosakura masakage mamibl2pe12 makupe12 makope12 mayukobu131 maki12pe mayupe12 mavgmisa mabl2natape1 mabl2wafatap minabl2pe13 moritaka12 muastape13 naoyahagipe1 nisg2tspe12 okwh2tape12 okkobo12 fucunape13 shaspe13 majiro shmope14 tabl2tape12 tagrchswstpe taashape13 takayukitus3 tadahavgpe12 tamir2pe13 todppe12 todape13 todpvgpe131 tosape13 tojriogai tovghape13 tsnaaupe13 tsassape13 tsunehisa5 yaginahaenpe yavgdape13 yabl2dape13 yabl2kobo121 yabl2kobo12 yosg2dape12 yokaenpe12 yoko yobl2tape12 fuwh1pe12 yofuwh1tape1 yosagisa16 yubl2pe121 yubl2tape121 yubl2natape1 yubl2nape12 ||||Here is a wide selection of utility knives often called petty knives by our Japanese knife makers. Petty knives can be used as boning knives, paring knives and small slicers depending on the length of the blade. The ones in this section are between 120mm and 135mm which is about 4-5 inches in blade length.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|150mmpettys||item.||solidtemplate||petty-knives||https://s.turbifycdn.com/aah/chefknivestogo/150-165mm-pettys-103.png||||||150-165mm Pettys||||resources > petty-knives > ||Knife Types > Petty Knives > ||||||||||||||||0||1||0||0||||ankudape15 anaspe15 kaanaspe13 gibl2pe15 gihape15 haaspe13 hahg3mipe15 hav1pe15 haasmope15 hag3nape15 havg5lape121 havgtspe15 haasmipe15 haatpe15 habl2rape15 hakuwh2pe16 hish1pe15 kashvgpe15 kasppe15 kaaustpe15 kapspe15 katkpe15 kavgladape15 kazdpe151 kazdpe15 kavgbldape152 kawa15 kagipe15 kavgsupe15 kiswwadape15 kielca15peut kosg2pe15 kosg2dape15 kovgdape15 kobl2nape17 kovg5pe15 kohape151 kohape15 kovg5tspe15 koaosupe15 koweaspe15 kogspe150 konape15 kohd2pe18 kohd2pe15eb kohd2pe15la kuhape15 kusesg2pe15 kukoaspe15 kushr2pe15 kufusg2pe15 mavgpe15 makoto mavg7rype15 mamipe15 kiri makope15 mashpe15 makupe15 mayupe15 mahape15 mag3pe15 mihaaspe15 miskpe15 mihape15 miaupe15 moritaka3 mosu16pe muastape15 nisg2dape151 nisi3dape15 nisg2tsbukn okwh2hape15 okgipe15 okwh215pe sarab2pe15 satasawh2pe satadahautkn satagubl2pe1 shkor2pe15 suzddape16 tabl2pe151 takamura2 tagipe grandchef2 tagrchpe15 tahobl2pe15 takuvghape15 taashape13 taashape15 takayukitus2 petty150 toreki15 topakn12 tsashawepe15 tsunehisa12 tsnaaupe15 tsvghadape15 preorpe15 yabl2pe151 yabl2pe15 yowh2nape15 yokavgpe15 yosg2pe15 yohiwh2pe15 yokaenvgpe15 yobl2pe15 yobl2pe16 fu1pe15 yubl2kupe15 zaaspe15 ||||A petty knife is a Japanese paring knife. The ones you see below are about 150-165mm in length. This measurement is about 6 inches long and this is for the blade length only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|210mmpettys||item.||solidtemplate||petty-knives||https://s.turbifycdn.com/aah/chefknivestogo/180-210mm-pettys-69.png||||||170-210mm Pettys||||resources > petty-knives > ||Knife Types > Petty Knives > ||||||||||||||||0||1||0||0||||dalesppe21 gihape17 kohape181 kobl2nape17 kohape18 shmotokn17 tabata2 tabl2pe17 tagrchpe18 tagrchaepe21 todp18pe todp21pe yobl2pe21 ||||Petty knives are Japanese versions of western utility knives or smaller paring knives. They come in a variety of sizes and shapes but usually are short and slender in height and width and come in a wide variety of lengths. Here in this section are our current selection of petty knives that measure between 180-210mm in edge length.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|19c27steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/19c27-steel-71.png||||||19C27 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||miha19 ||||19C27 – Made up of Carbon: .95%, Chromium: 13.50%, Manganese: .70%, Phosphorus: .025%, Sulfur: .010%, Silicon: .40% This steel is very popular amongst Japanese knife makers. It is a very pure alloy and is usually referred to as Swedish steel in the Japanese knife market. It has good edge retention and wear and corrosion resistance are high as well. It is very similar in make up to the 13C26 steel with increased amounts of Carbon and Chromium.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sarurure120g||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/2-000-grit-rust-remover-block-76.png||||||2,000 Grit Rust Remover Block (Green)||2KRustRemover||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||16.000||16.000 ||||||||0.300 ||||1||1||1||0||||||||This is a nice little block that works extremely well at taking off rust from carbon steel knives. This particular one is about 2K grit. We recommend soaking the block for about 5 minutes before use and using light pressure with consistent back and forth strokes to clean up your knives. It's quick and easy to use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|20xloupe||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/20x-loupe-105.png||||||20X Illuminated Loupe||MG21007||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||8.950||8.950 ||||||
Average rating is 4.6
By: Matt
Rome,NYThis loupe is my favorite as well. Not only does it have a great clear picture under 20X magnification,the LED light really enhances the picture. It’s great for looking at your straight razor edges. This loupe is great!
0.3By: Donnie
Everyone needs one of these. You’ll know how your edge looks with this. 20X is great,can’t see a need for more.
0.3
By: Ozgur
Izmir,TurkeyThis is a nice loupe that does the job. I have a 10x loupe without light,and it does not work well on knives. Illumunation in a loupe is DEFINITELY a must to examine knives’ edges. I gave 4 stars,becuase it is my first illunated loupe,I don’t know any better for comparison. But,it does the job,and at that price,it is a very good buy.
0.3By: Tyler
Charlotte,NCGood product. Allows you to view the edge closer to see what kind of work you are doing.
0.3By: ER
Louisville,KYThis little guy has improved my sharpening skills incredibly.
Examine the edge,notice rough spots... and concentrate on those areas. Repeat as needed - as simple as that.
Bargain price for how much it’ll improve your ability to develop a better,sharper edge.
0.3Examine the edge,notice rough spots... and concentrate on those areas. Repeat as needed - as simple as that.
Bargain price for how much it’ll improve your ability to develop a better,sharper edge.
By: Ron Miller
Windsor,COthis is a great product. It has a lot of uses other than for sharpening. I also use it for things like seeing slivers to remove them,inspecting 0-rings for cracks,as well as looking at knife edges. This has been the best tool I have to provide feedback so that I can improve my sharpening ability.
0.3By: Allen B.
Florence,KYGreat loupe! Very bright light. You can really see your knife edge! Every knife sharpener should own one.
0.3By: Mr.Magnus
Sweden StockholmThis Loupe is my first one and i like it. only wish the on/off switch where on top and not under.
0.3By: hunter
SFlove being able to get a close up view of my edge - great buy!
0.3
By: IF
Bay AreaI like this loupe for judging knife edges better than my 20x Belomo (which has better optics but really lacks built in illumination making it very hard to use on edges). But I like it less than the 60x Mini microscope that Mark sold me. My main concern with the 20x loupe is a very bright LED that leaves me partially blinded after use.
0.3By: jason pintel
San Luis Obispo CalifBest loop for the money I have seen good optics great bright light
0.3By: Rod
Honolulu,HIVery clear loop. Definitely shows the edge/imperfections.
0.3By: Mike
Los Angeles,CAThe best you can expect for the price. Gets the job done and is affordable. Great value
0.3By: Colin
New Orleans,LAThis was recommended by Mark/forum and it works well and feels sturdy. However,20x is just enough magnification to let you see your edge,I would strongly recommend getting a higher magnification. You can see big picture problems and grind differences but definitely not subtleties.
0.3By: mjames howard
Des Moines,IANice to see the continuity of the burr up close when wet hands can sometimes deceive us. Helps me minimize the size of the burr created therein extending the life of the knife’s material. Helpful and interesting but obviously not necessary.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gyuto-reviews1||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/210mm-gyuto-comparisons-27.png||||||210mm Gyuto Reviews||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|21wahagy||item.||solidtemplate||gyutos210mm||https://s.turbifycdn.com/aah/chefknivestogo/210mm-wa-handled-gyutos-133.png||||||210mm Wa Handled Gyutos||||resources > gyutos > gyutos210mm > ||Knife Types > Gyutos > Gyutos 210mm > ||||||||||kika21gy||||||0||1||0||0||||anasgy21 anhagy21 kaankusugy21 dalespgy21 daclv2gy da52gy21 daclv2tagy21 tahobl2ko21 doibl2gy21cu enbl2gy21 enjin1 gibl2gy21fas gihagy211 gibl2gy21 buhaxhpgy21 buha21gy haas21gy haashagy21 hag3kagy21 hag3gy21 hamubl2dagy2 hav1gy21 havgtsgy21 hahisldgy21 hakuwh2gy21 hahavg5gy21 haasmigy21 hahagy21 harysg2gy21 hatsukoro haasdagy21 hakobl1gy21 habl2ragy21 hinokuni iswh2gy211 shkar2gy21 shkabl2migy2 shkawh2gy21 shkaaosugy21 shkayobl24 kabl2gy21 kapswagy21 kashvgsa17 kavgladagy21 kovgdagy21cu kazdgy211 kabl1gy212 katayama kawa21 kavgsuwa21 kanasugy21 kagigy21 kiswwadagy21 kosg2dagy21 kosg2gy21 kovg5stgy21 kosld21gy koshbl2gy21 koasgy21cu kobl2nagy21 kohawagy21 konagy21 kohd2gyeb21 kohd2gy21la kohd21wa kogsgy210 kofubl2gy21 kofubl2gy211 kusesg2wepe1 kurosaki4 kuragy21 kugehagy21 kukoasgy21 kurosaki210 kurosaki2 kurotori3 kyshbl2gy21 marygy21 masatsgy21 mavg7rygy21 makoto1 kiri2 masakage1 makogy21 mayugy21 maku21gy mashgy21 magidagy21 mag3nagy21 mabl2nagy21 mazddagy21 mawafabl2gy22 mazdmigy21 miaugy21 moritaka5 moritaka9 muasgy21 nivgtsdagy21 nisg2tsgy211 nisg2dagy211 nisg2dagy21 nisi3dagy20 niwh1gy21 shkasg2kagy2 okwh2dagy21 okwh2kugy21 okbl2gy21 okwh2gy21 sarabl2wagy2 sash2gy21 saasgy21 satahogu21 shkar2gy211 shkogy21 shkoasgy21 suaosugy21cu suzdhagy21 tabl2gyta21o tabl2tagy21 tagigy21 grandchef3 takuvghagy21 tasagy21 tavgnadagy21 gyuto210 tanagy21 takedagyuto tabl2nagy242 shtamagigy21 takugy24 tabl2migy21 tabl1kugy21 yotabl1gy24b ebwh2gy211 kospor tosagy21 tovghagy21 tsbl2dagy21 tsaudasu24 tsassagy21 tsunehisa11 tsz18engy21 tsnaau1 tsunehisa7 yavggy21ro yavgdacugy215 yagisahaen1 yamihasugy21 yaaskutsgy21 yakogy21 yaobgy21 yabl2dagy21 yabl2gy21 yawh1gy21 yowh2nagy21 yoensg2gy21 yomisg2gy21 yosg2gy21 yogy21 yofugy21 yobl2gy21 yohiwh2gy21 yosabl2gy21 yubl2fu21cu yubl2gy21 yubl2nafu21 si21gysa ||||Here is our complete selection of wa handled 210mm gyutos. This is the most popular knife type and size that we sell on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|21wehagy||item.||solidtemplate||gyutos210mm||https://s.turbifycdn.com/aah/chefknivestogo/210mm-western-handled-gyutos-94.png||||||210mm Western Handled Gyutos||||resources > gyutos > gyutos210mm > ||Knife Types > Gyutos > Gyutos 210mm > ||||||||||||||||0||1||0||0||||riariigy21 dofo80gy21 harukaze2 katkgy21 kapsgy21 kaaustgy21 kazdgy21 kavgsugy21 kielcagy21 kohagy21 koaswegy21 kovgdagy21 kovgtsgy21 minamoto1 mivgda21gy macsuchexgy2 macpr8hoedch macprmichkn8 macchse8chkn masamoto-chefs-knife-210mm fucunagy21 saradabl2gy21 tavghagy21 tachgy21 takamura tagrchgy21 taingy21 tagrchgy212 takayukitus1 tavghadagy21 tobavggy20 tojiro-dp-f-8081 toatstdagy241 tsskgy21 yavggy21 si21gysa si21gyunsa ||||Our 210mm gyuto selection is so large that we decided to split them into wa handled and western handled gyutos to make it a little easier to shop.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|3krurebl||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/3k-rust-remover-block-52.png||||||3,000 Grit Rust Remover Block (Brown)||3KRustRemover||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||16.000||16.000 ||||||
Average rating is 4
By: Joseph
RozarioGreat tool. Not indispensable. However,very useful for maintaining the life of your carbon blade.
0.3Average rating is 4.3
By: Tim Darlington
PhiladelphiaGreat little product for the price. Really lets you get right in there and inspect your knife edge and assess the situation. People at work call me a nut for using a microscope on my knife,but none of theirs can slice through paper like tofu.
0.3By: Norman To
Sydney,Australiathis microscope has a little learning curve for me to get used to.
0.3By: Rob Babcock
Sioux Falls,SDMan,if I could give this product 10 stars I would! No lie,I have 15 of them. Mine were purchased from Amazon years before Mark got them but I’m so glad he did! Now I have another source of them.
I literally don’t know how I’d sharpen without this scope. The true magnification is probably 30-ish; is seems like manufacturers of cheap scopes like t his just pull a number out of the air. But the optics are astonishingly clear,especially for the price. The real killer aspect of this is the LED light shining right where you need the it. Brilliant! You can easily see a burr and gauge the amount of polish you have. Do you use the "Sharpie trick"? This will allow you to see where you’re hitting with a level of precision that will increase your diagnostic power exponentially.
The downsides? It’s kinda cheap feeling. I’d gladly pay $50 for an identical version built like a SureFire or Streamlight.
As an FYI,I also keep one of these in my work knife case and at least one in every first aid kit. They’re amazing for digging out spinters or seeing debris in someones’ eye.
Seriously,if you don’t have one of these,YOU NEED ONE! This will revolutionize the way you think about your edges.
0.3I literally don’t know how I’d sharpen without this scope. The true magnification is probably 30-ish; is seems like manufacturers of cheap scopes like t his just pull a number out of the air. But the optics are astonishingly clear,especially for the price. The real killer aspect of this is the LED light shining right where you need the it. Brilliant! You can easily see a burr and gauge the amount of polish you have. Do you use the "Sharpie trick"? This will allow you to see where you’re hitting with a level of precision that will increase your diagnostic power exponentially.
The downsides? It’s kinda cheap feeling. I’d gladly pay $50 for an identical version built like a SureFire or Streamlight.
As an FYI,I also keep one of these in my work knife case and at least one in every first aid kit. They’re amazing for digging out spinters or seeing debris in someones’ eye.
Seriously,if you don’t have one of these,YOU NEED ONE! This will revolutionize the way you think about your edges.
By: IF
Bay AreaFor judging edges I like the 60x Mini Microscope (which Mark sold me and might be the same as the 45x) more than my 20x Belomo or my 20x illuminated loupe. Tiny,easy to use,lights not too bright,good field of view.
0.3Average rating is 4.9
By: Ken Schwartz
Mountain House,CAHere’s how MADROOKIE does it. Brilliant! Take notes :) The perfect solution to varying stone thicknesses,especially those ’Extra Thick’ stones. A ’must have’ for the serious EP user.
Ken
0.3Ken
By: Jason Jennings
Austin,TXPretty good solution for the stone width issue w/ EP. Will say might be more useful on EP pro than Apex,as the most acute sharpening angle you can achieve with thick stones like Shapton when using the stop collar is 13.6ş
0.3By: Raymond
Walnut Creek,CA I have been using the EdgePro system for three years. This collar substantially improves results as even a new set of stones will have slight thickness variances. Reduces time needed at each grit level. Highly recommend.
0.3By: Bob Cummings
Morehead City,NCTake the stone off of your edge pro and rest the bar on the guide. Now mount a stone and rest it on the guide again. See the angle change? The same thing happens to a lesser degree when you use stones that have different thicknesses. And,naturally,they all *are* different. The drill stop collar lets you compensate for the different thickness of the stones in the blink of an eye. There are several videos on YouTube showing how to set it up. I think this item is a must buy for anyone with an Edge Pro,especially when you are using the finer stones. It takes you from being close to right to perfect every time.
0.3By: Paul
0.3By: Paul
Boston Ma.The dril stop collar is a must have if you have uneven stones.
0.3By: Mrmnms
Setauket,NYGreat time saver for adjusting different stone thicknesses. Mine was very snug. Maybe because my edge pro is older.
0.3By: wessel
amsterdam,NLMust have,should be standard for every EP.
This is the only way to get perfect edges time after time.
Even when your stones are all about as thick,over time some stones will wear faster than others.
With this thingy you will have no problem with that.
0.3This is the only way to get perfect edges time after time.
Even when your stones are all about as thick,over time some stones will wear faster than others.
With this thingy you will have no problem with that.
By: DLibby
Greenville,SCHard to review something as simple as a ’drill-stop collar’. It came as described. What mattered more to me about this order is that shipping was fast and reasonably priced. Will order again and would have no hesitation on ordering something more substantial.
0.3By: Rod
Honolulu,HIStop collar is another no brainer purchase for EPA to ensure consistent stone angle.
0.3By: steve
conroe txWorks great. having this stop collar eliminates having to use sharpee to get the edge correct when changes stones. A must have for the edge pro
0.3By: Richard
Tulsa,okWorks well
0.3By: Brandon
Oregon OhioThe kangaroo strop works good with the edge pro
0.3By: Max
Rochester NyMUST HAVE IT! This thing is a no brainer,great idea by these guys here. Makes the edge pro much less time consuming and accurate when changing stones.
0.3Average rating is 5
By: EJ
Seattle,WAWow! This strop set quickly took my edges to a new level. Super easy to use and the base doesn’t move around like the other one I tried and returned. Great product!
0.3By: Troy
Austin,TXThis is simply an awesome set! Talk about finishing a knife edge off right! Mark told me I would be amazed,and he ain’t kidden!!!
I really cannot say enough good stuff about this kit. If you want to finish your knifes in style,you cannot go wrong with this kit.
0.3I really cannot say enough good stuff about this kit. If you want to finish your knifes in style,you cannot go wrong with this kit.
By: Troy Fuller
Austin,TXMark told me that stropping would take my edges to a new level and WOW he was right! This kit is awesome and makes the process simple. Hightly recommneded!!
0.3By: Mr.Magnus
Sweden StockholmThis strop kit made me very happy. works great with both knives and razors. just took one of my shavers to a painless death level :)
0.3By: Patrick
GreenwichA few swipes and you’re back in action.
0.3By: Manuel Acon
San Jose,Costa RicaGreat kit! It took my knives to a higher level. I used to sharpen with a 1000-5000 grid wet stone but this kit complements perfectly and completes the job.
0.3By: Jeff Jones
Merrimack,NHThis,along with every other product I’ve bought from Mark,is excellent. I bought this because it has everything I need for proper stropping. I don’t have to buy pieces individually. That’s why I keep coming back to Chefknivestogo,and I recommend it to all my friend for the same reasons.
0.3By: Victor Jelbring
Mackay Australia.This set as many people before me has qouted,does really take your sharpening experience to the very next level,that is ofc if you are a person who demands the very best possible sharpness and cutting performance.
This kit will take you a very long way,the base is solid and hold everything steady,the wood stropp is so nice and smoth and with the dimond spray that comes with it,just a few first stroke and you can tell straight away that your edge is now already something you have not touch or tase before.
To finish of with the kits horse but strop,is just such a great product to work with,just with a few last smooth stroke your knife will end up in a condition that only deserve big stand up and take a bow.
one thing I can advise to anyone who is thinking to buy this set is a few following details that is good to know.
Yes for "GOD" sake buy this kit if you wanna take it to a new level and yes the price is so much value,after using it I could easy pay twice if I had to.
when you use your Horse Strop,please what ever you do,do not just force your blade down on to it.
Place it down nice a controled,otherwise like we all do in the start,even myself cut small marks on the leather,just cause the blade is so dam sharp,you really have to place it down nice and slow and then manke a light but yet firm stroke.
Last thing what I love about this kit is that when you are using the strops and start stroping,the aroma / smell from the wood and leather is just unbelivible,that smell really is something beautifull to have around you when you sharpen your knifes. Great Product and Great Value for your money. and Tanks to Mark and his wife for exelent service ! Big TIme.
0.3This kit will take you a very long way,the base is solid and hold everything steady,the wood stropp is so nice and smoth and with the dimond spray that comes with it,just a few first stroke and you can tell straight away that your edge is now already something you have not touch or tase before.
To finish of with the kits horse but strop,is just such a great product to work with,just with a few last smooth stroke your knife will end up in a condition that only deserve big stand up and take a bow.
one thing I can advise to anyone who is thinking to buy this set is a few following details that is good to know.
Yes for "GOD" sake buy this kit if you wanna take it to a new level and yes the price is so much value,after using it I could easy pay twice if I had to.
when you use your Horse Strop,please what ever you do,do not just force your blade down on to it.
Place it down nice a controled,otherwise like we all do in the start,even myself cut small marks on the leather,just cause the blade is so dam sharp,you really have to place it down nice and slow and then manke a light but yet firm stroke.
Last thing what I love about this kit is that when you are using the strops and start stroping,the aroma / smell from the wood and leather is just unbelivible,that smell really is something beautifull to have around you when you sharpen your knifes. Great Product and Great Value for your money. and Tanks to Mark and his wife for exelent service ! Big TIme.
**Please note that the video below shows a horse strop; the kit now contains a bovine strop instead. As of November 5th we have added the .5 micron diamond paste along with the 1 micron diamond paste from a jar to a syringe for easier access. It's water based so you can cut the product with a drop or two of water to loosen it up.
The solid rubber bumpers hold the Sink Bridge in place, and the unit can adjust from 6 3/4 to 17 3/4" long. It can also be used on a counter as a stone holder if you need to use it without suspending it over a sink.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|search-results||search.||solidtemplate||||||||||Advanced Search||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anryuknives||item.||solidtemplate||kaan||https://s.turbifycdn.com/aah/chefknivestogo/all-anryu-knives-50.png||||||All Anryu Knives||||specials > forknco > kaan > ||Resources > For Knife Collectors > Anryu Hamono > ||||||||mamipe75||||||||0||1||0||0||||mamipe75 mamipe15 mamibu17 mamibl2sa17 masakage1 anbl2hasu27 anaspe15 anasna16 anasbu17 anassa17 anasgy21 anhabl2pe75 anbl2hape13 kaanaspe13 anbl2haho15 kaanasna16 anryu anbl2bu17 anbl2hagy18 anhagy21 kaanasgy24 ankudabu16 ankudasa16 kaankusuna kaankusugy21 kaankusugy24 makupe75 makupe12 makukobu13 makupe15 makuho15 makuna16 makusa16 makugy18 maku21gy makugy24 makusu27 ||||Anryu hamono is now owned and operated by his long-time apprentice, Ikeda san who continues the lines that were developed and manufactured for the past 50 years.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allhakn||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/all-hatsukokoro-knives-13.png||||||All Hatsukokoro Knives||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||hahisldgy21 hakubl2de18 hakubl2de16 hakubl2bu16 hasi3dasa18 hasi3dabu18 hahavgtsna16 havgtspe15 havgtssa181 havgtsgy21 haasmipe15 haasmibu18 haasmisa180 haasmigy21 haasgy24 haassu27 haasdagy21 haasdagy24 hatsukokoro6 hakobl1pe12 hakobl1sa hakobl1gy21 hakobl1gy24 hakubl2pe15 hatsukoro1 hatsukoro habl2rape15 habl2rasa18 habl2ragy21 havg5lape121 hahagibu18 hahagiststsa hahavg5gy21 hahagiki21 havgsu2 hakuwh2pe16 hakuwh2gy18 hakuwh2gy21 hahagy21 haatpe15 haatsa18 haatki21 hahabu18 hasewh2cl ||||All Hatsukokoro Knives. Hatsukokoro offers a number of high-performance Japanese blades with style and precision crafted into every detail.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katoknives1||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kato-knives-48.png||||||All Kato Knives||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||yomipe15 yomisg2bu17 minamo yoshimi yomisg2gy21 yomisg2su27 yohiwh2pe12 yohiwh2pe15 yohiwh2ho15 yohiwh2na16 yohiwh2bu17 yohiwh2sa17 yohiwh2gy21 yohiwh2gy24 yohiwh2su27 kagipe15 kagina16 kagibu16 kagisa16 kagigy21 kagigy24 kagisu27 kawa15 kaasbu161 kasa16 kawa16 kaasgy18 kawa21 kaasgy270 kasu271 mayupe75 mayupe12 mayukobu13 mayupe15 mayuho15 mayuna16 mayubu17 yukisantoku mayugy18 mayugy21 mayugy24 mayugy27 mayusu27 mako75pe makope12 makope15 makoho15 makosa17 makona16 makobu makoasgy18 makogy21 makogy24 makogy27 makosu27 masakage maki12pe kiri makiho15 kiri1 masakagekiri makibu makivggy18 kiri2 masakagekiri1 maki27gy masakagekiri2 kavgsupe12 kavgsupe15 kavgsuwena16 kavgsubu17 kavgsugy18 kavgsusa18 kavgsugy21 kato yokavgpe15 kavgsuwa16 katonakiri katoknives kavgsuwa21 kavgdagy24 kavgnape12 kavgnakobu13 kavgnana17 kanasusa16 kanasubu15 kanasugy21 kanasugy24 kanasusu27 yosg2na yosg2dape12 yosg2pe15 yosg2bu16 yosg2sa16 yosg2gy21 yosg2gy24 yosg2su27 yokaenpe12 yokaenvgpe15 yoenvgna16 yoenvgdasa17 yoenvgdasa16 yoenvgdagy18 yoensg2gy21 yoshimienju1 ||||Yoshimi Kato is a master blacksmith who runs Kanehiro Hamono in Echizen Japan. Here are all the many knives we offer from him on one page. He also makes knives under the Masakage brand.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allkikn||item.||solidtemplate||kitaokaknives||https://s.turbifycdn.com/aah/chefknivestogo/all-kitaoka-knives-63.png||||||All Kitaoka Knives||||specials > forknco > kitaokaknives > ||Resources > For Knife Collectors > Kitaoka Knives > ||||||||||||||||0||1||0||0||||kitaoka6 ki16debl2 ki18debl2 ki21yabl2 ki24yabl2 ki27yabl2 ki30yabl2 ki18usbl2 ki18fubl2 ki210kibl2 ki24kibl2 ki27kibl2ro kitaoka2 kitaoka1 kitaoka kitaokausuba kitaoka3 kitaoka4 kitaoka5 kidade16wh1 kidaus16 kidawh1us18 kidafu18wh1 kidade18wh1 kidaki21wh1 kidaki24wh1 kidawh1ki27 kidaya24wh1 kidaya27wh1 kiwh1daya30 ||||Here is a section page with all Kitaoka Knives that we currently offer. Hideo Kitaoka makes Traditional Japanese knives and has been working at his craft for 30 years. He works at Takefu Village knife co-operative along with many other smiths and does excellent work.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konosuke1||item.||solidtemplate||konosuke-knives||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-210mm-white-2-gyuto-120.png||||||All Konosuke Knives||||specials > forknco > konosuke-knives > ||Resources > For Knife Collectors > Konosuke Knives > ||||||||||||||||0||1||0||0||||kobybl1gy22 konosukeks01 kohd2pe12la1 kohd2pe18 kohd2pe15eb kohd2pe15la kohd2pe12 kohd2na16 kohd2pe12eb kohd2na16eb kohd2na16la kohd21wa kohd2gy21la kohdwa24 kohd2gy24khl kohd2cugy24 kohd2ki24eb kohd2gy271 kohd2gy27 kohd2su27la koswstgy24 koswstgy21 kogspe150 kogsgy210 kogsgy24 kofubl2gy21 konape15 konagy21 konagy24 kolapin koleshfor24 ||||This is our complete selection of Konosuke knives in one section.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allkukn||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/all-kurosaki-knives-63.png||||||All Kurosaki Knives||||specials > forknco > kurosakiknives > ||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||||0||1||0||0||||kushr2pe15 kuasbu17 kuasna16 kufusg2pe15 kufusg2na16 kusesg2gy24c kusesg2pe15 kusesa16 kusg2sesa16 kuser2bu16 kurosaki4 kusesg2gy24 kusesg2gy27 kusesg2su241 kusesg2su271 kusesg2wepe1 kur2na16 kur2wabu16 kur2sa16 kushr2gy18 kurosaki210 kurosaki240 kurosaki3 kur2su27 kurosaki1 kurosaki2 kuvgfugy24 kufuvggy18 mashpe15 mashbu mashsa17 mashna16 mashgy18 mashgy21 mashgy24 mash270su kurabu kurasa kurana kuragy21 kuragy24 kurasu27 kuhape15 kuhasa16 kugehana16 kugehagy21 yukusg2japok ||||Please use this section to see exactly what is in stock from our friend Yu Kurosaki who lives and works in Echizen Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allmacknives||item.||solidtemplate||macknives||https://s.turbifycdn.com/aah/chefknivestogo/all-mac-knives-65.png||||||All MAC Knives||||kitchen-knives > macknives > ||Knife Brands > MAC Knives > ||||||||||||||||0||1||0||0||||macbibepakn macchsefi mac51utkn navekn6 macchse8gy macchse8chkn macchse10dic macchse8chkn1 macchse10chk macsuchexgy2 macsu4insapa macknsu5inut mac51utkn macsu65insak macsubrkn macprpakn31 macprpakn5 macprbokn6 macprutkn6 macprmisa61 macprfikn7 macpr8hoedch macprmichkn8 macprmichkn9 mac-black-ceramic-honing-rod ||||Discover the precision of Japanese craftsmanship with MAC knives. Expertly produced by skilled artisans in Japan, each knife boasts a razor-sharp edge, comfortable handle, and excellent balance. With over 25 million knives sold since 1964, MAC knives are a favorite among both professional chefs and cooking enthusiasts worldwide.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allmakn||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/all-matsubara-knives-69.png||||||All Matsubara Knives||||specials > forknco > makn > ||Resources > For Knife Collectors > Matsubara Knives > ||||||||mag3ki21||||||||0||1||0||0||||mabl2wafatap mabl2wafabu1 mawafabl2na1 mabl2wafasa1 matsubara2 mabl2nabu17 mawafabl2gy22 mawafabl2gy2 mabl2natape1 mabl2naho15 mabl2nana16 mabl2nabu16s mabl2nabu171 mag3nasa18 mabl2wafatan mawh1bu15 mabl2nafu18 mabl2nagy21 mabl2naki21 mabl2nagy24 mabl2naksgy2 mabl2naksgy21 mabl2nakicl1 mabl2naki24 mabl2naki241 mabl2nasu27 mawh1bu17 mag3nabu18 mag3pe15 mag3nabu181 mag3na16 mag3ki21 mag3nagy21 mag3gy24 mag3su24 mag3nacl21 mag3nakicl19 mag3natana18 mag3tana21 mazddabu18 mazdmibu18 mazddagy21 mazdmigy21 magidaho17 magidagy21 ||||Here you can find all the Matsubara knives we currently offer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglkachst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/all-sharpening-stones-47.png||||||All Sharpening Stones by Grit||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||lowgrst10 megrst70 higrst3 ||||This is the full list of sharpening stones on the site currently organized by grit.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allshtakn||item.||solidtemplate||tanaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/all-shigeki-tanaka-knives-64.png||||||All Shigeki Tanaka Knives||||specials > forknco > tanaka-knives > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > ||||||||||||||||0||1||0||0||||majiro shtamagisa161 shtamagina16 tasebl2dabu1 tabl2sesa16 tasebl2dagy2 tabl2nabu17c shtabl2na16 tabl2nagy242 shtabl2dara shtabl2sa16 tabl2migy21 takugy24 shtabl2de18 ||||Shigeki Tanaka is a blacksmith from Miki, Japan, and we've been working with him for nearly a decade and his father before that. Here are all the knives we have available from him.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allshkakn||item.||solidtemplate||shirokamor2||https://s.turbifycdn.com/aah/chefknivestogo/all-shiro-kamo-knives-65.png||||||All Shiro Kamo Knives||||specials > forknco > shirokamor2 > ||Resources > For Knife Collectors > Kamo, (Shiro) > ||||||||||||||||0||1||0||0||||shirokamo shkaasna16 shkawh2sa161 shkaaosubu16 shkaaosugy21 shkaaosugy24 shkawh2tape1 shkawh2pe13 shkawh2sa shkawh2sa16 shkawh2bu16 shirokamo1 shkawh2gy21 shkawh2gy24 shkawh2su24 shkawh2su27 shkawh2su30 shkar2pe12 shkasg2dape11 shkashdasa16 shkar2na16 shkar2bu17 shkar2dabu shkar2gy21 shkar2dagy241 shkasg2dape1 shkayobl2tap shkayobl2 shkayobl21 shkayobl22 shkayobl23 shkayobl2gy1 shkayobl24 shkayobl25 shkayobl26 shkabl2mipe1 shkabl2mi1 shkabl2mina1 shkabl2misa1 shkabl2migy1 shkabl2migy2 shkabl2migy21 ||||Shiro Kamo is a master blacksmith working in Echizen at the Takefu Village cooperative factory. Here are all the knives we currently offer from him on 1 page.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ancuandgu||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/angle-cubes-and-guides-91.png||||||Angle Cubes and Guides||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||angust anguforshst toangu ||||Here is our current selection of angle cubes and angle guides. These are useful in allowing you to put a proper angle on your knives when you sharpen. The guides will give you a fixed angle and the cube can give you any angle you want and is used primarily with sharpening jigs like the edge pro.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|angust||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/angle-guide-stars-31.png||||||Angle Guide Stars||AngleStars||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||8.950||8.950 ||||||||||||1||1||1||0||||||||Angle Guide Stars are easy to use and have different angles between 13 degrees and 25 degrees, Simply put the star on the stone and place your knife on the star to get the correct angle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anryuasknives||item.||solidtemplate||aosust||https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-knives-57.png||||||Anryu AS||||shopbysteel > aosust > ||Shop by Steel > Aogami Super Steel > ||||||||||||||||0||1||0||0||||anaspe12 anaspe15 anasna16 anasbu17 anassa17 anasgy21 anasgy24 ||||One of our top makers on the site, Anryu-San is a founding member of Takefu Knife Village in Japan and has had a prolific career forging blades for over 50 years. This line is new and made with Aogami Super Steel and has an attractive hammered, kurouchi finish with hand engraving.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anasbu17||item-1||solidtemplate||anryuasknives||https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-bunka-170mm-205.png||||||Anryu AS Bunka 170mm||AAS-B170||shopbysteel > aosust > anryuasknives > ||Shop by Steel > Aogami Super Steel > Anryu AS > ||180.000||180.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The new range of Aogami Super knives is another testament to his skills as a knife maker. Aogami Super is one of the most popular high carbon steel alloys used in the making of Japanese knives. It possesses very high edge retention and fine edge capabilities. While wear resistance is average, it is quite easy to sharpen. It is a very reactive steel, so wiping down and drying should be done after every use. The inner core of AS is clad in the san-mai style, with a softer stainless steel. This greatly increases corrosion protection, which makes the knife so much easier to maintain.
The cladding is left with the forger’s carbon scale (kurouchi) and is then given a great looking hammered (tsuchime) finish. These two processes can reduce food stickage with certain products. As with all of Anryu-san’s knives, this has a well-executed grind and a nice standard of fit and finish.
Bunkas feature a relatively tall blade and a gently curved belly, which makes for good hand-to-board clearance and application in all cutting styles. The pointed tanto style tip is great for detail work and getting into tight places.
These fine knives are made from the super steel known as AS, or Aogami Super. AS is a great steel for making knives as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding, and it is also easy to sharpen. AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat “softer” or more ductile, which further protects the inner cutting core.
The Anryu AS Gyuto 210mm is an average-length knife capable of taking on almost any ingredient. It is a compact blade that will find favor with most home users and professionals working in tighter environments. It features a nice length flat heel which transitions to a gentle curved belly. It should please users of all styles of cutting techniques.
The Anryu AS Gyuto 240mm is a versatile, full-size chef’s knife ideal for tackling everything from large cuts of meat to delicate herbs. The added blade length offers increased efficiency for slicing and chopping, making it a favorite among professionals and serious home cooks alike. A flat section near the heel transitions smoothly into a gentle belly curve, supporting a wide range of cutting techniques from push and pull cuts to rocking motions.
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding, and it is easy to sharpen, too. It contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The Anryu AS nakiri is a pretty standard size for this style of blade. It has a comfortable height of 51mm coupled with a blade length of just under 165mm. The edge has a gentle belly that will be especially appreciated by rocking style users.
The rustic kurouchi finish is a perfect look for this knife, which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.
This knife is part of a new line crafted by Ikeda san under the Anryu name, and it showcases the exceptional qualities of Aogami Super (AS) steel. AS is the highest-performing of the Hitachi Blue Paper steels, offering incredible edge retention and excellent sharpening ease. It features elevated levels of carbon and chromium, which not only boost hardness but also add a bit of corrosion resistance—something not often found in traditional carbon steels.
The AS core is clad in a soft stainless steel using the san-mai method, providing added protection and making maintenance more manageable. A rustic kurouchi finish adds to the character of the blade while also helping to resist oxidation. The knife is paired with a refined octagonal walnut handle and black pakka wood ferrule, offering a comfortable grip with a touch of elegance.
This 120mm petty is the perfect utility knife for detailed tasks—ideal for trimming, peeling, and slicing small ingredients with surgical precision.
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is easy to sharpen too. It contains the highest amount of carbon and chromium of the three alloys which not only increases its hardness but also gives it a slight advantage of the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The rustic kurouchi finish is a perfect look for this knife which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.
The blade features Aogami Super steel known for its wear resistance, excellent edge retention, and easy sharpening. The AS core is clad in a softer stainless steel for added strength and protection against corrosion. The blade has a thin heel and a standard santoku design with a sheep's foot tip and curved belly. The handle is made of octagonal rosewood and black pakka wood, complementing the knife's overall design. As with all Ikeda-san's knives, it has a well-executed grind and is of high standard in fit and finish. However, the reactive AS core edge requires proper care and maintenance after each use.
The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
This is a classic bunka in size and attributes: short but with a fine and versatile tip. Its height is tall in comparison to the blade length allowing for great hand clearance. The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.
This is about the smallest size that gyuto-style knives are made. In fact, it could be considered part petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adept at many cutting and slicing tasks. It is also a great knife for use in restricted spaces or on small boards.
||2.000 ||||1||1||1||0||||||Anryu Hammered Blue #2 Gyuto 210mm. This knife features a hand-forged blade made from Blue #2 steel, known for its excellent edge retention and sharpness.||This exquisite knife features a hand-forged blade crafted from Blue #2 steel, celebrated for its exceptional edge retention and sharpness. Designed for both professional chefs and dedicated home cooks, it embodies the artistry and tradition of Japanese knife-making.
After an illustrious 50-year career, Anryu-san has retired, entrusting his legacy to his longtime and trusted apprentice, Ikeda-san. Now 80 years old, Anryu-san continues to forge knives part-time, ensuring his craftsmanship lives on in every blade.
The knife's construction includes a Hitachi Aogami #2 carbon steel core, hardened to 63 HRC, and wrapped in stainless steel for easier maintenance. This combination delivers a blade that sharpens effortlessly, takes a razor-sharp edge, and holds that edge for an extended period.
Anryu-san’s renowned Hammered line has earned a stellar reputation among Japanese knife enthusiasts, known for its high-performance grinds and rustic yet refined aesthetics. Each knife is meticulously crafted by hand, so slight variations in dimensions may occur, adding to its unique character.
Please note: The carbon steel core will develop a beautiful patina over time with normal use, a hallmark of high-quality carbon steel. However, proper care is essential—keep it dry and clean to prevent rust.
Embrace the craftsmanship and legacy of Anryu-san with this exceptional knife, a true testament to Japanese blade-making tradition.Brand: Anryu Hamono Blacksmith: Ikeda San Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.9 oz (166 g) Edge Length: 213 mm Total Length: 357 mm Spine Thickness at Heel: 4.5 mm Blade Height: 48 mm Video is of an older version||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaanasgy24||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-as-gyuto-240mm-71.png||||||Anryu Blue #2 Hammered Gyuto 240mm||AnryuAOGyuto240||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||240.000||240.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business.
This knife is constructed of a Hitachi Aogami #2 carbon steel core hardened to 63 HRC wrapped in stainless steel for easy maintenance. The core steel will take an extremely keen edge with ease and hold that edge for a long time. Mr. Anryu's Hammered line has built a reputation among Japanese knife enthusiasts for its high-performance grinds and rustic yet refined aesthetics. As this is a handmade knife, make allowances for variations in dimensions between knives. Please note that the carbon steel core of this knife will patina with normal use and can rust if neglected. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel Handle: Rosewood Oval Edge Grind: Even (see choil photo) Weight: 6.8 oz (194 g) Edge Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 5 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anbl2haho15||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-honesuki-150mm-188.png||||||Anryu Blue #2 Hammered Honesuki 150mm||AnryuAOHonesuki||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||155.000||155.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The honesuki is a Japanese version of a boning knife. It is quite different from a Western boning knife. This is mainly due to its triangular shape and the fact that it is a very stiff blade with very little flex. The honesuki works very well for deboning all kinds of proteins including poultry and typically has an asymmetrical edge. However, this knife is ground on both sides with a symmetrical 50/50 edge. Be warned that while it is a boning knife, it is not meant to cut through bones. It is made to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife. Comes with a very nice oval rosewood and pakka wood handle. Workshop: Anryu Hamono Lead Blacksmith: Ikeda San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Stainless, Hammered Edge Steel: Blue #2 HRC: 62 Edge Grind: Even Weight: 4.4 oz (125 g) Edge Length: 157 mm Total Length: 300 mm Spine Thickness at Base: 4 mm Blade Height: 42 mm Handle: Oval Rosewood Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaanasna16||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-as-nakiri-165mm-87.png||||||Anryu Blue #2 Hammered Nakiri 165mm ||AnryuAONakiri||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||160.000||160.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. Anryu's Hammered lineup is characterized by its unique hand-hammered aesthetic and outstanding fit and finish, which complement its first-rate grind and world-class Aogami #2 steel. This nakiri is no exception. While the core steel is reactive, it is wrapped in stainless steel for easy maintenance. Like all handmade knives, each of these knives will vary somewhat from one another. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.9 oz (168 g) Edge Length: 160 mm Total Length: 309 mm Spine Thickness at Heel: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anbl2hape13||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-130mm-235.png||||||Anryu Blue #2 Hammered Petty 120mm||AnryuAOPetty120||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||125.000||125.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The beautiful 120mm petty is a perfect blade for many tasks, including the processing of smaller ingredients, filleting, and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen Construction: Hammer Forged, San Mai Cladding: Hammered Edge Steel: Blue #2 Weight: 2.7 oz (76 g) Edge Length: 120 mm Total Length: 247 mm Spine Thickness at Base: 4 mm Blade Height: 30 mm Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaanaspe13||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-as-petty-130mm-66.png||||||Anryu Blue #2 Hammered Petty 150mm||AnryuAOPetty150||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||145.000||145.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Weight: 3.1 oz (88 g) Edge Length: 151 mm Total Length: 278 mm Spine Thickness at Heel: 4.5 mm Blade Height: 34 mm Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anhabl2pe75||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-hammered-blue-2-petty-75mm-122.png||||||Anryu Blue #2 Hammered Petty 75mm||AnryuAOPetty75||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||115.000||115.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The charming 75mm petty is a perfect blade for the processing of smaller ingredients and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 (Blue Paper #2) HRC: 62-63 Cladding: Stainless Steel Finish: Hammered Engraving: Laser Weight: 1.9 oz (54 g) Blade Length: 80 mm Total Length: 207 mm Spine Thickness at Base: 3 mm Blade Height: 29 mm HRC: 62 Handle: Rosewood Oval Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anryu||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-99.png||||||Anryu Blue #2 Hammered Santoku 165mm||AnryuAOSantoku||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||160.000||160.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. With a stunning aesthetic, this santoku from the Hammered lineup will stand out in any Japanese knife enthusiast's collection. The renowned edge taking and edge holding of the Hitachi Aogami #2 core, coupled with a high-performance grind, make this knife every bit the performer on the cutting board as well. As hand-produced knives, individual examples of these knives may vary dimensionally from one another. While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use. Wash and towel dry for proper care. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.0 oz (140 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anbl2hasu27||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-sujihiki-270mm-101.png||||||Anryu Blue #2 Hammered Sujihiki 270mm||AnryuAOSuji270||specials > forknco > kaan > anryuhammered > ||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Anryu San, after a 50-year-long illustrious career, has handed over his business reins to his trusted protege, Ikeda San. At the age of 80, Anryu San continues to work part-time, crafting knives for the company. The unique feature of these knives is their construction: a core of Hitachi Aogami #2 carbon steel that has been hardened to 63 HRC, enveloped in stainless steel to simplify upkeep. This special core steel can easily acquire a supremely sharp edge and retain it for an extended duration. The Hammered line by Mr. Anryu has earned a reputable standing amongst Japanese knife connoisseurs for its top-notch functionality and its rustic yet sophisticated aesthetic. Being a product of artisan craftsmanship, one should allow for slight variations in dimensions between each knife. Users should be aware that the knife's carbon steel core will develop a patina over time due to normal use and might rust if not properly cared for. Brand: Anryu Hamono Master Blacksmith: Ikeda San Origin: Echizen, Japan Manufacturing Method: San Mai, Hammer Forged Edge Material: Blue #2 Carbon Steel Cladding: Stainless Steel Handle Material: Rosewood Oval Ferrule: Black Pakka Wood Weight: 6.3 oz (180 g) Edge Length: 264 mm Total Length: 422 mm Spine Thickness at Base: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaan||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-59.png||||||Anryu Hamono||||specials > forknco > ||Resources > For Knife Collectors > ||||||||Katsushige Anryu Fourth Generation Blacksmith
Aokami 2 with stainless/ No handle||||||||0||1||0||0||||anryuknives anryuasknives anryuhammered ankuda masakagekumo masakagemizu ||||Katsushige Anryu started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth-generation knife maker and has been working as a blacksmith for well over 50 years. He's since passed on Anryu Hamono to his long-time apprentice, Ikeda san.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ankudabu16||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-bunka-165mm-242.png||||||Anryu Kurouchi Damascus Bunka 165mm||AnryuShiro-Bunka||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||135.000||135.000 ||||||||||||1||1||1||0||||||||After half a century, Anryu san has passed the reins of his business to his trusted protege, Ikeda san. The Anryu Kurouchi Damascus Bunka knife, a testament to their craft, is meticulously forged using Shirogami #2 high carbon steel, enhanced by a multilayered iron cladding. The hardened steel, with a Rockwell hardness of 61-62 HRC, is particularly prized for its exceptional edge longevity and straightforward sharpening. Known as White #2, this steel is highly favored among blade aficionados. The exterior layer, referred to as the jigane, boasts a traditional kurouchi coating, imparting a distinctive rustic aesthetic. This coating gradually transitions into a beautifully layered, or suminagashi, blade road. While this knife is undeniably attractive, it is also reactive, necessitating careful cleaning and thorough drying both during and post-use to maintain its quality.
The bunka is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto or santoku, especially when you favor push-cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic, especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Echizen Construction: Hammer Forged, San Mai Core Steel: White #2 Cladding: Damascus/Kurouchi Edge: Even Grind (See Photo) Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.9 oz (140 g) Edge Length: 174 mm Total Length: 320 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaankusugy21||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-kurouchi-suminagashi-gyuto-210-80.png||||||Anryu Kurouchi Damascus Gyuto 210mm||AnryuShiro-Gyuto210||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||170.000||170.000 ||||||
After an illustrious 50-year career, Anryu-san has retired, entrusting his legacy to his longtime and trusted apprentice, Ikeda-san. Now 80 years old, Anryu-san continues to forge knives part-time, ensuring his craftsmanship lives on in every blade.
The knife's construction includes a Hitachi Aogami #2 carbon steel core, hardened to 63 HRC, and wrapped in stainless steel for easier maintenance. This combination delivers a blade that sharpens effortlessly, takes a razor-sharp edge, and holds that edge for an extended period.
Anryu-san’s renowned Hammered line has earned a stellar reputation among Japanese knife enthusiasts, known for its high-performance grinds and rustic yet refined aesthetics. Each knife is meticulously crafted by hand, so slight variations in dimensions may occur, adding to its unique character.
Please note: The carbon steel core will develop a beautiful patina over time with normal use, a hallmark of high-quality carbon steel. However, proper care is essential—keep it dry and clean to prevent rust.
Embrace the craftsmanship and legacy of Anryu-san with this exceptional knife, a true testament to Japanese blade-making tradition.
Average rating is 5
By: Cory
NashvilleThis is a first class knife! I spent a long time researching different chef knives and i wanted a good workhorse knife,and I found it. Being stainless clad makes it easy to keep clean without worrying about stains. It gets sharp,stays sharp,and responds well to a steel.
I highly recommend this knife and CKTG!
Happy cooking!
0.3I highly recommend this knife and CKTG!
Happy cooking!
By: sol
Qld,AustraliaExcellent service by cktg,
received fairly quick even via Chicago and dodgy Aus customs.
the knife I got is not as perfectly finished and masakage sharp as the one in Shaun’s video.
it has some choil and spine rough bits I suppose it looks identical to Steve G.s review video knife.
Beautiful knife however - and am very happy with the handle fit and finish and the service.
Cheers
^_^
0.3received fairly quick even via Chicago and dodgy Aus customs.
the knife I got is not as perfectly finished and masakage sharp as the one in Shaun’s video.
it has some choil and spine rough bits I suppose it looks identical to Steve G.s review video knife.
Beautiful knife however - and am very happy with the handle fit and finish and the service.
Cheers
^_^
By: Kyle
Seattle,WAAmazing knife! Very versatile knife; perfect for prep and line work. Easy to use and to keep clean. Its beautiful and sharp and I’m extremely pleased!
0.3This knife is constructed of a Hitachi Aogami #2 carbon steel core hardened to 63 HRC wrapped in stainless steel for easy maintenance. The core steel will take an extremely keen edge with ease and hold that edge for a long time. Mr. Anryu's Hammered line has built a reputation among Japanese knife enthusiasts for its high-performance grinds and rustic yet refined aesthetics. As this is a handmade knife, make allowances for variations in dimensions between knives. Please note that the carbon steel core of this knife will patina with normal use and can rust if neglected.
The honesuki is a Japanese version of a boning knife. It is quite different from a Western boning knife. This is mainly due to its triangular shape and the fact that it is a very stiff blade with very little flex. The honesuki works very well for deboning all kinds of proteins including poultry and typically has an asymmetrical edge. However, this knife is ground on both sides with a symmetrical 50/50 edge. Be warned that while it is a boning knife, it is not meant to cut through bones. It is made to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife. Comes with a very nice oval rosewood and pakka wood handle.
Average rating is 5
By: Marc
Portland,ORI was looking for a blue #2 steel nakiri clad in stainless steel with a little heft. This is the knife. It wasn’t razor sharp OOTB. I gave it a 320,1200,8000 nagura stoning,polished with strop and the basics. It now pops hair off my arm. Take care of this baby. The edge can be fragile,pending on the angle and bevel you choose. I went to about 10 degrees each side with a nice visible edge. It’s the fine blue steel edge you must care for. The grinds are close to 50/50,just a tad more ground on the left side of the knife,but ground very sweetly. It is an extremely well made knife. Very fine craftsmanship on this puppy. The maker of this knife truly knows what they are doing. A true gem from the orient. An awesome knife and definitely a keeper! Thank You CKTG
0.3By: Jim Smegg
medford NY Great knife goes through food like butter very well made love the hand hammered finish. Very sharp
0.3
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The beautiful 120mm petty is a perfect blade for many tasks, including the processing of smaller ingredients, filleting, and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.
Average rating is 4
By: volkan
çanakkaleWonderful bir
0.3The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The charming 75mm petty is a perfect blade for the processing of smaller ingredients and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.
Average rating is 5
By: JB
CanadaThis is an excellent Santoku. The balance is perfect for a pinch grip,the handle is comfortable and the aesthetics are spot on. Blade performance is superb,every bit as sharp as Aogami blue super,but no where near as tedious to sharpen. An excellent knife at an excellent price.
0.3By: Matt L
Brisbane,AustraliaA really nicely finished knife that is a joy to use.
0.3
Aokami 2 with stainless/ No handle||||||||0||1||0||0||||anryuknives anryuasknives anryuhammered ankuda masakagekumo masakagemizu ||||Katsushige Anryu started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth-generation knife maker and has been working as a blacksmith for well over 50 years. He's since passed on Anryu Hamono to his long-time apprentice, Ikeda san.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ankudabu16||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-bunka-165mm-242.png||||||Anryu Kurouchi Damascus Bunka 165mm||AnryuShiro-Bunka||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||135.000||135.000 ||||||||||||1||1||1||0||||||||After half a century, Anryu san has passed the reins of his business to his trusted protege, Ikeda san. The Anryu Kurouchi Damascus Bunka knife, a testament to their craft, is meticulously forged using Shirogami #2 high carbon steel, enhanced by a multilayered iron cladding. The hardened steel, with a Rockwell hardness of 61-62 HRC, is particularly prized for its exceptional edge longevity and straightforward sharpening. Known as White #2, this steel is highly favored among blade aficionados. The exterior layer, referred to as the jigane, boasts a traditional kurouchi coating, imparting a distinctive rustic aesthetic. This coating gradually transitions into a beautifully layered, or suminagashi, blade road. While this knife is undeniably attractive, it is also reactive, necessitating careful cleaning and thorough drying both during and post-use to maintain its quality.
The bunka is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto or santoku, especially when you favor push-cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic, especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule.
||2.000 ||||1||1||1||0||||||||The Anryu family started making knives in the 1870s and helped establish the famous Takefu Knife Village. Katsushige Anryu is the fourth generation of this esteemed family of blacksmiths. He has just recently turned over the business to his long-time apprentice Ikeda san while still working the hammer daily.
He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish, which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve, which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge, which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users, whether employing rocking or push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White Paper #2) Cladding: Iron / Damascus Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Steel: White #2 Weight: 6.2 oz (178 g) Edge Length: 217 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaankusugy24||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-kurouchi-suminagashi-gyuto-240-62.png||||||Anryu Kurouchi Damascus Gyuto 240mm||AnryuShiro-Gyuto240||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||195.000||195.000 ||||||||2.000 ||||1||1||1||0||||||||This Anryu Kurouchi Damascus blade features a rounded choil, which makes for a very comfortable pinch grip area. It has a nicely curved profile which does not have much of a flat area. This is a great choice for push or rock cutting styles. The blade is a dream to sharpen to a razor-like edge. It is coupled to a nicely finished oval rosewood handle with a black pakka wood ferrule.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 Cladding: Damascus Finish: Kurouchi Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 7.6 oz (215 g) Edge Length: 242 mm Total Length: 400 mm Spine Thickness at Base: 3 mm Blade Height: 52 mm Video is older version||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaankusuna||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-kurouchi-suminagashi-nakiri-96.png||||||Anryu Kurouchi Damascus Nakiri 165mm||AnryuShiro-Nakiri||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||135.000||135.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri is becoming a very popular blade design in both professional and home kitchens. It has a very unique shape designed primarily as a vegetable cutter. Nakiri is Japanese for “cutting greens” and this blade does so with consummate ease. As it is a vegetable cutter, it is made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 HRC: 61 Cladding: Damascus Finish: Kurouchi Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.2 oz (147 g) Edge Length: 165 mm Total Length: 307 mm Spine Thickness at Base: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ankudape12||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-120mm-59.png||||||Anryu Kurouchi Damascus Petty 120mm||AnryuShiroPetty120||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Established in the 1870s, the Anryu family, led by fourth-generation blacksmith Katsushige Anryu, are renowned for their finely crafted knives. Katsushige, while passing the business onto his apprentice Ikeda san, continues to create exceptional gyuto knives featuring multi-layer soft iron cladding over a White #2 high carbon steel core. These reactive blades require hand drying after washing the blades. With an appeal for various cutting styles, we're proud to offer these expertly made, aesthetically pleasing knives that deliver great value. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Takefu Village, Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White Paper #2) Cladding: Iron / Damascus Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Steel: White #2 Weight: 2.2 oz (62 g) Edge Length: 120 mm Total Length: 246 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ankudape15||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-150mm-124.png||||||Anryu Kurouchi Damascus Petty 150mm||AnryuShiroPetty150||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Founded in the 1870s, the Anryu family has a rich history in crafting exceptional knives, passing the legacy onto Katsushige Anryu, a fourth-generation blacksmith. Recently, Anryu handed over the reins to his long-time apprentice, Ikeda san, yet continues to remain actively involved in daily blacksmithing.
Their exceptional pettyknife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Takefu Village, Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White Paper #2) Cladding: Iron / Damascus Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Steel: White #2 Weight: 2.6 oz (74 g) Edge Length: 150 mm Total Length: 276 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ankudasa16||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damscus-santoku-165mm-111.png||||||Anryu Kurouchi Damascus Santoku 165mm||AnryuShiro-Santoku||shopbysteel > white2steel > ankuda > ||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||135.000||135.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
The Anryu Kurouchi Damascus Santoku is constructed from Shirogami #2 high carbon steel with a multilayer soft iron cladding. The steel is hardened to 61-62 HRC. Shirogami #2 or White #2 is a high carbon steel that is liked for its high level of edge retention and relative ease of sharpening. The outer layer, or jigane, is finished with a rustic kurouchi coating. The kurouchi finish fades into a nice layered or suminagashi blade road. This is a good-looking knife, but it is reactive and will require care with cleaning and drying during and after use.
This hand-hammered santoku is thin at the edge and comes out of the box fairly sharp. A few strokes on a fine stone will reveal a razor-like edge. The choil and neck area are nicely finished, as is the basic but well-made oval rosewood handle.
There is a lot of knife here for the money. Lovely looks, a light, well-balanced feel, and excellent fit and finish sum up this high-value santoku. Check out this great performer. You'll be glad you did. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 Cladding: Iron Damascus Finish: Kurouchi HRC: 61 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.0 oz (142 g) Edge Length: 172 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ankuda||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damscus-69.png||||||Anryu White #2 Kurouchi Damascus ||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||ankudape12 ankudape15 ankudabu16 kaankusuna ankudasa16 kaankusugy21 kaankusugy24 ||||The Kurouchi Suminagashi (Damascus) by Anryu Hamono has a beautiful dark finish with a Damascus touch along the edge. The knives you see here are made with Hitachi White #2 core steel, and they are heat-treated to HRC 61+.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|aosust||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/aogami-super-steel-78.png||||||Aogami Super Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||anryuasknives habl2kn kaaosukn karakuknives kohetsuknives musakagekoishi moritaka-knives takeda-knives tsunehisa9 yoshimitsu ||||Aogami Super is coveted by knife enthusiasts. When heat treated properly it is a fantastic knife steel. Made up of Carbon: 1.40 – 1.50%, Tungsten: 2.00 – 2.50%, Vanadium: .30 - .50%, Chromium: .30 - .50%, Molybdenum: .30 - .50%, Manganese: .20 - .30%, Phosphorus: .025%, Sulfur: .004%, Silicon: .10 - .20% This is one of the most popular high carbon steel alloys amongst Japanese knife makers. It is known for the very high edge retention and fine edge it is capable of. Wear resistance is medium so it is very easy to sharpen. It is reactive so wiping down and drying should be done after every use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|aprema||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/apex-retractable-magnet-79.png||||||Apex Retractable Magnet||EPRetractable||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||24.000||24.000 ||||||||||||1||1||1||0||||||||New for 2019! This Retractable Magnet for the Edge Pro Apex helps you keep your blade stuck to the table of the machine and it works really well!
You may find the occasional knife where the magnetism will hinder your ability to sharpen. So instead of permanently attaching the magnet under the table, we found a way that allows the user to quickly and easily activate and deactivate the magnet by raising and lowering it, no tools required. Use the magnetic knife sharpener when it's helpful, lower the magnet when it's not. Quick and simple. Just the way we like it.
Installing the Edge Pro Apex table magnet accessory on new machines is VERY simple. The housing press fits (tightly) under the table. For older models, you may have to replace the leg screws (which will be provided) to make room for the magnet.
***ONLY FITS THE APEX MODEL****||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ar1kshst||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-1k-sharpening-stone-104.png||||||Arashiyama 1K Sharpening Stone||Arashiyama1K||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||47.000||47.000 ||||||||3.000 ||||1||1||1||0||||||||Arashiyama 1000 grit is a favorite of ours for an easy to use, affordable middle grit stone that can cut a wide variety of steels. It's a fast cutting stone that gives good feedback and can be used as your last stone for kitchen knives if you like a nice, toothy edge. Size 210mm x 72mm x 25mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takenoko8000||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-6000-grit-water-stone-73.png||||||Arashiyama 6K (Takenoko)||Arashiyama6000x||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||63.000||63.000 ||||||||3.000 ||||1||1||1||0||||||||Arashiyama 6K, also sometimes referred to as Takenoko 8K Water Stone. Splash and go. It's a fast cutting stone that gives good feedback and can be used as your last stone for kitchen knives. Size: 210mm x 72mm x 25mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|arst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-stones-64.png||||||Arashiyama Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||ar1kshst takenoko8000 yasttr adwasibr ||||Arashiyama is a mountain that looms outside of Kyoto and is famous for producing natural stones. This line of synthetic stones are well regarded and share its name.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|archive||item-1||solidtemplate||||||||||Archive||||||||||||||||||||||1||1||0||0||||test-product ||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|riar||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/richmond-artifex-62.png||||||Artifex||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||arbdpakn80 riariigy21 ||||Our Artifex line of knives is designed for professionals that want good steel at a reasonable price. We're using top-of-the-line BD1N stainless steel with HRC of 61 and tough, durable handles made of G10 that are nearly indestructible. Stay Sharp my friends!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|arbdpakn80||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/artifex-bd1n-paring-knife-80mm-84.png||||||Artifex BD1N Paring Knife 80mm||Artifex-Paring||newarrivals > ||New Arrivals > ||39.950||39.950 ||||||||||||1||1||1||0||||||||Richmond Artifex II BD1N. Our Richmond Artifex line was created for professionals who want excellent steel performance at a fair price. The Artifex II features premium BD1N steel, hardened to 61 HRC, for outstanding edge retention and sharpness. Paired with a tough, nearly indestructible G10 handle, this knife delivers durability and reliability in demanding kitchen environments.
Stay sharp, my friends! Brand: Richmond Line: Artifex II Construction: Laser Cut, Mono Steel Steel: Carpenter BD1N HRC: 61 Weight: 2.2 oz (64 g) Edge Length: 80 mm Total Length: 180 mm Spine Thickness at Heel: 1.8 mm Blade Height: 20 mm Edge Grind: 50/50 Angle: 15 Degrees Each Side Handle: Western Scales: G-10 ||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|riariigy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/richmond-artifex-ii-gyuto-210mm-147.png||||||Artifex II BD1N Gyuto 210mm||ARTIFEX2G210||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||59.950||59.950 ||||||||||||1||1||1||0||||||||Richmond Artifex II 210mm BD1N Gyuto! It's one of our best selling knives to line cooks around the country and it has unmatched edge retention for those of you in the industry that need an affordable knife that will hold its edge through long shifts.
So it is with some pride that we now introduce the new Richmond Artifex II knife line. Our first offering is a very useful and universally liked 210mm gyuto. The new Artifex knives continue the tradition of using tough materials that can cope with the daily routines found in the busiest kitchens. To this end, we have continued with the proven G-10 handles but now mated to a blade made from Carpenter BD1N stainless steel. The blades are made in China and we export the BD1N steel from the USA to the factory so they can make them with good steel to our specifications.
Heat treated to HRC 63, this steel will take a nice edge and hold it exceptionally well. It is also really easy to maintain. This is perfect for the demands of pro cooks who don't have the time to constantly sharpen or wipe down their knives during their shifts. Coupled to the virtually indestructible G-10 handle scales, these knives are nearly indestructible and will provide line chefs with a comfortable, long-lasting kitchen cutter at a really attractive price. Brand: Richmond Line: Artifex II Construction: Laser Cut, Mono Steel Steel: Carpenter BD1N HRC: 63 Weight: 6.2 oz (176 g) Edge Length: 210 mm Total Length: 335 mm Spine Thickness at Heel: 2.2 mm Blade Height: 44.6 mm Edge Grind: 50/50 Angle: 16 Degrees Each Side Handle: Western Scales: G-10||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atoma1200pad||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/atoma-1200x-69.png||||||Atoma 3" x 8" Plate 1200 Grit||AtomaBIG-1200||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||70.000||70.000 ||||||||3.000 ||||1||1||1||0||||||||Atoma diamond plates are great no-soak, no-dish alternatives to water stones for sharpeners on the go. This 1200 grit Atoma plate can leave a toothy edge excellent for a variety of kitchen tasks. The 1200 grit edge can also be transitioned to a water stone finish then polished to any level of refinement for any number of tasks. If you're looking for a stone flattener please choose the 140 Atoma. This is much better for use with knives. Measures 210mm x 75mm. ||3.000 ||||1||1||1||0||||||||There are a number of dilemmas a sharpener must address in selecting gear to outfit their sharpening kit. The Atoma diamond sharpening plates are a compelling answer to a number of those problems. The Atoma 140 diamond plate is made of diamond abrasive embedded in a metal pad in a dot matrix pattern, which is mounted to an aluminum base.
The 140 grit Atoma plate may be used as a coarse-grit sharpening stone. When used on blades, the Atoma 140 removes steel aggressively to affect repairs quickly. The 140 is perhaps most often used as a flattening plate to repair and maintain dished water stones. Because of the coarseness of the abrasive and the hardness of the diamond, it will abrade most any stone on the market and do so quickly. While there are other diamond abrasive plates on the market, the Atoma is noted for being extremely long-lasting, and, thanks to the space between the diamond abrasive dots, the Atoma plates are not prone to suctioning themselves to stones the way many diamond plates will. The Atoma 140 grit plate can be renewed with an available 140 grit replacement pad, which adds to the value of these plates.
Measures 210mm x 75mm x 10mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atoma325400pad||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/atoma-400x-69.png||||||Atoma 3" x 8" Plate 400 Grit||AtomaBIG-400||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||75.000||75.000 ||||||
He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish, which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve, which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge, which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users, whether employing rocking or push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.
Average rating is 5
By: Bruce
I don’t navigate well through computer land. So I couldn’t find a way to leave a description of my brief experience with the afore mentioned knife. Didn’t find the thingee to click on. So to explain what I did,cleaned off the dark grey coating,Bad move? Honed the hell out of it with a porcelain rod and cut up a crop of vegetables. Couldn’t be happier with the knife.Can’t imagine anyone wanting better. If you’re in touch with the fellow that made it,please tell him he has my respect. I think the knife looks much better without the charcoal coating. I polish it down after use,apply a bit of walnut or cocoanut oil and put it away in a slotted drawer. Need to make a good wooden sleeve for it. Sincerely,Bruce
0.3After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
Average rating is 5
By: Brad
San Marcos,TxI had a cheap Nakiri before I got this one. I loved it’s shape so much I just had to improve it. This is the upgrade I purchased and I couldn’t be happier. It’s razor sharp,and holds it’s edge. Holds up to the demands of a commercial kitchen.
0.3By: Christian Nygaard
Lino Lakes,MNExcellent knife,I mostly use it for chopping onions and other vegetables. Maintains a great edge. Definitely recommend.
0.3There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
Their exceptional pettyknife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance.
The Anryu Kurouchi Damascus Santoku is constructed from Shirogami #2 high carbon steel with a multilayer soft iron cladding. The steel is hardened to 61-62 HRC. Shirogami #2 or White #2 is a high carbon steel that is liked for its high level of edge retention and relative ease of sharpening. The outer layer, or jigane, is finished with a rustic kurouchi coating. The kurouchi finish fades into a nice layered or suminagashi blade road. This is a good-looking knife, but it is reactive and will require care with cleaning and drying during and after use.
This hand-hammered santoku is thin at the edge and comes out of the box fairly sharp. A few strokes on a fine stone will reveal a razor-like edge. The choil and neck area are nicely finished, as is the basic but well-made oval rosewood handle.
There is a lot of knife here for the money. Lovely looks, a light, well-balanced feel, and excellent fit and finish sum up this high-value santoku. Check out this great performer. You'll be glad you did.
You may find the occasional knife where the magnetism will hinder your ability to sharpen. So instead of permanently attaching the magnet under the table, we found a way that allows the user to quickly and easily activate and deactivate the magnet by raising and lowering it, no tools required. Use the magnetic knife sharpener when it's helpful, lower the magnet when it's not. Quick and simple. Just the way we like it.
Installing the Edge Pro Apex table magnet accessory on new machines is VERY simple. The housing press fits (tightly) under the table. For older models, you may have to replace the leg screws (which will be provided) to make room for the magnet.
***ONLY FITS THE APEX MODEL****||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ar1kshst||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-1k-sharpening-stone-104.png||||||Arashiyama 1K Sharpening Stone||Arashiyama1K||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||47.000||47.000 ||||||||3.000 ||||1||1||1||0||||||||Arashiyama 1000 grit is a favorite of ours for an easy to use, affordable middle grit stone that can cut a wide variety of steels. It's a fast cutting stone that gives good feedback and can be used as your last stone for kitchen knives if you like a nice, toothy edge.
Average rating is 4.9
By: jeff c.
los angeles,caThis has quickly become my favorite knife. It cuts extremely fast,leaves a reasonable polish and feels great when cutting. I highly recommend it!
0.3By: Erik
NicevilleGreat stone.
This was the third installment in the set with the bester 500 an 2k.
The stone feels soo smooth and leaves a nice shiny polish.
I would have to agree that this stone puts on a 8k like finish.
No soaking either,just wet it and get to work. great stone to finish on.
0.3This was the third installment in the set with the bester 500 an 2k.
The stone feels soo smooth and leaves a nice shiny polish.
I would have to agree that this stone puts on a 8k like finish.
No soaking either,just wet it and get to work. great stone to finish on.
By: nico
Like this one a lot,it’s smooth and hard.
0.3By: Nicholas
Springfield,MOThe Arashiyama takes a moderate amount of time to soak. It cuts very quickly for how high the polish is that it leaves. It tends to stick to the DMT XXC pretty badly when flattening. Great stone overall.
0.3By: Sherwin,Restaurant Amuse
Perth,WAThis is a quality stone. Hard and durable,the best feature about the Arayashima is the fact that it’s splash and go,and cuts fast and clean for a 6000grit.
Brought a fantastic finish and edge to my Moritaka kurouchi 270mm gyuto,Hattori HD and Konouke white #2 sujihiki with consistent and precise results.
No need to use force with this stone,it does all the work for you in a flash (provided you have decent sharpening skills).
It does exactly what its supposed to do,and brings the characteristics of an 8000grit stone to your knives too.
Thank you Arayashima,and thank you Mark for bringing this great product to the site.
0.3Brought a fantastic finish and edge to my Moritaka kurouchi 270mm gyuto,Hattori HD and Konouke white #2 sujihiki with consistent and precise results.
No need to use force with this stone,it does all the work for you in a flash (provided you have decent sharpening skills).
It does exactly what its supposed to do,and brings the characteristics of an 8000grit stone to your knives too.
Thank you Arayashima,and thank you Mark for bringing this great product to the site.
By: Jeff
Louisville,KYFeels smooth,hard,gives good feedback and is splash-n-go. Love it!
0.3By: Aidan K
MelbourneAgree that soaking gets a better result then splash and go.
polish and cut with soaking is much faster with minimal effort.
splash and go you see how hard the stone actually is,not as great a polish without soaking though.
Overall a great 6k stone,more reaching into the 8k stone area,compared to king stones
0.3polish and cut with soaking is much faster with minimal effort.
splash and go you see how hard the stone actually is,not as great a polish without soaking though.
Overall a great 6k stone,more reaching into the 8k stone area,compared to king stones
By: Vic Cardenas
Salt Lake City,UtahGreat stone! Great feedback. Great feel. Great polish. Slow wearing. Nice for splash-and-go. No complaints with this stone at all.
0.3By: Federico
Hoboken,NJThis stone is fantastic. The feel and hardness are Awesome. It works up a nice mud and the finish can go from 6000 to 8000 depending on pressure and how much you work the mud. This and my Kitayama are,by far,my favorite stones.
0.3By: Matthew Masail
IsraelGreat stone for woodworking too.
I like it much better than other finishing stones I have tried.
it gives a smooth,sharp and durable edge,the feel is "organic" compared to most ceramic stones and it cuts fast but cleanly. works great for splash and go.
only "issue" so far is that it will stick a little if using a wide are on the back of a blade,but that’s normal for most fine stones that aren’t very soft.
someone said that is sticks to the DMT plate,I find it sticks to a Iwood plate also,but doesn’t stick at all to the Atoma plates.
I’ve sold off all my other fine stones,don’t need more than this one.
0.3I like it much better than other finishing stones I have tried.
it gives a smooth,sharp and durable edge,the feel is "organic" compared to most ceramic stones and it cuts fast but cleanly. works great for splash and go.
only "issue" so far is that it will stick a little if using a wide are on the back of a blade,but that’s normal for most fine stones that aren’t very soft.
someone said that is sticks to the DMT plate,I find it sticks to a Iwood plate also,but doesn’t stick at all to the Atoma plates.
I’ve sold off all my other fine stones,don’t need more than this one.
Stay sharp, my friends!
So it is with some pride that we now introduce the new Richmond Artifex II knife line. Our first offering is a very useful and universally liked 210mm gyuto. The new Artifex knives continue the tradition of using tough materials that can cope with the daily routines found in the busiest kitchens. To this end, we have continued with the proven G-10 handles but now mated to a blade made from Carpenter BD1N stainless steel. The blades are made in China and we export the BD1N steel from the USA to the factory so they can make them with good steel to our specifications.
Heat treated to HRC 63, this steel will take a nice edge and hold it exceptionally well. It is also really easy to maintain. This is perfect for the demands of pro cooks who don't have the time to constantly sharpen or wipe down their knives during their shifts. Coupled to the virtually indestructible G-10 handle scales, these knives are nearly indestructible and will provide line chefs with a comfortable, long-lasting kitchen cutter at a really attractive price.
Average rating is 5
By: RK
Vernal,UtahThe Atoma Diamond Plate 1200 is an excellent lapping plate for fine grain sharpening stones,like the Shapton Pro 6,000 through 30,000 grit stones.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|at14dipl||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/atoma-140x-69.png||||||Atoma 3" x 8" Plate 140 Grit||AtomaBIG-140||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||80.000||80.000 ||||||
Average rating is 4.7
By: Stephen
Toronto CanadaI was fortunate enough to pick up thirteen new natural stones. Naturals never come flat. I had a lot of work ahead of me to flatten the stones to usable condition. This plate is coarse,flat and made quick (relatively speaking) work of flatening my naturals. I ended up getting a DMT 220 use after the 140 to get a finer finish but it was putting a very slight groove along the face of the stone so I don’t even bother now. After the Atoma 140,I use a nagura to condition the surface and go straight to sharpening. Highly recommended for natural stones or badly dished artificials.
0.3By: Umberto
CACan repair broken tips with good speed. A great tool...kind of coarse for lapping stones but works well.
0.3By: Judd
FloridaThis stone is awesome. I use it to flatten all my water stones quickly and easily. It dose not stick to the stone at all very easy to use.
0.3The 140 grit Atoma plate may be used as a coarse-grit sharpening stone. When used on blades, the Atoma 140 removes steel aggressively to affect repairs quickly. The 140 is perhaps most often used as a flattening plate to repair and maintain dished water stones. Because of the coarseness of the abrasive and the hardness of the diamond, it will abrade most any stone on the market and do so quickly. While there are other diamond abrasive plates on the market, the Atoma is noted for being extremely long-lasting, and, thanks to the space between the diamond abrasive dots, the Atoma plates are not prone to suctioning themselves to stones the way many diamond plates will. The Atoma 140 grit plate can be renewed with an available 140 grit replacement pad, which adds to the value of these plates.
Measures 210mm x 75mm x 10mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atoma325400pad||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/atoma-400x-69.png||||||Atoma 3" x 8" Plate 400 Grit||AtomaBIG-400||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||75.000||75.000 ||||||
||3.000 ||||1||1||1||0||||||||Atoma diamond plates are renowned for their long life and fast cutting properties. Some use this in progression with the 140 for stone flattening but we don't do this in our office. We flatten exclusively with the 140. This plate is reserved for work as a low-grit sharpening plate. When used to sharpen and repair knives, the Atoma suffers none of the headaches of soaking water stones or needing to repair stones when they become dished. This makes the Atoma ideal for users on the go or who are looking for a minimalist kit. Measures 210mm x 75mm x 10mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atoma140||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/atoma-1200-for-edge-pro-79.png||||||Atoma for Edge Pro 1200 Grit||AtomaEP-1200||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||50.000||50.000 ||||||
||0.250 ||||1||1||1||0||||||||This Atoma 1200 grit for the edge pro is a great way to get dead on edges with a consistent, never dish stone. It's quick, easy and produces excellent results. The plates are work exceedingly well for wear-resistant metals like ZDP-189 or M390.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atoma1403||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/atoma-140-for-edge-pro-90.png||||||Atoma for Edge Pro 140 Grit||AtomaEP-140||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||50.000||50.000 ||||||||0.200 ||||1||1||1||0||||||||This 140 grit plate is cut to fit the Edge Pro. These plates are excellent for wear-resistant metals like ZDP-189 or M390. This grit is also great for quick stock removal for resetting bevels or tip and edge repair. They are even great for keeping your other Edge Pro water stones flat. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atoma1402||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/atoma-400-for-edge-pro-79.png||||||Atoma for Edge Pro 400 Grit||AtomaEP-400||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||50.000||50.000 ||||||
Average rating is 4
By: Matt
NDWOW!! This this is great for reprofiling and is super fast. It might seem a bit spendy at first,but once you get it and use it some,you will know it was worth it.
0.3By: wessel
Amsterdam,NLMain advantage is that it does not dish. Probably a bit faster than the EP 120 stone.
Rating is lower because the diamonds are in metal that rusts. I must have stored the stone moist,because I found rust spots in between the diamonds after a few days.
Also,the finish of mine was not great. A ridge of metal at the top was elevated higher than the diamonds. No biggy,but I expected a bit better for this price.
0.3Rating is lower because the diamonds are in metal that rusts. I must have stored the stone moist,because I found rust spots in between the diamonds after a few days.
Also,the finish of mine was not great. A ridge of metal at the top was elevated higher than the diamonds. No biggy,but I expected a bit better for this price.
||0.250 ||||1||1||1||0||||||||The 400 grit Atoma plate featured here leaves a nice aggressive toothy edge that has great edge retention. These stones are a bit pricey but consider that you’ll never have to flatten them and since they’re all the same thickness and will never change thickness. You will get consistent angles on your EP without having to use a stop collar/marker/angle cube when switching stones. Great for wear resistant steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atomaplates||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/atoma-plates-68.png||||||Atoma Plates||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||at14dipl atoma325400pad atoma1200pad atoma1403 atoma1402 atoma140 at140slpl1x2 atslpl400 atslpl1 atrepa140gr atrepa400gr at140grdiplr ||||The Atoma plates work well for lapping stones and doing initial bevel setting and repair work on your knives. Because the diamonds are arranged in a dot pattern rather than a continuous surface, there is less tendency for them to 'stick' to the stones when lapping. Also useful for lapping abrasion-resistant steels and doing initial bevel setting and changing bevel angles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atplforedpro||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/atoma-plates-for-the-edge-pro-65.png||||||Atoma Plates For the Edge Pro||||specials > linecooks > sharpening-stones > edgepro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||||0||1||0||0||||atoma1403 atoma1402 atoma140 ||||These small Atoma Plates are cut to size and attached to plates for use with the Edge Pro sharpening system. They are ideal for this sharpener since they don't dish like traditional sharpening stones and they cut almost any steel used for knives. These plates come in 140, 400, 600, and 1,200 grits.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|at140grdiplr||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/atoma-140-grit-diamond-plate-replacement-pad-69.png||||||Atoma Replacement Pads 1200||Thin1200Grit||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||70.000||70.000 ||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atrepa140gr||item-1||solidtemplate||atomaplates||https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-140-grit-102.png||||||Atoma Replacement Pads 140 Grit||Thin140Grit||equipment > atomaplates > ||Suppliers > Atoma Plates > ||65.000||65.000 ||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atrepa400gr||item-1||solidtemplate||atomaplates||https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-101.png||||||Atoma Replacement Pads 400 Grit||Thin400Grit||equipment > atomaplates > ||Suppliers > Atoma Plates > ||70.000||70.000 ||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm||0.350 ||||1||1||1||0||||||||This balsa strop pad has a magnetic back and can easily be used with the Richmond hone base. The idea behind balsa wood as a strop medium is that a balsa surface is soft but rigid. When you apply compound you are creating a custom honing surface. The compound particles embed and stay in place while you are working, and it’s easy to sand the surface clean and flat when the compound is spent. This provides a cheap and easy way to experiment with a variety of different honing compounds that you can mix and match with low cost and good results. ||0.200 ||||1||1||1||0||||||||8" Balsa Strop. This strop has a magnetic backing and fits on our Richmond 8" strop base.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bachset||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/bamboo-chopstick-set-100.png||||||Bamboo Chopstick Set||Bamboo-Black-Box||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||10.000||10.000 ||||||||||||1||1||1||0||||||||Made of bamboo, these nice chopsticks are 8.5 inches long and have a non-slip design. They have a classic Japanese minimalism style print at the end, smooth surface, a comfortable hand feeling and are durable and sturdy. They have unique designs and colors, come with gift box, and are a good choice for gifts or household use.
Please don't microwave. We recommend hand washing and towel drying for long lasting use.Product Name: Bamboo Chopsticks Made In China with Japanese design elements. Packing includes: 5 pairs of chopsticks and one box Chopsticks Length: 22.5cm Material: Bamboo Weight: 155g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knbugu||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/best-sellers-105.png||https://s.turbifycdn.com/aah/chefknivestogo/best-sellers-106.png||||Best Sellers||||specials > ||Resources > ||||||||naao2kgrbr||||||||0||1||0||0||||raforfeam tojiro3pcset haamstkit harohadefebl imtwosi1kst ckblceshrod ch8pcknro cckcleaver2 suri50grst at14dipl chblgu toitkbrkn tojiro-dp-f-8081 anguforshst minisword nastho 20xloupe chtsh mayugy24 ya24gywa kohdwa24 takamura ||||Welcome to the CKTG best selling items page. Our customers are some of the biggest knife nuts on the planet and they know good products when they find them. Check out these best selling items. The majority of them are excellent values.||||CKTG, Cutlery Store, Chef Knives, Kitchen Knives, Ming Tsai Knives, Offset Bread Knife, steak knives||||||||||||0||||||||||New||||||||||||||0||~~|^^|bester1200||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/bester-1200x-water-stone-52.png||||||Bester 1200 Grit Stone||Bester1200WaterStone||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||50.000||50.000 ||||||||3.000 ||||1||1||1||0||||||||Bester 1200x Water Stone. Measures 212mm x 75mm x 25mm. The Bester stones require soaking before use. The stone is slow wearing and leaves a nice finish for a medium grit stone. The Bester 1200 cuts fast and has nice feedback.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atrepa140gr||item-1||solidtemplate||atomaplates||https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-140-grit-102.png||||||Atoma Replacement Pads 140 Grit||Thin140Grit||equipment > atomaplates > ||Suppliers > Atoma Plates > ||65.000||65.000 ||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atrepa400gr||item-1||solidtemplate||atomaplates||https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-101.png||||||Atoma Replacement Pads 400 Grit||Thin400Grit||equipment > atomaplates > ||Suppliers > Atoma Plates > ||70.000||70.000 ||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atslpl1||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-1-200-60.png||||||Atoma Slurry Plate 1200 Grit||AtomaSlurry-1200||specials > linecooks > sharpening-stones > edgepro > diplforedpro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||25.000||25.000 ||||||||0.300 ||||1||1||1||0||||||||The Atoma Slurry Plate 1200 grit is a small plate attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Measures about 3" x 2".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|at140slpl1x2||item-1||solidtemplate||fislst||https://s.turbifycdn.com/aah/chefknivestogo/atoma-140-slurry-plate-1-x-2-100.png||||||Atoma Slurry Plate 140 Grit||AtomaSlurry-140||specials > linecooks > sharpening-stones > fislst > ||Resources > For Professionals > Sharpening Stones > Nagura and Slurry Stones > ||25.000||25.000 ||||||||0.300 ||||1||1||1||0||||||||Atoma Slurry Plate 140. These are small plates attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Most Japanese water stones need a good slurry to cut effectively and this little plate will allow you to get a good mud working quickly and easily without a lot of effort. They also do not mix with the stone like many naguras so your stones will cut at the grit intended. We also use them for rounding the edges off our stones. Measures about 3" x 2".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atslpl400||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-400-86.png||||||Atoma Slurry Plate 400 Grit||AtomaSlurry-400||specials > linecooks > sharpening-stones > edgepro > diplforedpro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||25.000||25.000 ||||||||0.300 ||||1||1||1||0||||||||Atoma Slurry Plate 400. These are small plates attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Measures about 3" x 2".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|aus8steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/aus-8-steel-69.png||||||AUS-8 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||misuzunakiri kaaustna15 tsaudagy24 ||||AUS-8 is a Japanese stainless steel that offers a great balance of sharpness, corrosion resistance, and toughness—making it a popular choice for entry-level to mid-range kitchen knives. Produced by Aichi Steel, AUS-8 is known for its ease of sharpening and ability to take a fine edge without being overly brittle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|baname||link.||solidtemplate||||||||||baby name meanings||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bamapa||item-1||solidtemplate||drmastpr||https://s.turbifycdn.com/aah/chefknivestogo/balsa-magnetic-pad-11-x-3-65.png||||||Balsa Strop 3" x 11"||BalsaStrop11||specials > drmastpr > ||Resources > Dr Matt's Straight Razor > ||13.500||13.500 ||||||
Average rating is 4.7
By: Mark
Southwest OhioI read a lot about the quality of Hand American (HA) products on Bladeforums. I’m so glad I tried them out. I applied 1 micron HA Diamond Spray to the Balsa Magnetic Pads for stropping and was wonderfully surprised with the results. It has clearly taken my stropping and edge refinement to the next level. Perhaps the ultimate level!
0.3By: doug johansen
Indian Hbr. Be.,FL.Fine. Convenient
0.3By: Miles DeCoster
Tempe,AZI think this is the perfect beginners strop for someone interested in serious knife sharpening. The balsa is stiff enough to prevent edge rounding and the surface can be loaded and reloaded with all sorts of stropping compounds. Fantastic value.
0.3By: Conroy
Cambridge,MAI have used a few types of strops and still prefer leather but this will still do the trick.
0.3By: Aaron
Akron,OhVery inexpensive form of strop. Works well with diamond spry. Soft to where if you want to try different pasts or such simply sand down and ready to go. And as always awesome service from Mark.
0.3By: Jackie Teo
MalaysiaNicely done Balsa strop pad,even surface and hard enough yet quite forgiving. Good stropping material to use with paste.
0.3By: Alex
Houston,TXVery nice for final touch
0.3By: Donnie
Toronto,OntarioVERY rigid. This can be good or bad depending on what you’re expecting. There is essentially NO give on these. However,as a wood medium,it’s excellent and completely free of natural defects. Seems to work well with the .5M chromium oxide paste.
0.3By: Norman To
Sydney,Australiathis product is quite good and needs to work with a diamond spray. I am happy with the results.
0.3By: Tyler
Charlotte,NCGreat product to get that polished edge.
0.3By: Charles
Austin,TXI have been using this pad for about 2 months. What I like about it is that does an effective job and it is not as easy to slice into as other stropping materials I have tried.
0.3By: bob luhrs
redmond waI use a 10k stone followed by balsa wood with .5micron ken schwartz boron nitride,and balsa with .1 micron ks boron. The edge on both white and blue steel comes up to a 2 inch pinch distance paper edge cut with ease. Don’t think of balsa like the stuff from your model airplanes,this is hard balsa. Balsa ranges from 2.5 lbs/cu ft to 10 times heavier. This is almost like very soft pine,nothing like the balsa on kids toy airplanes where you can bite through it. Great stuff!
0.3By: bobluhrs
redmond waI use two of them back to back. They stick right together,and I put .5 micron boron nitride and .1 on opposite sides. Just a couple of wipes on each side and knife is razor sharp. No need for support bases with these balsa strips they hold fine to cutting board or other surface if you stick 2 of them together. the minor bits of junk on them don’t affect the sharpening effects.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bast3x11se1||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/newitem-29417.png||||||Balsa Strop 3" x 11" - Seconds||BalsaStrop11Seconds||specials > closeouts > ||Resources > CKTG Close Outs > ||8.000||13.500 ||8.000 ||||||||||1||1||1||0||||||||This balsa wood has some minor dents in it.
This balsa strop pad has a magnetic back and can easily be used with the Richmond hone base. The idea behind balsa wood as a strop medium is that a balsa surface is soft but rigid. When you apply compound you are creating a custom honing surface. The compound particles embed and stay in place while you are working, and it’s easy to sand the surface clean and flat when the compound is spent. This provides a cheap and easy way to experiment with a variety of different honing compounds that you can mix and match with low cost and good results.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|8balsastrop||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/8-balsa-strop-52.png||||||Balsa Strop 3" x 8"||BalsaStrop8||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||10.500||10.500 ||||||
Average rating is 4
By: Tracy E.
Granger,INCame in a timely manner,great quality.
0.3By:
San Jose CAThe surface level isn’t even. Stopping May vary
0.3Please don't microwave. We recommend hand washing and towel drying for long lasting use.
Average rating is 4.9
By: jhmaass
Outstanding value for such a good stone. Fast cutting and has great feedback.
0.3By: Greg Pett
San Jose,CaliforniaI must admit that my sharpening skill is not equal to this stone. I started off with a bestor 1200 and this suhiro rica 5000. Yes,I do get good edges with this as a polishing stone. In the process I have given this stone divits and have not flattened it yet. Yes I need to flatten it but I am on a budget. This is a softer stone and it takes practice to be able to sharpen on it without cutting gouges in the stone. Learn your blade angles on harder stones. Lately,I have been much better at holding an angle. But I am fully willing to admit it is not the stones fault. It is my fault.
So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
0.3So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
By: Greg Pett
San Jose,CaliforniaThe bestor 1200 is a rock! It removes metal and is a very sturdy stone that does not wear away as much as the polishing stone that I have.
I am new to sharpening but the bestor 1200 seems like a winner as it is hard,double sided,and I can leave it in a soak without having to baby sit it before sharpening.
My only complaint is that I am new to sharpening and I think I remove too much metal with it. That is my fault while learning the technique. It is not the stones fault... it is mine.
I am of the opinion that I was recommended a very good stone for what it is. I just have to learn to use it better.
Sharpening is learning.
0.3I am new to sharpening but the bestor 1200 seems like a winner as it is hard,double sided,and I can leave it in a soak without having to baby sit it before sharpening.
My only complaint is that I am new to sharpening and I think I remove too much metal with it. That is my fault while learning the technique. It is not the stones fault... it is mine.
I am of the opinion that I was recommended a very good stone for what it is. I just have to learn to use it better.
Sharpening is learning.
By: Roger
San Francisco,CAThis is my first whetstone so I’m still learning,but these seem like a solid buy and the prices/service/shipping were top notch at chefknivestogo.com
0.3By: Jesse
Richmond,ILIf I lost my stone collection,this would be the first stone I would buy. It’s really easy to use,cuts extremely fast,and has a nice smooth feel. It doesn’t need much soaking but if you leave it in water for a long time,it doesn’t make the stone feel mushy. I can get my knives sharp enough using only this stone,although I prefer to use finishing stones. I can’t think of a single fault with this stone.
0.3By: Chris Morina
Auburn,AlGreat stone for the price. Cuts fast and is nice and hard. One of the first stones I started with,very good by for someone looking for a first stone. Leave a good edge that doesn’t need much refinement.
0.3By: Brad
HawaiiMy go-to intermediate stone. Good width even for long chef’s knives. An excellent cutter with decent feedback; it leaves a good "working edge" which can be further refined on higher grit stones. An excellent value!
0.3By: Bill B
Charleston WVFirst waterstone I have ever used so take my review for what it is,a rank novices opinion. However,coming from oilstones to this is a revelation. I also have a few diamond plates,both eze lap plates of 600 and 1200. I will say that the bester 1200 is a completely different animal than the eze 1200. The finish is much better. I do understand about feedback and I think this stone has great feedback. A really nice feel in use and easy to tell when you are off angle. The sound and the feel change instantly. I am very happyso far to have made the switch and with my choice of stones. By the way,I use my stones for woodworking tools. Plane blades and chisels and the like,carbon steel and the cutting action is fine on this steel.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|besterstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/bester-stones-71.png||||||Bester Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||imtwosi1kst bester1200 suri50grst takenoko8000 kitayama8000 harohadefebl sustho anguforshst yasttr adwasibr ||||Bester is a line of stones from a small supplier in Kyoto Japan that makes a variety of different stones under different brand names. The bester line requires a short soak and they're well liked by sharpeners both in Japan and around the world.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bladeguards||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/blade-guards-83.png||||||Blade Guards||||specials > linecooks > ||Resources > For Professionals > ||||||||ckblfekngu||||||||0||1||0||0||||ck3pcdsettr ckblfekngu90 ckblfekngu13 ckblfekngu27 ckblfekngu6 blackfelt7 ckblfekngu22 ckblfekngu ckblblgu925s blfekngu271 ckblfekngu30 chblfekn3pcs chblgu chblgu12 kngu6s 80jafash kntippr ||||We have a wide selection of knife guards that work on most of the knives on our website. Here they are.
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|blue1steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/blue-1-steel-74.png||||||Blue #1 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||habl1 hinokuni1 karakublue1 murata yota1 ||||Blue #1 steel has several different names, which can be confusing. It is called Aogami #1 (aogami translates to blue) and it also can be called blue paper #1. The steel has been wrapped in blue-colored paper for decades and this is why it's called blue. Hitachi high carbon steel is very pure and was specifically developed for tools and knives. Blue #1 is easy to sharpen, takes a very fine edge, and holds it for a long time.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|blue2steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/blue-2-steel-83.png||||||Blue #2 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||kaan keijirodoi gibl2na bl2stkn kohetsushinano konabl2 kowhst masakagemizu mawh1 minabl2 sabl2kn takayukihamura tanakakurouchi tanakadamascus tsubakiknives yamashin yasunoriknives shokufuknives yobl2 yusakuknives ||||This group of knives uses Blue #2 steel, also called Aogami #2 and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it's sent to blacksmiths. This steel is sought after and made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It outperforms Shirogami (White) steel with better edge retention and the ability to take a more acute edge.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|boning-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/boning-knives-71.png||||||Boning Knives||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||anbl2haho15 chkiaubokn14 da52ho14 dalesphobokn dofo80bu16 enbl2ho15 ensrho15 kabeho15leha kanehide2 kobl2naho15 kohaho15 kohaho151 koshbl2bu15 kosldho15 koaosuho15 koweasho150 macchsefi macprbokn6 makoho15 makiho15 mabl2naho15 moho15 nisg2tsbukn1 okbl2ho15 okgiho15 okwh2haho okwh2ho15 fucunaho15se shtiba tabl2ho15 tatowh2mu18 tagrchha fufkmbo14 topakn12 todpbokn15 todputkn15 yawibopekn yabl2ho yohiwh2ho15 yofuwh1ho15 yubl2ho151 yubl2naho15 honesukisaya siho150sab ||||Boning knives, purpose is described in their name: portioning, parting, or boning bone-in cuts of meat. However, there is a wide range of boning knife styles available. These knives are unified by their pointed tips and sturdy construction and differ in their profile, degree of flex, and whether they are double beveled or single beveled.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hobust3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/horse-butt-strop-3x11-90.png||||||Bovine Strop 3" x 11"||BovineStrop11||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||15.000||15.000 ||||This bark-tanned bovine magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various pastes with excellent results.||||||||1||1||1||0||||||||The Richmond Bovine Strop is the perfect choice for those looking to quickly touch up an edge on a knife or razor.
Strops are the most effective way of discharging fine abrasive materials to the bevel edge of your knife or razor. This bark-tanned bovine magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various pastes with excellent results.
You will be amazed at how a few strokes on this strop will return a dull edge to perfect sharpness. Home cooks will be especially pleased with the ease and efficiency of the stropping process. Even those with little sharpening experience will find the use of a strop to be the easiest way of maintaining a fine edge on their blade.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|8inlest||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/8-leather-strop-60.png||||||Bovine Strop 3" x 8"||BovineStrop8||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||12.000||12.000 ||||||
||0.200 ||||1||1||1||0||||||||This leather strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on leather. Both work equally well. 
||0.300 ||||1||1||1||0||||||||We've combined two popular items: the bark-tanned honing leather attached to an Edge Pro plate to allow you to strop on the Edge Pro.
You can use this fine-grain side with or without spray or compound. Just remember to go "backwards" only on the strop since you will cut into the leather if you "push" the strop against the edge of your knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bread-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/bread-knives-108.png||||||Bread Knives||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||kavgbrkn21 kots1k6brkn2 ko1k6brknlob ko1k6brkn24 macsubrkn shhabrkn shmobrknle tobrkn todpbrkn21 toitkbrkn ||||Bread knives are valued for their titular role in slicing bread and a wide range of other tasks that make these knives among the most versatile in the knife block. One of the unifying features of bread knives is the serrated edges that allow them to saw through crusty bread or slice through softer baked items.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bust3x11||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-11-141.png||||||Buffalo Strop 3" x 11"||BuffaloStrop11||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||15.000||15.000 ||||||||||||1||1||1||0||||||||The Richmond Buffalo Strop is the perfect choice for those looking to quickly touch up an edge on a knife or razor.
Strops are the most effective way of discharging fine abrasive materials to the bevel edge of your knife or razor. This bark-tanned Buffalo leather magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various sprays or pastes with excellent results.
You will be amazed at how a few strokes on this strop will return a dull edge to perfect sharpness. Home cooks will be especially pleased with the ease and efficiency of the stropping process. Even those with little sharpening experience will find the use of a strop to be the easiest way of maintaining a fine edge on their blade.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bovinestrop3x8||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-130.png||||||Buffalo Strop 3" x 8"||BuffaloStrop8||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||12.000||12.000 ||||||||||||1||1||1||0||||||||New color and finish on the leather as of 6/11/2023.
This buffalo strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on buffalo leather. Both work equally well.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bustforedpro||item-1||solidtemplate||edprostac||https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-for-edge-pro-1-x-6-108.png||||||Buffalo Strop for Edge Pro 1" x 6" Close Out||EPBuffaloStrop1x6||specials > linecooks > sharpening-stones > edgepro > edprostac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Strop Accessories > ||6.000||11.000 ||6.000 ||||||||||1||1||1||0||||||||We've combined two popular items: the buffalo honing leather attached to an Edge Pro plate, allowing you to strop on the Edge Pro.
You can use this fine-grain side with or without spray or compound. Just remember to go "backwards" only on the strop since you will cut into the leather if you "push" the strop against the edge of your knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bumpersticker||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-132.png||||||Bumper Sticker||Honor||specials > linecooks > stickers > ||Resources > For Professionals > Stickers > ||1.490||1.490 ||||||||0.000 ||||1||1||1||0||||||||Here's a fun way to show off your interest in knives and sharpening. Our first CKTG bumper sticker! It reads "My Knives Are Sharper Than Your Honor Student." Steel: Carpenter CTS-XHP Steel Handle: Western-style, Cocobolo Wood Weight: 3.4 oz (96 g) Edge Length: 93mm Blade Height: 27mm Total Length: 194mm
The Carpenter CTS-XHP steel is a high-carbon, high-chromium alloy known for its excellent edge retention, corrosion resistance, and ease of sharpening. This makes it an ideal choice for a paring knife that needs to maintain a sharp edge for precision tasks.
The cocobolo handle not only adds a beautiful aesthetic but also provides durability and comfort in hand. Cocobolo is a dense hardwood, known for its rich colors and smooth finish.
With a total length of 194mm and a blade edge of 93mm, this paring knife is well-sized for intricate cutting tasks, such as peeling, slicing small fruits, or detailed work. The blade height of 27mm offers enough clearance for control without being bulky.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|buhaxhpgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/butch-harner-xhp-gyuto-210mm-44.png||||||Butch Harner XHP Gyuto 210mm||BHX-G21||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||750.000||750.000 ||||||||||||1||1||1||0||||||||Butch Harner 210mm Custom Gyuto--Carpenter XHP Steel. We're proud to offer a limited run of custom 210mm gyutos from American bladesmith Butch Harner, a craftsman known for his bold designs, meticulous handwork, and uncompromising performance. These knives reflect Butch's signature style--clean lines, exceptional grinds, and a feel in hand that professional chefs and serious home cooks alike will appreciate.
Crafted from Carpenter XHP steel, this gyuto combines the best of both stainless and carbon properties. XHP is a powder metallurgy steel with excellent edge retention, high hardness, and surprisingly easy sharpenability. It behaves more like a carbon steel in sharpening response while offering the corrosion resistance of a true stainless--making it a favorite among knife enthusiasts who want durability without compromise.
The 210mm gyuto is an ideal length for versatility in the kitchen, offering a perfect balance between agility and cutting power. Butch’s grind work stands out here--the blade tapers beautifully from heel to tip, with a thin, laser-like edge that glides through ingredients effortlessly.
Each knife is custom finished and fitted with a unique handle (materials may vary), contributing to a one-of-a-kind look and feel. As with all of Butch's knives, quantities are very limited and availability is scarce. Maker: Butch Harner Country: USA Steel: Carpenter XHP (Powder Metallurgy Stainless) Edge Grind: 50/50 Handle: Custom Octagonal (varied materials) Finish: Satin Weight: 7.1 oz (202 g) Edge Length: 207 mm Total Length: 367 mm Spine Thickness at Base: 3 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|buha21gy||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/butch-harner-210mm-gyuto-57.png||||||Butch Harner XHP Gyuto 210mm||Butch-Custom1||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||750.000||750.000 ||||||||||||1||1||1||0||||||||Butch Harner 210mm Custom Gyuto -- Carpenter XHP Steel
We're proud to offer a limited run of custom 210mm gyutos from American bladesmith Butch Harner, a craftsman known for his bold designs, meticulous handwork, and uncompromising performance. These knives reflect Butch’s signature style--clean lines, exceptional grinds, and a feel in hand that professional chefs and serious home cooks alike will appreciate.
Crafted from Carpenter XHP steel, this gyuto combines the best of both stainless and carbon properties. XHP is a powder metallurgy steel with excellent edge retention, high hardness, and surprisingly easy sharpenability. It behaves more like a carbon steel in sharpening response while offering the corrosion resistance of a true stainless--making it a favorite among knife enthusiasts who want durability without compromise.
The 210mm gyuto is an ideal length for versatility in the kitchen, offering a perfect balance between agility and cutting power. Butch's grind work stands out here--the blade tapers beautifully from heel to tip, with a thin, laser-like edge that glides through ingredients effortlessly.
Each knife is custom finished and fitted with a unique handle (materials may vary), contributing to a one-of-a-kind look and feel. As with all of Butch's knives, quantities are very limited and availability is scarce. Maker: Butch Harner Country: USA Steel: Carpenter XHP (Powder Metallurgy Stainless) Edge Grind: 50/50 Handle: Custom Octagonal (varied materials) Finish: Satin Weight: 7.6 oz (216 g) Edge Length: 208 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cacodpocl||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/cape-cod-polishing-cloths-95.png||||||Cape Cod Polishing Cloths||146965||knife-accessories > addonitems > ||Accessories > Add On Items > ||5.950||5.950 ||||?wmode=transparent"||||0.100 ||||1||1||1||0||||||||Cape Cod Metal Polishing Cloths are moist cotton cloths saturated with just the right amount of polish and they work really well for removing patina from your carbon steel knives. Just wipe on and then polish off with a dry cloth (I like micro fiber cloths best for these). ||3.000 ||||1||1||1||0||||||||CCK is the biggest manufacturer of cleavers in the world. They know cleavers! So if you are looking for that bone-crushing machine...here it is.
This cleaver from CCK is called the Bone Chopper for very good reason. It is perfect for hacking through bones or even whole carcasses. Whether you are breaking down a cow or a deer or processing a pile of bones for your next stock pot, you need a knife with a big, thick blade that can take an edge yet is soft enough to resist chipping. The Bone Chopper is made from a carbon steel that will provide those attributes. Because it's carbon, it does require careful cleaning and drying after every session.
The blade is attached to a wooden barrel-shaped handle that is functional rather than pretty. But that is what this knife is all about. Function. And that function is simple. To chop bones. Easily, efficiently, and cleanly.
PLEASE NOTE WE CAN'T DO FINISH SHARPENING ON THIS ONE.
**This cleaver DOES NOT fit the cleaver saya or the tiger wood cleaver stand. We recommend a felt protector. Weight: 1 lb, 14 oz (852 g) Edge Length: 228 mm Total Length: 338 mm Spine Thickness at Heel: 8 mm Blade Height: 101 mm Engraving: Laser Engraved (see photos--video is out of date)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ccksmclstha||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-small-cleaver-stainless-handle-158.png||||||CCK Cai Dao KF1813 Stainless||KF1813||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||135.000||135.000 ||||||||||||1||1||1||0||||||||This is a vegetable slicer. If you don’t own a CCK cleaver you are missing out on one of the pillars of knifedom. That’s a bit of an exaggeration, but this type of knife and this brand in particular are possibly used by more cooks and chefs around the world than any other.
Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.
The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance free Chinese style cutter. This is designed as a vegetable slicer. It is not a heavy duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy-to-use processor of ingredients.
The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended.
Our cleaver saya does NOT fit this knife--it's WAY too big. Maker: Chan Chi Kee Location: Hong Kong Blade: Stainless Steel Handle: Stainless Steel Weight: 8.6 oz (246 g) Edge Length: 192 mm Total Length: 295 mm Spine Thickness at Heel: 2 mm Blade Height: 80 mm Engraving: Laser Engraved (see photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cckcleavers||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/cck-cleavers-98.png||||||CCK Cleavers||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||cckcleaver2 chchikeeslkf ccksmstcl ccksmclstha cckcleaver3 cckkaukoch cckcleaver1 cckbonechopper weclst tiwodoclst ||||Chan Chi Kee (CCK) cleavers are a cult favorite among professional chefs and knife enthusiasts alike. Handmade in China for a legendary Hong Kong cutlery shop, these cleavers are known for their exceptional balance, thin grinds, and incredible value. ChefKnivesToGo is one of the few U.S. retailers offering these blades, making them a rare find. Whether you're prepping a mountain of vegetables or breaking down proteins, a CCK cleaver delivers power and finesse in equal measure.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cckkaukoch||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-kau-kong-chopper-285.png||||||CCK Kau Kong Chopper||KF1411||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||145.000||145.000 ||||||||||||1||1||1||0||||||||CCK Kau Kong Chopper. This one has some heft and would be a good all-purpose knife that can handle chopping chicken bones and tougher items. Weight: 24.6 oz (695 g) Edge Length: 205 mm Total Length: 312 mm Spine Thickness at Base: 7 mm Blade Height at Front: 135 mm Blade Height at Back: 110 mm Engraving: Laser Engraved (see photos) Please note that the cleaver stand does NOT fit this knife||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chchikeeslkf||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/chan-chi-kee-slicer-kf-1302-76.png||||||CCK KF1302 Cai Dao ||KF1302-New-One||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The CCK KF1302 Cai Dao, also known as the “small slicer,” is a precision-crafted Chinese vegetable cleaver designed for clean, efficient slicing. Slightly longer and taller than its sibling, the KF1303, this model retains the same impressively thin blade profile, making it ideal for delicate prep work and paper-thin cuts.
Engineered specifically for vegetables, the KF1302 excels at tasks like julienning, fine slicing, and chiffonade. Its ultra-thin, high-carbon steel blade glides through produce with minimal resistance, offering exceptional control and edge precision. Please note: this knife is not intended for cutting bones or hard ingredients, as the thin edge is optimized for finesse, not force.
Upgrade your kitchen with this standout tool from the renowned makers at CCK—perfect for those who value speed, accuracy, and traditional Chinese craftsmanship. Its performance, balance, and razor-sharp edge make it a favorite among professional chefs and serious home cooks alike.
We do not have a saya that will fit this cleaver. Weight: 10.5 oz (300 g) Edge Length: 220 mm Total Length: 325 mm Spine Thickness at Base: 3 mm Blade Height: 94 mm Engraving: Laser Engraved (see photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cckcleaver1||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-large-slicer-303.png||||||CCK Large Slicer||BIGLARGEKF1103||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||165.000||165.000 ||||||||3.000 ||||1||1||1||0||||||||Cleavers are in! At least they are in the minds of many chefs who swear by their fast and efficient ability to take on a huge variety of cutting, chopping, and slicing duties.
Of course they are the default chef knife in China and other Asian countries. As such they obviously are able to do everything the western or Japanese chef knife can do.
What is amazing is that despite their size and weight, they can process the smallest of ingredients with a deft action. This particular example is even more adept at these delicate tasks as it comes with a rather thin blade compared to other cleavers of this size. The blade also takes a really impressive edge.
This knife features a carbon steel construction, so rusting and corrosion can take place if you let it stay wet or dirty.
Once you get to use and appreciate the subtleties of the Chinese cleaver you might also become a proponent of the school that believes that this is the only knife a chef needs for the vast majority of his or her daily cutting requirements.
This cleaver does not fit the cleaver saya that we sell. Weight: 14.5 oz (411 g) Edge Length: 227 mm Total Length: 330 mm Spine Thickness at Heel: 3 mm Blade Height: 110 mm Handle Diameter: 30.5 mm Engraving: Laser Engraved (see photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cckcleaver3||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-li-l-rhino-cleaver-280.png||||||CCK Li'l Rhino Cleaver||KF2205||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Chinese Cleavers are the Asian version of the French chef knife. They are not used for chopping bone; they are slicers and are treated and used like a chef's knife. The Chinese have used the cleaver since the beginning of time and the Japanese combined it with their metallurgy and created some really nice cleavers of their own.
Chan Chi Kee (also known as CCK) is a big name in Chinese Cleavers. They also make various kitchen tools and utensils for professional and home cooks.
The Li'l Rhino Cleaver gets its name from looking like the small horn on a rhinoceros. It is a perfect tool for chopping herbs and vegetables. It's also a good choice for breaking down primal cuts of meat. With its pointed tip and rounded front end, the Li'l Rhino also loves to get between bones or remove skin.
The blade is made from carbon steel, so extra care is required to prevent rusting and corrosion. Keep it dry and clean, and you will not have problems. This is one fun knife that is also high in function and has great appeal.
Finish sharpening service is not available for this knife.
This knife does not fit our cleaver saya. Weight: 8.5 oz (240 g) Edge Length: 215 mm Total Length: 290 mm Spine Thickness at Heel: 3 mm Blade Height: 81 mm Engraving: Laser Engraved (see photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cckcleaver2||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-small-cleaver-224.png||||||CCK Small Cleaver KF1303||KF1303||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||125.000||125.000 ||||||||2.000 ||||1||1||1||0||||||||This is a vegetable slicer.
This CCK Small cleaver was used and recommended in Christopher Kimball's Milk Street Magazine, and sales have gone way up as a result. A small Chinese chef's knife is called a Sangdao and is an excellent cleaver at an even better price. It is made from carbon steel with a tough kurouchi finish. It requires extra care to keep from rusting, so it is vital to keep it clean and dry between uses.
The CCK Small Cleaver is our best-selling cleaver at CKTG. It is a wonderful introduction to the world of Chinese chef knives. The blade is relatively thin for a knife of this type and has a sharp edge. There is a very slight belly to the edge profile, which reduces the chance of the end sticking into the cutting board.
Sangdao are the perfect knives to quickly and precisely chop, julienne, and slice meats and vegetables, but they will not cut any bones...so please don't try!
This is a great choice for those wanting their first cleaver or chefs looking for a workhorse for vegetable prep. Weight: 8.8 oz (249 g) Edge Length: 210 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 89 mm Engraving: Laser Engraved as of 1/2021 (see photos)||||||||||||||||0||||||||||New||||||||||CCK||||0||~~|^^|ccksmstcl||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-small-stainless-cleaver-236.png||||||CCK Small Stainless Cleaver 205mm||KF1912||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||135.000||135.000 ||||||||1.000 ||||1||1||1||0||||||||This is a vegetable slicer.
If you don't own a CCK cleaver, you are missing out on one of the pillars of knifedom. That's a bit of an exaggeration, but this type of knife and this brand in particular are possibly used by more cooks and chefs around the world than any other.
Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.
The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance-free Chinese-style cutter. This is designed as a vegetable slicer and chopper. It is not a heavy-duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy-to-use processor of small to medium ingredients.
The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended. Weight: 9.0 oz (255 g) Edge Length: 204 mm Total Length: 315 mm Spine Thickness at Heel: 2 mm Blade Height: 89 mm Engraving: Laser Engraved as of 1/2021 (See Photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ce320mesist||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/cerax-320-medium-size-stone-48.png||||||Cerax 320 Grit Standard Size||401||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||40.000||40.000 ||||||||3.000 ||||1||1||1||0||||||||The stones are quick cutters with a high concentration of abrasives in the stone. They require a quick soak before use. This stone measures 205 x 73 x 27mm. Comes with a small rubber stone holder that works very well along with a small cleaning stone. These are great values and favorite low grit stone that we sell.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ceraxcombo1k3k||item-1||solidtemplate||cost||https://s.turbifycdn.com/aah/chefknivestogo/cerax-combo-1k-3k-103.png||||||Cerax Combo 1K/3K||CR-3800||specials > linecooks > sharpening-stones > cost > ||Resources > For Professionals > Sharpening Stones > Combination Stones > ||55.000||70.000 ||55.000 ||||||2.000 ||||1||1||1||0||||||||These Cerax Combination stones are a great way to start your sharpening obsession. This set has the 1K and the 3K back to back in a convenient box that works as a stone holder as you sharpen. The stones are 185mm by 65mm. The 1K is a bit thicker at 16mm, vs. the 3K at 13mm. These are water stones, so you'll need to soak them for 5-10 minutes before using them, but don't leave them in the water for too long. This set also comes with a small nagura for creating a slurry or for cleaning the stones.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chefsets||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/chef-sets-51.png||||||Chef Equipment||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||ststgr chkish mackish ckbesc mochwisaca16 mochsetwisac thproulfadif rigoplsp ri12pcplspse kotw ckth kuriswcape kuripe3pcset tojiro-kitchen-shears rismsp ckplsp rilaplspblsa rislsp chsh riarmiplsp riofpltw ri8pltw tofiscsc bumpersticker minisword kuripakn ch8pcknro chtsh tojiroknifebag chbaai10pa frropin wafrropin oakfrropin ||||Here are a variety of chef sets that we've put together using our best selling items at good discounts. We also are including some of our most popular pro cook tools in this section so it's easier to find them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkntogorost||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chef-knives-to-go-round-sticker-54.png||||||Chef Knives To Go Round Sticker||RoundBlack||specials > linecooks > cktgswag > ||Resources > For Professionals > Swag > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||Chef Knives To Go Round Sticker. Measures 2 3/4" in diameter.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chbaai10pa||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-band-aids-10-pack-111.png||||||Chefknivestogo Band Aids 10 Pack||BandAids||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||Chefknivestogo Band Aids 10 Pack.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chblfekn3pcs||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-felt-knife-3pc-set-99.png||||||Chefknivestogo Black Felt Knife Guard 3pc Set||3-6-8||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||10.000||10.000 ||||||||||||1||1||1||0||||||||Chefknivestogo Black Felt Knife Guard 3pc Set. This combination fits the Tojiro 3pc set well. The guards used are the 3.5", 6", and 8.5". Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2.
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chbloftw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-offset-tweezers-140.png||||||Chefknivestogo Black Offset Tweezers||BlackOffsetTweezers||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||14.000||14.000 ||||||||||||1||1||1||0||||||||These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients. Offset Fine Tip 7.8" length Hand-wash only||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chblgu12||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-12-152.png||||||Chefknivestogo Blade Guard 12" ||CardStockBladeProtector||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||1.000||1.000 ||||||||||||1||1||1||0||||||||This handy laminated, card stock knife guard works well at a good price for covering your knives and transporting them in your knife bags or storing in your kitchen drawers. These will handle blades up to 12" long but will work great with smaller ones as well. The sheaths are surprisingly durable and are a low priced, easy way to protect your edges. 1 Large Blade Guard 12 Inch x 2.5inch (305mm x 63mm)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chblgu||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-81.png||||||Chefknivestogo Blade Guard 3pc Set||NEWCKTGBladeGuardSet||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||3.000||3.000 ||||||||0.050 ||||1||1||1||0||||||||This handy set of laminated, card stock knife guards are perfect for covering your knives and transporting them in your knife bags or storing in your kitchen drawers. These will handle blades up to 12" long but will work great with smaller ones as well. The sheaths are surprisingly durable and are a low priced, easy way to protect your edges. This 3 pc set includes. 1 Large Blade Guard 12 Inch x 2.5inch (305mm x 63mm) 1 Medium Blade Guard 8 inch x 2.5inch (202mm x 63mm) 1 Small Blade Guard 5.5 inch x 2.5 inch (140mm x 63mm)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chbloftw1||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blue-offset-tweezers-136.png||||||Chefknivestogo Blue Offset Tweezers||BlueOffsetTweezers||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||14.000||14.000 ||||||||||||1||1||1||0||||||||These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients. Offset Fine Tip 7.8" length Hand-wash only||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsoilst1||item-1||solidtemplate||rustremovers||https://s.turbifycdn.com/aah/chefknivestogo/camelia-oil-94.png||||||Chefknivestogo Camellia Oil 118ml||Camellia||specials > linecooks > shac > rustremovers > ||Resources > For Professionals > Sharpening Accessories > Rust Removers > ||14.250||14.250 ||||||||0.250 ||||1||1||1||0||||||||This is used to help prevent rusting on carbon steel knives and tools and swords. It's been used for centuries in Japan and works well. This bottle has a fine spray top so it's easy to use. Simply spritz the knife and rub it over the blade with a paper towel.
Virgin organic Camellia oil, commonly known as "tea seed oil", is a carrier vegetable oil extracted from the seeds of the Camellia oleifera evergreen plant. It is yellow in color with a light, nutty flavor. Camellia oil is the main cooking oil used in many Asian countries. It has fewer saturated fatty acids and more monounsaturated fatty acids than olive oil, has high levels of vitamin E and contains polyphenol antioxidants. Camellia oil is also used for cosmetic applications and is often used in soaps and creams. Because the oil is easily absorbed without a greasy feeling, it is often used to keep skin hydrated as well as condition and strengthen hair. Item Weight: 4.9 ounces / 138g Volume: 118ml Used for preventing rust. Not for consumption.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chdipa25mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-25-micron-91.png||||||Chefknivestogo Diamond Paste 0.25 Micron||CKTGPaste-25||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000||6.000 ||||||||||||1||1||1||0||||||||Chefknivestogo Diamond Paste .25 Micron. This is the finest paste in our line and will put a wicked edge on your knife as a final finishing strop. Made with water-based diamond paste at .25 micron size, this item contains 5g of product and will last a long time since a little goes a long way.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chdipa5mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-177.png||||||Chefknivestogo Diamond Paste 0.5 Micron||CKTGPaste-5||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000||6.000 ||||||||||||1||1||1||0||||||||Chefknivestogo Diamond Paste .5 Micron is a new product made with 5 grams of water-based diamond paste at .5 micron. Easy to use and does a very nice job finishing your edges.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chdipa75mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-75-micron-77.png||||||Chefknivestogo Diamond Paste 0.75 Micron||CKTGPaste-75||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000||6.000 ||||||||||||1||1||1||0||||||||Easy to use and priced low to help encourage you to try stropping. This paste contains .75 micron diamonds and is water-based. Just squeeze a small amount out and spread on your balsa or leather strop and let it dry for a few minutes. This paste lasts a long time so a little goes a long way. The syringe is filled with 5 grams of product.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chdipa1mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-1-micron-162.png||||||Chefknivestogo Diamond Paste 1 Micron||CKTGPaste-1||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000||6.000 ||||||||0.200 ||||1||1||1||0||||||||These are new, water-based diamond paste that works perfectly with our strops. The particular one is 5 grams and contains 1 micron diamond paste. To use squeeze out about 2 pea sized drops and spread on leather, balsa or any other strop material you want. Let it dry for about 5 minutes and then have at it.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chdipa3mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-3-micron-103.png||||||Chefknivestogo Diamond Paste 3 Micron||CKTGPaste-3||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000||6.000 ||||||||0.200 ||||1||1||1||0||||||||When you start getting into really fine finishing stones become prohibitively expensive. The Chefknivestogo Diamond Paste 3 Micron will give you great results when just a small amount is applied to your leather or balsa strop. Quick and easy and very effective. Give it a try.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chdipa5mi1||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-186.png||||||Chefknivestogo Diamond Paste 5 Micron||CKTGPaste-5Micron||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||6.000||6.000 ||||||||0.200 ||||1||1||1||0||||||||When you start getting into really fine finishing stones they become prohibitively expensive. The Chefknivestogo Diamond Paste 5 Micron will give you great results when just a small amount is applied to your leather or balsa strop. Quick and easy and very effective. Give it a try.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|drizzlespoon||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/drizzle-spoon-68.png||||||Chefknivestogo Drizzle Spoon ||Spoon-Drizzle||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Introducing the Chefknivestogo Drizzle Spoon - a specially crafted culinary tool designed with a generously sized bowl and pour spout, allowing for precise and effortless saucing of plates. Made from premium stainless steel, the drizzle spoon's unique design offers enhanced control and measures 8" in length. Sold individually.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chfo1||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-forum-57.png||||||Chefknivestogo Forum||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chgooftw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-gold-offset-tweezers-145.png||||||Chefknivestogo Gold Offset Tweezers||GoldOffsetTweezers||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||14.000||14.000 ||||||||||||1||1||1||0||||||||These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients. Offset Fine Tip 7.8" length Hand-wash only||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chknbox||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-box-76.png||||||Chefknivestogo Knife Box||CKTG-Knife-Box||specials > linecooks > cktgswag > ||Resources > For Professionals > Swag > ||4.950||4.950 ||||||||||||1||1||1||0||||||||This is a Chefknivestogo knife box that measures 2 3/4" x 15 3/4".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kngu6s||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/knife-guard-6-5-slim-65.png||||||Chefknivestogo Knife Guard 6.5" (slim) ||CKTGPlastic-6slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||3.000||3.000 ||||||||0.200 ||||1||1||1||0||||||||This blade guard measures 6.5" or about 165mm and will fit most knives this size including long pettys, paring knives and utility knives. Also measures 1" wide. It's open on one side so you can easily slide the knife into the guard and it will hold it. This plastic is hard, food safe and durable. Great for taking your knives to work or protecting them when putting them in your drawer for quick and inexpensive storage. They're also dishwasher safe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chladrsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-large-drizzle-spoon-105.png||||||Chefknivestogo Large Drizzle Spoon||Spoon-LARGEDrizzle||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Chefknivestogo Large Drizzle Spoon makes plating easy. Holds approximately 2 tbsp. Measures 9" in length.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cooftw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/colored-offset-tweezers-193.png||||||Chefknivestogo Rainbow Offset Tweezers||RainbowOffsetTweezers||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||14.000||14.000 ||||||||0.300 ||||1||1||1||0||||||||These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients. Offset Fine Tip 7.8" length Hand-wash only||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chsh||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sharpie-122.png||||||Chefknivestogo Sharpie!||Sharpie||specials > linecooks > cktgswag > ||Resources > For Professionals > Swag > ||1.550||1.550 ||||||||0.250 ||||1||1||1||0||||||||Chefknivestogo Sharpie! We couldn't resist putting our logo on a sharpie. So many of our customers are pro cooks and culinary students and these markers are great to have at work or school.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wallet||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slim-fit-leather-wallet-217.png||||||Chefknivestogo Slim Fit Leather Wallet||Wallet||newarrivals > ||New Arrivals > ||5.950||9.950 ||5.950 ||||||0.200 ||||1||1||1||0||||||||Chefknivestogo Leather Wallet — A Sharp Addition to Our Swag Collection
We’re excited to add this sleek leather wallet to our growing Chefknivestogo swag lineup! Just like our knives, it blends function, form, and quality craftsmanship in one clean design.
Crafted from 100% genuine leather with a smooth finish and durable polyester lining, this minimalist wallet offers everyday practicality without the bulk. Despite its slim size — just 3 1/8" x 4 7/16" x 1/9" — it features eight smartly designed slots to keep your essentials organized and accessible.
The embossed Chefknivestogo logo adds a touch of class and makes this a perfect gift for any knife enthusiast or loyal fan. Each wallet comes beautifully boxed and ready to gift.
100% Leather Exterior Polyester Lining Slim Profile: 3 1/8" x 4 7/16" x 1/9" 8 Convenient Card Slots Embossed Chefknivestogo Logo Gift Box Included
Would you like me to tailor it further for a Turbify product listing (HT||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chsmhibo15x8||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-51.png||||||Chefknivestogo Small Hinoki Board 15" x 8" x.75"||Chefknivestogo-Hinoki||knife-accessories > booscutboar > ||Accessories > Cutting Boards > ||40.000||40.000 ||||||||||||1||1||1||0||||||||Chefknivestogo Small Hinoki Board 15" x 8" x.75". We import this board from Japan. Made from high-quality Hinoki wood, this board is perfect for making a quick sandwich or salad. Light and easy to store.
Ground shipping only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|links||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/online-cutlery-store-45.png||||||Chefknivestogo Specials||||||||||||||||||||||0||1||0||0||||spor6da tojiroknifebag tojirosteak tofiscsc tohaknbag toprofitw ch8pcknro tiwodoclst ck2stknsh nastho wafrropin wejadeknro yasmfl yahikosticker yusanst yusantato yusanwopr nisg2daki24s jachsetfl hahisldgy21 ||||Welcome to our online cutlery store. Chef Knives To Go sells a wide selection of kitchen knives, sharpeners, and cutting boards.||||Chef Knives||||||||||||0||||||||||New||||||||||||||0||~~|^^|chlost||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-logo-sticker-115.png||||||Chefknivestogo Sticker 5"||ChefknivestogoLogoSticer||specials > linecooks > cktgswag > ||Resources > For Professionals > Swag > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||Chefknivestogo Logo Sticker. Measures 5" Long by 1.5" tall.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chtsh||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-t-shirt-108.png||||||Chefknivestogo T-Shirt||T-Shirt||specials > linecooks > cktgswag > ||Resources > For Professionals > Swag > ||14.950||14.950 ||||||||0.300 ||||1||1||1||0||||||||Show your colors and your love for all things sharp with the new CKTG T- Shirt.
The shirt is made from high quality, comfortable cotton/poly blend, fine knit jersey. It is designed with a full cut to provide a roomier fit and features double stitched sleeves and bottom hem for durability. The ribbed crew neck collar keeps its shape wash after wash. And the taped neck and shoulders add strength. It also features a tear away tag for added comfort.
The shirt is printed with our new logo on the front pocket area and a crossed knives design featuring our “Stay Sharp” motto in full size on the back.
These shirts are super soft and easy to wear. They make great gifts for your knife-crazy spouse or friend. Or buy one for yourself and prove to the world you are a knife nut!
Stay sharp my friends!||"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chrese||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/chip-repair-service-71.png||||||Chip/Tip Repair Service||Chips||knife-accessories > knshse > ||Accessories > Knife Sharpening Service > ||34.950||34.950 ||||||||||||1||1||1||0||||||||Here is how to use our chip repair service:
Order 1 service per knife. Ship knife to:
Chefknivestogo
5980 Executive Dr Ste D
Fitchburg, WI 53719
The Chip/Tip service includes our sharpening service with the repair, so there is no need to order the sharpening service. We'll do the work and mail them back within two business days. If you order other items AND this service, we will wait and ship everything back to you together.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkiknfa||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-knife-factory-46.png||||||Chopper King||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||chkiwh2na161 sonofork5cas chkisidrvch knkish2cl taknkiau chkiw2smsl chkivgsmsl21 chkivgno1cl chkiaubokn14 chkibigtube chkikish chkismkisc ||||Chopper King Knife Factory is based in Taiwan and imports their steel from Japan, so they have excellent steel at great prices.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkiaubokn14||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-aus10-boning-knife-145mm-278.png||||||Chopper King AUS10 Boning Knife 145mm||CK-AUS10-Honesuki||resources > boning-knives > ||Knife Types > Boning Knives > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Chopper King AUS10 Boning Knife 145mm. This is a nice, handy boning knife at a good price using very good AUS10 stainless steel. It's great for a pro cook who needs good value and isn't picky about fit and finish. Weight: 3.8 oz (110 g) Blade Length: 144 mm Total Length: 282 mm Spine Thickness at Base: 2.0 mm Blade Height: 39.2 mm Steel Type: AUS10 Stainless Steel Blade Grind: Right-Handed||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkibigtube||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-big-tuna-belly-97.png||||||Chopper King Blue #1 Big Tuna 280mm ||CK-B1-BigTuna||resources > cleavers > ||Knife Types > Cleavers > ||185.000||185.000 ||||||||4.000 ||||1||1||1||0||||||||Chopper King Big Tuna Belly. Besides breaking down huge fish this knife would make a great conversation starter at a BBQ cook-off. Blacksmith: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Steel: Takefu Steel V-toku1 (Blue #1) HRC: 64 Cladding: Stainless Weight: 2 lbs 11 oz (1.2 kg) Edge Length: 285 mm Total Length: 350 mm Spine Thickness: 5 mm Blade Height at Tallest Point: 190 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkikish||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-kitchen-shears-41.png||||||Chopper King Kitchen Shears - Green||CK-Green||knife-accessories > addonitems > ||Accessories > Add On Items > ||15.000||15.000 ||||||||||||1||1||1||0||||||||Introducing the Chopper King Kitchen Shears, your new go-to tool from Taiwan for culinary precision and convenience. Crafted with exceptional quality, these shears are designed to handle everything from snipping fresh herbs to cutting through tough meat and poultry. With ergonomic handles that provide a comfortable grip and blades forged from high-grade stainless steel, they ensure a clean cut every time. Whether you're a professional chef or a home cooking enthusiast, the Chopper King Kitchen Shears will make food preparation effortless and more enjoyable. They measure 210mm from tip to the end of the handle with an 80mm blade length. They weigh 5.3 oz or 150g.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkisidrvch||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-silver-dragon-v-gin1-small-chopper-13.png||||||Chopper King Silver Dragon V-Gin1 Mini Chopper||CK-MiniChopper||resources > cleavers > ||Knife Types > Cleavers > ||65.000||65.000 ||||||||||||1||1||1||0||||||||This compact yet heavy-duty cleaver is designed to tackle a wide range of kitchen tasks. It features a Japanese semi-stainless steel core known as V-Gin1, which is often referred to as “Stainless Chromax.” The core is clad with a layer of soft stainless steel, offering a good balance of cutting performance and rust resistance. Weight: 1.125 lb (504 g) Edge Length: 184 mm Total Length: 290 mm Spine Thickness at Base: 4 mm Blade Height: 87 mm Grip Length: 106 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkismkisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-small-kitchen-scissors-29.png||||||Chopper King Small Kitchen Scissors - Purple||CK-Small-Purple||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||12.950||12.950 ||||||||||||1||1||1||0||||||||Discover the versatility of Chopper King Kitchen Scissors, your go-to stainless steel shears for a multitude of household tasks. With ergonomic handles and an ideal size of 6.5" L x 3.25" W, they offer comfort and efficiency for everything from cutting herbs to opening packages. Proudly crafted in Taiwan by Chopper King, these scissors are designed to elevate your kitchen experience. They weigh 2 oz (58 g).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sonofork5cas||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/son-of-orca-k5-carbon-steel-funayuki-knife-13.png||||||Chopper King Son of Orca K5 Fish Knife||CK-K5-SonofOrca||resources > cleavers > ||Knife Types > Cleavers > ||40.000||40.000 ||||||||||||1||1||1||0||||||||Chopper King Son of Orca K5 Fish Knife
Chopper King of Taiwan is a small, family-run workshop producing distinctive knives with tons of character—and we’re proud to be their first U.S. dealer here at CKTG. The "Son of Orca" Funayuki is forged from K5 carbon steel, prized for its razor-sharp edge, stability, and easy touch-up maintenance. This versatile slicer brings personality and performance to everyday prep tasks.
Originally designed for restaurant use, particularly for breaking down fish, these knives are favored by pros who appreciate blades that sharpen easily and perform reliably. With its rustic style, handcrafted feel, and limited production, the Son of Orca is a great choice for cooks looking for something beyond the typical factory-made fare.
Kakutani Fish Knife Specs: Maker: Chopper King Location: Taiwan Edge Steel: K5 Carbon Steel Weight: 10.5 oz (298 g) Edge Length: 215 mm Total Length: 320 mm Spine Thickness at Base: 3 mm Blade Height: 65 mm Handle Length: 110 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taknkiau||item-1||solidtemplate||chkiknfa||https://s.turbifycdn.com/aah/chefknivestogo/taiwan-knife-king-aus10-80.png||||||Chopper King Stainless Cleaver 210mm||CK-AUS10-Cleaver||shopbysteel > white2steel > chkiknfa > ||Shop by Steel > White #2 Steel > Chopper King > ||65.000||65.000 ||||||||||||1||1||1||0||||||||We have a large variety of Chinese knives but most of them are made with carbon steel and have reactive iron cladding. A long-time customer recently introduced these to me and we've been pleasantly surprised with this excellent AUS10 stainless steel knife from Chopper Knife King in Taiwan. The edge length on this one is 210mm and the thickness is 1.5mm at the middle of the spine and about 3mm over the heel. They come with a good out-of-the-box edge and a pretty darn good fit and finish. Maker: Chopper King Location: Taiwan Steel: AUS10 Stainless Steel (From Japan) Cladding: Stainless Construction: San Mai, Hammer Forged Weight: 12.4 oz (352 g) Edge Length: 210 mm Blade Height at Base: 105 mm Spine Thickness at Base: 3 mm Spine Thickness at Middle: 1.5 mm Handle: Bubinga, Clear Coat Finished||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkivgno1cl||item-1||solidtemplate||chkiknfa||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-no-1-cleaver-15.png||||||Chopper King VG10 Cleaver 210mm||CK-VG10-Cleaver||shopbysteel > white2steel > chkiknfa > ||Shop by Steel > White #2 Steel > Chopper King > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Chopper King ST VG10 Slicer Cleaver 210mm
This ST VG10 #1 Slicer Cleaver is designed for cooks who want a versatile kitchen tool with modern stainless performance. Forged with VG10 stainless steel, this cleaver features a thin 1.5mm spine and tall profile that makes it an efficient cutter for vegetables, meats, and more. Despite its size, the blade is balanced and easy to handle thanks to a comfortable 109mm handle.
VG10 is a well-regarded stainless steel that holds a keen edge and resists corrosion, making this cleaver both sharp and low-maintenance. The three-layer stainless clad construction provides strength and stability while allowing the knife to be kept thin and agile. At 358 grams, it has enough weight to power through ingredients but remains nimble for precise cuts.
This cleaver is a great choice for home cooks and professionals looking for a stainless alternative to traditional carbon steel vegetable cleavers. Weight: 12.6 oz (358 g) Edge Length: 211 mm Total Length: 318 mm Spine Thickness at Base: 3 mm Spine Thickness at Middle: 1.5 mm Blade Height: 105 mm Handle Length: 109 mm Steel: VG10 Stainless Construction: Stainless Clad, Three-Layer||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkivgsmsl21||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-small-slicer-210mm-123.png||||||Chopper King VG10 Small Slicer 205mm||CK-VG10-SS||resources > cleavers > ||Knife Types > Cleavers > ||85.000||85.000 ||||||||||||1||1||1||0||||||||Chopper King VG10 Small Slicer. Better steel, a better handle, and a lower price than many Chinese knives on the market. They import high-grade VG10 stainless steel from Japan, which makes a big difference. The knife now has the same profile as the CCK1303 and it now fits our cleaver saya. Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: VG10 Stainless Steel from Japan HRC: 60-61 Weight: 10.6 oz (300 g) Edge Length: 205 mm Blade Height at Base: 91 mm Blade Height at Middle: 88.5 mm Spine Thickness at Base: 3 mm Spine Thickness at Middle: 2 mm Handle: Bubinga, Round||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knkish2cl||item-1||solidtemplate||chkiknfa||https://s.turbifycdn.com/aah/chefknivestogo/knife-king-shirogami-2-cleaver-86.png||||||Chopper King White #2 Cleaver 215mm||CK-W2-Cleaver||shopbysteel > white2steel > chkiknfa > ||Shop by Steel > White #2 Steel > Chopper King > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Chopper Knife King of Taiwan is creating truly remarkable knives, and we're thrilled to be the first USA dealer to offer them to you at CKTG. This slicing knife is crafted with premium White #2 carbon steel, imported directly from Japan, ensuring top-notch performance and durability.
Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.
*Our cleaver saya does not fit this cleaver due to the height of the blade. Maker: Chopper King Location: Taiwan Steel: Shirogami #2 (White #2) Cladding: Stainless Weight: 11.5 oz (326 g) Edge Length: 215 mm Total Length: 325 mm Blade Height at Base: 105 mm Blade Height at Middle: 110 mm Spine Thickness at Base: 5.0 mm Spine Thickness at Middle: 1.7 mm Handle: Oak, Clear Coat Finished||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkiwh2na161||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-nakiri-165mm-13.png||||||Chopper King White #2 Nakiri 165mm||CK-W2-Nakiri||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||70.000||70.000 ||||||||||||1||1||1||0||||||||The Chopper King White #2 Tall Nakiri is a bold and functional kitchen knife designed with both performance and visual flair in mind. Made in Taiwan using imported high-grade White #2 carbon steel from Japan, this nakiri offers exceptional sharpness and edge retention. The stainless steel cladding makes it easier to care for while maintaining the benefits of a reactive carbon core.
An engraved dragon motif adds a unique character to the blade, while the octagonal mahogany and blackwood handle provides a comfortable grip and striking appearance. With its tall profile and hammer-forged san mai construction, this knife delivers power, precision, and personality in equal measure.
We do not carry a saya that fits this knife. Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel (Japan) Cladding: Stainless Steel HRC: 60–61 Weight: 10.7 oz (304 g) Weight: 7.3 oz (208 g) Edge Length: 159 mm Total Length: 323 mm Spine Thickness at Base: 3 mm Blade Height: 59 mm Handle: Mahogany Octagonal with Blackwood Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkiwh2na16s||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-nakiri-165mm-seconds-26.png||||||Chopper King White #2 Nakiri 165mm - minor finish issues||CK-W2-Nakiri-2nd||specials > closeouts > ||Resources > CKTG Close Outs > ||63.000||70.000 ||63.000 ||||||||||1||1||1||0||||||||This Chopper King Tall Nakiri is brand new, but has a few flaws in the handle and blade finish. Nothing that will affect the use of the knife. We went back and forth on whether this was 2nd worthy. Save 10%!
The Chopper King White #2 Tall Nakiri is a bold and functional kitchen knife designed with both performance and visual flair in mind. Made in Taiwan using imported high-grade White #2 carbon steel from Japan, this nakiri offers exceptional sharpness and edge retention. The stainless steel cladding makes it easier to care for while maintaining the benefits of a reactive carbon core.
An engraved dragon motif adds a unique character to the blade, while the octagonal mahogany and blackwood handle provides a comfortable grip and striking appearance. With its tall profile and hammer-forged san mai construction, this knife delivers power, precision, and personality in equal measure.
We do not carry a saya that fits this knife. Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel (Japan) Cladding: Stainless Steel HRC: 60–61 Weight: 10.7 oz (304 g) Weight: 7.3 oz (208 g) Edge Length: 159 mm Total Length: 323 mm Spine Thickness at Base: 3 mm Blade Height: 59 mm Handle: Mahogany Octagonal with Blackwood Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkiw2smsl||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-w-2-small-slicer-126.png||||||Chopper King White #2 Small Slicer 205mm||CK-W2-SS||resources > cleavers > ||Knife Types > Cleavers > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Chopper King White #2 Small Slicer. Better steel, better handle, lower price than many Chinese knives on the market. They import high-grade White #2 carbon steel from Japan which makes a big difference. Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel from Japan Cladding: Stainless Steel HRC: 60-61 Weight: 10.7 oz (304 g) Edge Length: 205 mm Total Length: 318 mm Blade Height at Base: 85.5 mm Blade Height at Middle: 88.5 mm Spine Thickness at Base: 3 mm Spine Thickness at Middle: 2 mm Handle: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moribashi||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/moribashi-chop-sticks-60.png||||||Chopsticks||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||mochwisaca16 mochsetwisac jachstset jawoch bachset pochho jawoch22 jasisach24 ||||Here is our complete selection of chopsticks and accessories.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chosera-stones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-stones-65.png||||||Chosera Pro Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||1||1||0||0||||ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nastho anguforshst adwasibr ||||Naniwa Chosera Pro Sharpening Stones are considered the best commercial stones on the market today. We carry the baseless version so the stone can be used on both sides.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck1kdiplfore||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-1k-diamond-plate-for-ep-159.png||||||CKTG 1,000 Grit Diamond Plate for Edge Pro Close Out||CKTG1000EdgePro||specials > closeouts > ||Resources > CKTG Close Outs > ||7.950||7.950 ||||||||0.270 ||||1||1||1||0||||||||These diamond plates have the advantage of not dishing and cutting every type of knife steel on the market. We are attaching the edge pro base plates so they're ready to use on the machine.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|80grdiplfore||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/80-grit-diamond-plate-for-the-edge-pro-124.png||||||CKTG 120 Grit Diamond Plate for the Edge Pro||CKTG120EdgePro||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||9.950||9.950 |||| 120 Grit Diamond Plate for the EP: 152.5 micron average 400 Grit Diamond Plate for the EP: 52.5 micron average 1,000 Grit Diamond Plate for the EP 15 micron average||||0.150 ||||1||1||1||0||||||||120 Grit Diamond Plate for the Edge Pro (152.5 micron average). These plates work great, don't dish, and cut just about every knife steel on the market. Fits the Edge Pro. Comes with the base plate attached so it's ready to use out of the box. Remember this stone is only 23mm x 155mm and is designed for use with the Edge Pro Machine.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|140grdistflp||item-1||solidtemplate||dmt||https://s.turbifycdn.com/aah/chefknivestogo/140-grit-diamond-stone-flattening-plate-66.png||||||CKTG 140 Grit Diamond Flattening Plate 3"x8"||BIG140DiamondPlate||specials > linecooks > sharpening-stones > dmt > ||Resources > For Professionals > Sharpening Stones > Diamond Plates & Products > ||40.000||40.000 ||||||||3.000 ||||1||1||1||0||||||||CKTG 140 Grit Diamond Stone Flattening Plate. This one measures 8" x 2.75". These make short work flattening your sharpening stones. They also work well for chamfering the edges of your stones or for quick metal removal. We recommend splashing water on your plate and stone and then marking the stone with a pencil and rub them together to remove all the pencil marks. A quick 15 seconds before you start sharpening is all it takes to keep your stones flat and in optimal condition for sharpening.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckcbnsp05mi||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-0-5-micron-290.png||||||CKTG 2oz CBN Spray 0.5 Micron||CKTG-CBN5||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||20.000||20.000 ||||||||||||1||1||1||0||||||||This 0.50-micron emulsion is 32,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 0.5 micron powder in each bottle and is our go-to strop compound for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2 oz.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckcbnsp1mi||item-1||solidtemplate||drmastpr||https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-1-micron-142.png||||||CKTG 2oz CBN Spray 1 Micron||CKTG-CBN1||specials > drmastpr > ||Resources > Dr Matt's Straight Razor > ||20.000||20.000 ||||||||||||1||1||1||0||||||||This 1-micron emulsion is 16,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 1 micron powder in each bottle and is our go-to strop emulsion for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2oz.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck3pisase||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-3-piece-saya-seconds-11.png||||||CKTG 3 Piece Saya Seconds||3PCsSayaSeconds||specials > closeouts > ||Resources > CKTG Close Outs > ||40.000||40.000 ||||||||||||1||1||1||0||||||||This three-piece saya second set contains a CKTG Santoku Saya A, CKTG Bunka Saya, and a CKTG Gyuto Saya 210mm A. The Santoku saya will fit a thin-bladed knife. The Bunka saya's seam is coming apart and will need to be glued.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck400grdiplf||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/cktg-400-grit-diamond-plate-for-edge-pro-123.png||||||CKTG 400 Grit Diamond Plate for the Edge Pro||CKTG400EdgePro||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||9.950||9.950 |||| 400 Grit Diamond Plate for the EP: 52.5 micron average 1,000 Grit Diamond Plate for the EP 15 micron average||||0.140 ||||1||1||1||0||||||||CKTG 400 Grit Diamond Plate for Edge Pro. These diamond plates are glued onto a base Edge Pro plate for easy use on the machine. Diamond plates work great on the Edge Pro because they don't dish and cut just about any steel. This one is 400 grit (52 average micron) and is excellent for refining your edge and removing metal quickly before moving up to higher grit stones. Measures 155mm x 25mm and weighs 1.4oz. The base plate is already attached to these so they're ready to use. The height of the stone is 8.5mm with the base attached.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck80grdipl||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/cktg-80-grit-diamond-plate-93.png||||||CKTG 80 Grit Diamond Flattening Plate 3"x8"||BIG80DiamondPlate||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||40.000||40.000 ||||||||||||1||1||1||0||||||||Introducing the new CKTG 80 Grit Diamond Plate. This plate will make short work of stone flattening and metal removal. Very good tool for flattening low grit stones and very inexpensive for what you get.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|anguforshst||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/angle-guides-for-sharpening-stones-79.png||||||CKTG Angle Guides For Sharpening Stones||blueangleguides||specials > linecooks > sharpening-stones > chosera-stones > ||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||14.000||14.000 ||||||||0.200 ||||1||1||1||0||||||||Angle Guides For Sharpening Stones. The number one question we get from first time sharpeners is "how do I find the correct angle?" These little angle guides sit on the stone to give you a very clear idea of what angle to use without getting in the way of sharpening the knife like the clip on angle guides have trouble with. Simply select the angle guide you want to use, place it on the stone and secure it with a rubber band and place the knife on it to establish the angle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckbesc||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/cktg-bench-scraper-85.png||||||CKTG Bench Scraper Sale!||Bench-Scraper||specials > linecooks > chefsets > ||Resources > For Professionals > Chef Equipment > ||5.950||7.950 ||5.950 ||||||||||1||1||1||0||||||||This go-to pastry chef's tool helps scrape flour and dough from work surfaces, simplifies lifting and turning rolled-out pastry, and efficiently sections yeast dough. Measurement markings etched into the blade make it easy to gauge accurately before cutting. Great for lifting ingredients off the board too.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblceshrod||item-1||solidtemplate||knbugu||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-ceramic-sharpening-rod-109.png||||||CKTG Black Ceramic Sharpening Rod 270mm Sale||CKTGBlack||specials > knbugu > ||Resources > Best Sellers > ||34.950||49.950 ||34.950 ||||||||||1||1||1||0||||||||Introducing the CKTG Black Ceramic Sharpening Rod. We think this rod is superior to the Idahone fine ceramic rod that we also sell for most pro users and culinary students. The primary improvement is that the rod uses higher quality ceramic material with 8 Mohs hardness and it's also nice and straight. The usable rod measures 270mm. The overall length is approximately 400mm and the rod itself has a 16mm diameter. The handle is made from high-impact plastic that is light and durable and has a nice ring on the end for hanging if you desire. Grit level on this rod is 2K and will put a nice edge on your knives quickly and effectively.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|blfekngu271||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-270mm-10-5-72.png||||||CKTG Black Felt Knife Guard 10.5" / 266mm||CKTGFelt-10wide||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||5.000||5.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt knife guard is designed to fit most large gyutos up to 266mm in length. Measuring 55mm tall, or just over 2 inches, it provides secure blade coverage for storage and transport.
Crafted with a durable black plastic exterior and a soft felt-lined interior, this guard slides smoothly onto the knife to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are kept in a kitchen drawer or knife bag.
Important: Always dry knives thoroughly before placing them in the guard to prevent trapped moisture from causing rust.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu30||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-300mm-11-75-70.png||||||CKTG Black Felt Knife Guard 11.75" / 295mm||CKTGFelt-11wide||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||5.000||5.000 ||||||||0.200 ||||1||1||1||0||||||||CKTG Black Felt Knife Guard 295mm (11.75") x 2.25" (57mm).
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu90||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-90mm-3-75-72.png||||||CKTG Black Felt Knife Guard 3.75" / 95mm ||CKTGFelt-3slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||0.100 ||||1||1||1||0||||||||CKTG Black Felt Knife Guard 90mm (3.75"). This Chefknivestogo black felt lined knife guard will fit kogatanas, paring knives or petty knives up to 3.75" or 90mm in length. The guard is 1.25" tall or just over 32mm.
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Please make sure you dry your knives thoroughly after washing and before you place them into the guard. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu13||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-130mm-3-51.png||||||CKTG Black Felt Knife Guard 4.5" / 120mm||CKTGFelt-4slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 120mm (4.75") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu27||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-270mm-6-53.png||||||CKTG Black Felt Knife Guard 5.5" / 150mm||CKTGFelt-5slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 150mm (6") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu6||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-6-76.png||||||CKTG Black Felt Knife Guard 6" / 160mm||CKTGFelt-6slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 160mm (6.25") long by 33mm (1.25") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|blackfelt7||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/black-felt-7-96.png||||||CKTG Black Felt Knife Guard 7" /177mm||CKTGFelt-7wide||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||5.000||5.000 ||||||||||||1||1||1||0||||||||CKTG Black Felt Guard 7". This guard measures 180mm (about 7") by 50mm (2") and can accommodate many of our santoku, bunka, and nakiri knives.
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu22||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-220mm-72.png||||||CKTG Black Felt Knife Guard 8" / 220mm||CKTGFelt-8wide||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||5.000||5.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt knife guard is designed to fit gyutos up to 220mm in length. At 50mm tall, or about 2 inches, it provides reliable protection for the blade during storage and transport.
Constructed with a strong black plastic exterior and a soft felt interior, the guard slides smoothly onto the knife to shield both the edge and the user. It helps maintain sharpness and prevents unnecessary wear when knives are stored in a drawer or carried in a knife bag.
Important: Always dry knives thoroughly before placing them in the guard to avoid trapping moisture that can cause rust.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11.png||||||CKTG Black Felt Knife Guard 9.75" / 250mm||CKTGFelt-9wide||knife-accessories > knifeholders > ||Accessories > Knife Storage > ||5.000||5.000 ||||||||||||1||1||1||0||||||||Keep your knives safe and well-protected with this durable blade guard, measuring 9.75" x 2" (250mm x 50mm). Always position the guard correctly: ensure the spine of the knife is exposed while the blade edge is fully covered.
Thoroughly dry your knives before placing them in the guard to prevent moisture from causing rust.
Designed with care to preserve the longevity and sharpness of your knives, this blade guard is a must-have for any kitchen.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblblgu925s||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-blade-guards-9-75-250mm-sale-53.png||||||CKTG Black Felt Knife Guard set 9.75" / 250mm Sale||10-Pack||specials > closeouts > ||Resources > CKTG Close Outs > ||35.000||50.000 ||35.000 ||||||||||1||1||1||0||||||||Save on this 10-pack of CKTG Black Blade Guards. They measure 9.75" x 2" or 250mm x 50mm.
Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2. Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|smallbunkasaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/small-bunka-saya-152.png||||||CKTG Bunka Saya ||CKTGSaya-Bunka||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|facck13clsa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/fanatic-cck-1303-cleaver-saya-92.png||||||CKTG Cleaver Saya||CKTGSaya-Cleaver||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000||40.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|closeouts||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/close-outs-127.png||||||CKTG Close Outs||||specials > ||Resources > ||||||||||||||||0||1||0||0||||da52smcl20mi chkiwh2na16s tiwoclstfiis bast3x11se1 ck3pisase nisg2daki24s kugevgxegy241 nisg2tskubu11 bustforedpro tabl2cl21mib nisg2dana18f gibl2gy21fas gihagy24se topror2gy24 togyr2post27 naho400grst naho10grst ckroost3x2n debado1000 wallet ckblblgu925s shpr15kfored ck1kdiplfore wokynopad6x4 wokynopa cutofflestsq ck2stknsh kastforedpro nast25mi mahabu18se ||||Welcome to the CKTG close-out page. We put sale items in this section, seconds, closeouts, and discontinued merchandise. Check back since this list will change often. NO RETURNS ON ITEMS IN THIS SECTION.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckcodipl40||item-1||solidtemplate||dmt||https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-151.png||||||CKTG Combination Diamond Plate 400/1,000||diamond-combo-plate||specials > linecooks > sharpening-stones > dmt > ||Resources > For Professionals > Sharpening Stones > Diamond Plates & Products > ||40.000||40.000 ||||||||||||1||1||1||0||||||||The CKTG 400/1,000 grit combination diamond plate has a unique diamond pattern that helps keep the surface cutting quickly and consistently. This plate has 400 grit on one side and 1,000 grit on the other. It also includes a free rubber base that holds the stone firmly in place while you're sharpening or flattening other water stones. Size of this plate is 8" x 2.75”.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tadesa16||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-deba-saya-165mm-118.png||||||CKTG Deba Saya 165mm||CKTGSaya-Deba165||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||CKTG Deba Saya 165mm. Fits most of our 165mm debas.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckde18sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-180mm-saya-75.png||||||CKTG Deba Saya 180mm||CKTGSaya-Deba180||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a thick-spined deba, so it will be too big to fit a thinner knife of similar length.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckdiplset12||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/cktg-diamond-plate-set-120-400-1k-78.png||||||CKTG Diamond Plate 3 pc Set For Edge Pro||120-400-1K||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||27.500||27.500 ||||For 1000 grit: 10-20 microns (average: 15 microns) For 120 grit: 125-180 microns (average: 152.5 microns) For 400 grit: 45-60 microns (average: 52.5 microns)||||0.440 ||||1||1||1||0||||||||This set of plates is a good deal and has our 3 most popular grits. These items all fit the Edge Pro Sharpening Machine. They measure 150mm x 20.5mm of usable diamond surface. The stones come mounted to black plastic bases that will allow you to fit them on the EP machine. You get: 120 Grit Diamond Plate for the EP: 152.5 micron average 400 Grit Diamond Plate for the EP: 52.5 micron average 1,000 Grit Diamond Plate for the EP: 15 micron average||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck3pcdsettr||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/cktg-3pc-d-set-trio-23.png||||||CKTG Felt Guard Trio for D Set||5-7-8||knife-accessories > knifeholders > ||Accessories > Knife Storage > ||10.000||10.000 ||||||||||||1||1||1||0||||||||Chefknivestogo Black Felt Knife Guard 3pc Set. This combination fits the Tojiro 3pc D set well. The guards used are the 5.5", 7" and 8.5". Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See video below.
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|inshse||item-1||solidtemplate||hakubl2||https://s.turbifycdn.com/aah/chefknivestogo/finish-sharpening-service-113.png||||||CKTG Finish Sharpening||FINISHSHARPENING||specials > forknco > hatsukokoro > hakubl2 > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Blue #2 Kurogane > ||15.950||15.950 ||||||||||||1||1||1||0||||||||This service is per knife, not per order.
The Japanese call finish sharpening Honbatsuke. "Hon" means real, formal, professional, and genuine. "Ba" means edge and "Tsuke" means making or finishing in this case. In short, Honbatsuke means sharpening or finishing the edge.
Simply purchase this service along with the knife or knives you want us to sharpen and we'll sharpen them by hand using our typical progression of stones and strops. **Please note that the sharpening service is $15.95 per knife so if you want more than one knife sharpened, you need to order more than one service. Double bevel knives only. No serrated knives. This service does not include resetting bevels. We do not finish sharpen the CCK Butcher's Knife and Big & Li'l Rhino. It is too time-consuming.
If you have special instructions please let us know in the "Comments Box" and we'll try to accommodate your request.
Also please note that we will sharpen the knife evenly on both sides unless instructed otherwise. We will give priority to those of you who purchase this service and will attempt to ship your order within 1-2 business days. Usually, we do it the same day if you order early enough.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck18gysa1||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-180mm-gyuto-saya-109.png||||||CKTG Gyuto Saya 180mm A||CKTGSaya-Gyuto180A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a 180mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si21gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-saya-a-116.png||||||CKTG Gyuto Saya 210mm A||CKTGSaya-Gyuto210A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|batalestfore||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/bark-tanned-leather-strop-for-edge-pro-69.png||||||Bovine Strop for Edge Pro 1" x 6"||EPBovineStrop1x6||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||10.500||10.500 ||||||
Average rating is 4
By:
mixed review. Put the sharpest edge on my knives. but after 2 days the leather delaminated from the base.
0.3By: EJ
Seattle WAAdding a little CO paste to this strop makes for a blazing sharp edge. Best results I’ve ever achieved with my EP after finishing my knives with this.
0.3By: C.J. Doyle
Westminster,CoWhen used with care,this product provided a polished edge with just a hint of "tooth". That combination was perfect to handcut and trim aged steaks.
0.3By: John Larsen
Federal Way,WaExcellent product,on time and exactly as represented.
0.3You can use this fine-grain side with or without spray or compound. Just remember to go "backwards" only on the strop since you will cut into the leather if you "push" the strop against the edge of your knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bread-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/bread-knives-108.png||||||Bread Knives||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||kavgbrkn21 kots1k6brkn2 ko1k6brknlob ko1k6brkn24 macsubrkn shhabrkn shmobrknle tobrkn todpbrkn21 toitkbrkn ||||Bread knives are valued for their titular role in slicing bread and a wide range of other tasks that make these knives among the most versatile in the knife block. One of the unifying features of bread knives is the serrated edges that allow them to saw through crusty bread or slice through softer baked items.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bust3x11||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-11-141.png||||||Buffalo Strop 3" x 11"||BuffaloStrop11||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||15.000||15.000 ||||||||||||1||1||1||0||||||||The Richmond Buffalo Strop is the perfect choice for those looking to quickly touch up an edge on a knife or razor.
Strops are the most effective way of discharging fine abrasive materials to the bevel edge of your knife or razor. This bark-tanned Buffalo leather magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various sprays or pastes with excellent results.
You will be amazed at how a few strokes on this strop will return a dull edge to perfect sharpness. Home cooks will be especially pleased with the ease and efficiency of the stropping process. Even those with little sharpening experience will find the use of a strop to be the easiest way of maintaining a fine edge on their blade.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bovinestrop3x8||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-130.png||||||Buffalo Strop 3" x 8"||BuffaloStrop8||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||12.000||12.000 ||||||||||||1||1||1||0||||||||New color and finish on the leather as of 6/11/2023.
This buffalo strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on buffalo leather. Both work equally well.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bustforedpro||item-1||solidtemplate||edprostac||https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-for-edge-pro-1-x-6-108.png||||||Buffalo Strop for Edge Pro 1" x 6" Close Out||EPBuffaloStrop1x6||specials > linecooks > sharpening-stones > edgepro > edprostac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Strop Accessories > ||6.000||11.000 ||6.000 ||||||||||1||1||1||0||||||||We've combined two popular items: the buffalo honing leather attached to an Edge Pro plate, allowing you to strop on the Edge Pro.
You can use this fine-grain side with or without spray or compound. Just remember to go "backwards" only on the strop since you will cut into the leather if you "push" the strop against the edge of your knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bumpersticker||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-132.png||||||Bumper Sticker||Honor||specials > linecooks > stickers > ||Resources > For Professionals > Stickers > ||1.490||1.490 ||||||
Average rating is 5
By: Clancey
Mckinleyville,CaI would love for this to be a licence plate frame!!! just a thought...
0.3We have some other good ones we came up with so if this one is popular look for more soon. Thanks to our employee Lacy for coming up with this one!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bannobunkas||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/banno-bunkas-79.png||||||Bunka Knives||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||buknupto16 buknupto17an ||||Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. These can be used any time a gyuto or santoku might be called for. Since banno bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|buknupto17an||item.||solidtemplate||bannobunkas||https://s.turbifycdn.com/aah/chefknivestogo/bunka-knives-up-to-170mm-and-longer-21.png||||||Bunka Knives 170mm and Longer||||resources > bannobunkas > ||Knife Types > Bunka Knives > ||||||||||||||||0||1||0||0||||anasbu17 anbl2bu17 dasastkn gihabu16 haasmobu17 hawh1kubu havgsu2 haasmibu18 hatsukoro1 hahabu18 hasi3dabu18 hahagibu18 hish1bu18 iswh2bu182 shkaaosubu18 shkar2bu17 kapsbu18 kovgdabucu kaspsa18 kanasubu15 kavgsubu17 kobayashi kosg2bu17 kobl2kubu17 kobl2nabu17 koshbl2bu17 kosldbu17 kowh2bu17 kobl2nabu21 koshbl2bu21 kosldki21 kohawebu17 koaswebu17 koaosubu17 kohabu17 kurosaki1 kuhasa16 kusebucu kuasbu17 masatsbu18 mamibu17 makobu makukobu13 mayubu17 mahabu17 mazdmibu18 mawh1bu15 mawh1bu17 magidaho17 mabl2wafabu1 mazddabu18 matsubara1 misuzu1 moasbu17 nagibu171 nisg2dana17c nisi3dabu17 nisg2dabu18 nisg2tskubu1 nisg2dabu17 nisg2tskina2 nisg2tstabu1 nivgtsbu18 shkasg2kabu1 okwh2bu18 saradabl2gy1 sarab2gy18 shibatatank shkobu17 kyaobu17 shgenvgbu17 tavghadawasa tawh2tabu tatowh2mu181 tahonkaw2mu1 tavgnake21 kengata190mm homura2 takuvghateco2 taashake20 tavghawagy21 tastclbu21 tasebl2dabu1 ebuchibunka toresg2ki17 tsgitsbu18 tsbl2tsbu171 tsasbu17 tsg3mibu16 tsa10nabu17 tsauhadabu17 yaashabu17 yagisahaenbu yabl2ha18 yawh1bu18 yokaenvgbu17 yohiwh2bu17 yomisg2bu17 yoassa18 yobl2bu17 yobl2bu21 yofuwh1bu17 yubl2bu181 yubl2kubu18 ||||This section features Bunka knives ranging from 170mm to 225mm. Bunka knives are a versatile Japanese design with a distinctive reverse tanto tip that makes them excellent for both push cutting and precision work. Their taller profile provides good knuckle clearance, while the flatter edge excels at chopping vegetables and herbs. Many cooks choose a Bunka as an alternative to a santoku for its added tip utility and stylish profile.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|buknupto16||item.||solidtemplate||bannobunkas||https://s.turbifycdn.com/aah/chefknivestogo/bunka-knives-up-to-165mm-23.png||||||Bunka Knives Up To 165mm||||resources > bannobunkas > ||Knife Types > Bunka Knives > ||||||||||||||||0||1||0||0||||ankudabu16 daclv2bu da52bu17 haasbu16 hamubl2dabu1 harukaze5 hag3kasa16 hakubl2bu16 shkayobl23 shkaaosubu16 shkabl2mi1 shkawh2bu16 kaasbu162 kavgbu161 kaasbu161 kagibu16 kavgnakobu13 kurabu kur2wabu16 kuser2bu16 kugibu16cu kugibu16cu1 kurotori makuho15 mashbu mabl2nabu16s mihacastbu17 mivgbu161 miskbu16cu mivgbu16 miskkobu10 moasbu17 muasbu16 nakamura1 okbu16 okgibu16 shkor2ko13 ensrbu16 enbl2bu16 shgenbu14 tabata5 kengata160mm satasg2 takuvghateco1 tavgnabu16 taashake16 yotawh2bu16 todpbu16 tsbl2bu15 naoyagihabu1 yabl2bu161 yabu16 yowh2nabu16 yosg2bu16 kavgsuwa16 yubl2bu18 yubl2nabu16 ||||This page consists of Bunka knives that range from 105mm to 165mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bunmeiknives||link.||solidtemplate||knives1||https://s.turbifycdn.com/aah/chefknivestogo/bunmei-knives-34.png||||||Bunmei Knives||||knives1 > ||Japanese Knives > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|buhapakn95||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/butch-harner-paring-knife-95mm-13.png||||||Butch Harner Paring Knife 95mm||Butch-Parer||resources > petty-knives > 75pekn > ||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Butch Harner Paring Knife - 95mm
The Carpenter CTS-XHP steel is a high-carbon, high-chromium alloy known for its excellent edge retention, corrosion resistance, and ease of sharpening. This makes it an ideal choice for a paring knife that needs to maintain a sharp edge for precision tasks.
The cocobolo handle not only adds a beautiful aesthetic but also provides durability and comfort in hand. Cocobolo is a dense hardwood, known for its rich colors and smooth finish.
With a total length of 194mm and a blade edge of 93mm, this paring knife is well-sized for intricate cutting tasks, such as peeling, slicing small fruits, or detailed work. The blade height of 27mm offers enough clearance for control without being bulky.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|buhaxhpgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/butch-harner-xhp-gyuto-210mm-44.png||||||Butch Harner XHP Gyuto 210mm||BHX-G21||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||750.000||750.000 ||||||||||||1||1||1||0||||||||Butch Harner 210mm Custom Gyuto--Carpenter XHP Steel. We're proud to offer a limited run of custom 210mm gyutos from American bladesmith Butch Harner, a craftsman known for his bold designs, meticulous handwork, and uncompromising performance. These knives reflect Butch's signature style--clean lines, exceptional grinds, and a feel in hand that professional chefs and serious home cooks alike will appreciate.
Crafted from Carpenter XHP steel, this gyuto combines the best of both stainless and carbon properties. XHP is a powder metallurgy steel with excellent edge retention, high hardness, and surprisingly easy sharpenability. It behaves more like a carbon steel in sharpening response while offering the corrosion resistance of a true stainless--making it a favorite among knife enthusiasts who want durability without compromise.
The 210mm gyuto is an ideal length for versatility in the kitchen, offering a perfect balance between agility and cutting power. Butch’s grind work stands out here--the blade tapers beautifully from heel to tip, with a thin, laser-like edge that glides through ingredients effortlessly.
Each knife is custom finished and fitted with a unique handle (materials may vary), contributing to a one-of-a-kind look and feel. As with all of Butch's knives, quantities are very limited and availability is scarce.
We're proud to offer a limited run of custom 210mm gyutos from American bladesmith Butch Harner, a craftsman known for his bold designs, meticulous handwork, and uncompromising performance. These knives reflect Butch’s signature style--clean lines, exceptional grinds, and a feel in hand that professional chefs and serious home cooks alike will appreciate.
Crafted from Carpenter XHP steel, this gyuto combines the best of both stainless and carbon properties. XHP is a powder metallurgy steel with excellent edge retention, high hardness, and surprisingly easy sharpenability. It behaves more like a carbon steel in sharpening response while offering the corrosion resistance of a true stainless--making it a favorite among knife enthusiasts who want durability without compromise.
The 210mm gyuto is an ideal length for versatility in the kitchen, offering a perfect balance between agility and cutting power. Butch's grind work stands out here--the blade tapers beautifully from heel to tip, with a thin, laser-like edge that glides through ingredients effortlessly.
Each knife is custom finished and fitted with a unique handle (materials may vary), contributing to a one-of-a-kind look and feel. As with all of Butch's knives, quantities are very limited and availability is scarce.
Average rating is 4
By: Adam Y.
San Francisco,CAI mostly bought these cloths so I would reach the free shipping limit on my whetstone but I was really surprised at how well the work. Shined up some of my more beat knives really nice. The wont get rid of deep scratches but minor ones will be no problem.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|pans||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/pans-46.png||||||Carbon Steel Pots & Pans||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||shibataskillet takakisc ||||Here's our current selection of pans from Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cckbonechopper||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-bone-chopper-291.png||||||CCK Bone Chopper||KF1602||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||185.000||185.000 ||||||
Average rating is 4.7
By: andrew
louisville,kywith all the money i spend on knives,this cheap bone crusher of a knife gives me as much pleasure as any other in my working life
0.3By: Michael McGuinn
Raleigh,NCOverall the CCK Bone chopper is a great solid heavy Cleaver that means business. Great buy for the price!!!
0.3By: Michael Bartley
Los Angeles,CAThis is one great bone crusher. Would highly recommend to anyone.
0.3This cleaver from CCK is called the Bone Chopper for very good reason. It is perfect for hacking through bones or even whole carcasses. Whether you are breaking down a cow or a deer or processing a pile of bones for your next stock pot, you need a knife with a big, thick blade that can take an edge yet is soft enough to resist chipping. The Bone Chopper is made from a carbon steel that will provide those attributes. Because it's carbon, it does require careful cleaning and drying after every session.
The blade is attached to a wooden barrel-shaped handle that is functional rather than pretty. But that is what this knife is all about. Function. And that function is simple. To chop bones. Easily, efficiently, and cleanly.
PLEASE NOTE WE CAN'T DO FINISH SHARPENING ON THIS ONE.
**This cleaver DOES NOT fit the cleaver saya or the tiger wood cleaver stand. We recommend a felt protector.
Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.
The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance free Chinese style cutter. This is designed as a vegetable slicer. It is not a heavy duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy-to-use processor of ingredients.
The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended.
Our cleaver saya does NOT fit this knife--it's WAY too big.
Engineered specifically for vegetables, the KF1302 excels at tasks like julienning, fine slicing, and chiffonade. Its ultra-thin, high-carbon steel blade glides through produce with minimal resistance, offering exceptional control and edge precision. Please note: this knife is not intended for cutting bones or hard ingredients, as the thin edge is optimized for finesse, not force.
Upgrade your kitchen with this standout tool from the renowned makers at CCK—perfect for those who value speed, accuracy, and traditional Chinese craftsmanship. Its performance, balance, and razor-sharp edge make it a favorite among professional chefs and serious home cooks alike.
We do not have a saya that will fit this cleaver.
Average rating is 4.8
By: Salar
Tallahassee,FLFor the price this cleaver is a amazing bargain. I recommend it to any person who enjoys using a vegetable cleaver for home or pro use. it has a thin blade,light wight,and decent stock edge I took it to work day of arrival and was and still am very happy with the knife. Now I understand why it has "a cult following among some knife forum members"
Oh yeah if you are a cleaver guy forget the small and get this one you will be glad you did.
0.3Oh yeah if you are a cleaver guy forget the small and get this one you will be glad you did.
By: Sammy
Bay Area,CAI didn’t know how much I enjoyed cleavers until I got this knife. I have a Shun,and several other chef knifes,and I enjoy the versatility and ability of this cleaver more than my other knives. The edge keeps for a great long time and you can bang it around. I work as a banquet cook and use my knifes all day. Also,totally stoked for getting the larger version of this cleaver.
0.3By: Mike Schw.
near Frankfurt,GermanyI was searching all over for an authentic CarbonSteel Chinese Cleaver in Germany,all i could find was either StainlessSteel made in china or good but expensive japanese made Cleaver. My search ended,when i accidaently stumoled on Chefknivestogo.
A few Days after the Order,the Cleaver arrived at my Home in Germany.
It exactly like i wanted it,very,very thin Blade measuring 231x110mmm,After a few strikes on my 1000/3000 Combo Stone it achieved a pretty good edge,sharp enough to be cut newspaper. Edge Holding Capability is comparable with the famous german Herder Windmuehle Carbon Knives,good but not as good as Jap Hagane Steel.
Recently,i took it on the Stones again in Order to remove some of the rustprotecting Laquer and smoothed the Edges of the Spine. Now it has taken a nice Patina,which i prefer on a Carbon Knife.
This Knife has become on of my Favorites in my Selection among my traditional Japanese Knives.
Great Buy,takes a great Edge,retains it well,easy to sharpen,kick ass Profile => highly recommended !!
0.3A few Days after the Order,the Cleaver arrived at my Home in Germany.
It exactly like i wanted it,very,very thin Blade measuring 231x110mmm,After a few strikes on my 1000/3000 Combo Stone it achieved a pretty good edge,sharp enough to be cut newspaper. Edge Holding Capability is comparable with the famous german Herder Windmuehle Carbon Knives,good but not as good as Jap Hagane Steel.
Recently,i took it on the Stones again in Order to remove some of the rustprotecting Laquer and smoothed the Edges of the Spine. Now it has taken a nice Patina,which i prefer on a Carbon Knife.
This Knife has become on of my Favorites in my Selection among my traditional Japanese Knives.
Great Buy,takes a great Edge,retains it well,easy to sharpen,kick ass Profile => highly recommended !!
By: glb
Issaquah,WAQuality of materials and construction not the top of the line,but thinness of blade,weight,ability to take a sharp edge,and price make this a good buy.
0.3By: Tom Brent
Buffalo,New YorkTold me it would take four days to deliver,but came in less than two. Great knife. Thinest blade cleaver I own...my favorite.
0.3By: Christopher Alford
Arlington TXI love the excess of this knife. It’s huge. And in a good way. When coworkers see me use it they want to pick it up. All are surprised by the light weight and razor sharp blade it can take. Glad I finally picked one up.
0.3By: leonardo ortiz
okinawa,japanThe knife was a great buy. I love the size and feel of the blade in my hand. It chops through everything with ease. I don’t use it on bones,but everything else glides through the cut.
Cons: The blade got a little bit of rust after the second wash. So now I wash the blade then put a light coat of olive oil to help keep it from rusting any further.
0.3Cons: The blade got a little bit of rust after the second wash. So now I wash the blade then put a light coat of olive oil to help keep it from rusting any further.
By: Ed Singletary
Clovis,New MexicoThe large CCK slicer came in the box very sharp. After about ten minutes on a fine Norton bench stone it can slice completely across a sheet of newspaper with snagging. If you are not a pro I highly reccomend watching the many U tube videos on how to use a Chinese Cleaver. If you hold it forward of the handle it handles like a dream. Although it is very different I enjoy using it every bit as much as my Wusthof 10 inch chefs knife. I like the large size and enjoy using it over my Dexter= Russel Chinese cleaver. The CCK is a no none sense tool for cutting. A tool for doing lots of cutting.
0.3By: Steve
Dallas,TXI’ve recently acquired a 1303 (small slicer) and 1103 (large slicer),and have found the 1103 to be the superior tool. It weighs 50% more (15 vs 10 ounces,rounded),and performs at a much higher level. The 1303 may have a niche for smaller users (cooking together with gf) or finer cuts,but I find myself using the 1103 90% of the time,grinning uncontrollably all the while. I love them both,but recommend the large slicer if you must choose.
0.3By: Michael Bartley
Los Angeles,CAGreat Cleaver!!! I have a Sugimoto #7 and a Moritaka Cleaver,and I still reach for this one. Great profile and really thin behind the edge
0.3By: Steve S.
Dallas,TXOne additional observation here- the blade literally sings when it slices,and is being sharpened. Musical and highly functional,slicer perfection,even at the significantly increased price!
0.3By: Bill Hartig
Albuquerque New MexicoI bought this to upgrade from the cck 1303. Excellent purchase,great steel,somehow takes a similar edge to my white #2 gyuto.
0.3Of course they are the default chef knife in China and other Asian countries. As such they obviously are able to do everything the western or Japanese chef knife can do.
What is amazing is that despite their size and weight, they can process the smallest of ingredients with a deft action. This particular example is even more adept at these delicate tasks as it comes with a rather thin blade compared to other cleavers of this size. The blade also takes a really impressive edge.
This knife features a carbon steel construction, so rusting and corrosion can take place if you let it stay wet or dirty.
Once you get to use and appreciate the subtleties of the Chinese cleaver you might also become a proponent of the school that believes that this is the only knife a chef needs for the vast majority of his or her daily cutting requirements.
This cleaver does not fit the cleaver saya that we sell.
Average rating is 4.5
By: Ken Schwartz
Mountain House,CAI picked up one of these years ago on a trip to Hong Kong. The edge wraps around all the way to the tip,giving you a longer edge than a standard cleaver,making it very useful for slicing cuts such as portioning fillets. Also useful for hanging style cuts as the forward edge is in a more comfortable position. Use it by making a cut drawing the blade towards you,flexing the wrist as you approach the tip.
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Ken
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Ken
By: Omen Eagle
Portland MEI bought this knife on impulse because it’s cool looking. I find my self using it a lot more than I thought I would,It chops great I also have found that this knife can be held almost like a pen and the forward edge can be used to peel celleriac and large turnips. All around a fun and useful knife the steel easely takes a keen edge.
0.3By: Lynn Powell
San Marcos TexasI bought this as a gift for my son who is a chef. He really enjoyed getting it and also the reaction from others when he showed it to them.
0.3By: MJP
Alexandria,VAGreat knife. Very sharp and easy to handle. Does great with poultry butchering but be careful with larger cuts and large bones. I gave it a pretty serious dent in the blade trying to tackle lamb bones.
0.3Chan Chi Kee (also known as CCK) is a big name in Chinese Cleavers. They also make various kitchen tools and utensils for professional and home cooks.
The Li'l Rhino Cleaver gets its name from looking like the small horn on a rhinoceros. It is a perfect tool for chopping herbs and vegetables. It's also a good choice for breaking down primal cuts of meat. With its pointed tip and rounded front end, the Li'l Rhino also loves to get between bones or remove skin.
The blade is made from carbon steel, so extra care is required to prevent rusting and corrosion. Keep it dry and clean, and you will not have problems. This is one fun knife that is also high in function and has great appeal.
Finish sharpening service is not available for this knife.
This knife does not fit our cleaver saya.
Average rating is 4.7
By: T
Goleta,CAI grew up in a household that almost exclusively used this kind of knife in the kitchen,so I was ecstatic when I found this particular knife online. Kudos to this company for doing its research! The CCK small carbon steel cleaver is an unlovely knife,but it is a workhorse when it comes to vegetable prep. It is also offered at an awesome price here. The blade is thin,easy to sharpen,and even for my small hands the handle fits comfortably. I used to always use a chef’s knife when dicing onions and slicing tomatoes instead of my old $4 (now retired) Chinese vegetable cleaver which had a thicker blade,but this one glides through with no wedging. This knife has not let me down yet! If you’re looking for an entry-level Chinese cleaver for slicing and general vegetable prep that won’t break the bank but will introduce you to what this type of knife excels at,the CCK KF 1303 is for you. Just make sure you’re willing to deal with extra hassle that comes along with carbon steel knife maintenance.
0.3By: Lawrence
Forest Hills,NYGreat for chopping large quantities of veggies. Blade is very thin and glides through food without wedging. Very rustic looking with not good fit and finish and will patina/rust but still a bargain for this level of performance.
0.3By: Richard
Ewing,NJThe CCK KF 1303 is a very thin blade Chinese carbon steel chef’s knife. Because it is a carbon steel knife with laminated surface,it would not rust until the laminated surface is removed. I have sharpened my knife,giving it a 10o/15o compound edge. In doing so,the bevel has no lamination and will now easily taint/rust/patina. The knife can take on an edge. The original factory edge is not too bad either.
Unlike the Dexter-Russell Chinese chef’s knife,which is also a good knife,this CCK KF1303 is a very thin blade knife. As such it is very light and can slice food with very little resistance. Excellent for most food preparation works. On the other hand,it does not have the same toughness of the thicker blade Dexter knife. I would not recommend using this thin blade knife to cut very hard objects like bones or heavy duty works.
The CCK KF 1303 does not have good finish. I bought two of these. One has a very small crack (1mm) on the handle and the other one has a very small bent at the tip of the spine. Neither has any real impact on performance,but potential buyers should not expect a great finish knife.
0.3Unlike the Dexter-Russell Chinese chef’s knife,which is also a good knife,this CCK KF1303 is a very thin blade knife. As such it is very light and can slice food with very little resistance. Excellent for most food preparation works. On the other hand,it does not have the same toughness of the thicker blade Dexter knife. I would not recommend using this thin blade knife to cut very hard objects like bones or heavy duty works.
The CCK KF 1303 does not have good finish. I bought two of these. One has a very small crack (1mm) on the handle and the other one has a very small bent at the tip of the spine. Neither has any real impact on performance,but potential buyers should not expect a great finish knife.
By: david
omahathis is such a good prep knife. very sharp and hard to find. great job cktg!
0.3By: dbmiller5
Portland,ORWhat a fun knife to use!! It takes an edge very easily and is a joy to sharpen. Since I received this knife,I have used it for just about everything I do in the kitchen.
It makes food prep fun again.
As others have said,the fit and finish of this knife is not good,but for the price,you just cant beat it.
0.3It makes food prep fun again.
As others have said,the fit and finish of this knife is not good,but for the price,you just cant beat it.
By: Alex
Rockville,MDGood cleaver,thin and light. Convenient for food transfer from cutting board to pan.
0.3By: chooch
Santa feThis knife is by far one of the best knives for the money. I have owned several Chinese cleavers and it out performs all of them. BUY THIS KNIFE!!!!! Also the whole process of ordering and shipping was a breeze here,and was very prompt. The package took only three days to arrive.
0.3By: Richard
Ewing,NJThis is my second purchase and thus second review. I like to add that I have switched from the Dexter-Russell Chinese Chef’s knife to this CCK KF1303 knife as my main knife. They are both good knives,but KF 1303 has two big advantages. First,KF1303 can make thin and precise cuts because it is a much thinner blade knife. Second,the knife can be easily sharpened (thinner blade) and it remains sharp longer for it is made from harder steel knife.
Buyers should be aware that this KF1303 is a carbon steel knife,so it can rust and it does require more care than a stainless steel knife. In addition,it is a thin blade knife,so it cannot work on heavy duty stuffs.
The knife is just great,especially for its ridiculous low price. It out-performs knives which are twice and three times of its price.
0.3Buyers should be aware that this KF1303 is a carbon steel knife,so it can rust and it does require more care than a stainless steel knife. In addition,it is a thin blade knife,so it cannot work on heavy duty stuffs.
The knife is just great,especially for its ridiculous low price. It out-performs knives which are twice and three times of its price.
By: Bryan G
Tampa,FLIf you want to try a cleaver out to get a change from the standard chef/gyuto ... this is the one. There is a reason these things have a cult following. The finish on these are pretty poor as mentioned elsewhere. They look like they were hand made in a back room. With that said,for the money I doubt you could get better. The profile is fantastic,the steel is good solid performing Carbon in terms of sharpness,edge retention and ease of sharpening. And personally I prefer a nice patina over scuffed up stainless. If you can’t keep your knife clean and dry you should be shopping BB&B for kitchen aid knives. Just my two sense. I am always telling Mark to rehandle some of the cheaper knives and sell them for a little more. This is one of those knives. If it have a better finished handle I would spend 50-60$ for this knife. This gets 4 stars based solely on the price. I would give it 3 if priced higher,but for 30$ the rough finish is acceptable.
Thanks to my cleaver buddy Salar B. for purchasing this for me. I thought my small was a good size but it’s nothing to the Large CCK he has. Thanks again buddy.
0.3Thanks to my cleaver buddy Salar B. for purchasing this for me. I thought my small was a good size but it’s nothing to the Large CCK he has. Thanks again buddy.
By: Michael McCullen
Chattanooga,TNLove this cleaver,it is so comfortable and light,and holds a great edge.
0.3By: c9
Its dirt cheap,and its great too. Thanks to its extremely thin grind,it can perform on par with many Japanese knives,but it can be a bit lacking in edge retention and might not support as acute of an angle. If you’re looking for a fun toy to play with,this one is highly recommended.
0.3By: bhsumida
Oakland,CAGreat value. Excellent blade size/shape. Edge profile is just right (for me). Bought two of these because I liked it so much. Highly recommended.
0.3By: Simon
IrelandOustanding knife from CCK. Shipped promptly all the way to Ireland. Makes veg prep a breeze,but used it for slicing meat wafer thin too! Got a present of a Damascus steel blade from my Girlfriend and shes not impressed that my little cleaver is never out of my hand. @ $29 you just cant go wrong!
0.3By: Sam
Acworth,GAThis cleaver may be small when compared to their large cleaver,but at 8+ inches,it dwarfs my German meat cleaver. The balance and heft is perfect,though. It’s already an extension of my hand.
Let me add myself to the ’looks rustic’ crowd. It looks like a lawnmower blade thinned to cardstock proportions,but oh,is it ever sharp. Out of the box,it was as sharp as I’ve ever gotten a knife,though I will have to smooth the secondary bevel to make the knife really perform. That said,tomatoes,onions,rhubarb,carrots,celery,all fell to this new weapon today. It’s also very good for firm cheese and chocolate.
The one problem is that it practically takes two hands to release it from the magnetic knife strip,but I’ll get used to that.
I may be done with Stain resistant steel forever. Even with the rustic finish,I prefer this look to the shiny blades right next to it.
Thanks,Mark for providing this service so well. Once again I had my knife less than 72 hours after ordering,and I live 1000 miles away.
0.3Let me add myself to the ’looks rustic’ crowd. It looks like a lawnmower blade thinned to cardstock proportions,but oh,is it ever sharp. Out of the box,it was as sharp as I’ve ever gotten a knife,though I will have to smooth the secondary bevel to make the knife really perform. That said,tomatoes,onions,rhubarb,carrots,celery,all fell to this new weapon today. It’s also very good for firm cheese and chocolate.
The one problem is that it practically takes two hands to release it from the magnetic knife strip,but I’ll get used to that.
I may be done with Stain resistant steel forever. Even with the rustic finish,I prefer this look to the shiny blades right next to it.
Thanks,Mark for providing this service so well. Once again I had my knife less than 72 hours after ordering,and I live 1000 miles away.
By: Cheng Wooster
Austin,TXMy husband loves this cleaver. It cuts through meat and watermelon so smoothly,like cutting tofu!
0.3By: Andre
For the price I don’t think it can be beat.
Edge shape is pretty flat and makes sharpening easy. Handle was good,I just added a thin coat of wax.
It was also a bit bigger than I expected,and I’m glad I didn’t get the larger CCK on here as I think it would have been too big for my needs.
0.3Edge shape is pretty flat and makes sharpening easy. Handle was good,I just added a thin coat of wax.
It was also a bit bigger than I expected,and I’m glad I didn’t get the larger CCK on here as I think it would have been too big for my needs.
By: Sebastian Parker
Tampa,FLAbsolutely LOVE my cleaver,the website,and the fast delivery. ChefKnivesToGo rocks. Customer for life
0.3By: Ryan
Madison,WIThis cleaver is pretty awesome. The thin blade is great for all veggies,I use it for precise cuts on carrots,brunoise of shallots,chiffonade of herbs. It does the range of work I need it to do. I am still thrown off by its balance but can’t set it down. This thing has earned a place in my knife roll.
0.3By: Robert Klemm
Milwaukee,WIYup yup... cheep n awesome!
0.3By: Ed
Austin,TXyou know,I read the reviews about the fit/finish. I was hesitant as this was also my first carbon knife. Wow,Mark got me a nice one and it is great. Thin! Sharp! I’m using it as my primary knife now. What a deal for the price.
0.3By: Alou
Sarasota,FLGot mine in the mail today,was a bit nervous after seeing reviews saying they got bent tips,edges,got it out of the box and was pleasantly surprised. Looks good to me,decently sharp,feels great in my hand,puts my chefs knife to shame. A great knife even better that it was cheap.
0.3By: Cameron Gunn
Boise,IdahoI doubt You could find a better veg cleaver for even twice the money. Yes,it’s rustic with its kurouchi-esq finish and raw wood handle,but this is a serious chunk of steel that will take a very keen edge. It’s thin,lite,and makes me want to make dishes that require a lot of fussy veg prep. It’s straight high carbon,and mine’s starting to patina,but this knife is all about performance,not looks. Did I mention that it’s a breeze to sharpen too? I’m only deducting a star for the unfinished handle.
0.3By: Dlo115
Miami,FLJust received my CCK 1303. Feels great,nice thin blade,decent edge out of the box. cannot beat the price for this kind of knife. it also arrived promptly and well packaged,thank you Mark.
0.3By: Jacob MacGown
Reading,MaI bought this knife for an experiment on the different styles of chef knife and cooking around the world. i have to say after trying the standard french knife,the gyuto,the santoku,and the american chef knife. this knife takes the cake. after getting this i have never worked faster and more accurate on the line. i love the weight and the length of the handle. it’s short but the way a knife is supposed to be held it’s perfect. sure handle is unfinished and the blade looks like someone took a steel train rail and turned it into a knife but that adds to the character. and personally who cares about what the knife looks like as long as it performs well. i love this knife and it is always welcome on the line at work
0.3By: M
Reading,MAAfter i got this knife I was surprised at how much faster I rip through prep work. the knife is amazing and I recommend it to everyone. sure it looks like someone hammered a railroad spike to make a knife but it works. The only reason i give it a 4 and not a five is that the blade needed a sharpening when it arrived,but after I took it to a wet stone I have not had a better knife ever. This is always welcome on the line with me.
0.3By: JP
Portland,ORGreat cheep cleaver.
0.3By: chris
Milwaukee,WIBeing forewarned that the fit and finish of this knife was sub-par,I have to say that bang for buck,this knife cannot be touched. It holds a true razor edge,and is very versatile and fun as heck!
0.3By: Haifeng Jiang
Laramie,WyomingThis knife is ok,if you really want a Chinese cleaver,buy other models,not this one,the blade is as thin as a piece of paper,which a real Chinese cleaver will never be like. I grew up in China,the real cleavers all have thin edge,but the back spine is usually pretty thick,I’d say at least 3 times thicker than the edge part,that gives the cleaver a very good feeling. Well the CCK is just too thin all over the blade which makes it too light to handel. Other than that,the knife is built with ok quality,the blade body is not flat,the edge is not straight,the handel is cheap,I have to say I’m really disappointed with it. It’s not even as good as the one I use to have,and I got it from a local blacksmith in a really small town where I grew up. I’d say that one is at least 3 times better and the price is 10 times cheaper.
0.3By: JeffS
SLC,UTI ordered one to see what everyone was talking about. After about a year of using mine I can say that I love it.
Love the profile on the blade. Thinned mine just a little and couldn’t be happier for the price.
Holds a nice sharp edge,and I smile ever time it falls cleanly though carrots and onions.
0.3Love the profile on the blade. Thinned mine just a little and couldn’t be happier for the price.
Holds a nice sharp edge,and I smile ever time it falls cleanly though carrots and onions.
By: John B
Rockville MdThe real deal. All function. Good balance,easy to keep sharp,perfect weight.
0.3By: Marc T
Calgary,ABI’ve been using the blade for about a week,and I love it. Light and comfortable,then and great for slicing and chopping.
There are two minor complaints. One is the decision to round out the edge. Though they justify this by saying the edge would otherwise catch on the cutting board,that’s really only a result of improper use. I think a flat edge is better on a cleaver,because when you’re chopping fast you don’t want the outer edges of the blade to leave ingredients uncut.
The second is in how well the edge holds. It does well for the value,but if you’re using the knife in a professional environment,heavy use will quickly dull the blade. If this is important to you,invest in a Japanese-made Chinese chef’s knife,though if you’re only using this at home I doubt you’ll have anything to complain about!
For 35 bucks though,these complaints are really minor...
0.3There are two minor complaints. One is the decision to round out the edge. Though they justify this by saying the edge would otherwise catch on the cutting board,that’s really only a result of improper use. I think a flat edge is better on a cleaver,because when you’re chopping fast you don’t want the outer edges of the blade to leave ingredients uncut.
The second is in how well the edge holds. It does well for the value,but if you’re using the knife in a professional environment,heavy use will quickly dull the blade. If this is important to you,invest in a Japanese-made Chinese chef’s knife,though if you’re only using this at home I doubt you’ll have anything to complain about!
For 35 bucks though,these complaints are really minor...
By: chobint
columbus,ohThis is an excellent knife that gets very sharp on the chosera outfitted edge pro that I bought along with it. The blade seems to be mostly happy with the screaming sharp 12 degree primary edge I put on it. However at 12 degrees,I find that the blade needs a run across the steel about every 45 min of service to keep it scary sharp. After putting a microbevel on the blade,I find that the edge stability is much better without any sacrifice in sharpness (reducing the need to steel). Minus one star for lacquered blade and a handle that still looks ugly even when drowned in mineral oil. On a final note,this blade is a great value well deserving of it’s cult status on the cutlery forums. If you want to watch vegetables melt before you,this knife is a great starting point.
0.3By: DennisL
WVIf you have been on the fence about getting this item,just do it! You will not regret. 5 star is for the value of the price/performance. I spray painted mine with the black "pasticote" style paint from Lowes.
0.3By: Ray
Blaine,WA.Excellent service
great product.
0.3great product.
By: Andrew
Los Angeles,CAThis knife arrived today,so I have only a dinner’s worth of experience to review... But I’m crazy for this cleaver. The handle is "rustic" but flawless,in this case. The blade thin and sharp and made very short work of some very precise cuts of veggies. Being a vegetarian,I won’t test on "proteins" as the word is used in culinary circles. But this thing is super sharp,super easy to handle,unbelievably well priced for wat I have. It seems robust enough,too,though I won’t test it as a "lobster cracker" or some such thing. When I get my sharpening skills together I can review it from that side,too... but given that it’s an inexpensive carbon-steel cleaver,it promises to be one of the easier knives in my collection in this regard,too. Thanks!
0.3By:
Awesome knife!
0.3By: Bill
Rural IllinoisOrder arrived quickly and the order experience was excellent. I grew up in a rural area where functional wood handles and non stainless steel butcher and pocket knives were normal. I have a few that are 60 or more years old and still work fine. But they need to be kept relatively clean and dry when not in use. This cleaver is sharp and has easily cut everything I’ve used it for. I like the height that keeps fingers away from what is being cut and the shape that allows putting pressure on the front top. I like it for pizzas better than the rolling style cutters.
0.3By: Roger Sutton
Greensboro,NCEveryone should own this CCK small cleaver - it’s light,very sharp and easy to sharpen,great at scooping up cut veggies and quite inexpensive.
0.3By: MXM
Center Twp,PAI didn’t really know what to expect when I ordered this knife. It was an impulse buy. It comes nicely sharpened and looks awesome hanging on my magnetic knife strip. So far I have used it to chop up vegetables and apples. It is comfortable to use and is a nice option to have in my knife collection.
0.3By: Jack
Melbourne,Australia5 stars,particularly for value. Not bad fit and finish out of the box. Haven’t had a chance to sharpen it yet but it is a great knife,fun to use,and will only get better once it sees the stone.
0.3By: Coulter Kirkpatrick
Jacksonville,FLI originally bought this for my Taiwanese mom-in-law whose decreasing strength made her long ago retire her crude heavy chinese cleaver. I have a Chan Chi Kee #3 large cleaver that I love and use extensively,esp. when faced with large amounts of asian root vegetables. However I’ve found the #3 small cleaver is very well-balanced,agile,and makes short work of small veggies and herbs. AND it looks awfully cool. So,I’ve selfishly decided to keep the it for myself and maybe order another for mom-in-law or perhaps a Nakiri. While I’ve found Chan Chi Kees are extremely sharp right out-of-the-box,they can be sharpened to razor sharpness. And they have a big WOW factor for easily impressed foodies when you hang them on a magnetic strip next to your Japanese,German,French and other kitchen knives. Seriously though,if you’re toying with the idea of a chinese cleaver,they are awesome tools and Chan Chi Kees are the best.
0.3By: Brandon
Coloradolove the knife for all the right reasons. good price,holds an edge wonderfully and sharpens easily,now i just have to get used to a chinese chef knife,but so far for prep alone i love the multi-tasking ability of the knife. not to mention the quality service of CKTG.
0.3By: James B
Washington,DCAwesome tool!! I am a chef and one of my coworkers recommended this cleaver and I got one from CKTG. It holds a really great edge,it’s great with vegetables,and it is so big you can use it as a board scraper. You will enjoy this cleaver for sure!
0.3By: Keith
Honolulu HawaiiI must say it is a rough finish,but an outstanding production blade.It is thin esp. at the tip,I put a double blended shinoge line on the edge,very sharp.I also like the rocker on this cleaver some have too much,& I dont like the totally straight ones either.The gentle rocker of this vegitable cleaver puts alot of blade edge on the board making it good for chopping & forward push cuts as well.If you do not mind it’s rough looks & the little extra care of carbon,you cannot lose at this price.
0.3By: Lloyd Bruney
Columbia,SCI heard about this cleaver on Kitchen Knife Forums. I received it as a Christmas gift and was thrilled with the sharpness out of the box! The cleaver is rustic,and I wish I could have afforded the custom handle. I feel that it would have been worth the upgrade. However,the standard handle is sufficient. The cleaver is worthy of a custom handle! As stated earlier,it was sharp out of the box. Once it was put on the stones,it became extremely sharp and it is a fantastic knife!
0.3By: Jeremy
Myerstown,PAFor the forty dollars I spent on it,I really love this knife! I’ve purchased other Chinese cleaver,but I’ve never been able to find one with such a thin blade. It makes for an awesome slicer. The steel takes a pretty steep,refined edge and holds it well. After several nights of moderate to heavy home use,the blade still shaves the hair off my arm after a bit of stropping. The only issue I’ve had with it is chipping of the blade. After dicing some sweet potatoes with it (yea,probably a dumb idea to begin with - I almost went with a heftier knife,but decided to test the cck instead)there were several small chips all along the length of the edge. I sharpened it at 15 degrees per side,so that may have contributed to the problem. The blade was still shaving sharp except for the chipped areas,though!
0.3By: Cory
Kirkland,WALove this thing! was my first cleaver and i gotta say this thing takes a wicked edge! just a quick run on a 1k Arashiyama and a hone on an 8k Kitayama and it push cuts newspaper / printer paper and rips through veggies with a purpose! would recommend this knife to anyone.
0.3By: Len Thiel
Woodbury,MNOK,I don’t know anything about knives. When I retired,I decided to take a cooking class. She said the CCK 1303 was the nu plus ultra of Chinese Cleavers. Since I was a young man,I have put up with using dull knives and hating the process of trying to hack through vegetables and making a mess of every attempt. With this cleaver,not only is every cut clean and precise,it is just a joy to work with. If you are tired of stainless steel knives that don’t hold an edge,this is the vegetable cleaver for you! Buy one and see if I’m not right.
0.3By: Arthur
State College,PABought this as an all-purpose knife; was raised in a chinese household,so I prefer the feel of this cleaver. As other people said,the blade is very thin,and it is carbon steel,so it does require some extra care. This knife is fantastic to use for veggies,and it’s easy and quick to sharpen. For the price,there’s no better bargain if you’re looking for this kind of knife. I highly recommend this knife.
0.3By: John
Tampa,FlGreat knife,Razor sharp. Nice wooden handle although total knife weight is pretty light would like to have a little more weight. Had to re adjust while cutting from a french chef’s knife. But I love this knife does its job.
0.3By: Erik
OttawaThis knife saves me hours. Great for hacking through huge piles of veg,and still be sharp at the end of a few bags of turnips.
0.3By: mrsupport
Mantua,ohNot a premium cleaver but a superior kitchen tool. All I did was strop it on leather to achieve an excellent edge. This cleaver/knife is becoming my new goto chef knife. Today it amazed me cutting a whole watermelon easier than any other knife I ever used. Why care about average looks?
0.3By: adam a
tampa fli was disapointed with the sharpness. It works fine but dont expect effortless cutting. this knife is just as sharp as my victronix chef knife but nowhere near a higher quality knife. i really dont enjoy using it and use it to cut big things mainly like a block of butter or if i really need to beat up on something.
0.3By: P.W.
Pittsburgh,PAMight not be the prettiest knife on the planet,but it makes up for it in outstanding performance. Takes a great edge,a breeze to sharpen,and stands up to hours upon hours of being brutalized in every manner possible in a professional kitchen.
0.3By: Tom Gray
Seagrove,NCI cook supper almost every night,because I want to. It’s restorative and a time of contemplation. And it’s FUN. That in mind,this knife is FUN. How can you go wrong with a $40 knife that sharpens easily and cuts well? I did rehandle mine,knocking up the "star value."
0.3By: Palaia
Chicago ILGreat utility knife. Light and nimble and best of all it’s carbon. Had to tweak it a bit on my stones to get the edge I am used to. Great all around knife and an excellent choice for anyone’s first foray into the world of Chinese style cutlery.
0.3By: Harrison
Louisville KyCleaver very sharp right out of the box. Hit it on a 10k just to be safe. Has become my go to veg knife. It is a wonderful intro cleaver. I am already planning buying another cleaver. My only complaint is the barrel handle. But what do you expect for 40 bucks. Wonderful knife. I would buy it again.
0.3By: jake
new york,nythis knife is a steal. its my first chinese style cleaver and i love it. feels good in hand. not quite so small. the saya (unfortunately almost the price of the knife) is also a very nice piece. very sturdy
0.3By: craig
orillia,ontariopatina is slow to form,usable edge ootb,incredible thin geometry,fantastic performer,got mine a week ago. Ordering another for an old friend.. price-value ratio simply unmatched!
0.3By: James Piazzola
Pomona,CAI’m sorry to be a downer,I have other knives from you I love but this one is a big disappointment. It chips way too easily. The edge on ours looks like a saw blade and we take very good care of it,no rust,but the edge is badly chipped. We have not used it as a cleaver...only to cut. Maybe I just got a bad one.
0.3By: Mike
CanadaCleaver is great,very thin behind the edge. The steel is on the reactive side of the spectrum. Take that with a grain of salt though as my only experience with carbon steel has been with old french carbon steel knives and they didn’t react as much. Speaking of those old knives,I love their look so I removed the lacquer on this knife with acetone and then sanded off the finish. Stained the knife brown with an apple cider vinegar soak followed by a rinse in hot water. Scrubbed the loose oxide off and now my knife looks like it is a hundred years old. I wouldn’t recommend doing that to your knife if it is to be your go to knife. Removing the lacquer will leave more of the taste of iron on reactive foods. It diminishes with wear,but it will always be there and it is much more noticeable with the lacquer off. Not a big deal on potatoes that you cook or on onions that have such a strong taste,but it is quite noticeable on something like an apple slice.
0.3By: Bill Hartig
Albuquerque New MexicoI purchased this knife about a year ago and have since upgraded to the 1103. This knife is an absolute laser. I’m pretty sure they use magic to create the steel,pretty good retention,and so mind bogglingly thin behind the edge that after sharpening you can conceivably split atoms. Edge is easily maintained on a honing steel. Kurouchi is smooth and not at all grabby. This is the ultimate cleaver if you want to try out that technique.
0.3This CCK Small cleaver was used and recommended in Christopher Kimball's Milk Street Magazine, and sales have gone way up as a result. A small Chinese chef's knife is called a Sangdao and is an excellent cleaver at an even better price. It is made from carbon steel with a tough kurouchi finish. It requires extra care to keep from rusting, so it is vital to keep it clean and dry between uses.
The CCK Small Cleaver is our best-selling cleaver at CKTG. It is a wonderful introduction to the world of Chinese chef knives. The blade is relatively thin for a knife of this type and has a sharp edge. There is a very slight belly to the edge profile, which reduces the chance of the end sticking into the cutting board.
Sangdao are the perfect knives to quickly and precisely chop, julienne, and slice meats and vegetables, but they will not cut any bones...so please don't try!
This is a great choice for those wanting their first cleaver or chefs looking for a workhorse for vegetable prep.
If you don't own a CCK cleaver, you are missing out on one of the pillars of knifedom. That's a bit of an exaggeration, but this type of knife and this brand in particular are possibly used by more cooks and chefs around the world than any other.
Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.
The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance-free Chinese-style cutter. This is designed as a vegetable slicer and chopper. It is not a heavy-duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy-to-use processor of small to medium ingredients.
The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended.
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chbloftw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-offset-tweezers-140.png||||||Chefknivestogo Black Offset Tweezers||BlackOffsetTweezers||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||14.000||14.000 ||||||||||||1||1||1||0||||||||These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients.
Average rating is 4.5
By: Gino
Abington,PaLove these! They do the job perfectly and are inexpensive enough to buy one for every knife in the drawer. Just cut them to size with scissors.
0.3By: Kin
Orlando FLGets the job done,and can’t beat the price. Also the graphics are great
0.3
Average rating is 4.8
By: Alex
Woodlands,TXsword oil,to protect carbon steel,does exactly that,good addition to anyone’s knife maintenance kit.
0.3By: Rob Babcock
Sioux Falls,SDNot a lot to say about this stuff. It’s oil! It does exactly what it’s supposed to without any off smells or toxic crap that can transfer to food. It’s kept all traces of patina off my new Tanaka Ao Ko nakiri...is that good or bad? :-)
Also,cheaper than ordering from Japan! Thanks,Mark!
0.3Also,cheaper than ordering from Japan! Thanks,Mark!
By: Rob Babcock
Sioux Falls,SDI love this stuff. It keeps my Shiro knives blem free- a tall order! Very nice on my Ao Ko blades,too.
Great stuff,especially for the money.
0.3Great stuff,especially for the money.
By: ER
Louisville,KYDoes what it’s supposed to do.
I don’t know what I’d do without this stuff to keep my white #2 steel knives rust-free!
0.3I don’t know what I’d do without this stuff to keep my white #2 steel knives rust-free!
By: Mr.Magnus
Sweden StockholmThis oil is great for knives. only oil you will ever need. and one of these bottels will last for a loooong time.
0.3By: Joe C
Patchogue,NYAll i can say is this product is quality,clean,oil. I use it on my straight razors and it protects great.
0.3By: Joe C
Patchogue,NYHigh quality,clean oil. Protects carbon steel straight razors very nicely.
0.3By: Catherine
Nashville,TNGreat quality,no odor & a little bit goes a long way. FYI: I’m new to Japanese knives (bought 2 from here so far) & their maintenance,but the oil doesn’t feel sticky or watered down.
I only got my gyuto 2 weeks ago & the oil 1 week ago & it’s holding up nicely so far & it doesn’t feel like it would expire anytime soon.
Overall,I agree with the other reviews. It’s going to last a good,long time for me as a casual home cook.
0.3I only got my gyuto 2 weeks ago & the oil 1 week ago & it’s holding up nicely so far & it doesn’t feel like it would expire anytime soon.
Overall,I agree with the other reviews. It’s going to last a good,long time for me as a casual home cook.
By: Charles Bush
Lexington,KYI ordered this alongside my first carbon Japanese kitchen knife. The oil was packed well (no spills,which is impressive since there is no "freshness seal" such as is ubiquitous on most other products of this type. Exactly as described,this is pure Tsubaki oil,completely unscented and thinner than your typical mineral oil. Good for anything knife related,it is very effective for honing on oil stones and works well as a handle oil too. The primary use of this oil,however,is as a rust preventative. I really can’t comment on this aspect much,only time (and a few humid summers) will really tell.
In the end,the Tsubaki oil has proven indistinguishable from USP mineral oil in my use,aside from the slight difference in consistency,I am glad to have tried this product,but in the future,I will reserve this oil for occasional use until I can tell a difference.
0.3In the end,the Tsubaki oil has proven indistinguishable from USP mineral oil in my use,aside from the slight difference in consistency,I am glad to have tried this product,but in the future,I will reserve this oil for occasional use until I can tell a difference.
Virgin organic Camellia oil, commonly known as "tea seed oil", is a carrier vegetable oil extracted from the seeds of the Camellia oleifera evergreen plant. It is yellow in color with a light, nutty flavor. Camellia oil is the main cooking oil used in many Asian countries. It has fewer saturated fatty acids and more monounsaturated fatty acids than olive oil, has high levels of vitamin E and contains polyphenol antioxidants. Camellia oil is also used for cosmetic applications and is often used in soaps and creams. Because the oil is easily absorbed without a greasy feeling, it is often used to keep skin hydrated as well as condition and strengthen hair.
Average rating is 5
By: Rob Babcock
Sioux Falls,SDOkay,it’s just a Sharpie...but if you work in a kitchen you know Sharpies are like ciggies in prison! They’re cash money! ;-) And everyone will always try to swipe your pens and Sharpies,that’s just life in the kitchen. Well,no one I work with has the CKtG version! It’s like LoJack for your pens.
Highly recommended.
0.3Highly recommended.
By: steve
fl.this pen is amazing! as soon as I opened the package,which came super fast by the way! my teeth were brighter,i felt taller,and my dog liked me! And above all people could read my spelling for the first time! Amazing! highly recommend.
0.3We’re excited to add this sleek leather wallet to our growing Chefknivestogo swag lineup! Just like our knives, it blends function, form, and quality craftsmanship in one clean design.
Crafted from 100% genuine leather with a smooth finish and durable polyester lining, this minimalist wallet offers everyday practicality without the bulk. Despite its slim size — just 3 1/8" x 4 7/16" x 1/9" — it features eight smartly designed slots to keep your essentials organized and accessible.
The embossed Chefknivestogo logo adds a touch of class and makes this a perfect gift for any knife enthusiast or loyal fan. Each wallet comes beautifully boxed and ready to gift.
**Features:**
Would you like me to tailor it further for a Turbify product listing (HT||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chsmhibo15x8||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-51.png||||||Chefknivestogo Small Hinoki Board 15" x 8" x.75"||Chefknivestogo-Hinoki||knife-accessories > booscutboar > ||Accessories > Cutting Boards > ||40.000||40.000 ||||||||||||1||1||1||0||||||||Chefknivestogo Small Hinoki Board 15" x 8" x.75". We import this board from Japan. Made from high-quality Hinoki wood, this board is perfect for making a quick sandwich or salad. Light and easy to store.
Ground shipping only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|links||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/online-cutlery-store-45.png||||||Chefknivestogo Specials||||||||||||||||||||||0||1||0||0||||spor6da tojiroknifebag tojirosteak tofiscsc tohaknbag toprofitw ch8pcknro tiwodoclst ck2stknsh nastho wafrropin wejadeknro yasmfl yahikosticker yusanst yusantato yusanwopr nisg2daki24s jachsetfl hahisldgy21 ||||Welcome to our online cutlery store. Chef Knives To Go sells a wide selection of kitchen knives, sharpeners, and cutting boards.||||Chef Knives||||||||||||0||||||||||New||||||||||||||0||~~|^^|chlost||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-logo-sticker-115.png||||||Chefknivestogo Sticker 5"||ChefknivestogoLogoSticer||specials > linecooks > cktgswag > ||Resources > For Professionals > Swag > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||Chefknivestogo Logo Sticker. Measures 5" Long by 1.5" tall.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chtsh||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-t-shirt-108.png||||||Chefknivestogo T-Shirt||T-Shirt||specials > linecooks > cktgswag > ||Resources > For Professionals > Swag > ||14.950||14.950 ||||||
Average rating is 5
By: Marcel Biesenbeek
Hoofddorp,The NetherlandsCool shirt,nice logo,proud to wear it!
0.3The shirt is made from high quality, comfortable cotton/poly blend, fine knit jersey. It is designed with a full cut to provide a roomier fit and features double stitched sleeves and bottom hem for durability. The ribbed crew neck collar keeps its shape wash after wash. And the taped neck and shoulders add strength. It also features a tear away tag for added comfort.
The shirt is printed with our new logo on the front pocket area and a crossed knives design featuring our “Stay Sharp” motto in full size on the back.
These shirts are super soft and easy to wear. They make great gifts for your knife-crazy spouse or friend. Or buy one for yourself and prove to the world you are a knife nut!
Stay sharp my friends!||"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chrese||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/chip-repair-service-71.png||||||Chip/Tip Repair Service||Chips||knife-accessories > knshse > ||Accessories > Knife Sharpening Service > ||34.950||34.950 ||||||||||||1||1||1||0||||||||Here is how to use our chip repair service:
Chefknivestogo
5980 Executive Dr Ste D
Fitchburg, WI 53719
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkiknfa||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-knife-factory-46.png||||||Chopper King||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||chkiwh2na161 sonofork5cas chkisidrvch knkish2cl taknkiau chkiw2smsl chkivgsmsl21 chkivgno1cl chkiaubokn14 chkibigtube chkikish chkismkisc ||||Chopper King Knife Factory is based in Taiwan and imports their steel from Japan, so they have excellent steel at great prices.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkiaubokn14||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-aus10-boning-knife-145mm-278.png||||||Chopper King AUS10 Boning Knife 145mm||CK-AUS10-Honesuki||resources > boning-knives > ||Knife Types > Boning Knives > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Chopper King AUS10 Boning Knife 145mm. This is a nice, handy boning knife at a good price using very good AUS10 stainless steel. It's great for a pro cook who needs good value and isn't picky about fit and finish.
Chopper King of Taiwan is a small, family-run workshop producing distinctive knives with tons of character—and we’re proud to be their first U.S. dealer here at CKTG. The "Son of Orca" Funayuki is forged from K5 carbon steel, prized for its razor-sharp edge, stability, and easy touch-up maintenance. This versatile slicer brings personality and performance to everyday prep tasks.
Originally designed for restaurant use, particularly for breaking down fish, these knives are favored by pros who appreciate blades that sharpen easily and perform reliably. With its rustic style, handcrafted feel, and limited production, the Son of Orca is a great choice for cooks looking for something beyond the typical factory-made fare.
Kakutani Fish Knife Specs:
This ST VG10 #1 Slicer Cleaver is designed for cooks who want a versatile kitchen tool with modern stainless performance. Forged with VG10 stainless steel, this cleaver features a thin 1.5mm spine and tall profile that makes it an efficient cutter for vegetables, meats, and more. Despite its size, the blade is balanced and easy to handle thanks to a comfortable 109mm handle.
VG10 is a well-regarded stainless steel that holds a keen edge and resists corrosion, making this cleaver both sharp and low-maintenance. The three-layer stainless clad construction provides strength and stability while allowing the knife to be kept thin and agile. At 358 grams, it has enough weight to power through ingredients but remains nimble for precise cuts.
This cleaver is a great choice for home cooks and professionals looking for a stainless alternative to traditional carbon steel vegetable cleavers.
Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.
*Our cleaver saya does not fit this cleaver due to the height of the blade.
An engraved dragon motif adds a unique character to the blade, while the octagonal mahogany and blackwood handle provides a comfortable grip and striking appearance. With its tall profile and hammer-forged san mai construction, this knife delivers power, precision, and personality in equal measure.
We do not carry a saya that fits this knife.
The Chopper King White #2 Tall Nakiri is a bold and functional kitchen knife designed with both performance and visual flair in mind. Made in Taiwan using imported high-grade White #2 carbon steel from Japan, this nakiri offers exceptional sharpness and edge retention. The stainless steel cladding makes it easier to care for while maintaining the benefits of a reactive carbon core.
An engraved dragon motif adds a unique character to the blade, while the octagonal mahogany and blackwood handle provides a comfortable grip and striking appearance. With its tall profile and hammer-forged san mai construction, this knife delivers power, precision, and personality in equal measure.
We do not carry a saya that fits this knife.
Average rating is 4.3
By: C Flanagan
Chico,CAExcellent value. I have two,one for knife repair and one for flattening/ slurry.
It’s performed fantastically for tip repair. Cuts very quickly,with a decently even scratch pattern. By the same key,it brings up swarf instantly on a moderately hard stone.
Each plate did have one tiny flaw,a raised bit at some point along the edge. It’s not a dealbreaker (I filed it right off) but it will need to be addressed before flattening finer stones. For the price,I think it’s perfectly acceptable.
0.3It’s performed fantastically for tip repair. Cuts very quickly,with a decently even scratch pattern. By the same key,it brings up swarf instantly on a moderately hard stone.
Each plate did have one tiny flaw,a raised bit at some point along the edge. It’s not a dealbreaker (I filed it right off) but it will need to be addressed before flattening finer stones. For the price,I think it’s perfectly acceptable.
By: ER
Louisville,KYWill flatten a stone in minutes as well as being excellent for knife repair.
An all around great value,and a must have for anyone serious about keeping there stones flat.
0.3An all around great value,and a must have for anyone serious about keeping there stones flat.
By: Chris Miller
NCVery similar to DMT,only a hair narrower. Works fast,great value. A must have.
0.3By: M
Vail,COFlattens quickly and works up a slurry instantly. Great value and something everyone needs to accompany their stones.
0.3By: Jake Mitchell
Perth,Western AustraliaThe stone itself is gritty,but it arrived in a severely warped state sadly (each side was ~2mm higher than the center in a U shape)
Just posting this review so people know that there is the chance that this diamond plate can arrive in an unusable state for stone flattening.
I would suggest paying the extra for a DMT or,the one up from that’s name escapes me for the moment. Especially if you live overseas like I do.
0.3Just posting this review so people know that there is the chance that this diamond plate can arrive in an unusable state for stone flattening.
I would suggest paying the extra for a DMT or,the one up from that’s name escapes me for the moment. Especially if you live overseas like I do.
By: jason t
osage beach,mothis plate works great to flatten stones. just used it on 3 shapton pros and no worries. dont be scared because of the low price its another great value
0.3Crafted with a durable black plastic exterior and a soft felt-lined interior, this guard slides smoothly onto the knife to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are kept in a kitchen drawer or knife bag.
Important: Always dry knives thoroughly before placing them in the guard to prevent trapped moisture from causing rust.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu30||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-300mm-11-75-70.png||||||CKTG Black Felt Knife Guard 11.75" / 295mm||CKTGFelt-11wide||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||5.000||5.000 ||||||||0.200 ||||1||1||1||0||||||||CKTG Black Felt Knife Guard 295mm (11.75") x 2.25" (57mm).
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu90||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-90mm-3-75-72.png||||||CKTG Black Felt Knife Guard 3.75" / 95mm ||CKTGFelt-3slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||0.100 ||||1||1||1||0||||||||CKTG Black Felt Knife Guard 90mm (3.75"). This Chefknivestogo black felt lined knife guard will fit kogatanas, paring knives or petty knives up to 3.75" or 90mm in length. The guard is 1.25" tall or just over 32mm.
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Please make sure you dry your knives thoroughly after washing and before you place them into the guard. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu13||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-130mm-3-51.png||||||CKTG Black Felt Knife Guard 4.5" / 120mm||CKTGFelt-4slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 120mm (4.75") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu27||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-270mm-6-53.png||||||CKTG Black Felt Knife Guard 5.5" / 150mm||CKTGFelt-5slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 150mm (6") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu6||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-6-76.png||||||CKTG Black Felt Knife Guard 6" / 160mm||CKTGFelt-6slim||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||4.000||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 160mm (6.25") long by 33mm (1.25") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|blackfelt7||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/black-felt-7-96.png||||||CKTG Black Felt Knife Guard 7" /177mm||CKTGFelt-7wide||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||5.000||5.000 ||||||||||||1||1||1||0||||||||CKTG Black Felt Guard 7". This guard measures 180mm (about 7") by 50mm (2") and can accommodate many of our santoku, bunka, and nakiri knives.
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu22||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-220mm-72.png||||||CKTG Black Felt Knife Guard 8" / 220mm||CKTGFelt-8wide||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||5.000||5.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt knife guard is designed to fit gyutos up to 220mm in length. At 50mm tall, or about 2 inches, it provides reliable protection for the blade during storage and transport.
Constructed with a strong black plastic exterior and a soft felt interior, the guard slides smoothly onto the knife to shield both the edge and the user. It helps maintain sharpness and prevents unnecessary wear when knives are stored in a drawer or carried in a knife bag.
Important: Always dry knives thoroughly before placing them in the guard to avoid trapping moisture that can cause rust.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblfekngu||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11.png||||||CKTG Black Felt Knife Guard 9.75" / 250mm||CKTGFelt-9wide||knife-accessories > knifeholders > ||Accessories > Knife Storage > ||5.000||5.000 ||||||||||||1||1||1||0||||||||Keep your knives safe and well-protected with this durable blade guard, measuring 9.75" x 2" (250mm x 50mm). Always position the guard correctly: ensure the spine of the knife is exposed while the blade edge is fully covered.
Thoroughly dry your knives before placing them in the guard to prevent moisture from causing rust.
Designed with care to preserve the longevity and sharpness of your knives, this blade guard is a must-have for any kitchen.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckblblgu925s||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-blade-guards-9-75-250mm-sale-53.png||||||CKTG Black Felt Knife Guard set 9.75" / 250mm Sale||10-Pack||specials > closeouts > ||Resources > CKTG Close Outs > ||35.000||50.000 ||35.000 ||||||||||1||1||1||0||||||||Save on this 10-pack of CKTG Black Blade Guards. They measure 9.75" x 2" or 250mm x 50mm.
Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2. Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|smallbunkasaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/small-bunka-saya-152.png||||||CKTG Bunka Saya ||CKTGSaya-Bunka||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|facck13clsa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/fanatic-cck-1303-cleaver-saya-92.png||||||CKTG Cleaver Saya||CKTGSaya-Cleaver||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000||40.000 ||||||
Average rating is 5
By: mr.magnus
StockholmGreat saya fits my Richmond fanatic 2 great!
0.3If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|closeouts||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/close-outs-127.png||||||CKTG Close Outs||||specials > ||Resources > ||||||||||||||||0||1||0||0||||da52smcl20mi chkiwh2na16s tiwoclstfiis bast3x11se1 ck3pisase nisg2daki24s kugevgxegy241 nisg2tskubu11 bustforedpro tabl2cl21mib nisg2dana18f gibl2gy21fas gihagy24se topror2gy24 togyr2post27 naho400grst naho10grst ckroost3x2n debado1000 wallet ckblblgu925s shpr15kfored ck1kdiplfore wokynopad6x4 wokynopa cutofflestsq ck2stknsh kastforedpro nast25mi mahabu18se ||||Welcome to the CKTG close-out page. We put sale items in this section, seconds, closeouts, and discontinued merchandise. Check back since this list will change often. NO RETURNS ON ITEMS IN THIS SECTION.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckcodipl40||item-1||solidtemplate||dmt||https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-151.png||||||CKTG Combination Diamond Plate 400/1,000||diamond-combo-plate||specials > linecooks > sharpening-stones > dmt > ||Resources > For Professionals > Sharpening Stones > Diamond Plates & Products > ||40.000||40.000 ||||||||||||1||1||1||0||||||||The CKTG 400/1,000 grit combination diamond plate has a unique diamond pattern that helps keep the surface cutting quickly and consistently. This plate has 400 grit on one side and 1,000 grit on the other. It also includes a free rubber base that holds the stone firmly in place while you're sharpening or flattening other water stones. Size of this plate is 8" x 2.75”.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tadesa16||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-deba-saya-165mm-118.png||||||CKTG Deba Saya 165mm||CKTGSaya-Deba165||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||CKTG Deba Saya 165mm. Fits most of our 165mm debas.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckde18sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-180mm-saya-75.png||||||CKTG Deba Saya 180mm||CKTGSaya-Deba180||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a thick-spined deba, so it will be too big to fit a thinner knife of similar length.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckdiplset12||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/cktg-diamond-plate-set-120-400-1k-78.png||||||CKTG Diamond Plate 3 pc Set For Edge Pro||120-400-1K||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||27.500||27.500 ||||For 1000 grit: 10-20 microns (average: 15 microns) For 120 grit: 125-180 microns (average: 152.5 microns) For 400 grit: 45-60 microns (average: 52.5 microns)||||0.440 ||||1||1||1||0||||||||This set of plates is a good deal and has our 3 most popular grits. These items all fit the Edge Pro Sharpening Machine. They measure 150mm x 20.5mm of usable diamond surface. The stones come mounted to black plastic bases that will allow you to fit them on the EP machine. You get:
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|inshse||item-1||solidtemplate||hakubl2||https://s.turbifycdn.com/aah/chefknivestogo/finish-sharpening-service-113.png||||||CKTG Finish Sharpening||FINISHSHARPENING||specials > forknco > hatsukokoro > hakubl2 > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Blue #2 Kurogane > ||15.950||15.950 ||||||||||||1||1||1||0||||||||This service is per knife, not per order.
The Japanese call finish sharpening Honbatsuke. "Hon" means real, formal, professional, and genuine. "Ba" means edge and "Tsuke" means making or finishing in this case. In short, Honbatsuke means sharpening or finishing the edge.
Simply purchase this service along with the knife or knives you want us to sharpen and we'll sharpen them by hand using our typical progression of stones and strops. **Please note that the sharpening service is $15.95 per knife so if you want more than one knife sharpened, you need to order more than one service. Double bevel knives only. No serrated knives. This service does not include resetting bevels. We do not finish sharpen the CCK Butcher's Knife and Big & Li'l Rhino. It is too time-consuming.
If you have special instructions please let us know in the "Comments Box" and we'll try to accommodate your request.
Also please note that we will sharpen the knife evenly on both sides unless instructed otherwise. We will give priority to those of you who purchase this service and will attempt to ship your order within 1-2 business days. Usually, we do it the same day if you order early enough.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck18gysa1||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-180mm-gyuto-saya-109.png||||||CKTG Gyuto Saya 180mm A||CKTGSaya-Gyuto180A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a 180mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si21gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-saya-a-116.png||||||CKTG Gyuto Saya 210mm A||CKTGSaya-Gyuto210A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
||||||1||1||1||0||||||||This saya was designed to fit a 210mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si21gyunsa||item-1||solidtemplate||yayukn||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-universal-saya-90.png||||||CKTG Gyuto Saya 210mm B||CKTGSaya-Gyuto210B||specials > forknco > yayukn > ||Resources > For Knife Collectors > Yasha Yukawa Knives > ||35.000||35.000 ||||||
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si21gyunsa||item-1||solidtemplate||yayukn||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-universal-saya-90.png||||||CKTG Gyuto Saya 210mm B||CKTGSaya-Gyuto210B||specials > forknco > yayukn > ||Resources > For Knife Collectors > Yasha Yukawa Knives > ||35.000||35.000 ||||||
||1.000 ||||1||1||1||0||||||||This saya was designed to fit a 210mm gyuto with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si24gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-gyuto-saya-a-113.png||||||CKTG Gyuto Saya 240mm A||CKTGSaya-Gyuto240A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si24gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-gyuto-saya-a-113.png||||||CKTG Gyuto Saya 240mm A||CKTGSaya-Gyuto240A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
||0.500 ||||1||1||1||0||||||||This saya was designed to fit a 240mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si24ungysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-universal-gyuto-saya-101.png||||||CKTG Gyuto Saya 240mm B||CKTGSaya-Gyuto240B||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a 240mm gyuto with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|siungy27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-gyuto-270mm-saya-80.png||||||CKTG Gyuto Saya 270mm A||CKTGSaya-Gyuto270A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si24ungysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-universal-gyuto-saya-101.png||||||CKTG Gyuto Saya 240mm B||CKTGSaya-Gyuto240B||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
Average rating is 5
By: Mike VanSleen
Chattanooga,TNSuper sweet saya! It fits my Richmond Artifex 240mm gyuto perfectly and the pin that holds the blade inside is a really nice touch. The wood on the saya comes sanded but unfinished,so don’t touch it with wet or oily hands or you’ll leave marks on it. I guess you could always stain/seal it so you don’t have to worry. Overall awesome saya!
0.3It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|siungy27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-gyuto-270mm-saya-80.png||||||CKTG Gyuto Saya 270mm A||CKTGSaya-Gyuto270A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
||||||1||1||1||0||||||||This saya fits gyutos with thinner spines. It does not fit Masakage knives (Yuki, Koishi, et al).
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chwoco||item-1||solidtemplate||takayukisumire||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-wood-conditioner-71.png||||||CKTG Handle and Board Wax||4oz||kitchen-knives > takayuki-knives > takayukisumire > ||Knife Brands > Takayuki Knives > Takayuki-Sumire > ||12.000||12.000 ||||||||||||1||1||1||0||||||||CKTG Handle and Board Wax is a food safe mix of beeswax and mineral oil that we use for several purposes at the office and at our home. It's great for cutting boards and we also use it for wooden handles to keep them in good condition. We also use it to finish sayas. It only takes a small amount. Rub it on your unfinished wood and then wipe it off with a clean rag. Also works well on salad bowls, rolling pins and wooden utensils. Made from the finest food-grade mineral oil and double-refined beeswax. Comes in a 4-ounce container.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|prhaknbag||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/promark-hanging-knife-bag-78.png||||||CKTG Hanging Knife Bag - Tan||CKTG-Drumstick-Bag||knife-accessories > knifeholders > ||Accessories > Knife Storage > ||25.000||25.000 ||||||||||||1||1||1||0||||||||This bag has some unique features that lend themselves to kitchen use. It is made of very durable materials with straps designed for hanging the bag on the wall at work for quick and easy access without taking up valuable counter space. It's light and easy to carry with handle on the top. Made from weatherproof ballistic nylon.Length: 18" Width: 7 1/2" (15" open) Rigid 1" spine to allow for easy closure of bag when fully stocked||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|honesukisaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-honesuki-saya-70.png||||||CKTG Honesuki Saya 150mm A||CKTGSaya-HonesukiA||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chwoco||item-1||solidtemplate||takayukisumire||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-wood-conditioner-71.png||||||CKTG Handle and Board Wax||4oz||kitchen-knives > takayuki-knives > takayukisumire > ||Knife Brands > Takayuki Knives > Takayuki-Sumire > ||12.000||12.000 ||||||||||||1||1||1||0||||||||CKTG Handle and Board Wax is a food safe mix of beeswax and mineral oil that we use for several purposes at the office and at our home. It's great for cutting boards and we also use it for wooden handles to keep them in good condition. We also use it to finish sayas. It only takes a small amount. Rub it on your unfinished wood and then wipe it off with a clean rag. Also works well on salad bowls, rolling pins and wooden utensils. Made from the finest food-grade mineral oil and double-refined beeswax. Comes in a 4-ounce container.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|prhaknbag||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/promark-hanging-knife-bag-78.png||||||CKTG Hanging Knife Bag - Tan||CKTG-Drumstick-Bag||knife-accessories > knifeholders > ||Accessories > Knife Storage > ||25.000||25.000 ||||||||||||1||1||1||0||||||||This bag has some unique features that lend themselves to kitchen use. It is made of very durable materials with straps designed for hanging the bag on the wall at work for quick and easy access without taking up valuable counter space. It's light and easy to carry with handle on the top. Made from weatherproof ballistic nylon.
||||||1||1||1||0||||||||This saya was designed to fit honesukis with thinner spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|siho150sab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-honesuki-150-saya-b-70.png||||||CKTG Honesuki Saya 150mm B||CKTGSaya-HonesukiB||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit honesukis with thicker spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckinwastjo||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/cktg-in-the-wall-street-journal-37.png||||||CKTG In the Wall Street Journal||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckkisa21||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-41.png||||||CKTG Kiritsuke Saya 210mm||CKTGSaya-Kiri210||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.
This saya fits:Harukaze AS HAS-K210 Harukaze Ginsan HG3-K210 Yahiko YAS-HE-K210 Yahiko YA-G3-K210||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckkisa24||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-240mm-73.png||||||CKTG Kiritsuke Saya 240mm||CKTGSaya-Kiri240||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cknaropa2||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-roundup-part-2-36.png||||||CKTG Nakiri Roundup # 2||||||||||||||||||||||0||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sinasa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-nakiri-saya-83.png||||||CKTG Nakiri Saya A||CKTGSaya-NakiriA||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knifes page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si16nasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-160mm-nakiri-saya-b-84.png||||||CKTG Nakiri Saya B||CKTGSaya-NakiriB||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|120mmpettysaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/120mm-petty-saya-70.png||||||CKTG Petty Saya 120mm A||CKTGSaya-Petty120A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||1.000 ||||1||1||1||0||||||||We have added this saya to the item pages of the knives it fits. If you don't see it on the item page, it doesn't fit the knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si15pesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-150mm-petty-saya-78.png||||||CKTG Petty Saya 150mm||CKTGSaya-Petty150||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|siho150sab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-honesuki-150-saya-b-70.png||||||CKTG Honesuki Saya 150mm B||CKTGSaya-HonesukiB||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit honesukis with thicker spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckinwastjo||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/cktg-in-the-wall-street-journal-37.png||||||CKTG In the Wall Street Journal||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckkisa21||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-41.png||||||CKTG Kiritsuke Saya 210mm||CKTGSaya-Kiri210||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.
This saya fits:
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cknaropa2||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-roundup-part-2-36.png||||||CKTG Nakiri Roundup # 2||||||||||||||||||||||0||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sinasa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-nakiri-saya-83.png||||||CKTG Nakiri Saya A||CKTGSaya-NakiriA||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
Average rating is 4
By: Teo
Belvedere,Cathis saya fits the masakage shimo nakiri well. it fits snugly on the knife; you might not even need the pin but i still use it anyway.
0.3If a knife has a compatible saya, it is shown and linked on the knifes page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si16nasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-160mm-nakiri-saya-b-84.png||||||CKTG Nakiri Saya B||CKTGSaya-NakiriB||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|120mmpettysaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/120mm-petty-saya-70.png||||||CKTG Petty Saya 120mm A||CKTGSaya-Petty120A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||1.000 ||||1||1||1||0||||||||We have added this saya to the item pages of the knives it fits. If you don't see it on the item page, it doesn't fit the knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si15pesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-150mm-petty-saya-78.png||||||CKTG Petty Saya 150mm||CKTGSaya-Petty150||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckpesa18||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-180mm-18.png||||||CKTG Petty Saya 180mm||CKTGSaya-Petty180||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck120tapesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-tall-petty-saya-115.png||||||CKTG Petty Saya Tall 120mm||CKTGSaya-PettyTall120||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckroost3x2n||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-2nds-21.png||||||CKTG Roo Strop 3x11" - 2nds||RooStrop11Seconds||specials > closeouts > ||Resources > CKTG Close Outs > ||20.000||25.000 ||20.000 ||||||||||1||1||1||0||||||||This batch of seconds all have minor imperfections in the leather and would be best used with CKTG pastes.
Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x11”||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckroostbl3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-block-3x2-9.png||||||CKTG Roo Strop Block 3x2" ||RooStropBlock||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||10.000||10.000 ||||||||||||1||1||1||0||||||||Our CKTG Kangaroo strop block measures 3x2". This block is comfortable to hold and would make an excellent finisher when you are sharpening your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/saya-77.png||||||CKTG Santoku Saya A||CKTGSaya-SantokuA||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckpesa18||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-180mm-18.png||||||CKTG Petty Saya 180mm||CKTGSaya-Petty180||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck120tapesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-tall-petty-saya-115.png||||||CKTG Petty Saya Tall 120mm||CKTGSaya-PettyTall120||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckroost3x2n||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-2nds-21.png||||||CKTG Roo Strop 3x11" - 2nds||RooStrop11Seconds||specials > closeouts > ||Resources > CKTG Close Outs > ||20.000||25.000 ||20.000 ||||||||||1||1||1||0||||||||This batch of seconds all have minor imperfections in the leather and would be best used with CKTG pastes.
Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x11”||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckroostbl3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-block-3x2-9.png||||||CKTG Roo Strop Block 3x2" ||RooStropBlock||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||10.000||10.000 ||||||||||||1||1||1||0||||||||Our CKTG Kangaroo strop block measures 3x2". This block is comfortable to hold and would make an excellent finisher when you are sharpening your knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/saya-77.png||||||CKTG Santoku Saya A||CKTGSaya-SantokuA||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
||||||1||1||1||0||||||||This saya was designed to fit santokus with thinner spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sisasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-santoku-saya-b-67.png||||||CKTG Santoku Saya B||CKTGSaya-SantokuB||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit santokus with thicker spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|othersayas||item.||solidtemplate||sayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-sayas-109.png||||||CKTG Sayas||||specials > linecooks > sayas > ||Resources > For Professionals > Sayas > ||||||||smbabusa tawanalgsa ta24kisa tashcoso||||||||0||1||0||0||||cusfeed 120mmpettysaya ck120tapesa si15pesa honesukisaya siho150sab tadesa16 ckde18sa smallbunkasaya ckpesa18 sinasa si16nasab saya sisasab ck18gysa1 si21gysa si21gyunsa ckkisa21 tasmgysa si24gysa si24ungysa ckkisa24 tamegysa siungy27sa cksusa24 sisu27sa isscsu27sa ck30susa 21yasa ckya24sa ckya27sa yasa30 facck13clsa chwoco 80jafash ||||We only sell sayas when purchased with the compatible knife on the order. That is the only way we can guarantee fit. Because saya fit is challenging, we will not accept saya orders for knives bought from other vendors.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckshsebyjomc||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-by-josh-mceachen-92.png||||||CKTG Sharpening Service||CKTGSharpening||knife-accessories > knshse > ||Accessories > Knife Sharpening Service > ||20.000||20.000 ||||||||0.010 ||||1||1||1||0||||||||This service is per knife not per order.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sisasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-santoku-saya-b-67.png||||||CKTG Santoku Saya B||CKTGSaya-SantokuB||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit santokus with thicker spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|othersayas||item.||solidtemplate||sayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-sayas-109.png||||||CKTG Sayas||||specials > linecooks > sayas > ||Resources > For Professionals > Sayas > ||||||||smbabusa tawanalgsa ta24kisa tashcoso||||||||0||1||0||0||||cusfeed 120mmpettysaya ck120tapesa si15pesa honesukisaya siho150sab tadesa16 ckde18sa smallbunkasaya ckpesa18 sinasa si16nasab saya sisasab ck18gysa1 si21gysa si21gyunsa ckkisa21 tasmgysa si24gysa si24ungysa ckkisa24 tamegysa siungy27sa cksusa24 sisu27sa isscsu27sa ck30susa 21yasa ckya24sa ckya27sa yasa30 facck13clsa chwoco 80jafash ||||We only sell sayas when purchased with the compatible knife on the order. That is the only way we can guarantee fit. Because saya fit is challenging, we will not accept saya orders for knives bought from other vendors.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckshsebyjomc||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-by-josh-mceachen-92.png||||||CKTG Sharpening Service||CKTGSharpening||knife-accessories > knshse > ||Accessories > Knife Sharpening Service > ||20.000||20.000 ||||||
Average rating is 5
By: Justin Strong
Madison,WIMy Knives have never been sharper! I have the Richmond Artifex series 10" chef’s knife,and Josh put an edge on it that I didn’t think was possible. My knives are well used,I take care of them,but don’t baby them. The last time he sharpened that one in particular,I was able to shave with it for three months afterwards. Well worth the investment!
0.3By: Justin Strong
Madison,WIMy Knives have never been sharper! I have the Richmond Artifex series 10" chef’s knife,and Josh put an edge on it that I didn’t think was possible. My knives are well used,I take care of them,but don’t baby them. The last time he sharpened that one in particular,I was able to shave with it for three months afterwards. Well worth the investment!
0.3By: David Oliver
Madison,WiJosh did a fantastic job on my kit. Fast and courteous. Totally recommended for professional service.
0.3By: Jason Peterson
Madison,WiJosh does a great with knives all around from sharpening to replacing handles to reshaping the knife. I got a knife from him recently which came in great condition. I let a co-worker use it to chop onions and he ended up dropping it and chipping the blade. I gave it to josh to see if he could fix it and it came back good as new maybe even a little better. Great work. Great speed. Great Quality!
0.3By: Anna
Madison,WIJosh Rulez!
0.3We will hand sharpen your knife with Japanese water stones to bring out the best in your edge. This service is for double-bevel knives only.
Please allow 1-3 business days for us to complete this service.
If you are interested in having a knife sharpened by us, please purchase this (one service for 1 knife) service and send us the knife. You can mail it to us at:
Chefknivestogo
5980 Executive Dr Ste D
Fitchburg, WI 53719
If you place an order with multiple items AND sharpening service, we will wait for the knife to be sharpened to arrive and ship everything together.
If more work is involved like fixing chips/tips, please purchase our "Chip Repair" service. If you aren't sure, feel free to contact us.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cktgsticker6||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-30.png||||||CKTG Sticker 6"||Oval-CKTG||specials > linecooks > stickers > ||Resources > For Professionals > Stickers > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||Perfect for your knife case, water bottle, or laptop, this stylish sticker proudly represents Chef Knives To Go - your go-to destination for top-notch Japanese kitchen knives. Stick it and make a statement in the kitchen and beyond!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cksusa24||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-suji-saya-240mm-101.png||||||CKTG Sujihiki Saya 240mm||CKTGSaya-Suji240||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sisu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-sujihiki-270mm-saya-92.png||||||CKTG Sujihiki Saya 270mm A||CKTGSaya-Suji270A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||
||||||1||1||1||0||||||||This saya was designed to fit a 270mm sujihiki with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|isscsu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/isaiah-schroeder-sujihiki-270mm-saya-68.png||||||CKTG Sujihiki Saya 270mm B||CKTGSaya-Suji270B||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a 270mm sujihiki with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck30susa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-300mm-suji-saya-48.png||||||CKTG Sujihiki Saya 300mm||CKTGSaya-Suji300||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a 300mm sujihiki with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckth||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/cktg-thermoprobe-192.png||||||CKTG Thermoprobe||Thermoprobe1000||knife-accessories > addonitems > ||Accessories > Add On Items > ||12.950||12.950 ||||||||||||1||1||1||0||||||||This is a nice little probe thermometer that's quick and easy to use. Just hit the button and insert the probe and it will give you an accurate temperature in a few seconds. A battery is included. Here are the specs:Measures -58 to 572 degrees Hold function Auto Off Instant read within 4 seconds Has a handy meat temp guide Magnet on the back for easy storage Color is more orange like the photo below Probe measures 4.5 inches so it can go deep into roasts and other large items||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|21yasa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/210mm-yanagiba-saya-66.png||||||CKTG Yanagiba Saya 210mm||CKTGSaya-Yanagi210||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckya24sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagi-240mm-saya-75.png||||||CKTG Yanagiba Saya 240mm||CKTGSaya-Yanagi240||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckya27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagi-270mm-saya-75.png||||||CKTG Yanagiba Saya 270mm||CKTGSaya-Yanagi270||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yasa30||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/yanagiba-saya-300mm-4.png||||||CKTG Yanagiba Saya 300mm||CKTGSaya-Yanagi300||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|clfr25prgy||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/classic-french-250mm-profile-gyutos-67.png||||||Classic French 240mm Profile Gyutos||||resources > gyutos > ||Knife Types > Gyutos > ||||||||||||||||0||1||0||0||||doibl2gy24 enek8togy24 kabl1gy24 koastogy24 mabl2naksgy21 mabl2naksgy2 moasgy25 tastclassmya ||||We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise. Here is a section dedicated to our mostly exclusive takes on this popular profile from many different makers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cleavers||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/cleavers-159.png||||||Cleavers||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||ccksmclstha cckcleaver2 chchikeeslkf ccksmstcl cckcleaver3 cckkaukoch cckcleaver1 cckbonechopper chkibigtube taknkiau chkivgno1cl sonofork5cas knkish2cl chkivgsmsl21 chkivgno1cl chkiw2smsl chkisidrvch da52kina18 dalespkicl18 dalesppicl18 dav2kicl18 dalesptana17 dasmvecl18 da52smcl toststchcl fucufachcl hasewh2cl ensrtana18 enek8kicl18 ko1k6stsmsl21 ko1k6stsmsl2 mag3tana21 mabl2nabu17 mag3nakicl19 mag3nacl21 mabl2nakicl1 moritaka4 moaschbo19cu moaschbo21 maokbl2tana satacodatasm satacodata18 tabata3 tawh1kicl17 taincl21 tavghadacl19 tovgchbo22tb yawh1kicl18 yofuwh1tana yofuwh1kicl1 yubl2kicl181 weclst tiwodoclst ||||Westerners are most familiar with cleavers as crude tools of butchery but there is tremendous variety and versatility in this class of cutlery. Traditionally, Chinese cooks use a single cleaver-shaped knife for every task in the kitchen. Here is our full selection of Chinese cleavers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cost||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/combination-stones-77.png||||||Combination Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||https://www.chefknivestogo.com/3pcstoneset.html||||||||0||1||0||0||||ceraxcombo1k3k imtwosi1kst kingcombostone stonebox na1ksust harohadefebl anguforshst ||||Combination stones are a good way to save some money and add convenience when learning to sharpen. These stones will give you two different grits so you can usually do all your sharpening and refining of the edge with one simple stone.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saoksh||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakagen-okubo-shears-79.png||||||Crane Okubo Shears 180mm||TR-OKUBO||newarrivals > ||New Arrivals > ||50.000||50.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. The material used is high-carbon steel, including vanadium. It is similar to Shirogami, though Shirogami does not include vanadium. The hardness is about HRC60. Crane is a top-quality producer of these traditional shears. They're nicely decorative and very good shears. Weight: 7.4 oz (210 g) Blade Edge Length: 50 mm Total Length: 180 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|customknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/custom-knives-117.png||||||Custom Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||buha21gy dofo80pa3 dofomagy211 jashkn kurotori3 sarab2gy18 ||||Here is a selection of custom handled knives that are available exclusively from CKTG. Once we sell one of these items we'll re-use the page and post a new knife with new pictures.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed5||link.||solidtemplate||||||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||See What Our Customers Are Saying About Us.||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed1||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-105.png||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||See What Our Customers Think About Us!||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed3||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-103.png||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||See What Our Customers Are Saying About Us!||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed39||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-104.png||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|home||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-reviews-30.png||||||Customer Reviews||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cutofflestsq||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cut-off-leather-strop-squares-150.png||||||Cut Off Leather Strop Squares||stropsquare||specials > closeouts > ||Resources > CKTG Close Outs > ||2.000||2.000 ||||||||||||1||1||1||0||||||||This is a cheap way to strop your knives. We cut off 3x11 to make 3x8 from time to time and this is the result. 3x3. While supplies last.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|booscutboar||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/cutting-boards-63.png||||||Cutting Boards||||knife-accessories > ||Accessories > ||||||||cubophpr||||||||0||1||0||0||||ckwaendgrcub chsmhibo15x8 kohicubo16x9 ckbesc chwoco ||||Cutting boards are essential tools for any serious cook. Quality wood cutting boards help extend the life of your knives by providing a proper cutting surface that won't dull your knives. We only sell fine wood cutting boards from leading manufacturers.||||Cutting boards, cutting board, wood cutting boards||||||||||||0||||||||||New||||||||||||||0||~~|^^|daovua52100||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-101.png||||||Daovua 52100||||kitchen-knives > daovuaknives > ||Knife Brands > Daovua Knives > ||||||||||||||||0||1||0||0||||inshse da52tape12 da52ho14 da52bu17 da52na16 da52sa16 da52tana16 da52kina18 da52smcl da52gy21 da52gy24 ||||Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52bu17||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-bunka-175mm-172.png||||||Daovua 52100 Bunka 165mm||D-52100-Bunka||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Bunka 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Maker: Daovua Location: Vietnam Steel: 52100 Edge: Even Weight: 4.6 oz (130 g) Edge Length: 164 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Octagonal (color and wood type vary) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52gy21||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-gyuto-210mm-296.png||||||Daovua 52100 Gyuto 210mm||D-52100-G210||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Gyuto 210mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Weight: 5.4 oz (155 g) Edge Length: 213 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52gy24||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-gyuto-240mm-271.png||||||Daovua 52100 Gyuto 240mm||D-52100-G240||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Gyuto 240mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Weight: 6.2 oz (170 g) Edge Length: 240 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52ho14||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-honesuki-145mm-222.png||||||Daovua 52100 Honesuki 145mm||D-52100-Honesuki||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Honesuki 145mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Weight: 3.9 oz (112 g) Edge Length: 145 mm Total Length: 280 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52na16||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-nakiri-165mm-226.png||||||Daovua 52100 Nakiri 165mm||D-52100-Nakiri||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Nakiri 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Weight: 6.0 oz (172 g) Edge Length: 167 mm Total Length: 318 mm Spine Thickness at Heel: 3 mm Blade Height: 54 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52sa16||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-santoku-165mm-227.png||||||Daovua 52100 Santoku 165mm||D-52100-Santoku||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Santoku 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Weight: 4.3 oz (122 g) Edge Length: 165 mm Total Length: 304 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52smcl||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-small-cleaver-300.png||||||Daovua 52100 Small Cleaver 200mm||D-52100-SmCleaver||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Small Cleaver. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Carbon steel knives require a little extra care to keep them performing their best. Always hand wash and dry the blade immediately after use to prevent rust, and never put it in the dishwasher. A light coat of food-safe oil between uses helps protect the steel, and the natural patina that develops over time is normal and adds protection. Store the knife in a dry place such as a saya or blade guard, and use a whetstone to keep the edge sharp. Each knife is made by hand so all measurements are approximations. Weight: 10.2 oz (290 g) Edge Length: 201 mm Total Length: 344 mm Spine Thickness at Heel: 3 mm Blade Height: 90 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52smcl20mi||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/newitem-29525.png||||||Daovua 52100 Small Cleaver 200mm - Minor Crack in the Ferrule||D-52100-SmCleaverSecond||specials > closeouts > ||Resources > CKTG Close Outs > ||64.000||80.000 ||64.000 ||||||||||1||1||1||0||||||||This knife arrived from the manufacturer with a minor crack in the ferrule, visible in the 4th picture.
Daovua 52100 Small Cleaver. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Carbon steel knives require a little extra care to keep them performing their best. Always hand wash and dry the blade immediately after use to prevent rust, and never put it in the dishwasher. A light coat of food-safe oil between uses helps protect the steel, and the natural patina that develops over time is normal and adds protection. Store the knife in a dry place such as a saya or blade guard, and use a whetstone to keep the edge sharp. Each knife is made by hand so all measurements are approximations. Weight: 10.2 oz (290 g) Edge Length: 201 mm Total Length: 344 mm Spine Thickness at Heel: 3 mm Blade Height: 90 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52tana16||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-tall-nakiri-165mm-230.png||||||Daovua 52100 Tall Nakiri 165mm||D-52100-TallNakiri||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Daovua continues to elevate its craftsmanship with the introduction of 52100 high-carbon steel, a premium material sourced from the USA. Originally developed in 1905 for ball bearings, 52100 steel is renowned for its exceptional hardness, edge retention, and durability, making it a top choice for high-performance kitchen knives.
This 165mm Tall Nakiri offers excellent cutting power, effortless precision, and a refined balance, perfect for chefs and home cooks looking to enhance their vegetable prep. With Daovua's artisanal craftsmanship and the superior properties of 52100 steel, this knife is built to impress.
Upgrade your kitchen with the Daovua 52100 Tall Nakiri—where tradition meets innovation.
Each knife is made by hand so all measurements are approximations. Blacksmith: Daovua Location: Vietnam Construction: Hammer Forged Steel: 52100 Edge Grind: Double Bevel, Even Weight: 7.4 oz (210 g) Edge Length: 165 mm Total Length: 320 mm Spine Thickness at Heel: 2 mm Blade Height: 70 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52tape12||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-tall-petty-120mm-264.png||||||Daovua 52100 Tall Petty 120mm||D-52100-TallPetty||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Daovua 52100 Tall Petty 120mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Weight: 3.2 oz (90 g) Edge Length: 124 mm Total Length: 255 mm Spine Thickness at Heel: 2 mm Blade Height: 42 mm Handle: Octagonal (color and wood type vary) Carbon steel blade--will rust if not dried promptly||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52kina18||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-kiri-nakiri-180mm-119.png||||||Daovua 52100 The Tank 180mm||D-52100-TheTank||kitchen-knives > daovuaknives > daovua52100 > ||Knife Brands > Daovua Knives > Daovua 52100 > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations. Weight: 8.9 oz (252 g) Edge Length: 180 mm Total Length: 330 mm Spine Thickness at Base: 3 mm Blade Height: 85 mm Edge Steel: 52100 Carbon Steel HRC: 60-61 Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-133.png||||||Daovua Classic V2||||kitchen-knives > daovuaknives > ||Knife Brands > Daovua Knives > ||||||||||||||||0||1||0||0||||inshse daclv2pe11 daclv2tape12 dav2ho14 daclv2bu daclv2na daclv2sa16 dav2kicl18 daclv2gy daclv2tagy21 daclv2gy24 daclv2ki24 ||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and better heat treatment using their leaf spring steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2bu||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-bunka-165mm-300.png||||||Daovua Classic V2 Bunka 165mm||ClassicV2-Bunka||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations. Weight: 4.0 oz (116 g) Edge Length: 162 mm Total Length: 303 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2gy||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-gyuto-210mm-300.png||||||Daovua Classic V2 Gyuto 210mm||ClassicV2-Gyuto210||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with nicer handles. We think they're a big step up. Fit and finish on the cladding is still rustic with rough kurouchi finish that looks like it just came out of a charcoal fire.
Each knife is made by hand so all measurements are approximations. Maker: Daovua Location: Vietnam Steel: Carbon Leaf Spring Steel Weight: 5.0 oz (144 g) Edge Length: 212 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2gy24||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-gyuto-240mm-237.png||||||Daovua Classic V2 Gyuto 240mm||ClassicV2-Gyuto240||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations. Weight: 6.3 oz (178 g) Edge Length: 240 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dav2ho14||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-honesuki-145mm-113.png||||||Daovua Classic V2 Honesuki 145mm||ClassicV2-Honesuki||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||60.000||60.000 ||||||||||||1||1||1||0||||||||Daovua is a small blacksmith shop in Vietnam and they have been hard at work building a factory to improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and better heat treatment using their leaf spring steel. These knives take longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations. Blacksmiths: Nat Family Brand Name: Daovua Location: Vietnam Steel: Leaf Spring Recycled Carbon Steel Weight: 3.9 oz (112 g) Edge Length: 146 mm Total Length: 280 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2ki24||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-kiritsuke-240mm-267.png||||||Daovua Classic V2 Kiritsuke 240mm||ClassicV2-Kiritsuke||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations. Weight: 5.8 oz (166 g) Edge Length: 241 mm Total Length: 401 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2na||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-nakiri-165mm-257.png||||||Daovua Classic V2 Nakiri 165mm||ClassicV2-Nakiri||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations. Weight: 5.2 oz (148 g) Edge Length: 157 mm Total Length: 309 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2pe11||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-petty-115mm-157.png||||||Daovua Classic V2 Petty 115mm||ClassicV2-Petty115||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||45.000||45.000 ||||||||||||1||1||1||0||||||||Introducing the Daovua Classic V2 Petty 115mm. At Daovua, a small blacksmith shop in Vietnam, they are making unique carbon steel knives and crafting blades with traditional methods. They have worked tirelessly to build a new factory to improve quality and produce knives that are even better than before.
The V2 Classic line of knives boasts classic Japanese shapes with flatter profiles, ensuring an improved level of sharpness. Please remember these are carbon steel knives and will rust without proper care (wipe them dry after use).
Each knife is made by hand so all measurements are approximations. Weight: 2.4 oz (68 g) Edge Length: 115 mm Total Length: 245 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2sa16||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-santoku-165mm-256.png||||||Daovua Classic V2 Santoku 165mm||ClassicV2-Santoku||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with a better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations. Weight: 4.0 oz (114 g) Edge Length: 165 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2tagy21||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-gyuto-210mm-278.png||||||Daovua Classic V2 Tall Gyuto 210mm||ClassicV2-TallGyuto210||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. Please note these are carbon steel knives and they will rust if you don't wash and towel dry after using.
Each knife is made by hand so all measurements are approximations. Weight: 6.0 oz (170 g) Edge Length: 214 mm Total Length: 362 mm Spine Thickness at Heel: 2 mm Blade Height: 65 mm Steel: Recycled leaf spring carbon steel Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2tape12||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-petty-120mm-210.png||||||Daovua Classic V2 Tall Petty 120mm||ClassicV2-TallPetty||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Daovua Classic V2 Tall Petty 120mm. Daovua is a small blacksmith shop in Vietnam and they have been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and better heat treatment using their leaf spring steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations. Weight: 3.3 oz (94 g) Edge Length: 123 mm Total Length: 249 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dav2kicl18||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-kiri-cleaver-185mm-98.png||||||Daovua Classic V2 The Tank 185mm||ClassicV2-TheTank||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up. Please note these are carbon steel knives and they will rust if you don’t wash and towel dry after use.
Each knife is made by hand so all measurements are approximations. Weight: 9.5 oz (270 g) Edge Length: 185 mm Total Length: 332 mm Spine Thickness at Heel: 3 mm Blade Height: 83 mm Steel: Recycled leaf spring carbon steel Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daovuaknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-knives-117.png||||||Daovua Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||daovua52100 daclv2 dalespstkn ||||We're branching out a little and decided to try some knives from a blacksmith family in Vietnam named Nhat. The brand name they use is Daovua.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dasastkn||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daouva-santoku-style-knife-206.png||||||Daovua Leaf Spring Bunka 185mm||Daovua-Bunka||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||60.000||60.000 ||||||||||||1||1||1||0||||||||The Daovua Bunka knife is the most recent addition to a new line of knives from a young barefoot bladesmith we discovered working in Vietnam. He uses car and truck leaf springs as his steel of choice. This is not quite as crazy as it sounds because these car parts are made with some rather good high-carbon steel. Most leaf springs are made from 5160, which is an excellent blade steel.
We asked him to make us some unusual shapes that resemble traditional knives, and this fun bunka-style blade is one of his responses. The blade runs approximately 180mm at the edge and has a curved belly starting just a couple of inches from the heel. Every blade is going to be slightly different in these dimensions.
Let's make no mistake here. These knives have pits, scratches, hammer marks, and other cladding imperfections. Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that, if not exactly perfect out of the box, gets there quickly with a few strokes on your favorite stone.
While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a piece of living history and you're not uptight about a less-than-perfect but excellent cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations. Edge: Double Bevel, 50/50 Weight: 4.2 oz (120 g) Edge Length: 187 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Octagonal as pictured (color and wood type vary; video is outdated)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespgy21||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-210mm-392.png||||||Daovua Leaf Spring Gyuto 210mm||Daovua-Gyuto210||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||65.000||65.000 ||||||||||||1||1||1||0||||||||We don't know if it's the price, the back story, or the actual knife, but these Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But since then, their quality has improved immensely.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations. Steel: Leaf Spring Carbon Steel Location: Vietnam Weight: 4.7 oz (134 g) Edge Length: 210 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespgy24||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-240mm-540.png||||||Daovua Leaf Spring Gyuto 240mm ||Daovua-Gyuto240||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000||70.000 ||||||||||||1||1||1||0||||||||These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But over time, their quality has improved immensely.
The kurouchi finish is now very smooth and longer-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into knife sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a cool piece of living history and you're not uptight about a less-than-perfect cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations. Maker: Daovua - The Nhat Family (Barefoot Blacksmith) Steel: Recycled Leaf Spring Carbon Steel Location: Vietnam Weight: 6.2 oz (178 g) Edge Length: 243 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 54 mm Handle: Octagonal as pictured (color and wood type vary; the video is outdated)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalesphobokn||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-honesuki-boning-knife-150mm-160.png||||||Daovua Leaf Spring Honesuki 150mm||Daovua-Honesuki||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||55.000||55.000 ||||||||||||1||1||1||0||||||||We started working with this fledgling Vietnamese company just a few years ago when their first offerings were best described as project knives! But over time, the quality of their blades and handles has improved immensely.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Each knife is made by hand so all measurements are approximations. Weight: 3.9 oz (112 g) Edge Length: 146 mm Total Length: 280 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm Handle: Octagonal (color and wood type vary) Edge Grind: Even, Double Bevel||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespki24||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiritsuke-240mm-351.png||||||Daovua Leaf Spring Kiritsuke 240mm||Daovua-Kiritsuke||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||75.000||75.000 ||||||||||||1||1||1||0||||||||This can be used like an usuba to cut vegetables or as a yanagiba to slice raw fish. However, this is a Western-style kiritsuke knife, so it is ground on both sides of the blade for ease of use and maintenance. Knives like this are sometimes referred to as a kiritsuke gyuto. This design is easier to use and sharpen than the traditional single-bevel kiritsuke. It also allows for an ambidextrous personality to the knife.
The Daovua interpretation of this style blade has a more pronounced belly than most other kiris, making it a good choice for push-and-pull-cutting and rocking techniques. However, the extended edge length also makes it a very workable slicer.
We believe these knives are perfect for new users, projects, budding sharpeners, or anyone looking for a really well-priced cutter with personality and uniqueness in spades. Watch the video below to see how they're made. Please remember that these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives.
Each knife is made by hand so all measurements are approximations. Weight: 6.9 oz (196 g) Edge Length: 238 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 59 mm Edge: Double Bevel, 50/50 Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespko||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kogatana-sale-118.png||||||Daovua Leaf Spring Kogatana||Daovua-Kogatana||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||25.000||25.000 ||||||||||||1||1||1||0||||||||Daovua Leaf Spring Kogatana Sale! These handy knives are great to have around the office or shop. We use them for box cutters.
Each knife is made by hand so all measurements are approximations. Weight: 1.7 oz (48 g) Edge Length: 60 mm Total Length: 200 mm Spine Thickness at Base: 2 mm Blade Height: 19 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knfogrbuy||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/knife-forum-group-buy-249.png||||||Daovua Leaf Spring Nakiri 165mm||Daovua-Nakiri||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||55.000||55.000 ||||||||||||1||1||1||0||||||||We recently came across a young blacksmith who works with his family in Vietnam making knife and tool blades out of old car parts. This barefoot smith uses old car and truck leaf springs as his source material. This is not as crazy as it sounds, as many top-flight blacksmiths dip into this deep well to make their highly prized blades. Unlike these guys, the Nhat family makes more down-to-earth creations that are more function than form.
The first knife we had him make for us was a nakiri. We sold out of the first shipment immediately! It is important to remember that these knives are very basic in terms of fit and finish. They are certainly not beauty queens. But what they are is supremely capable cutters with an edge geometry that is surprisingly good. The heat treatment, likewise, is a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
It has a fairly curved belly for a nakiri, which are usually quite flat. The blade is average in length at about 175mm and is quite tall at 60mm. The kurouchi finish is quite flat and adds to the rustic nature of this fun and very functional knife.
Each knife is made by hand so all measurements are approximations. Weight: 4.8 oz (135 g) Edge Length: 164 mm Total Length: 308 mm Spine Thickness at Heel: 2 mm Blade Height: 56 mm Handle: Octagonal as pictured (color and wood type vary; video is outdated) Edge Grind: Double Bevel, Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalesppe21||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-petty-210mm-300.png||||||Daovua Leaf Spring Petty 210mm||Daovua-Petty210||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||60.000||60.000 ||||||||||||1||1||1||0||||||||These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But over time, their quality has improved immensely.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a longer petty and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations. Maker: Daovua The Nhat Family (Barefoot Blacksmith) Steel: Recycled Leaf Spring Carbon Steel Location: Vietnam Edge: Double Bevel, 50/50 Weight: 4.1 oz (116 g) Edge Length: 215 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height: 32 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalesppicl18||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-piranha-cleaver-185mm-275.png||||||Daovua Leaf Spring Piranha Cleaver 185mm||Daovua-Piranha||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000||70.000 ||||||||||||1||1||1||0||||||||This is a type of Korean butcher knife. Great for chopping and breaking down proteins, and it can take a punch. These knives are easy to handle and have an interesting and cool look. This comes with a D-shaped handle and features leaf spring steel recycled from autos.
Each knife is made by hand so all measurements are approximations. Made By Daovua in Vietnam, Home of the Barefoot Blacksmith. Steel: Leaf Spring Carbon Steel Handle: D-Shaped (color and wood type vary) Weight: 8.5 oz (242 g) Edge Length: 190 mm Total Length: 307 mm Spine Thickness at Heel: 3 mm Blade Height: 85 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespsa18||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-santoku-180mm-218.png||||||Daovua Leaf Spring Santoku 175mm ||Daovua-Santoku||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||60.000||60.000 ||||||||||||1||1||1||0||||||||We just love finding new and unusual knife makers, anytime and anywhere. They bring a fresh dimension to the more standard offerings and get us all looking in a new way at what a good knife is, and should be. Whether it's in terms of construction, materials used, shapes, or grinds employed, or as simple as offerings at unusual prices, we just love finding those who operate outside of the box.
We came across a charming, young, bare-footed blacksmith from Vietnam who was not only yearning to offer us his unusual knives but also to try to make use of our experience in making some to our specifications. This was a chance not to be missed. Following some interesting first attempts, we are now seeing the fruits and rewards of this partnership.
These are pretty basic blades that will make great intro knives for new chefs or project knives for budding sharpeners. But while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of a very respectable quality. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool then you'll love it.
Each knife is made by hand so all measurements are approximations. Maker: Daovua Cooperative Location: Vietnam Steel: Leaf Spring Carbon Steel Edge Grind: Even Weight: 4.7 oz (134 g) Edge Length: 175 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 54 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespsl27||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-slicer-275mm-363.png||||||Daovua Leaf Spring Slicer 270mm||Daovua-Slicer||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||75.000||75.000 ||||||||||||1||1||1||0||||||||These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But over time, their quality has improved immensely.
The kurouchi finish is now very smooth and longer lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a sujihiki, and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons. Please remember these are made with used steel, so you should expect that they have imperfections that exceed most of our other knives, especially with the cladding, which often has scratches, dents, rough finishes, etc. If you want to try a cool piece of living history and you're not concerned with rough fit and finish, you'll love it.
Each knife is made by hand so all measurements are approximations. Maker: Daovua - The Nhat Family (Barefoot Blacksmith) Steel: Recycled Leaf Spring Carbon Steel Location: Vietnam Weight: 7.4 oz (210 g) Edge Length: 265 mm Total Length: 435 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm Handle: Octagonal (color and wood type vary) Edge Grind: Double Bevel, Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dasmvecl18||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/dauova-small-vegetable-cleaver-180mm-177.png||||||Daovua Leaf Spring Small Cleaver 200mm||Daovua-SmCleaver||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Just watching the video below should be enough to get you intrigued about this knife and its maker. We originally purchased a handful of knives from him to give our forum members a chance to try them. Well, the response was overwhelmingly positive!
The knives do not possess the highest level of fit and finish. They are not made from exotic materials. And they are as much a curio as a desirable kitchen knife. But what they do possess is a character and an ability to cut that is as good as many knives we sell.
The blades themselves are fashioned from old leaf springs. These auto cast-offs are actually a great source of knife steel, usually being made from 5160 steel. In fact, many highly regarded US custom knife makers use this steel source for their expensive creations. The blade is super thin and ground really well. With a height of 90mm and an edge length of about 210mm, it resembles a classic Chinese cleaver ratio.
Putting aside the less-than-perfect finish, one thing everyone agrees on is their cutting ability. These blades are sharp and take an incredible edge. For someone looking for a unique version of a cleaver, a fun project knife, or a sharpening practice knife, the Daovua is a perfect and high-value choice. Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations. Weight: 9.1 oz (260 g) Edge Length: 210 mm Total Length: 342 mm Spine Thickness at Heel: 2 mm Blade Height: 90 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespstkn14||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-steak-knife-115mm-337.png||||||Daovua Leaf Spring Steak Knife 115mm||Daovua-Steak||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||45.000||45.000 ||||||||||||1||1||1||0||||||||Now who wouldn't want to cut their perfectly cooked, sizzling steak with a blade made from an old truck leaf spring? Around these parts, we know that one of the best steels to recycle for kitchen knife use is that found in automotive leaf springs. These auto cast-offs are usually made from 5160 steel, which is a wonderful alloy for many knife blade applications. In fact, several highly regarded custom knife makers use this steel source for their (sometimes) expensive creations. These knives are carbon steel so you need to keep them dry after using and washing or they will rust.
We discovered Daovua, a Vietnamese company, several years ago. And while their first blades could best be described as project knives, they have made some changes that have resulted in a huge improvement in quality.
The kurouchi finish is very smooth and long-lasting. The grinding is really sophisticated. And the handle is really well made and quite lovely to hold. These are very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
This is the first steak knife that they have made for us and you can color us impressed!
So when you have your friends over for a steak dinner next time, surprise them with these works of art that have come from nothing more than a junked old car and a few pieces of wood!
Each knife is made by hand so all measurements are approximations. Location: Vietnam Construction: Hammer Forged, Mono Steel Steel Type: Recycled Leaf Spring Steel (Carbon Steel) Weight: 2.0 oz (60 g) Edge Length: 115 mm Total Length: 240 mm Spine Thickness at Base: 1.5 mm Blade Height: 30 mm Handle: Octagonal (color and wood type vary) Edge Grind: Double Bevel, Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespstkn||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-steel-knives-104.png||||||Daovua Leaf Spring Steel||||kitchen-knives > daovuaknives > ||Knife Brands > Daovua Knives > ||||||||||||||||0||1||0||0||||inshse dalespko dalespstkn14 dalesptape dalesphobokn knfogrbuy dalespsa18 dalesptana17 dalespkicl18 dasastkn dalesppicl18 dasmvecl18 dalespgy21 dalesppe21 dalespgy24 dalespki24 dalespsl27 ||||Daovua Leaf Spring Steel Knives. Made in Vietnam. These particular knives are made from recycled steel that comes from the leaf springs of trucks and cars.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalesptana17||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-nakiri-175mm-414.png||||||Daovua Leaf Spring Tall Nakiri 175mm||Daovua-TallNakiri||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||65.000||65.000 ||||||||||||1||1||1||0||||||||As the saying goes, great oaks from little acorns grow. While not quite a great oak, the Daovua knife company has grown—from a fledgling enterprise in Vietnam making knife and tool blades out of old car parts, to a thriving business that has spread into making some really great kitchen utensils at super attractive prices.
Their blades are fashioned from recycled leaf springs taken from old cars and trucks. This is not as bizarre as it sounds, as many top-flight blacksmiths dip into this widely available source to make their highly prized blades. But unlike these fancy and often expensive works of art, the Nhat family makes more down-to-earth creations that are more function than form. Make no mistake, these knives look like they came out of a charcoal fire with hammer marks, scratches, pitting, and other cladding flaws. If you like perfect fit and finish, you may need to look elsewhere. One important attribute of these blades is how they take an incredibly sharp edge.
This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease.
So for someone seeking a unique version of a nakiri, the Daovua Tall Nakiri is a perfect and high-value choice. Please remember these are made under fairly rough conditions with recycled steel, so you should expect that they will have imperfections that you will not see in our other knives. But this should not dissuade anyone looking for a low-priced kitchen knife that is exceedingly sharp and rather unique.
Each knife is made by hand so all measurements are approximations. Maker: Daovua Steel: Leaf Spring Carbon Steel Handle: Octagonal (color and wood type vary) Edge Grind: Even, Double Bevel Weight: 7.3 oz (206 g) Edge Length: 177 mm Total Length: 324 mm Spine Thickness at Heel: 2 mm Blade Height: 75 mm
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher.
Carbon steel will naturally form a dark patina that helps protect against rust. This is normal and desirable.
If red rust appears, remove it gently with a rust eraser or Bar Keepers Friend.
For added protection, lightly oil the blade with food-grade mineral or camellia oil before storage.
Store in a dry place, ideally in a saya, sheath, or on a magnetic strip.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalesptape||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-petty-228.png||||||Daovua Leaf Spring Tall Petty 130mm||Daovua-TallPetty||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||45.000||45.000 ||||||||||||1||1||1||0||||||||Believe it or not, car and truck leaf springs make great knife blades! These discarded automotive parts are a very good source of knife steel as they are usually made from 5160 carbon steel. Many highly regarded custom knife makers use this steel source to great effect for their highly desirable custom creations.
A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very fun blades for us. Our customers are full of praise for many of their attributes. These are basic blades that will make great project knives for budding sharpeners or new chefs looking for something to play with. But while the fit and finish leave room for improvement, the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
The profile of this tall petty is as rounded as we've seen, so it will resonate with the rockers out there. It is a monster at chopping herbs and other small ingredients. Like the blade, the handle is not the best in the industry but with a bit of sanding and maybe some varnish, you will have a grip that is easy and secure in your hands.
So if you seek a fun project knife or a cheap and cheerful small ingredient chopper, the Daovua might just be all you need. Plus you get to tell a great story about it and its makers!
Each knife is made by hand so all measurements are approximations. Brand: Daovua Blacksmith: Nhat Family Location: Vietnam Construction: Hammer Forged, Mono Steel Steel Type: Recycled Leaf Spring Steel Handle: Octagonal (color and wood type vary) Edge Grind: Even, Double Bevel Weight: 3.4 oz (96 g) Edge Length: 130 mm Total Length: 255 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalespkicl18||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiri-cleaver-180mm-303.png||||||Daovua Leaf Spring The Tank 180mm||Daovua-TheTank||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000||70.000 ||||||||||||1||1||1||0||||||||How can you not want this knife? Just one look at the blade. One listen to the story behind it. Any knife-loving collector will find it hard to resist!
For several years, we have been buying knives from a company in Vietnam that we discovered by pure chance. We started off with a very simple and very rough santoku. But during that time, we have seen a huge improvement in the knives they send us and an ever-increasing diversity of those knives in terms of styles and profiles.
Enter the kiri cleaver, which we nicknamed The Tank! This unique blade is basically a kiritsuke-tipped cleaver. It has a fairly substantial curve to the edge, making it a rocker's dream. But the tanto tip makes it a better choice for more delicate slicing and food prep. Also, the reverse angle tip means there is a lower spine-to-edge ratio. Less spine, less weight. In this case we think it represents almost a 2oz saving over a regular cleaver of similar dimensions!
The blades themselves are fashioned from old leaf springs. These auto cast-offs are a great source of knife steel, usually made from 5160 steel. A well-finished and good-looking octagonal handle finishes off this unusual but efficient cutting tool.
Each knife is made by hand so all measurements are approximations. Blacksmith: Daovua Location: Vietnam Construction: Mono Steel Hammer Forged Steel Type: Leaf Spring Steel (Recycled Carbon Steel) Weight: 9.6 oz (274 g) Edge Length: 182 mm Total Length: 335 mm Spine Thickness at Heel: 3 mm Blade Height: 87 mm Edge: Double Bevel 50/50 Handle: Octagonal as pictured (color and wood type vary; video is outdated)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|deba-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/deba-knives-71.png||||||Deba Knives||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||dekn10 dekn18 dekn21andla ||||Debas are thick, stout knives traditionally used in Japan for filleting fish. Some users adapt the edge of these knives to other kitchen tasks such as parting out poultry or for use as a vegetable cleaver but the knife is designed to excel in the preparation of fish. Most debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dekn10||item.||solidtemplate||deba-knives||https://s.turbifycdn.com/aah/chefknivestogo/deba-knives-105-165mm-46.png||||||Deba Knives 105-170mm||||resources > deba-knives > ||Knife Types > Deba Knives > ||||||||hasibebl2de12||||||||0||1||0||0||||enwh2de16 hakubl2de15 hakubl2de16 iswh2de16 kibl2de16 kitaoka6 ki16debl2 kidade16wh1 kobl2nakode1 kobl2nakode11 miwh2kode10 moasde16 okgikode101 okw2kode10 okko10doedse okko12 okde15doedse sawh2de15 risade165mm sawh2de18leh tatowh2us21 tabl2de16 tainde13 tainde15leha tainde16 toinlehade18 tash2de15 tash2de16 tosh16de ||||Here is our full selection of deba knives that are in the 100-165mm length category.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dekn18||item.||solidtemplate||deba-knives||https://s.turbifycdn.com/aah/chefknivestogo/deba-knives-180mm-92.png||||||Deba Knives 180mm||||resources > deba-knives > ||Knife Types > Deba Knives > ||||||||||||||||0||1||0||0||||doisansatage doideba enwh2de18 hakubl2de18 ki18debl2 kidade18wh1 miwh2de18le moritakadeba1 risade180mm sabl2de18 tabl2de18 tainde18 shtabl2sa16 tainde18leha tash2de18 tojiro2 tohade18 ||||Here are our deba knives in the 180mm size category. Deba knives are usually thick and are used to process fish by Japanese cooks.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dekn21andla||item.||solidtemplate||deba-knives||https://s.turbifycdn.com/aah/chefknivestogo/deba-knives-210mm-and-larger-51.png||||||Deba Knives 195mm and Larger||||resources > deba-knives > ||Knife Types > Deba Knives > ||||||||||||||||0||1||0||0||||tagrchaewede sawh2de21 saw2mide21 sawh2mide24 deba195 deba210 ||||Here are our large Deba knives. Included here are mioroshi debas that are shorter and usually longer than standard deba knives. They're usually used for breaking down large fish like Tuna.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dest3xmaba||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/denim-strop-3x11-magnet-backing-140.png||||||Denim Strop 3" x 11"||DenimStrop11||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||7.000||7.000 ||||||||||||1||1||1||0||||||||Denim has long been used by knife sharpeners in the know, and we thought we would do our take on this time-tested method and have them cut to size and fitted with our magnetic backing for use on the CKTG strop base. Denim cloth is very well-suited for stropping both knives and razors. It takes fine compounds and holds them in the fabric very well. It also doesn't impart any grit to the sharpening process so when you use it loaded with diamond spray, the results are a super fine edge without the substrate contributing to the sharpening. We encourage you to give one a try, and we believe once you try a denim strop, you'll get great results!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckdest3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-denim-strop-3x8-magnet-backed-139.png||||||Denim Strop 3" x 8"||DenimStrop8||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||7.000||7.000 ||||||||||||1||1||1||0||||||||This CKTG Denim Strop measures 3"x8" and has a magnetic backing, so it works well on our strop base. Denim loaded with diamond spray makes an outstanding stropping substrate and will take your edges to new heights. Give it a try and you won't be sorry.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|diamondplates||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/diamond-plates-72.png||||||Diamond Plates||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||at14dipl atoma325400pad atoma1200pad at140grdiplr ck80grdipl 140grdistflp ckcodipl40 shdilapl at140slpl1x2 atslpl400 atslpl1 chdipa25mi chdipa5mi chdipa75mi chdipa1mi adwasibr ||||Here is our full selection of diamond plates for sharpening and flattening stones.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dmt||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/dmt-dia-sharp-plates-63.png||||||Diamond Plates & Products||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||ck80grdipl 140grdistflp ckcodipl40 at14dipl ri2ozdisp25m ri5mistsp2oz ri1midisp2oz chdipa25mi chdipa5mi chdipa75mi chdipa1mi chdipa3mi at140grdiplr atoma325400pad atoma1200pad atoma1403 atoma1402 atoma140 at140slpl1x2 atslpl400 atslpl1 ||||We have a wides selection of diamond plates, sprays and pastes for all your sharpening needs.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|diplforedpro||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/atoma-diamond-plates-for-edge-pro-53.png||||||Diamond Plates For Edge Pro||||specials > linecooks > sharpening-stones > edgepro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||||0||1||0||0||||edprodima80g edpro300grdi edpro450grdi edpro950grdi edpro17dimas edpro40grst ckdiplset12 80grdiplfore ck400grdiplf ck1kdiplfore atoma1403 at140slpl1x2 atoma1402 atslpl400 atoma140 atslpl1 ||||Atoma has come up with a fantastic diamond mesh sharpening plate and they're perfect for use on the Edge Pro. Atomas are consistent, fast cutting, and they don't dish so you get a consistent sharpening angle even when switching between plates.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dmt1||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/dmt-diamond-plates-47.png||||||Diamond Sharpening Tools||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||ck80grdipl 140grdistflp ckcodipl40 at14dipl atoma325400pad atoma1200pad at140grdiplr shdilapl atoma1403 atoma1402 atoma140 at140slpl1x2 atslpl400 atslpl1 ||||Here are some of our diamond sharpening stones, rods and other tools.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dispandpa||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/diamond-sprays-and-pastes-72.png||||||Diamond Sprays and Pastes||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||ri2ozdisp1mi ri2ozdisp25m ri5mistsp2oz ri1midisp2oz chdipa25mi chdipa5mi chdipa75mi chdipa1mi chdipa3mi chdipa5mi1 ||||Diamond Sprays and Pastes work great for stropping your edges. We have a full selection of stropping compounds in paste, emulsion and spray form for all your needs.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mss-email-info||item-1||mss-email-info||||||||||Do Not Delete!!||||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doberman||item-1||solidtemplate||fillet-knives||https://s.turbifycdn.com/aah/chefknivestogo/doberman-93.png||||||Doberman Filet Knife 8"||C6||resources > fillet-knives > ||Knife Types > Fillet Knives > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Gabe Mabry of the Doberman Forge, located in Albemarle, North Carolina is the maker of this beautiful creation.
Gabe comes from a culinary background so he designs and grinds his knives for peak performance. It's mono steel construction using the highly regarded 80crv2–his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. This was chosen as the preferred steel by our forum members in a poll taken earlier this year. The basic profile is that of a standard filet knife.
The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from G10. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge. It includes the leather sheath pictured. Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80CRV2 HRC: 61 Grind: Even Handle: Western G10 Type: Fillet Weight: 4.7oz / 134 g Edge Length: 190 mm Overall Length: 330 mm Spine Thickness at Base: 2.5 mm Blade Height at Heel: 23.5 mm Includes the Leather Sheath||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dobermanforge||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-72.png||||||Doberman Forge||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||dofo52mich13 dofo80pa3 dofo80mich13 dofo80bu16 doberman dofo52gy211 dofo80gy21 dofomagy21 dofomagy211 ||||Doberman Forge is owned and operated by Gabe Mabry and he named his company after an amazing family pet. Gabe strives to pound the same qualities of his dog into his blades: Elegance (design), intelligence (making process), attentiveness (attention to detail), loyalty (everlasting). A friend for life, a one-of-a-kind knife!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofo80bu16||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-bunka-165mm-478.png||||||Doberman Forge 80CRV2 Bird and Trout 4.5"||C4||resources > boning-knives > ||Knife Types > Boning Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Gabe Mabry of the Doberman Forge, located in Albemarle, North Carolina is the maker of this beautiful creation.
This mono steel blade using the highly regarded 80crv2 which is his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. There is a nice flat area from the heel for the push cutters out there.
The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from a double-dyed burl. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge. Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80CRV2 HRC: 61 Grind: Even Handle: Custom Acrylic Weight: 3oz Edge Length: 4.5" Spine Thickness at Heel: 2.8mm Blade Height at Heel: 17mm Includes Leather Sheath||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofomagy21||item-1||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-magnacut-gyuto-210mm-510.png||||||Doberman Forge 80CrV2 French Chef Knife 240mm||C5||resources > gyutos > gyutos240mm > weha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||450.000||450.000 ||||Black Ash Burl that’s been professionally stabilized and dyed two to three times.||||||||1||1||1||0||||||||Doberman Forge 80CrV2 French Chef Knife 240mm
Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80CrV2 HRC: 61 Grind: Even Handle: Western, Dyed, Stabilized Blue Box Elder. Type: French Gyuto Weight: 6.3 oz / 180 g Edge Length: 240mm Overall Length: 355 mm Spine Thickness at Base: 2.5 mm Blade Height at Heel: 48.5
Care and Maintenance
Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80CRV2 HRC: 61 Grind: Even Handle: Western Blackwood Type: Tall Gyuto Weight: 5.5oz / 158 mm Edge Length: 208 mm Overall Length: 330 mm Spine Thickness at Base: 2 mm Blade Height at Heel: 55.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofo52gy211||item-1||solidtemplate||dobermanforge||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-52100-gyuto-210mm-1076.png||||||Doberman Forge 80CRV2 Gyuto 210mm||C3||specials > forknco > dobermanforge > ||Resources > For Knife Collectors > Doberman Forge > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Gabe Mabry, the skilled artisan behind Doberman Forge in Albemarle, North Carolina, brings you this exquisite knife, crafted with precision and passion.
With a strong culinary background, Gabe meticulously designs and grinds each knife for peak performance. This knife is forged from 80CrV2, Gabe's preferred steel, known for its exceptional toughness and edge retention, comparable to the renowned 5160 and 52100 steels. Heat-treated to an impressive HRC 61, this steel was selected as the top choice by our forum members in a recent poll.
The knife features a refined gyuto profile with a slightly straighter spine, elevating the tip to create a more rounded edge from the midpoint onward. It also includes a generous flat section near the heel, perfect for push cutting enthusiasts.
The full tang construction is complemented by a beautifully sculpted handle made from dyed, stabilized burlwood, offering both comfort and elegance. This is more than just a knife; it’s a masterpiece, handcrafted by a true forge artisan. Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80CRV2 HRC: 61 Grind: Even Handle: Western Dyed, Stabilized, Maple Burl Type: Tall Gyuto Weight: 6.1 oz (174 g) Edge Length: 208 mm Total Length: 330 mm Spine Thickness at Base: 2.5 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofo80mich13||item-1||solidtemplate||dobermanforge||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-mini-chef-135mm-574.png||||||Doberman Forge 80CRV2 Mini Chef 135mm||C8||specials > forknco > dobermanforge > ||Resources > For Knife Collectors > Doberman Forge > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Gabe Mabry is the maker behind Doberman Forge, a small blacksmith shop in Albemarle, North Carolina. Named after his loyal family dog, the forge reflects the same traits that define the breed—elegance, intelligence, attentiveness, and loyalty. Those same qualities are hammered into every blade Gabe creates. A true friend for life, each knife is unique and built to last.
Gabe is a recent winner of the prestigious competition Forged in Fire, a demanding test of skill and craftsmanship that few blacksmiths ever achieve.
His steel of choice is 80crv2, a low alloy tool steel similar in toughness to 5160 with added carbon for improved performance and edge retention comparable to 52100. The hardness on this knife is 61.5 HRC.
These one-of-a-kind knives are in very limited supply, so if you want one, act quickly before they are gone. Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80crv2 Grind: Even Handle: Dyed, Stabilized Maple Burl Type: Mini Chef Knife Edge Length: 135mm Height: 43mm Weight: 4.0oz / 112g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofo80pa3||item-1||solidtemplate||customknives||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-paring-3-5-247.png||||||Doberman Forge 80CRV2 Paring 3.5"||C2||resources > japanese-knives > customknives > ||Knife Types > Japanese Knives > Custom Knives > ||245.000||245.000 ||||||||||||1||1||1||0||||||||Gabe Mabry is the man behind Doberman Forge, a small blacksmith shop in Albemarle, North Carolina. He named his shop after his amazing, late family pet, a courageous guard dog as well as a beloved family companion. Akin to the strengths of the Doberman breed, Gabe strives to pound the same qualities into his blades: elegance (design), intelligence (making process), attentiveness (attention to detail), and loyalty (everlasting). A friend for life, a one-of-a-kind knife! All the attributes we look for in a handmade knife.
Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.
80crv2 is his favorite steel to work with. It’s a low alloy tool steel, fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment, get your Doberman now. Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80crv2 Grind: Even Handle: Dymond Wood, Western Style Type: Paring Knife Weight: 3.3 oz (94 g) Edge Length: 110 mm Total Length: 225 mm Spine Thickness at Base: 3 mm Blade Height: 32 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofo52mich13||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-52100-mini-chef-135mm-597.png||||||Doberman Forge 80CRV2 Paring 3.5"||C1||newarrivals > ||New Arrivals > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Gabe Mabry is the man behind Doberman Forge, a small blacksmith shop in Albemarle, North Carolina. He named his shop after his amazing, late family pet, a courageous guard dog as well as a beloved family companion. Akin to the strengths of the Doberman breed, Gabe strives to pound the same qualities into his blades: elegance (design), intelligence (making process), attentiveness (attention to detail), and loyalty (everlasting). A friend for life, a one-of-a-kind knife! All the attributes we look for in a handmade knife.
Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.
80crv2 is his favorite steel to work with. It’s a low-alloy tool steel, with toughness similar to 5160, more carbon, and edge retention similar to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment, get your Doberman now. Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: 80crv2 Grind: Even Handle: Dymondwood Type: Paring Knife Edge Length: 3.5" Overall Length: 8" Weight: 3.4oz||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofomagy211||item-1||solidtemplate||customknives||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-magnacut-gyuto-210mm-436.png||||||Doberman Forge Magnacut Gyuto 210mm||Doberman-Magnacut||resources > japanese-knives > customknives > ||Knife Types > Japanese Knives > Custom Knives > ||550.000||550.000 ||||||||||||1||1||1||0||||||||This beautifully crafted knife by Gabe Mabry of Doberman Forge is a stunning example of refined craftsmanship and thoughtful design. Drawing on his culinary experience and creative vision, Gabe has created a knife that delivers top-tier performance with a seamless blend of classic and contemporary styling.
MagnaCut is a next-generation stainless steel developed by Crucible Industries in collaboration with knifemaker and metallurgist Larrin Thomas. Launched in 2021, it has quickly gained recognition for its well-balanced characteristics.
MagnaCut was engineered to excel in three critical areas: corrosion resistance, toughness, and edge retention. Where traditional steels often sacrifice one attribute for another, MagnaCut achieves impressive performance across all three.
These subtle design elements, such as the slightly raised tip and straighter spine, create a versatile edge profile. The flatter heel section is ideal for push cuts, while the gradual curve supports a wide range of cutting techniques.
It's topped off with a beautiful Fordite handle. Brand: Doberman Forge Bladesmith: Gabe Mabry Location: Albemarle, North Carolina Construction: Mono Steel Steel Type: Magnacut HRC: 62 Grind: Even Handle: Fordite - its made from paint drippings Cryogenically Treated Type: Tall Gyuto Weight: 5.9oz / 170g Edge Length: 210 mm Overall Length: 330 mm Spine Thickness at Base: 2.5 mm Blade Height at Heel: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doibl2gy21cu||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-210mm-custom-437.png||||||Doi Blue #2 Gyuto 215mm||DoiB2-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||299.950||299.950 ||||||||||||1||1||1||0||||||||We have developed a great liking for the knives being made by Itsuo Doi. His father is the great Keijiro Doi, one of the knife world's true legends. Itsuo Doi worked alongside his father for almost 50 years producing the highest quality blades for chefs and collectors worldwide. Keijiro Doi was acclaimed for perfecting a very difficult low-temperature forging technique known as eyakidoshii and was a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be an impossible task.
The medium-length gyuto featured here is constructed from Itsuo-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron applied in the san-mai style. Of course, as it is carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.
This mid-sized 218mm knife has a slightly tall blade height. It is quite stout at the spine and very stiff at the tip. It boasts a symmetrical 50/50 edge and a really well-formed profile, suitable for both push and rocking cutters. Blacksmith: Itsuo Doi Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Edge Steel: Blue #2 Edge Grind: Even (See Choil Shot) Handle: Magnolia Octagonal Ferrule: Black Pakkawood HRC: 62+- Weight: 7.5 oz (214 g) Edge Length: 218 mm Total Length: 376 mm Spine Thickness at Heel: 3.2 mm Blade Height: 50.8 mm Maker: Itsuo Doi Location: Sakai, Japan Construction: Hammer Forged Core Edge Steel: Blue #2 HRC: 62+- Edge: 50/50 (see photo of the choil) Engraving: Hand Engraved Weight: 7.0 oz (200 g) Edge Length: 247 mm Total Length: 406 mm Spine Thickness at Base: 2.9 mm Blade Height: 48.8 mm Handle: Magnolia Wood Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doisansatage||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/doi-san-sakai-takayuki-genbu-deba-180mm-126.png||||||Doi Blue #2 Hien Kengata Deba 180mm||1169||resources > deba-knives > dekn18 > ||Knife Types > Deba Knives > Deba Knives 180mm > ||695.000||695.000 ||||||||||||1||1||1||0||||||||Introducing the extraordinary craftsmanship of Itsuo Doi, son of the renowned Blacksmith Keijiro Doi. Carrying on his father's legacy, Itsuo's blades exhibit the remarkable qualities that made the Doi name famous.
Designed with a classic kengata profile, Doi-san has exceeded expectations. The blade, fashioned from his preferred Aogami #2 steel, boasts a remarkable hardness of 62+ HRC. The ni-mai gind style is artfully executed using traditional soft iron outer cladding. While this knife requires diligent care to prevent corrosion due to its reactivity, it has been polished to a mirror finish on the front side of the blade.
The Sakai Takayuki Hien Series represents the pinnacle of Japanese knife making. Blacksmith: Itsuo Doi Construction: Ni Mai, Hammer Forged Location: Sakai, Japan Grand: Sakai Takayuki Line: Hien Edge Steel: Blue #2 Cladding: Soft Iron Finish: Mirror Polish HRC: 62-63 Edge Grind: Single Bevel, Right-Handed Handle: Ebony Octagonal Ferrule: Buffalo Horn Black Saya Included Weight: 12.4 oz (352 g) Edge Length: 186 mm Total Length: 328 mm Spine Thickness at Base: 6.8 mm Blade Height at Base: 50.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doibl2hohu12||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-homura-hunter-120mm-320.png||||||Doi Blue #2 Homura Hunter 120mm||2253||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Introducing a meticulously crafted knife from renowned blacksmith Itsuo Doi, hailing from the legendary blade-making city of Sakai, Japan. This exceptional knife features a hammer-forged San Mai construction, combining a Blue #2 steel core with a soft iron cladding for superior durability and sharpness.
At a blade length of 125mm and an overall length of 240mm, this knife is designed for precise control, with a comfortable weight of 6.4 oz (182g). The 4.4mm spine thickness and 32.6mm blade height at the heel provide a robust yet agile feel in hand. The knife’s even edge grind, complemented by a beautifully finished choil, ensures optimal cutting performance.
For added protection, the knife comes with a premium leather sheath, making it both practical and stylish for chefs and collectors alike. Blacksmith: Itsuo Doi Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Edge Steel: Blue #2 Edge Grind: Even (See Choil Shot) Weight: 6.4 oz/ 182g Blade Length: 125mm Overall Length: 240mm Spine Thickness at Heel: 4.4mm Blade Height at Heel: 32.6mm Includes Leather Sheath||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|keijirodoi||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/doi-knives-79.png||||||Doi Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||doibl2gy21cu doibl2gy24 doibl2hohu12 tahobl2pe15 tahobl2ke19 tahobl2ko21 tahobl2ko24 tahobl2kosu2 satahebl2key tahobl2sa30 satagubl2pe1 satahogu satahogu21 homura doisansatage homura1 ||||Itsuo Doi is now running the blacksmith shop that was founded by his now-retired father. The knives are made in the Sakai Way and passed from specialist to specialist in a similar way that the guilds worked during medieval times in Europe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|drmastpr||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/dr-matt-s-straight-razor-products-41.png||||||Dr Matt's Straight Razor||||specials > ||Resources > ||||||||||||||||0||1||0||0||||id12cerodwna ckcodipl40 naao2kgrbr sasuerfi nastho haamstkit 3x8stropset4pc anguforshst ckcbnsp05mi ckcbnsp1mi ri2ozdisp25m ri5mistsp2oz ri1midisp2oz ristba 20xloupe bamapa nach10grwast na12grsu nastho harohadefebl at14dipl at140grdiplr atoma1200pad chdipa25mi chdipa5mi chdipa75mi chdipa1mi chdipa3mi shpro80 shpro50 shpro20 atoma325400pad adwasibr ||||Dr. Matt's videos on razor sharpening and stropping are a youtube sensation. Matt asked us to put together a section where customers could find all the items he recommends in one easy place so here it is.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|raforfeam||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-raffle-for-feed-america-90.png||||||E Gift Code||Special||newarrivals > ||New Arrivals > ||25.000||25.000 ||||||||||||1||0||1||0||||||||If you order this item we'll email you a coupon code that you can give as a gift. You can order multiples and we'll make separate codes or combine them into one. Please note your preference when you check out in the comments box.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edgepro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-36.png||||||Edge Pro||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||edgeprosets shprostforep edproac edprostac diplforedpro atplforedpro ||||Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products. If you have ever wanted to put a great edge on a knife without trying to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. The kits we sell will put a great edge on a knife and it is very easy to learn. We highly recommend these tools!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro1grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1-000-grit-stone-81.png||||||Edge Pro 1,000 Grit Stone (Yellow)||EdgePro1000Grit||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||18.000||18.000 ||||||||0.300 ||||1||1||1||0||||||||This Edge Pro stone is 1,000 Grit and is meant for the Edge Pro Apex sharpening system. This stone is sold mounted to the plate.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro120grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-120-grit-stone-75.png||||||Edge Pro 120 Grit Stone (Gray)||EdgePro120Grit||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||18.000||18.000 ||||||||0.300 ||||1||1||1||0||||||||This sharpening stone is 120 Grit and is made for the Edge Pro Apex sharpening systems. This stone is sold mounted to the plate.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro17dimas||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1700-diamond-matrix-stone-39.png||||||Edge Pro 1700 Diamond Matrix Stone||EDMS-1700||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000||66.000 ||||||||||||1||1||1||0||||||||The Edge Pro 1700 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel! Superior scratch pattern High-quality tight particle size Even distribution of monocrystalline diamond Can be used to sharpen virtually any knife made Precision CNC machined aluminum blanks reduce bow & twist||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|20grpota||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/2000-grit-polish-tapes-52.png||||||Edge Pro 2000 Grit Polish Tapes||EP-2000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000||11.000 ||||||||0.200 ||||1||1||1||0||||||||Pack of 15 2000 grit polish tapes. These tapes are basically super fine sandpaper and they are used to put high grit finishes on your knives after you've moved through the progression of stones. They will put a mirror polished edge on your knives and are typically attached to the aluminum or glass Edge Pro blanks.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro220shst||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-220-grit-stone-close-out-sale-87.png||||||Edge Pro 220 Grit Mounted (White)||EdgePro220Grit||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||18.000||18.000 ||||||||0.300 ||||1||1||1||0||||||||Edge Pro 220 Sharpening Stone is meant for the Edge Pro Apex sharpening system. This stone is sold mounted to the plate and is ready to snap into your Apex or Professional Model Sharpener with no special tools required. Edge Pro products are manufactured in the US.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro300grdi||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-300-grit-diamond-matrix-stone-52.png||||||Edge Pro 250 Grit Diamond Matrix Stone||EDMS-250||specials > linecooks > sharpening-stones > edgepro > diplforedpro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||78.000||78.000 ||||||||||||1||1||1||0||||||||If you are seeking the perfect stone for forming a bevel or repairing a slightly damaged edge using your Edge Pro sharpener, you need look no further than the Edge Pro 250 Grit Diamond Matrix.
This is a new addition to our line of Diamond Matrix stones and it could easily qualify as one of the most versatile and important stones in your lineup. It can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like powder metal variants.
The cutting substrate is attached to a Precision CNC machined aluminum blank which reduces bow and twist and ensures a true and straight geometry. The stone formulation boasts high-quality tight particle size and an even distribution of monocrystalline diamond.
These new Diamond Matrix stones offer some features that further separate the Edge Pro from the competition.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|30grpota||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/3000-grit-polish-tapes-52.png||||||Edge Pro 3000 Grit Polish Tapes||EP-3000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000||11.000 ||||||||0.200 ||||1||1||1||0||||||||Pack of 15 3000 grit polish tapes. These tapes are used to put a super fine finish on your edges. They are attached to the Edge Pro blanks and put a mirror finish on your knives or other tools you sharpen. This item comes with 15 tapes. Easy to use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro320grst||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-400-grit-stone-closeout-sale-92.png||||||Edge Pro 400 Grit Mounted Stone (Peach) ||EdgePro400Grit||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||18.000||18.000 ||||||||0.300 ||||1||1||1||0||||||||Edge Pro 400 Grit Stone has replaced the old 320 stone. It's a quick-cutting stone and does a nice job grinding an edge. This stone is sold mounted to the plate. Works on the Edge Pro Apex and Pro Models.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro40grst||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-4000-grit-stone-62.png||||||Edge Pro 4000 Grit Diamond Matrix Stone||EDMS-4000||specials > linecooks > sharpening-stones > edgepro > diplforedpro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||66.000||66.000 ||||||||||||1||1||1||0||||||||The Edge Pro 4000 Grit Diamond Matrix Stone puts a mirror polish on your edges. Formerly known as one of our "polishing stones," we decided that we were going to introduce them as a whole new line of stones in a league of their own. If you want a polished edge, and you find the polishing tapes to be too delicate, this is definitely the solution for you. Superior scratch pattern High-quality tight particle size Even distribution of monocrystalline diamond Can be used to sharpen virtually any knife made Precision CNC machined aluminum blanks reduce bow & twist Ideal for the modern "super steels" Works great for sharpening ceramic knives||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro450grdi||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-450-grit-diamond-matrix-stone-41.png||||||Edge Pro 450 Grit Diamond Matrix Stone||EDMS-450||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000||66.000 ||||||||||||1||1||1||0||||||||The Edge Pro 450 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel! Superior scratch pattern High-quality tight particle size Even distribution of monocrystalline diamond Can be used to sharpen virtually any knife made Precision CNC machined aluminum blanks reduce bow & twist||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro600grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-600-grit-stone-75.png||||||Edge Pro 600 Grit Stone (Brown)||EdgePro600Grit||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||18.000||18.000 ||||||||0.300 ||||1||1||1||0||||||||This Edge Pro Stone is 600 Grit and is used with the Edge Pro Apex sharpening system. This stone is sold mounted to the plate.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro60grta||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-6000-grit-tapes-62.png||||||Edge Pro 6000 Grit Polish Tapes||EP-6000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000||11.000 ||||||||0.200 ||||1||1||1||0||||||||Pack of 15 6000 grit polish tapes. These are basically thin, super fine pieces of sandpaper that attach to blanks and can be used to polish your edge. You can only use one tape on a couple knives before it wears out and that is why this one comes with 15 of them. You need to use edge trailing strokes when you use the tapes for best results.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edprodima80g||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-diamond-matrix-80-grit-stone-43.png||||||Edge Pro 80 Grit Diamond Matrix Stone||EDMS-80||specials > linecooks > sharpening-stones > edgepro > diplforedpro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||86.000||86.000 ||||||||||||1||1||1||0||||||||The 80 grit diamond matrix stone is made for extreme metal removal. It is so coarse that we do NOT recommend that you develop a burr with this stone. You should either stop just short of a burr or remove metal at a slightly lower angle than what your primary bevel will be sharpened at to preserve the cutting edge.
***Works great for sharpening ceramic knives||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro950grdi||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-41.png||||||Edge Pro 950 Grit Diamond Matrix Stone||EDMS-950||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000||66.000 ||||||||||||1||1||1||0||||||||The Edge Pro 950 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel! Superior scratch pattern High-quality tight particle size Even distribution of monocrystalline diamond Can be used to sharpen virtually any knife made Precision CNC machined aluminum blanks reduce bow & twist||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproac||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-accessories-67.png||||||Edge Pro Accessories||||specials > linecooks > sharpening-stones > edgepro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||||0||1||0||0||||ckdiplset12 80grdiplfore ck400grdiplf atoma1402 atoma1403 atoma140 batalestfore kangaroostrop ck1kdiplfore edpro120grst edpro220shst edpro320grst edpro600grst edpro1grst edprodima80g edpro300grdi edpro450grdi edpro950grdi edpro17dimas edpro40grst 20grpota 30grpota edpro60grta shbl edproesacpa edproapbemo edprosmknat edproapscat slguforedpro aprema edproceshrod 5drstcowhexk edprogucl edprocospfor tamaforedpro at140slpl1x2 45xmimiwled 20xloupe edproapsucu ||||Edge Pro offers a wide variety of sharpening accessories to enhance the performance of the machines they sell. We also have come up with some accessories and we've added those as well in this section.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edgeproapex1||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-1-114.png||||||Edge Pro Apex 1||Apex1||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||185.000||185.000 ||||||||4.000 ||||1||1||1||0||||||||Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products at CKTG. The Apex Model Edge Pro Sharpening System is a highly portable unit which we especially recommend for home users and those chefs on the go.
The Apex Model Edge Pro is a patented system that will sharpen any size or shape blade (up to 3 ˝" wide), including serrated knives. Knives can be sharpened at exactly the same angle every time, making re-sharpening so fast you will never work with a dull blade again. The water stones in this basic kit have been custom formulated to free you from messy, gummed-up oil stones. They last a long time and are inexpensive to replace. The Apex will remove far less metal than electric sharpeners or grinders, eliminating wavy edges and adding to the life and performance of your knives. If you have ever wanted to put a great edge on a knife without having to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. We highly recommend these tools! The Edge Pro Apex 1 sharpening set includes:
Edge Pro Sharpening System Black Cordura Carrying Case Instructional Manual Microfiber Cloth Water Bottle Edge Pro 220 Grit Stone Edge Pro 400 Grit Stone||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edgeproapex3||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-3-114.png||||||Edge Pro Apex 3||Apex3||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||250.000||250.000 ||||||||5.000 ||||1||1||1||0||||||||We are big fans of the Edge Pro Apex sharpening system. This handy tool will allow a novice to put razor sharp edges on his or her knives in no time. But this is not a system just for novices...it is used industry wide by chefs and line cooks who need a quick repeatable sharpening regime that is compact to carry and easy to set up.
The Apex removes nicks and dings without distorting the knife edge. It creates no heat, preserving the temper of your knives. It sets up in seconds on any smooth surface. No power required and comes with a convenient carrying case. It requires no maintenance other than routine cleaning. The kit #3 includes 5 water stones covering the gamut from course to ultra fine. The package also comes with those small items needed to complete your sharpening tasks like a water bottle, micro fibre towel and a 1200 grit ceramic hone.
Though an Edge Pro edge will remain sharp much longer than a standard edge, even Edge Pro'd knives will become dull with use. Use the supplied Ceramic Sharpening Hone in between sharpening to rejuvenate your dull edge. The Ceramic Sharpening Hone will resharpen an Edge Pro'd knife in seconds and it will do it over and over again because it removes so little metal. You will find you can go through several different honing routines in between Edge Pro sharpening. The Ceramic Sharpening Hone is very fine 1200-grit and while pretty useless on factory edges, it is magic on Edge Pro'd knives. Whether you are a professional chef, hard working line cook or aspiring amateur, this kit is pretty much all you will need to keep your precious blades at their peak of performance. The Edge Pro Apex system is easy, safe and a huge saver of time. We highly recommend these wonderful sharpening kits.
Edge Pro Sharpening System Black Cordura Carrying Case Instructional Manual Microfiber Cloth Water Bottle 8" 1,200 Grit Ceramic Honing Rod Edge Pro 120 Grit Stone Edge Pro 220 Grit Stone Edge Pro 400 Grit Stone Edge Pro 600 Grit Stone Edge Pro 1,000 Grit Stone ||5.000 ||||1||1||1||0||||||||Knife sharpening has never been easier. Perfected from 20 years of sharpening over 100,000 knives, Ben Dale manufactures the world's most accurate knife sharpening system designed with the end user in mind. Whether you are a chef, butcher, hunter or simply someone that just likes knife sharpening, the Apex Edge Pro Sharpener is the tool for you.
The Edge Pro Apex offers a wide array of abrasive grits and sharpening angles, making it much more flexible in that regard than most clamp and v-rod systems. The cutting speed is also high with the very abrasive nature of the coarse hone and the ability to apply heavy pressure.
The sharpener allows for smooth variation of angle from 10 to 35 degrees per side. Several degree increments are marked out clearly (10,15,18,21,24), but you are not fixed at using these set angles. The five aluminum oxide water stones included in this kit are one inch wide and six inches long. They are mounted securely on the guide rod with the use of clamps between plastic molded grips. These clamps also serve as protection from the stone slipping off the knife and damaging the edge. As the blanks are not permanently fixed to the guide rod they can easily be used for field freehand honing if desired. The hones can also be reversed to slow down hollowing.
This “ultimate” kit includes everything you will need to sharpen and maintain your knives with a quick, safe and repeatability that will make you smile every time you use it.
Edge Pro Sharpening System Black Cordura Carrying Case Instructional Manual Microfiber Cloth Water Bottle 8" 1,200 Grit Ceramic Honing Rod 2,000 Grit Polish Tapes 3,000 Grit Polish Tapes 2 Blanks (for use with tapes) Edge Pro 120 Grit Stone Edge Pro 220 Grit Stone Edge Pro 400 Grit Stone Edge Pro 600 Grit Stone Edge Pro 1,000 Grit Stone
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #1: Apex sharpening system featuring time-tested quality and precision A-Plus Upgrade frame for enhanced stability and flexible mounting options Low-profile removable magnet C-Clamp for mounting 220 grit sharpening stone 400 grit sharpening stone Water bottle Blue clean-up towel
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|apexpluskit3||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-3-13.png||||||Edge Pro Apex Plus Kit #3||KIT-3||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||295.000||295.000 ||||||||||||1||1||1||0||||||||
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #3:
Apex sharpening system featuring time-tested quality and precision A-Plus Upgrade frame for enhanced stability and flexible mounting options Low-profile removable magnet C-Clamp for mounting 120 grit sharpening stone 220 grit sharpening stone 400 grit sharpening stone 600 grit sharpening stone 1000 grit sharpening stone 8" ceramic hone Water bottle Blue clean-up towel
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|apexpluskit2||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-4-13.png||||||Edge Pro Apex Plus Kit #4||KIT-4||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||330.000||330.000 ||||||||||||1||1||1||0||||||||
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #4:
Apex sharpening system with proven quality and precision A-Plus Upgrade frame for enhanced stability and flexible mounting options Low-profile removable magnet C-Clamp for mounting 120 grit sharpening stone 220 grit sharpening stone 400 grit sharpening stone 600 grit sharpening stone 1000 grit sharpening stone 2000 grit polishing tapes (pack of 15) 3000 grit polishing tapes (pack of 15) 2 polish tape mounting blanks 8" ceramic hone Water bottle Blue clean-up towel
Perfect for both hobbyists and professionals, the Apex A-Plus Kit delivers a smoother, more precise, and more durable sharpening experience. Ready to elevate your edge? The Apex A-Plus Kit is ready for you.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproapscat||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-114.png||||||Edge Pro Apex Scissor Attachment||ApexScissor||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||149.000||149.000 ||||||||||||1||1||1||0||||||||Now available with our affordable home use model, the Apex Scissor Attachment has the ability to sharpen any scissor, hair styling shear, plane blades (up to 2 Ľ’’ wide), any length planer blade, pruners, flat chisels, and most gouges.
*Note - This Scissor Attachment does NOT fit the Professional Edge Pro Model.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproapsucu||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-suction-cups-80.png||||||Edge Pro Apex Suction Cups||2ApexSuctionCups||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||2.000||2.000 ||||||||||||1||1||1||0||||||||These are replacement suction cups for the Edge Pro Apex sharpener. Comes as a set of 2.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproceshrod||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-ceramic-sharpening-rod-91.png||||||Edge Pro Ceramic Sharpening Rod||EPRod||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||25.000||25.000 ||||||||||||1||1||1||0||||||||Portable 8" 1200 Grit Ceramic Hone. Has a very nice soft feel because of the plastic tube handle. It also fits in the serrations of serrated kitchen knives to remove the burr after sharpening. Fits in the Apex knife bag or in a regular knife case.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproesacpa||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-essential-accessory-pack-80.png||||||Edge Pro Essential Accessory Pack ||7pcset||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||40.000||40.000 ||||||||||||1||1||1||0||||||||This set has changed as of 7/13/2022.
Trick out your Edge Pro with our favorite and best-selling accessories! You get 7 items in the set and each one will add to your ability to get a fantastic edge on your knives. Deburring Block - used to deburr between stones 20x Illuminated Loupe - for viewing your work Extra Guide Clip (these tend to wear out) 120 Grit Diamond Plate for flattening and quick metal removal on your machine. Drill Stop Collar - for use between stones changes Magnet - for holding your knives in place on machine Spring - for quick stone changes||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edprogucl||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-guide-clip-110.png||||||Edge Pro Guide Clip||EdgeProGuideClip||knife-accessories > addonitems > ||Accessories > Add On Items > ||1.000||1.000 ||||||
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|isscsu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/isaiah-schroeder-sujihiki-270mm-saya-68.png||||||CKTG Sujihiki Saya 270mm B||CKTGSaya-Suji270B||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a 270mm sujihiki with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck30susa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-300mm-suji-saya-48.png||||||CKTG Sujihiki Saya 300mm||CKTGSaya-Suji300||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a 300mm sujihiki with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckth||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/cktg-thermoprobe-192.png||||||CKTG Thermoprobe||Thermoprobe1000||knife-accessories > addonitems > ||Accessories > Add On Items > ||12.950||12.950 ||||||||||||1||1||1||0||||||||This is a nice little probe thermometer that's quick and easy to use. Just hit the button and insert the probe and it will give you an accurate temperature in a few seconds. A battery is included. Here are the specs:
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckya24sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagi-240mm-saya-75.png||||||CKTG Yanagiba Saya 240mm||CKTGSaya-Yanagi240||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckya27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagi-270mm-saya-75.png||||||CKTG Yanagiba Saya 270mm||CKTGSaya-Yanagi270||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yasa30||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/yanagiba-saya-300mm-4.png||||||CKTG Yanagiba Saya 300mm||CKTGSaya-Yanagi300||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|clfr25prgy||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/classic-french-250mm-profile-gyutos-67.png||||||Classic French 240mm Profile Gyutos||||resources > gyutos > ||Knife Types > Gyutos > ||||||||||||||||0||1||0||0||||doibl2gy24 enek8togy24 kabl1gy24 koastogy24 mabl2naksgy21 mabl2naksgy2 moasgy25 tastclassmya ||||We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise. Here is a section dedicated to our mostly exclusive takes on this popular profile from many different makers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cleavers||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/cleavers-159.png||||||Cleavers||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||ccksmclstha cckcleaver2 chchikeeslkf ccksmstcl cckcleaver3 cckkaukoch cckcleaver1 cckbonechopper chkibigtube taknkiau chkivgno1cl sonofork5cas knkish2cl chkivgsmsl21 chkivgno1cl chkiw2smsl chkisidrvch da52kina18 dalespkicl18 dalesppicl18 dav2kicl18 dalesptana17 dasmvecl18 da52smcl toststchcl fucufachcl hasewh2cl ensrtana18 enek8kicl18 ko1k6stsmsl21 ko1k6stsmsl2 mag3tana21 mabl2nabu17 mag3nakicl19 mag3nacl21 mabl2nakicl1 moritaka4 moaschbo19cu moaschbo21 maokbl2tana satacodatasm satacodata18 tabata3 tawh1kicl17 taincl21 tavghadacl19 tovgchbo22tb yawh1kicl18 yofuwh1tana yofuwh1kicl1 yubl2kicl181 weclst tiwodoclst ||||Westerners are most familiar with cleavers as crude tools of butchery but there is tremendous variety and versatility in this class of cutlery. Traditionally, Chinese cooks use a single cleaver-shaped knife for every task in the kitchen. Here is our full selection of Chinese cleavers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cost||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/combination-stones-77.png||||||Combination Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||https://www.chefknivestogo.com/3pcstoneset.html||||||||0||1||0||0||||ceraxcombo1k3k imtwosi1kst kingcombostone stonebox na1ksust harohadefebl anguforshst ||||Combination stones are a good way to save some money and add convenience when learning to sharpen. These stones will give you two different grits so you can usually do all your sharpening and refining of the edge with one simple stone.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saoksh||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakagen-okubo-shears-79.png||||||Crane Okubo Shears 180mm||TR-OKUBO||newarrivals > ||New Arrivals > ||50.000||50.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. The material used is high-carbon steel, including vanadium. It is similar to Shirogami, though Shirogami does not include vanadium. The hardness is about HRC60. Crane is a top-quality producer of these traditional shears. They're nicely decorative and very good shears.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Carbon steel knives require a little extra care to keep them performing their best. Always hand wash and dry the blade immediately after use to prevent rust, and never put it in the dishwasher. A light coat of food-safe oil between uses helps protect the steel, and the natural patina that develops over time is normal and adds protection. Store the knife in a dry place such as a saya or blade guard, and use a whetstone to keep the edge sharp. Each knife is made by hand so all measurements are approximations.
Daovua 52100 Small Cleaver. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Carbon steel knives require a little extra care to keep them performing their best. Always hand wash and dry the blade immediately after use to prevent rust, and never put it in the dishwasher. A light coat of food-safe oil between uses helps protect the steel, and the natural patina that develops over time is normal and adds protection. Store the knife in a dry place such as a saya or blade guard, and use a whetstone to keep the edge sharp. Each knife is made by hand so all measurements are approximations.
This 165mm Tall Nakiri offers excellent cutting power, effortless precision, and a refined balance, perfect for chefs and home cooks looking to enhance their vegetable prep. With Daovua's artisanal craftsmanship and the superior properties of 52100 steel, this knife is built to impress.
Upgrade your kitchen with the Daovua 52100 Tall Nakiri—where tradition meets innovation.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
The V2 Classic line of knives boasts classic Japanese shapes with flatter profiles, ensuring an improved level of sharpness. Please remember these are carbon steel knives and will rust without proper care (wipe them dry after use).
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
We asked him to make us some unusual shapes that resemble traditional knives, and this fun bunka-style blade is one of his responses. The blade runs approximately 180mm at the edge and has a curved belly starting just a couple of inches from the heel. Every blade is going to be slightly different in these dimensions.
Let's make no mistake here. These knives have pits, scratches, hammer marks, and other cladding imperfections. Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that, if not exactly perfect out of the box, gets there quickly with a few strokes on your favorite stone.
While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a piece of living history and you're not uptight about a less-than-perfect but excellent cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
The kurouchi finish is now very smooth and longer-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into knife sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a cool piece of living history and you're not uptight about a less-than-perfect cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Each knife is made by hand so all measurements are approximations.
The Daovua interpretation of this style blade has a more pronounced belly than most other kiris, making it a good choice for push-and-pull-cutting and rocking techniques. However, the extended edge length also makes it a very workable slicer.
We believe these knives are perfect for new users, projects, budding sharpeners, or anyone looking for a really well-priced cutter with personality and uniqueness in spades. Watch the video below to see how they're made. Please remember that these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
The first knife we had him make for us was a nakiri. We sold out of the first shipment immediately! It is important to remember that these knives are very basic in terms of fit and finish. They are certainly not beauty queens. But what they are is supremely capable cutters with an edge geometry that is surprisingly good. The heat treatment, likewise, is a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
It has a fairly curved belly for a nakiri, which are usually quite flat. The blade is average in length at about 175mm and is quite tall at 60mm. The kurouchi finish is quite flat and adds to the rustic nature of this fun and very functional knife.
Each knife is made by hand so all measurements are approximations.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a longer petty and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
Each knife is made by hand so all measurements are approximations.
We came across a charming, young, bare-footed blacksmith from Vietnam who was not only yearning to offer us his unusual knives but also to try to make use of our experience in making some to our specifications. This was a chance not to be missed. Following some interesting first attempts, we are now seeing the fruits and rewards of this partnership.
These are pretty basic blades that will make great intro knives for new chefs or project knives for budding sharpeners. But while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of a very respectable quality. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool then you'll love it.
Each knife is made by hand so all measurements are approximations.
The kurouchi finish is now very smooth and longer lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a sujihiki, and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons. Please remember these are made with used steel, so you should expect that they have imperfections that exceed most of our other knives, especially with the cladding, which often has scratches, dents, rough finishes, etc. If you want to try a cool piece of living history and you're not concerned with rough fit and finish, you'll love it.
Each knife is made by hand so all measurements are approximations.
The knives do not possess the highest level of fit and finish. They are not made from exotic materials. And they are as much a curio as a desirable kitchen knife. But what they do possess is a character and an ability to cut that is as good as many knives we sell.
The blades themselves are fashioned from old leaf springs. These auto cast-offs are actually a great source of knife steel, usually being made from 5160 steel. In fact, many highly regarded US custom knife makers use this steel source for their expensive creations. The blade is super thin and ground really well. With a height of 90mm and an edge length of about 210mm, it resembles a classic Chinese cleaver ratio.
Putting aside the less-than-perfect finish, one thing everyone agrees on is their cutting ability. These blades are sharp and take an incredible edge. For someone looking for a unique version of a cleaver, a fun project knife, or a sharpening practice knife, the Daovua is a perfect and high-value choice. Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
We discovered Daovua, a Vietnamese company, several years ago. And while their first blades could best be described as project knives, they have made some changes that have resulted in a huge improvement in quality.
The kurouchi finish is very smooth and long-lasting. The grinding is really sophisticated. And the handle is really well made and quite lovely to hold. These are very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
This is the first steak knife that they have made for us and you can color us impressed!
So when you have your friends over for a steak dinner next time, surprise them with these works of art that have come from nothing more than a junked old car and a few pieces of wood!
Each knife is made by hand so all measurements are approximations.
Their blades are fashioned from recycled leaf springs taken from old cars and trucks. This is not as bizarre as it sounds, as many top-flight blacksmiths dip into this widely available source to make their highly prized blades. But unlike these fancy and often expensive works of art, the Nhat family makes more down-to-earth creations that are more function than form. Make no mistake, these knives look like they came out of a charcoal fire with hammer marks, scratches, pitting, and other cladding flaws. If you like perfect fit and finish, you may need to look elsewhere. One important attribute of these blades is how they take an incredibly sharp edge.
This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease.
So for someone seeking a unique version of a nakiri, the Daovua Tall Nakiri is a perfect and high-value choice. Please remember these are made under fairly rough conditions with recycled steel, so you should expect that they will have imperfections that you will not see in our other knives. But this should not dissuade anyone looking for a low-priced kitchen knife that is exceedingly sharp and rather unique.
Each knife is made by hand so all measurements are approximations.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher.
Carbon steel will naturally form a dark patina that helps protect against rust. This is normal and desirable.
If red rust appears, remove it gently with a rust eraser or Bar Keepers Friend.
For added protection, lightly oil the blade with food-grade mineral or camellia oil before storage.
Store in a dry place, ideally in a saya, sheath, or on a magnetic strip.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dalesptape||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-petty-228.png||||||Daovua Leaf Spring Tall Petty 130mm||Daovua-TallPetty||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||45.000||45.000 ||||||||||||1||1||1||0||||||||Believe it or not, car and truck leaf springs make great knife blades! These discarded automotive parts are a very good source of knife steel as they are usually made from 5160 carbon steel. Many highly regarded custom knife makers use this steel source to great effect for their highly desirable custom creations.
A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very fun blades for us. Our customers are full of praise for many of their attributes. These are basic blades that will make great project knives for budding sharpeners or new chefs looking for something to play with. But while the fit and finish leave room for improvement, the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
The profile of this tall petty is as rounded as we've seen, so it will resonate with the rockers out there. It is a monster at chopping herbs and other small ingredients. Like the blade, the handle is not the best in the industry but with a bit of sanding and maybe some varnish, you will have a grip that is easy and secure in your hands.
So if you seek a fun project knife or a cheap and cheerful small ingredient chopper, the Daovua might just be all you need. Plus you get to tell a great story about it and its makers!
Each knife is made by hand so all measurements are approximations.
For several years, we have been buying knives from a company in Vietnam that we discovered by pure chance. We started off with a very simple and very rough santoku. But during that time, we have seen a huge improvement in the knives they send us and an ever-increasing diversity of those knives in terms of styles and profiles.
Enter the kiri cleaver, which we nicknamed The Tank! This unique blade is basically a kiritsuke-tipped cleaver. It has a fairly substantial curve to the edge, making it a rocker's dream. But the tanto tip makes it a better choice for more delicate slicing and food prep. Also, the reverse angle tip means there is a lower spine-to-edge ratio. Less spine, less weight. In this case we think it represents almost a 2oz saving over a regular cleaver of similar dimensions!
The blades themselves are fashioned from old leaf springs. These auto cast-offs are a great source of knife steel, usually made from 5160 steel. A well-finished and good-looking octagonal handle finishes off this unusual but efficient cutting tool.
Each knife is made by hand so all measurements are approximations.
Gabe comes from a culinary background so he designs and grinds his knives for peak performance. It's mono steel construction using the highly regarded 80crv2–his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. This was chosen as the preferred steel by our forum members in a poll taken earlier this year. The basic profile is that of a standard filet knife.
The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from G10. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge. It includes the leather sheath pictured.
This mono steel blade using the highly regarded 80crv2 which is his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. There is a nice flat area from the heel for the push cutters out there.
The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from a double-dyed burl. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge.
Gabe Mabry of Doberman Forge in Albemarle, North Carolina crafts each knife with a combination of technical precision and a deep understanding of culinary performance. Drawing on his background in professional cooking, Gabe designs and grinds every blade by hand to achieve balance, control, and cutting efficiency.
This gyuto is forged from 80CrV2, a high-performance carbon steel favored for its strength, resilience, and reliable edge retention. Comparable in character to 5160 and 52100, 80CrV2 offers excellent toughness while maintaining fine edge stability. Each blade is heat-treated to approximately HRC 61 to optimize hardness without sacrificing durability.
The profile follows a modern gyuto form with a slightly flatter section toward the heel for push cutting and a smooth gradual curve leading to a well-defined tip. The geometry is clean and purposeful, offering predictable performance across a wide range of prep tasks.
The full tang construction is fitted with dyed stabilized burlwood scales shaped for comfort and stability in hand. Each handle shows unique color and figure variations, adding subtle character to the piece without distracting from its functional intent.
Care and Maintenance
80CrV2 is a high carbon steel and will develop a natural patina over time. To prevent rust, wash and dry the knife thoroughly after each use and avoid soaking. Apply a light coat of camellia or mineral oil if storing for an extended period. Use only soft cutting boards such as wood or high-quality plastic and avoid contact with bones, frozen foods, or hard surfaces. Regular honing and occasional sharpening on quality water stones will keep the edge performing at its best.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dofo80gy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-gyuto-210mm-562.png||||||Doberman Forge 80CRV2 Gyuto 210mm||C9||newarrivals > ||New Arrivals > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Gabe Mabry of Doberman Forge in Albemarle, North Carolina, crafted this stunning knife. With a culinary background, Gabe designs and grinds his knives for peak performance. Made from 80CrV2, a mono steel known for its toughness and edge retention, this knife boasts an HRC of 61. The blade features a gyuto profile with a slightly straighter spine, raising the tip and creating a more rounded edge from the midpoint, perfect for push cutting. The full tang supports a comfortable, sculpted handle made from double-dyed burl with copper pins. This knife is a unique creation from a true artisan.
With a strong culinary background, Gabe meticulously designs and grinds each knife for peak performance. This knife is forged from 80CrV2, Gabe's preferred steel, known for its exceptional toughness and edge retention, comparable to the renowned 5160 and 52100 steels. Heat-treated to an impressive HRC 61, this steel was selected as the top choice by our forum members in a recent poll.
The knife features a refined gyuto profile with a slightly straighter spine, elevating the tip to create a more rounded edge from the midpoint onward. It also includes a generous flat section near the heel, perfect for push cutting enthusiasts.
The full tang construction is complemented by a beautifully sculpted handle made from dyed, stabilized burlwood, offering both comfort and elegance. This is more than just a knife; it’s a masterpiece, handcrafted by a true forge artisan.
Gabe is a recent winner of the prestigious competition Forged in Fire, a demanding test of skill and craftsmanship that few blacksmiths ever achieve.
His steel of choice is 80crv2, a low alloy tool steel similar in toughness to 5160 with added carbon for improved performance and edge retention comparable to 52100. The hardness on this knife is 61.5 HRC.
These one-of-a-kind knives are in very limited supply, so if you want one, act quickly before they are gone.
Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.
80crv2 is his favorite steel to work with. It’s a low alloy tool steel, fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment, get your Doberman now.
Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.
80crv2 is his favorite steel to work with. It’s a low-alloy tool steel, with toughness similar to 5160, more carbon, and edge retention similar to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment, get your Doberman now.
MagnaCut is a next-generation stainless steel developed by Crucible Industries in collaboration with knifemaker and metallurgist Larrin Thomas. Launched in 2021, it has quickly gained recognition for its well-balanced characteristics.
MagnaCut was engineered to excel in three critical areas: corrosion resistance, toughness, and edge retention. Where traditional steels often sacrifice one attribute for another, MagnaCut achieves impressive performance across all three.
These subtle design elements, such as the slightly raised tip and straighter spine, create a versatile edge profile. The flatter heel section is ideal for push cuts, while the gradual curve supports a wide range of cutting techniques.
It's topped off with a beautiful Fordite handle.
The medium-length gyuto featured here is constructed from Itsuo-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron applied in the san-mai style. Of course, as it is carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.
This mid-sized 218mm knife has a slightly tall blade height. It is quite stout at the spine and very stiff at the tip. It boasts a symmetrical 50/50 edge and a really well-formed profile, suitable for both push and rocking cutters.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doibl2gy24||item-1||solidtemplate||clfr25prgy||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-240mm-342.png||||||Doi Blue #2 Gyuto 240mm ||DoiB2-G240||resources > gyutos > clfr25prgy > ||Knife Types > Gyutos > Classic French 240mm Profile Gyutos > ||329.950||329.950 ||||||||||||1||1||1||0||||||||Itsuo Doi is the son of world-renowned Blacksmith Keijiro Doi. Following in the footsteps of such a master is a hard task, yet the blades coming from this respected blacksmith shop show all of the remarkable attributes of those of his father.
Until now, we have only carried knives made with single bevels, whether from father or son. So we are very excited to be able to offer the first double bevel gyuto built to the high standards of the Doi name.
One look at this knife and you know you are seeing something very special. We asked for a very classic and thin chef knife profile and Doi-san delivered in spades! The blade is long and slender, and so elegant. It is made from his favorite steel, Aogami #2, which he hardens to 62+ HRC. The outer cladding is a soft iron that is applied in the san-mai style. This knife is reactive and will need care in maintenance to prevent corroding. The inner core is given a classic Doi polish while the outer cladding receives a truly beautiful satin finish. Adding to the fine looks is some lovely hand-engraved Kanji. The knife is simply a thing of beauty.
We believe these are going to very popular around CKTG and at the relatively affordable price, are going to fly off the shelves! Very highly recommended.
Designed with a classic kengata profile, Doi-san has exceeded expectations. The blade, fashioned from his preferred Aogami #2 steel, boasts a remarkable hardness of 62+ HRC. The ni-mai gind style is artfully executed using traditional soft iron outer cladding. While this knife requires diligent care to prevent corrosion due to its reactivity, it has been polished to a mirror finish on the front side of the blade.
The Sakai Takayuki Hien Series represents the pinnacle of Japanese knife making.
At a blade length of 125mm and an overall length of 240mm, this knife is designed for precise control, with a comfortable weight of 6.4 oz (182g). The 4.4mm spine thickness and 32.6mm blade height at the heel provide a robust yet agile feel in hand. The knife’s even edge grind, complemented by a beautifully finished choil, ensures optimal cutting performance.
For added protection, the knife comes with a premium leather sheath, making it both practical and stylish for chefs and collectors alike.
Average rating is 5
By: Garrett
TacomaVery hard stone. Feels quite fine/smooth,I use it for final on German kitchen knives. I think this is ansi 1000-bonded(blocks)/loose grit,which is roughly 2500 in jis or ansi-coated(sandpaper/film)
0.3By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3By: David Rogers
Oak View,CaStone puts a nice sheen on the blade and doesn’t feel like too large of a leap after the 400.
Much better quality than other stones I have used,just remember to clean them often during use.
0.3Much better quality than other stones I have used,just remember to clean them often during use.
Average rating is 5
By: Wessel
Amsterdam,NLMust-have when friends and family find out about your hobby. Hard stone,and good value.
0.3By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3By: Richard
Tulsa,OKWorks like it is supposed to. Trying to re profile an old survival knife,so far so go. Had to flatten it as well.
0.3
Average rating is 4.5
By: James
ChicagoEP film was put onto new blank next day . It responded fast to final hone step on 2 knives. I am pleased with this.
0.3By: David Rogers
Oak View,Ca2000 grit tape cleaned up after the 1000 stone in only a few strokes on my edge pro apex. Gives a substantial increase in the shine,remember to use light pressure and the only negative is the tapes do not last long. To me,that isn’t a big deal,they are sacrificial tapes,to gain a superficial gloss or mirror effect on the edge of a knife. I have polished about 6 knives and used 3 tapes.
0.3Average rating is 5
By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3This is a new addition to our line of Diamond Matrix stones and it could easily qualify as one of the most versatile and important stones in your lineup. It can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like powder metal variants.
The cutting substrate is attached to a Precision CNC machined aluminum blank which reduces bow and twist and ensures a true and straight geometry. The stone formulation boasts high-quality tight particle size and an even distribution of monocrystalline diamond.
These new Diamond Matrix stones offer some features that further separate the Edge Pro from the competition.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|30grpota||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/3000-grit-polish-tapes-52.png||||||Edge Pro 3000 Grit Polish Tapes||EP-3000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000||11.000 ||||||
Average rating is 4.7
By: Tom Dobrowski
Montrose,SDFantastic polishing,but wear out quickly.
0.3By: Garrett
Tacomatakes a bit of practice to avoid nicking and slicing the tapes. With practice,without skipping grades,each strip is good for at least 35 inches of knife. They appear worn quickly but will keep polishing fairly well even when grey and cut up. Most of the wear is in the center as most knives have a convex curve.
0.3By: David Rogers
Oak View,Ca3000 grit tape cleaned up after the 2000 tape and gives a substantial increase in the shine,remember to use light pressure and the only negative is the tapes do not last long. To me,that isn’t a big deal,they are sacrificial tapes,to gain a superficial gloss or mirror effect on the edge of a knife. I have polished about 6 knives and used 3 tapes. (both 2000 and 3000).
The 2000 grit tapes were giving a mirror effect,but the 3000 just brings it out even better. I would like to next order a set of 6000 and see what they do.
0.3The 2000 grit tapes were giving a mirror effect,but the 3000 just brings it out even better. I would like to next order a set of 6000 and see what they do.
Average rating is 5
By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3
Average rating is 4.5
By: Garrett
TacomaHard stone easy to clean. Feels quite fine,I use it for final on low end knives. I think this is ansi 600-bonded(blocks)/loose grit,which is roughly JIS 1000 to 1200,or ansi 800 to 1000 -coated(sandpaper/film).
0.3By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3Average rating is 5
By: Tom Dobrowski
Montrose,SDFantastic polishing,but wear quickly.
0.3***Works great for sharpening ceramic knives||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edpro950grdi||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-41.png||||||Edge Pro 950 Grit Diamond Matrix Stone||EDMS-950||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000||66.000 ||||||||||||1||1||1||0||||||||The Edge Pro 950 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!
Average rating is 4.6
By: Dexter
Living RoomI bought the Edge Pro Apex 1 kit about a month ago and I am delighted with my new little friend. The edge pro system gives you the precise repeatable sharpening motion that you need to sharpen almost anything. I bought the Apex 1 because I was skeptical and wanted to start with the basic model and I also wanted the freedom to buy just the sharpening stones I actually need. I am very happy with the results ☺ If you need a sharp knife like I do then the Edge Pro Apex is for perfect for you.
0.3By: Ron
tallahasseeGreat product and exceptional customer service
0.3By: nick
okcreally good
really easy
0.3really easy
By: Brian
philo,caBought the basic model and the two extra stones to avoid paying for the ceramic and all the extra stuff I dont want. It came out cheaper. Shipped and arrive pretty fast also. I recommend getting an angle cube just to make sure your angle is right. Its not the products fault,the built in angles do not work for all products. No product is capable of delivering that kind of accuracy. This product and site is good.
0.3By: Max
Rochester NYThis is a good start,but 2 things you are desperately going to need. One is the CKTG custom made drill stop thingy,it is a must have at 4.00 dollars. You will also need either a lapping stone,or the edge pro stone leveling kit,you can’t sharpen more than a couple knives before your stones will dish out and deform. This is a real pain,the leveling kit is about 50 bucks. I bought this kit with the drill stop and the 1k stone,I was getting along great but had to wait for the leveling kit to ship from edge pro. GREAT system though.
0.3The Apex Model Edge Pro is a patented system that will sharpen any size or shape blade (up to 3 ˝" wide), including serrated knives. Knives can be sharpened at exactly the same angle every time, making re-sharpening so fast you will never work with a dull blade again. The water stones in this basic kit have been custom formulated to free you from messy, gummed-up oil stones. They last a long time and are inexpensive to replace. The Apex will remove far less metal than electric sharpeners or grinders, eliminating wavy edges and adding to the life and performance of your knives. If you have ever wanted to put a great edge on a knife without having to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. We highly recommend these tools! The Edge Pro Apex 1 sharpening set includes:
Average rating is 4
By: Mike
CAI was disappointed that the base was made of plastic (albeit high-quality Nylon). Regardless,the system works very well...my knives are sharp! Too bad it is so expensive.
0.3By: Ben
NW OregonI was never very good with freehand sharpening/ polishing. So I sucked it up and bought this system. I say sucked it up but how much would it cost to buy five stones and a ceramic rod? Not that big a difference. Granted those stones are bigger and will last longer but given the learning curve and the time saved,this seems like a good trade off for me. There are limitations-the depth of the blade. I have a cleaver that is too big but if I take the guide off and use a custom cut block back there I should be fine. Also hawksbill knives--but I don’t have any. I should be able to do scimitar shaped blades in a much more controlled manner than freehand. Overall I am very happy with this system.
0.3By: Cody
Monroe,LAGreat product! Handles tanto’s,recurves,serrated,little,big knives and more! Extremely well made! I would recommend this to anyone who wants to sharpen several knives to a perfect edge. If you are only using it for 1 or 2 knives... it may be a waste of money. If you are using this for hunting/fishing/camping/and kitchen... then you will not find a better system out there!
0.3The Apex removes nicks and dings without distorting the knife edge. It creates no heat, preserving the temper of your knives. It sets up in seconds on any smooth surface. No power required and comes with a convenient carrying case. It requires no maintenance other than routine cleaning. The kit #3 includes 5 water stones covering the gamut from course to ultra fine. The package also comes with those small items needed to complete your sharpening tasks like a water bottle, micro fibre towel and a 1200 grit ceramic hone.
Though an Edge Pro edge will remain sharp much longer than a standard edge, even Edge Pro'd knives will become dull with use. Use the supplied Ceramic Sharpening Hone in between sharpening to rejuvenate your dull edge. The Ceramic Sharpening Hone will resharpen an Edge Pro'd knife in seconds and it will do it over and over again because it removes so little metal. You will find you can go through several different honing routines in between Edge Pro sharpening. The Ceramic Sharpening Hone is very fine 1200-grit and while pretty useless on factory edges, it is magic on Edge Pro'd knives. Whether you are a professional chef, hard working line cook or aspiring amateur, this kit is pretty much all you will need to keep your precious blades at their peak of performance. The Edge Pro Apex system is easy, safe and a huge saver of time. We highly recommend these wonderful sharpening kits.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edgeproapex4||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-4-116.png||||||Edge Pro Apex 4||Apex4||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||285.000||285.000 ||||||
Average rating is 4.9
By: Tarjei
This is nothing less than a superb product. I’ve never sharpened a knife in my life before,and it took me just under an hour and a half to put a crazy sharp mirror polished edge on three Shun kitchen knives.
If you’re inexperienced like myself and are looking to get rid of those dull edges,look no further!
0.3If you’re inexperienced like myself and are looking to get rid of those dull edges,look no further!
By: EJ
Seattle WAI can’t believe how sharp I got my knives after 10 minutes with this amazing little machine. WOW!
0.3By: Bret Bledsoe
Hurricane,West VirginiaI have a knife in my hand 3 to 4 hours a day and couldn’t sharpen one to save my life until now. The first day I used the Edge Pro system I sharpened about 20 knives. I was about to buy a new knife but instead bought the edge pro system. Best culinary decison I have made. Easy to use and effecient.
0.3By: Don Truckenbrod
Omaha,NEI was amazed at how quickly I was able to get razor sharp edges on my knives. I have purchased other sharpening systems in the past,but the Apex beats them all hands down.
0.3By: Paul
Plymouth MNWith a little practice the Edge Pro 4 is easy to use. Sharpened my 5 inch blade stiletto’s with a 320 grit stone first and then with a 600 grit stone to an unbelievable laser sharp edge. If you have tried other sharpeners like I have this product is the best. Buy your Edge Pro 4 from Chefknivestogo - timely product delivery and service.
0.3By: Branden Timm
Madison,WIThe EdgePro was a great investment for me. It is dead easy to setup and use,even though I’d never done any sharpening before. Within my first couple of sessions I was able to get a much better edge on my knives than what they came with from the factory. I chose the Apex 4 because it came with the high-grit polishing tapes. They allow me to get a beautiful mirror finish on the edge,and I find that the mirror polished edge holds its sharpness longer too. Another great feature of this system is the compact carrying case it comes in - now all my friends want me to bring the EdgePro with me when I visit so I can sharpen their knives! Its fun and hardly takes any time at all for knives in relatively good shape (i.e. no major chips). I’m looking forward to experimenting with other stones made for the EdgePro,such as Chocera and Shapton. Easily worth the money.
0.3By: Matt
IllinoisWorks great and it’s easy to use. Worth every penny.
0.3By: T. Nathan
New ZelandI had a very good experience buying the Apex system. Delivery from the other side of the world was great. The Apex system is just the shizzle. It took me 3 or 4 knives to get the hang of it,and now I am a pro! (Well my mate think I am)
0.3By: CC
Tucson,. AZTHis tool is excellent for sharpening most any knife. It does take some practice,but as Mr. Dale says in the videos after a half dozen knives,the task becomes simple and very enjoyable. Highly recommended.
0.3By:
0.3By: Russell
Paradis,La.Excellent product. Easy to use and works. My wife is amazed with the sharpness of her knives. She is also amazed with my willingness to sharpen any knife she ask me to.
0.3By: Steve
HoustonI wish I had stumbled across this years ago. I have only been moderately successful as a hand sharpener,and have been hesitant to buy other kits (Gatco or Lansky). It does take a little practice to get going,but the same is true for any system. Go ahead an buy another 120 grit stone if you order a system,because you are going to want to reprofile a bunch of blades after you start using this. I just put a scary (to me) sharp edge on a kit knife that has been a piece of pretty but useless of junk. This was my second knife to sharpen on the kit,and I feel confident enough now to tackle my Randall #25 that I use to clean deer (yes I actually use a Randall to cut things).
The EdgePro is a worthwhile investment in my book!
0.3The EdgePro is a worthwhile investment in my book!
By: Sape
CanadaThe entire CKTG buying experience was superb. Mark clearly answered my questions (he picked up the phone on the first ring,old school,I like it)and the Edge Pro was shipped the same day I bought it. As for the Edge Pro itself,it works even better than I thought; I put a shaving-sharp edge on all my knives on the first try.
0.3By: David
SpainGreat product,amazing delivery,fast and professional.....thank you for all....i love edgepro!!
0.3By: C
NCLove it. Near mirror polished blades and almost perfect re-profiles (even S30v!) in record time (both of which are my limited by my ability,not the system). Truly scary sharp results.
Easy to use,very sturdy,well engineered/built,good instructions. Almost feels like cheating.
Used other angle guide systems for years,while gnashing my teeth about spending so much on a sharpening system. I should have just bought the Apex in the first place.
chefsknivestogo had my order out right away,well packaged,and order went very smoothly
0.3Easy to use,very sturdy,well engineered/built,good instructions. Almost feels like cheating.
Used other angle guide systems for years,while gnashing my teeth about spending so much on a sharpening system. I should have just bought the Apex in the first place.
chefsknivestogo had my order out right away,well packaged,and order went very smoothly
By: Paul
Portland,ORDefinitely watch the video as it clearly demonstrates exactly what this product does,which is sharpen your knife in minutes. The product isn’t foolproof and it takes some technique,but most people should be able to sharpen very successfully.
0.3By: Paul
Portland,ORWatch the video before you buy the product as it works absolutely,100% as advertised.
0.3By: Troy
Medford,OregonI have never been able to get knives so sharp. Versatile. Works with all my different sizes of knives..
0.3By: Kristopher Wheeler
Manchester,MAI love my Edgepro Apex 4. It comes with everything needed to put razor sharp edges on my pocket and kitchen knives. It is easy and intuitive to use. The only negative that I could possibly find with it is that I wish it were made of aluminum or another longer wearing metal,but that is just nit-picking.
0.3By: Jeff
Québec,CanadaThe Edge Pro Apex 4 is awesome and really easy to use. Cheaper than buying 4 or 5 different stone. Should get one sooner!!!
0.3The Edge Pro Apex offers a wide array of abrasive grits and sharpening angles, making it much more flexible in that regard than most clamp and v-rod systems. The cutting speed is also high with the very abrasive nature of the coarse hone and the ability to apply heavy pressure.
The sharpener allows for smooth variation of angle from 10 to 35 degrees per side. Several degree increments are marked out clearly (10,15,18,21,24), but you are not fixed at using these set angles. The five aluminum oxide water stones included in this kit are one inch wide and six inches long. They are mounted securely on the guide rod with the use of clamps between plastic molded grips. These clamps also serve as protection from the stone slipping off the knife and damaging the edge. As the blanks are not permanently fixed to the guide rod they can easily be used for field freehand honing if desired. The hones can also be reversed to slow down hollowing.
This “ultimate” kit includes everything you will need to sharpen and maintain your knives with a quick, safe and repeatability that will make you smile every time you use it.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edgeprosets||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-regular-and-custom-sets-44.png||||||Edge Pro Apex and Custom Sets||||specials > linecooks > sharpening-stones > edgepro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||||0||1||0||0||||edproapplkit apexpluskit3 apexpluskit2 edgeproapex1 edgeproapex3 edgeproapex4 edproesacpa 5drstcowhexk edprocospfor tamaforedpro 20xloupe harohadefebl edprosmknat edproapscat edproapbemo edpro220shst edpro320grst slguforedpro ||||This is our entire selection of Edge Pro Apex sets both custom and standard. If you're looking for a sharpening fixed angle machine we highly recommend this product.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproapbemo||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-bench-mount-78.png||||||Edge Pro Apex Bench Mount||BenchMount||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Edge Pro Apex Bench Mount. This little jig will allow you to mount your EP to a work bench for a much more secure set up. It works with most C Clamps, screw or speed clamps as well which most folks have(clamp not included).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproapplkit||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-plus-kit-1-13.png||||||Edge Pro Apex Plus Kit #1||KIT-1||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||230.000||230.000 ||||||||||||1||1||1||0||||||||
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #1:
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|apexpluskit3||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-3-13.png||||||Edge Pro Apex Plus Kit #3||KIT-3||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||295.000||295.000 ||||||||||||1||1||1||0||||||||
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #3:
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|apexpluskit2||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-4-13.png||||||Edge Pro Apex Plus Kit #4||KIT-4||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||330.000||330.000 ||||||||||||1||1||1||0||||||||
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #4:
Perfect for both hobbyists and professionals, the Apex A-Plus Kit delivers a smoother, more precise, and more durable sharpening experience. Ready to elevate your edge? The Apex A-Plus Kit is ready for you.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproapscat||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-114.png||||||Edge Pro Apex Scissor Attachment||ApexScissor||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||149.000||149.000 ||||||||||||1||1||1||0||||||||Now available with our affordable home use model, the Apex Scissor Attachment has the ability to sharpen any scissor, hair styling shear, plane blades (up to 2 Ľ’’ wide), any length planer blade, pruners, flat chisels, and most gouges.
*Note - This Scissor Attachment does NOT fit the Professional Edge Pro Model.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproapsucu||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-suction-cups-80.png||||||Edge Pro Apex Suction Cups||2ApexSuctionCups||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||2.000||2.000 ||||||||||||1||1||1||0||||||||These are replacement suction cups for the Edge Pro Apex sharpener. Comes as a set of 2.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edproceshrod||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-ceramic-sharpening-rod-91.png||||||Edge Pro Ceramic Sharpening Rod||EPRod||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||25.000||25.000 ||||||
Average rating is 5
By: Rob Babcock
SF,SDThis is a really terrific ceramic hone. Like all Idahones it has a great feel and works very well. I find the Idahones to be superior to any other brand I’ve tried. The plastic sheath is really brilliant- it protects the hone from damage,and when you draw the ceramic from the sheath the opposite end had a socket that holds the rod,allowing the entire length of the sheath to serve as a handle. Very slick!
I carry this one and a HA Borosilicate Glass hone in my work roll at all times. If either broke I’d be on the horn to CKtG for a replacement ASAP! For twenty bucks I gotta call this one a no-brainer!
0.3I carry this one and a HA Borosilicate Glass hone in my work roll at all times. If either broke I’d be on the horn to CKtG for a replacement ASAP! For twenty bucks I gotta call this one a no-brainer!
Trick out your Edge Pro with our favorite and best-selling accessories! You get 7 items in the set and each one will add to your ability to get a fantastic edge on your knives.
||0.100 ||||1||1||1||0||||||||Edge Pro Guide Clip. This little clip is what contacts the spine of your blade to keep it on the platform without having the knife slide its way down the machine. They wear out with use so we offer them to those of you who need replacements at nominal cost.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edprosmknat||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-small-knife-attachment-112.png||||||Edge Pro Small Knife Attachment||EPsmallknife||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||28.000||28.000 ||||||||0.400 ||||1||1||1||0||||||||This handy new item was developed by Ben Dale to help sharpen smaller blade knives. The attachement works equally well on Apex and Professional models. This smaller platform allows flexibility with smaller blades. The attachment measures 2 inches wide and 1/4 inch thick. Included is an adjustable miniature guide plate to accommodate small knives of varying widths.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edprocospfor||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-spring-for-quick-stone-changes-111.png||||||Edge Pro Spring For Quick Stone Changes||EPSpring||knife-accessories > addonitems > ||Accessories > Add On Items > ||2.000||2.000 ||||||||0.100 ||||1||1||1||0||||||||This compression spring is a nice accessory for the edge pro since you can eliminate the use of the screw ball and replace it with a quick and easy way to switch the stones. All you need to do is unscrew the ball, remove the brass collar and slide the spring onto the arm. Then tighten the screw ball and now you can pop stones on and off effortlessly. Watch the video for a brief how to: Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Weight: 11.8 oz (336 g) Edge Length: 173 mm Total Length: 317 mm Spine Thickness: 8.5 mm Blade Height: 54 mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enwh2de18||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-deba-180mm-171.png||||||Enami White #2 Deba 180mm||OE-KTS180DE||resources > deba-knives > dekn18 > ||Knife Types > Deba Knives > Deba Knives 180mm > ||229.950||229.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Our sayas DO NOT fit this knife. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 13.9 oz (394 g) Edge Length: 189 mm Total Length: 340 mm Spine Thickness at Heel: 8.8 mm Blade Height at Heel: 57 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taenwh2ki240||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/tadashi-enami-white-2-kiritsuke-240-75.png||||||Enami White #2 Kiritsuke 240mm||OE-KTS240KR||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. We do not carry a saya that fits this knife. Blacksmith: Tadashi Enami location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel Right Handed Engraving: Hand Engraved Weight: 6.8 oz (192 g) Edge Length: 237 mm Total Length: 387 mm Spine Thickness: 4 mm Blade Height: 32.5 mm Handle: Walnut Octagonal Ferrule: Black Pakkawood Blacksmith: Tadashi Enami location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel Right Handed Engraving: Hand Engraved Weight: 8.7oz (246 g) Edge Length: 266 mm Total Length: 425 mm Spine Thickness: 4.5 mm Blade Height: 35 mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enwh2us18||item-1||solidtemplate||usuba-knives||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-usuba-180mm-61.png||||||Enami White #2 Usuba 180mm||OE-KTS180US||resources > usuba-knives > ||Knife Types > Usubas > ||189.950||189.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) specializing in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 7.0 oz (198 g) Edge Length: 170 mm Total Length: 320 mm Spine Thickness at Heel: 4.5 mm Blade Height at Heel: 45.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enwh2ya24||item-1||solidtemplate||yanagibas240mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-240mm-223.png||||||Enami White #2 Yanagiba 240mm||OE-KTS240SH||resources > sashimi-knives > yanagibas240mm > ||Knife Types > Yanagibas > Yanagibas 240mm > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Weight: 5.6 oz (160 g) Edge Length: 234 mm Total Length: 377 mm Spine Thickness at Base: 4.3 mm Blade Height: 31 mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enwh2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-270mm-214.png||||||Enami White #2 Yanagiba 270mm||OE-KTS270SH||resources > sashimi-knives > yanagibas270mm > ||Knife Types > Yanagibas > Yanagibas 270mm > ||219.950||219.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 7.3 oz (208 g) Edge Length: 264 mm Total Length: 417 mm Spine Thickness at Heel: 4.3 mm Blade Height at Heel: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enwh2ya30||item-1||solidtemplate||yanagibas300mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-300mm-61.png||||||Enami White #2 Yanagiba 300mm||OE-KTS300SH||resources > sashimi-knives > yanagibas300mm > ||Knife Types > Yanagibas > Yanagibas 300mm > ||249.950||249.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 8.3 oz (236 g) Edge Length: 295 mm Total Length: 453 mm Spine Thickness at Heel: 4.5 mm Blade Height at Heel: 37.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enjinknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-knives-87.png||||||Enjin Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||enjinblue enjin2 ||||Enjin Knives are made in Tosa, Japan by blacksmith Shindo san and feature SRK8 steel which contains carbon, silicon, manganese, phosphorous, sulfur, chromium, and nickel, and features an HRC of 63 +-. The result is a high hardness carbon steel that holds an edge well and sharpens easily. Shindo san is also making them with Blue #2 steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|esmojasp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/esprit-modern-japanese-spoon-221.png||||||Esprit Modern Japanese Spoon||Spoon-EspritModern||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||8.950||8.950 ||||||||0.200 ||||1||1||1||0||||||||These lovely teaspoons are made in Japan with a sleek modern style. Nicely mirror finished. 34g or 1.2 ounces 180mm or about 7 inches 18/8 Stainless Steel||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fdick1||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/f-dick-22.png||||||F Dick Knives||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fillet-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/fillet-knives-88.png||||||Fillet Knives||||resources > ||Knife Types > ||||||||tagrchswstfl.||||||||1||1||0||0||||doberman dofo80bu16 macchsefi macprfikn7 nisg2tsbukn1 tagrchswstfl havgtsfi21 ||||Fillet knives are knives used to separate fish flesh from the skin and bones. Fillet knives vary tremendously in thickness, rigidity, height, profile, grind, and materials. Many western users will be familiar with the flexible varieties of fillet knives but that only scratches the surface of knives that are available to fill the role. If the list of knives on this page does not excite you consider looking at debas which are Japanese styled knives which are also commonly used in this role.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|find-override||item.||find-override||||||||||Find-override||||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fishse||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/finish-sharpening-service-118.png||||||Finish Sharpening Service||||||||||||||||||||||0||1||0||0||||riadfishbyro ||||The factory edges on the Richmond knives will shave out of the box but this group of guys that I nickname the Knife Posse can do better. For $20 extra charge we will ship you a finish sharpened Addict, Remedy, Fanatic or Artifex.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fishscaler||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/fish-scaler-58.png||||||Fish Scaler - New!||FishScaler-NEWSilver||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||7.950||7.950 ||||||||0.200 ||||1||1||1||0||||||||This fish scaler makes short work of removing scales from fish. It's made with good quality 430 Stainless Steel. Dishwasher safe. Measures 8.5" long.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|forknco||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/for-knife-collectors-53.png||||||For Knife Collectors||||specials > ||Resources > ||||||||||||||||0||1||0||0||||kaan dobermanforge keijirodoi enamiknives giheihap40 hatsukokoro shirokamor2 kanjoknives katayamaknives hiroshikato kitaokaknives kokn konosuke-knives kugibu16 kurosakiknives makotowhite2 masakageknives makn moritaka-knives nakagawa suisinknives shungoknives masanobuokada tasakn1 sakodaknives shibataknives sukenari tabata takeda-knives tanaka-knives yota1 yokn yoshizawa yayukn ||||If you're looking to add something special to your collection we have a number of small makers that make great blades by hand that are fun to own and use and show off. Here's a selection of makers we think are worthy of a look.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|linecooks||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/line-cooks-40.png||||||For Professionals||||specials > ||Resources > ||||||||||||||||0||1||0||0||||bladeguards chefsets knshse peelers sayas shac sharpening-steels sharpening-stones kitchentools kitchen-shears kniflugandac spoons stickers cktgswag tojiro-knives ||||We have professional cooks covered with many tools needed for work and school.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucufachcl||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-fa-70-chinese-style-cleaver-226.png||||||Fuji Cutlery Chinese-Style Cleaver||FA-70||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||50.000||50.000 ||||||||||||1||1||1||0||||||||This Fuji Cutlery Chinese-style cleaver features a slightly curved edge which makes it easier to use. The addition of a traditional barrel-shaped handle offers a nice feel and gives you more control. This blade is fully stainless steel and will quickly become one of your favorite knives in the kitchen. Maker: Fuji Cutlery Brand: Wan Fu Tei Location: Tsubame City, Japan Weight: 10.8 oz (308 g) Edge Length: 175 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 83 mm Steel: Stainless Steel Handle: Wooden, Oval||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucuna||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-86.png||||||Fuji Cutlery Reigetsu||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||fucunape13 fucunaho15se fucunana16 fucunasa16 fucunagy18 fucunagy21 fujicutlery fucufachcl tojiroknifebag chblgu ch8pcknro ||||The Reigetsu line was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City, Japan, factory. The initial grinding and heat treatment are done in China.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toststchcl||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-stainless-steel-chinese-style-cleaver-246.png||||||Fuji Cutlery Stainless Steel Chinese-Style Cleaver||FG-68||newarrivals > ||New Arrivals > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Fuji Cutlery Stainless Steel Chinese-Style Cleaver. This handy cleaver uses durable stainless steel and can replace many of the knives in your kitchen. Great for cutting vegetables and chopping meats or herbs. This model is made by TOJIRO under their Fuji Cutlery line and features a slightly curved edge similar to a gyuto. Measuring 7 inches long and 3.5 inches tall, the blade is smaller and easier to handle than some of our other cleavers. This knife was recently featured on Milk Street.
*NOTE: Our cleaver saya does NOT fit this knife. Brand: Fuji Cutlery Line: Toryumon Location: Tsubame City, Japan Weight: 10.4 oz (295 g) Edge Length: 180 mm Total Length: 280 mm Blade Height at Belly: 85 mm Blade Height at Heel: 80 mm Stainless steel blade Rosewood handle with two rivets||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fubl2si12||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-120mm-174.png||||||Fujishika Blue #2 Sickle 120mm||FJ2-W120||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Japanese gardeners and small farmers use these to cut grass and rice and they're very handy around the garden for weed control. Many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 120mm in blade length.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fubl2si18||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-180mm-209.png||||||Fujishika Blue #2 Sickle 180mm||YA2-HD18||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||44.000||44.000 ||||||||||||1||1||1||0||||||||The sickle business is in decline in Japan but many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 180mm in length.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haandin1||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/handle-and-install-99.png||||||Fujishika Japanese Garden Hoe||YK5-H140||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||40.000||40.000 ||||||||||||1||1||1||0||||||||Made by Hasegawa san of Fujishika, this handy triangle hoe is called "Katate Sankaku Hoe" in Japanese. "Katate" means one hand, and "Sankaku" means triangle. Japanese people call it hoe hoe for short.
This hoe is made with high-carbon steel clad with soft iron for added durability and prolonged sharpness when digging out weeds. Cheaper ones are often made with mono steel and the edge gets rounded quickly. Because these are carbon steel, they will rust if you don't wash them off and dry them before putting them away.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|funayukiknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/funayuki-knives-71.png||||||Funayukis||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||sonofork5cas enbl2fu16 ensrfu16 iswh2fu16 iswh2na16 ki18fubl2 mabl2nabu171 muasfu16 niwh1fu18 okada1 okado okada2 okkofu12 sawh2fu18 shbl2gy21 yawh1fu18 yabl2fu16 yubl2fu21cu yubl2bu16cu1 yubl2nafu21 ||yubl2fu16||Funayuki originally, the funayuki was designed as a multipurpose knife for fishing boats. Today, how the term is used depends on the knife maker and how they choose to design and market their knives. Several features common to funayukis are: a fairly flat blade profile with relatively little belly; a short, handy size; and the knife may or may not be a single bevel. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ge00goslsp||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-gold-slotted-spoon-132.png||||||Gestura 00 Gold Slotted Spoon||Gestura-GoldSlottedSpoon||newarrivals > ||New Arrivals > ||40.000||40.000 ||||||||||||1||1||1||0||||||||The 01's slotted companion--now gold-plated.
Updated with a thicker, more durable handle and an identifying slot, the 00 Gold is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
Made in Japan Material: 18/10 Japanese stainless steel, Gold-plated Length: 9 inches Volume: 1 tablespoon, .5 ounce Hand-wash only, please Packaging is constructed with recycled chipboard||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ge00sislsp||item-1||solidtemplate||gesturaspoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-silver-slotted-spoon-103.png||||||Gestura 00 Silver Slotted Spoon||Gestura-SlottedSpoon||equipment > gesturaspoons > ||Suppliers > Gestura Spoons > ||30.000||30.000 ||||||||||||1||1||1||0||||||||The 01s slotted companion - updated with a thicker, more durable handle and an identifying slot.
The 00 is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
Made in Japan Material: 18/10 Japanese stainless steel Length: 9 inches Hand-wash only, please. Packaging is constructed with recycled chipboard||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ge01gosp||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gold-spoon-120.png||||||Gestura 01 Gold Spoon||Gestura-GoldSpoon||newarrivals > ||New Arrivals > ||35.000||35.000 ||||||||||||1||1||1||0||||||||A custom utility spoon designed for control, consistency, and style. Updated with a thicker, more durable handle.
The well is formed deep to cradle liquid - one tablespoon exactly, to help with recipe continuity and reduce the amount of tools needed on hand--and pointed at the tip for precise pouring or basting. The handle is long enough to stir a braise or a pot of beans and nimble enough to sauce a plate. The lip is thin and flared to help scrape the corners of a pan or storage container. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe. Made in Japan Material: 18/10 stainless steel Length: 9 inches Volume: 1 tablespoon, .5 ounce Packaging is constructed with recycled chipboard||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gestura||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-silver-spoon-141.png||||||Gestura 01 Silver Spoon||Gestura-Spoon||newarrivals > ||New Arrivals > ||25.000||25.000 ||||Designed with a single-tablespoon volume, the 01 Silver spoon ensures consistent measurements for recipes and ratios.||||||||1||1||1||0||||||Gestura 01 Silver Spoon – Vintage-Inspired Stainless Steel Plating Spoon||Designed with a single-tablespoon volume, the 01 Silver spoon ensures consistent measurements for recipes and ratios. Its deep, well-formed bowl cradles liquids securely, while the tapered tip allows for precise pouring and delicate basting. The long, elegant handle is perfect for stirring hearty braises or pots of beans, yet nimble enough to effortlessly sauce a plate. A thin, flared lip makes scraping every corner of a pan or container smooth and efficient.
Inspired by the character and charm of worn, vintage steel from flea markets, the 01 Silver spoon draws from classic American and European designs. Each piece is tumbled for a matte, textured finish, creating a timeless, imperfect aesthetic. Crafted with care, the spoon is stamped, etched, and hand-finished on a lathe in Mr. Okada Niigata workshop. Made in Niigata, Japan Material: 18/10 stainless steel Length: 9 inches Volume: 1 tablespoon, .5 ounce Packaging is constructed with recycled chipboard Care: Hand Wash||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gesturaspoons||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/gestura-spoons-6.png||||||Gestura Spoons||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||gestura ge00sislsp ge01gosp ge00goslsp gestgotw gestsitw ||||Shop our selection of Japanese Gestura Spoons, known for their balanced design, elegant form, and everyday functionality in both home and professional kitchens.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gestgotw||item-1||solidtemplate||gesturaspoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-gold-tweezer-127.png||||||Gestura Stando Gold Tweezer||Gestura-Gold-Tweezers||equipment > gesturaspoons > ||Suppliers > Gestura Spoons > ||40.000||40.000 ||||||||||||1||1||1||0||||||||This Gestura Stando Gold mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try. Weight: 2.0 oz (58 g) Length: 255 mm 18/8 Stainless Steel Made in Niigata, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gestsitw||item-1||solidtemplate||gesturaspoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-silver-tweezer-129.png||||||Gestura Stando Silver Tweezer||Gestura-Silver-Tweezers||equipment > gesturaspoons > ||Suppliers > Gestura Spoons > ||30.000||30.000 ||||||||||||1||1||1||0||||||||This Gestura Stando Silver mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try. Weight: 2.0 oz (58 g) Length: 255 mm 18/8 Stainless Steel Made in Niigata, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|giftideas||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/gift-ideas-79.png||||||Gift Ideas||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||gestura ge00sislsp ge01gosp ge00goslsp komane regiwipute wallet bachset jawoch jachstset tenuguiknives tetosuwr tenugui tetoka tetoki ststkitoseto esmojasp hifosk4me thproulfadif saoksh tojiro-kitchen-shears kuhuwhko kujiraaknifeb jaststcublna hifobl2tosh kuripakn cooftw mabusp10 kuriswmepe toprofitw minisword ri12pcplspse wokynopa chbaai10pa kolapin tenugui1 tetofl tetohy tetobecat raforfeam japahabr21 mijakasw21 ||||Here are some interesting and inexpensive gift ideas we offer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gibl2gy21||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-287.png||||||Gihei Blue #2 Gyuto 210mm||GAN-G21H||shopbysteel > blue2steel > gibl2na > ||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Like its larger sibling, this 210mm gyuto is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto and this makes it an especially good blade for rocking cutters. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 6.6 oz (188 g) Edge Length: 214 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Handle: Magnolia Octagonal Ferrule: Buffalo Horn Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gibl2gy21fas||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-factory-seconds-40.png||||||Gihei Blue #2 Gyuto 210mm Factory Seconds||Gan-G21H-2nd||shopbysteel > blue2steel > gibl2na > ||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||245.000||275.000 ||245.000 ||||||||||1||1||1||0||||||||During inspection, we found that some knives in this batch have handles slightly offset to the left. The knives remain new and fully functional, and performance will not be affected, particularly for those who use a pinch grip.
This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.
The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 6.6 oz (188 g) Edge Length: 214 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Handle: Magnolia Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gibl2gy24||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-240mm-254.png||||||Gihei Blue #2 Gyuto 240mm||GAN-G24H||shopbysteel > blue2steel > gibl2na > ||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||315.000||315.000 ||||||||||||1||1||1||0||||||||Gihei knives are made in Sanjo City by Atsushi Hosokawa and his son.
Gihei was established in 1928, specializing in the production of nakiri-type (three-laminate knives) kitchen knives, either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard and complements the beautiful nashiji cladding perfectly.
We do not have a saya that fits this knife. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 8.6 oz (244 g) Edge Length: 239 mm Total Length: 408 mm Spine Thickness at Base: 4 mm Blade Height: 52 mm Handle: Oak Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gibl2na16||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nakiri-165mm-295.png||||||Gihei Blue #2 Nakiri 165mm||GAN-N16R||shopbysteel > blue2steel > gibl2na > ||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||180.000||180.000 ||||||||||||1||1||1||0||||||||This 165mm nakiri is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Handle: Magnolia Oval Ferrule: Buffalo Horn Weight: 5.1 oz (146 g) Edge Length: 156 mm Total Length: 334 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gibl2na||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nashiji-81.png||||||Gihei Blue #2 Nashiji||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||gibl2pe15 gibl2na16 gibl2sa16 gihape17 gibl2gy21 gibl2gy21fas gibl2gy24 ||||The Gihei blacksmith shop opened for business in 1928. Under the leadership of owner Atsushi Hosokawa they have been producing some of the finest Japanese kitchen cutlery using great steel and cutting-edge techniques.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gibl2pe15||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-150mm-284.png||||||Gihei Blue #2 Petty 150mm||GAN-P15R||shopbysteel > blue2steel > gibl2na > ||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||150.000||150.000 ||||||||||||1||1||1||0||||||||This 150mm petty is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed use. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 3.5 oz (100 g) Edge Length: 151 mm Total Length: 291 mm Spine Thickness at Base: 4 mm Blade Height: 37 mm Handle: Magnolia Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihape17||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-170mm-119.png||||||Gihei Blue #2 Petty 170mm||GAN-P17R||shopbysteel > blue2steel > gibl2na > ||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
We love the way that Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom ho wood oval handle. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value. Steel: Blue #2 Steel HRC: 61 Weight: 3.8 oz (106 g) Edge Length: 166 mm Total Length: 308 mm Spine Thickness at Heel: 3 mm Blade Height: 37 mm Handle: Magnolia (Ho) Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gibl2sa16||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-santoku-165mm-290.png||||||Gihei Blue #2 Santoku 165mm||GAN-S16H||shopbysteel > blue2steel > gibl2na > ||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||180.000||180.000 ||||||||||||1||1||1||0||||||||This 165mm santoku is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Handle: Magnolia Oval Ferrule: Buffalo Horn Weight: 4.4 oz (126 g) Edge Length: 165 mm Total Length: 307 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihabu16||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-bunka-170mm-237.png||||||Gihei HAP40 Bunka 170mm||GHP-KG17U||specials > forknco > giheihap40 > gihakn > ||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||The Gihei HAP40 Bunka 165mm is made Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they produced some of the nicest blades we have offered.
The bunka featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Bunka knives have gained in popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef's knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 Handle: Octagonal Oak with Urushi Finish Weight: 3.9 oz (110 g) Edge Length: 173 mm Total Length: 308 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihagy211||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-210mm-551.png||||||Gihei HAP40 Gyuto 210mm||GHP-G20U||specials > forknco > giheihap40 > gihakn > ||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
The 210mm gyuto is a simple yet elegant knife. It is pretty light, even for a small gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.
This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time. Brand: Gihei Blacksmith: Hosokawa-San Region: Sanjo City, Japan Handle: Urushi Octagonal Oak Weight: 5.0 oz (142 g) Edge Length: 203 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihagy24||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-240mm-38.png||||||Gihei HAP40 Gyuto 240mm||GHP-G24K||specials > forknco > giheihap40 > gihakn > ||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
The 240mm gyuto is a simple yet elegant knife. It is pretty light, even for a gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.
This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time. Brand: Gihei Blacksmith: Hosokawa-San Region: Sanjo City, Japan Handle: Urushi Octagonal Oak Weight: 7.4 oz (210 g) Edge Length: 245 mm Total Length: 410 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihagy24se||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-240mm-seconds-13.png||||||Gihei HAP40 Gyuto 240mm Seconds||GHP-G24K-SECONDS||specials > closeouts > ||Resources > CKTG Close Outs > ||315.000||350.000 ||315.000 ||||||||||1||1||1||0||||||||A few of these new knives arrived with some very minor scratches on the finish so we decided to offer them at 10% off. They're in new condition and in their original boxes. None of them have left the office.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|giheihap401||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-kiritsuke-200mm-240.png||||||Gihei HAP40 Kiritsuke 200mm||GHP-KG20U||specials > forknco > giheihap40 > gihakn > ||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Gihei HAP40 Kiritsuke 200mm is a newer knife by the famed father-and-son team located in Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they have produced some of the nicest blades we have offered.
The kiritsuke featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Kiritsuke knives have gained popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef’s knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 HRC: 65-66 Handle: Octagonal Oak with Urushi Finish Weight: 5.0 oz (142 g) Edge Length: 203 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihakn||item.||solidtemplate||giheihap40||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-knives-110.png||||||Gihei HAP40 Knives||||specials > forknco > giheihap40 > ||Resources > For Knife Collectors > Gihei Knives > ||||||||||||||||0||1||0||0||||gihape15 gihana16 gihasa16 gihabu16 giheihap401 gihagy211 gihagy24 ||||We are very fond of the Gihei blacksmith shop and their wonderful products. In business since 1928, Gihei have been pushing the boundaries of knife making with the use of the most modern steels and techniques. HAP40 is a semi-stainless PM steel, which they harden to a very high 65-66 HRC. We have nicknamed this alloy “Voodoo Steel." The steel takes and holds an extraordinarily fine edge.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihana16||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-nakiri-165mm-395.png||||||Gihei HAP40 Nakiri 165mm||GHP-N16U||specials > forknco > giheihap40 > gihakn > ||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Nakiris are becoming a popular choice in many Western kitchens. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it an excellent choice for users who prefer push-cutting over a rocking style. The thin blade is made from super-hard steel called HAP40, a powdered metallurgy (PM) alloy. The steel is exquisitely heat-treated to a high 65-66 HRC.
This knife takes a very sharp edge and holds it for a long time. The blade profile is very flat, even for a nakiri, with a small radius right at the tip end for smaller rock-chopping tasks.
The core HAP40 steel is wrapped in a stainless steel outer layer to aid strength and wear resistance. The cladding is nicely polished, together with the lovely, semi-custom oak octagonal handle with an urushi finish.
As mentioned, the blade is quite thin with virtually no taper. The height at the heel is about 50mm, which is slightly less than average for a nakiri of this length. Fit and finish are of a high standard, which, combined with its other fine attributes, qualify the Gihei HAP40 nakiri as a great value. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 Handle: Oak Octagonal Burnt Urushi Weight: 4.9 oz (140 g) Edge Length: 157 mm Total Length: 303 mm Spine Thickness at Heel: 1.5 mm Blade Height at Heel: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihape15||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-150mm-550.png||||||Gihei HAP40 Petty 150mm||GHP-P15U||specials > forknco > giheihap40 > gihakn > ||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||195.000||195.000 ||||||||||||1||1||1||0||||||||The Gihei HAP40 Petty uses HAP40 PM semi-stainless steel as the inner core (hagane) with a tough outer layer (jigane) made from softer stainless steel. HAP40 is an excellent steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is especially noteworthy. This combination results in a knife that takes an excellent edge and stays sharp through many long prep sessions. The Gihei company is located in Sanjo City and is one of the most innovative small blacksmith shops in the Prefecture.
Petty knives are small utility knives of Japanese design. They can vary significantly in profile and size, going from 75mm to 210mm. Petty knives are similar to the typical western paring or utility knife and are adept at many small, detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
We love how Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom walnut octagonal handle with a burnt urushi finish. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value. Steel: HAP40 Semi Stainless HRC: 65-66 Weight: 2.4 oz (68 g) Edge Length: 150 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gihasa16||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-santoku-165mm-494.png||||||Gihei HAP40 Santoku 165mm||GHP-S16U||specials > forknco > giheihap40 > gihakn > ||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||We have been working with Gihei for many years and during that time they have produced some of the nicest blades we offer.
The santoku featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Santoku knives are probably the Japanese knife best established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef’s knife-like versatility.
This santoku is paired with a lovely oak octagonal handle with burnt urushi finish. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 Handle: Octagonal Oak with Urushi Finish Weight: 4.1 oz (116 g) Edge Length: 170 mm Total Length: 307 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|giheihap40||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-47.png||||||Gihei Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||gihakn gibl2na ||||Established in 1928, Gihei is one of the innovative small blacksmith shops working in Niigata Prefecture today. The owner, Atsushi Hosokawa, has been very proactive in using and developing knives with the best steels available such as ZDP189 and HAP40 and others.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ginsankosteel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/ginsanko-steel-silver-3-51.png||||||Ginsan Steel (Silver 3)||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||hahg3kn mag3na kagistkn okgikn ginsanwa tsg3stkn yagisahaen ||||Ginsan steel is also known as Ginsanko, Gin-3, or Silver-3, and has excellent stainless properties. The original design for this steel was to be used in scissors and knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|globalknives1||link.||solidtemplate||knives1||https://s.turbifycdn.com/aah/chefknivestogo/global-knives-42.png||||||Global Knives||||knives1 > ||Japanese Knives > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gokowhite1||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/goko-white-1-49.png||||||Goko White #1||||||||||||||||||||||0||1||0||0||||||||Goko Knives are aggressively priced white #1 knives clad in stainless steel, that we think will be very popular. Goko Knives is a tiny workshop located in Kashiwa-City, Chiba Prefecture. It is not long since Goko started knife manufacturing, but they've quickly established themselves in the Japanese market with a solid reputation for good quality and high bang for the buck knives with good grinds and heat treatment. These knives have a nice look and rustic design but their performance separates them from others in this price range. HRC is 60 on these knives. Handles on these are D shaped chestnut with durable resin ferrules. Edge grinds are slightly asymmetric.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gyutos||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-166.png||||||Gyutos||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||gyutos1 gyutos210mm gyutos240mm clfr25prgy gyutos270mm ||||The gyuto is a Japanese-designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western-styled chef’s knife, gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gyutos1||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-169.png||||||Gyutos 180 - 195mm||||resources > gyutos > ||Knife Types > Gyutos > ||||||||mihacastgy18||||||||0||1||0||0||||anbl2hagy18 sataha24chkn havgtssa181 haasmogy18 haaswagy21 hakuwh2gy18 hahisldgy19 shkayobl2gy1 shkabl2migy1 shkar2dabu shirokamo1 kapsgy19 kaasgy18 katoknives kavgsugy18 koaosugy18 koasgy18 kobl2nagy18 kohagy18 kohagy181 mihagy18 kosldgy18 mibl2tsgy18 kovgtsgy18 kovgdagy18 mamibl2gy18 kumigikode13 makivggy18 makoasgy18 makugy18 mashgy18 mayugy18 mavg1gy18 masutanivg10 manavg1gy18 mavggy18 mabl2nafu18 mihacastgy18 mihaasgy18 nagigy18 okwh2kugy18 fucunagy18 shba19gy shhagy18 tabl2gyta18 takamura6 takayuki7394 tagrchswstgy tabl2migy21 todpchkn18 tojirodamascus1 tojirogai3 tovghagy18 tsauhadagy18 tsnaaugy18 tsvghadagy18 yamihasugy18 yaginahaengy yaaskutsgy18 yoenvgdagy18 fuwh2gy18 ||||Gyutos are general-purpose knives and the word translates roughly to "cow sword". Japanese knives are usually sharper and thinner than western knives, so less force is used, which makes push cutting ideal. Here is our complete selection of Japanese gyutos in the 180-190mm edge length range.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gyutos210mm||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-210mm-128.png||||||Gyutos 210mm ||||resources > gyutos > ||Knife Types > Gyutos > ||||||||||||||||0||1||0||0||||21wahagy 21wehagy ||||Gyutos are general purpose knives used to cut, slice, chop etc. Similar in size and shape to western chef knives but with no finger guard and usually a slightly flatter blade profile with less belly.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gyutos240mm||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-240mm-135.png||||||Gyutos 240mm||||resources > gyutos > ||Knife Types > Gyutos > ||||||||||||||||0||1||0||0||||waha24gy weha24gy ||||Gyutos are basically Japanese chef knives. Here in this selection are some of the knives we carry in the 240mm length which is about 9.4 inches long on the edge. Sizes are usually estimates so check the specific item page for specs.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gyutos270mm||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-270mm-95.png||||||Gyutos 270-300mm ||||resources > gyutos > ||Knife Types > Gyutos > ||||||||||||||||0||1||0||0||||kielcagy27 kovgdagy27 koweasgy27 koaosu27gy kohagy27 kohawagy27 kovg5tsgy27 koswstgy27 kufuvggy18 kusesg2gy27 kurosaki3 maki27gy makogy27 makugy27 mayugy27 moasgy27ch moritaka7 nagigy27 saradabl2su2 suhagy27 suzddagy27 suzddasu27 tabl2gy27 tagrchgy27 takayukitus7 todpchkn27 togyr2post27 ||||
Gyuto knives are basically the Japanese version of a western chef knife with a few minor modifications. First, most Gyutos do not have a traditional Western bolster that runs down the base of the heel. Some also have traditional Japanese style handles and are called Wa-Gyutos. Japanese Gyutos are often made of thinner, harder steel which many professionals like because the knives can be sharpened to a steeper, sharper edge and the knives don't wedge through food as much because the blade doesn't push through food as much as thicker knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hand-held-sharpeners||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/hand-held-sharpeners-71.png||||||Hand Held Sharpeners||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||edgeproapex1 edgeproapex3 edgeproapex4 to ||||Here is our current selection of sharpening jigs and hand held sharpening machines. We have a wide variety and different price points. Our current favorite in this group is the Edge Pro sharpening system.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hankotsu-reviews||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-reviews-44.png||||||Hankotsu Reviews||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hankotsuknives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-knives-53.png||||||Hankotsus||hankotsuknives||resources > ||Knife Types > ||||||||||||||||1||1||1||0||||kanehide2 tagrchha |||| Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: AS (Aogami Super Steel) Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.0 oz (114 g) Blade Length: 175 mm Total Length: 318 mm Spine Thickness at Base: 1.9 mm Blade Height: 43.6 mm Cladding: Stainless Edge Grind: 50/50 HRC: 63 Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haaswagy21||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-wa-gyuto-210mm-100.png||||||Harukaze AS Gyuto 180mm||HAS-G180||resources > japanese-knives > habl2kn > haaskn > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Chef Knives To Go is thrilled to be the exclusive retailer for these great knives from Tosa, Japan. This gyuto is an excellent knife for anyone who is just starting their journey into Japanese knives, being beautifully made but also a great deal! It is also smaller, which makes it great for smaller hands or kitchens. It has a core steel (Aogami Super Steel) with an HRC of 63, and then has stainless steel cladding to protect and finish the blade. Finished off with a nice rosewood oval handle with a pakka wood ferrule, this is a great little gyuto that will serve you well! Weight: 4.1 oz (116 g) Edge Length: 187 mm Total Length: 325 mm Spine Thickness at Base: 2.1 mm Blade Height: 42.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haas21gy||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-210mm-wa-gyuto-96.png||||||Harukaze AS Gyuto 210mm||HAS-G210||resources > japanese-knives > habl2kn > haaskn > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||155.000||155.000 ||||Hokiyama||||||||1||1||1||0||||||||Harukaze AS 210mm Gyuto. Made for CKTG exclusively from a medium sized factory in Tosa, Japan, Harukaze means "windy spring" in Japanese. This knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished off with a beautiful kanji that is hand engraved on the blade, which is unusual for a knife at this price. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Weight: 5.4 ounces Blade Length: 216 mm Blade Height: 46.6 mm Spine Thickness at Base: 2.3 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Engraving: Hand Engraved Made In Tosa, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haas24wagy||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-240mm-wa-gyuto-115.png||||||Harukaze AS Gyuto 240mm||HAS-G240||resources > japanese-knives > habl2kn > haaskn > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Harukaze AS 240mm Wa Gyuto. Meaning "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (Aogami Super) with an HRC of 63, then add a stainless steel cladding to protect and finish the blade. It is then finished off with a lovely rosewood oval handle with a pakka wood ferrule. As a bonus, it has hand-engraved kanji on the blade, which is unusual at this price point. Weight: 5.9 oz (168 g) Blade Length: 247 mm Total Length: 397 mm Spine Thickness at Base: 2.1 mm Blade Height: 48.2 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Engraving: Hand Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haaswaki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-wa-kiritsuke-210mm-118.png||||||Harukaze AS Kiritsuke 210mm||HAS-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Harukaze AS 210mm Kiritsuke. Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.6 oz (160 g) Blade Length: 215 mm Total Length: 356 mm Spine Thickness at Heel: 2.3 mm Blade Height at Heel: 45.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haaski24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-240mm-220.png||||||Harukaze AS Kiritsuke 240mm||HAS-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Harukaze AS 240mm Kiritsuke. Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 6.1 oz (174 g) Blade Length: 245 mm Total Length: 397 mm Spine Thickness at Heel: 2.3 mm Blade Height at Heel: 47.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haaskn||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-knives-107.png||||||Harukaze AS Knives||||resources > japanese-knives > habl2kn > ||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||||0||1||0||0||||haaspe13 haasbu16 haassa16 haasna16 haaswagy21 haas21gy haas24wagy haaswaki21 haaski24 haassu24 harukaze7 ||||Harukaze AS Knives. Harukaze means "windy spring" in Japanese. These feature Aogami Super Steel on the edge with a migaki finish and oval handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hamoas||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-morado-as-60.png||||||Harukaze AS Morado||||resources > japanese-knives > habl2kn > ||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||||0||1||0||0||||harukaze4 haasmope15 harukaze1 haasmobu17 haashasa18sp haasmogy18 haashagy21 haasmoki21 hamoasgy24 haasmoki24 haasmosu27 ||||Harukaze AS (Aogami Super) Morado. These knives have a beautiful hammered kurouchi finish with top-shelf carbon steel down the middle, and are topped off with a really nice oval rosewood and maple handle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmobu17||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-bunka-170mm-184.png||||||Harukaze AS Morado Bunka 170mm||HASM-B170||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||135.000||135.000 ||||||||||||1||1||1||0||||||||The Harukaze AS Morado Bunka 170mm is a really good knife at an excellent price with an oval handle made of rosewood and maple. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: Aogami Super Edge: Even Finish: Hammered, kurouchi Handle: Rosewood Oval Ferrule: Maple Weight: 4.3 oz (122 g) Edge Length: 175 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmogy18||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-180mm-234.png||||||Harukaze AS Morado Gyuto 180mm||HASM-G180||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||140.000||140.000 ||||||||||||1||1||1||0||||||||This Harukaze gyuto is made with AS steel, which is a top-of-the-line carbon steel that takes a fantastic edge. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Handle: Oval Rosewood Ferrule: Maple Weight: 4.3 oz (122 g) Edge Length: 186 mm Total Length: 324 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haashagy21||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-210mm-272.png||||||Harukaze AS Morado Gyuto 210mm ||HASM-G210||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||160.000||160.000 ||||||||||||1||1||1||0||||||||We are big fans of the knives bearing the Harukaze name. They are real bang-for-your-buck items that look and feel like far more pricy counterparts. The knife featured here is from the AS Morado line.
Little needs to be said about AS, or Aogami Super. This Hitachi Metals steel is considered to be just about the best mix of high carbon steels used in the making of kitchen knives. All of the Hitachi Carbon steels can deliver amazing levels of sharpness and AS is about as good as it can get in this regard. Plus, it is very easy to sharpen, resulting in silky smooth cuts through any produce.
The Harukaze AS Morado Gyuto 210mm comes slightly over-sized in length at about 215mm on the edge. It is ground with an aggressive edge bevel and a steep angle at the cutting edge. This is a very sharp knife! It has a fairly thin blade that tapers down to a very thin tip. The blade is quite stiff with a nice neutral feel on the boards.
Fit and finish are outstanding for the price and the attractive oval handle made from walnut and maple is nicely installed. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even (See Choil Shot) HRC: 63 Finish: Hammered, kurouchi Handle: Walnut/Maple Oval Weight: 4.9 oz (138 g) Edge Length: 217 mm Total Length: 356 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hamoasgy24||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-morado-as-gyuto-240mm-142.png||||||Harukaze AS Morado Gyuto 240mm||HASM-G240||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Harukaze knives are made exclusively for us at CKTG by a well-known knife manufacturer in Tosa, Japan. We asked them for a line of knives that would embody the traditions of Japanese knife making while using some of the best steels and modern techniques—and at a price point that would be affordable to most chefs on the line and at home. Enter the Harukaze AS Morado!
These great-looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rating. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with a softer stainless steel. The jigane is then given a kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart-looking knife.
In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even (See Choil Shot) HRC: 63 Finish: Hammered, kurouchi Weight: 6.1 oz (174 g) Edge Length: 247 mm Total Length: 398 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Rosewood/Maple Oval||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmoki21||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-210mm-219.png||||||Harukaze AS Morado Kiritsuke 210mm||HASM-K210||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||170.000||170.000 ||||||||||||1||1||1||0||||||||There is a fascination with kiritsuke knives that is very understandable. The look is the most obvious attraction. Resembling weapons more than any other kitchen knife shape, kiritsuke knives are quite unusual in many other ways. Just as important as the look is the function they provide from having a slightly flatter profile than a regular gyuto. The fine tip is also great for intricate detail work.
Classic Japanese kiritsukes are single-beveled knives. Using a double bevel enhances durability at the edge and gives an ambidextrous personality to the blade overall. This style of blade is perfect for push and pull cutting, plus the flatter edge makes it a good substitute for a slicer. The knife will be a favorite with cooks who do a lot of protein work and veggie prep, as well as those who like to push rather than rock through large ingredients.
The blade of this kiri is made from Aogami Super, one of the most popular high carbon steel alloys used in the making of Japanese knives. AS possesses very good edge retention and fine edge capabilities. Wear resistance is average, but it is quite easy to sharpen. The core steel on this knife is hardened to about 63 HRC. It is reactive so wiping down and drying should be done after every use. The hagane is clad in the san-mai style, with a softer semi-stainless steel. This greatly increases corrosion protection, which makes the knife so much easier to maintain. It comes attached to a nice rosewood oval handle with a maple ferrule. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even (See Choil Shot) HRC: 63 Finish: Hammered, kurouchi Weight: 5.3 oz (150 g) Edge Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Oval Rosewood Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmoki24||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-245mm-61.png||||||Harukaze AS Morado Kiritsuke 240mm||HASM-K240||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Harukaze AS Morado Kiritsuke 240mm. In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well-achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even (See Choil Shot) HRC: 63 Finish: Hammered, kurouchi Handle: Rosewood/Maple Oval Weight: 6.4 oz (182 g) Edge Length: 245 mm Total Length: 398 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze1||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-nakiri-165mm-264.png||||||Harukaze AS Morado Nakiri 165mm||HASM-N165||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||135.000||135.000 ||||||||||||1||1||1||0||||||||Harukaze AS Morado Nakiri 165mm. This maker has been a great addition for our site. They offer a nicely priced range of products with good steels and nice cutting action. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Weight: 5.9 oz (168 g) Edge Length: 165 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Handle: Rosewood Oval (trust the pictures, not the older video) Ferrule: Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze4||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-135mm-253.png||||||Harukaze AS Morado Petty 135mm||HASM-P135||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||105.000||105.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado is a really good knife at an excellent price with a nice engraving and excellent handle using rosewood. It's not easy to find a knife using AS edge steel at this price and finish level. I highly recommend this one. Please note the recent batch of these knives were made with rosewood oval handles. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Weight: 2.5 oz (74 g) Edge Length: 139 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmope15||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-150mm-181.png||||||Harukaze AS Morado Petty 150mm||HASM-P150||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado is an exceptional petty with a nice engraving and excellent handle using rosewood in an oval shape. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Weight: 2.5 oz (74 g) Edge Length: 154 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haashasa18sp||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-hammered-santoku-180mm-special-72.png||||||Harukaze AS Morado Santoku 170mm||HASM-S170||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||135.000||135.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado is a really good knife at an excellent price with a nice engraving and excellent handle using Morado wood. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, Kurouchi Handle: Oval Rosewood Ferrule: Maple Weight: 4.3 oz (124 g) Edge Length: 169 mm Total Length: 308 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmosu27||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-sujihiki-270mm-157.png||||||Harukaze AS Morado Sujihiki 270mm||HASM-S270||resources > japanese-knives > habl2kn > hamoas > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Harukaze knives are made exclusively for us at CKTG by a well-known knife manufacturer in Tosa, Japan. We asked them for a line of knives that would embody the traditions of Japanese knife making while using some of the best steels and modern techniques—and at a price point that would be affordable to most chefs on the line and at home. Enter the Harukaze AS Morado!
These great-looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rating. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with softer stainless steel. The jigane is then given a kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture. These knives are excellent carving knives but since they're clad and very thin, they're not great at lateral tasks like skinning large fish. You can bend the blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even (See Choil Shot) HRC: 63 Finish: Hammered, kurouchi Weight: 5.2 oz (146 g) Edge Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Handle: Rosewood/Maple Oval||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasna16||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-nakiri-165mm-233.png||||||Harukaze AS Nakiri 165mm||HAS-N165||resources > japanese-knives > habl2kn > haaskn > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The Harukaze AS Nakiri 165mm is a new item in the line-up of this price conscious range of kitchen cutlery. Made specifically for CKTG, these value added knives are made from one of the top carbon steels, Aogami Super.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.
Then is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule. Weight: 5.2 oz (148 g) Blade Length: 163 mm Total Length: 310 mm Spine Thickness at Base: 2.2 mm Blade Height: 51.0 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Engraving: Hand Engraved Made In Tosa, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haaspe13||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-221.png||||||Harukaze AS Petty 150mm||HAS-P150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The Harukaze AS Petty 150mm is a fairly new item in the line-up of this price-conscious range of kitchen cutlery. Made specifically for CKTG, these value-added knives are made from one of the top carbon steels, Aogami Super.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented by adding more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.
150mm is a medium-length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease. The knife is finished off with a nice rosewood oval handle and a pakka wood ferrule. Brand: Harukaze Engraving: Hand Engraved Made In Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: AS (Aogami Super Steel) Cladding: Stainless Weight: 2.3 oz (66 g) Blade Length: 154 mm Total Length: 279 mm Spine Thickness at Base: 2.2 mm Blade Height: 28.3 mm Edge Grind: 50/50 HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haassa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-santoku-165mm-118.png||||||Harukaze AS Santoku 170mm||HAS-S170||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||130.000||130.000 ||||||||||||1||1||1||0||||||||We really like Aogami Super for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. This high carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs.
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: AS (Aogami Super Steel) Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.6 oz (130 g) Blade Length: 167 mm Total Length: 309 m Spine Thickness at Base: 2.3 mm Blade Height: 46.6 mm Cladding: Stainless Edge Grind: 50/50 HRC: 63 Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haassu24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-240mm-222.png||||||Harukaze AS Sujihiki 240mm||HAS-S240||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.7 oz (134 g) Blade Length: 245 mm Total Length: 385 mm Spine Thickness at Heel: 2.1 mm Blade Height at Heel: 34.7 mm Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.6 oz (130 g) Blade Length: 272 mm Overall Length: 425 mm Spine Thickness at Heel: 2.1 mm Blade Height at Heel: 36.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hamubl2da||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-81.png||||||Harukaze Blue #2 Mune Damascus||||resources > japanese-knives > habl2kn > ||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||||0||1||0||0||||hamubl2dabu1 hamubl2na16 hamubl2dasa1 hamubl2dagy2 ||||Harukaze Mune Blue #2 Damascus. Beautiful looks, good carbon steel edges and nice handles at affordable prices.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hamubl2dabu1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-bunka-165mm-230.png||||||Harukaze Blue #2 Mune Damascus Bunka 165mm||HMB2D-B165||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Harukaze Mune Blue #2 Damascus Bunka 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This fine knife is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Cladding: Soft Iron (Reactive) Handle: Rosewood Oval Ferrule: Black Pakka Wood Edge Grind: 50/50 HRC: 62 Weight: 4.7 oz (134 g) Edge Length: 167 mm Total Length: 309 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hamubl2dagy2||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-gyuto-210mm-195.png||||||Harukaze Blue #2 Mune Damascus Gyuto 210mm||HMB2D-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Harukaze Mune Blue #2 Damascus Gyuto 210mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This fine gyuto is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Cladding: Reactive Soft Iron Damascus Handle: Rosewood Oval Ferrule: Black Pakka Wood Edge Grind: 50/50 HRC: 62 Weight: 4.7 oz (136 g) Edge Length: 215 mm Total Length: 353 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hamubl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-nakiri-165mm-75.png||||||Harukaze Blue #2 Mune Damascus Nakiri 165mm||HMB2D-N165||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Harukaze Mune Blue #2 Damascus Nakiri 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This is a classic nakiri design. It is a multi-purpose knife, but with a vegetable bias. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling various produce and proteins.
This fine nakiri is made in Tosa, especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Cladding: Reactive Soft Iron Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 6.1 oz (174 g) Edge Length: 165 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Edge Grind: 50/50 HRC: 62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hamubl2dasa1||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-santoku-165mm-216.png||||||Harukaze Blue #2 Mune Damascus Santoku 165mm||HMB2D-S165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Harukaze Mune Blue #2 Damascus Santoku 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Cladding: Reactive Soft Iron Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.8 oz (136 g) Edge Length: 169 mm Total Length: 309 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Edge Grind: 50/50 HRC: 62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze6||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-66.png||||||Harukaze G3 Migaki||||resources > japanese-knives > habl2kn > ||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||||0||1||0||0||||hahg3mipe15 hahgsa16 hag3mina16 hag3kasa16 hag3kagy21 tsg3misu24 ||||Harukaze G3 Migaki. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translates to "polished."||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3kasa16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-santoku-165mm-263.png||||||Harukaze G3 Migaki Bunka 170mm||HG3-M-B170||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Harukaze G3 Migaki Bunka 170mm. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a migaki finish, which roughly translates to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (AKA Ginsan) Stainless Steel Cladding: Stainless Handle: Oak Edge Grind: 50/50 HRC: 62 Weight: 4.4 oz (126 g) Blade Length: 172 mm Overall Length: 314 mm Blade Height at Heel: 42.4 mm Spine Thickness at Heel: 2.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3kagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-gyuto-210mm-218.png||||||Harukaze G3 Migaki Gyuto 210mm||HG3-M-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Oak Octagonal Cladding: Stainless Weight: 5.4 oz (154 g) Blade Length: 214 mm Overall Length: 350 mm Blade Height at Heel: 45.5 mm Spine Thickness at Heel: 3.3 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3mina16||item-1||solidtemplate||harukaze6||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-nakiri-165mm-61.png||||||Harukaze G3 Migaki Nakiri 165mm||HG3-M-N165||resources > japanese-knives > habl2kn > harukaze6 > ||Knife Types > Japanese Knives > Harukaze Knives > Harukaze G3 Migaki > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (AKA Ginsan) Stainless Steel Cladding: Stainless Handle: Oak Edge Grind: 50/50 HRC: 62 Weight: 5.6 oz (160 g) Edge Length: 161 mm Total Length: 306 mm Spine Thickness at Heel: 3.3 mm Blade Height at Heel: 50.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahg3mipe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-hg3-migaki-petty-150mm-38.png||||||Harukaze G3 Migaki Petty 150mm||HG3-M-P150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Crafted exclusively for CKTG in Tosa, Japan, the Harukaze G3 Migaki Petty combines traditional Japanese craftsmanship with modern materials to deliver outstanding performance and value.
At the heart of the blade is G3 stainless steel (also known as Ginsan), heat-treated to a Rockwell hardness of 62 for excellent edge retention and toughness. The core is clad in polished stainless steel using the san-mai technique, which enhances corrosion resistance while giving the knife a refined, elegant appearance. Hand-engraved kanji on both sides of the blade adds a distinctive, artisanal touch.
The knife is fitted with a lightweight, octagonal oak handle that offers comfort, control, and durability. With a 50/50 edge grind and superb balance, this petty knife is a versatile and affordable option for both home cooks and professional chefs looking for a compact, high-performing Japanese blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (Ginsan) Stainless Steel Cladding: Polished Stainless Steel Handle: Oak, Octagonal Edge Grind: 50/50 Hardness: HRC 62 Weight: 2.5 oz (74 g) Edge Length: 155 mm Total Length: 284 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahgsa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-hg3migaki-santoku-165mm-38.png||||||Harukaze G3 Migaki Santoku 165mm||HG3-M-S165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Harukaze G3 Santoku 165mm
"Harukaze" translates to “windy spring” in Japanese—a fitting name for a knife that’s light, nimble, and a joy to use. Crafted exclusively for CKTG in Tosa, Japan, this Harukaze knife offers exceptional value, combining traditional craftsmanship with modern materials.
At its core is G3 stainless steel (also known as Ginsan), heat-treated to an HRC of 62 for excellent edge retention and durability. The core is clad in polished stainless steel using the san-mai technique, offering both beauty and added corrosion resistance. A hand-engraved kanji adorns both sides of the blade, adding a personal touch of artistry.
The knife is paired with an elegant octagonal oak handle that’s lightweight, durable, and comfortable in hand. With a 50/50 edge grind and well-balanced design, it’s a perfect choice for both professional chefs and home cooks seeking a reliable, affordable Japanese blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (Ginsan) Stainless Steel Cladding: Polished Stainless Steel Handle: Oak, Octagonal Edge Grind: 50/50 Hardness: HRC 62 Weight: 4.6 oz (130 g) Edge Length: 167 mm Total Length: 309 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsg3misu24||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-sujihiki-240mm-97.png||||||Harukaze G3 Migaki Sujihiki 270mm||HG3-M-S270||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The oak octagonal handle adds elegance and comfort. Maker: Harukaze Location: Tosa, Japan Construction: San Mai Weight: 4.9 oz (140 g) Edge Length: 272 mm Total Length: 420 mm Spine Thickness at Base: 2.3 mm Blade Height at Base: 36.2 mm Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahg3kn||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-hg3-knives-51.png||||||Harukaze G3 Nashiji||||shopbysteel > ginsankosteel > ||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||||0||1||0||0||||hag3nape80 harukaze hag3nape15 hag3na16 hag3sa16 harukaze5 hag3gy21 hag3naki21 harukaze240 hag3ki24 hag3nasu24 harukazeg3 ||||Harukaze G3 Knives are made with top quality Ginsan 3 which is also known as G3. Beautiful looks with high-quality materials and a great price separate our Harukaze line from many others in the store.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze5||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-bunka-165mm-225.png||||||Harukaze G3 Nashiji Bunka 175mm||HG3-B175||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||115.000||115.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on one side of the blade. Made in Tosa, Japan Brand: Harukaze Construction: Hammer Forged, San Mai Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Weight: 4.2 oz (120 g) Edge Length: 175 mm Total Length: 313 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3gy21||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-gyuto-210mm-95.png||||||Harukaze G3 Nashiji Gyuto 210mm||HG3-G210||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 4.6 oz (132 g) Edge Length: 217 mm Total Length: 356 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze240||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-240-111.png||||||Harukaze G3 Nashiji Gyuto 240mm||HG3-G240||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 6.7 oz (190 g) Edge Length: 245 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3naki21||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-210mm-234.png||||||Harukaze G3 Nashiji Kiritsuke 210mm||HG3-K210||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||135.000||135.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 5.2 oz (148 g) Edge Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3ki24||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-kiritsuke-240mm-127.png||||||Harukaze G3 Nashiji Kiritsuke 240mm||HG3-K240||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 5.8 oz (166 g) Edge Length: 245 mm Total Length: 400 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3na16||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nakiri-165mm-132.png||||||Harukaze G3 Nashiji Nakiri 165mm||HG3-N165||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||110.000||110.000 ||||||||||||1||1||1||0||||||||"Harukaze" translates to "windy spring" in Japanese, perfectly capturing the spirit of these finely crafted knives. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, the Harukaze G3 Nakiri 165mm is an outstanding choice for those seeking a high-quality knife at a reasonable price.
At its core, this knife features G3 steel with a Rockwell hardness of 62, ensuring excellent edge retention and performance. It is clad in stainless steel with a beautiful nashiji (pear skin) finish, providing both protection and an elegant aesthetic. The blade is complemented by a refined oval magnolia wood handle with a pakka wood ferrule, offering a comfortable grip and traditional appeal.
As a final touch, the knife boasts an exquisite kanji engraving on both sides of the blade, adding a unique and authentic character to this exceptional piece. Brand: Harukaze Construction: Hammer Forged, San Mai Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Weight: 4.7 oz (136 g) Edge Length: 165 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-95.png||||||Harukaze G3 Nashiji Petty 135mm||HG3-P135||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||90.000||90.000 ||||||||||||1||1||1||0||||||||The Harukaze G3 Nashiji Petty 135mm embodies the essence of "windy spring," a name that perfectly captures the spirit of these knives produced exclusively for CKTG by a dedicated mid-sized factory in Tosa, Japan. Ideal for those in pursuit of premium quality at an accessible price point, this knife features a core of G3 steel with a hardness rating of 62 HRC. It's encased in a stainless steel cladding with a nashiji (pear skin) finish, enhancing both the blade's durability and aesthetic appeal. The handle is a beautifully shaped oval made of magnolia wood, accented with a pakka wood ferrule, adding a touch of elegance. A distinctive kanji engraving adorns both sides of the blade, serving as a signature finish to this exquisite piece. Weight: 2.3 oz (65 g) Edge Length: 139 mm Total Length: 265 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3nape15||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-150mm-222.png||||||Harukaze G3 Nashiji Petty 150mm||HG3-P150||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 2.5 oz (70 g) Blade Length: 157 mm Total Length: 282 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Laser Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3nape80||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-80mm-204.png||||||Harukaze G3 Nashiji Petty 80mm||HG3-P80||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 1.7 oz (48 g) Edge Length: 86 mm Total Length: 203 mm Spine Thickness at Base: 2 mm Blade Height: 24 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Laser Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3sa16||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-santoku-165mm-107.png||||||Harukaze G3 Nashiji Santoku 165mm||HG3-S165||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Made in Tosa, Japan Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Weight: 4.0 oz (114 g) Edge Length: 167 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hag3nasu24||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-240mm-222.png||||||Harukaze G3 Nashiji Sujihiki 240mm||HG3-S240||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 4.4 oz (124 g) Edge Length: 245 mm Spine Thickness at Base: 2mm Blade Height: 35 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukazeg3||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-270mm-222.png||||||Harukaze G3 Nashiji Sujihiki 270mm||HG3-S270||shopbysteel > ginsankosteel > hahg3kn > ||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Harukaze (which means "windy spring" in Japanese) knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan.
This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, and then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 5.0 oz (142 g) Edge Length: 275 mm Total Length: 428 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|habl2kn||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-knives-71.png||||||Harukaze Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||haaskn hamoas hamubl2da hahg3kn harukaze6 harukazesrs15 havgtssa18 harukazewhite2 ||||Harukaze means "windy spring" in Japanese. They combine excellent core steel (Blue #2) with stainless cladding and nice handles. The knives are finished off with a beautiful kanji that is hand engraved on the blade that is unusual for a knife at this price. We predict these should be a big hit with our customers looking for a good bang for the buck knife that performs really well but doesn't cost an arm and a leg.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukazesrs15||item.||solidtemplate||vg1stst||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-srs15-59.png||||||Harukaze VG1||||shopbysteel > vg1stst > ||Shop by Steel > VG1 Stainless Steel > ||||||||||||||||0||1||0||0||||hav1pe15 havg1sa18 hav1gy21 hav1gy24 havg1su27 ||||This is a very good line of knives made with VG1 steel. Harukaze is making some really good stuff these days and this line will be popular.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hav1gy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-v1-gyuto-210mm-140.png||||||Harukaze VG1 Gyuto 210mm||HVG1-G210||newarrivals > ||New Arrivals > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The Harukaze VG1 Gyuto 210mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Construction: Laser Cut, Mono Steel Steel: VG1 Stainless Steel Weight: 4.8 oz (134 g) Blade Length: 212 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hav1gy24||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-v1-gyuto-240mm-136.png||||||Harukaze VG1 Gyuto 240mm||HVG1-G240||shopbysteel > vg1stst > harukazesrs15 > ||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Harukaze VG1 Stainless Gyuto 240mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Maker: Harukaze Location: Tosa, Japan Steel: VG1 Stainless Steel Weight: 5.5 oz (158 g) Edge Length: 240 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Machi: Gapped Tokyo Style Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hav1pe15||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-v1-petty-150mm-140.png||||||Harukaze VG1 Petty 150mm||HVG1-P150||shopbysteel > vg1stst > harukazesrs15 > ||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Harukaze VG1 Petty 150mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
Be prepared to be surprised by the outstanding out of the box edge on this very well-made petty. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Construction: Laser Cut, Mono Steel Handle: Rosewood Oval Ferrule: Maple Weight: 2.0 oz (56 g) Edge Length: 153 mm Total Length: 277 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havg1sa18||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-santoku-185mm-227.png||||||Harukaze VG1 Santoku 185mm||HVG1-S185||shopbysteel > vg1stst > harukazesrs15 > ||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Harukaze VG1 Santoku offers good-performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made santoku. It has a nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with a spine measuring 2mm. The grind is thin behind the edge. Our santoku sayas do not fit this knife because of the long machi. The blade guard is the way to go.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle, with a maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Maker: Harukaze Location: Tosa, Japan Construction: Laser Cut, Mono Steel Steel: VG1 Stainless Steel Edge Grind: Even (See Photo #4) Handle: Rosewood Oval Ferrule: Maple Weight: 4.3 oz (122 g ) Edge Length: 187 mm Total Length: 329 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havg1su27||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-sujihiki-270mm-275.png||||||Harukaze VG1 Sujihiki 270mm||HVG1-S270||shopbysteel > vg1stst > harukazesrs15 > ||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. There are various types of steel and styles available in this multi-line range of cutlery.
Featured here is an example of their line made from VG1 stainless steel. It is an easy-to-sharpen stainless mono steel that is not as hard or brittle as some other stainless steels. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
We are so impressed with the overall fit and finish of these knives, given their very keen price. They have lovely rosewood and maple handles that are oval and fully ambidextrous. Please note that the handle is installed with a machi (the gap between the ferrule and the neck). This is not a mistake!
The grinds are really well done and the out-of-the-box edge is about average for this kind of knife. So a quick trip to the stones will reveal the true beast within!
We really like the profile of this very versatile slicer. It can easily be used as a short-height gyuto. And at the price, it represents one of the best values on the site. Maker: Harukaze Location: Tosa, Japan Construction: Stamped, Mono Steel Steeyl Type: VG1 Stainless Steel Weight: 5.1 oz (146 g) Edge Length: 274 mm Total Length: 430 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm Edge Grind: Even (see choil photo) Handle: Rosewood Oval Ferrule: Maple Tokyo Style Handle Install (see photo #4)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtssa18||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-santoku-185mm-187.png||||||Harukaze VG10 Tsuchime||||shopbysteel > vg10steel > ||Shop by Steel > VG-10 Steel > ||||||||||||||||0||1||0||0||||harukaze3 havgtspe13 havgtsho15 havgtsna16 satahachkn21 sataha24chkn havgtsfi21 harukaze2 havghagy24 havgtssu24 ||||Harukaze VG10 Tsuchime. Harukaze is fast becoming our go-to brand for good quality, high-performance blades at good prices. Take a look at the beauties.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtsfi21||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-fillet-210mm-61.png||||||Harukaze VG10 Tsuchime Fillet 210mm||HVGT-F210||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||135.000||135.000 ||||||||||||1||1||1||0||||||||Harukaze, meaning "windy spring," has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking fillet knife is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.4 oz (158 g) Edge Length: 215 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sataha24chkn||item.||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-hammered-240mm-chef-knife-113.png||||||Harukaze VG10 Tsuchime Gyuto 180mm||HVGT-G180||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||125.000||125.000 ||||||||2.000 ||||1||1||1||0||||||||The blade of this 180mm gyuto has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western-style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the Damascus hammered blade.
The Japanese-style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.8 oz (166 g) Edge Length: 184 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.5 oz (186 g) Edge Length: 216 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havghagy24||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-hammered-gyuto-240mm-113.png||||||Harukaze VG10 Tsuchime Gyuto 240mm||HVGT-G240||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Harukaze means windy spring, and it has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 245mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 8.8 oz (250 g) Edge Length: 245 mm Total Length: 372 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtsho15||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-honesuki-150mm-61.png||||||Harukaze VG10 Tsuchime Honesuki 150mm||HVGT-H150||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||115.000||115.000 ||||||||||||1||1||1||0||||||||The Harukaze VG10 Tsuchime Honesuki is a medium-length blade made for boning poultry and other proteins but can also be used as a do it all utility knife for various tasks around the kitchen.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in Japanese kitchen knives industry and for good reason. VG-10 "super steel" comprises carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most essential properties, such as the ability to hold an edge and excellent durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood handle with a stainless steel ferrule. The knife will serve you well for many years to come! Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: HRC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.6 oz (158 g) Edge Length: 147 mm Total Length: 266 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtsna16||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-nakiri-165mm-115.png||||||Harukaze VG10 Tsuchime Nakiri 165mm||HVGT-N165||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Harukaze means windy spring and has become one of our best brands for good quality bang-for-your-buck knives with high performance, and excellent steels.
This fine-looking nakiri is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic nakiri and is the most popular blade shape used by Japanese cooks. It's on the long side, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and a great looker at a very attractive price. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.6 oz (188 g) Edge Length: 161 mm Total Length: 288 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtspe13||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-135mm-243.png||||||Harukaze VG10 Tsuchime Petty 135mm||HVGT-P135||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||105.000||105.000 ||||||||||||1||1||1||0||||||||At 135mm, the Harukaze VG10 Tsuchime Petty is a medium length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western style rosewood handle with a stainless steel ferrule. This is a great little petty at a very attractive price, that will serve you well for many years to come! Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 3.1 oz (88 g) Edge Length: 140 mm Total Length: 249 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze3||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-80mm-226.png||||||Harukaze VG10 Tsuchime Petty 80mm ||HVGT-P80||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||95.000||95.000 ||||||||||||1||1||1||0||||||||At 80mm, the Harukaze VG10 Tsuchime Petty is a small-length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood oval handle with a stainless steel ferrule. This is a great little petty, at a very attractive price, that will serve you well for many years to come! Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 2.5 oz (70 g) Edge Length: 84 mm Total Length: 195 mm Spine Thickness at Base: 2 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satahachkn21||item.||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-hammerd-chef-knife-210mm-86.png||||||Harukaze VG10 Tsuchime Santoku 185mm||HVGT-S185||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||125.000||125.000 ||||||||2.000 ||||1||1||1||0||||||||Harukaze means windy spring and has become one of our best brands for good quality 'bang for the buck' knives with high performance, excellent steels.
This fine-looking santoku is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic santoku and is the most popular blade shape used by Japanese cooks. It's on the long side for a santoku at 185mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful for right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.2 oz (178 g) Edge Length: 186 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.8 oz (192 g) Edge Length: 240 mm Total Length: 370 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukazewhite2||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-64.png||||||Harukaze White #2||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||hawh1kubu hawh2kuna17 hawh2sa17 ||||Harukaze means "windy spring" in Japanese. This line of knives uses Shirogami #2 or "White #2" carbon steel on the edges.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hawh1kubu||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-bunka-170mm-235.png||||||Harukaze White #2 Kurouchi Bunka 170mm||HW2-B170||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||80.000||80.000 ||||||||||||1||1||1||0||||||||The Harukaze White #2 Kurouchi Bunka is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a bunka but it is still light and nimble in hand. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle which is perfect for right- and left-handed users.
We are very impressed with the overall fit and finish of these knives given their very keen price. We think you will be too. Region: Tosa, Japan Brand: Harukaze Blacksmith: Undisclosed Construction: San Mai, Hammer Forged HRC: 60-61 Edge Steel: White #2 Grind: Double ground, even (see choil photo) Cladding: Soft Iron Blade Finish: Kurouchi Blade Type: Bunka Weight: 4.9 oz (140 g) Edge Length: 171 mm Total Length: 310 mm Spine Thickness at Base: 3.8 mm Blade Height: 44.6 mm Ferrule: Black Pakka Wood Handle: Rosewood Oval
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hawh2kuna17||item-1||solidtemplate||harukazewhite2||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-nakiri-170mm-185.png||||||Harukaze White #2 Kurouchi Nakiri 170mm||HW2-N170||shopbysteel > white2steel > harukazewhite2 > ||Shop by Steel > White #2 Steel > Harukaze White #2 > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Over the past year we have built the Harukaze brand into a multi-line group featuring an assortment of steel types, finishes, and sharpening techniques. The Harukaze name is derived from the Japanese word for “windy spring.”
Harukaze White #2 knives are constructed from high carbon Shirogami #2 steel. This is a very popular alloy used for kitchen knives. It is favored for its great edge retention and ease of sharpening characteristics. The blade is made san-mai style with an outer cladding of a soft carbon steel. The iron is left with the forger’s scale on the blade for that classic rustic look. The cladding not only looks cool, but it also goes a long way in protecting the soft iron jigane. Daily maintenance is reduced significantly by the use of this kurouchi jigane.
This is a standard kakugata style nakiri, which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a well-finished oval rosewood and black pakka wood handle.
These knives represent some of the best value in our store and would make the perfect introduction to the world of Japanese kitchen cutlery. Brand: Harukaze Blacksmith: Undisclosed Region: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 HRC: 60-61 Grind: Double ground even (see choil photo) Cladding: Soft Iron Blade Finish: Kurouchi Blade Type: Nakiri Edge Length: 168mm Height: 55mm Overall Length: 315mm Weight: 6.7oz Handle: Rosewood Oval Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hawh2sa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-santoku-170mm-194.png||||||Harukaze White #2 Kurouchi Santoku 170mm||HW2-S170||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||80.000||80.000 ||||||||||||1||1||1||0||||||||The Harukaze White #2 Kurouchi santoku is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a santoku and its workhorse feel gives confidence and adds durability to the edge. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle, which is perfect for right- and left-handed users. Region: Tosa, Japan Brand: Harukaze Blacksmith: Undisclosed Construction: San Mai, Hammer Forged HRC: 60-61 Edge Steel: White #2 Grind: Double ground, even (see choil photo) Cladding: Soft Iron Blade Finish: Kurouchi Blade Type: Santoku Weight: 5.0 oz (142 g) Edge Length: 173 mm Total Length: 310 mm Spine Thickness at Base: 3.6 mm Blade Height: 47.6 mm Ferrule: Black Pakka Wood Handle: Rosewood Oval||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahisld||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokori-hikari-sld-7.png||||||Hatsukokori Hikari SLD||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||hahisldpe13 hahisldsa17 hahisldna16 hahisldgy19 hahisldgy21 ||||The Hatsukokoro Hikari series offers a refined blend of precision, agility, and traditional Japanese craftsmanship. Designed for both home cooks and professional chefs, these knives excel at everything from detailed vegetable work to slicing proteins with ease and control.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmi||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-22.png||||||Hatsukokoro Aogami Super||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||haasmipe15 haasmibu18 haasmisa180 haasmigy21 haasgy24 haassu27 ||||Hatsukokoro Aogami Super Migaki knives are made with top-of-the-line carbon steel known as Aogami Super steel and feature nice handles and migaki (polished) finish. They're terrific knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasda||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-damascus-40.png||||||Hatsukokoro Aogami Super Shinkiro Damascus||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||haasdagy21 haasdagy24 ||||Hatsukokoro Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, with an HRC of 62-63.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmibu18||item-1||solidtemplate||haasmi||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-bunka-180mm-59.png||||||Hatsukokoro AS Migaki Bunka 180mm||HFAS-B180||specials > forknco > hatsukokoro > haasmi > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Aogami Super > ||155.000||155.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.
Please note that we do not carry a saya that fits this knife. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Bubinga Weight: 6.1 oz (174 g) Edge Length: 181 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmigy21||item-1||solidtemplate||haasmi||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-gyuto-210mm-59.png||||||Hatsukokoro AS Migaki Gyuto 210mm||HFAS-G210||specials > forknco > hatsukokoro > haasmi > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Aogami Super > ||170.000||170.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 6.1 oz (172 g) Edge Length: 214 mm Total Length: 367 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasgy24||item-1||solidtemplate||haasmi||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-gyuto-240mm-61.png||||||Hatsukokoro AS Migaki Gyuto 240mm||HFAS-G240||specials > forknco > hatsukokoro > haasmi > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Aogami Super > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Hatsukokoro AS Gyuto 240mm. The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 7 oz (200 g) Edge Length: 246 mm Total Length: 403 mm Spine Thickness at Base: 2.5 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmipe15||item-1||solidtemplate||haasmi||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-petty-150mm-59.png||||||Hatsukokoro AS Migaki Petty 150mm||HFAS-P150||specials > forknco > hatsukokoro > haasmi > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Aogami Super > ||125.000||125.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Bubinga Weight: 2.1 oz (60 g) Edge Length: 151 mm Total Length: 280 mm Spine Thickness at Base: 1.5 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasmisa180||item-1||solidtemplate||haasmi||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-santoku-180mm-59.png||||||Hatsukokoro AS Migaki Santoku 180mm||HFAS-S180||specials > forknco > hatsukokoro > haasmi > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Aogami Super > ||155.000||155.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 5.6 oz (160 g) Edge Length: 181 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haassu27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-sujihiki-270mm-61.png||||||Hatsukokoro AS Migaki Sujihiki 270mm||HFAS-S270||newarrivals > ||New Arrivals > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Discover the Hatsukokoro Aogami Super Migaki series—where exceptional craftsmanship meets incredible value. Made with premium Aogami Super Steel, these kitchen knives offer outstanding edge retention, effortless sharpening, and a steep edge profile perfect for precision cutting. The polished migaki finish exudes elegance, while the one-piece, octagonal ebony wood handle is stained and lacquer-coated for water resistance and durability.
Handcrafted in Japan using a San Mai, roll-forged construction, these knives blend tradition with modern performance. With a Rockwell hardness of 62-63 and an even edge grind, they’re ideal for both right- and left-handed chefs. Elevate your culinary experience with the timeless quality of Hatsukokoro. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 6.4 oz (182 g) Edge Length: 274 mm Total Length: 436 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasdagy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-damascus-gyuto-210mm-107.png||||||Hatsukokoro AS Shinkiro Damascus Gyuto 210mm||HATAS-G210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Hatsukokoro's Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats them to HRC of 62-63. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double-bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Blacksmith: Nihei Takahiro Location: Fukushima, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62-63+- Edge Grind: Even Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 6.7 oz (190 g) Edge Length: 222 mm Total Length: 365 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasdagy24||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-damascus-gyuto-240mm-106.png||||||Hatsukokoro AS Shinkiro Damascus Gyuto 240mm||HATAS-G240||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||380.000||380.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats the blades to HRC of 62-63. The knife features a distinctive kurouchi finish and a beautiful Damascus cladding on the blade road, complemented by an elegant octagonal handle made of wenge and buffalo horn. The double-bevel design ensures even grinds, making it ideal for both right- and left-handed users. Brand: Hatsukokoro Blacksmith: Nihei Takahiro Location: Fukushima, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62-63 Edge Grind: Even Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 7.8 oz (220g) Edge Length: 256 mm Total Length: 404 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haatpe15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-petty-150mm-59.png||||||Hatsukokoro ATS34 Damascus Petty 150mm||F34D-P150||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Hatsukokoro ATS34 Migaki Petty 150mm. Introducing the Hatsukokuro Hayabusa Series, crafted from premium ATS34 stainless steel. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground thin to enhance performance without compromising strength, ensuring precision and resilience.
The Hayabusa series features a sleek kasumi finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai Edge Steel: ATS34 Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 61+- Edge Grind: Even Handle: Octagonal Ebony Weight: 3.2 oz (92 g) Edge Length: 152 mm Total Length: 280 mm Spine Thickness at Heel: 3 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haatsa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-damascus-santoku-180mm-13.png||||||Hatsukokoro ATS34 Damascus Santoku 180mm||F34D-S180||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Hatsukokoro ATS34 Migaki Damascus Santoku. Introducing the Hatsukokuro Hayabusa Series, crafted from premium ATS34 stainless steel with beautiful Damascus cladding. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground thin to enhance performance without compromising strength, ensuring precision and resilience.
The Hayabusa series features a sleek Damascus finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai Edge Steel: ATS34 Stainless Steel Cladding: Stainless Steel Finish: Damascus Stainless HRC: 61+- Edge Grind: Even Handle: Octagonal Ebony Weight: 5.6oz (158g) Blade Length: 185mm Overall Length: 323mm Spine Thickness at Heel: 3.0mm Blade Height at Heel: 49.3mm Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai Edge Steel: ATS34 Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 61+- Edge Grind: Even Handle: Octagonal Ebony Weight: 5.1oz (144g) Blade Length: 208mm Overall Length: 351mm Spine Thickness at Heel: 2.2mm Blade Height at Heel: 45.9mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haaukish||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-41.png||||||Hatsukokoro AUS6 Kitchen Shears||HAUS6||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Hatsukokoro AUS6 Stainless Steel, Separable Kitchen Shears are made in a small factory in Japan. They're essential for any kitchen. Perfect for tasks ranging from meat trimming and dried fruit slicing to shaping baking parchment. Designed to separate easily for hassle-free cleaning. Weight: 4.1 oz (116 g) Edge Length: 62 mm Total Length: 198 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|habl1||item.||solidtemplate||blue1steel||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-17.png||||||Hatsukokoro Blue #1 Kokugei ||||shopbysteel > blue1steel > ||Shop by Steel > Blue #1 Steel > ||||||||||||||||0||1||0||0||||hakobl1pe12 hakobl1sa hakobl1gy21 hakobl1gy24 ||||Hatsukokoro Blue #1 are made with a nice kurouchi finish and have a workhorse vibe. These are great knives for pro cooks who like good carbon steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakobl1gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-gyuto-210mm-59.png||||||Hatsukokoro Blue #1 Kokugei Gyuto 210mm||HLB-G210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kokugei Blue #1 Gyuto 210mm Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.7 oz (192 g) Edge Length: 215 mm Total Length: 364 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakobl1gy24||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-gyuto-240mm-59.png||||||Hatsukokoro Blue #1 Kokugei Gyuto 240mm||HLB-G240||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Blue #1 knives are made with a nice kurouchi finish and have a workhorse vibe. These are great knives for pro cooks who like good carbon steel. Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 8.9 oz (254 g) Edge Length: 247 mm Total Length: 398 mm Spine Thickness at Base: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakobl1pe12||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-petty-120mm-59.png||||||Hatsukokoro Blue #1 Kokugei Petty 120mm||HLB-P120||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kokugei Blue #1 Petty 120mm Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 2.8 oz (78 g) Edge Length: 124 mm Total Length: 253 mm Spine Thickness at Base: 3 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakobl1sa||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-santoku-53.png||||||Hatsukokoro Blue #1 Kokugei Santoku 165mm||HLB-S165||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kokugei Blue #1 Santoku 165mm Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 4.9 oz (138 g) Edge Length: 169 mm Total Length: 312 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hatsukokoro6||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-2-gyuto-210mm-custom-428.png||||||Hatsukokoro Blue #1 Komorebi Damascus Santoku 185mm||HB1-S180||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||385.000||385.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Komorebi Blue #1 Damascus Santoku 185mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #1 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #1 Cladding: Soft Iron Finish: Damascus, Natural Stone Finish HRC: 62+- Edge Grind: Even Handle: Octagonal Ebony Ferrule: Buffalo Horn Weight: 6.4 oz (182 g) Edge Length: 187 mm Total Length: 338 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hatsukokoro2||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-95.png||||||Hatsukokoro Blue #2 Kumokage ||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||hakubl2pe15 hatsukoro1 hatsukoro ||||Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hatsukoro1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-bunka-180mm-244.png||||||Hatsukokoro Blue #2 Kumokage Bunka 180mm||HKB2-B180||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kumokage Blue #2 Bunka 180mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62+- Edge Grind: Even Engraving: Stamped Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 5.4 oz (155 g) Edge Length: 182 mm Total Length: 323 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hatsukoro||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-gyuto-210mm-224.png||||||Hatsukokoro Blue #2 Kumokage Gyuto 210mm||HKB2-G210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kumokage Blue #2 Gyuto 210mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62+- Edge Grind: Even Engraving: Stamped Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 6.2 oz (175 g) Edge Length: 210 mm Total Length: 356 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2pe15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-petty-150mm-163.png||||||Hatsukokoro Blue #2 Kumokage Petty 80mm||HKB2-P80||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kumokage Blue #2 tall Petty. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62+- Edge Grind: Even Engraving: Stamped Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 2.0 oz (56 g) Edge Length: 85 mm Total Length: 215 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-20.png||||||Hatsukokoro Blue #2 Kurogane ||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||inshse hakubl2kobu8 hakubl2kobu1 hakubl2bu16 ||||The Hatsukokoro Kurogane Blue #2 series combines traditional craftsmanship with exceptional performance. Featuring a hammer-forged san mai construction, these knives boast a Blue #2 steel core for razor-sharp edge retention, encased in soft iron cladding for durability and balance. Finished with a rustic kurouchi finish, they have a precise 50/50 edge grind that delivers effortless cutting, making them the perfect blend of heritage and functionality for any kitchen.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|habl2rada||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-damascus-22.png||||||Hatsukokoro Blue #2 Rainbow Damascus||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||habl2rape15 habl2rasa18 habl2ragy21 ||||Hatsukokoro Blue #2 Rainbow Damascus are made in Seki and have a gorgeous finish on the blades.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|habl2ragy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-gyuto-210mm-61.png||||||Hatsukokoro Blue #2 Rainbow Gyuto 210mm||HRB-G210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||236.000||236.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Blue #2 Rainbow Gyuto 210mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow Damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle. Maker: Hatsukokoro Location: Seki, Japan Construction: San Mai Edge Steel: Blue #2 Carbon Steel HRC: 62+- Cladding: Stainless Rainbow Damascus Edge Grind: Even 50/50 Handle: Ebony Octagonal Weight: 5.9 oz (168 g) Edge Length: 214 mm Total Length: 358 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|habl2rape15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-petty-150mm-64.png||||||Hatsukokoro Blue #2 Rainbow Petty 150mm||HRB-P150||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||169.000||169.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Blue #2 Rainbow Petty 150mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow Damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle. Maker: Hatsukokoro Location: Seki, Japan Construction: San Mai Edge Steel: Blue #2 Carbon Steel HRC: 62+- Cladding: Stainless Rainbow Damascus Edge Grind: Even 50/50 Handle: Ebony Octagonal Weight: 2.7 oz (78 g) Edge Length: 150 mm Total Length: 276 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|habl2rasa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-santoku-185mm-61.png||||||Hatsukokoro Blue #2 Rainbow Santoku 185mm||HRB-S185||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||208.000||208.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Blue #2 Rainbow Santoku 185mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow Damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle. Maker: Hatsukokoro Location: Seki, Japan Construction: San Mai Edge Steel: Blue #2 Carbon Steel HRC: 62+- Cladding: Stainless Rainbow Damascus Edge Grind: Even 50/50 Handle: Ebony Octagonal Weight: 5.5 oz (156 g) Edge Length: 184 mm Total Length: 321 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahabu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-bunka-180mm-13.png||||||Hatsukokoro HAP40 Bunka 180mm||FHP-B180||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Introducing the Hatsukokoro HAP40 Bunka 180mm. Years ago we nicknamed HAP40 Voodoo Steel because it holds an edge far longer than most other steels. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground to enhance performance without compromising strength, ensuring precision and resilience.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 65-66 Edge Grind: Even Handle: Octagonal Ebony Weight: 4.7 oz (134 g) Edge Length: 180 mm Total Length: 318 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahagy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-gyuto-210mm-13.png||||||Hatsukokoro HAP40 Gyuto 210mm||FHP-G210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Introducing the Hatsukokoro HAP40 Gyuto 210mm. Years ago we nicknamed HAP40 Voodoo Steel because it holds an edge far longer than most other steels. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground to enhance performance without compromising strength, ensuring precision and resilience.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 65-66 Edge Grind: Even Handle: Octagonal Ebony Weight: 5.4 oz (154 g) Edge Length: 213 mm Total Length: 356 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haha||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-14.png||||||Hatsukokoro Hayabusa ATS34 ||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||hahagy21 haatpe15 haatsa18 haatki21 ||||The Hayabusa ATS-34 line offers Japanese blade performance with the ease of stainless. It is fast, sharp, and ready to go the distance in any kitchen. These excellent knives come in damascus or kasumi cladding depending on your taste.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havg5lape12||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg5-laser-petty-120mm-56.png||||||Hatsukokoro Hayabusa Ginsan||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||havg5lape121 hahagibu18 hahagiststsa hahavg5gy21 hahagiki21 ||||The Hatsukokoro Hayabusa Ginsan steel knives are laser-thin and light.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahagibu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-bunka-180mm-213.png||||||Hatsukokoro Hayabusa Ginsan Bunka 180mm||HHG-B180||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Bunka 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless HRC: 60-61 Engraving: Etched Weight: 4.3 oz (122 g) Edge Length: 174 mm Total Length: 312 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahavg5gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg5-hayabusa-gyuto-210mm-117.png||||||Hatsukokoro Hayabusa Ginsan Gyuto 210mm||HHG-G210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Gyuto 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless HRC: 60-61 Engraving: Etched Weight: 4.4 oz (126 g) Blade Length: 215 mm Total Length: 358 mm Spine Thickness at Base: 1.9 mm Blade Height: 47 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahagiki21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-kiritsuke-210mm-175.png||||||Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm||HHG-K210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel HRC: 60-61 Engraving: Etched Weight: 4.8 oz (136 g) Blade Length: 217 mm Total Length: 357 mm Spine Thickness at Base: 1.9 mm Blade Height: 47 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havg5lape121||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg5-hayabusa-petty-120mm-94.png||||||Hatsukokoro Hayabusa Ginsan Petty 150mm||HHG-P150||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Petty 150mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. It's laser thin and drops through food. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel HRC: 60-61 Engraving: Etched Weight: 2.5 oz (70 g) Blade Length: 153 mm Total Length: 276 mm Spine Thickness at Base: 1.9 mm Blade Height: 30 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahagiststsa||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-stainless-steel-santoku-180mm-51.png||||||Hatsukokoro Hayabusa Ginsan Santoku 180mm||HHG-S180||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hayabusa Ginsan Stainless Steel Santoku 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: Ginsan Stainless Steel Cladding: Stainless HRC: 61 Engraving: Etched Weight: 4.3 oz (122 g) Blade Length: 174 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahavgts||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-7.png||||||Hatsukokoro Hayabusa VG10 Tsuchime ||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||havgtspe15 hahavgtsna16 havgtssa181 havgtsgy21 ||||Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtsgy21||item-1||solidtemplate||hahavgts||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-gyuto-210mm-13.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Gyuto 210mm||HQS-G210||specials > forknco > hatsukokoro > hahavgts > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Hayabusa VG10 Tsuchime > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price. Maker: Hatsukokoro Location: Sakai, Japan Edge Steel: VG10 Stainless Steel Construction: San Mai Cladding: Stainless, Tsuchime, Suminagashi Handle: Octagonal Bubinga Weight: 5.1 oz (146 g) Edge Length: 205 mm Total Length: 352 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahavgtsna16||item-1||solidtemplate||hahavgts||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-nakiri-165mm-64.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Nakiri 165mm||HQS-N165||specials > forknco > hatsukokoro > hahavgts > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Hayabusa VG10 Tsuchime > ||105.000||105.000 ||||||||||||1||1||1||0||||||||Introducing the Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Nakiri — a high-performance Japanese blade with style and precision crafted into every detail. Here’s the breakdown: Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, stands for "high performance." VG10 is the premium stainless steel for a razor-sharp edge. Tsuchime means "hammered" for reduced drag. Suminagashi signifies the stunning Damascus pattern. Experience the artistry and functionality of this Japanese knife at an exceptional value. Maker: Hatsukokoro Location: Sakai, Japan Edge Steel: VG10 Stainless Steel Construction: San Mai Cladding: Stainless, Tsuchime, Suminagashi Handle: Octagonal Bubinga (video shows old ebony handle) Weight: 5.5 oz (156 g) Edge Length: 164 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtspe15||item-1||solidtemplate||hahavgts||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-petty-150mm-82.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Petty 150mm||HQS-P150||specials > forknco > hatsukokoro > hahavgts > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Hayabusa VG10 Tsuchime > ||85.000||85.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful, so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price. Maker: Hatsukokoro Location: Sakai, Japan Edge Steel: VG10 Stainless Steel Construction: San Mai Cladding: Stainless, Tsuchime, Suminagashi Handle: Octagonal Bubinga Weight: 2.6 oz (76 g) Edge Length: 151 mm Total Length: 276 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtssa181||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-santoku-180mm-13.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Santoku 180mm||HQS-S180||newarrivals > ||New Arrivals > ||105.000||105.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price. Maker: Hatsukokoro Location: Sakai, Japan Edge Steel: VG10 Stainless Steel Construction: San Mai Cladding: Stainless, Tsuchime, Suminagashi Handle: Octagonal Bubinga Weight: 4.5 oz (128 g) Edge Length: 174 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahisldgy19||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-195mm-13.png||||||Hatsukokoro Hikari SLD Gyuto 195mm||HIK-G195||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Gyuto 195mm offers exceptional value in a versatile, mid-sized kitchen knife designed for serious home cooks and professional chefs alike. It combines precise Japanese craftsmanship with a durable semi-stainless steel core and refined aesthetic, making it a standout performer in any kitchen.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come. Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance Finish: Satin polish promotes food release and reduces drag during slicing Handle: Octagonal ebony wood for a comfortable, secure grip with elegant styling Weight: 4.8 oz (136 g) Edge Length: 198 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahisldgy21||item-1||solidtemplate||hahisld||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-210mm-13.png||||||Hatsukokoro Hikari SLD Gyuto 210mm||HIK-G210||specials > forknco > hatsukokoro > hahisld > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokori Hikari SLD > ||145.000||145.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Gyuto 210mm offers exceptional value in a versatile, mid-sized kitchen knife designed for serious home cooks and professional chefs alike. It combines precise Japanese craftsmanship with a durable semi-stainless steel core and refined aesthetic, making it a standout performer in any kitchen.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come. Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance Finish: Satin polish promotes food release and reduces drag during slicing Handle: Octagonal ebony wood for a comfortable, secure grip with elegant styling Weight: 4.7 oz (134 g) Edge Length: 212 mm Total Length: 352 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahisldna16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-nakiri-160mm-13.png||||||Hatsukokoro Hikari SLD Nakiri 160mm||HIK-N160||newarrivals > ||New Arrivals > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari Nakiri 160mm is a beautifully crafted kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. The nakiri excels at preparing vegetables with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best. Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance Finish: Satin polish promotes food release and reduces drag during slicing Handle: Octagonal Ebony Weight: 5.6 oz (158 g) Edge Length: 160 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahisldpe13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-petty-130mm-13.png||||||Hatsukokoro Hikari SLD Petty 130mm||HIK-P130||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikarii SLD Petty 130mm is built for those who value function, form, and sharp execution. This knife is the go-to choice for detail work--trimming proteins, prepping herbs, and slicing citrus--where a full-sized gyuto would feel overkill. Whether you're in a professional kitchen or your home setup, this petty brings a clean, confident cut every time.
Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.
The dark octagonal handle is made from rich hardwood (rosewood or ebony, depending on batch) with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.
Care Tips: Hand wash and dry immediately--no soaking Use only on wood or soft plastic boards Avoid bones, frozen foods, or hard rinds Store in a saya or blade guard Sharpen with quality whetstones to maintain the edge
Specs: Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Steel: SLD Semi-Stainless Tool Steel Weight: 2.8 oz (80 g) Edge Length: 130 mm Total Length: 250 mm Blade Height at Heel: 28 mm Spine Thickness at Base: 2 mm Handle: Octagonal Hardwood Grind: 50/50 Convex Finish: Satin Kasumi with Etched Hamon||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hahisldsa17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-santoku-170mm-13.png||||||Hatsukokoro Hikari SLD Santoku 170mm||HIK-S170||newarrivals > ||New Arrivals > ||135.000||135.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari Santoku 170mm is a beautifully crafted all-purpose kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. With its shorter, broader blade profile, the santoku excels at slicing, dicing, and chopping vegetables, fish, and meats with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best. Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance Finish: Satin polish promotes food release and reduces drag during slicing Handle: Octagonal Ebony Weight: 4.6 oz (130 g) Edge Length: 171 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hatsukokoro||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-54.png||||||Hatsukokoro Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||allhakn haasmi haasda habl1 hakubl2 hawh2 hatsukokoro2 habl2rada haha havg5lape12 hahavgts havgsu1 hahisld harysg2 ||||Hatsukokoro kitchen knives are manufactured in Tosa, Japan, using carbon steels like Blue #2 steel or White #2 and a variety of construction methods and finishes. These are high quality blades at good prices made by serious craftsmen under the Hatsukokoro brand name.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2bu16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-bunka-165mm-40.png||||||Hatsukokoro Kurogane Blue #2 Bunka 165mm||HGO-B165||newarrivals > ||New Arrivals > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Kurogane Blue #2 series seamlessly blends traditional Japanese craftsmanship with exceptional performance. Handcrafted in Tosa, Japan, each knife features a hammer-forged san mai construction, boasting a razor-sharp Blue #2 steel core encased in soft iron cladding for enhanced durability and balance. The rustic kurouchi blacksmith finish adds timeless elegance. Please note that you need to wipe this knife dry to avoid rusting the carbon steel blade.
Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.
Finish sharpening is recommended for optimal performance. Maker: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel Edge Steel: Blue #2 HRC: 62+- Weight: 5.2 oz (148 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2kobu1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-120mm-13.png||||||Hatsukokoro Kurogane Blue #2 Ko Bunka 120mm||HGO-KB120||newarrivals > ||New Arrivals > ||95.000||95.000 ||||||||||||1||1||1||0||||||||In the heart of Tosa, Japan, the Hatsukokoro Kurogane Blue #2 series epitomizes the fusion of timeless tradition and modern performance. Each knife is meticulously handcrafted, featuring a hammer-forged san mai construction that ensures unparalleled strength and resilience. At its core lies Blue #2 steel, celebrated for its razor-sharp edge retention, artfully encased in soft iron cladding that enhances both durability and balance. The rustic kurouchi blacksmith finish imparts an enduring elegance. Please wash and dry the blade after use to avoid rust.
With a precisely honed 50/50 edge grind, these knives offer effortless cutting precision for both right- and left-handed users, making them an ideal blend of heritage craftsmanship and contemporary functionality for any culinary environment.
Finish sharpening is recommended for optimal performance. Maker: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel Edge Steel: Blue #2 HRC: 62+- Weight: 3.4 oz (98 g) Edge Length: 123 mm Total Length: 250 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2kobu8||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-80mm-13.png||||||Hatsukokoro Kurogane Blue #2 Ko Bunka 80mm||HGO-KB80||newarrivals > ||New Arrivals > ||90.000||90.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Kurogane Blue #2 series combines traditional craftsmanship with exceptional performance, handcrafted in Tosa, Japan. Featuring a hammer-forged san mai construction, these knives boast a Blue #2 steel core for razor-sharp edge retention, encased in soft iron cladding for durability and balance. Finished with a rustic kurouchi blacksmith finish, they exude timeless elegance while offering superior protection against corrosion. With a precise 50/50 edge grind, these knives deliver effortless cutting for both right- and left-handed users, making them the perfect blend of heritage and functionality for any kitchen.
Finish sharpening is recommended for optimal performance. Weight: 2.8 oz (78 g) Edge Length: 85 mm Total Length: 214 mm Spine Thickness at Base: 3 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hawh2||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-63.png||||||Hatsukokoro Kurokaze ||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||hakuwh2pe16 hakuwh2gy18 hakuwh2gy21 hakubl2de15 hakubl2de16 hakubl2de18 ||||Hatsukokoro's White #2 line of knives feature good quality carbon steel with simple kasumi or kurouchi finishes and nice handles at a good price.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2de15||item-1||solidtemplate||hawh2||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-155mm-13.png||||||Hatsukokoro Kurokaze Blue #2 Deba 155mm||HAB2K-D155||shopbysteel > white2steel > hawh2 > ||Shop by Steel > White #2 Steel > Hatsukokoro Kurokaze > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Hatsukokoro’s Blue #2 series offers excellent value with high-quality carbon steel blades, traditional kasumi or kurouchi finishes, and well-crafted handles. This particular knife stands out for its unique hybrid design—combining the thickness and heft of a deba with a double bevel edge and a bunka-style profile. It’s an ideal choice for those seeking a versatile, robust kitchen knife with traditional Japanese aesthetics and modern functionality. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Oak Octagonal Ferrule: Buffalo Horn Weight: 8.6 oz (244 g) Edge Length: 155 mm Total Length: 310 mm Spine Thickness at Base: 7 mm Blade Height: 53 mm We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2de16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-165mm-13.png||||||Hatsukokoro Kurokaze Blue #2 Deba 165mm||HAB2K-D165||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Hatsukokoro's Blue #2 line of knives features good-quality carbon steel with simple kasumi or kurouchi finishes and nice handles at a good price. This knife is unique in that it is thick like a deba but has a double bevel construction and more of a bunka shape. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Oak Octagonal Ferrule: Buffalo Horn Weight: 9.3 oz (264 g) Edge Length: 168 mm Total Length: 320 mm Spine Thickness at Base: 7 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakubl2de18||item-1||solidtemplate||hawh2||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-180mm-13.png||||||Hatsukokoro Kurokaze Blue #2 Deba 180mm||HAB2K-D180||shopbysteel > white2steel > hawh2 > ||Shop by Steel > White #2 Steel > Hatsukokoro Kurokaze > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro's Blue #2 line of knives features good-quality carbon steel with simple kasumi or kurouchi finishes and nice handles at good prices. This knife is unique in that it is thick like a deba but has a double bevel construction. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Teak Octagonal Ferrule: Buffalo Horn Weight: 11.2 oz (318 g) Edge Length: 185 mm Total Length: 337 mm Spine Thickness at Base: 7 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harysg2||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-6.png||||||Hatsukokoro Ryuhyo SG2||||specials > forknco > hatsukokoro > ||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||||0||1||0||0||||harysg2gy21 harysg2gy24 ||||The Ryuhyo collection from Hatsukokoro takes its name from the drifting sea ice of northern Japan, and each knife reflects that inspiration with shimmering Damascus-style blades and elegant ebony handles. Crafted with premium SG2 stainless steel, these knives deliver long-lasting sharpness, excellent edge retention, and a lightweight, balanced feel. Designed for both professionals and dedicated home cooks, the Ryuhyo line blends beauty, precision, and performance in every cut.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harysg2gy21||item-1||solidtemplate||harysg2||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-210mm-52.png||||||Hatsukokoro Ryuhyo SG2 Gyuto 210mm||HDR-G210||specials > forknco > hatsukokoro > harysg2 > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Ryuhyo SG2 > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Ryuhyo means drift ice in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of 361 mm, the Ryuhyo Gyuto offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 48 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing only 146 grams (5.2 ounces), the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance. Maker: Hatsukokoro Location: Sakai, Japan Steel: SG2 Edge: Double Bevel- 50/50 Handle: Octagonal Ebony Weight: 5.2 oz (146 g) Edge Length: 218 mm Total Length: 361 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harysg2gy24||item-1||solidtemplate||harysg2||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-240mm-13.png||||||Hatsukokoro Ryuhyo SG2 Gyuto 240mm||HDR-G240||specials > forknco > hatsukokoro > harysg2 > ||Resources > For Knife Collectors > Hatsukokoro Knives > Hatsukokoro Ryuhyo SG2 > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Ryuhyo means drift ice in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Gyuto channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this gyuto offers added reach for larger prep tasks without sacrificing control. The blade height of 53 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 184 grams (6.5 ounces), it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge. Maker: Hatsukokoro Location: Sakai, Japan Handle: Octagonal Ebony Weight: 6.5 oz (184 g) Edge Length: 244 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hasewh2cl||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sentan-white-2-cleaver-61.png||||||Hatsukokoro Sentan White #2 Cleaver||SNT-C200||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Introducing a Revolution in Kitchenware
Crafted with unparalleled expertise, this knife marries the ancient art of steel and flame. Its core is forged from premium Hitachi White2 Steel, encased in a durable stainless steel exterior. Each Chinese kitchen knife is a masterpiece, shaped by seasoned artisans to preserve its authentic forged texture, enhanced with a timeless, vintage appeal.
This exceptional piece not only delivers the superior sharpness inherent in carbon steel but also simplifies maintenance. Engineered to achieve a hardness of HRC58-60, it optimizes the resilience of the steel, ensuring it meets the diverse demands of daily culinary tasks—whether chopping ingredients finely or scooping them up effortlessly.
Featuring a traditional Chinese handle design, the knife promises outstanding functionality and long-lasting reliability, making it a quintessential tool for any kitchen. Experience the perfect blend of sharpness and durability, all while enjoying the ease of use that our meticulously crafted knife offers. Weight: 9.6 oz (272 g) Edge Length: 200 mm (7.75") Total Length: 310 mm (12") Spine Thickness at Heel: 2 mm Blade Height: 90 mm (3.5") Cladding: Stainless Finish: Rustic, Kurouchi Edge Steel: Hitachi White #2 Carbon Steel Grind: Even Handle: Round, Unfinished||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hasi3dabu18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-bunka-180mm-13.png||||||Hatsukokoro Silver 3 Damascus Bunka 180mm||HRP-B180||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||239.000||239.000 ||||||||||||1||1||1||0||||||||Introducing the Hatsukokoro Silver 3 Damascus Bunka 180mm, a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile bunka shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Bunka ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come. Maker: Hatsukokoro Location: Miki City, Japan Construction: San Mai, Hammer Forged Edge Steel: Silver 3 Stainless Steel Edge Grind: Even, 50/50 Cladding: Stainless Damascus Handle: Octagonal Ebony Weight: 5.1 oz (146 g) Edge Length: 175 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hasi3dasa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-santoku-180mm-13.png||||||Hatsukokoro Silver 3 Damascus Santoku 180mm||HRP-S180||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||239.000||239.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Silver 3 Damascus Santoku 180mm is a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile santoku shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Santoku ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come. Maker: Hatsukokoro Location: Miki City, Japan Construction: San Mai, Hammer Forged Edge Steel: Silver 3 Stainless Steel Edge Grind: Even, 50/50 Cladding: Stainless Damascus Handle: Octagonal Ebony Weight: 5.0 oz (142 g) Edge Length: 175 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgsu1||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg10-suminagashi-46.png||||||Hatsukokoro VG10 Sunaarashi Kurozome||||shopbysteel > vg10steel > ||Shop by Steel > VG-10 Steel > ||||||||||||||||0||1||0||0||||havgsu2 ||||Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgsu2||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-bunka-180mm-220.png||||||Hatsukokoro VG10 Sunaarashi Kurozome Bunka 180mm||HSVG-B180||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Sunaarashi VG10 Kurozome Bunka 180mm.
Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance. Brand: Hatsukokoro Line: Sunaarashi (Sandstorm) Location: Seki, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Finish: Kurozome Engraving: Etched Edge Grind: 50/50 Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 4.1 oz (118 g) Edge Length: 185 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakuwh2gy18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-gyuto-180mm-62.png||||||Hatsukokoro White #2 Kurokaze Gyuto 180mm||HKW2-G180||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||163.000||163.000 ||||||||||||1||1||1||0||||||||Experience the epitome of Japanese small blacksmith, culinary craftsmanship. This exceptional blade showcases a time-honored San Mai, hammer-forged construction that marries tradition with cutting-edge performance.
At its core, premium White #2 (Shirogami 2) steel delivers a razor-sharp edge, perfectly complemented by a resilient stainless steel cladding that guards against corrosion. With an impressive HRC of 61, every cut is executed confidence.
The design is as striking as it is functional. A distinctive laser engraving accentuates the blade’s modern elegance, while the Wenge octagonal handle offers a secure, ergonomic grip. The refined buffalo horn ferrule adds a touch of natural luxury, ensuring this knife is as aesthetically pleasing as it is efficient. Please note you need to wipe the blade dry after washing and hand drying to prevent rust on the edge. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 (Shirogami 2) Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz (164 g) Edge Length: 190 mm Total Length: 333 mm Spine Thickness at Base: 4.4 mm Blade Height: 45.4 mm We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakuwh2gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-gyuto-210mm-155.png||||||Hatsukokoro White #2 Kurokaze Gyuto 210mm||HKW2-G210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||200.000||200.000 ||||||||||||1||1||1||0|||||||| Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 (Shirogami 2) Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 7.0 oz (200 g) Blade Length: 215 mm Total Length: 363 mm Spine Thickness at Base: 3.2 mm Blade Height: 54 mm Our sayas do not fit this knife--we recommend the 8" felt guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hakuwh2pe16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-petty-160mm-59.png||||||Hatsukokoro White #2 Kurokaze Petty 160mm||HKW2-P160||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||164.000||164.000 ||||||||||||1||1||1||0|||||||| Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 (Shirogami 2) Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 3.3 oz (92 g) Edge Length: 162 mm Total Length: 290 mm Spine Thickness at Base: 3.5 mm Blade Height: 33.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hattoriknives1||link.||solidtemplate||knives1||https://s.turbifycdn.com/aah/chefknivestogo/hattori-knives-36.png||||||Hattori Knives||||knives1 > ||Japanese Knives > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|higrst3||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/high-grit-stones-3-000-30-000-92.png||||||High Grit Stones 3,000-30,000||||specials > linecooks > sharpening-stones > shglkachst > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||||0||1||0||0||||nalowa30gr calphalon-cookware nasust5gr ch3grstba shgl40gr suri50grst shpro50 superstone5 nach50grwast suce60 natrst60gr takenoko8000 kitayama8000 shgl80gr natrst40gr nasust8grnob nasnwh8 ornasnwh8k na im10fist shro40grcesh shglst10gr nach10supowa shpro15gr na12grsu atmequ shgl16gr shpro80 angust ||||Here is our selection of our high grit stones from 3k-30k.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hibl2fosp||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/higo-blue-2-folder-speckled-213.png||||||Higo Blue #2 Folder Speckled ||Higo-SG-Type2||newarrivals > ||New Arrivals > ||40.000||40.000 ||||||||||||1||1||1||0||||||||We don’t often delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking speckled handle that adds some bling to the package. The handle is also printed with some nice kanji, which also appear on the blade face. Weight: 1.5 oz (43 g) Cutting Edge Length: 71 mm Total Length, Blade Open: 170 mm Total Length, Blade Closed: 98 mm Spine Thickness: 3 mm Blade Height: 13 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hifobl2tosh||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-blue-2-tortoise-shell-270.png||||||Higo Folder Blue #2 Tortoise Shell ||HIGO-SPE2||newarrivals > ||New Arrivals > ||40.000||40.000 ||||||||||||1||1||1||0||||||||We don’t often delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking tortoise shell acrylic handle. The handle is also printed with some gold colored kanji elements which also appear on the blade face.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hifosk4me||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-medium-106.png||||||Higo Folder SK4 Kurouchi Medium||Higo-MedKurouchi||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||13.000||13.000 ||||||||0.200 ||||1||1||1||0||||||||These little higo folders were a common item among most kids in rural Japan for many decades. They're inexpensive, easy to flip open and perform a variety of tasks. This one comes with SK4 high carbon steel and it's clad with soft iron so it will oxidize if you get it wet. Weight: 1.4oz Cutting Edge Length: 71mm Total Length, Blade Open: 170mm Total Length, Blade Closed: 98mm Spine Thickness: 2.73mm Blade Height: 13mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hifopove||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-polished-version-66.png||||||Higo Folder SK4 Polished Medium||Higo-MedShiny||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||13.000||13.000 ||||||||||||1||1||1||0||||||||Higo Folder Polished Version is the same as our other carbon steel higo folder except they polished the blade. Blade is reactive carbon steel and they are very common in Japan. Makes a good box cutter. Edge Length: 72mm Blade Height: 13.5mm Weight: 1.4oz||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtabl2dara||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-blue-2-damascus-razor-102.png||||||Higo Folder VG10 Kurumi||Higo-Kurumi||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||This small higo folder is made with good quality VG10 stainless steel. It is named "Kurumi" which means "Walnut" in Japanese, after the walnut wood handle scales. It's a lovely-looking Japanese pocket knife. Weight: 1.2 oz (34 g) Blade Length: 72 mm Total Length When Opened: 185 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|foldingknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/folding-knives-52.png||||||Higo Folders, Hunters, Axes||||resources > ||Knife Types > ||||||||regiwipute||||||||0||1||0||0||||kowh2wifash5 doibl2hohu12 hifobl2tosh hibl2fosp hifosk4me hifopove shtabl2dara hivgfoso regiwipute okfoko okwh2kuko12 jashkn mizunoax micastaxe micastax10 yukusg2japok ||||While Chef Knives To Go is dedicated to making outstanding kitchen cutlery available at competitive prices, many of the makers we have built relationships with also produce cutlery for other applications. These folding knives bring first rate cutlery steels and world class craftsmanship out of the kitchen and put them into your pocket for everyday tasks like opening packages or portioning snack items on the go--or even just passing time whittling twigs on the back porch.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hivgfoso||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/higo-vg10-folder-sora-214.png||||||Higo VG10 Folder Sora||HigoFolder-SoraBlue||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||80.000||80.000 ||||||||||||1||1||1||0||||||||This small higo folder is made with good quality VG10 steel. It is named "Sora," which means "sky" in Japanese, after the sky-blue wooden handle scales. It's a lovely-looking Japanese pocket knife. Weight: 1.2 oz (34 g) Blade Length: 72 mm Total Length When Opened: 185 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hinokuni1||item.||solidtemplate||blue1steel||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-knives-64.png||||||Hinokuni Knives||||shopbysteel > blue1steel > ||Shop by Steel > Blue #1 Steel > ||||||||Sakai Yukihiro makes Hinokuni knives.||||||||0||1||0||0||||hish1pe15 hish1bu18 hish1sa18 hish1tana18 hinokuni hish1na18 hish1sa21 hish1gy24 ||||Hinokuni knives are made by Sakai Yukihiro, a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hish1bu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-bunka-180mm-235.png||||||Hinokuni Shirogami #1 Bunka 180mm||Hinokuni-Bunka||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Hinokuni Shirogami #1 Bunka 180mm. Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground, and you can see in the 4th photo the exquisite grind this blade has, which makes for outstanding cutting action and ease of sharpening. Our bunka sayas do not fit this knife.
Shirogami (White) #1, a pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a trendy steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.1 oz (172 g) Edge Length: 178 mm Total Length: 320 mm Spine Thickness at Base: 3.4 mm Blade Height: 49.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hinokuni||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-gyuto-210mm-95.png||||||Hinokuni Shirogami #1 Gyuto 210mm||Hinokuni-G210||shopbysteel > blue1steel > hinokuni1 > ||Shop by Steel > Blue #1 Steel > Hinokuni Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Hinokuni san is a young blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has, which makes for outstanding cutting action and ease of sharpening.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive, so wiping down and drying should be done after every use. Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.3 oz (178 g) Edge Length: 211 mm Total Length: 355 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hish1gy24||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-240mm-338.png||||||Hinokuni Shirogami #1 Gyuto 240mm||Hinokuni-G240||shopbysteel > blue1steel > hinokuni1 > ||Shop by Steel > Blue #1 Steel > Hinokuni Knives > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Edge Length: 243mm Blade Height: 49mm Weight: 6.9oz / 196g Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 8.9 oz (256 g) Edge Length: 205 mm Total Length: 348 mm Spine Thickness at Heel: 4mm Blade Height at Heel: 54.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hish1pe15||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-petty-150mm-61.png||||||Hinokuni Shirogami #1 Petty 150mm||Hinokuni-P150||shopbysteel > blue1steel > hinokuni1 > ||Shop by Steel > Blue #1 Steel > Hinokuni Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Hinokuni Shirogami #1 Petty 150mm. Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 4.3 oz (122 g) Edge Length: 154 mm Total Length: 283 mm Spine Thickness at Base: 4 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hish1sa18||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-180mm-235.png||||||Hinokuni Shirogami #1 Santoku 180mm||Hinokuni-S180||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Hinokuni Shirogami #1 Santoku 180mm. Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.5 oz (184 g) Edge Length: 184 mm Total Length: 324 mm Spine Thickness at Base: 3.4 mm Blade Height: 49.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hish1sa21||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-210mm-346.png||||||Hinokuni Shirogami #1 Santoku 210mm||Hinokuni-S210||shopbysteel > blue1steel > hinokuni1 > ||Shop by Steel > Blue #1 Steel > Hinokuni Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.1 oz (174 g) Blade Length: 215 mm Total Length: 358 mm Spine Thickness at Base: 2.7 mm Blade Height: 51.3 mm Please note that we do not have a saya that will fit this knife--we recommend the felt blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hish1tana18||item-1||solidtemplate||tallnakiris||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-tall-nakiri-185mm-222.png||||||Hinokuni Shirogami #1 Tall Nakiri 185mm||Hinokuni-TallNakiri||resources > nakiri-knives > tallnakiris > ||Knife Types > Nakiris > Tall Nakiris > ||179.950||179.950 ||||||||||||1||1||1||0||||||||Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. Maker: Hinokuni Construction: San Mai, Hammer Forged Edge Steel: Shirogami #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 9.4 oz (266 g) Edge Length: 180 mm Total Length: 317 mm Spine Thickness at Heel: 3.9 mm Blade Height at Heel: 67.1 mm Measurements can vary from knife to knife We do not have a saya that will fit this knife--we recommend the felt blade guard||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hiofsaknma||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/history-of-sakai-knife-makers-56.png||||||History of Sakai Knife Makers||||specials > cktginnews > ||Resources > Japanese Blacksmith Regions > ||||||||||||||||0||1||0||0||||keijirodoi konosuke-knives suisinknives takayuki-knives ||||What do the Portuguese and tobacco have to do with Sakai knife making tradition in the Sakai region? Plenty. Osaka/Sakai is a port town and the Portuguese sailed to this area and began trading guns and tobacco to the Japanese starting in 1543. The Japanese took well to both items and Japanese farmers began tobacco farming soon thereafter. Initially, most of the production was made for the elite classes of society. The tobacco leaves were cut finely and smoked in pipes. Of course they needed a good sharp knife to process the leaves and some entrepreneurial blacksmiths developed the necessary techniques to manufacturer a high quality tobacco knife for the task. The knife resembled a tall cleaver. The photo to the left is an example of one of these knives. These knives quickly became famous for their cutting performance and the Sakai name became synonymous with quality blacksmith production of steel cutting tools. ||2.000 ||||1||1||1||0||||||||This Idahone fine ceramic honing rod is an excellent tool for keeping your knives sharp between full sharpenings. Made from high-quality ceramic with a grit rating of approximately 1200, it gently realigns and refreshes the edge without removing excess steel. The result is a smoother, sharper cutting surface that extends the life of your knives.
The rod features a comfortable natural wood handle that provides a secure grip and a classic look. A sturdy metal ring is built into the handle, making it easy to hang within reach in your kitchen. Lightweight yet durable, this rod is designed for both home cooks and professionals who want quick edge maintenance with minimal effort.
Care Instructions: Avoid dropping the ceramic rod on hard surfaces, as it can break. Clean gently with a damp cloth or soft brush to remove metal particles.
Specifications:
Grit: 1200 (fine)
Rod Length: 12 inches
Overall Length: 17.5 inches
Weight: 7.6 ounces||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ids||item.||ids||||||||||ids||||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|im10fist||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-111.png||||||Imanishi 10,000 Finishing Stone||Imanishi10K||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||79.950||79.950 ||||||||3.000 ||||1||1||1||0||||||||This magnesia-based stone has been sold under various names, but we refer to it by its manufacturer—Imanishi—and its grit level. The Imanishi 10K is an excellent polishing stone that produces a true mirror finish. It offers superb feedback, fast cutting action, and a medium hardness. It’s noticeably softer than the Chosera 10K, yet harder than the Shapton 10K. This stone requires a 15-minute soak before use. Dimensions: 210mm x 76mm x 26mm. Weight: 764g.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri400grwast||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-400-grit-water-stone-75.png||||||Imanishi Latte 400 Grit Water Stone||LATTE400Stone||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||55.000||55.000 ||||||||3.000 ||||1||1||1||0||||||||The Imanishi 400 Stone is a quick cutting stone with a very nice and consistent feel. It's one of the better low grit stones we offer and we prefer it slightly over the Chosera 400. Measures 205mm x 75mm x 25mm and weighs 2.2 pounds (about 1 kg).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|impibr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-brick-220-grit-110.png||||||Imanishi Pink Brick 220 Grit||Imanishi-Pink-Brick||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||60.000||60.000 ||||||||4.000 ||||1||1||1||0||||||||Imanishi Pink Brick 220 Grit Stone (also known as Arato-Kun). This is an excellent low-grit stone that cuts most anything fast. Like most low-grit stones, it dishes as it cuts. We recommend soaking this stone for about 10 minutes before you start. You can flatten this stone with a CKTG Diamond Plate or an Atoma 140 grit plate.
Size: 205mm x 75mm x 50mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|inpipopro220||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/inamnishi-pink-pop-rocks-220-73.png||||||Imanishi Pink Pop Rocks 220 Stone Fixer||PinkPopRocks||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||40.000||40.000 ||||||||||||1||1||1||0||||||||We first thought of bubble gum when we looked at this stone but then pop rocks came to mind. This is a good low grit stone for those who don't want to spend the extra coin to purchase an Atoma 140. It's excellent as a flattening stone and it's also good for quick metal removal. It's porous and it drinks water so a good 10 minute soak as well as having some water to splash on top is a good idea. At this price it's an excellent deal. Measures 207x65x33mm. Weight is 670gr or about 1.5 pounds.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|imanishistones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-stones-57.png||||||Imanishi Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||imtwosi1kst ar1kshst inpipopro220 im10fist bester1200 shak1gr1 suri50grst takenoko8000 impibr kitayama8000 ri400grwast harohadefebl sustho sarurure120g 3krurebl anguforshst yasttr ||||We are proud to be bringing in some fine stones from the Imanishi company in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|imtwosi1kst||item-1||solidtemplate||knbugu||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-167.png||||||Imanishi Two Sided 1K/6K Stone||ImanishiCombo||specials > knbugu > ||Resources > Best Sellers > ||55.000||55.000 ||||||||4.000 ||||1||1||1||0||||||||Our newest line of stones, this combination is the best two-sided stone we stock. An excellent stone for the beginning or budget-minded sharpener. This stone requires a short soak before use. Measuring 205mm x 77mm x 36mm, it is 1000 grit on the grey side and 6000 grit on the white. Perfect for putting a nice edge on your blade.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ishikawaknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-knives-77.png||||||Ishikawa Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||iswh2de16 iswh2fu16 iswh2blna16 iswh2bu182 iswh2na16 isblna16 iswh2gy211 ||||Michio Ishikawa is a blacksmith and owner of Nakaniida Traditional Blades. He specializes in single bevel santokus and nakiris and sells almost all of his production to his local customers in the town he lives. We're honored that Mr. Ishikawa chose CKTG to be his exclusive USA distributor for these unique, hand made blades.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|iswh2bu182||item-1||solidtemplate||ishikawaknives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-bunka-180mm-203.png||||||Ishikawa White #2 Bunka 185mm||IS2-B180U||resources > japanese-knives > ishikawaknives > ||Knife Types > Japanese Knives > Ishikawa Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||We recently discovered this blacksmith after hearing the story and seeing his interview on Japanese TV, and we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious, and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades, that is a plus, not a negative. Mr. Ishikawa does a unique semi-S grind on his blades, leaving them basically flat on the back side, so this knife is made for a right-handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made with oak wood with a burnt urushi finish.
Each knife is made by hand so all measurements are approximations. Blacksmith: Mr. Ishikawa Location: Kami, Japan Construction: Hammer Forged, San Mai Core Steel: White #2 Finish: Kurouchi Edge: Asymmetric Right Handed (See Choil Photo) Weight: 5.0 oz (144 g) Edge Length: 186 mm Total Length: 325 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm Handle: Oak Octagonal Handle Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|iswh2de16||item-1||solidtemplate||ishikawaknives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-deba-165mm-221.png||||||Ishikawa White #2 Deba 165mm||IS2-D165U||resources > japanese-knives > ishikawaknives > ||Knife Types > Japanese Knives > Ishikawa Knives > ||255.000||275.000 ||255.000 ||||||||||1||1||1||0||||||||We discovered this blacksmith after hearing his story and seeing his interview on Japanese TV, so we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi-S grind on his blades that are basically flat on the back side so this knife is made for a right-handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish, which is made with layer upon layer of lacquer.
Each knife is made by hand so all measurements are approximations. Blacksmith: Mr. Ishikawa Location: Kami, Japan Construction: Hammer Forged, San Mai Core Steel: White #2 Finish: Kurouchi Edge: Asymmetric Right Handed (See Choil Photo) Weight: 5.0 oz (142 g) Edge Length: 173 mm Total Length: 318 mm Spine Thickness at Base: 4 mm Blade Height: 55 mm Handle: Octagonal Oak Urushi||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|iswh2fu16||item-1||solidtemplate||ishikawaknives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-funayuki-165mm-294.png||||||Ishikawa White #2 Funayuki 165mm||IS2-F165U||resources > japanese-knives > ishikawaknives > ||Knife Types > Japanese Knives > Ishikawa Knives > ||255.000||255.000 ||||||||||||1||1||1||0||||||||We are thrilled to introduce the extraordinary craftsmanship of Ishikawa-san, a master blacksmith whose work we discovered through a compelling Japanese TV interview. After learning his story and experiencing his exceptional knives, we knew they deserved a place in our collection. CKTG is proud to be the exclusive USA dealer for these unique blades.
Ishikawa-san's knives are crafted from White #2 carbon steel, layered with a soft iron cladding. Their rustic charm is immediately apparent, reflecting his focus on functionality over polished aesthetics. Unlike many blacksmiths who prioritize finish, Ishikawa-san emphasizes shape and sharpness, delivering tools designed for performance. At this price point, the handmade, one-man artistry behind these blades is a testament to their exceptional value.
One standout feature of Ishikawa-san's knives is the semi-S grind he employs, which creates a flat backside tailored for right-handed users. This thoughtful design enhances cutting performance and highlights his unique approach to knife-making.
To complete these rare blades, each knife is paired with a stunning octagonal handle, handcrafted by a small artisan in southern Japan. The handle features a beautiful burnt oak urushi finish, reminiscent of traditional wood-clad houses in the Japanese countryside, adding both functionality and elegance to these remarkable tools.
Discover the rare artistry and unmatched craftsmanship of Ishikawa-san’s knives – a treasure for any kitchen and a testament to the enduring legacy of Japanese blacksmithing.
Each knife is made by hand so all measurements are approximations. Blacksmith: Mr. Ishikawa Location: Kami, Japan Construction: Hammer Forged, San Mai Core Steel: White #2 Finish: Kurouchi Edge: Asymmetric Right Handed (See Choil Photo) Weight: 4.6 oz (125 g) Edge Length: 169 mm Total Length: 309 mm Spine Thickness at Heel: 4 mm Blade Height: 45 mm Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|iswh2na16||item-1||solidtemplate||ishikawaknives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-nakiri-165mm-610.png||||||Ishikawa White #2 Funayuki 185mm||IS2-F180U||resources > japanese-knives > ishikawaknives > ||Knife Types > Japanese Knives > Ishikawa Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||We recently discovered this blacksmith after hearing the story and seeing his interview on Japanese TV, and we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious, and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades, that is a plus, not a negative. Mr. Ishikawa does a unique semi-S grind on his blades, leaving them basically flat on the back side, so this knife is made for a right-handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish, which is made with layer upon layer of lacquer. Blacksmith: Mr. Ishikawa Location: Kami, Japan Construction: Hammer Forged, San Mai Core Steel: White #2 Finish: Kurouchi Edge: Asymmetric Right Handed (See Choil Photo) Weight: 4.9 oz (140 g) Edge Length: 187 mm Total Length: 330 mm Spine Thickness at Base: 3 mm Handle: Octagonal Urushi Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|iswh2gy211||item-1||solidtemplate||ishikawaknives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-gyuto-210mm-739.png||||||Ishikawa White #2 Gyuto 210mm ||IS2-G210U||resources > japanese-knives > ishikawaknives > ||Knife Types > Japanese Knives > Ishikawa Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||For over 350 years, Nakaniida has been one of the most unusual sword-making processes that has continued through generations of blacksmiths. Now this process could end when its last practitioner, Michio Ishikawa, retires. He has no apprentice as of the time of this writing, so with him go the secrets and skills needed to make blades using the Nakaniida Proprietary process of forging.
We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV, we decided to introduce his unique knives to our customers.
Not only is the 28-stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided gyuto, so we just had to give this and its santoku sibling a place in our store.
There are some fundamental differences in cutting and sharpening styles that will be required in the use of single-bevel knives. The upside of single bevel knives is their built-in acute cutting edge. Being single-sided means that the inclusive edge angle is about 15 degrees, as opposed to around 30 degrees for a double edge. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.
This gyuto is made with White #2, which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades, that is a plus, not a negative.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We have added a very nice octagonal custom oak handle to further enhance the originality of the blade.
Each knife is made by hand so all measurements are approximations. Blacksmith: Mr. Ishikawa Location: Kami, Japan Construction: Hammer Forged, San Mai Core Steel: White #2 Edge: Asymmetric (See Choil Photo) Weight: 5.8 oz (164 g) Edge Length: 215 mm Total Length: 373 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm Handle: Octagonal Urushi Burnt Oak||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|iswh2blna16||item-1||solidtemplate||ishikawaknives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-black-nakiri-165mm-851.png||||||Ishikawa White #2 Nakiri 165mm ||IS2-N165U||resources > japanese-knives > ishikawaknives > ||Knife Types > Japanese Knives > Ishikawa Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Michio Ishikawa is a 4th generation blacksmith working for Nakaniida Traditional Blades. The workshop is located in the Miyagi Prefecture and has been in operation for over 350 years. Once in a while, we are lucky enough to be able to offer a unique and historically significant knife line to our customers. The knife line we present here is significant in that it is probably the last series of knives being produced using the Nakaniida process.
This very interesting process involves 28 steps and is significant in that the blade is hardened three times. The entire operation is carried out by Mr. Ishikawa. In addition to this unique process, all of his knives are single-beveled designs.
White #2 carbon alloy is his steel of choice; it is clad with a soft iron outer layer, which is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi. While these knives have average fit and finish, it is obvious that Ishikawa-san places value on shape and sharpness more than on visual appeal.
This nakiri has an unusual single-beveled edge and thus comes with the customary inclusive edge angle of about 20 degrees, as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users. The handle is octagonal oak wood, and it's stabilized for long use.
Each knife is made by hand so all measurements are approximations. Blacksmith: Ishikawa Location: Kami, Japan Construction: Hammer Forged, San Mai Core Steel: White #2 Edge: Asymmetric Right Handed (See Choil Photo) Handle: Oak Octagonal, Burnt Urushi Finish Weight: 5.4 oz (154 g) Edge Length: 161 mm Total Length: 314 mm Spine Thickness at Heel: 4 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|isblna16||item-1||solidtemplate||ishikawaknives||https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-black-nakiri-165mm-854.png||||||Ishikawa White #2 Santoku 185mm||IS2-S180U||resources > japanese-knives > ishikawaknives > ||Knife Types > Japanese Knives > Ishikawa Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||The Ishikawa White #2 Black Santoku 185mm is a very unique knife in many ways, none more so than the method in which it is made. The blade is created using a technique known as the Nakaniida Process, which involves 28 steps and is unique in that the blade is hardened three times. This entire process is carried out by Mr. Ishikawa himself.
The blade sports a core of White #2 steel, which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style. This process leaves the inner core exposed along the spine. The cladding is left with its natural carbon finish on the upper blade road, while the lower road is given a satin appearance, which contrasts with and enhances the polished cutting edge. Both the core and cladding should be kept dry and acidic ingredients should be wiped off often during early use.
Of course, the unusual aspect of this knife is its single bevel grind. This is an interesting twist on a shape that is usually ground on both sides. The single bevel allows for a much more acute cutting edge angle, further enhancing the knife's ability to take on very hard ingredients without wedging or splitting the produce. As such, the knife is only useful to right-handed users.
Each knife is made by hand so all measurements are approximations. Blacksmith: Mr. Ishikawa Location: Kami, Japan Construction: Hammer Forged, San Mai Finish: Unique Black Polished Kurouchi Core Steel: White #2 Edge: Asymmetric (See Choil Photo) Handle: Octagonal Oak Urushi (video below is outdated) Weight: 5.5 oz (156 g) Edge Length: 188 mm Total Length: 330 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cktginnews||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/cktg-in-the-news-54.png||||||Japanese Blacksmith Regions||||specials > ||Resources > ||||||||||||||||0||1||0||0||||hiofsaknma hioftaviec hioftokn saciblhi ||||Japan developed many centuries ago in small regions as seperate city states that were later unified. Each region has a very destinctive history and sub-culture because of this. Blacksmiths from different regions were relied upon to produce goods for these regions and also for trading with other adjacent provinces that are now called prefectures. Because of this, many provinces have their own unique history of sword and knife making with certain features that each area is known for. Here is a list we put together for these areas that are still hot beds for knife making in the country.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jafisc||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/japanese-fish-scaler-71.png||||||Japanese Brass Fish Scaler||FishScaler-Brass||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||16.000||16.000 ||||||||||||1||1||1||0||||||||Classic Japanese Fish Scaler
This traditional Japanese fish scaler has been the trusted tool of professional fishmongers and home cooks for decades. Its sturdy brass head with ridged teeth makes quick, efficient work of removing scales without damaging the skin. The comfortable hardwood handle offers excellent grip and control—even with wet hands.
A must-have for anyone who prepares whole fish regularly, it’s simple, effective, and built to last.
Length: 190mm Width: 35mm Weight: 3.8 oz (108g)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jachstset||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/japanese-chop-stick-set-96.png||||||Japanese Chopsticks Set - Blue||67020-3||newarrivals > ||New Arrivals > ||15.000||15.000 ||||||||||||1||1||1||0||||||||Japanese Chopstick Set – 5 Pairs of Elegant, Handcrafted Chopsticks
These beautiful Japanese chopsticks combine everyday functionality with refined design. Each pair features a smooth wooden body finished with a durable urethane coating and an eye-catching patterned handle in classic blue-and-white porcelain-style motifs.
They’re comfortable to hold, easy to use, and perfect for both casual meals and special occasions. Whether you’re upgrading your tableware or gifting a friend who loves Japanese culture, this elegant set is sure to please.
Length: 23cm Quantity: 5 pairs as pictured Urethane-finished; please hand wash only Non-slip tips for better control Made in Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jachsetfl||item-1||solidtemplate||links||||||||Japanese Chopsticks Set - Flowers||311-544||links > ||Chefknivestogo Specials > ||15.000||15.000 ||||||||||||1||1||1||0||||||||Japanese Chopstick Set – 5 Pairs of Elegant, Handcrafted Chopsticks
These beautiful Japanese chopsticks combine everyday functionality with refined design. Each pair features a smooth wooden body finished with a durable urethane coating and an eye-catching patterned handle in classic flower motifs.
They’re comfortable to hold, easy to use, and perfect for both casual meals and special occasions. Whether you’re upgrading your tableware or gifting a friend who loves Japanese culture, this elegant set is sure to please.
Length: 23cm Quantity: 5 pairs as pictured Urethane-finished; please hand wash only Non-slip tips for better control Made in Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jawoch||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/japanese-wooden-chopsticks-65.png||||||Japanese Chopsticks Set - Multi||67301-3||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||12.000||12.000 ||||||||||||1||1||1||0||||||||Japanese Chopsticks Set. These are beautiful chopsticks that are easy to care for and use. They have a lovely design on the top and make great gifts. Length: 22.5cm Quantity: 5 pair as pictured Urethane-finished bamboo; please hand wash Non-slip tips Made In Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fujishika||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/fujishika-51.png||||||Japanese Garden Tools||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||fubl2si18 haandin1 kobl2cakn16 mibosh18 miboshla miiksh16 miiksh18 tash2si16 nihohogakn saoksh soprsh fubl2si12 tabl2zosl micastaxe micastax10 mizunoax ||||Fujishika sickles are made in a blacksmith shop located in Ono City, Japan, and have been a popular gardening and farming tool. This company specializes in them and we thought we would introduce them to the US market. These are authentic and fun Japanese garden tools that have a cool look and come in handy in the yard or garden.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jawoch22||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/japanese-wooden-chopsticks-225mm-28.png||||||Japanese Gold Checkered Chopsticks 225mm||Tsuchi-CL162||knife-accessories > moribashi > ||Accessories > Chopsticks > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Japanese Wooden Chopsticks 225mm. Made with gold-colored checkered inlays and a very attractive design. Made in Japan. Set weighs 6 g.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|japanese-knives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/japanese-knives-113.png||||||Japanese Knives||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||kaan customknives keijirodoi enjinknives giheihap40 habl2kn ishikawaknives shirokamor2 kabe kanehiro kanjoknives karakuknives katayamaknives hiroshikato kikuichi-knives kitaokaknives kokn kohetsuknives konosuke-knives kurosakiknives macknives makotowhite2 masakageknives masamoto masutaniknives makn mikisyo minamoto misuzu moritaka-knives murata suisinknives nashidaknives shungoknives masanobuokada okeyaknives tasakn1 richmondsakai sakodaknives shibataknives sukenari tabata takamuraknives takayuki-knives takeda-knives tanaka-knives yota1 taniknives tojiro-knives tsubakiknives tsunehisa yahikoknives yamashinknives yasunoriknives yoshimitsu shokufuknives yayukn yusakuknives ||||Japanese kitchen knives are unmatched in their diversity of design, materials, and craftsmanship. From versatile gyutos and santokus to specialized blades like yanagibas and debas, each knife reflects a deep tradition of functional artistry. Production ranges from modern factory work to rustic, handmade pieces that stand apart from typical Western blades—characterful tools made by hand, built for performance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knives1||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/japanese-knives-116.png||||||Japanese Knives||||||||||||||||||||||0||1||0||0||||bunmeiknives globalknives1 hattoriknives1 kershawknives1 kasumiknives1 kyoceraknives2 macknives masamoto misonoknives1 ||||This is our current list of Japanese knives which are very popular at the moment. If you have any questions about our selection please email us at the link at the bottom of the page.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nashst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/japanese-natural-stones-88.png||||||Japanese Natural Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||chunagura atmequ natonast ozasnast2 at140slpl1x2 atslpl400 atslpl1 ||||Japanese natural sharpening stones are becoming scarce because many mines are exhausted after centuries of quarrying them. These stones are mined in the Narutaki District near Kyoto and are well-regarded by professionals.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|japahabr21||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/japanese-palm-hand-brush-210mm-67.png||||||Japanese Palm Hand Brush 210mm||Palm-Brush||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||12.000||12.000 ||||||||||||1||1||1||0||||||||Elevate your cleaning with the 210mm Japanese Palm Hand Brush. An authentic, traditional item, birthed from the hands of Japan's seasoned craftsmen.
Meticulously woven using the robust Shuro (Japanese Hemp Palm) fibers by the master artisans of Yamamoto. This hand brush not only carries an ageless charm but also promises resilience, particularly in moisture-rich environments like kitchens and bathrooms. A staple in traditional Japanese homes, it’s crafted to be a lasting companion in your daily household routines.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gesturaspoon||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-spoon-65.png||||||Japanese Sakura Tablespoon||Spoon-Sakura||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||8.950||8.950 ||||||||0.200 ||||1||1||1||0||||||||The Sakura tablespoon is made with a a very attractive mirror polish and nice bowl shape and the handle has a beautiful flowered pattern that provides grip as well as good looks. Material: 18/10 stainless steel with mirror polish Dishwasher Safe Length: 185mm Made In Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jashkn||item-1||solidtemplate||customknives||https://s.turbifycdn.com/aah/chefknivestogo/japanese-shrimp-knife-83.png||||||Japanese Shrimp Knife||Shrimp||resources > japanese-knives > customknives > ||Knife Types > Japanese Knives > Custom Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Japanese Shrimp Knife. This very realistic-looking shrimp is made by an artist in Tokyo named Kurosawa san who meticulously makes each one by hand. The knife is a small blade using VG10 steel. It's a fantastic collectible and very Japanese—it measures 150mm from head to tail.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jasisach24||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/japanese-silver-sakura-chopsticks-240mm-29.png||||||Japanese Silver Sakura Chopsticks 240mm||Tsuchi-CL112||knife-accessories > moribashi > ||Accessories > Chopsticks > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Japanese Wooden Chopsticks 240mm. Made with silver-colored sakura petals and a very attractive octagonal design. Made in Japan. Set weighs 8 g.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jastgota||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-gold-tablespoon-144.png||||||Japanese Stainless Gold Tablespoon ||Spoon-JapaneseGold||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||6.950||6.950 ||||||||||||1||1||1||0||||||||This tablespoon is made in Japan and is gold-colored with a nice brushed finish and uses high-quality stainless steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jaststcublna||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-steel-curved-blade-nail-clipper-wt-file-43.png||||||Japanese Stainless Steel Curved Blade Nail Clipper w/ File||G-1201||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||16.000||16.000 ||||||||||||1||1||1||0||||||||Details: Brand: Green Bell Location: Seki City, Japan Size: Large Main Material: Stainless Cutting Steel, PP resin Length: 96mm Weight: 58g Model: G-1201 Made in Japan Metal file attached to the base of the clippers||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|jawoprbyyusa||item-1||solidtemplate||yusanwopr1||https://s.turbifycdn.com/aah/chefknivestogo/japanese-woodblock-print-by-yuuka-san-184.png||||||Japanese Woodblock Print by Yuuka san||WoodBlockPrint||kitchen-knives > yusanwopr1 > ||Knife Brands > Yuuka san > ||500.000||500.000 ||||||||||||1||1||1||0||||||||Yuua san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary.
In Japan there are many gods in the Shinto religion and there is a special god of handtools called Kajiya Kojin. Yuuka san was inspired to make a block print depicting Kajiya Kojin with 3 heads & 6 hands. You will see many leaves at both sides. The tree is called “Katsura” which is a special tree existing in Japan and is a holy tree of God. Two white herons birds are flying which are considered messengers of God. There is a big stump of a tree in front of the God that Yuuka san noticed when touring the blacksmith shop at MIKI-SYO. Mr. Nagaike kindly took a short tour of his workshop, where he actually demonstrated how to flatten kogatanas for her to get inspiration.
Yuuka san made 24 prints in all and 21 of them were given to our blacksmith friends and distributors in Japan. We took #1 for our office. That leaves #2 and #3 that were are offering for sale. In the future, we may do a second run of them but this run is the first. Artist: Yuuka San Location: Miki City Japan Wood Block Print Size: 250mm x 380mm Signed with one red seal Numbered Prints with 1-24. Frame Included
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckwaendgrcub||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-cutting-board-79.png||||||Jones Walnut End Grain Board 16" x 12" x 1 1/2"||WalnutMedium||knife-accessories > booscutboar > ||Accessories > Cutting Boards > ||198.000||198.000 ||||||||25.000 ||||1||1||1||0||||||||Chefknivestogo walnut end-grain artisan cutting board measures 16" x 12" x 1 1/2" and is made for us in the USA by a small family business named Jones Cutting Boards. The board has groove slots at the ends to aid in picking it up.
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 2 weeks before it ships.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shirokamor2||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-54.png||||||Kamo, (Shiro)||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||allshkakn shkaaosust shkabl2ku shkabl2mi shkar2kn shkawh2 ||||Shiro Kamo is one of the many blacksmiths that work at Takefu Village Cooperative in Echizen Japan. He's a recipient of the "Dento-Kogei-shi" title, which stands for "master of traditional crafts".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabeha15leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-hankotsu-150mm-left-handed-99.png||||||Kanehide Bessaku Semi Stainless Hankotsu 150mm Left||2908-LEFT||resources > lehakn > ||Knife Types > Left Handed Knives > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for left-handed users.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Weight: 3.9 oz (112 g) Edge Length: 146 mm Total Length: 259 mm Spine Thickness at Base: 2.4 mm Blade Height: 29.4 mm Left-Handed Grind ||||||1||1||1||0||||||||These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Maker: Kanehide Location: Miki Japan Weight: 4.2 oz (120 g) Edge Length: 145 mm Total Length: 260 mm Spine Thickness at Base: 2.4 mm Blade Height: 29.4 mm Right-Handed Grind Weight: 4.8 oz (136 g) Edge Length: 149 mm Total Length: 267 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm Left-Handed Grind||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabesestho15||item-1||solidtemplate||honesuki||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-right-scratches-on-blade-40.png||||||Kanehide Bessaku Semi Stainless Honesuki 150mm Right||3006-RIGHT||resources > honesuki > ||Knife Types > Honesukis > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Kanehide Bessaku Honesuki 150mm – Designed for Precision and Versatility
The Kanehide Bessaku Honesuki 150mm is crafted from semi-stainless mono steel, the same high-performance material used in the renowned Kikuichi TKC line. Originally designed for processing poultry, this versatile knife has become a popular choice for a variety of kitchen tasks.
A standout feature of this blade is its asymmetrical grind, enhancing cutting performance from the spine to the edge. Combined with exceptional fit and finish, the knife’s value is unmatched. The rosewood handle, in particular, offers a beautifully crafted and comfortable grip, adding a touch of elegance to its functional design.
With half the chromium content of fully stainless steel, the blade is reactive and will develop a patina over time. Wash and towel dry immediately after use to maintain its appearance and performance. For extra care, you can use Bar Keepers Friend.
Specifications: Maker: Kanehide Location: Seki City, Japan Weight: 4.8 oz (136 g) Edge Length: 149 mm Total Length: 269 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm Grind: Right-handed
If you're seeking an affordable entry into specialized kitchen cutlery, the Kanehide Bessaku Honesuki 150mm is an exceptional choice!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabesu27leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-sujihiki-270mm-left-handed-115.png||||||Kanehide Bessaku Semi Stainless Sujihiki 270mm Left||2918L||resources > lehakn > ||Knife Types > Left Handed Knives > ||105.000||105.000 ||||||||||||1||1||1||0||||||||The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value coupled with its outstanding levels of construction and fit and finish.
The blade is made from a proprietary semi-stainless steel which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile, as it is semi-stainless, the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.The knife is a mono steel construction and the steel is hardened to 60-61 HRC.
Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so could be regarded as a yanagiba more than the normal sujihiki style slicer.
The blade has a lovely profile and the edge is well ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further! Weight: 5.8 oz (164 g) Edge Length: 271 mm Total Length: 390 mm Spine Thickness at Base: 2.2 mm Blade Height: 38.9 mm Left-Handed Grind Brand: Kanehide Construction: Laser Cut, Mono Steel Blade: Monosteel HRC: 60-61 Edge: 50/50 Steel: PS60 Stainless Weight: 4.3 oz (122 g) Edge Length: 184 mm Total Length: 329 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Octagonal Oak with Burnt Urushi Finish Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapsgy19||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-195mm-286.png||||||Kanehide PS60 Gyuto 195mm||PS60-1210||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Here is our top choice for an excellent entry-level Japanese knife! The Kanehide PS60 Gyuto 195mm is made with high-quality razor steel with a hardness of HRC 60-61 through special heat treating. These blades are cryogenically frozen with liquid nitrogen at -180° C to enhance the hardness as well as the wear resistance.
After 2 months of testing, we felt that this was quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. Try it. You won't regret it. Maker: Kanehide Maker Region: Seki City, Japan Edge Grind: Double Bevel Weight: 5.8 oz (165 g) Edge Length: 195 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm Steel: PS60 Stainless HRC: 60-61 Handle: Western Rosewood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapsgy21||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-487.png||||||Kanehide PS60 Gyuto 210mm||PS60-1211||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Our #1 pick for a good quality, entry-level gyuto! The Kanehide PS60 Gyuto 210mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; they also increased the hardness and wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180 degrees C.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are. Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (OK for lefties or righties) Weight: 6.5 oz (186 g) Edge Length: 211 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Steel: PS60 Stainless HRC: 60-61 Handle: Western Mahogany||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapswagy21||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-wa-gyuto-210mm-165.png||||||Kanehide PS60 Gyuto 210mm||1611U||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Kanehide PS60 Wa Gyuto 210mm. This knife was a special request for us and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L.
Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice oak wood handle in an octagonal shape with a burnt finish design. Give it a try and we think you'll be as delighted with this knife as we are. Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut/Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (ok for lefty or righty) Weight: 4.6 oz (132 g) Edge Length: 210 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Steel: PS60 Stainless HRC: 60-61 Handle: Octagonal Oak with Burnt Urushi Finish (New - Trust the Pictures)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapsgy24cu1||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-custom-595.png||||||Kanehide PS60 Gyuto 240mm||1612U||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Kanehide PS60 is a specialty brand of knives that are made in the center of Japanese knife making, Seki City. They have been making blades for many different needs and uses with an emphasis on butchering, filleting, and other meat processing functions. Their products are very well made and use some of the top steels available, including the popular semi-stainless alloy, PS60. This steel is used in the manufacture of razor blades as well as other cutting tools. PS60 is almost identical to AEB-L and 13C26. Kanehide is able to increase the hardness to HRC 60-61 through special heat treating; they also increase the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees Celsius.
The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price. Brand: Kanehide Construction: Mono Steel, Laser Cut Steel Used: PS60 Stainless Weight: 5.2 oz (148 g) Edge Length: 243 mm Total Length: 392 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapsgy24||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-424.png||||||Kanehide PS60 Gyuto 240mm||PS60-1212||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Kanehide PS60 Gyuto 240mm. The base of the steel is Hitachi Gin5, which is the most popular steel for razors and is used by razor blade manufacturers around the world. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; he also increased the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
We've been testing this knife for the past 2 months, and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. If you're looking for a good, entry-level stainless knife, this is our pick! Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (OK for lefties or righties) Handle: Western Mahogany Steel: PS-60 Stainless HRC: 60-61 Weight: 7.6 oz (216 g) Edge Length: 241 mm Total Length: 368 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.
Our kiritsuke saya does not fit this knife. Try the blade guard instead. Brand: Kanehide Construction: Laser Cut, Mono Steel Blade: Monosteel HRC: 60-61 Edge: 50/50 Steel: PS60 Stainless Weight: 5.3 oz (150 g) Edge Length: 242 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapskn||item.||solidtemplate||kabe||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-knives-78.png||||||Kanehide PS60 Knives||||resources > japanese-knives > kabe > ||Knife Types > Japanese Knives > Kanehide Knives > ||||||||||||||||0||1||0||0||||kapsbu18 kapsna181 kapssa182 kapswagy21 kapsgy24cu1 kapski241 kapssu271 kapspe12 kapspe15 kapsna18 kapssa18 kapsgy19 kapsgy21 kapsgy24 kapssu24 kapssu27 ||||Kanehide PS60 Knives are made in the knife-making capital of Japan, Seki City. The knives are made with a very popular stainless steel called PS60 that is primarily used in razor blades. We highly recommend these excellent knives at an affordable price.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapsna18||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-455.png||||||Kanehide PS60 Nakiri 180mm||PS60-1280||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Kanehide PS60 Nakiri 180mm. Our #1 pick for a good quality western handled nakiri! The Kanehide PS60 Nakiri 185mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are. Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut/ Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 60/40 (OK for lefties or righties) Steel: PS60 Stainless HRC: 60-61 Handle: Western Rosewood Weight: 6.8 oz (192 g) Edge Length: 182 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapsna181||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-444.png||||||Kanehide PS60 Nakiri 180mm||1680U||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||170.000||170.000 ||||||||||||1||1||1||0||||||||This Kanehide nakiri is made with PS60 steel which Hitachi makes for the razor industry and has a dominant share of the market worldwide. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, custom handle made by our woodworker. Brand: Kanehide Construction: Laser Cut, Mono Steel Blade: Monosteel HRC: 60-61 Edge: 50/50 Steel: PS60 Stainless Weight: 4.4 oz (126 g) Edge Length: 182 mm Total Length: 320 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapspe12||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-120mm-184.png||||||Kanehide PS60 Petty 120mm||PS60-1202||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||105.000||105.000 ||||||||||||1||1||1||0||||||||The Kanehide PS knives are made with PS60 (Pure Steel 60) stainless steel. This steel is based on Hitachi's Gin5, which is favored by many razor blade manufacturers. It is taken to a new level by the use of a special heat treatment, which increases the hardness to 60-61 HRC. They also add a level of increased wear resistance by cryogenically treating the steel with liquid nitrogen.
It is a mono steel construction, no layers or cladding. The knife is quite light and is a very nimble item in the hand. It is a thin blade with a well-executed distal taper from around the mid-point to the tip. It has a nice grind and the fit and finish are of a high standard, featuring a well-rounded choil and spine.
Blade height is on the short side so it a great choice for people with smaller hands or those looking for a very agile and delicate blade to be used in the preparation of smaller items and garnishes. The lovely finish on the blade is enhanced by the rosewood handle and stainless steel bolster. We are very impressed with the level of fit and finish associated with the high value of this great kitchen knife. Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut/Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (ok for lefty or righty) Steel: PS60 Stainless HRC: 60-61 Handle: Western, Rosewood Weight: 2.8 oz (79 g) Edge Length: 118 mm Total Length: 230 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapspe15||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-150mm-324.png||||||Kanehide PS60 Petty 150mm||PS60-1204||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Kanehide PS60 Petty 150mm is a really well made utility knife for all kinds of cutting work in the kitchen.
It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regimen. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this is an excellent steel that will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.
We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The mahogany handle is mated to a lovely stainless bolster, which has a smooth and comfortable feel.
We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil. Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (Ok for lefties or righties) Steel: PS60 Stainless HRC: 60-61 Handle: Western Mahogany Weight: 2.9 oz (84 g) Edge Length: 150 mm Total Length: 262 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapssa18||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-573.png||||||Kanehide PS60 Santoku 180mm||PS60-1290||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel, which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhances the hardness but also the wear resistance.
This is a wonderful entry-level knife. Definitely one of the best in our lineup of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy-to-care-for kitchen cutting machine would do well to consider this great value knife. Highly recommended! Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (OK for lefties or righties) Steel: PS60 Stainless HRC: 60-61 Handle: Western Rosewood Weight: 5.8 oz (166 g) Edge Length: 181 mm Total Lentgh: 297 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapssa182||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-185mm-122.png||||||Kanehide PS60 Santoku 180mm||1690U||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||During my 4th trip to Japan I gave each of the 13 blacksmiths I met with a request. My request to Kanehide was to please make a wa handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance of the blades by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burnt end. Brand: Kanehide Construction: Laser Cut, Mono Steel Blade: Monosteel HRC: 60-61 Edge: 50/50 Steel: PS60 Stainless Weight: 4.7 oz (134 g) Edge Length: 183 mm Total Length: 329 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapssu24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-240mm-287.png||||||Kanehide PS60 Sujihiki 240mm||PS60-1217||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||200.000||200.000 ||||||||||||1||1||1||0||||||||At 240mm, the Kanehide PS60 Sujihiki occupies the shorter end of the sujihiki scale. It is a perfect choice for users with small kitchens or restricted board space. Regardless, it is still a formidable slicer.
Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat-treating method followed by a cryogenic treatment using liquid nitrogen at -180 degrees Celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right-side bias at 70/30. The blade is mated to a handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.
We think that the Kanehide PS60 kitchen knives are some of the very best knives at their price point. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife. Maker: Kanehide Region: Seki, Japan Steel: PS60 Type: Sujihiki Weight: 5.9 oz (168 g) Edge Length: 239 mm Total Length: 358 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm Grind: Convexed on Right Side (See Choil Photo) Edge: Asymmetric, Right 70/30 Handle: Yo (Western) Handle Scales: Rosewood Bolster: Stainless||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapssu27||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-513.png||||||Kanehide PS60 Sujihiki 270mm||PS60-1218||resources > japanese-knives > kabe > kapskn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Kanehide is a well-known brand of kitchen cutlery in Japan. They are located in the heart of Japanese knife making, Seki City. They are best known for their meat processing knives, which are used to butcher, fillet, and prepare all kinds of meat products. Many of their knives are single-bevel designs made for specific cutting tasks.
They also make more general kitchen knives, such as this lovely example of a sujihiki. PS60 is a Hitachi-made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat-treating methods which, with the addition of cryogenic treatments, result in a highly wear-resistant blade.
Sujihikis are Japanese versions of Western slicers. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine, as befitting a slicer. The length allows for single-action cuts, which reduce damage to the item being cut. The grind on the blade is right-side biased at 70/30. A well-made rosewood Western handle and stainless steel bolster complete the picture with a very refined look.
This is a lot of knife for the money and one that we highly recommend. Maker: Kanehide Region: Seki, Japan Steel: PS60 Stainless Type: Sujihiki Grind: Convexed on Right Side (See Choil Photo) Edge: Asymmetric, Right 70/30 Handle: Yo (Western) Handle Scales: Rosewood Bolster: Stainless Weight: 6.7 oz (192 g) Edge Length: 270 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapssu271||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-520.png||||||Kanehide PS60 Sujihiki 270mm||1618U||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||195.000||195.000 ||||||||||||1||1||1||0||||||||We asked Kanehide to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish. Brand: Kanehide Construction: Laser Cut, Mono Steel Blade: Monosteel HRC: 60-61 Edge: 50/50 Steel: PS60 Stainless Weight: 5.1 oz (144 g) Edge Length: 271 mm Total Length: 420 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katkkn||item.||solidtemplate||kabe||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-knives-80.png||||||Kanehide TK Knives||||resources > japanese-knives > kabe > ||Knife Types > Japanese Knives > Kanehide Knives > ||||||||||||||||0||1||0||0||||katk12pe katkhori15 katkpe15 katksa18 katkgy21 kabesu27 kabesestho15 kabeho15leha kanehide2 kabeha15leha kabesu27leha ||||Kanehide TK Knives. TK steel is excellent semi-stainless steel that is ideal for use in butchering. The steel sharpens like carbon steel, holds an edge well and since it is mono steel construction it can take lateral bending and tough work without warping the blade. Kanehide is a specialist in knives for pro cooks in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katkgy21||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-gyuto-210mm-101.png||||||Kanehide TK Semi Stainless Gyuto 210mm||2711||resources > japanese-knives > kabe > katkkn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||140.000||140.000 ||||||||2.000 ||||1||1||1||0||||||||The Kanehide TK Gyuto 210mm is a wonderful value knife and one of our favorite recommendations to newcomers. It is made with a semi-stainless steel using a mono steel construction. The knife has a beautiful aesthetic simplicity.
This gyuto has a versatile shape for just about any cutting style, from rocking to slicing to chopping. The thin and pointed tip of the Kanehide TK Gyuto 210mm makes for impressive precision cuts and detail work. The blade height is not too tall at 47mm, which is about perfect for this length. The knife has a slender-sized western-style handle, and is quite light at 6.5 ounces, making this an ideal choice for small- and medium-sized hands. The 210mm size is also great for cooks working with smaller cutting boards.
This knife is exceptionally well balanced between blade and handle, and feels great using both western and pinch grips. The handle is made from a black Japanese pakka wood, which, together with the stainless steel bolster, will last the lifetime of the blade.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Weight: 6.6 oz (186 g) Edge Length: 212 mm Total Length: 338 mm Spine Thickness at Base: 2.0 mm Blade Height: 46.1 mm Steel: Semi Stainless Steel HRC: 61 +- Handle: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katkhori15||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-honesuki-right-150mm-103.png||||||Kanehide TK Semi Stainless Honesuki 150mm Right||2875R||resources > japanese-knives > kabe > katkkn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||60.000||60.000 ||||||||||||1||1||1||0||||||||Kanehide TK Honesuki Right-Handed 150mm. A good honesuki is an indispensable tool for the home or professional chef who needs to fabricate and process chicken, turkey, and game birds. The honesuki is a Japanese version of a boning knife. It differs from a Western boning knife due to its triangular shape and a blade that is stiff with very little flex. It typically has an asymmetrical edge; this model is made for right-handed users.
While it is called a boning knife, the honesuki is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox. Maker: Kanehide Location: Seki City, Japan Construction: Stamped/Mono Steel Steel Type: TK Semi Stainless Type: Honesuki Boning Knife Grind: Single-Sided, Right-Handed Handle: Fibrox Weight: 3.9 oz (110 g) Edge Length: 150 mm Total Length: 270 mm Spine Thickness at Base: 2.3 mm Blade Height: 38.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katk12pe||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-120mm-petty-68.png||||||Kanehide TK Semi Stainless Petty 120mm||2702||resources > japanese-knives > kabe > katkkn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||The Kanehide TK line of kitchen knives represents about the best value we currently offer in our store. After having sold these knives for the past several years, our opinion of them has not lessened at all. There are several reasons for this. Number one is the steel. The knife is made with a very popular semi-stainless steel using a mono steel construction. It is the same steel as can be found in the Kikuichi TKC line of knives, but at a hefty reduction in price. The alloy is hardened to 61 Rockwell. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades.
The second reason is the overall fit and finish. We are still amazed at the high level of construction and finish of both blade and handle that is offered at this budget price.
Lastly, the grinds and profiles are really sterling work. You could easily pay over twice as much for a similar knife from other makers!
If you are looking for a small, easy to use and maintain petty that comes with a great edge that is easy to sharpen, you have found it in the Kanehide TK Petty 120mm!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Weight: 2.7 oz (78 g) Edge Length: 119 mm Total Length: 230 mm Spine Thickness at Base: 1.8 mm Blade Height: 28.1 mm HRC: 61 Steel: Semi Stainless Handle: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katkpe15||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-petty-150mm-176.png||||||Kanehide TK Semi Stainless Petty 150mm||2704||resources > japanese-knives > kabe > katkkn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||We are really impressed with the price-performance ratio of these TK knives from Kanehide. We asked them to make up some blades using their proprietary semi-stainless steel, and the results surprised us. These are great blades at a really great price.
TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to resharpen. Meanwhile it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. It is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
These knives have fairly thin spines with a nice taper to the well-ground tip. The blade height is about average for a knife this size. It’s a good looker with a well-made machine finish on the blade face. The handle and bolster are very well executed. The medium-sized handle is made from black pakka wood and it has a really comfortable feel. The blade shape lends itself to a variety of tasks including fine slicing and intricate work such as garnish preparation.
The Kanehide TK Petty 150mm is a good choice for a new Japanese knife user or a line cook wanting a well-made kitchen tool at a great price. Maker: Kanehide Location: Seki City Japan Steel: TK Semi Stainless Steel Construction: Mono Steel Edge Grind: Double Bevel Weight: 3.0 oz (84 g) Edge Length: 149 mm Total Length: 262 Spine Thickness at Base: 1.8 mm Blade Height: 29.6 mm HRC: 61 Handle: Black Pakka Wood; Western||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katksa18||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-santoku-180mm-123.png||||||Kanehide TK Semi Stainless Santoku 180mm||2790||resources > japanese-knives > kabe > katkkn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||This is a great knife at a really great price. It is a perfect introduction to Japanese-style chef knives. Easy to maintain, easy to sharpen, and easy on the pocket.
The santoku is a multi-purpose knife but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.
The most notable difference is their blade geometry which incorporates a sheep’s foot-shaped tip. The design draws the spine (“backstrap”) down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.
The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle which exhibits a nice level of fit and finish.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Location: Seki City, Japan Steel: TK Semi Stainless Steel HRC: 61 Handle: Yo Pakka Wood Edge 50/50 Weight: 5.8 oz (164 g) Edge Length: 181 mm Total Length: 304 mm Spine Thickness at Base: 1.8 mm Blade Height: 47.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabesu27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-sujihiki-270mm-53.png||||||Kanehide TK Semi Stainless Sujihiki 270mm||2881R||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Kanehide TK kitchen knives feature a unique semi-stainless steel that undergoes a hardening process to achieve a Rockwell hardness of 61. This steel combines the best qualities of stainless steel, such as reduced susceptibility to corrosion and low maintenance, with the exceptional edge retention and ease of sharpening typically found in full carbon blades.
The blade itself is made from a single piece of steel and boasts a well-polished surface achieved through precise machining. Out of the box, the edge is remarkably sharp, and the knife is impressively easy to sharpen while maintaining its effectiveness. The spine and choil areas are skillfully finished, complementing the Western-style Fibrox handle. This mono-steel knife allows it to be flexed. It's ideal for fillet work.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Maker: Kanehide Location: Seki, Japan Construction: Mono Steel, Stamped Steel Type: TK Steel Semi-Stainless Grind: Right Sided Weight: 4.8 oz (138 g) Blade Length: 271 mm Total Length: 390 mm Spine Thickness at Base: 2.1 mm Blade Height: 39.6 mm Handle: Non-slip Fibrox Yo Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kadeknro||item-1||solidtemplate||kniflugandac||https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-denim-knife-roll-41.png||||||Kaneshige Denim Knife Roll||Kaneshige-Roll||specials > linecooks > kniflugandac > ||Resources > For Professionals > Knife Bags > ||140.000||140.000 ||||||||||||1||1||1||0||||||||We take pleasure in discovering unique and useful items to include in our store, from knives and stones to various kitchen tools. There's a constant thrill in offering our customers something that's either uncommon or strikingly different.
Equipped with 5 large knife Pockets, 3 Smaller Knife Pockets and 1 Large Leather Pocket, this knife roll securely houses your blades or other tools. Crafted with top-notch denim, its unadorned yet graceful design encapsulates the essence of Japan.
When fully opened, the bag extends to the dimensions of 30" x 31". Made in Sakai, Japan, by Kosuke Kawamura under his Kaneshige brand.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohicubo16x9||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hinoki-cutting-board-16-5-x-9-5-104.png||||||Kaneshige Hinoki Cutting Board 16.5" X 9.5"||KONOSUKEHINOKI||knife-accessories > booscutboar > ||Accessories > Cutting Boards > ||70.000||70.000 ||||||||4.000 ||||1||1||1||0||||||||This medium size Hinoki cutting board is a pleasure to use. Hinoki wood is a type of Japanese cypress renowned for its beauty and has a nice fragrance. It's very popular in Japan for cutting boards because it has a soft feel that is gentle on your knife edges. Kaneshige's Hinoki wood is grown in Japan under the forest stewardship council (FSC) certified for sustainable forest management practices. Care of your board is simple, just wet the surface before use to prevent staining and hand wash using a mild detergent and rinse thoroughly after you are done. Do not wash in the dishwasher. Measures 16.5" long by 9.5" wide by 0.75" deep.
Ground shipping only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaust90||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-90mm-19.png||||||Kanetsugu AUS-8A Sheep's Foot Petty 90mm||SKT-2000||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||30.000||30.000 ||||||||||||1||1||1||0||||||||We’re always on the hunt for high-quality knives that deliver exceptional value—especially for our hardworking line cook customers. This one checks all the boxes. With durable stainless steel, a precision-thin blade, and expertly ground edges, it’s a standout choice at an unbeatable price.
Crafted from AUS-8A steel, this knife offers outstanding rust resistance and effortless sharpening. It’s comparable to U.S.-made 440 steel but produced by a renowned Japanese steel mill, ensuring top-tier performance and reliability in the kitchen. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 1.3 oz (36 g) Edge Length: 90 mm Total Length: 198 mm Spine Thickness at Heel: 1.4 mm Blade Height: 21 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaustgy21||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-210mm-200.png||||||Kanetsugu AUS-8A Stainless Gyuto 210mm||SKT-2005||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||60.000||60.000 ||||||||||||1||1||1||0||||||||We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 3.7 oz (108 g) Edge Length: 210 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaustna15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-nakiri-150mm-30.png||||||Kanetsugu AUS-8A Stainless Nakiri 165mm||SKT-2007||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||50.000||50.000 ||||||||||||1||1||1||0||||||||We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 4.0 oz (114 g) Edge Length: 158 mm Total Length: 291 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaustpe12||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-120mm-38.png||||||Kanetsugu AUS-8A Stainless Petty 120mm||SKT-2001||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||35.000||35.000 ||||||||||||1||1||1||0||||||||For those who need a compact yet powerful kitchen tool, this 120mm petty knife is a game-changer. Perfect for precision tasks, it features a razor-sharp, thin blade with expertly crafted grinds—delivering the control and performance line cooks demand. All at an unbeatable price.
Made from high-quality AUS-8A stainless steel, this knife offers excellent rust resistance and effortless sharpening. Comparable to U.S.-made 440 steel, it’s crafted in a top-tier Japanese steel mill, ensuring durability, reliability, and an edge that lasts. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 1.7 oz (48 g) Edge Length: 120 mm Total Length: 227 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaustpe15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-150mm-13.png||||||Kanetsugu AUS-8A Stainless Petty 150mm||SKT-2002||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||40.000||40.000 ||||||||||||1||1||1||0||||||||For those who need a compact yet powerful kitchen tool, this 150mm petty/utility knife is a game-changer. Perfect for precision tasks, it features a razor-sharp, thin blade with expertly crafted grinds—delivering the control and performance line cooks demand. All at an unbeatable price.
Made from high-quality AUS-8A stainless steel, this knife offers excellent rust resistance and effortless sharpening. Comparable to U.S.-made 440 steel, it’s crafted in a top-tier Japanese steel mill, ensuring durability, reliability, and an edge that lasts. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 1.9 oz (54 g) Edge Length: 151 mm Total Length: 257 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanetsugu||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-santoku-165mm-61.png||||||Kanetsugu AUS-8A Stainless Santoku 165mm||SKT-2003||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Kanetsugu AUS-8A Stainless Santoku 165mm. We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 3.3 oz (92 g) Edge Length: 168 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaustsu21||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-sujihiki-210mm-13.png||||||Kanetsugu AUS-8A Stainless Sujihiki 210mm||SKT-2006||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||65.000||65.000 ||||||||||||1||1||1||0||||||||We're always on the lookout for knives that offer exceptional value for our line cook customers—and this one delivers. With high-quality stainless steel, a thin blade featuring well-executed grinds, and an unbeatable price point, it’s a solid performer in the kitchen. The edge steel is AUS-8A, a stainless steel known for its excellent rust resistance and ease of sharpening. Comparable to U.S.-made 440 steel, AUS-8A is manufactured by a Japanese steel mill following the same trusted recipe, offering a balance of durability and maintenance ease.
This knife is crafted by Kanetsugu Cutlery in the renowned knife-making city of Seki, Japan. It features a San Mai construction with roll forging for added strength and performance. The core steel is AUS-8A, clad in stainless for enhanced corrosion resistance. With a hardness rating of 59–60 HRC, it maintains a sharp edge while remaining easy to sharpen. The walnut Western-style handle provides a comfortable grip, and the knife's well-balanced design makes it a pleasure to use during long prep sessions. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 3.3 oz (92 g) Edge Length: 210 mm Total Length: 335 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm Maker: Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak Octagonal Weight: 4.1 oz (118g) Edge Length: 210 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kashvgsa17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-gyuto-210mm-13.png||||||Kanetsugu Shiun VG10 Gyuto 210mm||SKT-6503||newarrivals > ||New Arrivals > ||150.000||150.000 ||||||||||||1||1||1||0||||||||We're always on the lookout for knives that offer great value, especially for our hardworking line cook customers. Here's a great find: a gyuto knife that combines good stainless steel, a thin blade, and a comfortable oak handle—all at an unbeatable price.
In Japanese, "Shiun" (紫雲) translates to "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," while "雲" (un) means "cloud." This poetic imagery evokes a sense of beauty and tranquility, often found in art and literature. Maker: Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak Octagonal Weight: 4.8 oz (138 g) Edge Length: 204 mm Total Length: 352 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kashvgpe15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-petty-150mm-10.png||||||Kanetsugu Shiun VG10 Petty 150mm||SKT-6203||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||85.000||85.000 ||||||||||||1||1||1||0||||||||We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with a nice oak handle, and an excellent price make the knife a winner.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky. Maker; Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak Octagonal Weight: 2.8 oz (80 g) Edge Length: 150 mm Total Length: 279 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsa17||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-santoku-170mm-7.png||||||Kanetsugu Shiun VG10 Santoku 170mm||SKT-6303||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||125.000||125.000 ||||||||||||1||1||1||0||||||||We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with a nice oak handle, and an excellent price make the knife a winner.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky. Maker: Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak Octagonal Weight: 4.6 oz (172 g) Edge Length: 172 mm Total Length: 321 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaspgy21||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-gyuto-210mm-158.png||||||Kanetsugu SPG2 Gyuto 210mm||SKT-9304||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: SPG2 Stainless Steel HRC: 62-63 Cladding: Damascus Stainless Finish: Mirror Weight: 5.4 oz (152 g) Edge Length: 207 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kasppe15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-petty-150mm-157.png||||||Kanetsugu SPG2 Petty 150mm||SKT-9302||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: SPG2 Stainless Steel HRC: 62-63 Cladding: Damascus Stainless Finish: Mirror Weight: 2.3 oz (66 g) Edge Length: 151 mm Total Length: 280 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaspsa18||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-santoku-180mm-114.png||||||Kanetsugu SPG2 Santoku 180mm||SKT-9303||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: SPG2 Stainless Steel HRC: 62-63 Cladding: Damascus Stainless Finish: Mirror Weight: 4.8 oz (136 g) Edge Length: 179 mm Total Length: 330 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaspsu24||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-sujihiki-240mm-157.png||||||Kanetsugu SPG2 Sujihiki 240mm||SKT-9305||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: SPG2 Stainless Steel HRC: 62-63 Cladding: Damascus Stainless Finish: Mirror Weight: 5.2 oz (148 g) Edge Length: 239 mm Total Length: 391 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kangaroostrop||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1x6-91.png||||||Kangaroo Strop for Edge Pro 1" x 6"||EPRooStrop1x6||specials > linecooks > shac > kangaroostrops > ||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||13.000||13.000 ||||||||0.120 ||||1||1||1||0||||||||Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, 'roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is. Maker: Kanjo Location: Seki City Japan Construction: Mono Steel, Laser Cut Steel: 1K6 Stainless Steel HRC: 60+- Edge Length: 180mm Blade Height at Heel: 46mm Overall Length: 300mm Weight: 156g / 5.5oz Handle: Red Pakka Wood / Yo Style (Western) Edge Grind: 50/50 See Choil Shot||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanjo||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-75.png||||||Kanjo 1K6 Stainless Kiritsuke 210mm||KK6-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Kanjo 1K6 Kiritsuke combines several nice components to make an affordable, good-performing knife for everyday use.
Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.
The handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family. Maker: Kanjo Location: Seki City Japan Construction: Mono Steel, Laser Cut Steel: 1K6 Stainless Steel HRC: 60+- Edge Length: 210mm Blade Height at Heel: 45mm Overall Length: 333mm Weight: 168g / 5.9oz Handle: Red Pakka Wood / Yo Style (Western)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanjovg10||item.||solidtemplate||kanjoknives||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-51.png||||||Kanjo Damascus Knives||||specials > forknco > kanjoknives > ||Resources > For Knife Collectors > Kanjo Knives > ||||||||||||||||0||1||0||0||||kazdpe15 kovgdabucu kovgdagy21cu kavgbldape152 kavgsa18 kavgladape15 kavgladagy21 kavgladaki21 kavgladagy24 kavgladaki24 ||||Kanjo Tsukahara is a knife sharpener and blade designer based in Seki City Japan. He does excellent knives with specialty steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanjoknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-knives-68.png||||||Kanjo Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||kanjozdp189 kanjovg10 kanjo1k6 ||||Kanjo Tsukahara comes from a family of master sharpeners and he has developed this very cool line of ZDP189 knives that we're excited to deal exclusively in the USA. ZDP189 is top shelf stainless steel with high hardness and fantastic edge retention. They're mated to some beautiful black micarta, western handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kazdpe15||item-1||solidtemplate||kanjovg10||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-petty-150mm-293.png||||||Kanjo Ladderback VG2/VG10 Petty 150mm||JCL-P15L||specials > forknco > kanjoknives > kanjovg10 > ||Resources > For Knife Collectors > Kanjo Knives > Kanjo Damascus Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||We are suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special looking and feeling handle is constructed from black micarta in a sleek western full tang design. The handle scales mate up to the finely finished stainless bolster and are attached to the tang with an unusual five pin arrangement.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG2/VG10 HRC: 60-61 Cladding: Stainless Cladding Handle: Yo (Western) Scales: Black Micarta Edge Length: 150 mm Blade Height: 30 mm Spine Thickness: 2.7 mm Weight: 3.8 oz||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgbldape152||item-1||solidtemplate||kanjovg10||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-petty-150mm-375.png||||||Kanjo VG10 Black Damascus Petty 150mm||KG0-P150||specials > forknco > kanjoknives > kanjovg10 > ||Resources > For Knife Collectors > Kanjo Knives > Kanjo Damascus Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Kanjo VG10 Black Damascus Petty 150mm. During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.
Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.
Fit and finish on these knives is top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG10 HRC: 60-61 Cladding: Stainless Cladding Handle: Wa Octagonal Grey, Black Pakka Wood Ferrule: Black Pakka Wood Weight: 2.9 oz/ 82g Edge Length: 146 mm Overall Length: 272 mm Spine Thickness at Heel: 232 mm Blade Height at Heel: 29.7 mm Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG10 HRC: 60-61 Cladding: Stainless Cladding Handle: Wa Octagonal Grey, Black Pakka Wood Ferrule: Black Pakka Wood Edge Length: 175 mm Blade Height: 48 mm Spine Thickness: 2.2 mm Weight: 5.2 ounces / 148||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdabucu||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-bunka-custom-148.png||||||Kanjo VG10 Damascus Bunka 180mm||JVT-B17CG||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara is a small maker in Seki City and he's doing some very nice work. Here is a beautiful example. VG10, or V-Gold 10, is a modern cocktail of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. Put together, the relatively small amounts of these metals give VG10 steel its many important properties, including an ability to hold an edge coupled with great durability. VG10 is a really popular alloy employed in the making of many top brand Japanese kitchen knives including Shun and Miyabi. It is fully stainless and thus really easy to maintain.
Kanjo-san tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is enhanced by etching the blade after it is forged.
The combination of the tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are becoming more popular due to their do-it-all abilities and intriguing looks. They are proficient cutters, slicers, and choppers, while the fine tip allows them to take on smaller ingredients and get into tight spaces. Brand: Kanjo Location: Seki, Japan Sharpener: Kanjo Tsukahara Construction: Laser Cut, San Mai Cladding: Stainless Damascus Core Steel: VG10 Handle: Pakka Wood Octagonal Ferrule: Black Pakka Engraving: Etched Weight: 5.1 oz (146 g) Edge Length: 185 mm Total Length: 335 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 47 mm Edge Grind: 60/40 asymmetric (ok for left- or right-handed users) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdagy21cu||item-1||solidtemplate||kanjovg10||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-gyuto-210mm-custom-172.png||||||Kanjo VG10 Damascus Gyuto 210mm||JVT-G21B||specials > forknco > kanjoknives > kanjovg10 > ||Resources > For Knife Collectors > Kanjo Knives > Kanjo Damascus Knives > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Kanjo san is a small maker in Seki City Japan and he's turning out some lovely knives. These VG-10 Damascus knives are hardened to 60 HRC. A cladding of stainless damascus adds strength, shock protection, and great looks. The beautiful organic pattern is obtained by using an etched engraving technique. The fine-looking kanji script is also etched for durability, resulting in a great looking blade that is easy to maintain and care for.
The gyuto featured here is very similar to its other stablemates but in this instance, it wears Eastern boots, as in a yo handle! The cutting-edge measures 210mm which is a nice size for this style of knife when space or small hands are a consideration. But even if these are not issues, its compact dimensions make it a very nimble, light, and easy to maneuver kitchen cutter.
Brand: Kanjo Maker: Kanjo Tsukahara Location: Seki Japan Construction: San Mai, Laser Cut Edge Steel: VG10, Stainless Cladding: Stainless, Damascus Weight: 6.6oz Edge Length: 216mm Blade Height: 46mm Handle: Black Pakkawood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgladagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-gyuto-210mm-171.png||||||Kanjo VG10 Ladderback Damascus Gyuto 210mm||KVL-G21CG||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Kanjo VG10 Ladderback Damascus Gyuto 210mm. We're suckers for damascus blades, and when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Gyuto is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. Great for general purpose use and a perfect choice for a daily driver. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG2/VG10 HRC: 60-61 Cladding: Stainless Cladding Edge Grind: Even Edge Length: 205 mm Blade Height: 46 mm Spine Thickness: 2 mm Weight: 5.6oz / 160 g Handle: Stabilized, Black Pakka and Grey Pakka Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgladagy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-gyuto-240mm-182.png||||||Kanjo VG10 Ladderback Damascus Gyuto 240mm||KVL-G24CG||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||300.000||300.000 ||||||||||||1||1||1||0||||||||We're suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG2/VG10 HRC: 60-61 Cladding: Stainless Cladding Handle: Yo (Western) Scales: Black Micarta Edge Length: 232 mm Blade Height: 49.5 mm Spine Thickness: 1.8 mm Weight: 6oz / 170 g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgladaki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-kiritsuke-210mm-171.png||||||Kanjo VG10 Ladderback Damascus Kiritsuke 210mm||KVL-K21CG||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Kanjo VG10 Ladderback Damascus Kiritsuke 210mm. We're suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost anything you can throw at it in the kitchen. It's the perfect size for general purpose use. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG2/VG10 HRC: 60-61 Cladding: Stainless Cladding Edge Grind: Even Edge Length: 205 mm Blade Height: 45 mm Spine Thickness: 1.8 mm Weight: 5.6oz / 160 g Handle: Stabilized Black and Grey Pakka Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgladaki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-kiritsuke-240mm-171.png||||||Kanjo VG10 Ladderback Damascus Kiritsuke 240mm||KVL-K24CG||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||300.000||300.000 ||||||||||||1||1||1||0||||||||We are suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Kiritsuke is a very versatile and good looking knife. It will chop, slice, and cut almost any ingredient you use in your kitchen. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG2/VG10 HRC: 60-61 Cladding: Stainless Cladding Edge Grind: Even Edge Length: 232 mm Blade Height: 49.5 mm Spine Thickness: 1.8 mm Weight: 6oz / 170 g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgladape15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-petty-150mm-171.png||||||Kanjo VG10 Ladderback Damascus Petty 150mm||KVL-P15CG||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Kanjo VG10 Ladderback Damascus Petty 150mm. We're suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG2/VG10 HRC: 60-61 Cladding: Stainless Cladding Edge Grind: Even Edge Length: 142 mm Blade Height: 28.5 mm Spine Thickness: 1.8 mm Weight: 2.7oz / 78 g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanjozdp189||item.||solidtemplate||kanjoknives||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-69.png||||||Kanjo ZDP189 ||||specials > forknco > kanjoknives > ||Resources > For Knife Collectors > Kanjo Knives > ||||||||||||||||0||1||0||0||||kazdpe151 kazdgy211 kazdgy241 kazdpe12 kazdgy21 kazdgy24 ||||Kanjo Tsukahara is making some excellent knives using top shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kazdgy21||item-1||solidtemplate||kanjozdp189||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-210mm-189.png||||||Kanjo ZDP189 Gyuto 210mm ||JZD-G21L||specials > forknco > kanjoknives > kanjozdp189 > ||Resources > For Knife Collectors > Kanjo Knives > Kanjo ZDP189 > ||400.000||400.000 ||||||||||||1||1||1||0||||||||During a trip to Japan a few years ago I met young up-and-coming blacksmith, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA. I pushed him to do knives in ZDP-189 since I knew that steel was very popular with our customers but was not being used by many of our suppliers. At the time, Henckels had an exclusive for ZDP-189 and it took a while for the steel mill to relent and start selling the alloy to outsiders.
Fast forward a few years, and we are now able to present the one of the results of this collaboration. The Kanjo ZDP-189 Gyuto 210mm is made with ZDP-189 Powdered Metallurgical Steel. This super steel boasts some serious attributes. It is one of the highest wear resistant steels available from Hitachi Metals, while it also has some of the highest hardness and carbon content of any knife steel.
Used in the right context, as in kitchen knife blades, this alloy is one of the best high carbon semi stainless steels around. Note we do say semi stainless, as the core ZDP189 can corrode if neglected. Of course the soft stainless cladding goes a long way to reducing this occurrence.
We really like the subtly curved spine of this gyuto and beautifully shaped profile. The blade height is taller than many 210mm knives of this type, which together with the western style handle offer good knuckle clearance and an ingrained ability to rock chop with ease. Fit and finish on these knives is top shelf and the design aesthetic is among the best we have seen. We look forward to seeing more knives from this exciting young blade maker. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP-189 Stainless Steel HRC: 65 Cladding: Stainless Cladding Handle: Yo (Western) Scales: Black Micarta Edge Length: 210 mm Blade Height: 52.1 mm Spine Thickness: 2.8 mm Weight: 7.8 ounces||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kazdgy211||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-210mm-192.png||||||Kanjo ZDP189 Gyuto 210mm ||KZD-G21CG||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP189 Stainless Steel HRC: 66 Cladding: Stainless Cladding Edge Grind: Even 50/50 Handle: Wa Octagonal Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 5.7 oz (162 g) Edge Length: 212 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kazdgy241||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-240mm-209.png||||||Kanjo ZDP189 Gyuto 240mm||KZD-G24CG||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||330.000||330.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP189 Stainless Steel HRC: 66 Cladding: Stainless Cladding Edge Grind: Even 50/50 Handle: Wa Octagonal Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 6.8 oz (194 g) Edge Length: 240 mm Total Length: 388 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kazdgy24||item-1||solidtemplate||kanjozdp189||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-240mm-212.png||||||Kanjo ZDP189 Gyuto 240mm ||JZD-G24L||specials > forknco > kanjoknives > kanjozdp189 > ||Resources > For Knife Collectors > Kanjo Knives > Kanjo ZDP189 > ||449.000||449.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara began blademaking just five years before we met him, when he started working with his father Tsukahara-san, maker of our Kohetsu HAP40 and AS lines. He has taken to the job in an amazingly short time and is now producing some very nice blades, especially considering the short apprenticeship. Both father and son are master sharpeners and they only do edge sharpening on doughnut wheel machines.
Over a beer a while ago we asked Kanjo-san to make some knives out of the Hitachi steel known as ZDP-189. It is one of their top steels, containing large quantities of carbon and chromium. This combination results in very high levels of hardness with ZDP-189 knife blades averaging around 64 HRC. Kanjo-san is able to take these blades to an even higher 65 HRC.
The knives featured here are the first results of this collaboration. They are made with a stainless steel cladding and are laser cut from a san-mai sandwich. The hairline finish is artfully applied and together with the beautifully formed bolster and unusual handle design result in a knife with some interesting design elements and a subtle grace to its overall appearance. We particularly like the curved spine and lovely edge profile, both of which show an immense amount of design maturity.
We look forward to working with this exciting young blade maker in the future. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP-189 Stainless Steel HRC: 65 Cladding: Stainless Cladding Handle: Yo (Western) Scales: Black Micarta Weight: 8.3 oz/ 236g Blade Length: 237 mm Overall Length: 366mm Spine Thickness at Heel: 2.6 mm Blade Height at Heel: 54.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kazdpe12||item-1||solidtemplate||kanjozdp189||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-petty-120mm-98.png||||||Kanjo ZDP189 Petty 120mm ||JZD-P12L||specials > forknco > kanjoknives > kanjozdp189 > ||Resources > For Knife Collectors > Kanjo Knives > Kanjo ZDP189 > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara is the son of Tsukahara-San, who makes the Kohetsu HAP40 and AS lines for us. Kanjo started working for his father about 5 years ago, after he graduated from school. He asked me a couple years ago, over some beers, about designing some knives for CKTG and these fine items are the result.
We asked him to make the blades out of ZDP-189, which is a Hitachi manufactured alloy. It is one of the newer super steels and it contains large quantities of carbon and chromium, the combination of which results in very high levels of hardness. ZDP-189 knife blades average around 64 HRC but Kanjo-san is able to take these blades to a remarkable 65 HRC. Of course with this level of hardness you can expect superb edge retention but at the cost of some difficulty in sharpening. The steel is stainless but will still require some care with cleaning and drying between uses. This is somewhat mitigated by the stainless cladding.
The Kanjo ZDP189 Petty 120mm is an elegant and beautifully constructed small petty that will work its magic on the cutting board as well as in hand. Whether it is chopping fine herbs, coring vegetables, or making light work of garnishes, this knife will please and reward its owner for many years to come. The beautifully constructed and sculpted micarta handle is made in the western style and attached to the full tang with five small stainless pins. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP-189 Stainless Steel HRC: 65 Cladding: Stainless Cladding Handle: Yo (Western) Scales: Black Micarta Edge Length: 117 mm Blade Height: 27 mm Spine Thickness: 2.7 mm Weight: 3.5 oz||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kazdpe151||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-petty-150mm-327.png||||||Kanjo ZDP189 Petty 150mm ||KZD-P15CG||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP189 Stainless Steel HRC: 66 Cladding: Stainless Cladding Edge Grind: Even 50/50 Handle: Wa Octagonal Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 2.9 oz (82 g) Edge Length: 150 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaasbu162||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-165mm-334.png||||||Karaku AS Bunka 165mm||WAS-B16U||resources > japanese-knives > karakuknives > kaaskn > ||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The steel used in these knives is one of the best carbon steels on the market. Aogami Super (AS) is known for its ability to take and keep a super sharp edge. It is also very reactive, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry.
We've upgraded this handle to a nice oak octagonal handle with a burnt finish. It makes this knife an enticing value.
If you have not tried an AS knife, this could be your time to experience this super steel at a truly affordable price. Maker: Karaku Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Cladding: Iron Finish: Kurouchi Weight: 4.7 oz (134 g) Edge Length: 171 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl1gy21cu1||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-custom-421.png||||||Karaku AS Gyuto 210mm||WAS-G21U||resources > japanese-knives > karakuknives > kaaskn > ||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||The Karaku AS gyutos are constructed using the highest grade of carbon steel in the industry. Aogami Super Steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.
The Karaku gyuto is the most popular sized knife we sell, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.
It now comes with an upgraded burnt urushi octagonal handle that is stabilized for years of worry-free use.
If you have not tried an AS steel knife, this could be your time to experience this super steel at a truly affordable price. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami Super Steel Finish: Kurouchi Edge Grind: Even (See Choil Shot) Engraving: Stamped on Both Sides Weight: 5.9 oz (166 g) Edge Length: 214 mm Total Length: 365 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaasgy24||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-240mm-489.png||||||Karaku AS Gyuto 240mm||WAS-G24U||resources > japanese-knives > karakuknives > kaaskn > ||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Karaku knives are made in Tosa, Japan, and they are good entry-level knives that use Aogami Super steel. Michikuni Tokaji is the blacksmith who makes these for us, and he's the same one who also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan, and they specialize in kurouchi knives and affordable prices. Because of its physical isolation, Tosa traditionally has a unique culture compared to other areas of Japan. You can see this different culture in the knives that are made in the Tosa region. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami Super Steel Finish: Kurouchi Edge Grind: Even (See Choil Shot) Engraving: Stamped on Both Sides Weight: 6.5 oz (186 g) Edge Length: 246 mm Total Length: 399 mm Spine Thickness at Base: 4 mm Blade Height: 49 mm Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaskn||item.||solidtemplate||karakuknives||https://s.turbifycdn.com/aah/chefknivestogo/karakue-as-knives-75.png||||||Karaku AS Knives||||resources > japanese-knives > karakuknives > ||Knife Types > Japanese Knives > Karaku Knives > ||||||||||||||||0||1||0||0||||zaaspe15 kaasbu162 kabl1sa16 kaasna163 kabl1gy21cu1 kaasgy24 ||||Karaku knives are made in Tosa, Japan, and they are good entry-level knives that use Aogami Super steel. Michikuni Tokaji is the blacksmith who makes these for us; he also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan and they specialize in kurouchi knives and affordable prices.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaasna163||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-nakiri-165mm-568.png||||||Karaku AS Nakiri 165mm||WAS-N16U||resources > japanese-knives > karakuknives > kaaskn > ||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Karaku nakiris make a great starting point in your journey into the world of Japanese Carbon Steel kitchen knives. The Karaku 165mm Nakiri would also be a great choice for someone looking to discover the versatility and functionality of this popular kitchen knife design.
The knife oozes character, and after a quick trip to your favorite stones, it will surprise you with its performance and ability to take and maintain a super fine edge. We included the video with a different handle since the blade description is worthwhile. You will get the knife pictured. Please note that carbon steel knives can rust, so wash and towel-dry after use to keep this from happening. Maker: Karaku Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Cladding: Iron Finish: Kurouchi Weight: 5.9 oz (168 g) Edge Length: 161 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm Handle: Oak Octagonal (trust photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl1sa16||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-santoku-165mm-221.png||||||Karaku AS Santoku 165mm||WAS-S16U||resources > japanese-knives > karakuknives > kaaskn > ||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The steel used in these knives is one of the best carbon steels on the market. Aogami Super Steel is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry after use and washing.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried an Aogami Super, carbon steel knife, this could be your time to experience this steel at a truly affordable price. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami Super Steel Finish: Kurouchi Edge Grind: Even Weight: 4.9 oz (140g) Blade Length: 171 mm Overall Length: 311 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl1gy211||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-870.png||||||Karaku Blue #1 Bunka 170mm||WAO-B16U||shopbysteel > blue1steel > karakublue1 > ||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||115.000||115.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 bunka kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.
The Karaku bunka is the most popular-sized knife used in Japan, along with the santoku, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now comes with an upgraded octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel HRC: 61 Finish: Kurouchi Edge Grind: Even (See Choil Photo) Engraving: Stamped on Both Sides Weight: 4.7 oz (134 g) Edge Length: 171 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl1gy212||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-863.png||||||Karaku Blue #1 Gyuto 210mm||WAO-G21U||shopbysteel > blue1steel > karakublue1 > ||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||125.000||125.000 ||||||||||||1||1||1||0||||||||The steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry after use and washing.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel Finish: Kurouchi Edge Grind: Even Weight: 5.9 oz (166 g) Edge Length: 213 mm Total Length: 355 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl1gy24||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-240mm-61.png||||||Karaku Blue #1 Gyuto 240mm||WAO-G24U||shopbysteel > blue1steel > karakublue1 > ||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||135.000||135.000 ||||||||||||1||1||1||0||||||||The steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry after use and washing.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel Finish: Kurouchi Edge Grind: Even Weight: 6.5 oz (186 g) Edge Length: 245 mm Total Length: 392 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Burnt Oak||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|karakublue1||item.||solidtemplate||blue1steel||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-knives-63.png||||||Karaku Blue #1 Knives||||shopbysteel > blue1steel > ||Shop by Steel > Blue #1 Steel > ||||||||||||||||0||1||0||0||||kabl1na16 kabl1sa161 kabl1gy211 kabl1gy212 kabl1gy24 ||||Karaku knives are made in Tosa, Japan, and they are good entry-level knives that use Aogami Super steel. Michikuni Tokaji is the blacksmith who makes these for us; he also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan and they specialize in kurouchi knives and affordable prices.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl1na16||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-nakiri-165mm-220.png||||||Karaku Blue #1 Nakiri 165mm||WAO-N16U||shopbysteel > blue1steel > karakublue1 > ||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||115.000||115.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 nakiri kitchen knife is crafted using one of the most respected high-carbon steels in Japanese knife making: Aogami #1. Known for its outstanding edge retention and ease of sharpening, this steel is a favorite among serious chefs and knife enthusiasts alike.
The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.
If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.
Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.
Each knife is made by hand so measurements will vary. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel HRC: 61 Finish: Kurouchi Edge Grind: Even (See Choil Photo) Engraving: Stamped on Both Sides Weight: 5.7 oz (162 g) Edge Length: 165 mm Total Length: 317 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm Handle: Octagonal Oak with Burnt Urushi Finish ||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl1sa161||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/the-karaku-blue-1-santoku-165mm-17.png||||||Karaku Blue #1 Santoku 165mm||WAO-S16U||shopbysteel > blue1steel > karakublue1 > ||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||115.000||115.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 santoku kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen with relative ease.
The Karaku santoku is the most popular knife in Japan. This one has a nice profile for both rocking and push-cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now has an upgraded blue octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel HRC:61 Finish: Kurouchi Edge Grind: Even (See Choil Shot) Engraving: Stamped on Both Sides Weight: 4.8 oz (136 g) Edge Length: 172 mm Total Length: 313 mm Spine Thickness at Heel: 3.5 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|karakuknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/karaku-knives-82.png||||||Karaku Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||kaaskn karakublue1 ||||Karaku knives are made in Tosa, Japan, and they are good entry-level knives that use Aogami Super steel. Michikuni Tokaji is the blacksmith who makes these for us; he also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan and they specialize in kurouchi knives and affordable prices.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kasumiknives1||link.||solidtemplate||knives1||https://s.turbifycdn.com/aah/chefknivestogo/kasumi-knives-35.png||||||Kasumi Knives||||knives1 > ||Japanese Knives > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kasakn||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/kasumi-santoku-knife-30.png||||||Kasumi Santoku Knife||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katayamaknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/katayama-knives-68.png||||||Katayama Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||kavgpe13 kavgsa16 kavgbu161 katayama1 katayama katayamasg2 kavgsu24 kavgsu27 ||||The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss Saji san in Echizen and is now becoming an independent knife maker starting in April 2021. His first collection is VG-10 Damascus. He'll also be making knives with SG2.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgbu161||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-bunka-165mm-216.png||||||Katayama VG10 Bunka 165mm||KY-102||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Looking for a knife that combines traditional craftsmanship with modern functionality? Look no further than Katayama san's VG10 Damascus collection! With nearly a decade of apprenticeship under master blacksmith Saji san, Katayama san brings the best of both worlds to your kitchen.
Each knife is carefully hammer forged and features a san mai construction for durability and longevity. The 50/50 edge grind and VG10 steel with a 61 HRC ensure a sharp and long-lasting edge, while the stainless Damascus cladding adds an eye-catching touch of style.
The Kiyaki octagonal handle provides a comfortable grip, and the walnut ferrule adds a touch of natural elegance. And at only 3.9oz and 305mm in length, this knife is as lightweight and easy to handle as it is beautiful.
Don't miss your chance to own a piece of traditional Japanese craftsmanship with a modern twist. Order your Katayama Damascus knife today! Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Walnut Weight: 3.9 oz (112 g) Edge Length: 162 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 48 mm Photos by Gustavo Bermudez Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Walnut Weight: 6.3 oz (180 g) Edge Length: 216 mm Total Length: 360 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katayamasg2||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/katayama-sg2-120.png||||||Katayama VG10 Gyuto 240mm||KY-105||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||220.000||220.000 ||||||||||||1||1||1||0||||||||The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss Saji san in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. These beauties feature beautiful Damascus cladding and nice octagonal handles with hand-engraved kanji on the blades.
Maker: Katayama san Location: Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: VG10 Stainless Steel HRC: 61 Edge Grind: Even Cladding: Suminagashi, Stainless Handle: Kiyaki Octagonal Ferrule: Walnut Weight: 6.8oz / 194g Blade Length: 244mm Overall Length: 392mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 54mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katayama1||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-nakiri-160mm-165.png||||||Katayama VG10 Nakiri 160mm||KY-103||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts. Blacksmith: Katayama San Location: Echizen Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Walnut Weight: 5.4oz / 150g Blade Length: 161mm Overall Length: 301mm Spine Thickness at Heel: 2.6mm Blade Height at Heel: 50.0mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgpe13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-petty-135mm-176.png||||||Katayama VG10 Petty 135mm||KY-100||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Katayama-san is a talented young blacksmith based in Echizen, Japan, who trained for nearly a decade under the renowned Saji-san before launching his own workshop in early 2020. This knife comes from his debut collection, crafted from VG10 stainless steel and clad in a beautifully executed Damascus pattern. We're honored to be among the first overseas shops to carry his work.
This petty knife is ideal for precise kitchen tasks like peeling, trimming, and slicing smaller ingredients. It features a hand-forged San Mai construction with a 50/50 edge grind, providing excellent balance and cutting performance. The stainless Damascus cladding not only protects the VG10 core but also delivers striking visual appeal.
The knife is fitted with a handsome octagonal kiyaki wood handle paired with an ebony ferrule, offering a comfortable and refined grip.
Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Ebony Weight: 2.6 oz (74 g) Edge Length: 137 mm Total Length: 267 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm Please trust photos over video.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-santoku-165mm-221.png||||||Katayama VG10 Santoku 165mm||KY-101||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts. Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Walnut Weight: 4.3 oz (122 g) Edge Length: 165 mm Total Length: 308 mm Spine Thickness at Heel: 1.8 mm Blade Height at Heel: 50.7mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsu24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-sujihiki-240mm-165.png||||||Katayama VG10 Sujihiki 240mm ||KY-106||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts. Blacksmith: Katayama San Location: Echizen Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Walnut Weight: 5.2oz / 145g Blade Length: 245mm Overall Length: 393mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 41.4mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsu27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-sujihiki-270mm-137.png||||||Katayama VG10 Sujihiki 270mm||KY-107||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts. Blacksmith: Katayama San Location: Echizen Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Walnut Weight: 5.4oz / 150g Blade Length: 276mm Overall Length: 424mm Spine Thickness at Heel: 2.4mm Blade Height at Heel: 41.6mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hiroshikato||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/hiroshi-kato-47.png||||||Kato (Yoshimi) ||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||katoknives1 kanehiro kagistkn masakageyuki makida musakagekoishi kayosu kavgsu yokasg2da yoshimienju yohikn yoshimiminamo ||||Yoshimi Kato works at Takefu Knife Village co-operative. He makes a number of different knives under different names including Kanehiro and Masakage. This is somewhat common with many of the blacksmiths that work in small shops and lack the distribution and contacts to sell directly to the public.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaosukn||item.||solidtemplate||aosust||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-aogami-super-107.png||||||Kato Aogami Super||||shopbysteel > aosust > ||Shop by Steel > Aogami Super Steel > ||||||||||||||||0||1||0||0||||kawa15 kaasbu161 kawa16 kasa16 kaasgy18 kawa21 kaasgy270 kasu271 ||||The excellent hand-made knives by Kato san and his team of highly skilled bladesmiths from Takefu Village. They feature Aogami Super steel with stainless steel cladding with a nashiji finish. It's an excellent combination for kitchen knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanehiro||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-knives-76.png||||||Kato Aogami Super Nashiji||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||kawa15 kaasbu161 kasa16 kawa16 kaasgy18 kawa21 kaasgy270 kasu271 ||||Mr. Yoshimi Kato from Echizen, Japan, is part owner of the Takefu Village Cooperative knife factory.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaasbu161||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-as-bunka-165mm-187.png||||||Kato AS Bunka 165mm||D-510||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Bunka knives are gaining in popularity. Their compact length, tall height, and reverse tanto-style tips make them perfect all-arounders in many home and professional kitchens. They are fun to use for many styles of cutting and chopping, and the pointed delicate tips make them great for fine detail work like garnish prep. These knives are tight, fast, and dexterous in use. Plus they look so cool!
The Kato AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his small crew. They are made with a core of Aogami Super steel, which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.
Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely handmade. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Shot) Weight: 4.4 oz (125 g) Edge Length: 165 mm Total Length: 305 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaasgy18||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-as-gyuto-180mm-167.png||||||Kato AS Gyuto 180mm||D-504||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Kanehiro Uchi Hamono was founded by Mr. Kintaro Kato in 1928. The company is based in one of the four famed Japanese knife making meccas, Takefu Village in Echizen. The Kanehiro Company then moved into the hands of famed blacksmith Yoshimi Kato.
The Kanehiro AS Gyuto 180mm is a fine knife made from one of our most popular steels, Aogami Super. AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is then clad with soft stainless alloy. This lamination adds strength and protects the knife from reacting with acids or moisture. You still need to take care of the exposed edge and spine. The cladding is given a nashiji (pear skin) finish.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it...more fun! Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Stainless Steel Engraving: Laser Engraved Edge Grind: Even Weight: 4.8 oz (136 g) Edge Length: 187 mm Total Length: 327 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kawa21||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-wa-gyuto-210mm-165.png||||||Kato AS Gyuto 210mm||D-505||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||330.000||330.000 ||||||||2.000 ||||1||1||1||0||||||||The Kato AS gyuto 210mm combines the legendary edge-taking and edge-holding properties of a Hitachi Aogami Super carbon steel core with the easy maintenance of stainless steel cladding. The knife is masterfully handcrafted by Takefu village master blacksmith Yoshimi Kato with an attractive nashiji finish. This line is a favorite among culinary professionals for its tireless performance in high-volume applications. As this is a handmade knife, dimensions can vary. The knife comes with an octagonal handle with a dark brown pakka wood ferrule. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Photo) Weight: 5.1 oz (146 g) Edge Length: 215 mm Total Length: 357 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaasgy270||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-as-gyuto-240-new-version-149.png||||||Kato AS Gyuto 240mm||D-506||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||400.000||400.000 ||||||||||||1||1||1||0||||||||This is a new version of an old favorite with several small changes. First, Kato-San is using a curved choil on the knife. Also, the engraving is now laser etched. The handle was updated to a maple octagonal with an improved finish. When the Kato AS 240mm gyuto was introduced to Chef Knives To Go, there were few knives offering Hitachi Aogami Super carbon steel, a premier cutlery steel, coupled with the convenience of stainless steel cladding. Today, enthusiasts and pros are more spoiled for choice in knives with this construction, but the Kato AS remains a favorite. It has earned a reputation for outstanding performance in high-volume applications coupled with attractive, rustic aesthetics. These are handmade knives so dimensions may vary. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen Japan Construction: San Mai Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even See Choil Shot Weight: 6.2 oz (176 g) Edge Length: 241 mm Total Length: 390 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kawa16||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-wa-nakiri-165mm-93.png||||||Kato AS Nakiri 165mm||D-502||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||320.000||320.000 ||||||||||||1||1||1||0||||||||The nakiri is a knife designed for cutting vegetables. Performing well in this task demands extraordinary craftsmanship in the grind of the knife and a high quality steel capable of taking an excellent edge. The Kato AS lineup is known for excellence in both these categories, with outstanding craftsmanship by master blacksmith Yoshimi Kato and the extraordinary performance of the Aogami Super carbon steel core. For added convenience, the knife is clad in low maintenance stainless steel finished in an attractive nashiji (pear skinned) surface. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Photo) Weight: 5.5 oz (156 g) Edge Length: 159 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kawa15||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-wa-petty-150mm-83.png||||||Kato AS Petty 150mm||D-501||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Few knives can deliver both the characterful, handcrafted aesthetics and high performance of this Kato AS 150mm petty. The knife is handmade by master blacksmith Yoshimi Kato and is finished with a rustic nashiji surface. The cladding steel is low-maintenance stainless steel. A high performance grind and the keen edge taking and durable edge holding of Hitachi Aogami Super steel make this knife a pleasure to use. Please note that as a handcrafted knife, each knife will vary somewhat in dimension. Additionally, Aogami Super steel is a carbon steel and will patina with normal use. Blacksmith: Kato San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: AS Cladding: Stainless Finish: Nashiji Handle: Keyaki Wood Octagonal Ferrule: Brown Pakka Wood Weight: 2.3 oz (66 g) Edge Length: 150 mm Total Length: 279 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kasa16||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-santoku-165mm-172.png||||||Kato AS Santoku 165mm||D-503||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||320.000||320.000 ||||||||2.000 ||||1||1||1||0||||||||This knife exhibits the refined, rustic, handcrafted aesthetics the Kato AS lineup is known for in the handy package of a 165mm santoku. Along with the Kanehiro AS beauty comes a high-performance grind and the outstanding performance of Hitachi’s Aogami Super steel in the core. While Aogami Super steel is a carbon steel and will patina with use, maintenance is easy thanks to the stainless steel cladding on this knife. Since these knives are made by hand, dimensions may vary between any two examples. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Photo) Weight: 5.0 oz (142 g) Edge Length: 170 mm Total Length: 305 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kasu271||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-sujihiki-270mm-178.png||||||Kato AS Sujihiki 270mm||D-507||specials > forknco > hiroshikato > kanehiro > ||Resources > For Knife Collectors > Kato (Yoshimi) > Kato Aogami Super Nashiji > ||425.000||425.000 ||||||||||||1||1||1||0||||||||The Kato AS lineup has garnered acclaim among enthusiasts and culinary professionals for its high-quality craftsmanship and outstanding performance. The Aogami Super carbon steel core, in particular, will delight in this 270mm sujihiki's role as a slicer. Aogami Super is renowned for its ability to take extremely keen edges at highly acute bevel angles and hold those edges for long prep sessions, making this knife perfect for optimizing the edge for your needs. Like all handcrafted knives, individual knives will vary dimensionally. Blacksmith: Kato San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: AS Cladding: Stainless Finish: Nashiji Edge Grind: Even (See Choil Photo) Engraving: Laser Weight: 5.9 oz (168 g) Edge Length: 269 mm Total Length: 417 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm Handle: Keyaki Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagibu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-bunka-165mm-152.png||||||Kato Ginsan Bunka 165mm||D-708KY||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Kanehiro Uchi Hamono, founded in 1928 in Takefu Village, Echizen, Japan, is a renowned knife-making company. Originally led by Kanehiro himself, it later came under the stewardship of the esteemed blacksmith Hiroshi Kato, holder of the Certification of the Traditional Craftsmen. Recently, Yoshimi Kato, son of Hiroshi Kato, has taken over the reins of the Kanehiro Knife Company.
One of our favorite choices is the Ginsan steel due to its exceptional balance of sharpness and durability. This steel is easy to use and maintain, providing a pleasant cutting experience. The blade features a G-3 core, enveloped by a softer stainless steel cladding with an attractive nashiji (pear skin) finish. Unlike high carbon steel blades, this knife requires less rigorous cleaning and drying.
The bunka blade showcases a purposeful design with a reverse tanto-style tip and a short, tall profile. It has gained popularity for its versatile capabilities, excelling in cutting, slicing, and chopping tasks. Brand: Kanehiro Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Core Steel: Ginsan (G-3) Cladding: Stainless Nashiji Handle: Maple Octagonal Ferrule: Brown Pakka Wood Engraving: Laser Engraved Edge: Even Grind (See Choil Photo) Weight: 4.6 oz (136 g) Edge Length: 169 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm The photo is the knife style you will get.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagigy21||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-gyuto-210mm-287.png||||||Kato Ginsan Gyuto 210mm||D-705KY||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||305.000||305.000 ||||||
Average rating is 4.8
By: John
Phoenix,AZFits and works great. Was very please with product and shipping. Thanks.
0.3By: James
Miami FL.Installs in seconds,And makes stones changes effortless. I also like that it will always give the same pressure on the stones. Not too much not too little. Perfect!
0.3By: Justin
Fredericton NBIf you own an edge pro apex you owe it to yourself to buy one of these
0.3By: Michael Waldrep
Russellville,ALWorks very well. Changing stones has never been faster!
0.3By: Rod
Honolulu,HIThis spring is almost as good as sliced bread. A no brainer purchase for the EPA.
0.3By: steve
conroe txReally makes changing stones very easy. Another must have for edge pro.
0.3By: Ray
New YorkThis spring is perfect for holding the stones on your Edge Pro. Makes for quick easy changes of stones. Well worth it.
0.3By: Sean Harter
Tampa,FloridaThis is a nice "mod." It only saves a few seconds probably,but it is just less hassle to change each stone. My only concern really is how long the spring will last,but it is pretty inexpensive if you ever have to replace it.
0.3By: Mike
NJ"necessary" upgrade for Edge pro.
0.3By: Richard
Tulsa,OKWorks great. Good idea!
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|edprostac||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-strop-accessories-66.png||||||Edge Pro Strop Accessories||||specials > linecooks > sharpening-stones > edgepro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||||0||1||0||0||||bustforedpro sixcstforedp batalestfore kangaroostrop edproesacpa 5drstcowhexk edprocospfor tamaforedpro ||||Here are a number of edge pro strops, pastes and stropping sprays that will help you get the most out of your Edge Pro.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|eelknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/eel-knives-72.png||||||Eel Knives||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||towh2un94 mibl2unknoss mibl2unkn okeyakogatana eelunagi risaun180mm ||||Eel, or unagi, is a popular sea food item in Japan. Eel skin is extremely tough so eel knives are pointed at the tip to pierce the skin while they are thick at the spine to give the knives the rigidity needed to produce eel fillets. These knives are single bevel so users should be familiar with the techniques for use and maintenance specific to single bevel knives. For most western users eel knives are a fun opportunity to find novel and interesting uses for this very unique style of knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|emstbag4x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4x12-56.png||||||Empty Strop Bag 4" x 12"||S-10828||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||0.250||0.250 ||||||||0.010 ||||1||1||1||0||||||||These are the bags that are included with our strops. On occasion we get requests for extra ones so here you go. 4" x 12" and 4ml. They have a zip lock side so they can be reclosed.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enamiknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/enami-knives-66.png||||||Enami Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||enwh2de16 enwh2de18 taenwh2ki240 taenwh2ki27 enwh2us18 enwh2ya24 enwh2ya27 enwh2ya30 ||||Blacksmith Tadashi Enami is a master blacksmith (Dentoukogeishi) from Sakai Japan and he specializes in single bevel, traditional knives using Shirogami #2 steel and soft iron cladding with ni mai, hammer-forged construction.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enwh2de16||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-deba-165mm-171.png||||||Enami White #2 Deba 165mm||OE-KTS165DE||resources > deba-knives > dekn10 > ||Knife Types > Deba Knives > Deba Knives 105-170mm > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat, which is customary with old-school blacksmiths in Japan. Our sayas DO NOT fit this knife.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taenwh2ki27||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/tadashi-enami-white-2-kiritsuke-270mm-75.png||||||Enami White #2 Kiritsuke 270mm||OE-KTS270KR||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||229.950||229.950 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. We do not carry a saya that fits this knife.
*NOTE: Our cleaver saya does NOT fit this knife.
This hoe is made with high-carbon steel clad with soft iron for added durability and prolonged sharpness when digging out weeds. Cheaper ones are often made with mono steel and the edge gets rounded quickly. Because these are carbon steel, they will rust if you don't wash them off and dry them before putting them away.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|funayukiknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/funayuki-knives-71.png||||||Funayukis||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||sonofork5cas enbl2fu16 ensrfu16 iswh2fu16 iswh2na16 ki18fubl2 mabl2nabu171 muasfu16 niwh1fu18 okada1 okado okada2 okkofu12 sawh2fu18 shbl2gy21 yawh1fu18 yabl2fu16 yubl2fu21cu yubl2bu16cu1 yubl2nafu21 ||yubl2fu16||Funayuki originally, the funayuki was designed as a multipurpose knife for fishing boats. Today, how the term is used depends on the knife maker and how they choose to design and market their knives. Several features common to funayukis are: a fairly flat blade profile with relatively little belly; a short, handy size; and the knife may or may not be a single bevel. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ge00goslsp||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-gold-slotted-spoon-132.png||||||Gestura 00 Gold Slotted Spoon||Gestura-GoldSlottedSpoon||newarrivals > ||New Arrivals > ||40.000||40.000 ||||||||||||1||1||1||0||||||||The 01's slotted companion--now gold-plated.
Updated with a thicker, more durable handle and an identifying slot, the 00 Gold is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
The 00 is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
The well is formed deep to cradle liquid - one tablespoon exactly, to help with recipe continuity and reduce the amount of tools needed on hand--and pointed at the tip for precise pouring or basting. The handle is long enough to stir a braise or a pot of beans and nimble enough to sauce a plate. The lip is thin and flared to help scrape the corners of a pan or storage container. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
Inspired by the character and charm of worn, vintage steel from flea markets, the 01 Silver spoon draws from classic American and European designs. Each piece is tumbled for a matte, textured finish, creating a timeless, imperfect aesthetic. Crafted with care, the spoon is stamped, etched, and hand-finished on a lathe in Mr. Okada Niigata workshop.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto and this makes it an especially good blade for rocking cutters. We really like this maker and their knives.
This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.
The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic.
Gihei was established in 1928, specializing in the production of nakiri-type (three-laminate knives) kitchen knives, either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard and complements the beautiful nashiji cladding perfectly.
We do not have a saya that fits this knife.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed use. We really like this maker and their knives.
We love the way that Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom ho wood oval handle. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
The bunka featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Bunka knives have gained in popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef's knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.
The 210mm gyuto is a simple yet elegant knife. It is pretty light, even for a small gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.
This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time.
The 240mm gyuto is a simple yet elegant knife. It is pretty light, even for a gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.
This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time.
The kiritsuke featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Kiritsuke knives have gained popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef’s knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.
This knife takes a very sharp edge and holds it for a long time. The blade profile is very flat, even for a nakiri, with a small radius right at the tip end for smaller rock-chopping tasks.
The core HAP40 steel is wrapped in a stainless steel outer layer to aid strength and wear resistance. The cladding is nicely polished, together with the lovely, semi-custom oak octagonal handle with an urushi finish.
As mentioned, the blade is quite thin with virtually no taper. The height at the heel is about 50mm, which is slightly less than average for a nakiri of this length. Fit and finish are of a high standard, which, combined with its other fine attributes, qualify the Gihei HAP40 nakiri as a great value.
Petty knives are small utility knives of Japanese design. They can vary significantly in profile and size, going from 75mm to 210mm. Petty knives are similar to the typical western paring or utility knife and are adept at many small, detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
We love how Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom walnut octagonal handle with a burnt urushi finish. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value.
The santoku featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Santoku knives are probably the Japanese knife best established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef’s knife-like versatility.
This santoku is paired with a lovely oak octagonal handle with burnt urushi finish.
Gyuto knives are basically the Japanese version of a western chef knife with a few minor modifications. First, most Gyutos do not have a traditional Western bolster that runs down the base of the heel. Some also have traditional Japanese style handles and are called Wa-Gyutos. Japanese Gyutos are often made of thinner, harder steel which many professionals like because the knives can be sharpened to a steeper, sharper edge and the knives don't wedge through food as much because the blade doesn't push through food as much as thicker knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hand-held-sharpeners||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/hand-held-sharpeners-71.png||||||Hand Held Sharpeners||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||edgeproapex1 edgeproapex3 edgeproapex4 to ||||Here is our current selection of sharpening jigs and hand held sharpening machines. We have a wide variety and different price points. Our current favorite in this group is the Edge Pro sharpening system.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hankotsu-reviews||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-reviews-44.png||||||Hankotsu Reviews||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hankotsuknives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-knives-53.png||||||Hankotsus||hankotsuknives||resources > ||Knife Types > ||||||||||||||||1||1||1||0||||kanehide2 tagrchha ||||
Hankotus are stout knives used for boning and trimming meat. These knives have pointed tips for inserting the knives into the cut and short height so the knives can turn to cut along bone, connective tissue, or fat. Hankotsus are sometimes unsharpened or obtusely sharpened at the heel to give a very strong edge for tough work during boning. Hankotsus are commonly asymmetrically ground so users should be aware that these knives may require a different set of techniques for sharpening and maintenance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hap40steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/hap40-steel-73.png||||||HAP40 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||giheihap40 rihakn matsubarahap40 sukenari ||||HAP40 is a semi stainless, Powdered High Speed Steel that takes and holds an edge better than any other steel available on our site. We think it holds the potential to become one of the best steels on the market for the production of high quality kitchen knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haasbu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-bunka-165mm-314.png||||||Harukaze AS Bunka 165mm||HAS-B165||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Aogami Super steel is an excellent carbon steel for use in kitchen knife blades. It is a top shelf steel developed by the Hitachi Metals Company. This high carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs. Remember carbon steel will rust if left to drip dry so wipe it dry with a dish towel after washing.
This is a classic bunka design. It is a multi-purpose knife, but with a slight vegetable bias. It's basically a santoku with an aggressive tip. It's a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine bunka is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Little needs to be said about AS, or Aogami Super. This Hitachi Metals steel is considered to be just about the best mix of high carbon steels used in the making of kitchen knives. All of the Hitachi Carbon steels can deliver amazing levels of sharpness and AS is about as good as it can get in this regard. Plus, it is very easy to sharpen, resulting in silky smooth cuts through any produce.
The Harukaze AS Morado Gyuto 210mm comes slightly over-sized in length at about 215mm on the edge. It is ground with an aggressive edge bevel and a steep angle at the cutting edge. This is a very sharp knife! It has a fairly thin blade that tapers down to a very thin tip. The blade is quite stiff with a nice neutral feel on the boards.
Fit and finish are outstanding for the price and the attractive oval handle made from walnut and maple is nicely installed.
These great-looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rating. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with a softer stainless steel. The jigane is then given a kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart-looking knife.
In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture.
Classic Japanese kiritsukes are single-beveled knives. Using a double bevel enhances durability at the edge and gives an ambidextrous personality to the blade overall. This style of blade is perfect for push and pull cutting, plus the flatter edge makes it a good substitute for a slicer. The knife will be a favorite with cooks who do a lot of protein work and veggie prep, as well as those who like to push rather than rock through large ingredients.
The blade of this kiri is made from Aogami Super, one of the most popular high carbon steel alloys used in the making of Japanese knives. AS possesses very good edge retention and fine edge capabilities. Wear resistance is average, but it is quite easy to sharpen. The core steel on this knife is hardened to about 63 HRC. It is reactive so wiping down and drying should be done after every use. The hagane is clad in the san-mai style, with a softer semi-stainless steel. This greatly increases corrosion protection, which makes the knife so much easier to maintain. It comes attached to a nice rosewood oval handle with a maple ferrule.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture.
These great-looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rating. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with softer stainless steel. The jigane is then given a kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture. These knives are excellent carving knives but since they're clad and very thin, they're not great at lateral tasks like skinning large fish. You can bend the blade.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.
Then is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented by adding more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.
150mm is a medium-length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease. The knife is finished off with a nice rosewood oval handle and a pakka wood ferrule.
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze7||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-270mm-220.png||||||Harukaze AS Sujihiki 270mm||HAS-S270||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.
This fine knife is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
This fine gyuto is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
This is a classic nakiri design. It is a multi-purpose knife, but with a vegetable bias. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling various produce and proteins.
This fine nakiri is made in Tosa, especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
At the heart of the blade is G3 stainless steel (also known as Ginsan), heat-treated to a Rockwell hardness of 62 for excellent edge retention and toughness. The core is clad in polished stainless steel using the san-mai technique, which enhances corrosion resistance while giving the knife a refined, elegant appearance. Hand-engraved kanji on both sides of the blade adds a distinctive, artisanal touch.
The knife is fitted with a lightweight, octagonal oak handle that offers comfort, control, and durability. With a 50/50 edge grind and superb balance, this petty knife is a versatile and affordable option for both home cooks and professional chefs looking for a compact, high-performing Japanese blade.
"Harukaze" translates to “windy spring” in Japanese—a fitting name for a knife that’s light, nimble, and a joy to use. Crafted exclusively for CKTG in Tosa, Japan, this Harukaze knife offers exceptional value, combining traditional craftsmanship with modern materials.
At its core is G3 stainless steel (also known as Ginsan), heat-treated to an HRC of 62 for excellent edge retention and durability. The core is clad in polished stainless steel using the san-mai technique, offering both beauty and added corrosion resistance. A hand-engraved kanji adorns both sides of the blade, adding a personal touch of artistry.
The knife is paired with an elegant octagonal oak handle that’s lightweight, durable, and comfortable in hand. With a 50/50 edge grind and well-balanced design, it’s a perfect choice for both professional chefs and home cooks seeking a reliable, affordable Japanese blade.
At its core, this knife features G3 steel with a Rockwell hardness of 62, ensuring excellent edge retention and performance. It is clad in stainless steel with a beautiful nashiji (pear skin) finish, providing both protection and an elegant aesthetic. The blade is complemented by a refined oval magnolia wood handle with a pakka wood ferrule, offering a comfortable grip and traditional appeal.
As a final touch, the knife boasts an exquisite kanji engraving on both sides of the blade, adding a unique and authentic character to this exceptional piece.
This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, and then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
Be prepared to be surprised by the outstanding out of the box edge on this very well-made petty. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made santoku. It has a nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with a spine measuring 2mm. The grind is thin behind the edge. Our santoku sayas do not fit this knife because of the long machi. The blade guard is the way to go.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle, with a maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
Featured here is an example of their line made from VG1 stainless steel. It is an easy-to-sharpen stainless mono steel that is not as hard or brittle as some other stainless steels. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
We are so impressed with the overall fit and finish of these knives, given their very keen price. They have lovely rosewood and maple handles that are oval and fully ambidextrous. Please note that the handle is installed with a machi (the gap between the ferrule and the neck). This is not a mistake!
The grinds are really well done and the out-of-the-box edge is about average for this kind of knife. So a quick trip to the stones will reveal the true beast within!
We really like the profile of this very versatile slicer. It can easily be used as a short-height gyuto. And at the price, it represents one of the best values on the site.
This fine-looking fillet knife is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
Average rating is 5
By: Justin
Seattle,WAExcellent knife - visually stunning,with a factory keen double-bevel edge. Haven’t taken it to the stones yet.
0.3By: Ken Harper
Pollock Pines,CAVery sharp,easy to manipulate,and avery handsome knife. It does a great job on tomatoes and fresh mozzarella,two items that can be downright frustrating with a below-average knife. I was especially impressed by the short amount of time it took to get shipped.
0.3The 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western-style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the Damascus hammered blade.
The Japanese-style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harukaze2||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-tsuchime-vg10-gyuto-210mm-119.png||||||Harukaze VG10 Tsuchime Gyuto 210mm||HVGT-G210||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Harukaze means windy spring and it has become one of our best brands for good quality bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
The Harukaze is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 216mm (they list it at 210mm), which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and has great looks at a very attractive price.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 245mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in Japanese kitchen knives industry and for good reason. VG-10 "super steel" comprises carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most essential properties, such as the ability to hold an edge and excellent durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood handle with a stainless steel ferrule. The knife will serve you well for many years to come!
This fine-looking nakiri is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic nakiri and is the most popular blade shape used by Japanese cooks. It's on the long side, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and a great looker at a very attractive price.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western style rosewood handle with a stainless steel ferrule. This is a great little petty at a very attractive price, that will serve you well for many years to come!
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood oval handle with a stainless steel ferrule. This is a great little petty, at a very attractive price, that will serve you well for many years to come!
Average rating is 4.4
By: Shawn
albuquerque nmThis knife is incredible. I have only used german knives before I bought this one and I don’t think I’ll ever go back.
0.3By: Chris
Los AngelesThis is a great knife! Good balance & extremely sharp,with the looks to match it.
0.3By: EZ
BrooklynThis Hammered Damascus line is the knife of a hundred companies. I dont know if Sakai Takayuki finishes the knife off any different than Togiharu,Gekko,Yoshihiro,etc... but I had to give one a try and have to say that this knife is legit. Fit and finish are decent - barely crooked bolster but handle is a nice size and fit. Light yet doesn’t feel flimsy and damn sharp out the box. Bevel on mine is not 50/50 almost like a 60/40. The knife itself is a looker though the inclusion of "made in japan" under the kanji is a little corny. All these slight flaws don’t hinder the fact that this knife has been performing strong in a professional kitchen while getting a lot of use as a line knife and not being handled lightly. I haven’t sharpened it once,not even out the box and it is still cutting through almost anything with ease as long as I hone it every once and a while. Wouldn’t use for heavy prep or anything sloppy - handle can get a little slippery,and Im not saying it is taking down chicken bones but it was working fine on small pumpkins the other day. Overall,this isn’t some gift shop knife even though it is sold under many names and stories. I would recommend for any use - home,student,pro
0.3By: Chris
Denver,coGood sharp knife right out of the box. Good weight and balance. Seems a little thin at the tip. Id recommend a knife sleeve.
0.3By: Calvin
Fort Worth TXKnife is very out of the box and does a great job,my only negative is that you have to hone it and sharpen it to often in my opinion. But over all 8.5 stars
But I love my knife.
0.3But I love my knife.
This fine-looking santoku is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic santoku and is the most popular blade shape used by Japanese cooks. It's on the long side for a santoku at 185mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful for right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|havgtssu24||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-sujihiki-240mm-284.png||||||Harukaze VG10 Tsuchime Sujihiki 240mm||HVGT-S240||shopbysteel > vg10steel > havgtssa18 > ||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Harukaze VG10 Tsuchime Sujihiki 240mm. The blade of this 240mm suji has been fashioned from a core of VG-10 core stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the damascus hammered blade.
The Japanese style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a bunka but it is still light and nimble in hand. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle which is perfect for right- and left-handed users.
We are very impressed with the overall fit and finish of these knives given their very keen price. We think you will be too.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hawh2kuna17||item-1||solidtemplate||harukazewhite2||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-nakiri-170mm-185.png||||||Harukaze White #2 Kurouchi Nakiri 170mm||HW2-N170||shopbysteel > white2steel > harukazewhite2 > ||Shop by Steel > White #2 Steel > Harukaze White #2 > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Over the past year we have built the Harukaze brand into a multi-line group featuring an assortment of steel types, finishes, and sharpening techniques. The Harukaze name is derived from the Japanese word for “windy spring.”
Harukaze White #2 knives are constructed from high carbon Shirogami #2 steel. This is a very popular alloy used for kitchen knives. It is favored for its great edge retention and ease of sharpening characteristics. The blade is made san-mai style with an outer cladding of a soft carbon steel. The iron is left with the forger’s scale on the blade for that classic rustic look. The cladding not only looks cool, but it also goes a long way in protecting the soft iron jigane. Daily maintenance is reduced significantly by the use of this kurouchi jigane.
This is a standard kakugata style nakiri, which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a well-finished oval rosewood and black pakka wood handle.
These knives represent some of the best value in our store and would make the perfect introduction to the world of Japanese kitchen cutlery.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a santoku and its workhorse feel gives confidence and adds durability to the edge. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle, which is perfect for right- and left-handed users.
Please note that we do not carry a saya that fits this knife.
Handcrafted in Japan using a San Mai, roll-forged construction, these knives blend tradition with modern performance. With a Rockwell hardness of 62-63 and an even edge grind, they’re ideal for both right- and left-handed chefs. Elevate your culinary experience with the timeless quality of Hatsukokoro.
The Hayabusa series features a sleek kasumi finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
The Hayabusa series features a sleek Damascus finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|haatki21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-kiritsuke-210mm-13.png||||||Hatsukokoro ATS34 Kiritsuke 210mm||F34M-K210||specials > forknco > hatsukokoro > allhakn > ||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Hatsukokoro ATS34 Migaki Kiritsuke/ Gyuto 210mm. Introducing the Hatsukokuro Hayabusa Series, crafted from premium ATS34 stainless steel. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground thin to enhance performance without compromising strength, ensuring precision and resilience.
The Hayabusa series features a sleek kasumi finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come.
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.
Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.
The dark octagonal handle is made from rich hardwood (rosewood or ebony, depending on batch) with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.
Care Tips:
Specs:
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.
Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.
Finish sharpening is recommended for optimal performance.
With a precisely honed 50/50 edge grind, these knives offer effortless cutting precision for both right- and left-handed users, making them an ideal blend of heritage craftsmanship and contemporary functionality for any culinary environment.
Finish sharpening is recommended for optimal performance.
Finish sharpening is recommended for optimal performance.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of 361 mm, the Ryuhyo Gyuto offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 48 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing only 146 grams (5.2 ounces), the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this gyuto offers added reach for larger prep tasks without sacrificing control. The blade height of 53 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 184 grams (6.5 ounces), it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.
Crafted with unparalleled expertise, this knife marries the ancient art of steel and flame. Its core is forged from premium Hitachi White2 Steel, encased in a durable stainless steel exterior. Each Chinese kitchen knife is a masterpiece, shaped by seasoned artisans to preserve its authentic forged texture, enhanced with a timeless, vintage appeal.
This exceptional piece not only delivers the superior sharpness inherent in carbon steel but also simplifies maintenance. Engineered to achieve a hardness of HRC58-60, it optimizes the resilience of the steel, ensuring it meets the diverse demands of daily culinary tasks—whether chopping ingredients finely or scooping them up effortlessly.
Featuring a traditional Chinese handle design, the knife promises outstanding functionality and long-lasting reliability, making it a quintessential tool for any kitchen. Experience the perfect blend of sharpness and durability, all while enjoying the ease of use that our meticulously crafted knife offers.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile bunka shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Bunka ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile santoku shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Santoku ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come.
Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.
At its core, premium White #2 (Shirogami 2) steel delivers a razor-sharp edge, perfectly complemented by a resilient stainless steel cladding that guards against corrosion. With an impressive HRC of 61, every cut is executed confidence.
The design is as striking as it is functional. A distinctive laser engraving accentuates the blade’s modern elegance, while the Wenge octagonal handle offers a secure, ergonomic grip. The refined buffalo horn ferrule adds a touch of natural luxury, ensuring this knife is as aesthetically pleasing as it is efficient. Please note you need to wipe the blade dry after washing and hand drying to prevent rust on the edge.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking speckled handle that adds some bling to the package. The handle is also printed with some nice kanji, which also appear on the blade face.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking tortoise shell acrylic handle. The handle is also printed with some gold colored kanji elements which also appear on the blade face.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hifosk4me||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-medium-106.png||||||Higo Folder SK4 Kurouchi Medium||Higo-MedKurouchi||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||13.000||13.000 ||||||||0.200 ||||1||1||1||0||||||||These little higo folders were a common item among most kids in rural Japan for many decades. They're inexpensive, easy to flip open and perform a variety of tasks. This one comes with SK4 high carbon steel and it's clad with soft iron so it will oxidize if you get it wet.
Shirogami (White) #1, a pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a trendy steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive, so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hish1na18||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-180mm-278.png||||||Hinokuni Shirogami #1 Nakiri 210mm||Hinokuni-N210||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||129.950||129.950 ||||||||||||1||1||1||0||||||||Hinokuni san is a 34-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. This is an extra long nakiri.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
The makers of these knives developed a network of small artisan shops that focused exclusively on different tasks of the knife making process, such as grinding, handle making, and engraving. These artisans co-operated with dealers that acted as general contractors for the production of knives under many different brand names but all used the Sakai Wazashu seal of quality. Blacksmiths would do the initial forging, hammering, and heat treating of the blades, then the grinders would grind and sharpen the edge. Next the knives would be sent to the handlers, then engraved by the knife distributor who sold the knives to other dealers under their family names. Astonishingly, this method of production survives to this day. This unique, collaborative feature of the Sakai knife makers is partly responsible for the high quality knives produced. Below we offer several knife makers that all produce knives from Sakai artisans in this same fashion.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hioftaviec||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/history-of-takefu-village-echizen-56.png||||||History of Takefu Village/ Echizen||||specials > cktginnews > ||Resources > Japanese Blacksmith Regions > ||||||||||||||||0||1||0||0||||kaan kurosakiknives masakageyuki masakageshimo musakagekoishi masakagemizu kanehiro tasakn1 ||||Tradition and History
About 700 years ago, Kuniyasu Chizuru, a sword craftsman of Kyoto was searching for water that anneals excellent swords. During his journey, he happened to stay at Takefu and while there created swords and sickles. At one point Takefu was the biggest producer of agricultural tools in Japan and were sold by peddlers all around Japan. The blades were very unique to the Hokuriku area. Lacquer painters were traveling all over Japan to look for lacquer for their Echizen lacquerware. They used Takefu’s sickles, sold them and brought back orders for sickles that were specifically designed to be suitable for the areas where the farmers lived.
It was Mid-Edo Period when Echizen-Uchi-Hamono, especially Echizen Sickles (Kama) became number one in production in Japan. In the historical document that was written in Kanmon 8 (1668) about famous products in Echizen, Kama and Nagatana (same as Nakiri) were included. In the second book about local products, “Echihan Juuiroku”, written in the Kanpo period (1741-1744) Kama and Nata of Fuchu were mentioned as famous products. In Bunka 12 (1815), in “Echizen-kuni Meikeiko”, written by Sensho Inoue, Kama and Nata of Fuchu were mentioned as products of Fuchu-Takefu as well. Also, in a historical document written at the end of Edo period, there are facts about products that were sent to other regions from Echizen and their prices. According to the document, two million ryo (currency at that time) was made from selling Kama and Nagatana of Fuchu-Takefu.
In the Meiji period, due to abolition of feudal domains, establishment of prefectures, disbandment of Kabunakama (merchant guild entrusted by the shogunate to manage its respective trade) and loss of perquisites from Protection Policy, a decrease of production and quality was observed. However, national production of Kama in Meiji 7 (1874) was estimated at about 3.53 million ryo. With that, 27.5%, or 970,000 Kama, were produced in Takefu. A runner-up was Niigata Prefecture where 250,000 were produced, significantly fewer than were produced in Takefu.
In the beginning of the Showa period (1926-1989), the silk fabric industry was thriving and knives and Kama to cut mulberry were necessary for sericulture, therefore production of mulberry cutting knives and Kama increased. Additionally, nakiris and rice cropping kama were in demand, so knife industry in Takefu had stable growth. In January of Showa 54 (1979), Echizen uchi-hamono was designated as a traditional craft by the Japanese government, which was the first designation in the national uchi-hamono industry. The Uchi-hamono that were designated were knives, Kama, Nata and cropping scissors. There are plenty of historical resources regarding Takefu knives. They have a longer history compared to other Uchi-hamono blades. Additionally, Takefu knives have been highly recognized for supplying excellent products to the whole country for 700 years.
The value of current production is only about a few % in the country, so Takefu’s rank has been going down. Since Takefu knives received national designation in Showa 57(1982), Group of Four - Echizen Uchi-hamono Product started a cooperative framework to aim for industrial development, thus the Association of Product Union was founded. And then, in July of the same year, a development plan to promote the production region was approved by the Ministry of International Trade and Industry.
This history of the blacksmith tradition of Echizen was written by the Takefu Co-operative/association. Our translator Erina Olstadt did the translation.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|hioftokn||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/history-of-tosa-knives-71.png||||||History of Tosa knives||||specials > cktginnews > ||Resources > Japanese Blacksmith Regions > ||||||||||||||||0||1||0||0||||murata ||||Tosa faces to the Pacific Ocean in the south and is walled by steep mountains on other three sides, and this made the area rather isolated in old days. The people had to climb up and down the mountains to go out to Osaka, Edo and other areas. It's important to understand the many of these regions were separate territories that developed unique customs from other competing states much in the way Italy developed after the fall of the Roman Empire. Because of this isolation, Tosa traditionally and still to this day have a unique culture from other areas of Japan. You can see this different culture in the knives that are made in the Tosa region.
Many Tosa blacksmiths enjoy making kurouchi knives and the area is known for this type of finish using hammer forge techniques in making their knives. We will be concentrating our efforts to obtain more Tosa knife makers in the coming year.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homepage29||link.||solidtemplate||||||||||Home Page||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homepage22||link.||solidtemplate||||||||||Home Page||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homepage28||link.||solidtemplate||||||||||Home Page||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homepage17||link.||solidtemplate||||||||||Home Page||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|honesuki||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/honesuki-knives-64.png||||||Honesukis||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||anbl2haho15 dav2ho14 da52ho14 dalesphobokn enbl2ho15 ensrho15 havgtsho15 kabesestho15 kabeho15leha katkhori15 yohiwh2ho15 kielcaho15 kovgdape13 koaosuho15 kosldho15 kobl2naho15 kohaho15 kohaho151 koweasho150 macprbokn6 makoho15 mayuho15 makiho15 mabl2naho15 moho15 okgiho15 okwh2haho okwh2ho15 okbl2ho15 fucunaho15se tabl2ho15 tokujuo satavgdahaho fufkmbo14 tatowh2ho15 tatowh2mu18 tapade18 tagrchho15 todputkn15 yawh1ho15 yabl2ho yawibopekn yofuwh1ho15 yubl2ho151 yubl2naho15 siho150sab honesukisaya ||||Honesukis are boning knives specifically designed for parting out poultry. These knives are stiff and robust with pointed tips and a triangular profile. Honesukis are often single-bevel knives so users should be aware of how to maintain knives with this type of grind.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|id12cerodwna||item-1||solidtemplate||drmastpr||https://s.turbifycdn.com/aah/chefknivestogo/idahone-12-fine-ceramic-rod-w-wood-handle-65.png||||||Idahone Fine Ceramic Rod 12"||R12-L||specials > drmastpr > ||Resources > Dr Matt's Straight Razor > ||38.500||38.500 ||||||
Average rating is 4.8
By: Steve
Methuen, MAMy knives are nice and sharp now. Way better than a "sharpening" steel.
0.3By: Eamon Burke
DFWThis is a great rod! Aggressive and fast, but not ultra low grit. It is a 1200 Grit, about 20 Microns, and works great. Also handy for pulling the burr off of cheaper steel knives. The steel will discolor the rod, but it will continue to work well.
Fast, neat abrasion. And made in America.
0.3Fast, neat abrasion. And made in America.
By: Trey
Nashville, TNThis is an amazing deal. Can't beat it. As for the steel discoloring the rod, you can buy the Ceramic Eraser here for next to nothing and it works great too.
0.3By: Alex Haben
Eureka, CAGreat high quality hone for the price. Keeps all my cooking knives nice and sharp.
0.3By: Bill billenstein
Los Angeles, CAGreat product would be nice if it had one flat side so it dosent roll off table tops.
0.3By: Nora
Phoenix, AZKudos to CKTG! Great product, lightning fast shipping and great communication. Will >be a repeat customer.
0.3By: Nora
Phoenix, AZThe Idahone ceramic honing rod speaks for itself...great product. CKTG does it right, product, price, communication & delivery, perfect transaction. Will shop again.
0.3By: Steve
St. Louis, MOThis thing is great! I use it on softer steel knives like Henckels/Victorinox Forschner and on my harder steel Japanese knives. A few very light passes on each side and my blades come back to paper towel shredding sharpness. What works best for me is to hold the Idahone horizontally, with the tip on the edge of a kitchen countertop. I then hone the blade almost as I would on a sharpening stone. I would rate the Idahone fine at 2K Japanese water stone grit level, maybe even finer - it puts a nice toothy edge on all the steels I've tried thus far.
Get the eraser as well - it's inexpensive and it just works.
0.3Get the eraser as well - it's inexpensive and it just works.
By: Bryan
Doylestown, PAThis thing works great. It's sturdy and does what it is supposed to do. It has a good fit and finish.
0.3By: ANTHONY B. MCLORG
Mayfield Heights, OHI think the rod is quite nice for its purpose. However I am disappointed to find a nick in the honing surface. If I had been buying it in person I would have inspected it and found another without the flaw. It still does a very nice job on my Shun knife but I have to be careful to miss the nick.
0.3By: Ramon
Nice rod. Great deal for the money. Fine grit used it on my goko gyuto and it works well.
0.3The rod features a comfortable natural wood handle that provides a secure grip and a classic look. A sturdy metal ring is built into the handle, making it easy to hang within reach in your kitchen. Lightweight yet durable, this rod is designed for both home cooks and professionals who want quick edge maintenance with minimal effort.
Care Instructions: Avoid dropping the ceramic rod on hard surfaces, as it can break. Clean gently with a damp cloth or soft brush to remove metal particles.
Specifications:
Grit: 1200 (fine)
Rod Length: 12 inches
Overall Length: 17.5 inches
Weight: 7.6 ounces||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ids||item.||ids||||||||||ids||||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|im10fist||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-111.png||||||Imanishi 10,000 Finishing Stone||Imanishi10K||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||79.950||79.950 ||||||
Average rating is 4.8
By: Erik
NicevilleThis is my first hone stone at this grit level.
I can say that it does only takes a few swipes and your edge will have a mirror finish.
This stone is soft,i never used the SS10k,but even stropping with the tip first you can easily leave some grooves in the stone. this might be me and not so much the stone,but be warned it is soft.
The stone feels very nice and smooth,like others have described as buttery.
i feel a great purchase for the dollar amount.
0.3I can say that it does only takes a few swipes and your edge will have a mirror finish.
This stone is soft,i never used the SS10k,but even stropping with the tip first you can easily leave some grooves in the stone. this might be me and not so much the stone,but be warned it is soft.
The stone feels very nice and smooth,like others have described as buttery.
i feel a great purchase for the dollar amount.
By: EJ
Seattle WAFantastic deal on this stone! I really love the mirror finish it gives to my single bevel knives.
0.3By: Les
Myrtle BeachHave one of these for the edge pro,conssidering the price I was really blown away.
I know that I am going to get alot of boos,but I will take this over the 10k Chosera any day,in price and performance,leaves a beautiful mirror,can be used after a 5/6k progression,but is really nice to have an 8k in between.
0.3I know that I am going to get alot of boos,but I will take this over the 10k Chosera any day,in price and performance,leaves a beautiful mirror,can be used after a 5/6k progression,but is really nice to have an 8k in between.
By: Gary
Philadelphia PaI used this stone once at my buddies house and fell in love with it now I have one of my own and love it... it is butter smooth and gets an awesome semi mirror finish on the blade!!
0.3By: Federico
Hoboken,NJA very nice finishing stone. It feels slightly softer/chalky than the Kitayama but if used with very light pressure it’ll create a very refined edge. I’ve used this with and without a Nagura and I find for stropping it works better without mud. I think the mud gets particles from the knife that don’t have a chance to break down when stropping and those particles could dull edge. I also like using green chromium oxide on a piece of flattened hard maple for stropping.
0.3Average rating is 5
By: Justin
Fredericton NBI got this stone because my progression went from a 150 grit to 1000 grit stone,and I often felt like I needed something in between. I must say I really like this stone,it seems to work very fast but leaves a finish that cleans up easily,especially when I am comparing to a 150 grit stone. I had liked using my 1000 grit stone as my starting place for resharpening knives,this stone has taken over that job,as it does it faster. I really like this stone,the color gives you a good idea of how much metal you are removing and I find it feels very smooth to use. I recommend this stone to anyone,and would like to try more of them.
0.3Average rating is 5
By: Mark M.
Paducah,Ky. I’ll have to say,this stone can cut it.
(Pun intended) !!!! Haha. Yes,literally,whatever the need be. From chips in the edge,and even for lapping,the Pink Imanishi is now the one I turn to for such major tasks. I don’t even use my flattening stone,or my other 220-stone,when I can accomplish everything I need for labor intensive work as mentioned. This stone really can cut it. Give it a try if you’re tired of other stones dishing so bad and washing then down the sink. All my hard work now goes to this stone and I have yet to even flatten or lap it. Thanks for a great little beginning stone.
0.3(Pun intended) !!!! Haha. Yes,literally,whatever the need be. From chips in the edge,and even for lapping,the Pink Imanishi is now the one I turn to for such major tasks. I don’t even use my flattening stone,or my other 220-stone,when I can accomplish everything I need for labor intensive work as mentioned. This stone really can cut it. Give it a try if you’re tired of other stones dishing so bad and washing then down the sink. All my hard work now goes to this stone and I have yet to even flatten or lap it. Thanks for a great little beginning stone.
Size: 205mm x 75mm x 50mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|inpipopro220||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/inamnishi-pink-pop-rocks-220-73.png||||||Imanishi Pink Pop Rocks 220 Stone Fixer||PinkPopRocks||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||40.000||40.000 ||||||||||||1||1||1||0||||||||We first thought of bubble gum when we looked at this stone but then pop rocks came to mind. This is a good low grit stone for those who don't want to spend the extra coin to purchase an Atoma 140. It's excellent as a flattening stone and it's also good for quick metal removal. It's porous and it drinks water so a good 10 minute soak as well as having some water to splash on top is a good idea. At this price it's an excellent deal. Measures 207x65x33mm. Weight is 670gr or about 1.5 pounds.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|imanishistones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-stones-57.png||||||Imanishi Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||imtwosi1kst ar1kshst inpipopro220 im10fist bester1200 shak1gr1 suri50grst takenoko8000 impibr kitayama8000 ri400grwast harohadefebl sustho sarurure120g 3krurebl anguforshst yasttr ||||We are proud to be bringing in some fine stones from the Imanishi company in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|imtwosi1kst||item-1||solidtemplate||knbugu||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-167.png||||||Imanishi Two Sided 1K/6K Stone||ImanishiCombo||specials > knbugu > ||Resources > Best Sellers > ||55.000||55.000 ||||||
Average rating is 4
By: Mark L
OHworks great,15 minutes soak time seems to be little too short though. 25 - 30 minutes work better for me.
0.3By: ER
Louisville,KYFor a combo stone,this is probably the best on I’ve ever used.
Needs a bit of a soak time,but I generally just put it in to soak,and come back 30 minutes later and put it to work.
Cuts steel well,and after 2+ months of sharpening all my knives at least twice a week,I’ve only had to flatten it once (and it was barely needing flattening). Probably could have went another two months without much noticeable difference in blade response.
I’m anticipating having this one for several years to come.
0.3Needs a bit of a soak time,but I generally just put it in to soak,and come back 30 minutes later and put it to work.
Cuts steel well,and after 2+ months of sharpening all my knives at least twice a week,I’ve only had to flatten it once (and it was barely needing flattening). Probably could have went another two months without much noticeable difference in blade response.
I’m anticipating having this one for several years to come.
By: Dan
Livingston,Montananice stone,makes short work sharpening
0.3Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious, and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades, that is a plus, not a negative. Mr. Ishikawa does a unique semi-S grind on his blades, leaving them basically flat on the back side, so this knife is made for a right-handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made with oak wood with a burnt urushi finish.
Each knife is made by hand so all measurements are approximations.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi-S grind on his blades that are basically flat on the back side so this knife is made for a right-handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish, which is made with layer upon layer of lacquer.
Each knife is made by hand so all measurements are approximations.
Ishikawa-san's knives are crafted from White #2 carbon steel, layered with a soft iron cladding. Their rustic charm is immediately apparent, reflecting his focus on functionality over polished aesthetics. Unlike many blacksmiths who prioritize finish, Ishikawa-san emphasizes shape and sharpness, delivering tools designed for performance. At this price point, the handmade, one-man artistry behind these blades is a testament to their exceptional value.
One standout feature of Ishikawa-san's knives is the semi-S grind he employs, which creates a flat backside tailored for right-handed users. This thoughtful design enhances cutting performance and highlights his unique approach to knife-making.
To complete these rare blades, each knife is paired with a stunning octagonal handle, handcrafted by a small artisan in southern Japan. The handle features a beautiful burnt oak urushi finish, reminiscent of traditional wood-clad houses in the Japanese countryside, adding both functionality and elegance to these remarkable tools.
Discover the rare artistry and unmatched craftsmanship of Ishikawa-san’s knives – a treasure for any kitchen and a testament to the enduring legacy of Japanese blacksmithing.
Each knife is made by hand so all measurements are approximations.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious, and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades, that is a plus, not a negative. Mr. Ishikawa does a unique semi-S grind on his blades, leaving them basically flat on the back side, so this knife is made for a right-handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish, which is made with layer upon layer of lacquer.
We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV, we decided to introduce his unique knives to our customers.
Not only is the 28-stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided gyuto, so we just had to give this and its santoku sibling a place in our store.
There are some fundamental differences in cutting and sharpening styles that will be required in the use of single-bevel knives. The upside of single bevel knives is their built-in acute cutting edge. Being single-sided means that the inclusive edge angle is about 15 degrees, as opposed to around 30 degrees for a double edge. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.
This gyuto is made with White #2, which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades, that is a plus, not a negative.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We have added a very nice octagonal custom oak handle to further enhance the originality of the blade.
Each knife is made by hand so all measurements are approximations.
This very interesting process involves 28 steps and is significant in that the blade is hardened three times. The entire operation is carried out by Mr. Ishikawa. In addition to this unique process, all of his knives are single-beveled designs.
White #2 carbon alloy is his steel of choice; it is clad with a soft iron outer layer, which is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi. While these knives have average fit and finish, it is obvious that Ishikawa-san places value on shape and sharpness more than on visual appeal.
This nakiri has an unusual single-beveled edge and thus comes with the customary inclusive edge angle of about 20 degrees, as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users. The handle is octagonal oak wood, and it's stabilized for long use.
Each knife is made by hand so all measurements are approximations.
The blade sports a core of White #2 steel, which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style. This process leaves the inner core exposed along the spine. The cladding is left with its natural carbon finish on the upper blade road, while the lower road is given a satin appearance, which contrasts with and enhances the polished cutting edge. Both the core and cladding should be kept dry and acidic ingredients should be wiped off often during early use.
Of course, the unusual aspect of this knife is its single bevel grind. This is an interesting twist on a shape that is usually ground on both sides. The single bevel allows for a much more acute cutting edge angle, further enhancing the knife's ability to take on very hard ingredients without wedging or splitting the produce. As such, the knife is only useful to right-handed users.
Each knife is made by hand so all measurements are approximations.
This traditional Japanese fish scaler has been the trusted tool of professional fishmongers and home cooks for decades. Its sturdy brass head with ridged teeth makes quick, efficient work of removing scales without damaging the skin. The comfortable hardwood handle offers excellent grip and control—even with wet hands.
A must-have for anyone who prepares whole fish regularly, it’s simple, effective, and built to last.
These beautiful Japanese chopsticks combine everyday functionality with refined design. Each pair features a smooth wooden body finished with a durable urethane coating and an eye-catching patterned handle in classic blue-and-white porcelain-style motifs.
They’re comfortable to hold, easy to use, and perfect for both casual meals and special occasions. Whether you’re upgrading your tableware or gifting a friend who loves Japanese culture, this elegant set is sure to please.
These beautiful Japanese chopsticks combine everyday functionality with refined design. Each pair features a smooth wooden body finished with a durable urethane coating and an eye-catching patterned handle in classic flower motifs.
They’re comfortable to hold, easy to use, and perfect for both casual meals and special occasions. Whether you’re upgrading your tableware or gifting a friend who loves Japanese culture, this elegant set is sure to please.
Meticulously woven using the robust Shuro (Japanese Hemp Palm) fibers by the master artisans of Yamamoto. This hand brush not only carries an ageless charm but also promises resilience, particularly in moisture-rich environments like kitchens and bathrooms. A staple in traditional Japanese homes, it’s crafted to be a lasting companion in your daily household routines.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gesturaspoon||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-spoon-65.png||||||Japanese Sakura Tablespoon||Spoon-Sakura||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||8.950||8.950 ||||||||0.200 ||||1||1||1||0||||||||The Sakura tablespoon is made with a a very attractive mirror polish and nice bowl shape and the handle has a beautiful flowered pattern that provides grip as well as good looks.
In Japan there are many gods in the Shinto religion and there is a special god of handtools called Kajiya Kojin. Yuuka san was inspired to make a block print depicting Kajiya Kojin with 3 heads & 6 hands. You will see many leaves at both sides. The tree is called “Katsura” which is a special tree existing in Japan and is a holy tree of God. Two white herons birds are flying which are considered messengers of God. There is a big stump of a tree in front of the God that Yuuka san noticed when touring the blacksmith shop at MIKI-SYO. Mr. Nagaike kindly took a short tour of his workshop, where he actually demonstrated how to flatten kogatanas for her to get inspiration.
Yuuka san made 24 prints in all and 21 of them were given to our blacksmith friends and distributors in Japan. We took #1 for our office. That leaves #2 and #3 that were are offering for sale. In the future, we may do a second run of them but this run is the first.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckwaendgrcub||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-cutting-board-79.png||||||Jones Walnut End Grain Board 16" x 12" x 1 1/2"||WalnutMedium||knife-accessories > booscutboar > ||Accessories > Cutting Boards > ||198.000||198.000 ||||||||25.000 ||||1||1||1||0||||||||Chefknivestogo walnut end-grain artisan cutting board measures 16" x 12" x 1 1/2" and is made for us in the USA by a small family business named Jones Cutting Boards. The board has groove slots at the ends to aid in picking it up.
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 2 weeks before it ships.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shirokamor2||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-54.png||||||Kamo, (Shiro)||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||allshkakn shkaaosust shkabl2ku shkabl2mi shkar2kn shkawh2 ||||Shiro Kamo is one of the many blacksmiths that work at Takefu Village Cooperative in Echizen Japan. He's a recipient of the "Dento-Kogei-shi" title, which stands for "master of traditional crafts".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabeha15leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-hankotsu-150mm-left-handed-99.png||||||Kanehide Bessaku Semi Stainless Hankotsu 150mm Left||2908-LEFT||resources > lehakn > ||Knife Types > Left Handed Knives > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for left-handed users.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanehide2||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-321.png||||||Kanehide Bessaku Semi Stainless Hankotsu 150mm Right||3008-RIGHT||resources > japanese-knives > kabe > katkkn > ||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||65.000||65.000 ||||||
Average rating is 5
By: Aaron
CaliforniaOut of the box edge was good. This knife is pretty easy to sharpen and stays sharp though some beatings. It is a fun knife to use.
0.3This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabeho15leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-honesuki-150mm-left-handed-118.png||||||Kanehide Bessaku Semi Stainless Honesuki 150mm Left||2906-LEFT||resources > lehakn > ||Knife Types > Left Handed Knives > ||85.000||85.000 ||||||||||||1||1||1||0||||||||The Kanehide Bessaku Honesuki 150mm is made from semi-stainless steel using mono steel construction. It is the same steel that is used in the ever-popular Kikuichi TKC line of blades. The honesuki pictured here is specially designed for processing poultry, but many use the knife for other tasks as well. This particular knife is formatted for left-handed users.
A unique aspect of this honesuki knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation, given their keen pricing. The rosewood handle, in particular, is wonderfully conceived and finished.
If you are looking for a blade that will not break the bank while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
The Kanehide Bessaku Honesuki 150mm is crafted from semi-stainless mono steel, the same high-performance material used in the renowned Kikuichi TKC line. Originally designed for processing poultry, this versatile knife has become a popular choice for a variety of kitchen tasks.
A standout feature of this blade is its asymmetrical grind, enhancing cutting performance from the spine to the edge. Combined with exceptional fit and finish, the knife’s value is unmatched. The rosewood handle, in particular, offers a beautifully crafted and comfortable grip, adding a touch of elegance to its functional design.
With half the chromium content of fully stainless steel, the blade is reactive and will develop a patina over time. Wash and towel dry immediately after use to maintain its appearance and performance. For extra care, you can use Bar Keepers Friend.
Specifications:
If you're seeking an affordable entry into specialized kitchen cutlery, the Kanehide Bessaku Honesuki 150mm is an exceptional choice!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabesu27leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-sujihiki-270mm-left-handed-115.png||||||Kanehide Bessaku Semi Stainless Sujihiki 270mm Left||2918L||resources > lehakn > ||Knife Types > Left Handed Knives > ||105.000||105.000 ||||||||||||1||1||1||0||||||||The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value coupled with its outstanding levels of construction and fit and finish.
The blade is made from a proprietary semi-stainless steel which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile, as it is semi-stainless, the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.The knife is a mono steel construction and the steel is hardened to 60-61 HRC.
Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so could be regarded as a yanagiba more than the normal sujihiki style slicer.
The blade has a lovely profile and the edge is well ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabe||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-66.png||||||Kanehide Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||kapskn katkkn ||||Kanehide Bessaku is a specialty brand we found while visiting Seki City. They produce many knives for professional cooks. They use mono steel construction and good edge sharpness.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapsbu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-bunka-180mm-228.png||||||Kanehide PS60 Bunka 180mm||1689U||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||170.000||170.000 ||||||||||||1||1||1||0||||||||This Kanehide bunka is made with PS60 steel, which Hitachi makes for the razor industry and has a dominant share of the market worldwide. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance of the blades by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features an octagonal handle made of oak with a burnt lacquer finish.
After 2 months of testing, we felt that this was quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. Try it. You won't regret it.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are.
Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice oak wood handle in an octagonal shape with a burnt finish design. Give it a try and we think you'll be as delighted with this knife as we are.
The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price.
We've been testing this knife for the past 2 months, and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. If you're looking for a good, entry-level stainless knife, this is our pick!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kapski241||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-kiritsuke-240mm-custom-287.png||||||Kanehide PS60 Kiritsuke 240mm||1614U||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||190.000||190.000 ||||||||||||1||1||1||0||||||||During my 4th trip to Japan I gave each of the 13 blacksmiths I met a request. My request to Kanehide was to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.
Our kiritsuke saya does not fit this knife. Try the blade guard instead.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, custom handle made by our woodworker.
It is a mono steel construction, no layers or cladding. The knife is quite light and is a very nimble item in the hand. It is a thin blade with a well-executed distal taper from around the mid-point to the tip. It has a nice grind and the fit and finish are of a high standard, featuring a well-rounded choil and spine.
Blade height is on the short side so it a great choice for people with smaller hands or those looking for a very agile and delicate blade to be used in the preparation of smaller items and garnishes. The lovely finish on the blade is enhanced by the rosewood handle and stainless steel bolster. We are very impressed with the level of fit and finish associated with the high value of this great kitchen knife.
It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regimen. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this is an excellent steel that will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.
We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The mahogany handle is mated to a lovely stainless bolster, which has a smooth and comfortable feel.
We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel, which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhances the hardness but also the wear resistance.
This is a wonderful entry-level knife. Definitely one of the best in our lineup of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy-to-care-for kitchen cutting machine would do well to consider this great value knife. Highly recommended!
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burnt end.
Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat-treating method followed by a cryogenic treatment using liquid nitrogen at -180 degrees Celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right-side bias at 70/30. The blade is mated to a handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.
We think that the Kanehide PS60 kitchen knives are some of the very best knives at their price point. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife.
They also make more general kitchen knives, such as this lovely example of a sujihiki. PS60 is a Hitachi-made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat-treating methods which, with the addition of cryogenic treatments, result in a highly wear-resistant blade.
Sujihikis are Japanese versions of Western slicers. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine, as befitting a slicer. The length allows for single-action cuts, which reduce damage to the item being cut. The grind on the blade is right-side biased at 70/30. A well-made rosewood Western handle and stainless steel bolster complete the picture with a very refined look.
This is a lot of knife for the money and one that we highly recommend.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.
This gyuto has a versatile shape for just about any cutting style, from rocking to slicing to chopping. The thin and pointed tip of the Kanehide TK Gyuto 210mm makes for impressive precision cuts and detail work. The blade height is not too tall at 47mm, which is about perfect for this length. The knife has a slender-sized western-style handle, and is quite light at 6.5 ounces, making this an ideal choice for small- and medium-sized hands. The 210mm size is also great for cooks working with smaller cutting boards.
This knife is exceptionally well balanced between blade and handle, and feels great using both western and pinch grips. The handle is made from a black Japanese pakka wood, which, together with the stainless steel bolster, will last the lifetime of the blade.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
While it is called a boning knife, the honesuki is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox.
The second reason is the overall fit and finish. We are still amazed at the high level of construction and finish of both blade and handle that is offered at this budget price.
Lastly, the grinds and profiles are really sterling work. You could easily pay over twice as much for a similar knife from other makers!
If you are looking for a small, easy to use and maintain petty that comes with a great edge that is easy to sharpen, you have found it in the Kanehide TK Petty 120mm!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to resharpen. Meanwhile it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. It is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
These knives have fairly thin spines with a nice taper to the well-ground tip. The blade height is about average for a knife this size. It’s a good looker with a well-made machine finish on the blade face. The handle and bolster are very well executed. The medium-sized handle is made from black pakka wood and it has a really comfortable feel. The blade shape lends itself to a variety of tasks including fine slicing and intricate work such as garnish preparation.
The Kanehide TK Petty 150mm is a good choice for a new Japanese knife user or a line cook wanting a well-made kitchen tool at a great price.
The santoku is a multi-purpose knife but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.
The most notable difference is their blade geometry which incorporates a sheep’s foot-shaped tip. The design draws the spine (“backstrap”) down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.
The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle which exhibits a nice level of fit and finish.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
The blade itself is made from a single piece of steel and boasts a well-polished surface achieved through precise machining. Out of the box, the edge is remarkably sharp, and the knife is impressively easy to sharpen while maintaining its effectiveness. The spine and choil areas are skillfully finished, complementing the Western-style Fibrox handle. This mono-steel knife allows it to be flexed. It's ideal for fillet work.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Equipped with 5 large knife Pockets, 3 Smaller Knife Pockets and 1 Large Leather Pocket, this knife roll securely houses your blades or other tools. Crafted with top-notch denim, its unadorned yet graceful design encapsulates the essence of Japan.
When fully opened, the bag extends to the dimensions of 30" x 31". Made in Sakai, Japan, by Kosuke Kawamura under his Kaneshige brand.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohicubo16x9||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hinoki-cutting-board-16-5-x-9-5-104.png||||||Kaneshige Hinoki Cutting Board 16.5" X 9.5"||KONOSUKEHINOKI||knife-accessories > booscutboar > ||Accessories > Cutting Boards > ||70.000||70.000 ||||||||4.000 ||||1||1||1||0||||||||This medium size Hinoki cutting board is a pleasure to use. Hinoki wood is a type of Japanese cypress renowned for its beauty and has a nice fragrance. It's very popular in Japan for cutting boards because it has a soft feel that is gentle on your knife edges. Kaneshige's Hinoki wood is grown in Japan under the forest stewardship council (FSC) certified for sustainable forest management practices. Care of your board is simple, just wet the surface before use to prevent staining and hand wash using a mild detergent and rinse thoroughly after you are done. Do not wash in the dishwasher. Measures 16.5" long by 9.5" wide by 0.75" deep.
Ground shipping only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaaust90||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-90mm-19.png||||||Kanetsugu AUS-8A Sheep's Foot Petty 90mm||SKT-2000||kitchen-knives > kaha > ||Knife Brands > Kanetsugu Cutlery > ||30.000||30.000 ||||||||||||1||1||1||0||||||||We’re always on the hunt for high-quality knives that deliver exceptional value—especially for our hardworking line cook customers. This one checks all the boxes. With durable stainless steel, a precision-thin blade, and expertly ground edges, it’s a standout choice at an unbeatable price.
Crafted from AUS-8A steel, this knife offers outstanding rust resistance and effortless sharpening. It’s comparable to U.S.-made 440 steel but produced by a renowned Japanese steel mill, ensuring top-tier performance and reliability in the kitchen.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
Made from high-quality AUS-8A stainless steel, this knife offers excellent rust resistance and effortless sharpening. Comparable to U.S.-made 440 steel, it’s crafted in a top-tier Japanese steel mill, ensuring durability, reliability, and an edge that lasts.
Made from high-quality AUS-8A stainless steel, this knife offers excellent rust resistance and effortless sharpening. Comparable to U.S.-made 440 steel, it’s crafted in a top-tier Japanese steel mill, ensuring durability, reliability, and an edge that lasts.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
This knife is crafted by Kanetsugu Cutlery in the renowned knife-making city of Seki, Japan. It features a San Mai construction with roll forging for added strength and performance. The core steel is AUS-8A, clad in stainless for enhanced corrosion resistance. With a hardness rating of 59–60 HRC, it maintains a sharp edge while remaining easy to sharpen. The walnut Western-style handle provides a comfortable grip, and the knife's well-balanced design makes it a pleasure to use during long prep sessions.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kaha||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-hamono-42.png||||||Kanetsugu Cutlery||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||kaaust90 kaaustpe12 kaaustpe15 kaaustna15 kanetsugu kaaustgy21 kaaustsu21 kasppe15 kaspsa18 kaspgy21 kaspsu24 kashvgpe15 kavgsa17 kavgbrkn21 kashvgsa17 ||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgbrkn21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-bread-knife-210mm-13.png||||||Kanetsugu Shiun VG10 Bread Knife 210mm||SKT-6803||newarrivals > ||New Arrivals > ||135.000||135.000 ||||||||||||1||1||1||0||||||||We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with nice serrations, and an excellent price make the knife a winner.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky.
In Japanese, "Shiun" (紫雲) translates to "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," while "雲" (un) means "cloud." This poetic imagery evokes a sense of beauty and tranquility, often found in art and literature.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky.
Average rating is 5
By: Shaun
My favoriteYes,this Kangaroo is something to hop around about! I use it to finish my straight razor,and I’m completely blown away by my results. Use it with nothing on it after your compounds. It keeps an edge that I trust on my face,day in and day out.
0.3By: Rob Babcock
Sioux Falls,SDWhat an amazing strop! Despite the 1" x 6" format it works very well for freehand stropping,even on large knives. Not surprising I guess since it was developed by a guy that sharpens gyutos on Post-It Note. :-)
0.3By: Steeley
Kens strops are amazing. And the Kangaroo is no exception. It is extremely thin,and has almost no give,thus making your chances of micro convexing your edge very small. Compounds work fantastic on it as well. Highly recommended. I do prefer the 2x6" size for freehand stropping.
0.3By: Johan
SwedenExcellent item! Easy to use by holding in your hand
0.3By: Colin M,
Alberta,CanadaThe Kangaroo strops are worth every penny. They are a high quality stropping substrate. The stiction produced when used with the edge pro produces a heavy burnishing effect in conjunction with the effect of the stropping compound you are using.
This finely grained leather is stretched tautly across the aluminum backing. This produces a strop with very little give,greatly reducing the risk of rounding off your edge.
I use mine with CBN,these make a great finishing step for all knives.
0.3This finely grained leather is stretched tautly across the aluminum backing. This produces a strop with very little give,greatly reducing the risk of rounding off your edge.
I use mine with CBN,these make a great finishing step for all knives.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kastforedpro||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-2-x6-32.png||||||Kangaroo Strop for Edge Pro 1" x 6" 5 Piece Replacement Strips||EPRooStrop1x6Replacement||specials > closeouts > ||Resources > CKTG Close Outs > ||10.000||10.000 ||||||||||||1||1||1||0||||||||This five-piece set is a replacement for the roo strops when they need replacing. This set Does Not come with the metal backing.
Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kangaroostrops||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strops-66.png||||||Kangaroo Strops||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||kangaroostrop 3x8stropset4pc chroostset3x ckroost3xnog ckroost3x 3x8stropplate ristba ||||These selected kangaroo leathers are from thinner hides and produce remarkable edges. We recommend diamond spray when loading the strop with these. Use it on your razors and knives for the sharpest and finest finish available on this planet! Great for edge touchups.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanjo1k6||item.||solidtemplate||kanjoknives||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-80.png||||||Kanjo 1K6||||specials > forknco > kanjoknives > ||Resources > For Knife Collectors > Kanjo Knives > ||||||||||||||||0||1||0||0||||ka1k6ki18 kanjo ||||This is Kanjo's selection of 1K6 Stainless steel knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ka1k6ki18||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-kiritsuke-180mm-113.png||||||Kanjo 1K6 Stainless Kiritsuke 180mm||KK6-K180||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||115.000||115.000 ||||||||||||1||1||1||0||||||||Kanjo 1K6 Kiritsuke combines several nice components to make an affordable, good-performing knife for everyday use.
Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.
The handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.
Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.
The handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special looking and feeling handle is constructed from black micarta in a sleek western full tang design. The handle scales mate up to the finely finished stainless bolster and are attached to the tang with an unusual five pin arrangement.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.
Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.
Fit and finish on these knives is top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsa18||item-1||solidtemplate||kanjovg10||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-santoku-180mm-98.png||||||Kanjo VG10 Black Damascus Santoku 180mm||KG0-S180||specials > forknco > kanjoknives > kanjovg10 > ||Resources > For Knife Collectors > Kanjo Knives > Kanjo Damascus Knives > ||240.000||240.000 ||||||||||||1||1||1||0||||||||During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.
Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and a grind that makes quick work of cutting food.
Fit and finish on these knives are top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.
Kanjo-san tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is enhanced by etching the blade after it is forged.
The combination of the tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are becoming more popular due to their do-it-all abilities and intriguing looks. They are proficient cutters, slicers, and choppers, while the fine tip allows them to take on smaller ingredients and get into tight spaces.
The gyuto featured here is very similar to its other stablemates but in this instance, it wears Eastern boots, as in a yo handle! The cutting-edge measures 210mm which is a nice size for this style of knife when space or small hands are a consideration. But even if these are not issues, its compact dimensions make it a very nimble, light, and easy to maneuver kitchen cutter.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Gyuto is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. Great for general purpose use and a perfect choice for a daily driver.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost anything you can throw at it in the kitchen. It's the perfect size for general purpose use.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Kiritsuke is a very versatile and good looking knife. It will chop, slice, and cut almost any ingredient you use in your kitchen.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.
Fast forward a few years, and we are now able to present the one of the results of this collaboration. The Kanjo ZDP-189 Gyuto 210mm is made with ZDP-189 Powdered Metallurgical Steel. This super steel boasts some serious attributes. It is one of the highest wear resistant steels available from Hitachi Metals, while it also has some of the highest hardness and carbon content of any knife steel.
Used in the right context, as in kitchen knife blades, this alloy is one of the best high carbon semi stainless steels around. Note we do say semi stainless, as the core ZDP189 can corrode if neglected. Of course the soft stainless cladding goes a long way to reducing this occurrence.
We really like the subtly curved spine of this gyuto and beautifully shaped profile. The blade height is taller than many 210mm knives of this type, which together with the western style handle offer good knuckle clearance and an ingrained ability to rock chop with ease. Fit and finish on these knives is top shelf and the design aesthetic is among the best we have seen. We look forward to seeing more knives from this exciting young blade maker.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
Over a beer a while ago we asked Kanjo-san to make some knives out of the Hitachi steel known as ZDP-189. It is one of their top steels, containing large quantities of carbon and chromium. This combination results in very high levels of hardness with ZDP-189 knife blades averaging around 64 HRC. Kanjo-san is able to take these blades to an even higher 65 HRC.
The knives featured here are the first results of this collaboration. They are made with a stainless steel cladding and are laser cut from a san-mai sandwich. The hairline finish is artfully applied and together with the beautifully formed bolster and unusual handle design result in a knife with some interesting design elements and a subtle grace to its overall appearance. We particularly like the curved spine and lovely edge profile, both of which show an immense amount of design maturity.
We look forward to working with this exciting young blade maker in the future.
We asked him to make the blades out of ZDP-189, which is a Hitachi manufactured alloy. It is one of the newer super steels and it contains large quantities of carbon and chromium, the combination of which results in very high levels of hardness. ZDP-189 knife blades average around 64 HRC but Kanjo-san is able to take these blades to a remarkable 65 HRC. Of course with this level of hardness you can expect superb edge retention but at the cost of some difficulty in sharpening. The steel is stainless but will still require some care with cleaning and drying between uses. This is somewhat mitigated by the stainless cladding.
The Kanjo ZDP189 Petty 120mm is an elegant and beautifully constructed small petty that will work its magic on the cutting board as well as in hand. Whether it is chopping fine herbs, coring vegetables, or making light work of garnishes, this knife will please and reward its owner for many years to come. The beautifully constructed and sculpted micarta handle is made in the western style and attached to the full tang with five small stainless pins.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
We've upgraded this handle to a nice oak octagonal handle with a burnt finish. It makes this knife an enticing value.
If you have not tried an AS knife, this could be your time to experience this super steel at a truly affordable price.
The Karaku gyuto is the most popular sized knife we sell, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.
It now comes with an upgraded burnt urushi octagonal handle that is stabilized for years of worry-free use.
If you have not tried an AS steel knife, this could be your time to experience this super steel at a truly affordable price.
The knife oozes character, and after a quick trip to your favorite stones, it will surprise you with its performance and ability to take and maintain a super fine edge. We included the video with a different handle since the blade description is worthwhile. You will get the knife pictured. Please note that carbon steel knives can rust, so wash and towel-dry after use to keep this from happening.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried an Aogami Super, carbon steel knife, this could be your time to experience this steel at a truly affordable price.
The Karaku bunka is the most popular-sized knife used in Japan, along with the santoku, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now comes with an upgraded octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price.
The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.
If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.
Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.
Each knife is made by hand so measurements will vary.
The Karaku santoku is the most popular knife in Japan. This one has a nice profile for both rocking and push-cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now has an upgraded blue octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.
Each knife is carefully hammer forged and features a san mai construction for durability and longevity. The 50/50 edge grind and VG10 steel with a 61 HRC ensure a sharp and long-lasting edge, while the stainless Damascus cladding adds an eye-catching touch of style.
The Kiyaki octagonal handle provides a comfortable grip, and the walnut ferrule adds a touch of natural elegance. And at only 3.9oz and 305mm in length, this knife is as lightweight and easy to handle as it is beautiful.
Don't miss your chance to own a piece of traditional Japanese craftsmanship with a modern twist. Order your Katayama Damascus knife today!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katayama||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-suminagashi-gyuto-210mm-115.png||||||Katayama VG10 Gyuto 210mm ||KY-104||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||200.000||200.000 ||||||||||||1||1||1||0||||||||The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss Saji san in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. We are the first international customer for his knives. This knife uses VG-10 stainless steel with beautiful Damascus cladding.
This petty knife is ideal for precise kitchen tasks like peeling, trimming, and slicing smaller ingredients. It features a hand-forged San Mai construction with a 50/50 edge grind, providing excellent balance and cutting performance. The stainless Damascus cladding not only protects the VG10 core but also delivers striking visual appeal.
The knife is fitted with a handsome octagonal kiyaki wood handle paired with an ebony ferrule, offering a comfortable and refined grip.
The Kato AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his small crew. They are made with a core of Aogami Super steel, which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.
Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely handmade.
The Kanehiro AS Gyuto 180mm is a fine knife made from one of our most popular steels, Aogami Super. AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is then clad with soft stainless alloy. This lamination adds strength and protects the knife from reacting with acids or moisture. You still need to take care of the exposed edge and spine. The cladding is given a nashiji (pear skin) finish.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it...more fun!
Average rating is 5
By: Randy Henson
Houston,TXI am very favorably impressed. This knife was very sharp out of the box - cuts hanging newsprint as well as any knife I have.
0.3By: Keith Thomas
Canberra,AustraliaMagnificent knife! 25ş (total) cutting edge and an 11ş secondary bevel. Beautiful balance. I scored a leg of lamb straight out of the box and it cut through so the cutting was easily controlled. Like a surgeon’s scalpel. No force or sawing required. Leaves Shun and Global for dead! Try this to discover what a high-end Japanese knife really is.
0.3
Average rating is 5
By: B
Va.This Kanehiro Nakiri was straight-razor sharp upon delivery. The metal on this blade is incomprehensibly strong considering the light overall weight of the piece. Truly an exquisite product from a talented smith. Very pleased.
0.3By: Jp
San Francisco,CAGot this for a birthday present and what a birthday present indeed. Excellent profile on this guy. Very generous size while being well balanced and feels very comfortable on hand. Very sharp ootb. I could not be happier with this knife!
0.3
Average rating is 5
By: CK
MDI really,really like these knives. Not only are the blades visually stunning (the finish can be described as dark gun metal),these Kanehiros are HARD. Ping the blade and listen to it resonate. The difference is like comparing crystal to glass. These are effectively small swords. Amazing blacksmiths at work here. It would be fantastic to see more types of knives from this maker.
0.3By: Chris L.
Charlotte,NCIt’s taken me a couple of months since I got this petty,but I’m ready to review. Great fit and finish. Unbelievably sharp out of the box. Love the handle(mine is a darker wood than in the picture). I’ve been amazed at the detailed cuts I’ve been able to produce with this little baby. It took some getting used to(this is my 1st 150mm petty)but is sooooo worth it. Buy it!
0.3
Average rating is 5
By: Kulin
MichiganThis is a wonderful knife. The edge is perfect out of the box. The fit and finish is very nice as well. The knife is a feather weight,weighing only 120g. The edge where the aogami shows looks great once it starts to color. If you are looking for something comparable to the Hiromoto aogami core cladded knives,these knives are the way to go.
0.3
Average rating is 5
By: Alex
The Woodlands,TexasGreat knife,very light,very stiff,and good F&F. Aogami super steel can be very easily made scary sharp. Thanks Mark for the recommendation. The primary bevel is a little bit sticks to some foods,but a simple polish job fixes that.
0.3
One of our favorite choices is the Ginsan steel due to its exceptional balance of sharpness and durability. This steel is easy to use and maintain, providing a pleasant cutting experience. The blade features a G-3 core, enveloped by a softer stainless steel cladding with an attractive nashiji (pear skin) finish. Unlike high carbon steel blades, this knife requires less rigorous cleaning and drying.
The bunka blade showcases a purposeful design with a reverse tanto-style tip and a short, tall profile. It has gained popularity for its versatile capabilities, excelling in cutting, slicing, and chopping tasks.
||||||1||1||1||0||||||||Few knives have as strong a reputation for craftsmanship, aesthetic beauty, and performance as those produced by master blacksmith Hiroshi Kato under his Kanehiro brand. This 210mm gyuto from his Ginsan line offers the convenience of all stainless, san mai construction featuring Hitachi's Ginsan steel at the edge and a soft stainless steel cladding. Also, the engraving is now laser etched. The knife is finished in a rustic but elegant nashiji (pear skin) surface with a lovely maple octagonal handle. Please note that dimensions will vary between knives as this is a handmade item. Brand: Kanehiro Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Core Steel: Ginsan (G-3) Cladding: Stainless Nashiji Handle: Maple Octagonal Ferrule: Black Pakka Wood Edge Grind: Double Bevel (See Choil Photo) Weight: 5.2 oz (148 g) Edge Length: 214 mm Total Length: 353 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagigy24||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-gyuto-240mm-228.png||||||Kato Ginsan Gyuto 240mm||D-706KY||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||395.000||395.000 ||||||||||||1||1||1||0||||||||Kanehiro knives embody the refined craftsmanship and understated beauty that define the finest Japanese cutlery. This 240mm gyuto is hand-forged in Takefu Village by master blacksmith Yoshimi Kato, using an all-stainless steel construction that combines performance with practicality.
At its core is Hitachi Ginsan (Silver 3) steel, known for taking a keen edge while offering easy maintenance and excellent corrosion resistance. The core is clad in a soft stainless steel and finished in a traditional nashiji (pear skin) texture, giving the blade a rustic elegance. The kanji engraving has been updated to laser etching for a cleaner, more durable presentation.
The octagonal handle is crafted from light maple wood and paired with a black pakka wood ferrule, offering a comfortable, balanced feel in hand. Like all handmade knives, individual dimensions may vary slightly.
Care & Maintenance: This knife is fully stainless, making it a great choice for both home cooks and professionals looking for reduced maintenance. Hand wash and dry after use. Avoid cutting bones or frozen foods to preserve the edge.
Brand: Kanehiro Blacksmith: Yoshimi Kato Location: Takefu, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Cladding: Stainless Finish: Nashiji Weight: 6.7 oz (192 g) Edge Length: 243 mm Total Length: 390 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Handle: Maple Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagina16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-nakiri-165mm-242.png||||||Kato Ginsan Nakiri 165mm||D-702KY||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||270.000||270.000 ||||||
Average rating is 5
By: Dave
NY,NYThis is a beautiful knife. It is clear it is made by hand and not a factory machine. It just has that unique quality. Sharp out of the box. The octagon handle is very comfortable and attached really well. This is definitely a knife worth considering.
0.3At its core is Hitachi Ginsan (Silver 3) steel, known for taking a keen edge while offering easy maintenance and excellent corrosion resistance. The core is clad in a soft stainless steel and finished in a traditional nashiji (pear skin) texture, giving the blade a rustic elegance. The kanji engraving has been updated to laser etching for a cleaner, more durable presentation.
The octagonal handle is crafted from light maple wood and paired with a black pakka wood ferrule, offering a comfortable, balanced feel in hand. Like all handmade knives, individual dimensions may vary slightly.
Care & Maintenance: This knife is fully stainless, making it a great choice for both home cooks and professionals looking for reduced maintenance. Hand wash and dry after use. Avoid cutting bones or frozen foods to preserve the edge.
||||||1||1||1||0||||||||The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from cherry wood and pakka wood finishes off this great package.Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Core Steel: Ginsan (G-3) Cladding: Stainless Nashiji Handle: Maple Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge: Even Grind (See Choil Shot) Weight: 5.1 oz (144 g) Edge Length: 157 mm Total Length: 305 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagistkn||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-90.png||||||Kato Ginsan Nashiji||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||kagipe15 kagina16 kagibu16 kagisa16 kagigy21 kagigy24 kagisu27 ||||Kanehiro offers these excellent knives with stainless steel called Ginsan. The steel has several names: Silver 3, Ginsanko and G-3 are all the same steel. It's excellent quality steel when heat treated properly and ideal for kitchen knives and shears.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagipe15||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-petty-150mm-152.png||||||Kato Ginsan Petty 150mm||D-701KY||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Kanehiro Ginsan knives are very well-made and easy to maintain kitchen utensils. They are forged by Yoshimi Kato, son of Hiroshi Kato, from the family shop in the famed Takefu Village. This is one of the main centers of knife making in Japan and is home to some of the world's most renowned and popular blacksmith shops.
Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. He heat-treats the alloy to an HRC rating of 62. G3 steel is well known for its excellent edge properties. The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade, which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and dare we say it...more fun! Most vegetables or proteins can be processed with a blade this size. The knife is coupled to a traditional cherry octagonal handle with a black pakka wood ferrule. Blacksmith: Kato San Location: Echizen, Japan Construction: San Mai, Hammer Forged Handle: Maple Wood Octagonal Ferrule: Walnut Steel: Ginsan Cladding: Nashiji Stainless Edge: 50/50 Weight: 2.9 oz (80 g) Edge Length: 144 mm Spine Thickness at Base: 3 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagisa16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-santoku-165mm-184.png||||||Kato Ginsan Santoku 170mm||D-703KY||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||270.000||270.000 ||||||||2.000 ||||1||1||1||0||||||||Blacksmith Yoshimi Kato fashions this blade out of Ginsan steel. It is also known as Silver 3 steel, Ginsanko or Gin3. Ginsanko is a stainless steel made by Hitachi Metals. It is a fine grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening of a classic carbon steel. Ginsan steel is an excellent stainless steel for forging and, in the hands of a skilled smith like Kato-san, it is a very similar alloy to white steel in terms of edge formation and sharpness.
The ginsan hagane (core) is wrapped in a stainless cladding resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel which, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks. Brand: Kanehiro Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Core Steel: Ginsan (G-3) Cladding: Stainless Nashiji Handle: Maple Octagonal Ferrule: Black Pakka Wood Edge: Even Grind (See Choil Photo) Weight: 4.2 oz (119 g) Edge Length: 170 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kagisu27||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-sujihiki-270mm-193.png||||||Kato Ginsan Sujihiki 270mm||D-707KY||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||405.000||405.000 ||||||||||||1||1||1||0||||||||Sujihiki knives are two-sided slicers, as opposed to the similarly shaped single-sided yanagibas. As such, they are far easier to use and sharpen. Even so, they still perform the similar task of slicing proteins in one single drawn action with ease and control. At 270mm, this is a medium-sized example of the breed, so it is perfect for home chefs or pros working in tight spaces.
This lovely example of a slicer is made from Ginsan stainless steel. This is Hitachi’s special stainless steel which, in the hands of a good blacksmith, can offer similar sharpness and edge retention to carbon steel. Ginsan is also known as Silver 3 or Ginsanko and it is the favored stainless steel for use in making Japanese traditional style single bevel knives. It is rare that such blades are made from any stainless steel and this shows how similar Ginsan can be to a high carbon alloy in many regards.
The inner core steel is wrapped in a stainless steel cladding that is given a very attractive pear skin finish. This finish is called nashiji in Japanese and it adds a great look to the blade while aiding with food release. A fine keyaki wood octagonal handle with a black pakka wood ferrule are perfectly suited to this classic-looking blade, giving a good balance in hand and a secure feel in use. Weight: 5.9 oz (168 g) Edge Length: 268 mm Total Length: 417 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanasubu15||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-bunka-150mm-73.png||||||Kato Nashiji Suminagashi Bunka 170mm||KatoNashiji-Bunka||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||290.000||290.000 ||||||||||||1||1||1||0||||||||The bunka knife has become increasingly popular among both professional and home chefs due to its versatility in the kitchen. Shorter in length than a gyuto, this knife has a tall blade height which allows for a wide range of uses. It is especially favored by those who prefer push-cutting and chopping techniques and is often used in place of a short gyuto or santoku. Plus, its attractive reverse tanto profile adds to its appeal.
Yoshimi Kato is an experienced knife maker who has taken over his father-in-law's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful damascus or suminagashi pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.
Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 5.6 oz (158 g) Edge Length: 174 mm Total Length: 315 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm Handle is updated--trust the photos||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanasugy21||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-210mm-233.png||||||Kato Nashiji Suminagashi Gyuto 210mm||KatoNashiji-Gyuto210||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||355.000||355.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is the son-in-law of Hiroshi Kato and has worked for him for many years. He recently took over the business and is making quality knives for several brands, just as his father-in-law did. He works at Takefu Knife Village cooperative, home of some of the world's greatest blade makers.
The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it's good for pushers and rockers. The blade height is about 47mm, which is on the short side for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.
The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture. Brand: Kato Nashiji Suminagashi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 6.4 oz (182 g) Edge Length: 215 mm Total Length: 357 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanasugy24||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-240mm-250.png||||||Kato Nashiji Suminagashi Gyuto 240mm||KatoNashiji-Gyuto240||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||415.000||415.000 ||||||||||||1||1||1||0||||||||The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Yoshimi Kato recently took over his father-in-law's business and, like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion-resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It's a great looker, and a great performer! Brand: Kato Nashiji Suminagashi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 6.1 oz (174 g) Edge Length: 243 mm Total Length: 393 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgnakobu13||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-ko-bunka-135mm-196.png||||||Kato Nashiji Suminagashi Ko-Bunka 135mm||KatoNashiji-KoBunka||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||220.000||220.000 ||||||||||||1||1||1||0||||||||There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands including Masakage and Kanehiro. This line is a new addition to his canon and we are very impressed with their quality of grinds, fit and finish, and overall aesthetic appeal. They are made from the ever popular stainless steel called VG-10, which is known for its great edge taking and holding characteristics.
VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great-looking nashiji (pear skin) finish. It is coupled to a very good-looking walnut octagonal handle with a pakka wood ferrule. Blacksmith: Yoshimi Kato Location: Echizen, Japan Factory: Takefu Village Edge Steel: VG10 Cladding: Stainless Damascus Edge: Even 50/50 Weight: 2.6 oz (74 g) Edge Length: 129 mm Total Length: 257 mm Spine Thickness at Base: 3 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgnana17||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-nakiri-170mm-123.png||||||Kato Nashiji Suminagashi Nakiri 160mm||KatoNashiji-Nakiri||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Nakiri knives have become very popular in the USA with both professional and home chefs. They are employed almost exclusively for cutting vegetables. The classic oblong shape is the main feature of the knife, as is its very flat blade. The shape of the nakiri bocho differs according to the region of origin. The knives in the Tokyo area are rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel which has been hammer forged to create a lovely damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Edge Steel: VG10 Stainless Weight: 5.7 oz (164 g) Blade Length: 160 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm Handle: Walnut Octagonal (new--trust the photos) Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgnape12||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-120mm-207.png||||||Kato Nashiji Suminagashi Petty 120mm||KatoNashiji-Petty120||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
This lovely little Nashiji Suminagashi Petty is made from a popular stainless steel known as VG-10. It is favored by some of the giants in the Japanese knife industry including Shun and Miyabi. The reasons for this favor are many, and they include good edge retention as well as very high wear and corrosion-resistant characteristics. The steel is used as the inner core of this san-mai sandwich. The outer layer is a softer stainless steel which is hammer-forged to create a lovely Damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
This is a very short blade with big aspirations as a versatile cutting tool around the kitchen. Handheld processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. Fun and functional. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation. Blacksmith: Yoshimi Kato Location: Echizen, Japan Factory: Takefu Village Edge Steel: VG10 Cladding: Stainless Damascus Edge: Even 50/50 Weight: 2.0 oz (58 g) Edge Length: 121 mm Total Length: 249 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm New Handles with Walnut and Buffalo Horn (Trust Photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanasusa16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-275.png||||||Kato Nashiji Suminagashi Santoku 165mm Walnut||KatoNashiji-Santoku||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations and it is a situation in which most seem to flourish and grow. Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut octagonal handle with buffalo horn ferrule completes this very attractive package. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 5.4 oz (154 g) Edge Length: 172 mm Total Length: 309 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 46 mm New Handles, Trust Photos||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayukobu13||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-ko-bunka-135mm-190.png||||||Kato Nashiji Suminagashi Santoku 165mm Wenge||KatoNashiji-Santoku-Wenge||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Following in the footsteps of an illustrious father-in-law is never easy, but blacksmiths have done this for generations, and most seem to flourish and grow in this situation. Yoshimi Kato apprenticed under his father-in-law, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal wenge, octagonal handle with buffalo horn ferrule completes this very attractive package. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Wenge Octagonal Ferrule: Black Buffalo Horn Weight: 5.4 oz (154 g) Edge Length: 172 mm Total Length: 309 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 46 mm New Handles, Trust Photos||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kanasusu27||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-sujihiki-270mm-227.png||||||Kato Nashiji Suminagashi Sujihiki 270mm||KatoNashiji-Suji270||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||415.000||415.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato, who has recently taken the reins of his father-in-law’s esteemed business, continues the family tradition of crafting high-quality knives for various brands as well as a unique line exclusively for us. Kato-San hones his craft at the renowned Takefu Knife Village in Echizen, Japan, where he produces knives under notable names like Kanehiro and Masakage. Among the materials he works with, VG-10 stainless steel stands out as one of his favorites, widely admired in the world of Japanese knife making.
VG-10 steel is prized for its exceptional edge retention and outstanding resistance to wear and corrosion. The core of the blade is encased in a soft stainless steel cladding, making the knife easy to maintain. Its aesthetic appeal is equally impressive, featuring a beautifully etched Damascus pattern on the lower blade, which transitions into a nashiji (pear skin) finish on the upper surface.
Paired with a traditional octagonal walnut handle and a black buffalo horn ferrule, this knife is not only a high-performing tool but also a work of art. Its perfect balance of form and function ensures a superior cutting experience every time. Brand: Kato Nashiji Suminagashi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 6.9 oz (196 g) Edge Length: 266 mm Total Length: 420 mm Spine Thickness at Base: 3.5 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl2gy18||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-185mm-13.png||||||Kawasaki Blue #2 Gyuto 185mm||KB2-G18BW||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||195.000||195.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 4.8 oz (136 g) Edge Length: 186 mm Total Length: 330 mm Spine Thickness at Base: 3 mm Blade Height: 44 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl2gy21||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-blue-2-gyuto-210mm-245.png||||||Kawasaki Blue #2 Gyuto 210mm||KB2-G21BW||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Remember that carbon steel will rust if left wet. For care, simply use the knife, wash and wipe the blade dry with a towel.
Blacksmith: Kawasaki san Location: Kyushu Steel: Blue #2 Carbon steel Cladding: Stainless Finish: Kurouchi Edge Grind: Even, Double Bevel Weight: 5.2 oz (148 g) Edge Length: 215 mm Total Length: 358 mm Spine Thickness at Base: 3 mm Blade Height: 44.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kawasaki2||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-nakiri-165mm-65.png||||||Kawasaki Blue #2 Nakiri 165mm||KB2-N16BW||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga Prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even - 50/50 Handle: Walnut Octagonal Ferrule: Black Plastic Weight: 5 oz (144 g) Edge Length: 160 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kawasaki1||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-135mm-13.png||||||Kawasaki Blue #2 Santoku 135mm||KB2-S13BW||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 3.4 oz (98 g) Edge Length: 136 mm Total Length: 270 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl2sa16||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-165mm-13.png||||||Kawasaki Blue #2 Santoku 165mm||KB2-S16BW||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 4.4 oz (124 g) Edge Length: 160 mm Total Length: 303 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kawasaki||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-tall-petty-110mm-13.png||||||Kawasaki Blue #2 Tall Petty 110mm||KB2-T11BW||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 2.7 oz (78 g) Edge Length: 111 mm Total Length: 239 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kawasakikajiya||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-16.png||||||Kawasaki Kajiya||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||kakawh1tape1 kakawh1sa13 kakawh1pe14 kakawh1na16 kakawh1sa16 kawasaki kawasaki1 kabl2pe14 kawasaki2 kabl2sa16 kabl2gy18 kabl2gy21 ||||Kawasaki Kajiya is a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kabl2pe14||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-petty-140mm-13.png||||||Kawasaki Kajiya Blue #2 Petty 140mm||KB2-P14BW||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Kawasaki Kajiya is a small, family-run blacksmith shop with a proud history spanning more than 100 years. Based in the town of Shiroishi-cho in Saga Prefecture, Kyushu, their very name “Kajiya” simply means “blacksmith” in Japanese. Now in its third generation, the workshop is led by Mr. Kawasaki, who continues the tradition alongside his nephew, Mr. Mizokami, the fourth generation of skilled artisans. Together, they carry forward the legacy of handcrafting fine Japanese blades with the same dedication and care that has defined their family for over a century. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Walnut Octagonal Ferrule: Black Plastic Weight: 3.1 oz (88 g) Edge Length: 143 mm Total Length: 267 mm Spine Thickness at Base: 2.5 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kakawh1na16||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-nakiri-160mm-29.png||||||Kawasaki Kajiya White #1 Nakiri 160mm||KS1-N16BH||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||120.000||120.000 ||||||||1.000 ||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 carbon steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. We hope they can expand their offerings, adding a bunka version based on the santoku and creating a gyuto 210mm style. Remember that carbon steel will rust if left wet. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi White #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Ho Wood Oval Ferrule: Plastic Weight: 4.5 oz (126 g) Edge Length: 160 mm Total Length: 303 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kakawh1pe14||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-petty-140mm-13.png||||||Kawasaki Kajiya White #1 Petty 140mm||KS1-P14BH||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Kawasaki Kajiya is a small, family-run blacksmith shop with a history spanning over 100 years. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, the name “Kajiya” means “blacksmith” in Japanese. Now in its third generation, the forge is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami—the fourth generation of skilled artisans in this proud tradition. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi White #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Ho Wood Oval Ferrule: Plastic Weight: 2.4 oz (68 g) Edge Length: 142 mm Total Length: 266 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kakawh1sa13||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-135mm-13.png||||||Kawasaki Kajiya White #1 Santoku 135mm||KS1-S13BH||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 carbon steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi White #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Ho Wood Oval Ferrule: Plastic Weight: 2.8 oz (80 g) Edge Length: 136 mm Total Length: 265 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kakawh1sa16||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-160mm-29.png||||||Kawasaki Kajiya White #1 Santoku 160mm||KS1-S16BH||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||120.000||120.000 ||||||||1.000 ||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi White #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Ho Wood Oval Ferrule: Plastic Weight: 4.4 oz (124 g) Edge Length: 159 mm Total Length: 304 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kakawh1tape1||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-tall-petty-110mm-13.png||||||Kawasaki Kajiya White #1 Tall Petty 110mm||KS1-T11BH||kitchen-knives > kawasakikajiya > ||Knife Brands > Kawasaki Kajiya > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi White #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Ho Wood Oval Ferrule: Plastic Weight: 2.2 oz (64 g) Edge Length: 110 mm Total Length: 232 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satadr||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/keijiro-doi-white-steel-dragon-46.png||||||Keijiro Doi White Steel Dragon||||||||||||||||||||||0||1||0||0||||||||This is the best-selling Japanese knife for professionals, using white-2 steel from Yasugi and quality sharpening. Each knife is engraved with a dragon design. These knives are made by Mr. Keijiro Doi who was born in 1927 and entered blacksmithing as an apprentice at age 19 to his father. The Ministry of International Trade and Industry gave Mr. Doi theeir highest honor in 1987. He is considered a "Meister" or traditional craftsman.||2.000 ||||1||1||1||0||||||||The Kikuichi Elite Carbon 210mm Gyuto is made by one of the oldest blade makers in Japan. Originating over 700 years ago, Kikuichi has been making kitchen knives for over 100 years. This knife is constructed from a mono steel SK-5 carbon alloy. This results in a blade that can take a really sharp edge while being able to sharpen up easily. The symmetrical grind on the blade is relatively thin and has a very nice distal taper beginning about 2/3 along the spine. It has a bit of flex and is light in the hand. The finely finished black pakka wood handle gives the knife a good central balance point. It is attached with a stainless steel bolster and 2 rivets.
210mm gyutos are a great choice for most chefs looking for a fast and nimble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant but it will discolor if not dried carefully between uses. Weight: 5.6 oz (160 g) Edge Length: 215 mm Total Length: 338 mm Spine Thickness at Base: 1.9 mm Blade Height: 47.0 mm ||2.000 ||||1||1||1||0||||||||240mm Gyutos are among the most popular knives we sell. They are a larger blade that can handle almost any cutting or chopping jobs around the kitchen. The Kikuichi Elite Carbon is a great example of the breed. It boasts a mono steel construction of SK-5 carbon steel which has the ability to take an extremely sharp edge.
The alloy is hardened to 59 HRC. Edge retention and maintenance are strong points of this type of steel. The knife is quite light at 218g or 7.7 ounces. It has a lovely thin grind which ends in a fine distal taper towards the tip. The profile is about average for a 240mm gyuto with a nicely curved shape to the edge. This makes it perfect for users who like rocking style cutting as well as push/pull styles. It comes with a symmetrical bevel.
The very thin blade makes for a fast and light knife which is enhanced by the nicely finished pakka wood handle. These knives are quite reactive so please take care to keep them very dry between uses. After a while, a patina will form which will aid in the daily maintenance and rust resistance. Brand: Kikuichi Location: Sakai, Japan Construction: Laser Cut, Mono Steel Steel: Carbon Steel (Reactive) HRC: 59-60 Handle: Black Pakka Wood Edge Grind: Even Weight: 7.7 oz (218 g) Edge Length: 243 mm Total Length: 375 mm Spine Thickness at Base: 2.2 mm Blade Height: 52.2 mm
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from cherry wood and pakka wood finishes off this great package.
Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. He heat-treats the alloy to an HRC rating of 62. G3 steel is well known for its excellent edge properties. The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade, which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and dare we say it...more fun! Most vegetables or proteins can be processed with a blade this size. The knife is coupled to a traditional cherry octagonal handle with a black pakka wood ferrule.
The ginsan hagane (core) is wrapped in a stainless cladding resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel which, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.
This lovely example of a slicer is made from Ginsan stainless steel. This is Hitachi’s special stainless steel which, in the hands of a good blacksmith, can offer similar sharpness and edge retention to carbon steel. Ginsan is also known as Silver 3 or Ginsanko and it is the favored stainless steel for use in making Japanese traditional style single bevel knives. It is rare that such blades are made from any stainless steel and this shows how similar Ginsan can be to a high carbon alloy in many regards.
The inner core steel is wrapped in a stainless steel cladding that is given a very attractive pear skin finish. This finish is called nashiji in Japanese and it adds a great look to the blade while aiding with food release. A fine keyaki wood octagonal handle with a black pakka wood ferrule are perfectly suited to this classic-looking blade, giving a good balance in hand and a secure feel in use.
Yoshimi Kato is an experienced knife maker who has taken over his father-in-law's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful damascus or suminagashi pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.
Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen.
The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it's good for pushers and rockers. The blade height is about 47mm, which is on the short side for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.
The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture.
Yoshimi Kato recently took over his father-in-law's business and, like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion-resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It's a great looker, and a great performer!
Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands including Masakage and Kanehiro. This line is a new addition to his canon and we are very impressed with their quality of grinds, fit and finish, and overall aesthetic appeal. They are made from the ever popular stainless steel called VG-10, which is known for its great edge taking and holding characteristics.
VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great-looking nashiji (pear skin) finish. It is coupled to a very good-looking walnut octagonal handle with a pakka wood ferrule.
Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel which has been hammer forged to create a lovely damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives.
This lovely little Nashiji Suminagashi Petty is made from a popular stainless steel known as VG-10. It is favored by some of the giants in the Japanese knife industry including Shun and Miyabi. The reasons for this favor are many, and they include good edge retention as well as very high wear and corrosion-resistant characteristics. The steel is used as the inner core of this san-mai sandwich. The outer layer is a softer stainless steel which is hammer-forged to create a lovely Damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
This is a very short blade with big aspirations as a versatile cutting tool around the kitchen. Handheld processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. Fun and functional. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut octagonal handle with buffalo horn ferrule completes this very attractive package.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal wenge, octagonal handle with buffalo horn ferrule completes this very attractive package.
VG-10 steel is prized for its exceptional edge retention and outstanding resistance to wear and corrosion. The core of the blade is encased in a soft stainless steel cladding, making the knife easy to maintain. Its aesthetic appeal is equally impressive, featuring a beautifully etched Damascus pattern on the lower blade, which transitions into a nashiji (pear skin) finish on the upper surface.
Paired with a traditional octagonal walnut handle and a black buffalo horn ferrule, this knife is not only a high-performing tool but also a work of art. Its perfect balance of form and function ensures a superior cutting experience every time.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Remember that carbon steel will rust if left wet. For care, simply use the knife, wash and wipe the blade dry with a towel.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Currently, they craft four styles of knives using Hitachi Shirogami #1 carbon steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. We hope they can expand their offerings, adding a bunka version based on the santoku and creating a gyuto 210mm style. Remember that carbon steel will rust if left wet.
Currently, they craft four styles of knives using Hitachi Shirogami #1 carbon steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet.
Currently, they craft four styles of knives using Hitachi Shirogami #1 steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet.
Currently, they craft four styles of knives using Hitachi Shirogami #1 steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet.
Each Knife is hand forged by Mr. Keijiro Doi using Yasuki White Steel which is produced by Hitachi Metals.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ken2||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/testing-24.png||||||Ken's Advanced Sharpening Videos||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kershawknives1||link.||solidtemplate||knives1||https://s.turbifycdn.com/aah/chefknivestogo/kershaw-knives-34.png||||||Kershaw Knives||||knives1 > ||Japanese Knives > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcastkn||item.||solidtemplate||kikuichi-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-85.png||||||Kikuichi Elite Carbon ||||kitchen-knives > kikuichi-knives > ||Knife Brands > Kikuichi Knives > ||||||||||||||||0||1||0||0||||kielcape12 kielca15peut kielcaho15 kielcagy21 kielcagy24 kielcasu24 kielcagy27 kielcasu27 ||||The Kikuichi Elite Carbon knife line is well regarded by professionals for high quality steel and easy re-sharpening. Kikuichi Elite Carbon knives are reactive and require special care. You need to keep the knives dry or they will quickly oxidize.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcagy21||item.||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-210mm-226.png||||||Kikuichi Elite Carbon Gyuto 210mm||KEC-G210||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||170.000||170.000 ||||?wmode=transparent"||
Average rating is 5
By: Shaun
LouisianaOOTB,first impression; It’s really light and actually seems like a stainless knife for some reason. Weighs in at 148 grams. The balance point is fingertip length in front of the bolster.
Length of edge is actually 212mm,and the spine is right at 2mm. It is 43mm tall at the heel. There is a gentle curve through most of the blade,and you get about 3 inches of board contact when the heel is placed down.
The OOTB edge would shave arm hair with no problem,and was polished nicely. Not a toothy edge,they definitely took the time to buff it. I took about 10 or 15 minutes reprofiling it. I’m guessing OOTB was close to 20 degrees and I took it down to around 15. Steel had good wear resistance,especially for carbon. I started with Shapton 220 glass,with some of Ken’s 45 micron CBN mixed in. (wicked fast cutter,it’s a fun experiment)
Knife went from 220 to a 1000 Shapton glass,then on to my new natural Aoto. Finished on an 8000 super stone (yellow stone,NOT the snow white). Stropped 2 times on .75 CBN on balsa,twice on plain balsa. This edge was push cutting a tomato.
0.3Length of edge is actually 212mm,and the spine is right at 2mm. It is 43mm tall at the heel. There is a gentle curve through most of the blade,and you get about 3 inches of board contact when the heel is placed down.
The OOTB edge would shave arm hair with no problem,and was polished nicely. Not a toothy edge,they definitely took the time to buff it. I took about 10 or 15 minutes reprofiling it. I’m guessing OOTB was close to 20 degrees and I took it down to around 15. Steel had good wear resistance,especially for carbon. I started with Shapton 220 glass,with some of Ken’s 45 micron CBN mixed in. (wicked fast cutter,it’s a fun experiment)
Knife went from 220 to a 1000 Shapton glass,then on to my new natural Aoto. Finished on an 8000 super stone (yellow stone,NOT the snow white). Stropped 2 times on .75 CBN on balsa,twice on plain balsa. This edge was push cutting a tomato.
210mm gyutos are a great choice for most chefs looking for a fast and nimble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant but it will discolor if not dried carefully between uses.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcagy24||item.||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-240mm-221.png||||||Kikuichi Elite Carbon Gyuto 240mm||KEC-G240||resources > gyutos > gyutos240mm > weha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||200.000||200.000 ||||||
Average rating is 5
By: Big Tex
Cibolo TXThis knife is one of the best knives I have owned. Sharp out of the box. I use this knife at work and at home.
0.3The alloy is hardened to 59 HRC. Edge retention and maintenance are strong points of this type of steel. The knife is quite light at 218g or 7.7 ounces. It has a lovely thin grind which ends in a fine distal taper towards the tip. The profile is about average for a 240mm gyuto with a nicely curved shape to the edge. This makes it perfect for users who like rocking style cutting as well as push/pull styles. It comes with a symmetrical bevel.
The very thin blade makes for a fast and light knife which is enhanced by the nicely finished pakka wood handle. These knives are quite reactive so please take care to keep them very dry between uses. After a while, a patina will form which will aid in the daily maintenance and rust resistance.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcagy27||item.||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-270mm-252.png||||||Kikuichi Elite Carbon Gyuto 270mm||KEC-G270||resources > gyutos > gyutos270mm > ||Knife Types > Gyutos > Gyutos 270-300mm > ||230.000||230.000 ||||||
||2.000 ||||1||1||1||0||||||||Handcrafted with centuries-old swordsmith precision by highly skilled Japanese artisans, the Elite Carbon 270mm Gyuto accommodates left- and right-handed users. Softer carbon SK-5 steel is a feature you will love at home or at work for its ease of use in slicing meats, vegetables, and fruits of almost any type. The full-length edge from tip to heel is also easier to sharpen before or after every use. This is a large knife but it may well become your most used blade with its multipurpose capabilities.
The black pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.
Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without some care. Over time they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs but one that will also find pride of place in most professional or home kitchens where size and speed matter.Weight: 9.6 oz (274 g) Edge Length: 274 mm Total Length: 410 mm Spine Thickness at Base: 2.3 mm Blade Height: 56.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcaho15||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-honesuki-150mm-254.png||||||Kikuichi Elite Carbon Honesuki 150mm||KEC-Honesuki||kitchen-knives > kikuichi-knives > kielcastkn > ||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||140.000||140.000 ||||||
The black pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.
Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without some care. Over time they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs but one that will also find pride of place in most professional or home kitchens where size and speed matter.
||2.000 ||||1||1||1||0||||||||Made with a mono-steel construction of SK-4 carbon steel, the Kikuichi Elite Carbon Honesuki is a well-made boning knife that can also be used for many other cutting tasks around the kitchen. It is a thin knife by normal honesuki standards and has an asymmetrical single bevel blade biased for right-handed users. The nicely shaped tip allows for easy entry into tight places like chicken carcasses and meat ribs. SK-4 steel is a soft carbon alloy that takes a very sharp edge. It is also a fairly easy steel to sharpen. The steel is hardened to 59-60 HRC. However, you must take extra care to keep the blade clean and dry between uses as it will rust if not given this attention.
The knife has a well-finished pakka wood handle with a metal bolster and 3 rivets. The handle gives this honesuki a slightly rearward balance point. This is a lovely boning knife made by one of the oldest sword makers in Japan.Weight: 5.6 oz (158 g) Edge Length: 155 mm Total Length: 275 mm Spine Thickness at Base: 2.4 mm Blade Height: 40.6 mm Weight: 2.7 oz (78 g) Edge Length: 125 mm Total Length: 238 mm Spine Thickness at Base: 1.7 mm Blade Height: 28.0 mm ||2.000 ||||1||1||1||0||||||||Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years.
The Kikuichi Elite Carbon Steel Petty knife is made of SK-4 soft high carbon steel in a mono-steel construction. This results in a blade that takes a really great edge and sharpens with relative ease. Of course, the steel is quite reactive so you do need to take care of keeping the knife dry and clean. Eventually a patina will form which will aid in this endeavor.
It is quite a light knife overall and the black pakka wood handle gives it a nice balance and look. 150mm petty knives are a perfect choice for most small- to medium-sized cutting and slicing jobs, especially where space is at a premium. The blade has a very nice thin grind. Maker: Kikuichi Location: Sakai, Japan Construction: Mono Steel, Stamped Steel Type: Swedish Carbon Steel Weight: 2.9 oz (84 g) Edge Length: 155 mm Total Length: 268 mm Spine Thickness at Base: 1.7 mm Blade Height: 29.4 mm
The knife has a well-finished pakka wood handle with a metal bolster and 3 rivets. The handle gives this honesuki a slightly rearward balance point. This is a lovely boning knife made by one of the oldest sword makers in Japan.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcape12||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-120mm-203.png||||||Kikuichi Elite Carbon Petty 120mm||KEC-P120||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||80.000||80.000 ||||||||||||1||1||1||0||||||||The Kikuichi Elite carbon Petty is a really handy knife to have around the kitchen. It is small and light and will take on so many tasks that a larger blade just cannot handle.
It is made using a mono steel construction of SK-4 carbon steel. SK-4 is a soft carbon alloy that takes a very sharp edge. It also makes for a fairly easy knife to sharpen. The steel used here is hardened to 59-60 HRC. Being made from a solid carbon steel, you must take extra care to keep the blade clean and dry between uses as it will rust if not given this attention. After a bit of time a patina will develop which will reduce the chances of corrosion and thus the required maintenance.
A nicely finished black pakka wood handle endows the knife with a good balance and feel. It is attached with a stainless steel bolster and three rivets.
Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years. This is a very well-made and priced knife that will find favor in many professional and home kitchens.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielca15peut||item.||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-150mm-petite-utility-73.png||||||Kikuichi Elite Carbon Petty 150mm||KEC-P150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||100.000||100.000 ||||||
Average rating is 4
By: Matt
Atlanta,GAThe knife is a decent deal for the money. Fit and finish leaves a little to be desired as the handle had some very small gaps where it attached to the tang. Also,the markings on the knife were stamped on rather than engraved which means they’ll disappear with any amount of patina/use. Holds and edge well and takes one very quickly. Blade is flexible (though not like a boning knife).
0.3The Kikuichi Elite Carbon Steel Petty knife is made of SK-4 soft high carbon steel in a mono-steel construction. This results in a blade that takes a really great edge and sharpens with relative ease. Of course, the steel is quite reactive so you do need to take care of keeping the knife dry and clean. Eventually a patina will form which will aid in this endeavor.
It is quite a light knife overall and the black pakka wood handle gives it a nice balance and look. 150mm petty knives are a perfect choice for most small- to medium-sized cutting and slicing jobs, especially where space is at a premium. The blade has a very nice thin grind.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcasu24||item.||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-240mm-257.png||||||Kikuichi Elite Carbon Sujihiki 240mm||KEC-S240||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||200.000||200.000 ||||||
||1.100 ||||1||1||1||0||||||||Sujihikis are often regarded as a western variation on a classic yanagiba blade. They feature a double-sided grind and are optimized for slicing and carving a variety of boneless meat and fish products with precision and ease. Because of the relatively long blade-to-height ratio, they achieve this act with very little drag or food stickage. The soft carbon mono steel construction has a very tight grain structure. This endows the knife with a wonderfully sharp steep edge which is easy to maintain and sharpen. Of course, it will rust if it is not completely dried after use. The gray patina that develops will aid with this corrosion resistance over time.
The 9.75 inch blade is attached to a nicely finished pakka wood handle with 3 rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.Steel: SK5 Carbon Steel Handle: Pakka Wood Weight: 6.0 oz (172 g) Edge Length: 251 mm Total Length: 374 mm Spine Thickness at Base: 2.1 mm Blade Height: 36.8 mm ||1.100 ||||1||1||1||0||||||||The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double-sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy which takes a screaming sharp edge and allows for easy sharpening. Out-of-the-box sharpness is good but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance.
This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced out by the black pakka wood western-style handle. Weight 6.1 oz (174 g) Edge Length: 273 mm Total Length: 395 mm Spine Thickness at Base: 2.1 mm Blade Height: 40.1 mm
The 9.75 inch blade is attached to a nicely finished pakka wood handle with 3 rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kielcasu27||item.||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-270mm-254.png||||||Kikuichi Elite Carbon Sujihiki 270mm||KEC-S270||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||230.000||230.000 ||||||
Average rating is 4.4
By: Kel @ KnifeForums
Portland,ORA really excellent sujihiki. Came very sharp out of the box and got even sharper afterward.
Balance is perfect and the blade profile is spot-on for my uses (mainly western-style slicing of cooked proteins).
This knife slides through meat with no sticking at all,which is a beautiful thing.
0.3Balance is perfect and the blade profile is spot-on for my uses (mainly western-style slicing of cooked proteins).
This knife slides through meat with no sticking at all,which is a beautiful thing.
By: david sin
oakland,cathis knife looks flawless out of the box. one of the best knives i have bought,should’ve bought this earlier before. on the first nigth on the job,it worked perfectly and fish barely sticks to it =) one thing i hate about carbon is that it discolors if moisture "baked" itself in the blade. But,overall this is a good buy! oh and one more thing: the black saya cover offered in this page barely fits the sujihiki,dont even bother with the cover. it fits just in to scratch the knifes edge,bad bad design but the paint looks great...
0.3By: Sean
Seattle,WAThis knife excels at slicing. For carbon steel,it’s not as reactive as some of my others. Pretty sharp out of the box. I like it!
0.3By: Dan B
Vancouver,BCBeautiful knife. I took it from 1000 to 8000 on my shapton hones,it’s incredibly sharp and nothing sticks to it.
Definitely should have bought this earlier.
0.3Definitely should have bought this earlier.
By: E-rock
Atlanta,GaNice knife I’ve used it almost everyday since purchase. Great for slicing protiens
0.3By: Ian Bock
Brooklyn,NYBought this knife a few months ago for slicing fish and have been pretty disappointed since I opened the box. Balance isn’t as good as my kikuichi carbon guyoto,handle feels light and cheap in comparison,and the kanji is screened on instead of stamped like they used to be. Knife sharpens up pretty easily on my 1000 & 6000 stones,but it definitely doesn’t hold an edge as well as some of my other carbon knives. Would definitely recommend spending the extra cash and going for the misono sujihiki instead.
0.3By: Ted
Pleasanton I love it,great knife.
0.3This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced out by the black pakka wood western-style handle.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kikuichi-knives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-knives-80.png||||||Kikuichi Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||1||1||0||0||||kikuichi1 kielcastkn ||||Kikuichi knives and cutlery are much sought after by professionals who care about the tools they use. Kikuichi has been producing superior kitchen knives for more than a hundred years and the company origin dates back some seven hundred years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.
Chef Knives To Go is proud to offer these excellent knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kikuichi1||item.||solidtemplate||kikuichi-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-80.png||||||Kikuichi Swedish Warikomi Damascus||||kitchen-knives > kikuichi-knives > ||Knife Brands > Kikuichi Knives > ||||||||||||||||0||1||0||0||||kiswwadape15 kiwana17 kiswwada kiswwadagy21 kiswwadagy24 kiswwadasu24 ||||Kikuichi Swedish Warikomi Damascus. This series is made with 45 layers of nickel and AEB-L stainless steel. The result is a beautiful Damascus knife that holds the sharpest cutting edge with an easy maintenance. Steel used in this knife is AEB-L for optimum cutting performance and is heat treated to HRC 60.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiswwadagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-290.png||||||Kikuichi Swedish Warikomi Damascus Gyuto 210mm||KSW-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||350.000||350.000 ||||||
||||||1||1||1||0||||||||Kikuichi Swedish Warikomi Damascus. This is our most popular style of knife, the 210mm gyuto. It can be used in almost every situation in a kitchen! It is small enough for some detailed work, but large enough to tackle almost anything you throw at it.
This knife is made with multiple layers of nickel and stainless AEB-L steel, which creates a beautiful damascus pattern, as well as a super strong base that takes a super sharp edge.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.Weight: 4.2 oz (120 g) Edge Length: 216 mm Total Length: 350 mm Spine Thickness at Base: 1.7 mm Blade Height: 46.1 mm ||||||1||1||1||0||||||||Handmade in Sakai, the Kikuichi Swedish Warikomi knives are examples of excellent fit and finish. The Damascus finish is created by folding layers of nickel with AEB-L stainless steel, 45 layers in all. It is then heat treated to HRC 60. Add an octagonal rosewood handle and you have a gorgeous piece of art. This is the 240mm gyuto, a large multi use knife for any kitchen. Weight: 5.1 oz (146 g) Edge Length: 246 mm Total Length: 390 mm Spine Thickness at Base: 1.9 mm Blade Height: 49.9 mm Brand: Kikuichi Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Stainless Damascus Edge Steel: AEB-L HRC: 60 Weight: 4.3 oz (122 g) Edge Length: 160 mm Total Length: 302 mm Spine Thickness at Base: 1.6 mm Blade Height: 44.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiswwadape15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-petty-150mm-238.png||||||Kikuichi Swedish Warikomi Damascus Petty 150mm||KSW-P150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Kikuichi Swedish Warikomi Damascus Petty 150mm. This series is made with 45 layers of nickel and stainless steel. The result is a beautiful Damascus knife that holds a super sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal. Maker: Kikuichi Location: Sakai, Japan Construction: San Mai Edge Grind: Even 50/50 Cladding: Damascus Finish: Mirror Edge Steel: Swedish Stainless Handle: Rosewood Octagonal Ferrule: Black Pakkawood Weight: 2.2 oz (62 g) Edge Length: 155 mm Total Length: 273 mm Spine Thickness at Base: 1.7 mm Blade Height: 29.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiswwada||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-santoku-180mm-290.png||||||Kikuichi Swedish Warikomi Damascus Santoku 180mm||KSW-S180||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Kikuichi Swedish Warikomi Damascus Santoku 180mm. This is a beautiful Damascus knife that holds a really sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.
Each side uses 22 layers of nickel steel and stainless steel which creates a beautiful multilayer pattern. These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal. Weight: 4.2 oz (118 g) Edge Length: 186 mm Total Length: 320 mm Spine Thickness at Base: 1.8 mm Blade Height: 44.9 mm Brand: Kikuichi Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Stainless Damascus Edge Steel: AEB-L HRC: 60 Weight: 4.0 oz (114 g) Edge Length: 247 mm Total Length: 381 mm Spine Thickness at Base: 1.6 mm Blade Height: 37.1 mm Company: Sakai Kikumori Hamono Blacksmith: Tanaka san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Edge Grind: Single-bevel, right-handed Engraving: Hand Engraved Handle: Magnolia Oval Weight: 9.2 oz (262 g) Edge Length: 173 mm Total Length: 310 mm Spine Thickness at Base: 7.4 mm Blade Height at Base: 50.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kingcombostone||item-1||solidtemplate||cost||https://s.turbifycdn.com/aah/chefknivestogo/king-combo-stone-800-6000-90.png||||||King Combo Stone 800/6000||ST-04||specials > linecooks > sharpening-stones > cost > ||Resources > For Professionals > Sharpening Stones > Combination Stones > ||60.000||60.000 ||||||||3.000 ||||1||1||1||0||||||||This is the perfect stone combo for new or occasional freehand sharpeners. It combines an 800-grit side for edge setting and sharpening and a 6000-grit side for final polishing and honing.
The King Deluxe stones are made with aluminum oxide particles suspended in a clay matrix. This combination allows the user to feel the cutting effect and thus control the process with more precision. Using water as the lubricant, the cutting particles are constantly washed away and replaced with new sharp particles that efficiently continue the polishing or honing process.
These stones are on the soft side of the scale and as such will require resurfacing as they will dish quite quickly. They need to be soaked in water for about 15 minutes prior to use.
King stones have earned a worldwide reputation as one of the go-to waterstones and they are a natural choice for many first time practitioners of the freehand sharpening art. This is a great combo stone to “hone” your skills! And an exceptional value for such a good all-around product. Measures 185 x 63 x 25mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kingstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/king-stones-53.png||||||King Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||kingcombostone yasttr ||||Matsunaga, which produces the brands KING and SUN TIGER is perhaps the best-known manufacturer in Europe. Its strongpoint is producing very traditional soft stones that abrade quickly to reveal new sharp cutting particles. These kinds of stones must be dressed very often to keep them flat and effective.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|regiwipute||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/reddit-gift-with-purchase-tenugui-59.png||||||Kiridashi SK5 Katakana ||YHH-100||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||12.000||12.000 ||||||||||||1||1||1||0||||||||Slim Kiridashi with brass handle and saya. These make excellent, small pocket knives. They have a lovely brass handle and sheath and feature SK5 carbon steel on the edge. There is also a nice kanji stamp on the exterior sheath that says Katakana and means "Pennant Knife." Weight is only 20g and size is 127mm long by 17mm wide by 1.7mm thick.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiritsukeknife||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/kiritsuke-knives-85.png||||||Kiritsukes||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||kiupto21 ki24andab ||||Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. Many appreciate the striking aesthetics of the profile and the reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki24andab||item.||solidtemplate||kiritsukeknife||https://s.turbifycdn.com/aah/chefknivestogo/kiritsues-240mm-and-above-16.png||||||Kiritsukes 240mm and Above||||resources > kiritsukeknife > ||Knife Types > Kiritsukes > ||||||||haasshdaki24||||||||0||1||0||0||||daclv2ki24 taenwh2ki240 taenwh2ki27 haaski24 haasmoki24 hag3ki24 kapski241 kavgladaki24 ki24kibl2 kidaki24wh1 ki27kibl2ro kidawh1ki27 koaski24 koaosuki24 kohaki241 kohaki24 kovgdaki24 kohd2ki24eb mabl2naki24 moritaka13 moki27 nisi3daki24 nivgtsdaki24 nisg2daki24 nisg2tski241 nisg2tski24 nisg2dabu19 sawh2ki24 risawh2ki27 suzddaki24 suaosuki24cu suaosuki24cu2 tabl2ki24 tagrchki26 tadahavgki27 tagrchki30 tastclki tsbl2tski23 yaginahaenki yowh2naki24 yofuwh1ki241 yubl2ki24 ckkisa24 chwoco flmipocl ||||The kiritsuke knife masterfully blends the functionality of a slicing knife with that of a chef's knife. They come in both single and double bevel. Its design excels in both push and pull cutting techniques, and its comparatively flatter edge ensures it performs admirably as a slicer. These traits have made it highly favored among chefs who frequently handle both protein and vegetable preparation, without the need for rocking motions through larger items.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiupto21||item.||solidtemplate||kiritsukeknife||https://s.turbifycdn.com/aah/chefknivestogo/kiritsukes-up-to-210mm-28.png||||||Kiritsukes Up To 210mm||||resources > kiritsukeknife > ||Knife Types > Kiritsukes > ||||||||||||||||0||1||0||0||||ka1k6ki18 giheihap401 tsbl2tski20 haaswaki21 haasmoki21 hag3naki21 hahagiki21 haatki21 kanjo kavgladaki21 ki210kibl2 kidaki21wh1 koaosuki21 ensrki21 mag3ki21 mabl2naki21 moas21ki muaski21 nagiki21 nisg2dana18 nisg2daki21 nisg2tsbu21 nivgtski21 sawh2ki21 satasg2ke19 todpki21 toreki15 tsassaki21 tsaudagy24 tsnaauki21 tsg3ki21 yaaskutski21 yaginahaenki1 yoskdnaki21n yosg2ki21 yowh2naki21 yofuwh1ki24 ckkisa21 ||||The kiritsuke knife style blends the functionality of a sujihiki with that of a gyuto. Our collection features both single-bevel and double-bevel knives. Its design excels in both push and pull cutting techniques, and its comparatively flatter edge ensures it performs admirably as a slicer. These traits have made it highly favored among chefs who frequently handle both protein and vegetable preparation, without the need for rocking motions through larger items.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bl2stkn||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-steel-knives-71.png||||||Kitaoka Blue #2||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||kitaoka6 ki16debl2 ki18debl2 ki18fubl2 ki18usbl2 ki210kibl2 ki21yabl2 ki24kibl2 ki24yabl2 ki27kibl2ro ki27yabl2 ki30yabl2 kitaoka2 kitaoka1 kitaoka kitaokausuba kitaoka3 kitaoka4 kitaoka5 ||||Hideo Kitaoka makes Traditional Japanese knives and has been working at his craft for over 30 years. He works at Takefu Village knife co-operative along with many other smiths and does excellent work.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka6||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-75.png||||||Kitaoka Blue #2 Deba 150mm||KitaokaAO-Deba150||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.
The Kitaoka 150mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle. Maker: Kitaoka san Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakkawood Finish: Satin Weight: 8.6 oz (244 g) Blade Length: 152 mm Total Length: 290 mm Spine Thickness at Base: 8 mm Blade Height: 48 mm We do not have a saya to fit this knife--try the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki16debl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-165mm-deba-blue-2-189.png||||||Kitaoka Blue #2 Deba 165mm||C-1101||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||170.000||170.000 ||||||||2.000 ||||1||1||1||0||||||||Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.
The Kitaoka 165mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle. Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 9.7 oz (276 g) Edge Length: 171 mm Total Length: 308 mm Spine Thickness at Base: 7 mm Blade Height: 51 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-deba-165mm-blue-2-lefty-147.png||||||Kitaoka Blue #2 Deba 165mm Lefty||KitaokaAO-Deba165LEFT||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||185.000||185.000 ||||||||2.000 ||||1||1||1||0||||||||Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip allowing for a great amount of control in manipulating the blade when filleting fish and guiding it along bones.
The Kitaoka 165mm Deba is made from Blue #2 Hitachi steel. This is a very popular alloy for kitchen knives. It is the same as White #2 but with added chromium and tungsten. These elements endow the alloy with better corrosion resistance and edge retention. Remember, though, that this is a carbon steel and must be carefully cleaned and dried after use.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, it features better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy.
This beautifully finished, strong blade is fitted with an upgraded rosewood octagonal handle with black pakka wood ferrule.
This single-bevel knife is made specifically for left-handed users. Blacksmith: Kitaoka San Location: Echizen, Japan Construction: Hammer Forged, Left Handed Grind Handle: Rosewood Octagonal Weight: 10.5 oz (296 g) Edge Length: 170 mm Total Length: 308 mm Spine Thickness at Base: 6.8 mm Blade Height at Base: 50.5 mm Please note the video has the old handle. The new one is correctly pictured above. We are only shipping Kitaoka knives in the USA
This knife is made with multiple layers of nickel and stainless AEB-L steel, which creates a beautiful damascus pattern, as well as a super strong base that takes a super sharp edge.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiswwadagy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-240mm-256.png||||||Kikuichi Swedish Warikomi Damascus Gyuto 240mm||KSW-G240||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||390.000||390.000 ||||||
Average rating is 5
By: Christopher Le
Garden groveThe knife is beautiful and cuts like a dream. It’s super light and super thin.
0.3By: Michael Bartley
Los Angeles,CASuper thin knife. Came in at 248 mm so a little long,but that is not a problem for me. Great cutter. No wedging at all. The damascus patter is stunning. Great edge retention.
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiwana17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warkikomi-nakiri-175mm-84.png||||||Kikuichi Swedish Warikomi Damascus Nakiri 175mm||KSW-N175||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||290.000||290.000 ||||||||||||1||1||1||0||||||||The Kikuichi knife company has been producing high quality kitchen knives for the professional market for over 100 years. In fact the original company dates back 700 years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.
We have recently added a new line of high-quality Swedish Warikomi Damascus cutlery to the Kikuichi range. As the name suggests, they are fashioned from the Swedish steel known as AEB-L. This fine steel was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen. The inner core of AEB-L is clad with a total of 45 layers of a damascus stainless steel. This not only adds to the beauty of the knife but it also makes maintenance so much easier.
This is a classic nakiri in terms of size and shape. These knives are becoming quite popular in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer a push-cutting style. These knives are handmade in Sakai and have excellent fit and finish. The handles are made from rosewood and are a traditional octagonal shape.
Average rating is 5
By: James
NZAmazing knife razor sharp and stays that way well. Great quality I use this knife more than I thought I would at work
0.3These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
Average rating is 5
By: Vincent Delpero
Portland awesome!!!
0.3Each side uses 22 layers of nickel steel and stainless steel which creates a beautiful multilayer pattern. These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiswwadasu24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-sujihiki-240mm-202.png||||||Kikuichi Swedish Warikomi Damascus Sujihiki 240mm||KSW-S240||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||370.000||370.000 ||||||||1.500 ||||1||1||1||0||||||||The Kikuichi Swedish Warikomi Damascus knives are made from a core of AEB-L stainless steel which has a cladding of 22 layers of nickel and stainless steel applied to both sides. AEB-L was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen.
The phrase “beauty is only skin deep” does not apply to this great looking and performing sujihiki. At 240mm long it occupies the shorter end of the sujihiki scale, so it’s a perfect choice for users with limited board space. However, it is long enough for single-slice cuts to be performed on most ingredients. This is particularly important with fresh fish. Fewer slices equal less cellular damage and a cleaner looking cut. These also make great sushi knives for those not wanting the singular nature of the yanagiba blade. Of course, the double bevel means they are good for both left- and right-handed users.
The picture is perfected with the addition of a beautifully crafted octagonal handle made from rosewood and black pakka wood.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kibl2de16||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/kikumori-white-2-deba-165mm-61.png||||||Kikumori White #2 Deba 165mm||SK-D165||resources > deba-knives > dekn10 > ||Knife Types > Deba Knives > Deba Knives 105-170mm > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Sakai Kikumori Hamono is a well-established knife shop in Sakai that deals with traditional craftsmen in the area. They were founded in 1926. Sakai is the mecca of Japanese knife making and they are known for the best quality and traditional manufacturing techniques.
Average rating is 5
By:
Tampere,FinlandWery good stone. If you hold dear your knives and want to keep them sharp for every day use,you must have one. This one is good,for it has the coarse side and the fine side. And the price is cheap. Just remember to soak it well (15mins) before use.
0.3By: Connie
Manistee,MIThis was part of a gift of different size knives including a chef’s knife. My husband is extremely pleased with the quality of this product and feels it is well worth the price.
0.3By: Brad
HawaiiA good combo stone for the price,with a caveat: for best results,get an intermediate grit stone like the Bester 1200k or Naniwa Aotoshi 2000k to "bridge the gap between the 800k and 6000k surfaces on this stone.
Also be aware that this combo stone is somewhat smaller and should be used with either the included base or a dedicated stone holder.
0.3Also be aware that this combo stone is somewhat smaller and should be used with either the included base or a dedicated stone holder.
By: Vittorio
Harmon,NYVery very very easy to set up an use,the coarser side works well for very dull knives and for repair work,the finer side is great for quick resharpening and regular maintenance. I bought a cheap diamond plate for flattening the stone,from Chefknivestogo,which is a good companion piece.
Great purchase as a beginner set,by the way.
0.3Great purchase as a beginner set,by the way.
The King Deluxe stones are made with aluminum oxide particles suspended in a clay matrix. This combination allows the user to feel the cutting effect and thus control the process with more precision. Using water as the lubricant, the cutting particles are constantly washed away and replaced with new sharp particles that efficiently continue the polishing or honing process.
These stones are on the soft side of the scale and as such will require resurfacing as they will dish quite quickly. They need to be soaked in water for about 15 minutes prior to use.
King stones have earned a worldwide reputation as one of the go-to waterstones and they are a natural choice for many first time practitioners of the freehand sharpening art. This is a great combo stone to “hone” your skills! And an exceptional value for such a good all-around product. Measures 185 x 63 x 25mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kingstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/king-stones-53.png||||||King Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||kingcombostone yasttr ||||Matsunaga, which produces the brands KING and SUN TIGER is perhaps the best-known manufacturer in Europe. Its strongpoint is producing very traditional soft stones that abrade quickly to reveal new sharp cutting particles. These kinds of stones must be dressed very often to keep them flat and effective.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|regiwipute||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/reddit-gift-with-purchase-tenugui-59.png||||||Kiridashi SK5 Katakana ||YHH-100||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||12.000||12.000 ||||||||||||1||1||1||0||||||||Slim Kiridashi with brass handle and saya. These make excellent, small pocket knives. They have a lovely brass handle and sheath and feature SK5 carbon steel on the edge. There is also a nice kanji stamp on the exterior sheath that says Katakana and means "Pennant Knife." Weight is only 20g and size is 127mm long by 17mm wide by 1.7mm thick.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiritsukeknife||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/kiritsuke-knives-85.png||||||Kiritsukes||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||kiupto21 ki24andab ||||Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. Many appreciate the striking aesthetics of the profile and the reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki24andab||item.||solidtemplate||kiritsukeknife||https://s.turbifycdn.com/aah/chefknivestogo/kiritsues-240mm-and-above-16.png||||||Kiritsukes 240mm and Above||||resources > kiritsukeknife > ||Knife Types > Kiritsukes > ||||||||haasshdaki24||||||||0||1||0||0||||daclv2ki24 taenwh2ki240 taenwh2ki27 haaski24 haasmoki24 hag3ki24 kapski241 kavgladaki24 ki24kibl2 kidaki24wh1 ki27kibl2ro kidawh1ki27 koaski24 koaosuki24 kohaki241 kohaki24 kovgdaki24 kohd2ki24eb mabl2naki24 moritaka13 moki27 nisi3daki24 nivgtsdaki24 nisg2daki24 nisg2tski241 nisg2tski24 nisg2dabu19 sawh2ki24 risawh2ki27 suzddaki24 suaosuki24cu suaosuki24cu2 tabl2ki24 tagrchki26 tadahavgki27 tagrchki30 tastclki tsbl2tski23 yaginahaenki yowh2naki24 yofuwh1ki241 yubl2ki24 ckkisa24 chwoco flmipocl ||||The kiritsuke knife masterfully blends the functionality of a slicing knife with that of a chef's knife. They come in both single and double bevel. Its design excels in both push and pull cutting techniques, and its comparatively flatter edge ensures it performs admirably as a slicer. These traits have made it highly favored among chefs who frequently handle both protein and vegetable preparation, without the need for rocking motions through larger items.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiupto21||item.||solidtemplate||kiritsukeknife||https://s.turbifycdn.com/aah/chefknivestogo/kiritsukes-up-to-210mm-28.png||||||Kiritsukes Up To 210mm||||resources > kiritsukeknife > ||Knife Types > Kiritsukes > ||||||||||||||||0||1||0||0||||ka1k6ki18 giheihap401 tsbl2tski20 haaswaki21 haasmoki21 hag3naki21 hahagiki21 haatki21 kanjo kavgladaki21 ki210kibl2 kidaki21wh1 koaosuki21 ensrki21 mag3ki21 mabl2naki21 moas21ki muaski21 nagiki21 nisg2dana18 nisg2daki21 nisg2tsbu21 nivgtski21 sawh2ki21 satasg2ke19 todpki21 toreki15 tsassaki21 tsaudagy24 tsnaauki21 tsg3ki21 yaaskutski21 yaginahaenki1 yoskdnaki21n yosg2ki21 yowh2naki21 yofuwh1ki24 ckkisa21 ||||The kiritsuke knife style blends the functionality of a sujihiki with that of a gyuto. Our collection features both single-bevel and double-bevel knives. Its design excels in both push and pull cutting techniques, and its comparatively flatter edge ensures it performs admirably as a slicer. These traits have made it highly favored among chefs who frequently handle both protein and vegetable preparation, without the need for rocking motions through larger items.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|bl2stkn||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-steel-knives-71.png||||||Kitaoka Blue #2||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||kitaoka6 ki16debl2 ki18debl2 ki18fubl2 ki18usbl2 ki210kibl2 ki21yabl2 ki24kibl2 ki24yabl2 ki27kibl2ro ki27yabl2 ki30yabl2 kitaoka2 kitaoka1 kitaoka kitaokausuba kitaoka3 kitaoka4 kitaoka5 ||||Hideo Kitaoka makes Traditional Japanese knives and has been working at his craft for over 30 years. He works at Takefu Village knife co-operative along with many other smiths and does excellent work.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka6||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-75.png||||||Kitaoka Blue #2 Deba 150mm||KitaokaAO-Deba150||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.
The Kitaoka 150mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle.
The Kitaoka 165mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle.
The Kitaoka 165mm Deba is made from Blue #2 Hitachi steel. This is a very popular alloy for kitchen knives. It is the same as White #2 but with added chromium and tungsten. These elements endow the alloy with better corrosion resistance and edge retention. Remember, though, that this is a carbon steel and must be carefully cleaned and dried after use.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, it features better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy.
This beautifully finished, strong blade is fitted with an upgraded rosewood octagonal handle with black pakka wood ferrule.
This single-bevel knife is made specifically for left-handed users.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki18debl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-180mm-deba-blue-2-171.png||||||Kitaoka Blue #2 Deba 180mm||C-1102||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||210.000||210.000 ||||||
||2.000 ||||1||1||1||0||||||||This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.
Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip, allowing for a significant amount of control in manipulating the blade when filleting fish and guiding it along bones.
The Kitaoka deba is constructed from Hitachi Blue #2 steel with a jigane of soft iron. The blade has a single bevel with a mild concave backside and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The knife is completed with a nice sandalwood octagonal handle.Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 10.1 oz (286 g) Edge Length: 184 mm Total Length: 330 mm Spine Thickness at Base: 8 mm Blade Height: 54 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka1||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-deba-180mm-blue-2-lefty-147.png||||||Kitaoka Blue #2 Deba 180mm Lefty||C-1102L||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||240.000||240.000 ||||||||2.000 ||||1||1||1||0||||||||Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types.
The Kitaoka 180mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2. This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
The blade has a single bevel with a mild concave back side and a lovely primary bevel on the front revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The handle is sandalwood octagonal.
This single-bevel knife is made specifically for left-handed users. Blacksmith: Kitaoka San Location: Echizen, Japan Construction: Hammer Forged, Left Handed Grind Handle: Sandalwood Octagonal Weight: 10.9 oz (310 g) Edge Length: 181 mm Total Length: 326 mm Spine Thickness at Base: 7 mm Blade Height: 52 mm We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki18fubl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-180mm-funayuki-blue-2-84.png||||||Kitaoka Blue #2 Funayuki 180mm||KitaokaAO-Funayuki||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||170.000||170.000 ||||||
Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip, allowing for a significant amount of control in manipulating the blade when filleting fish and guiding it along bones.
The Kitaoka deba is constructed from Hitachi Blue #2 steel with a jigane of soft iron. The blade has a single bevel with a mild concave backside and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The knife is completed with a nice sandalwood octagonal handle.
The Kitaoka 180mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2. This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
The blade has a single bevel with a mild concave back side and a lovely primary bevel on the front revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The handle is sandalwood octagonal.
This single-bevel knife is made specifically for left-handed users.
||2.000 ||||1||1||1||0||||||||The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner.
Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The knife is finished with a rosewood octagonal handle with black pakka wood ferrule. The light handle gives the knife a blade-heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.Maker: Kitaoka Type: Funayuki Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Edge Length: 174mm Spine Thickness at Base: 5 mm Blade Height: 45 mm Handle Install: Exposed Machi (see photo 4)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-funayuki-180mm-blue-2-lefty-129.png||||||Kitaoka Blue #2 Funayuki 180mm Lefty||KitaokaAO-FunayukiLEFT||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||170.000||170.000 ||||||||2.000 ||||1||1||1||0||||||||Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed "awase" method. His blades consist of a core (hagane) steel made from Blue #2 Aogami for the cutting edge and a "jigane" of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner. This knife requires great skill to successfully utilize without chipping. In Japan, only executive chefs are considered to possess the skills needed to handle these incredibly sharp but brittle knives.
The knife is finished with a rosewood octagonal with black pakka wood handle. This is a classic Japanese knife that has character written all over its attractively subdued facade.
This single bevel knife is made specifically for left-handed users. We also have a right-handed version available. Weight: 6.2 ounces Blade Length: 170 mm (6.75") Overall Length: 320 mm (12.5") Thickness at Heel: 4.4 mm Blade Height: 43.9 mm Rosewood Octaonal Handle Left Handed Grind Single Bevel Blue #2 Steel Soft Iron Cladding Please note the handle is the one pictured not the one in the video Please note: We are only shipping Kitaoka knives in the USA ||2.000 ||||1||1||1||0||||||||There is something about the shape of a kiritsuke that reminds us of a samurai sword. It has a "weapon" look to it. And this knife is certainly a kitchen weapon of the highest order.
Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword-shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan, the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact, tradition has it that these knives are used only by the executive chefs as a symbol of status and due to their difficulty in use.
The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.
This knife is paired with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Grind: Traditional Single Bevel, Right Handed Finish: Satin Weight: 5.1 oz (146 g) Edge Length: 198 mm Total Length: 345 mm Spine Thickness at Base: 3 mm Blade Height: 35 mm Handle Install: Exposed Machi Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki24kibl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-240mm-kiritsuke-blue-2-135.png||||||Kitaoka Blue #2 Kiritsuke 240mm||C-1109||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||225.000||225.000 ||||||||2.000 ||||1||1||1||0||||||||The Kiritsuke knife is a generously sized all-purpose knife intended to accomplish many cutting tasks around the kitchen. Kiritsuke is the only truly multipurpose traditional Japanese knife, and in Japan only the executive chef in the kitchen is allowed to use one. This 240mm knife blade slices, dices and minces quickly and efficiently, making it the knife you'll reach for again and again.
In our continued pursuit of meeting the needs of professional chefs and avid home cooks, we are very pleased to offer these great knives made by Hideo Kitaoka and his team of skilled craftsmen. Kitaoka-san has this to say about the process: “Traditional handicraftsmen requires us to acquire one skill at a time and we have to learn it with our hands and body. I make Deba and Japanese knives mainly, and I would like to try my best to make amazingly sharp and ‘cut that-makes-you-feel-great’ knives as the 3rd generation (of my business family).”
We believe that this knife, together with his other knives in this collection, are proof of his dedication and skill to the fine art of blade smith and knife maker. Please note these knives have a gapped machi comonly referred to as Tokyo Style. It is mostly for aesthetics. It is not a defect. Please refer to photo #4 to see how this looks. Most of his knives feature this.
The knife comes with a nice, upgraded rosewood octagonal handle. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Kasumi Finish Edge Steel: Blue #2 Grind: One-Sided Traditional Grind (see choil shot) Right-Handed Grind Type: Kiritsuke HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 5.4 oz (152 g) Edge Length: 227 mm Total Length: 380 mm Spine Thickness at Base: 3.1 mm Blade Height: 35.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki27kibl2ro||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-270mm-kiritsuke-blue-2-rose-74.png||||||Kitaoka Blue #2 Kiritsuke 270mm||C-1110||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||280.000||280.000 ||||||||2.000 ||||1||1||1||0||||||||The Kitaoka 270mm Kiritsuke Blue #2 is the largest of the kiritsuke knives offered by Kitaoka. It is a classic sword shaped blade with a fairly flat edge and long sharp tip. This is a general purpose blade in Japan and as such can perfectly slice fish or process vegetables with equal ability.
The beautifully finished blade is made from Aogami Blue #2 steel with a soft iron outer layer (jigane). The steel is hardened to 62-63 Rockwell and has a single bevel ground into the right hand side of the blade. This is strictly a right handed user knife. Care must be taken with the cleaning and drying of the knife to prevent corrosion.
There is something about a kiritsuke that excites many knife users. The blade profile is slim and purposeful looking. The knife’s multi tasking ability is something many chefs are drawn to. This is a knife for experienced users. In fact, only the top executive chefs in Japanese restaurants are considered proficient enough to handle it.
Are you up to the task? If so you might find that this knife becomes your go-to blade for most of your kitchen cutting and slicing duties. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual. Maker: Kitaoka Type: Kiritsuke Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 6.1 oz (172 g) Edge Length: 258 mm Total Length: 412 mm Spine Thickness at Base: 3.4 mm Blade Height: 36.0 mm Handle Install: Exposed Machi (see photo 4) Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki18usbl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-180mm-usuba-blue-2-80.png||||||Kitaoka Blue #2 Usuba 180mm||KitaokaAO-Usuba180||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||170.000||170.000 ||||||
Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The knife is finished with a rosewood octagonal handle with black pakka wood ferrule. The light handle gives the knife a blade-heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner. This knife requires great skill to successfully utilize without chipping. In Japan, only executive chefs are considered to possess the skills needed to handle these incredibly sharp but brittle knives.
The knife is finished with a rosewood octagonal with black pakka wood handle. This is a classic Japanese knife that has character written all over its attractively subdued facade.
This single bevel knife is made specifically for left-handed users. We also have a right-handed version available.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki210kibl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-210-kiritsuke-blue-2-78.png||||||Kitaoka Blue #2 Kiritsuke 210mm||C-1108||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||195.000||195.000 ||||||
Average rating is 3
By: Daniel Davila
Providence,RIService was great as usual and the knife was wicked sharp OOTB... Only thing is that the blade was very unevenly ground. It dipped up in the middle preventing contact with the cutting board in that section of knife.
I ended up having to work at it for a couple hours on a 200 grit stone to get it even.
After that was done the knife was basically unstoppable. Laser sharp.
Just wish the handle was a little more comfortable. Just a little too thin.
I would say that this knife was a pretty good buy. Not sure if my issues with the blade are common to this knife/brand but still worth the money.
0.3I ended up having to work at it for a couple hours on a 200 grit stone to get it even.
After that was done the knife was basically unstoppable. Laser sharp.
Just wish the handle was a little more comfortable. Just a little too thin.
I would say that this knife was a pretty good buy. Not sure if my issues with the blade are common to this knife/brand but still worth the money.
Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword-shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan, the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact, tradition has it that these knives are used only by the executive chefs as a symbol of status and due to their difficulty in use.
The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.
This knife is paired with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Average rating is 4
By: kelly
nycdecent made knife,no flaws,handle seems a bit small (more fit for a small hand). Knife is about 1 inch top to bottom,so feels in hand like a slicer (yanagi). good price for blue steel #2.
0.3In our continued pursuit of meeting the needs of professional chefs and avid home cooks, we are very pleased to offer these great knives made by Hideo Kitaoka and his team of skilled craftsmen. Kitaoka-san has this to say about the process: “Traditional handicraftsmen requires us to acquire one skill at a time and we have to learn it with our hands and body. I make Deba and Japanese knives mainly, and I would like to try my best to make amazingly sharp and ‘cut that-makes-you-feel-great’ knives as the 3rd generation (of my business family).”
We believe that this knife, together with his other knives in this collection, are proof of his dedication and skill to the fine art of blade smith and knife maker. Please note these knives have a gapped machi comonly referred to as Tokyo Style. It is mostly for aesthetics. It is not a defect. Please refer to photo #4 to see how this looks. Most of his knives feature this.
The knife comes with a nice, upgraded rosewood octagonal handle.
The beautifully finished blade is made from Aogami Blue #2 steel with a soft iron outer layer (jigane). The steel is hardened to 62-63 Rockwell and has a single bevel ground into the right hand side of the blade. This is strictly a right handed user knife. Care must be taken with the cleaning and drying of the knife to prevent corrosion.
There is something about a kiritsuke that excites many knife users. The blade profile is slim and purposeful looking. The knife’s multi tasking ability is something many chefs are drawn to. This is a knife for experienced users. In fact, only the top executive chefs in Japanese restaurants are considered proficient enough to handle it.
Are you up to the task? If so you might find that this knife becomes your go-to blade for most of your kitchen cutting and slicing duties. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
||2.000 ||||1||1||1||0||||||||The usuba knife has a humble look as compared to other Japanese blade designs, but don't let that look deceive you. This is a knife that requires great skill to to master the techniques necessary in using this traditional blade.
The usuba is designed for cutting vegetables. It has a single grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetables' fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce. Please note the handle is installed Tokyo Style with the machi exposed. See photo #4.Maker: Kitaoka Size: 180mm Type: Usuba Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Right Handed only available currently Handle Install: Exposed Machi see photo 4 Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaokausuba||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-usuba-180mm-blue-2-lefty-117.png||||||Kitaoka Blue #2 Usuba 180mm Lefty||KitaokaAO-Usuba180LEFT||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||176.000||176.000 ||||||||2.000 ||||1||1||1||0||||||||The usuba is designed for cutting vegetables. It has a single edge grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetable's fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.
The usuba knife has a humble look as compared to other Japanese blade designs, but don't let that look deceive you. This is a knife that requires great skill to to master.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.
This knife is made with a core steel of Aogami Blue #2 and covered on one side with a soft iron layer. The resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional Ho wood handle with a D-shaped profile completes the package.
This single bevel knife is made specifically for left handed users. We also have a right handed version available. Blacksmith: Kitaoka San Blade Construction: Ni Mai, Single Bevel Left Cladding: Soft Iron Edge Steel: Blue #2 Weight: 5.6 ounces Blade Length: 170 mm (6.75") Overall Length: 325 mm (12.75") Thickness at Heel: 3.8 mm Blade Height: 46.5 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Please note you will get the handle pictured not the one in the video Please note: We are only shipping Kitaoka knives in the USA
The usuba is designed for cutting vegetables. It has a single grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetables' fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce. Please note the handle is installed Tokyo Style with the machi exposed. See photo #4.
The usuba knife has a humble look as compared to other Japanese blade designs, but don't let that look deceive you. This is a knife that requires great skill to to master.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.
This knife is made with a core steel of Aogami Blue #2 and covered on one side with a soft iron layer. The resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional Ho wood handle with a D-shaped profile completes the package.
This single bevel knife is made specifically for left handed users. We also have a right handed version available.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki21yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-210mm-yanagiba-blue-2-90.png||||||Kitaoka Blue #2 Yanagiba 210mm||KitaokaAO-Yanagi210||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||185.000||185.000 ||||||
||2.000 ||||1||1||1||0||||||||Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen, in Fukui Prefecture. He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand-forged there since the Muromachi period (1392-1573).
This 210mm yanagiba is a short knife for the breed. Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. This knife is perfect for home chefs or instances where space is limited.
Kitaoka forges his knives from Hitachi Blue paper #2 steel hardened to 63-64 HRC. This high carbon Blue steel is white steel with chromium and tungsten added to it. Blue #2 has the same amount of carbon as white #2. The added chromium and tungsten lead to better corrosion resistance and edge retention (as well as deeper hardening). This does come at the cost of being more difficult to sharpen and not taking quite as keen of an edge. Blue steel also tends to be a little more brittle than its white counterpart.
The knife is finished with a nice rosewood octagonal handle with black pakka wood ferrule. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Handle Install: Tokyo Style (Gapped Machi--see photo 4) Weight: 4.2 oz (120 g) Edge Length: 204 mm Total Length: 344 mm Spine Thickness at Base: 3.2 mm Blade Height at Base: 29.8 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki24yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-240mm-yanagiba-blue-2-120.png||||||Kitaoka Blue #2 Yanagiba 240mm||C-1105||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||215.000||215.000 ||||||||2.000 ||||1||1||1||0||||||||The yanagiba was originally made for sashimi, the length of the blade ensuring even, smooth slicing. They are now used more generally as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core.
Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first-class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
This is a lovely yanagiba with a beautiful satin-finished one-sided blade. These knives are finished with a sandalwood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. Maker: Kitaoka Location: Echizen Construction: Hammer Forged, Ni Mai Type: Yanagiba Grind: Traditional Single Bevel, Right-Handed Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Finish: Satin Handle Install: Exposed Machi Weight: 4.9 oz (140 g) Edge Length: 235 mm Total Length: 380 mm Spine Thickness at Base: 3 mm Blade Height: 32 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka3||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-yanagiba-240mm-blue-2-lefty-153.png||||||Kitaoka Blue #2 Yanagiba 240mm Lefty||KitaokaAO-Yanagi240LEFT||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||195.000||195.000 ||||||||2.000 ||||1||1||1||0||||||||The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.
Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards. This single bevel knife is made specifically for left handed users. We also have a right handed version available.
This is a lovely yanagiba with a beautiful satin finished one sided blade. These knives are finished with a nice rosewood octagonal handle. Weight:5.6 ounces Blade Length: 230 mm (9.25") Overall Length: 375 mm (14.75") Thickness at Heel: 3.7 mm Blade Height: 32.1 mm Rosewood Octagonal Handle (as pictured) Please note: We are only shipping Kitaoka knives in the USA Maker: Kitaoka Type: Yanagiba Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Finish: Satin Grind: Traditional Single Bevel, Right Handed Weight: 6.4 oz (182 g) Edge Length: 261 mm Total Length: 418 mm Spine Thickness at Base: 4 mm Blade Height: 35 mm Handle Install: Exposed Machi Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka4||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-yanagiba-270mm-blue-2-lefty-133.png||||||Kitaoka Blue #2 Yanagiba 270mm Lefty||KitaokaAO-Yanagi270LEFT||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||248.000||248.000 ||||||
This 210mm yanagiba is a short knife for the breed. Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. This knife is perfect for home chefs or instances where space is limited.
Kitaoka forges his knives from Hitachi Blue paper #2 steel hardened to 63-64 HRC. This high carbon Blue steel is white steel with chromium and tungsten added to it. Blue #2 has the same amount of carbon as white #2. The added chromium and tungsten lead to better corrosion resistance and edge retention (as well as deeper hardening). This does come at the cost of being more difficult to sharpen and not taking quite as keen of an edge. Blue steel also tends to be a little more brittle than its white counterpart.
The knife is finished with a nice rosewood octagonal handle with black pakka wood ferrule. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
Average rating is 5
By: Daniel
New Caney TexasGreat knife! I have little experience at using this kind of knife but I sharped it once and it cuts like a razorblade!
0.3Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first-class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
This is a lovely yanagiba with a beautiful satin-finished one-sided blade. These knives are finished with a sandalwood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards. This single bevel knife is made specifically for left handed users. We also have a right handed version available.
This is a lovely yanagiba with a beautiful satin finished one sided blade. These knives are finished with a nice rosewood octagonal handle.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki27yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-270mm-yanagiba-blue-2-108.png||||||Kitaoka Blue #2 Yanagiba 270mm||C-1106||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||228.000||228.000 ||||||||2.000 ||||1||1||1||0||||||||The Kitaoka 270mm Yanagiba Blue #2 occupies the sweet spot in yanagiba lengths. Perfect for most sushi and protein slicing in almost every environment, the blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.
Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. His steel of choice is Aogami Blue #2, a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course, the blade is going to be reactive, so please make sure to thoroughly dry it after every use.
This knife comes with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
||2.000 ||||1||1||1||0||||||||The Kitaoka 270mm Yanagiba Blue #2 is perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added which differentiates it from its White #2 sibling. The blade is single beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single stroke action.
As of 4/6/2018 This lovely blade comes with a traditional Japanese Rosewood Octagonal handle with black Pakka wood ferrule.Blacksmith: Kitaoka San Construction: Hammer Forged, Left Handed Grind As of 4/6/2018 the handle is Rosewood Octagonal Weight: 6.3 ounces Blade Length: 267 mm (10.5") Overall Length: 381 mm (18") Thickness at Heel: 4.2 mm Blade Height: 32.06 mm Please note: We are only shipping Kitaoka knives in the USA ||2.000 ||||1||1||1||0||||||||The yanagiba is a slicer's dream. Graceful and capable of amazing sharpness, you'll find a yanigiba in the hands of every sushi chef worth their salt. Yanagi means "willow leaf" and refers to this knife's long, narrow shape. The yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as "single bevel." Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.
The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added, which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This knife comes with a traditional sandalwood octagonal handle. Once you go yanagiba, you'll never go back. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. Maker: Kitaoka Weight: 7.6 oz (218 g) Edge Length: 292 mm Total Length: 453 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm Grind: Traditional Single Bevel, Right Handed Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Finish: Satin Handle Install: Exposed Machi Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaoka5||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-yanagiba-300mm-blue-2-lefty-153.png||||||Kitaoka Blue #2 Yanagiba 300mm Lefty||KitaokaAO-Yanagi300LEFT||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||280.000||280.000 ||||||||2.000 ||||1||1||1||0||||||||Yanagiba knives were created for cutting sashimi. The long blade makes cuts even and graceful. They now are used in more general slicing tasks as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core. Aogami Blue #2 is a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course the blade is going to be reactive so please make sure to thoroughly dry it after every use.
The 300mm Yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
This single bevel knife is made specifically for left handed users. We also have a right handed version available. Please note the knife is handled with a rosewood octagonal handle with black pakka wood ferrule. It's the one you see in the photo not the old one in the video. Weight: 7.0 ounces Blade Length: 290 mm (11.5") Overall Length: 450 mm (17.75") Thickness at Heel: 4.0 mm Blade Height: 34.8 mm Rosewood Octagonal Handle (as pictured) Gapped Machi Tokyo Style Please note: We are only shipping Kitaoka knives in the USA
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added which differentiates it from its White #2 sibling. The blade is single beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single stroke action.
As of 4/6/2018 This lovely blade comes with a traditional Japanese Rosewood Octagonal handle with black Pakka wood ferrule.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ki30yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-300mm-yanagiba-blue-2-105.png||||||Kitaoka Blue #2 Yanagiba 300mm||C-1107||shopbysteel > blue2steel > bl2stkn > ||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||300.000||300.000 ||||||
Average rating is 5
By: Duncan
Portland,ORWhat a lovely knife this is. It’s obviously incredibly well built with every angle exactly as anticipated. Knife came in impeccable condition and I love the steel. Takes an edge beautifully.
0.3The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added, which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This knife comes with a traditional sandalwood octagonal handle. Once you go yanagiba, you'll never go back. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Average rating is 5
By: Aaron
Akron,OHOver all this is a wonderful yanagiba. out of the box it is really sharp but the blade road is on the rough side but a trip to the stones will fix that up. Minimal high and low spots,the handle is ok nothing special. Over all a really nice knife and the great shipping and service from Mark.
0.3The 300mm Yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
This single bevel knife is made specifically for left handed users. We also have a right handed version available. Please note the knife is handled with a rosewood octagonal handle with black pakka wood ferrule. It's the one you see in the photo not the old one in the video.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidade18wh1||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-deba-180mm-white-1-142.png||||||Kitaoka Damascus W#1 Deba 180mm||KitaokaSumi-Deba180||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||289.000||289.000 ||||||
||||||1||1||1||0||||||||Knifesmith Hideo Kitaoka hails from Takefu Village, Fukui Province where he specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
This deba has a blade length of 183mm so it is suitable for medium sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at 11.6oz which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm which tapers to a beautiful primary bevel. The elegant handle is made of rosewood, and the ferrule is black pakka wood.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One Sided Traditional Grind (see choil shot) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 11.6 ounces Blade Length: 183 mm (7.2") Overall Length: 327 mm (12.9") Thickness at Heel: 8.3 mm Blade Height: 55.4 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidafu18wh1||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-funayuki-180mm-white-1-134.png||||||Kitaoka Damascus W#1 Funayuki 180mm||KitaokaSumi-Funayuki||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||288.000||288.000 ||||||||||||1||1||1||0||||||||A versatile all round knife, the funayuki style of knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. The word funayuki literally means “going on a boat”! These are extremely thin blades and in Japan, typically only executive chefs are permitted to use this style of knife because it can easily chip in less skilled hands.
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel which is covered with 12 layers of a softer carbon steel in a damascus style. It has a traditional Japanese single bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal rosewood handle and black pakka wood ferrule. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional Grind (see choil shot) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 6.7 oz (190 g) Edge Length: 172 mm Total Length: 324 mm Spine Thickness at Base: 4.8 mm Blade Height at Base: 45.3 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidaus16||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-usuba-165mm-112.png||||||Kitaoka Damascus W#1 Usuba 165mm||KitaokaSumi-Usuba165||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||219.950||219.950 ||||||||||||1||1||1||0||||||||The Kitaoka Damascus White #1 Usuba is a beautiful knife however you judge it. Master Blacksmith Hideo Kitaoka makes his blades in the famed Takefu Village located in Echizen, Fukui Prefecture. This is one of the oldest places in Japan for the forging of knives and swords, and this particular knife line holds true to these ancient principles and design ethics. These are single bevel blades, and as such require a higher understanding of the art of cutting and slicing, as well as sharpening.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer but it is a visually stunning knife too. The damascus is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, Ni Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One Sided Single Bevel, Traditional Grind (see choil shot) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 5.2 oz/ 146g Blade Length: 157 mm Overall Length: 298 mm Spine Thickness at Heel: 3.5 mm Blade Height at Heel: 42.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidawh1us18||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-usuba-180mm-92.png||||||Kitaoka Damascus W#1 Usuba 180mm||KitaokaSumi-Usuba180||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||270.000||270.000 ||||||||||||1||1||1||0||||||||The Kitaoka Damascus White #1 Usuba is a beautiful knife however you judge it. Master Blacksmith Hideo Kitaoka makes his blades in the famed Takefu Village located in Echizen, Fukui Prefecture. This is one of the oldest places in Japan for the forging of knives and swords, and this particular knife line holds true to these ancient principles and design ethics. These are single bevel blades, and as such require a higher understanding of the art of cutting and slicing, as well as sharpening.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to "thin edge". This is not only a great performer but it is a visually stunning knife too. The Damascus cladding is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One Sided Traditional Grind (see choil shot) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 6.9 ounces Blade Length: 171mm Spine Thickness at Base: 3mm Blade Height: 48mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidaya24wh1||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-yanagiba-240mm-white-1-128.png||||||Kitaoka Damascus W#1 Yanagiba 240mm||KitaokaSumi-Yanagi240||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||265.000||265.000 ||||||||||||1||1||1||0||||||||When preparing fish for sushi it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.
The Kitaoka Damascus Yanagiba featured here has a blade length of 240mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The Kitaoka Damascus Yanagiba is one of the finest sushi knives we sell and is recommended to any home or professional chef looking for a finely crafted and effective slicing tool. Weight: 5.4 ounces Blade Length: 233 mm (9.2") Overall Length: 376 mm (14.8") Thickness at Heel: 3.7 mm Blade Height: 31.5 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidaya27wh1||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-yanagiba-270mm-white-1-128.png||||||Kitaoka Damascus W#1 Yanagiba 270mm||KitaokaSumi-Yanagi270||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||279.000||279.000 ||||||||||||1||1||1||0||||||||The yanagiba is a knife used to slice boneless fish fillets into sashimi and toppings for other sushi dishes. The slender and long blade is intended to cut slices in a single drawing stroke. It requires minimal pressure to achieve the slice which avoids stress and cell destruction of the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the esthetics and flavors of each type of fish.
Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."
This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.
This Kitaoka Damascus Yanagiba has a blade length of 270mm and is the perfect size for most chefs and kitchens. It comes with a lovely rosewood and black pakka wood octagonal handle. Weight: 6 ounces Blade Length: 264 mm (10.4") Overall Length: 413 mm (16.3") Thickness at Heel: 3.7 mm Blade Height: 32.7 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiwh1daya30||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-yanagiba-300mm-white-1-119.png||||||Kitaoka Damascus W#1 Yanagiba 300mm||KitaokaSumi-Yanagi300||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||329.000||329.000 ||||||||||||1||1||1||0||||||||Kitaoka Damascus Yanagiba 300mm White #1
The Kitaoka Damascus Yanagiba is made entirely by hand. It is forged by Hideo Kitaoka in his small workshop in Takefu Village.
Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern which enhances the strength and durability of the knife. It is a single handed design, as is the case with all single bevel knives, this one being suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complimented by a traditional octagonal handle made from rosewood and black Pakka wood for the ferule.
Of course this is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it. The most important aspect of which is to ensure that the fish is cut with a single and light action,thus minimizing the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommended to any home or professional chef in search of a superbly crafted and gorgeous looking Japanese slicing knife.
Blacksmith: Kitaoka-san Region: Echizen Japan Steel: White #1 HRC: 62 Cladding: Damascus Type: Yanagiba Edge Length: 300mm Weight: 7.2oz Spine Thickness at Base: 4.15mm Blade Height: 33.28 Handle: Rosewood Octagonal Single traditional grind Concave back Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidawh1kn||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-knives-58.png||||||Kitaoka Damascus White #1||||shopbysteel > white1steel > ||Shop by Steel > White #1 Steel > ||||||||||||||||0||1||0||0||||kidade16wh1 kidaus16 kidawh1us18 kidafu18wh1 kidade18wh1 kidaki21wh1 kidaki24wh1 kidawh1ki27 kidaya24wh1 kidaya27wh1 kiwh1daya30 ||||Hideo Kitaoka is a traditional knife smith working in Takefu Village knife co-operative. This selection of knives are made with White #1 steel with a suminagashi (damascus) cladding that is really beautiful. HRC on these knives is 63/64 and they're one of the better quality sushi knives on our site. All of these knives are right handed, single bevel with rosewood octagonal handles. We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitaokaknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-knives-56.png||||||Kitaoka Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||allkikn bl2stkn kidawh1kn ||||Kitaoka is a member of Takefu Village Cooperative. He was born in 1950 and learned his craft from his father in Echizen as a child. He is known for traditional style knife making with single grinds and does excellent work in a variety of carbon steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidade16wh1||item-1||solidtemplate||allkikn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-deba-165mm-white-1-101.png||||||Kitaoka White #1 Damascus Deba 165mm||KitaokaSumi-Deba165||specials > forknco > kitaokaknives > allkikn > ||Resources > For Knife Collectors > Kitaoka Knives > All Kitaoka Knives > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Kitaoka Damascus Deba 165mm White #1. Working in Takefu Village, Echizen, Kitaoka San specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One Sided Traditional Grind (see choil shot) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight:9.7 ounces Blade Length: 165mm Thickness at Heel: 8mm Blade Height: 50mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidaki21wh1||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-kiritsuke-210mm-white-1-134.png||||||Kitaoka White #1 Damascus Kiritsuke 210mm||KitaokaSumi-Kiritsuke210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||279.000||279.000 ||||||||||||1||1||1||0||||||||Kiritsuke knives are multi-purpose traditional blades which can be used as a yanagi (fish slicer) or an usuba (vegetable) knife. The kiritsuke is an attractive knife featuring a sword-shaped tip and flat belly. In Japan the kiritsuke is reserved for use by highly skilled executive chefs only.
Kitaoka-san has been making high end Japanese knives for over 30 years. This particular line of knives have a cutting edge which is formed from Hitachi white paper #1 a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied resulting in Suminagashi finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from rosewood and black pakka wood for the ferrule. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential. Weight: 4.8 ounces Blade Length: 200 mm (7.9") Overall Length: 341 mm (13.4") Thickness at Heel: 3.5 mm Blade Height: 36.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidaki24wh1||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-kiritsuke-240mm-white-1-151.png||||||Kitaoka White #1 Damascus Kiritsuke 240mm||KitaokaSumi-Kiritsuke240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||299.000||299.000 ||||||
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
This deba has a blade length of 183mm so it is suitable for medium sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at 11.6oz which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm which tapers to a beautiful primary bevel. The elegant handle is made of rosewood, and the ferrule is black pakka wood.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Average rating is 4
By: Jake
CaliforniaThis funayuki really is like a scaled down version of a deba.
The factory edge was fantastic,very sharp,and the profile is perfect for me. The POB is forward,but very manageable especially with this length knife.
The blade road is rough,so I polished it out to a true kasumi finish and it really cuts and glides through proteins like a champ now. You can actually cut meats with a glossy finish,despite being a thicker knife. This knife really feels natural to me and makes fileting and cutting meats easy.
Loving the white #1 but to me the damascus is superfluous. On my knife,the uraoshi is not perfectly flat,but very well done nonetheless. Easily remedied if you know how to properly sharpen knives.
Bottom line: Excellent knife,the damascus is a little unnecessary and drives up the price a bit,but buy this knife if you like white #1 steel. You may need to polish the primary bevel if you really want a true kasumi finish.
0.3The factory edge was fantastic,very sharp,and the profile is perfect for me. The POB is forward,but very manageable especially with this length knife.
The blade road is rough,so I polished it out to a true kasumi finish and it really cuts and glides through proteins like a champ now. You can actually cut meats with a glossy finish,despite being a thicker knife. This knife really feels natural to me and makes fileting and cutting meats easy.
Loving the white #1 but to me the damascus is superfluous. On my knife,the uraoshi is not perfectly flat,but very well done nonetheless. Easily remedied if you know how to properly sharpen knives.
Bottom line: Excellent knife,the damascus is a little unnecessary and drives up the price a bit,but buy this knife if you like white #1 steel. You may need to polish the primary bevel if you really want a true kasumi finish.
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel which is covered with 12 layers of a softer carbon steel in a damascus style. It has a traditional Japanese single bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal rosewood handle and black pakka wood ferrule.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer but it is a visually stunning knife too. The damascus is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to "thin edge". This is not only a great performer but it is a visually stunning knife too. The Damascus cladding is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood.
The Kitaoka Damascus Yanagiba featured here has a blade length of 240mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The Kitaoka Damascus Yanagiba is one of the finest sushi knives we sell and is recommended to any home or professional chef looking for a finely crafted and effective slicing tool.
Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."
This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.
This Kitaoka Damascus Yanagiba has a blade length of 270mm and is the perfect size for most chefs and kitchens. It comes with a lovely rosewood and black pakka wood octagonal handle.
The Kitaoka Damascus Yanagiba is made entirely by hand. It is forged by Hideo Kitaoka in his small workshop in Takefu Village.
Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern which enhances the strength and durability of the knife. It is a single handed design, as is the case with all single bevel knives, this one being suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complimented by a traditional octagonal handle made from rosewood and black Pakka wood for the ferule.
Of course this is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it. The most important aspect of which is to ensure that the fish is cut with a single and light action,thus minimizing the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommended to any home or professional chef in search of a superbly crafted and gorgeous looking Japanese slicing knife.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Kitaoka-san has been making high end Japanese knives for over 30 years. This particular line of knives have a cutting edge which is formed from Hitachi white paper #1 a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied resulting in Suminagashi finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from rosewood and black pakka wood for the ferrule. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.
||||||1||1||1||0||||||||The kiritsuke is a large multi-purpose kitchen knife. People are fascinated by its diamond-shaped tip which gives the blade a sword-like appearance. Classically kirituske are single grind knives and although some makers make double-grind knives that look like them, only a single grind knife would be considered a true kiritsuke. The shape and size of the knife endow it with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. These are knives that require skill to use correctly and are therefore reserved for executive chefs in Japanese kitchens.
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single bevel knives it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.
A traditional octagonal handle made from rosewood with a black pakka wood ferrule completes the package. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.Weight: 5.8 ounces Blade Length: 232 mm (9.2") Overall Length: 381 mm (14.9") Thickness at Heel: 3.8 mm Blade Height: 37.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kidawh1ki27||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-kiritsuke-270mm-100.png||||||Kitaoka White #1 Damascus Kiritsuke 270mm||KitaokaSumi-Kiritsuke270||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||350.000||350.000 ||||||||||||1||1||1||0||||||||For over 30 years, Kitaoka-san has been making high end Japanese knives from his small shop in Takefu Village, Echizen in Fukui Prefecture. He is known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique.
The White #1 line of knives have a cutting edge which is formed from Aogami #1, a high-carbon steel known for its hardness and superior edge retention. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied resulting in a stunning damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-hand users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from rosewood and black pakka wood for the ferrule. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One Sided Traditional Grind (see choil shot) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 6.5ounces Blade Length: 262mm Spine Thickness at Base: 3mm Blade Height: 39mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitayama8000||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/kitayama-8000-grit-water-stone-111.png||||||Kitayama 8000 Grit Water Stone||Kitayama8000||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||70.000||70.000 ||||||||4.000 ||||1||1||1||0||||||||Kitayama 8000x Water Stone measures 205mm x 75mm x 25mm and is rated at 8,000 grit, although some stores list it as 12,000 grit due to its performance resembling a higher grit stone. We adhere to the actual rating of 8,000. Kitayama stones contain magnesium salts that dissolve in water, so it is recommended not to soak the stone for extended periods. Simply splash water on it and start sharpening.
We have recently switched to a baseless version of this stone following overwhelming customer preference, with a vote of 10 to 1 in favor. The baseless design allows sharpening on both sides of the stone.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchen-knife-videos||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-knife-videos-43.png||||||Kitchen Knife Videos||||specials > ||Resources > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchen-shears||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-shears-178.png||||||Kitchen Shears||||specials > linecooks > ||Resources > For Professionals > ||||||||||||1.000 ||||1||1||0||0||||kitchenshears chkikish saoksh haaukish chkish chkismkisc mackish mastkish mibosh18 miboshla mibosh miiksh16 miiksh18 tojiro-kitchen-shears sikisc sichprkisc sikiscchpro ||||Here is our current selection of kitchen shears. We have an interesting assortment of different sizes and shapes that work well for a number of applications.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ststkitoseto||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/stainless-steel-kitchen-tongs-set-of-2-9-and-12-79.png||||||Kitchen Tongs 2pc Set Sale!||Tong-Set||knife-accessories > addonitems > ||Accessories > Add On Items > ||10.950||14.950 ||10.950 ||||||||||1||1||1||0||||||||These kitchen tongs are constructed with high quality stainless steel. They are sturdy, heat resistance, anti-rust, anti-corrosion, light-weight and easy to handle. Sizes are 9 and 12 inch. They lock for easy storage in a drawer or you can hang them on the loop tab. The silicon tong tip is heat resistance and won’t scratch your pans. Dishwasher safe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchentools||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-tools-86.png||||||Kitchen Tools||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||ststgr shmosochkn shmohachkn shhapicu ri12pltw japahabr21 fishscaler mespset chkish ckbesc ststkitoseto jachstset frropin shibataskillet cooftw mabusp10 thproulfadif kuriswmepe toprofitw ri12pcplspse kotw saoksh ckth kuriswcape kuripe3pcset ck2stknsh tojiro-kitchen-shears rismsp rislsp ckplsp chsh riarmiplsp riofpltw ri8pltw tofiscsc jafisc chtsh bumpersticker minisword kuripakn stgrfl rilaplspblsa ||laebslsp||Our kitchen tools section will be expanding greatly over the next few months. Check back often to see our expanding selection of quality kitchen utensils.||||kitchen tools, kitchen utensils||||||||||||0||||||||||New||||||||||||||0||~~|^^|kniflugandac||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/knife-cases-85.png||||||Knife Bags||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||prhaknbag tohaknbag ch8pcknro tojiroknifebag wejadeknro kadeknro chblgu ||||A quality knife bag will protect your knives while transporting them to work or school. A knife roll makes a great gift for a new culinary student or cook.||||knife case, knife roll, knife cases, chef knife case, knife rolls, kitchen knife case, knife rolls, portable knife cases||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchen-knives||item.||solidtemplate||index||||https://s.turbifycdn.com/aah/chefknivestogo/knife-brands-26.png||||Knife Brands||||||||||||||kanehiro||||||||1||1||0||0||||kaan riar cckcleavers chkiknfa daovuaknives dobermanforge keijirodoi enamiknives enjinknives fucuna giheihap40 habl2kn hatsukokoro hinokuni1 ishikawaknives shirokamor2 kabe kaha kanjoknives karakuknives katayamaknives hiroshikato kawasakikajiya kikuichi-knives kitaokaknives kokn kohetsuknives konosuke-knives minamoto kurosakiknives kugibu16 macknives makotowhite2 masakageknives masamoto masutaniknives makn mikiknives mikisyo misuzu moritaka-knives murata nakagawa nakamurahamono naoyamamoto suisinknives nashidaknives shungoknives masanobuokada okeyaknives tasakn1 richmondsakai sakodaknives shibataknives shindoknives shizuhamono sukenari tabata takamuraknives takayuki-knives takeda-knives tanaka-knives yota1 taniknives tojiro-knives tsubakiknives tsunehisa yahikoknives yamashinknives yasunoriknives yokn yoshimitsu shokufuknives yayukn yusakuknives yusanwopr1 ||||Here is the full selection of kitchen knives offered by Chef Knives To Go. This is organized by knife maker and you can easily check out different lines from the same blacksmith or knife manufacturer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sharpeners||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpeners-92.png||||||Knife Sharpeners||||knife-accessories > ||Accessories > ||||||||Knife Sharpener Sale Free Shipping!||||||||0||1||0||0||||hand-held-sharpeners sharpening-steels sharpening-stones edgepro shac ||||Need a knife sharpener? We sell a large selection of knife sharpeners from leading manufacturers. From electric knife sharpeners, to sharpening steels and other honing equipment, these tools will help keep your new knives sharp and performing well.||||knife sharpener,knife sharpeners,best knife sharpener,electric knife sharpener,chef choice knife sharpener,knife sharpener choice electric||||||||||||0||||||||||New||||||||||||||0||~~|^^|knife-sharpening-service-by-mail||item-1||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-service-124.png||||||Knife Sharpening Service||||||||||||||||||||||1||1||0||0||||ckshsebyjomc chrese inshse ||||Chefknivestogo offers professional kitchen knife sharpening service by mail. We use Japanese water stones and sharpen by hand. You can purchase a knife from us and choose our service below and we'll finish sharpen your knife before we send it out (usually in 1-3 business days) or you can purchase the service and send us your knife and we'll take care of it and ship it back once we've completed the job. Please place an order for the service below and then send your knives to us securely packaged to Chefknivestogo, 5980 Executive Dr Suite D, Fitchburg, WI 53719.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knshse||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-service-121.png||||||Knife Sharpening Service||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||inshse ckshsebyjomc chrese ||||Knife Sharpening Service. We sell 3 different options: Finish Sharpening for new knives before we ship; Regular Sharpening that you send us for work; and Chip/Tip Repair for repair jobs.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knife-sharpening-tutorials||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-tutorials-49.png||||||Knife Sharpening Tutorials||||specials > ||Resources > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knifeholders||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-storage-104.png||||||Knife Storage||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||tojiroknifebag tohaknbag prhaknbag ch8pcknro nomarame nowamarala nosiknmara tiwodoclst weclst chblfekn3pcs ck3pcdsettr ckblblgu925s ckblfekngu30 blfekngu271 ckblfekngu ckblfekngu22 blackfelt7 ckblfekngu6 ckblfekngu27 ckblfekngu13 ckblfekngu90 kngu6s chblgu kntippr ||||Proper knife storage is key to extending the life of your knives. Our knife holders, knife guards, and wooden sayas offer a variety of different storage solutions for your situation.||||knife storage, knife blocks, knife block, Knife Holder under cabinet knife holder, magnetic kitchen knife holders, under the counter knife holder, vinyl cutting knife holders, magnetic knife holder, magnetic, knife holders, knife holder||||||||||||0||||||||||New||||||||||||||0||~~|^^|knstst||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/knife-straightening-stick-151.png||||||Knife Straightening Stick||Straightener||knife-accessories > addonitems > ||Accessories > Add On Items > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Most Japanese knives that we sell are clad with softer iron or stainless steel and these knives often can bend if you apply lateral pressure to them. Most blacksmiths and knife shops are familiar with this simple but effective tool that is used to straighten knives. Made with hard maple this is a good item to have if you collect Japanese knives.
He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The bunka is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives the increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an unusual seven-sided handle made from dyed lacquer coated pakka wood. Maker: Kobayashi san Location: Seki City, Japan Edge Steel: SG2 Stainless Steel HRC: 63 Handle: Octagonal, Red Urushi Weight: 4.8 oz (138 g) Blade Length: 171 mm Total Length: 318 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2da||item.||solidtemplate||kokn||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-79.png||||||Kobayashi SG2 Damascus||||specials > forknco > kokn > ||Resources > For Knife Collectors > Kobayashi Knives > ||||||||||||||||0||1||0||0||||kosg2dape15 kosg2dana16 kobayashi kosg2dasa17 kosg2dagy21 kosg2dagy24 ||||Kobayashi san is a talented professional blade sharpener who is now turning out some outstanding laser type knives including these beauties featuring beautiful damascus steel clad around hard SG2 edge steel for outstanding cutting performance as well as great looks.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobayashi||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-bunka-170mm-222.png||||||Kobayashi SG2 Damascus Bunka 170mm||KSG2D-B170||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Kobayashi SG2 Damascus Bunka 170mm. Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife! Weight: 4.4 oz (124 g) Edge Length: 172 mm Total Length: 318 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Walnut Octagonal Ferrule: Maple Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2dagy21||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-210mm-261.png||||||Kobayashi SG2 Damascus Gyuto 210mm||KSG2D-G210||specials > forknco > kokn > kosg2da > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||340.000||340.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with maple ferrule. This is an impressive knife! Weight: 4.9 oz (140 g) Edge Length: 214 mm Total Length: 357 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Rosewood Octagonal (Trust Photos not Video) Ferrule: Maple Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2dagy24||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-240mm-230.png||||||Kobayashi SG2 Damascus Gyuto 240mm||KSG2D-G240||specials > forknco > kokn > kosg2da > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||380.000||380.000 ||||||||||||1||1||1||0||||||||Kobayashi SG2 Damascus Gyuto 240mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year, and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife! Maker: Kobayashi san Location: Seki City Weight: 6.0 oz (170 g) Edge Length: 243 mm Total Length: 399 mm Spine Thickness at Base: 2.2 mm Blade Height: 52.9 mm Handle: Walnut Octagonal Ferrule: Maple Octagonal Photos by Gustavo Bermudez Maker: Kobayashi san Location: Seki City, Japan Weight: 4.7 oz (134 g) Edge Length: 159 mm Total Length: 312 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2dape15||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-petty-150mm-272.png||||||Kobayashi SG2 Damascus Petty 150mm||KSG2D-P150||specials > forknco > kokn > kosg2da > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife! Handle: Morado Octagonal Ferrule: Maple Octagonal Weight: 2.6 oz (74 g) Edge Length: 152 mm Total Length: 279 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2dasa17||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-santoku-170mm-231.png||||||Kobayashi SG2 Damascus Santoku 170mm||KSG2D-S170||specials > forknco > kokn > kosg2da > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Kobayashi SG2 Damascus Santoku 170mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife! Blacksmith: Kobayashi san Location: Seki City Japan Edge Steel: SG2 Stainless Steel Cladding: Stainless Damascus Blade Length: 170mm Blade Height: 49.8mm Spine Thickness at Base: 2mm Weight: 4.5oz / 128g Handle: Walnut Octagonal Ferrule: Maple Octagonal Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2gy21||item-1||solidtemplate||kobayashisg2||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-210mm-278.png||||||Kobayashi SG2 Gyuto 210mm||Kobayashi-Gyuto210||specials > forknco > kokn > kobayashisg2 > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He had never made complete blades before these, which makes the achievement even more remarkable, because they are really fine knives!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane has been given a fine hairline finish. This emphasizes the exposed hagane at the edge. An unusual seven-sided handle made from a single piece of lacquer-treated wood rounds out this picture of a great gyuto. This is an impressive start to a new blacksmithing career! Weight: 5.1 oz (144 g) Edge Length: 213 mm Total Length: 357 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2gy24||item-1||solidtemplate||kobayashisg2||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-274.png||||||Kobayashi SG2 Gyuto 240mm||Kobayashi-Gyuto240||specials > forknco > kokn > kobayashisg2 > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 > ||295.000||295.000 ||||||||||||1||1||1||0||||||||We are always looking out for new stuff here at CKTG, whether it's original and unique products or exciting new talents entering the world of knife making. We love giving these young, and sometimes not so young, blacksmiths a path to show the world what wonderful things they can do with a piece of steel.
We are very excited to introduce you to a new smith who is making knives for the first time in his career. Kei Kobayashi has, until recently, been a very talented sharpener and finisher working for a couple of the top blacksmiths. But he branched out into knifemaking himself and these knives are the first of his offerings to reach these shores. Considering his short time at the forge we have to say that we are extremely impressed.
Kobayashi-san is using the wonderful PM steel known as SG2 for these knives and this pleases us greatly. We are big fans of this high tech steel for many reasons, none less than its outstanding edge performance and toughness together with its ability to take a super fine edge. The core of SG2 is encased in a jigane of a soft stainless steel to protect the core and also make sharpening much easier. The outer layer is given a fine hairline finish to contrast with the polished SG2 edge steel.
These knives are real lasers. They are very thin and light and have a wonderful feel on the cutting board. The perfect balance of the knife is achieved with the use of a very unusual seven-sided one-piece handle made from pakka wood which is finished with a great feeling lacquer treatment.
We are excited to offer these new knives to our customers while enabling this young smith to sing his song, which so far is note perfect! Maker: Kobayashi san Location: Seki, Japan Edge Steel: SG2 (AKA R2) Stainless Steel HRC: 63+- Weight: 5.8 oz (166 g) Edge Length: 242 mm Total Length: 392 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2gy24ro||item-1||solidtemplate||kobayashisg2||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-rosewood-13.png||||||Kobayashi SG2 Gyuto 240mm Rosewood||KSR-G240||specials > forknco > kokn > kobayashisg2 > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Kobayashi-san crafts these knives using premium SG2 powdered metallurgy steel—an advanced stainless steel prized for its exceptional edge retention, toughness, and ability to take an ultra-refined edge. We’re big fans of SG2, and it’s easy to see why: this high-performance steel offers the durability of a workhorse with the precision of a scalpel.
The SG2 core is clad in a softer stainless jigane, which not only protects the cutting edge but also simplifies sharpening. A finely executed hairline finish on the cladding creates an elegant visual contrast with the polished core steel, showcasing the craftsmanship and attention to detail.
These are true laser-style Japanese kitchen knives—ultra-thin, remarkably light, and incredibly nimble on the cutting board. The balance is spot on, aided by a beautifully shaped octagonal rosewood handle that feels secure and natural in hand. Whether you're slicing vegetables or prepping proteins, this knife delivers precision, speed, and refinement in every cut. Maker: Kobayashi san Location: Seki, Japan Edge Steel: SG2 (AKA R2) Stainless Steel HRC: 63+- Weight: 5.4 oz (154 g) Edge Length: 242 mm Total Length: 396 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-nakiri-165mm-231.png||||||Kobayashi SG2 Nakiri 165mm||Kobayashi-Nakiri||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently he has been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an uber comfortable seven-sided handle made from dyed lacquer-coated pakka wood. Weight: 5.5 oz (156 g) Edge Length: 158 mm Total Length: 311 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2pe15||item-1||solidtemplate||kobayashisg2||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-petty-150mm-290.png||||||Kobayashi SG2 Petty 150mm||Kobayashi-Petty150||specials > forknco > kokn > kobayashisg2 > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a new kid on the blade-making block. He has, so far, been sharpening and finishing blades for a few local knife companies, but wanted to spread his wings and take on the task of creating his own blades. We were introduced to him recently and were immediately impressed with the quality of his designs and finished products.
He uses a core of SG2, which is laminated with a soft stainless steel to protect and add strength and ductility to the harder core steel. The outer layer is treated to a fine hairline finish, which contrasts beautifully with the polished SG2 edge. Knives made with SG2 have outstanding edge performance and toughness, together with an ability to take a super sharp edge.
This is a classically sized and styled petty, with a blade length of about 150mm and a height at the heel of 30mm. It features a really nicely relieved and rounded choil and spine. The hairline finish is enhanced with some finely hand-chiseled kanji elements. A rather unusual seven-sided handle that is made from pakka wood and finished with a lacquer coating completes this package perfectly. Weight: 3.1 oz (90 g) Edge Length: 153 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2sa17||item-1||solidtemplate||kobayashisg2||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-santoku-170mm-310.png||||||Kobayashi SG2 Santoku 170mm||Kobayashi-Santoku||specials > forknco > kokn > kobayashisg2 > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. He had been working as a sharpener and finisher for a couple of leading blacksmiths, but he recently branched out into forging himself. The Kobayashi SG2 Santoku 170mm is one of the first of his new creations that we are carrying in the CKTG store. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The santoku is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an unusual seven-sided handle made from dyed lacquer-coated pakka wood. Weight: 4.8 oz (138 g) Edge Length: 177 mm Total Length: 318 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2su27||item-1||solidtemplate||kobayashisg2||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-313.png||||||Kobayashi SG2 Sujihiki 270mm||Kobayashi-Suji270||specials > forknco > kokn > kobayashisg2 > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Sujihiki knives have long narrow blades that are designed for slicing cooked or raw meats, terrines, pates, and any other ingredients that require a light touch and single draw slice to process. It is also a good substitute for a yanagi when making sushi. They are similar to western slicers but usually have a thinner blade and harder steel. Sujihikis are also always double bevel, unlike the single ground yanagiba. The sujihiki is undoubtedly one of the most elegant of all the knife styles.
Adding to our canon of sujihiki blades is this striking rendition by new blacksmith Kei Kobayashi. We were introduced to this young man by a good friend of ours in the business and were immediately impressed with the quality of his knives. The grinds are very well executed and the finishing of the blade is of a high quality. The blade face is a soft stainless steel and it is given a lovely hairline finish. The inner core is made with SG2 steel and this is exposed at the edge with a high polished finish. The subtle looking blade is treated to some very fine hand chiseled kanji elements and a rather unusual seven-sided handle made from lacquer-coated pakka wood.
The Kobayashi SG2 Sujihiki 270mm is an elegant and high performance knife that exudes quality in every regard. It is an exciting first effort from this young blacksmith who we are proud to represent in our store. Weight: 5.5 oz (156 g) Edge Length: 272 mm Total Length: 423 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2su27ro||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-rosewood-13.png||||||Kobayashi SG2 Sujihiki 270mm Rosewood||KSR-S270||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Sujihiki knives have long, narrow blades that are designed for slicing cooked or raw meats, terrines, pates, and any other ingredients that require a light touch and single draw slice to process. It is also a good substitute for a yanagi when making sushi. They are similar to Western slicers but usually have a thinner blade and harder steel. Sujihikis are also always double bevel, unlike the single-ground yanagiba. The sujihiki is undoubtedly one of the most elegant of all the knife styles.
Adding to our canon of sujihiki blades is this striking rendition by new blacksmith Kei Kobayashi. We were introduced to this young man by a good friend of ours in the business and were immediately impressed with the quality of his knives. The grinds are very well executed and the finishing of the blade is of a high quality. The blade face is a soft stainless steel and it is given a lovely hairline finish. The inner core is made with SG2 steel and this is exposed at the edge with a high polished finish. The subtle-looking blade is treated to some very fine hand-chiseled kanji elements and a lovely octagonal handle made of rosewood.
The Kobayashi SG2 Sujihiki 270mm is an elegant and high-performance knife that exudes quality in every regard. It is an exciting first effort from this young blacksmith who we are proud to represent in our store. Weight: 5.0 oz (144 g) Edge Length: 273 mm Total Length: 428 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kowh2wifash5||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/kogatana-white-2-with-fabric-sheath-1730.png||||||Kogatana White #2 & Fabric Sheath||C456||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||55.000||55.000 ||||||||||||1||1||1||0||||||||A Versatile Knife with Timeless Japanese Craftsmanship
Discover the charm and practicality of the Kogatana, a traditional Japanese utility knife cherished for generations. Handcrafted from carbon steel by skilled local blacksmiths, this knife embodies both functionality and artistry. Each Kogatana features a vibrant cord-wrapped handle and a fabric sheath, making it as visually appealing as it is reliable.
Each knife is unique so we'll be updating this item page with new looks and designs. Perfect for everyday tasks or as a collector’s item, this Kogatana is a small yet mighty piece of traditional craftsmanship.
Location: Miki City Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel-Even Grind Weight: 2.0oz/ 56g Blade Length: 65mm Overall Length: 150mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 20.6mm Photos are current||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kogatanas||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/kogatanas-77.png||||||Kogatanas||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||jashkn eelunagi regiwipute dalespko kuhuwhko kujiraaknifeb mibl1ko65 mikisyo1 mifiko60 mibl2ko65 micraosuko kilehagr okwh2kuko12 okeyakogatana okeya okyoko90 kogatana okeablue okfoko kowh2wifash5 makiwh2twdak white2kogatana ||||Kogatanas are small utility knives used for a variety of purposes. Some Japanese people use them for cutting paper and others use them as small utility knives with food. They're cool little blades and a number of our blacksmiths make them so we decided to offer them and they've been a big hit.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ko1k6ts||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-tsuchime-75.png||||||Kohetsu 1K6||||kitchen-knives > kohetsuknives > ||Knife Brands > Kohetsu Knives > ||||||||||||||||0||1||0||0||||ko1k6stsmsl2 ko1k6stsmsl21 kots1k6brkn2 ko1k6brkn24 ko1k6brknlob ||||Kohetsu 1K6. These nice quality stainless steel blades have a beautiful look and very attractive octagonal handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ko1k6brkn24||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-417.png||||||Kohetsu 1K6 Bread Knife 240mm||CK6-R24CG||resources > bread-knives > ||Knife Types > Bread Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Our team in Japan took on the challenge of designing a longer bread knife. Rather than creating a new blade mold, they cleverly extended the machi (the blade's base) to give the knife a longer feel, all while keeping the cutting edge consistent with our standard model. The result? A beautifully balanced knife with added reach and the same precision you expect! Brand: Kohetsu Maker: Tsukahara Location: Seki City, Japan Construction: Laser Cut, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 5.1 oz (144 g) Edge Length: 230 mm Total Length: 384 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 38.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kots1k6brkn2||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-tsuchime-1k6-bread-knife-240mm-115.png||||||Kohetsu 1K6 Bread Knife 240mm ||CK6-R24BH||resources > bread-knives > ||Knife Types > Bread Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Kohetsu 1K6 Wa Handled Bread Knife 240mm. Bread has become more and more popular in Japan. We were offered these interesting and excellent bread knives and didn't think twice about bringing them into the store. Brand: Kohetsu Maker: Tsukahara Location: Seki City Japan Construction: Laser Cut, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Maple Octagonal Ferrule: Maple Weight: 5.1 ounces / 144g Blade Length: 228 mm Overall Length: 384 mm Spine Thickness at Heel: 2.4 mm Blade Height at Heel: 38.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ko1k6brknlob||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-long-bread-knife-162.png||||||Kohetsu 1K6 Bread Knife 270mm||CK6-R27WH||resources > bread-knives > ||Knife Types > Bread Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||We asked our team in Japan to make a longer bread knife but doing a new blade die proved difficult, so they came up with the idea to extend the machi to give it a longer feel even though the working cutting edge is the same as the standard model. It came out great! Brand: Kohetsu Maker: Tsukahara Location: Seki City, Japan Construction: Laser Cut, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Maple Octagonal Ferrule: Maple Weight: 5.7 oz (162 g) Edge Length: 230 mm Total Length: 416 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ko1k6stsmsl2||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-444.png||||||Kohetsu 1K6 Stainless Small Slicer 210mm||CK6-C210U||resources > cleavers > ||Knife Types > Cleavers > ||149.950||149.950 ||||||||||||1||1||1||0||||||||Discover the exquisite Kohetsu 1K6 Stainless Steel Knife, handcrafted by master bladesmith Tsukahara San from Seki City, Japan. Constructed with roll forged, mono steel using top-quality 1K6 stainless steel, this durable and sharp knife boasts an impressive HRC of 60+-.
With a blade length of 210mm, this knife ensures precision with every cut. Its even edge grind, 360mm overall length, and 2.2mm spine thickness at the heel promise consistent performance.
Completing its design is a stunning oak wood octagonal handle, providing a comfortable grip. The Kohetsu 1K6 Stainless Steel Knife is where exceptional craftsmanship meets functionality and elegance. Transform your cooking with Kohetsu—where every cut counts. Brand: Kohetsu Maker: Tsukahara san Location: Seki City, Japan Construction: Roll Forged, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Oak Burnt Octagonal Weight: 10.2 ounces / 290g Blade Length: 210 mm Overall Length: 360 mm Spine Thickness at Heel: 2.2 mm Blade Height at Heel: 81.5 mm Our cleaver saya DOES fit but it's on the loose side. FYI||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ko1k6stsmsl21||item-1||solidtemplate||ko1k6ts||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-451.png||||||Kohetsu 1K6 Stainless Small Slicer 210mm||CK6-C21BH||kitchen-knives > kohetsuknives > ko1k6ts > ||Knife Brands > Kohetsu Knives > Kohetsu 1K6 > ||149.950||149.950 ||||||||||||1||1||1||0||||||||Introducing the pinnacle of cutting artistry, the Kohetsu 1K6 Stainless Steel Knife, meticulously handcrafted by the master bladesmith Tsukahara San himself. Inspired by centuries of tradition and perfected in the renowned forge-fires of Seki City, Japan, this masterful tool captures the essence of functionality, quality, and elegance.
Our Kohetsu knife's exquisite construction begins with the Roll Forged, Mono Steel technique, utilizing only the finest quality 1K6 Stainless Steel. This high-grade material provides the optimal balance between durability and sharpness, boasting an impressive Hardness Rockwell (HRC) rating of 60+-, meaning it's not just built to perform, but also to last.
The artistry extends to its finely balanced weight of 11.2 ounces or 320 grams, perfectly complementing its blade length of 210mm. This expert design ensures precision in every slice, dice, and chop, allowing you to maneuver through your kitchen tasks with grace and efficiency.
The skillfully honed edge grind is even, ensuring a consistently flawless cut every time. With an overall length of 360mm and a spine thickness at the heel of 2.2mm, this knife offers an unmatched combination of strength and balance. The blade height at the heel is 81.5mm, providing ample clearance for knuckles, promoting comfort during extended use.
Elevate your culinary journey with the Kohetsu 1K6 Stainless Steel Knife, where every element reflects an unparalleled dedication to quality and craftsmanship. Experience the refined balance, superior sharpness, and undeniable charm of this remarkable knife— a true testament to Seki City's renowned bladesmithing legacy. Transform your kitchen into a canvas with Kohetsu, where every cut is a masterpiece. Brand: Kohetsu Maker: Tsukahara san Location: Seki City, Japan Construction: Roll Forged, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Maple Wood Octagonal Weight: 11.2 ounces / 320g Blade Length: 210 mm Overall Length: 360 mm Spine Thickness at Heel: 2.2 mm Blade Height at Heel: 81.5 mm Our cleaver saya DOES fit this knife but it's on the loose side. Brand: Kohetsu Location: Seki, Japan Sharpener: Tsukahara-San Construction: Laser Cut, San Mai Cladding: Stainless Core Steel: Aogami Super Handle: Ho Octagonal Ferrule: Buffalo Horn Engraving: Stamped Weight: 3.6 oz (102 g) Blade Length: 181 mm Total Length: 318 mm Spine Thickness at Base: 2.2 mm Blade Height: 47.1 mm Edge Grind: 60/40 Asymmetric (ok for left- or right-handed users) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosugy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-180mm-282.png||||||Kohetsu Aogami Super Gyuto 180mm||CAS-G180||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Tsukahara-san makes the Kohetsu AS line of knives in his shop, which is located in Seki City. This hotbed of knife makers is populated with some of the best craftsmen in the industry. We asked Tsukahara-san to make this line for us because of his abilities forging this very popular but sometimes difficult steel.
The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.
The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.
180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys! Brand: Kohetsu Blacksmith: Tsukahara San Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Aogami Super Steel (AS) Cladding: Stainless Weight: 3.4 oz (96 g) Blade Length: 179 mm Total Length: 315 mm Thickness at Heel: 2.1 mm Blade Height: 41.4 mm Edge Grind: 60/40 Asymmetric Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koasgy21cu||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-gyuto-210mm-custom-226.png||||||Kohetsu Aogami Super Gyuto 210mm Gray||CAS-G21C||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||210.000||210.000 ||||||||||||1||1||1||0||||||||This is one of our most popular lines and they're made in Seki exclusively for Chefknivestogo by noted master sharpeners, the Tsukahara brothers (and son). Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy."
The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.
Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.
The octagonal gray handles are well finished and durable so they make a perfect match to the outstanding blades. Blacksmith: Mr. Tsukahara Location: Seki City, Japan Construction: Laser Cut, San Mai Edge Steel: Aogami Super Steel Cladding: Stainless Steel HRC: 63-64 Edge Grind: 60:40 (good for both left- and right-handers) Handle: Octagonal Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 5.6 oz (152 g) Blade Length: 214 mm Total Length: 363 mm Spine Thickness at Base: 2.0 mm Blade Height: 46.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rikoaosu24gy||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-240mm-gyuto-90.png||||||Kohetsu Aogami Super Gyuto 240mm||CAS-G240||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||209.000||209.000 ||||||||1.000 ||||1||1||1||0||||||||CKTG is the only place where you can purchase these high value, high performance Kohetsu knives. Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge.
The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for left and right users) HRC: 63-64 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.7 oz (136 g) Blade Length: 239 mm Total Length: 380 mm Spine Thickness at Base: 2.2 mm Blade Height: 50.5 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosugy24gr||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-grey-95.png||||||Kohetsu Aogami Super Gyuto 240mm||CAS-G24C||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||220.000||220.000 ||||||||||||1||1||1||0||||||||CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives. Featuring a very well-executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, adding further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge.
The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for left and right users) HRC: 63-64 Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 6.3 oz (180 g) Blade Length: 240 mm Total Length: 388 mm Spine Thickness at Base: 2.2 mm Blade Height: 51.4 mm Photos by Gustavo Bermudez ||||||1||1||1||0||||||||Made exclusively for CKTG by a leading blacksmith in Japan, the Kohetsu AS line of blades are thin, light, and strong. We have specified an HRC rate of 64 to ensure a high level of edge retention and low maintenance requirement. This carbon steel core is reinforced by the use of a stainless steel cladding. Of course the exposed carbon steel will patina with use but this oxidation only serves to enhance the look and protection of the cutting edge.
A nicely shaped and finished pakka wood handle gives the knife a light and well-balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.
The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Location: Seki City Japan HRC: 64-65 Steel: Aogami Super Cladding: Stainless Finish: Hairline Weight: 7.8 oz (222 g) Blade Length: 269 mm Total Length: 417 mm Spine Thickness at Base: 2.7 mm Blade Height: 53.7 mm Edge Grind: 60/40 Asymmetric (ok for left or right) New Handle: Octagonal Black and Grey Pakka Wood Trust Pics Weight: 4.3 oz (122 g) Edge Length: 151 mm Total Length: 299 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosuki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-210mm-236.png||||||Kohetsu Aogami Super Kiritsuke 210mm||CAS-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance. Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for L and R users) HRC: 64-65 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.3 oz (124 g) Blade Length: 212 mm Overall Length: 350 mm Spine Thickness at Heel: 2.3 mm Blade Height at Heel: 45.4 mm Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for L and R users) HRC: 64-65 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.7 oz (134 g) Blade Length: 237 mm Total Length: 379 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosuna16||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-nakiri-165mm-399.png||||||Kohetsu Aogami Super Nakiri 165mm||CAS-N16C||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||145.000||145.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri is predominantly a vegetable chopping knife with an easy to sharpen 60:40 asymmetrical blade which can be used by lefties or righties. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The Kohetsu AS nakiri is constructed from Aogami Super steel clad with a protective layer of stainless steel. Rockwell Hardness is 64 for these knives, and each batch of steel is tested for consistency. We have made these knives to maximize performance while minimizing unnecessary “bling” and its associated cost.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it (on a different blade).
Kohetsu knives cut to the core of blade design and execution. Try one...we know you will agree. Weight: 5.9 oz (170 g) Edge Length: 164 mm Overall Length: 318 mm Spine Thickness at Base: 2.3 mm Blade Height: 47.5 mm Edge Grind: 60/40 asymmetric (ok for left or right) Handle: Octagonal Gray Pakka Wood (updated since video) Ferrule: Black Pakka Wood ||||||1||1||1||0||||||||Kohetsu is an exclusive CKTG brand that has taken us over a year to develop. Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy." We hope these knives will do just that for you.
The Kohetsu Aogami Super petty 120mm is a lovely blade made with Aogami Super carbon steel and a stainless cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. We send this steel to a highly regarded blacksmith shop in Japan for shaping and assembly. Aogami Super is a popular steel that holds its sharp edge well.
We made these knives with a no muss, no fuss attitude. They are a straightforward knife devoid of bling and pricey accouterments; you are buying a tool that will do the job at a price that is very competitive and easy on the wallet. The knife comes with a traditional octagonal ho wood handle with a water buffalo horn ferrule.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. The felt blade guard is recommended instead. Brand: Kohetsu Blacksmith: Tsukahara-San Location: Seki City, Japan Construction: San Mai Edge Steel: Aogami Super Steel (carbon steel) Cladding: SUS 405 Stainless Steel HRC: 64-65 Edge Grind: 60/40 Asymmetric (ok for lefties or right) Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 1.7 oz (48 g) Edge Length: 119 mm Total Length: 243 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosupe15||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-150mm-325.png||||||Kohetsu Aogami Super Petty 150mm||CAS-P15C||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||115.000||115.000 ||||||||||||1||1||1||0||||||||Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us over a year to develop and we think the effort has been worth it.
The 150mm petty sits in the sweet spot of petty blade lengths, usually between 120mm and 160mm. As such it can fulfill many roles in the kitchen: a vegetable cutter and dicer, a slicer of small proteins, or a nimble all-purpose chopper. It comes with a ho wood octagonal handle that, together with its 60/40 grind, makes it suitable for both left- and right-handed users. The blade falls towards the light side of the scale and features the characteristic thin grind and edge found on all of these nicely balanced knives. This is a nice, easy knife to hold and use and represents great value.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Maker: Kohetsu Location: Seki City, Japan Edge Steel: Aogami Super Steel Cladding: Stainless Steel Weight: 2.6 oz (76 g) Edge Length: 149 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm Edge Grind: 60/40 Asymmetric (ok for lefties or righties) Handle: Gray Octagonal (Trust the Photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosusa18||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-santoku-180mm-298.png||||||Kohetsu Aogami Super Santoku 180mm||CAS-S180||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The proper name of this knife is santoku-bocho. In Japanese, santoku means “knife of the three virtues.” This refers to its ability to perform the three acts of chopping, slicing, and dicing. Some chefs believe the santoku is more versatile than a nakiri, its only real competitor, in the home kitchen. The santoku has a relatively short blade, up to 200mm, and a rounded tip with a slight point. It is made with a two-sided, asymmetrical 60:40 grind which is ok for left or right-handed users.
The Kohetsu AS santoku is one of the knives made exclusively for CKTG. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Weight: 3.8 oz (108 g) Blade Length: 181 mm Total Length: 317 mm Spine Thickness at Base: 2.3 mm Blade Height: 47.2 mm Handle: Ho Wood Octagonal Ferrule: Black Buffalo Horn Edge Grind: 60/40 Asymmetric (ok for left or right) Edge Grind: 60/40 Asymmetric (ok for left or right) Handle: Black and Grey Pakka Wood, Octagonal Shape Weight: 6.1 oz (174 g) Edge Length: 273 mm Total Length: 422 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koastogy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-togatta-gyuto-240mm-272.png||||||Kohetsu Aogami Super Togatta Gyuto 240mm||CAS-OG4C||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||220.000||220.000 ||||koastogy24||||||||1||1||1||0||||||||We are very pleased to be able to offer these fine knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara-san Location: Seki, Japan Edge Steel: AS HRC: 64-65 Cladding: Stainless Steel Weight: 5.7 oz (162 g) Edge Length: 235 mm Total Length: 385 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 46 mm Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosuwaha||item.||solidtemplate||kohetsu||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-wa-handled-109.png||||||Kohetsu Aogami Super Wa Handled ||||kitchen-knives > kohetsuknives > kohetsu > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > ||||||||||||||||0||1||0||0||||rikoaosu12pe koaosupe15 koaosuho15 koaosuna16 koaosubu17 koaosusa18 koaosugy18 koasgy21cu koaosuki21 koaosugy24gr koastogy24 rikoaosu24gy koaosuki24 koaosu27gy koaosu27su koknst3 ||||Kohetsu Aogami Super Wa Handled. Kohetsu knives are made exclusively for CKTG and feature excellent thin blades with high-quality edge steel and great cutting performance. Aogami Super steel is one of our favorite carbon steels for kitchen knives. Try one of these special knives and you'll see why.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosuweha||item.||solidtemplate||kohetsu||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-handled-79.png||||||Kohetsu Aogami Super Western Handled ||||kitchen-knives > kohetsuknives > kohetsu > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > ||||||||||||||||0||1||0||0||||koweaspe12 koweaspe15 koweasho150 koweasna16 koaswebu17 koweassa18 koasgy18 koaswegy21 kowegy24 koaski24 koweasgy27 koaswe27su koknst3 ||||One of our most popular lines of knives. The Kohetsu Aogami Super knives use top of the line carbon steel, clad with stainless steel for great cutting performance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaswebu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-bunka-175mm-274.png||||||Kohetsu AS Western Bunka 175mm||KAS-B175||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Kohetsu AS Western Bunka is one of a line of knives made exclusively for CKTG. Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price. Brand: Kohetsu Blacksmith: Tsukahara-San Region: Seki, Japan Construction: San Mai Edge: Aogami Super Steel HRC: 64-65 Cladding: Stainless Engraving: Machine Engraved Handle: Western (Yo) Scales: Mahogany Weight: 5.6 oz (160 g) Blade Length: 178 mm Total Length: 299 mm Spine Thickness at Base: 1.9 mm Blade Height: 46.7 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koasgy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-180mm-229.png||||||Kohetsu AS Western Gyuto 180mm||KAS-G180||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||149.950||149.950 ||||||||||||1||1||1||0||||||||At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.
The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off. Brand: Kohetsu Location: Seki City, Japan Bladesmith: Tsukahara-San Construction: San Mai, Laser Cut Type: Gyuto Edge Grind: Double Bevel (See Choil Shot) Weight: 5.3 oz (152 g) Blade Length: 176 mm Total Length: 298 mm Spine Thickness at Base: 2.1 mm Blade Height: 42 mm Handle: Western Scales: Rosewood Tang: Full Tang Steel: Aogami Super Clad with Stainless Handle: Mahogany Edge Grind: 60/40 Asymmetric (ok for left or right) Weight: 6.7 oz (190 g) Blade Length: 209 mm Total Length: 335 mm Spine Thickness at Base: 2.0 mm Blade Height: 45.4 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kowegy24||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-gyuto-240mm-165.png||||||Kohetsu AS Western Gyuto 240mm||KAS-G240||kitchen-knives > kohetsuknives > kohetsu > koaosuweha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||185.000||185.000 ||||||||2.000 ||||1||1||1||0||||||||The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost twice as much. CKTG is the only place where you can purchase these high value, high performance Kohetsu knives.
Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge that is good for both left and right handed users.
While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets. Weight: 7.1 oz (204 g) Blade Length: 235 mm Total Length: 360 mm Spine Thickness at Base: 2.1 mm Blade Height: 49.2 mm HRC: 64 Edge Grind: 60/40 Asymmetric (ok for left or right) Weight: 9.7 oz (276 g) Blade Length: 263 mm Total Length: 399 mm Spine Thickness at Base: 2.5 mm Blade Height: 52.9 mm Steel: Aogami Super clad with stainless steel Handle: Mahogany Western Weight: 5.4 oz (152 g) Blade Length: 146 mm Total Length: 262 mm Spine Thickness at Base: 1.9 mm Blade Height: 37.3 mm Weight: 7.2 oz (204 g) Blade Length: 235 mm Total Length: 355 mm Spine Thickness at Base: 2.1 mm Blade Height: 49 mm HRC: 64 Edge Grind: 60/40 Asymmetric (ok for left or right)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koweasna16||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-nakiri-165mm-150.png||||||Kohetsu AS Western Nakiri 165mm||KAS-N165||kitchen-knives > kohetsuknives > kohetsu > koaosuweha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||150.000||150.000 ||||||||2.000 ||||1||1||1||0||||||||We created Kohetsu knives to bring you the best cutting performance using the top steels on the market, with impeccable heat treatment and nice, thin grinds—all at an affordable price.
We start with one of the top carbon steels available, Aogami Super, which is clad with a soft stainless steel to protect the blade from corrosion and makes for easy maintenance. Our skilled blacksmith hardens the blade to 64 HRC which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy to sharpen blade which can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off. Weight: 6.6 oz (188 g) Blade Length: 160 mm Total Length: 280 mm Spine Thickness at Base: 2.1 mm Blade Height: 47.7 mm Weight: 2.6 oz (76 g) Blade Length: 116 mm Total Length: 227 mm Spine Thickness at Base: 1.9 mm Blade Height: 26.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koweaspe15||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-petty-150mm-81.png||||||Kohetsu AS Western Petty 150mm||KAS-P150||kitchen-knives > kohetsuknives > kohetsu > koaosuweha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle. Weight: 3.6 ounces Blade Length: 146 mm Overall Length: 259 mm Spine Thickness at Base: 2.0 mm Blade Height: 28.9 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaswepe15us||item-1||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/newitem-26422.png||||||Kohetsu AS Western Petty 150mm - Used and Returned, Poor Thinning Job||KAS-P150Second||||||||||||||||||||1||1||1||0||||||||This knife was used and returned to us due to poor thinning job that was done on the knife. We have applied our finish sharpening service and are now offering for sale at a huge discount.
The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle. Weight: 3.6 ounces Blade Length: 146 mm Overall Length: 259 mm Spine Thickness at Base: 2.0 mm Blade Height: 28.9 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koweassa18||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-santoku-180mm-129.png||||||Kohetsu AS Western Santoku 180mm||KAS-S180||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||145.000||145.000 ||||||||2.000 ||||1||1||1||0||||||||The do it all attributes of a santoku style blade are becoming more popular with both professional and home chefs around the world. The knife looks like a small Western chef knife or shorter gyuto with a more rounded tip. For those who like a smaller length, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.
One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store. Weight: 6.0 oz (170 g) Blade Length: 174 mm Total Length: 298 mm Spine Thickness at Base: 2.1 mm Blade Height: 46.4 mm Edge Steel: Aogami Super Cladding: Stainless Steel Handle: Mohogany Weight: 7.2 oz (204 g) Blade Length: 267 mm Total Length: 390 mm Spine Thickness at Base: 2.4 mm Blade Height: 40.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2cakn16||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-cabbage-knife-160mm-213.png||||||Kohetsu Blue #2 Cabbage Knife 160mm||TAB-C160||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Cabbage Knife 160mm. If you like to work in the garden and chop things off at the base like squash or cabbage, you can channel your Japanese farmer friends on the other side of the world and use what they use. This knife uses good carbon steel but you'll need to clean it and wipe it dry after using it. Brand: Kohetsu Location: Sanjo City Construction: San Mai/Hammer Forged HRC: 62+- Cladding: Stainless Clad Weight: 5.1 oz (146 g) Blade Length: 171 mm Total Length: 316 mm Spine Thickness at Base: 3.5 mm Blade Height at Belly: 48.7 Handle: Ho Wood Oval Ferrule: Black Resin||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2ku1||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-80.png||||||Kohetsu Blue #2 Kurouchi ||||kitchen-knives > kohetsuknives > ||Knife Brands > Kohetsu Knives > ||||||||||||||||0||1||0||0||||kobl2na162 kobl2kusa16 kobl2kubu17 kobl2cakn16 ||||These knives are a fantastic deal, a best in class, most bang for the buck line of knives made with top-of-the-line Hitachi blue #2 steel. They feature excellent heat treatment and very nice grinds with a simple but durable handle. These knives are clad in soft iron. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2kubu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-bunka-170mm-278.png||||||Kohetsu Blue #2 Kurouchi Bunka 170mm||TAB-B17U||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Bunka 170mm. This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. Maker: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Handle: Burnt Urushi Octagonal Weight: 5.3 oz (150 g) Edge Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2na162||item-1||solidtemplate||kobl2ku1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nakiri-165mm-345.png||||||Kohetsu Blue #2 Kurouchi Nakiri 165mm||TAB-N16U||kitchen-knives > kohetsuknives > kobl2ku1 > ||Knife Brands > Kohetsu Knives > Kohetsu Blue #2 Kurouchi > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Nakiri knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables—their height appeals to users with large hands or those liking a good board-to-hand clearance.
These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.
The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by adding iron cladding. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.
If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start. Maker: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Handle: Burnt Urushi Octagonal Weight: 6.3 oz (178 g) Edge Length: 162 mm Total Length: 302 mm Spine Thickness at Base: 5 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2kusa16||item-1||solidtemplate||kobl2ku1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-santoku-165mm-270.png||||||Kohetsu Blue #2 Kurouchi Santoku 165mm||TAB-S16U||kitchen-knives > kohetsuknives > kobl2ku1 > ||Knife Brands > Kohetsu Knives > Kohetsu Blue #2 Kurouchi > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Santoku 165mm. This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.
We do not have a saya that fits this knife. We recommend the felt blade guard instead. Maker: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Handle: Burnt Urushi Octagonal Weight: 5.5 oz (158 g) Edge Length: 168 mm Total Length: 303 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konabl2||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-nashiji-blue-2-93.png||||||Kohetsu Blue #2 Nashiji ||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||kobl2nakode1 kobl2nakode11 kobl2pe80 kobl2naho15 kobl2na16 kobl2wasa16 kobl2nabu17 kobl2nape17 kobl2nagy18 kobl2nabu21 kobl2nagy21 kobl2nagy24 kobl2tagy24 kobl2nasu24 kobl2nasu27 koknst3 ||||We made this line as a best-in-class, bang-for-the-buck line of knives made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds. Many of our customers are line cooks and we made these knives with them in mind. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nabu17||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-170mm-265.png||||||Kohetsu Blue #2 Nashiji Bunka 170mm||SAN-B170||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||175.000||175.000 ||||||||1.000 ||||1||1||1||0||||||||The Kohetsu Blue #2 Nashiji Bunka 170mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments and nice, thin grinds. The result was a range of very different knives that all heed to these same principals.
The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work of all kinds. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 62 Cladding: Stainless Finish: Nashiji Edge Grind: Even 50/50 Weight: 4.6 oz (130 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 44 mm Handle: Walnut Octagonal (Trust the Photos) Ferrule: Black Pakka Wood Photos by: Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nabu21||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-210mm-332.png||||||Kohetsu Blue #2 Nashiji Bunka 210mm||SAN-B210||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||215.000||215.000 ||||||||||||1||1||1||0||||||||The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments, and nice, thin grinds. The result was a range of very different knives that all heed to these same principles.
The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust the Photos) Photo Credit: Gustavo Bermudez Weight: 6.5 oz (186 g) Edge Length: 215 mm Total Length: 368 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nagy18||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-180mm-243.png||||||Kohetsu Blue #2 Nashiji Gyuto 180mm||SAN-G180||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Kohetsu is one of our in-house brands. This line of knives features excellent heat treatments and very nice grinds. The gyuto listed here is made from Blue #2 high-carbon steel. Specifically developed for tools and knives, Blue #2 has a high wear resistance but low toughness. It is easy to sharpen, even at high hardness rates, while its edge-holding is outstanding. The inner core is clad in stainless steel, which will keep all but the mirror-finished edge from forming a patina while making daily maintenance a much more straightforward task.
180mm is the shortest length of most gyutos. The knife is ideal for smaller hands, smaller cutting boards, or smaller ingredients. But do not let the label throw you. This is a big performer capable of tackling almost any normal kitchen-cutting task. Most vegetables or proteins can be processed with a blade this size. The shorter and lighter size of this gyuto also gives it a quality that feels fast and nimble. In fact, with its short height and pointed profile, it could be easily mistaken for a long petty.
We have just upgraded the knife with a new walnut octagonal handle and pakka wood ferrule. The Kohetsu Blue #2 series knives are a fantastic deal.
**Our 180mm Gyuto Saya does NOT fit this knife. The spine of the knife is very thick at the heel. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust Photos) Ferrule: Black Pakka Wood Photo Credit: Gustavo Bermudez Weight: 4.5 oz (128 g) Edge Length: 185 mm Total Length: 335 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nagy21||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-210mm-341.png||||||Kohetsu Blue #2 Nashiji Gyuto 210mm||SAN-G210||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||210.000||210.000 ||||||||2.000 ||||1||1||1||0||||||||The Kohetsu line of knives is perfect for the busy line cook or the discriminating home cook. They are a fantastic deal, manufactured exclusively for Chefknivestogo from top-of-the-line Hitachi Blue #2 steel. They feature excellent heat treatment and very nice grinds with an upgraded walnut octagonal handle with pakka wood ferrule. The stainless steel cladding on most of the knife will keep all but the mirror-finished edge from forming a patina. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust Photos) Photo Credit: Gustavo Bermudez Weight: 5.8 oz (164 g) Edge Length: 213 mm Total Length: 367 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nagy24||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-240mm-307.png||||||Kohetsu Blue #2 Nashiji Gyuto 240mm||SAN-G240||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Made in Japan exclusively for Chef Knives To Go, this line of Kohetsu knives is an excellent deal. They are made with high-quality Hitachi Blue #2 steel, which is heat treated and given a "nashiji" or "pear skin" finish. They are then clad in stainless steel to protect the steel from rust. Finished with a practical and strong handle, these knives will last you a lifetime. Please note we upgraded the handle to a much nicer walnut octagonal with black pakka wood ferrule. Brand: Kohetsu Location: Sanjo City, Japan Handle: Walnut Octagonal Ferrule: Black Pakka Wood Construction: Hammer Forged, San Mai Edge Steel: Blue #2 HRC: 62+- Cladding: Stainless Nashiji Photos by: Gustavo Bermudez Weight: 6.7 oz (190 g) Edge Length: 242 mm Total Length: 397 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2naho15||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-honesuki-150mm-234.png||||||Kohetsu Blue #2 Nashiji Honesuki 150mm||SAN-H150||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel that normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price. Maker: Kohetsu Location: Sanjo, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji Engraving: Kanji, Stamped Photos: Gustavo Bermudez Edge Grind: Even, Double Sided (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.0 oz (112 g) Edge Length: 152 mm Total Length: 295 mm Spine Thickness at Base: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nakode1||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-279.png||||||Kohetsu Blue #2 Nashiji Ko Deba 105mm||SAN-A105||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust the Photos) Photo Credit: Gustavo Bermudez Weight: 2.5 oz (72 g) Edge Length: 106 mm Total Length: 230 mm Spine Thickness at Base: 3 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nakode11||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-120mm-266.png||||||Kohetsu Blue #2 Nashiji Ko Deba 120mm||SAN-A120||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily, it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel, which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double-bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price. Maker: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji Engraving: Kanji, Stamped Edge Grind: Even, Double Sided (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.2 oz (91 g) Edge Length: 120 mm Total Length: 240 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2na16||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-nakiri-165mm-352.png||||||Kohetsu Blue #2 Nashiji Nakiri 165mm||SAN-N165||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||170.000||170.000 ||||||
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single bevel knives it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.
A traditional octagonal handle made from rosewood with a black pakka wood ferrule completes the package. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.
The White #1 line of knives have a cutting edge which is formed from Aogami #1, a high-carbon steel known for its hardness and superior edge retention. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied resulting in a stunning damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-hand users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from rosewood and black pakka wood for the ferrule.
Average rating is 4.9
By: Jesse
Richmond,ILThis stone doesn’t need to be soaked before use,it works great as a splash and go. Don’t use the nagura to build a slurry,it’s there for cleaning up the stone,rinse the slurry off. This stone cuts amazingly fast for such a fine grit. It gives a mirror polish finer than most 10k stones. It’s a steal at twice the price. Now that I have used it,I can’t believe I lived without it for so long. This is the nicest finishing stone I have ever used. It’s got a great feel,nice and smooth,not too hard,not too soft. Perfection
0.3By: Aniceto Moreno Jr
Waco,TXThis is my first whet stone that I have purchased and it is everything I hoped it would be. I normally do not soak the stone prior to use rather splash it with water. However,it works great either way. Mirror finish on the blade and envious co-workers abound. Great purchase.
0.3By: Bryan
Plano,TexasI use this as my finishing stone after a Suehiro Rika 5000 grit water stone. It polishes up the edge very nicely with relatively little time. Would strongly recommend this as a finishing stone! You should flatten the stone after every use because the metal particles from the blade do accumulate on the surface of the stone.
0.3By: Paul
Guelph,OnThis is an excellent stone.Use after a good 6000 stone and(Do not soak)just splash and keep wet by wiping with fresh water frequently,it will give you a very quick mirror polish as good as or better than any 10-12000 grit stone.It is a pure bonus that it is large and inexpensive
0.3By: M. Pettersson
Santa Monica,CAI just bought my second one,it’s a brilliant finishing stone that if treated right could give that dark deep mirror finish. Also it has great feeback and is a pure pleasure to work on.
0.3By: Aaron
Akron,OHI’ve wanted to use this stone for a good while but always kept putting it off. Do I regret it. Wonderful stone for the price,easily worth twice the amount. Hard stone yet fast cutting,low water consumption (just splash and go). But I should note that while yes this stone will work as a 8k it will shine if used after 8 or 10K stones. The finish will be much better if you use it this way. Simply an awesome stone.
0.3By: Barnet Rawitch
Newport Beach,CAOutstanding stone purchased from outstanding online store.
0.3By: Ronny
Aurora,ILOne of the best 8000 grit water stones for your money.
0.3By: greg haines
stockbridge,gathis is a great stone,just a rub with the slurry stone and a spritz with water and you’re ready to go. Great feedback,excellent polished bevel. Does a wonderful job on my straight razors and all my knives. Also excellent value at this price.
0.3By: ward c.
seattle The large size makes this a real bargin. I dont soak this stone,it just takes a splash and is ready to use. Doesnt clog or dry out and the feed back is very nice. Some users have rated this at 10000 grit. It leaves a fine mirror polish. This in my favorite man made polish stone along with the shapton 8000.
0.3By: Troy
Austin,TexasThis is a really nice stone for finishing a knife. I use it as a splash-n-go stone with a little more splash than my other splash-n-go stones. Great stone before going to the strop.
This stone is soft,so Mark recommended that I only strop on it. of course I didn’t listen so I did snow-plow and gouge it a little (a very little),so back to only stroping for me.
For me,this is a great finishing stone at a reasonable price. Highly recommend.
0.3This stone is soft,so Mark recommended that I only strop on it. of course I didn’t listen so I did snow-plow and gouge it a little (a very little),so back to only stroping for me.
For me,this is a great finishing stone at a reasonable price. Highly recommend.
By: Federico
Hoboken,NJThis is a fantastic finishing stone. I use it after a 6000 grit Ohishi or 6000 Arashiyama. Depending on how much pressure I apply or how much mud I create,this stone can finish like an 8000 or 10000 grit stone. It’s a splash and go stone so it does not wear quickly. I also like that I can flip it and use the opposite side. I have an Imanishi 10000 and on some knives the Kitayama finishes better.
0.3By: Pha
Chicago,ILGreat item. Customer service is really great as well. I bought this because I need a finer stone to create a really sharp edge on my knives. This item does not need any water because it’s made with natural ingredients.
0.3We have recently switched to a baseless version of this stone following overwhelming customer preference, with a vote of 10 to 1 in favor. The baseless design allows sharpening on both sides of the stone.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchen-knife-videos||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-knife-videos-43.png||||||Kitchen Knife Videos||||specials > ||Resources > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchen-shears||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-shears-178.png||||||Kitchen Shears||||specials > linecooks > ||Resources > For Professionals > ||||||||||||1.000 ||||1||1||0||0||||kitchenshears chkikish saoksh haaukish chkish chkismkisc mackish mastkish mibosh18 miboshla mibosh miiksh16 miiksh18 tojiro-kitchen-shears sikisc sichprkisc sikiscchpro ||||Here is our current selection of kitchen shears. We have an interesting assortment of different sizes and shapes that work well for a number of applications.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ststkitoseto||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/stainless-steel-kitchen-tongs-set-of-2-9-and-12-79.png||||||Kitchen Tongs 2pc Set Sale!||Tong-Set||knife-accessories > addonitems > ||Accessories > Add On Items > ||10.950||14.950 ||10.950 ||||||||||1||1||1||0||||||||These kitchen tongs are constructed with high quality stainless steel. They are sturdy, heat resistance, anti-rust, anti-corrosion, light-weight and easy to handle. Sizes are 9 and 12 inch. They lock for easy storage in a drawer or you can hang them on the loop tab. The silicon tong tip is heat resistance and won’t scratch your pans. Dishwasher safe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchentools||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-tools-86.png||||||Kitchen Tools||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||ststgr shmosochkn shmohachkn shhapicu ri12pltw japahabr21 fishscaler mespset chkish ckbesc ststkitoseto jachstset frropin shibataskillet cooftw mabusp10 thproulfadif kuriswmepe toprofitw ri12pcplspse kotw saoksh ckth kuriswcape kuripe3pcset ck2stknsh tojiro-kitchen-shears rismsp rislsp ckplsp chsh riarmiplsp riofpltw ri8pltw tofiscsc jafisc chtsh bumpersticker minisword kuripakn stgrfl rilaplspblsa ||laebslsp||Our kitchen tools section will be expanding greatly over the next few months. Check back often to see our expanding selection of quality kitchen utensils.||||kitchen tools, kitchen utensils||||||||||||0||||||||||New||||||||||||||0||~~|^^|kniflugandac||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/knife-cases-85.png||||||Knife Bags||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||prhaknbag tohaknbag ch8pcknro tojiroknifebag wejadeknro kadeknro chblgu ||||A quality knife bag will protect your knives while transporting them to work or school. A knife roll makes a great gift for a new culinary student or cook.||||knife case, knife roll, knife cases, chef knife case, knife rolls, kitchen knife case, knife rolls, portable knife cases||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchen-knives||item.||solidtemplate||index||||https://s.turbifycdn.com/aah/chefknivestogo/knife-brands-26.png||||Knife Brands||||||||||||||kanehiro||||||||1||1||0||0||||kaan riar cckcleavers chkiknfa daovuaknives dobermanforge keijirodoi enamiknives enjinknives fucuna giheihap40 habl2kn hatsukokoro hinokuni1 ishikawaknives shirokamor2 kabe kaha kanjoknives karakuknives katayamaknives hiroshikato kawasakikajiya kikuichi-knives kitaokaknives kokn kohetsuknives konosuke-knives minamoto kurosakiknives kugibu16 macknives makotowhite2 masakageknives masamoto masutaniknives makn mikiknives mikisyo misuzu moritaka-knives murata nakagawa nakamurahamono naoyamamoto suisinknives nashidaknives shungoknives masanobuokada okeyaknives tasakn1 richmondsakai sakodaknives shibataknives shindoknives shizuhamono sukenari tabata takamuraknives takayuki-knives takeda-knives tanaka-knives yota1 taniknives tojiro-knives tsubakiknives tsunehisa yahikoknives yamashinknives yasunoriknives yokn yoshimitsu shokufuknives yayukn yusakuknives yusanwopr1 ||||Here is the full selection of kitchen knives offered by Chef Knives To Go. This is organized by knife maker and you can easily check out different lines from the same blacksmith or knife manufacturer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sharpeners||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpeners-92.png||||||Knife Sharpeners||||knife-accessories > ||Accessories > ||||||||Knife Sharpener Sale Free Shipping!||||||||0||1||0||0||||hand-held-sharpeners sharpening-steels sharpening-stones edgepro shac ||||Need a knife sharpener? We sell a large selection of knife sharpeners from leading manufacturers. From electric knife sharpeners, to sharpening steels and other honing equipment, these tools will help keep your new knives sharp and performing well.||||knife sharpener,knife sharpeners,best knife sharpener,electric knife sharpener,chef choice knife sharpener,knife sharpener choice electric||||||||||||0||||||||||New||||||||||||||0||~~|^^|knife-sharpening-service-by-mail||item-1||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-service-124.png||||||Knife Sharpening Service||||||||||||||||||||||1||1||0||0||||ckshsebyjomc chrese inshse ||||Chefknivestogo offers professional kitchen knife sharpening service by mail. We use Japanese water stones and sharpen by hand. You can purchase a knife from us and choose our service below and we'll finish sharpen your knife before we send it out (usually in 1-3 business days) or you can purchase the service and send us your knife and we'll take care of it and ship it back once we've completed the job. Please place an order for the service below and then send your knives to us securely packaged to Chefknivestogo, 5980 Executive Dr Suite D, Fitchburg, WI 53719.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knshse||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-service-121.png||||||Knife Sharpening Service||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||inshse ckshsebyjomc chrese ||||Knife Sharpening Service. We sell 3 different options: Finish Sharpening for new knives before we ship; Regular Sharpening that you send us for work; and Chip/Tip Repair for repair jobs.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knife-sharpening-tutorials||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-tutorials-49.png||||||Knife Sharpening Tutorials||||specials > ||Resources > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|knifeholders||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-storage-104.png||||||Knife Storage||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||tojiroknifebag tohaknbag prhaknbag ch8pcknro nomarame nowamarala nosiknmara tiwodoclst weclst chblfekn3pcs ck3pcdsettr ckblblgu925s ckblfekngu30 blfekngu271 ckblfekngu ckblfekngu22 blackfelt7 ckblfekngu6 ckblfekngu27 ckblfekngu13 ckblfekngu90 kngu6s chblgu kntippr ||||Proper knife storage is key to extending the life of your knives. Our knife holders, knife guards, and wooden sayas offer a variety of different storage solutions for your situation.||||knife storage, knife blocks, knife block, Knife Holder under cabinet knife holder, magnetic kitchen knife holders, under the counter knife holder, vinyl cutting knife holders, magnetic knife holder, magnetic, knife holders, knife holder||||||||||||0||||||||||New||||||||||||||0||~~|^^|knstst||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/knife-straightening-stick-151.png||||||Knife Straightening Stick||Straightener||knife-accessories > addonitems > ||Accessories > Add On Items > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Most Japanese knives that we sell are clad with softer iron or stainless steel and these knives often can bend if you apply lateral pressure to them. Most blacksmiths and knife shops are familiar with this simple but effective tool that is used to straighten knives. Made with hard maple this is a good item to have if you collect Japanese knives.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kntippr||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/knife-tip-protector-102.png||||||Knife Tip Protector||RoundProtector||specials > linecooks > bladeguards > ||Resources > For Professionals > Blade Guards > ||0.200||0.200 ||||||||0.010 ||||1||1||1||0||||||||We buy these little tip protectors by the thousands and use them to ship many of the larger knives we sell to customers. If you sharpen knives and send them through the mail, or need some added protection on your tips when transporting them this may come in handy for you.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|resources||item.||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/resources-103.png||https://s.turbifycdn.com/aah/chefknivestogo/knife-types-29.png||||Knife Types||||||||||||||||||||||1||1||0||0||||boning-knives bannobunkas bread-knives cleavers customknives deba-knives eelknives fillet-knives funayukiknives gyutos hankotsuknives foldingknives honesuki fujishika japanese-knives kiritsukeknife kogatanas lehakn nakiri-knives paring-knives petty-knives santokuknives steakknives sujihikis usuba-knives sashimi-knives ||||Here is our current selection of knives that we sell, organized by type. We have a huge selection so the more densely populated sections are split into sub-sections by size such as gyutos and suihikis and petty knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kokn||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-knives-65.png||||||Kobayashi Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||kobayashisg2 kosg2da ||||We're excited to introduce a new smith who's making knives for the first time in his career. Kei Kobayashi has, up till now, been a very talented sharpener and finisher working for top blacksmiths. But he recently branched out into knifemaking himself and these knives are the first of his offerings to reach these shores. These knives are true lasers and use excellent SG-2 steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobayashisg2||item.||solidtemplate||kokn||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-79.png||||||Kobayashi SG2 ||||specials > forknco > kokn > ||Resources > For Knife Collectors > Kobayashi Knives > ||||||||||||||||0||1||0||0||||kosg2pe15 kosg2na16 kosg2bu17 kosg2sa17 kosg2gy21 kosg2gy24 kosg2su27 kosg2gy24ro kosg2su27ro ||||These are some sweet lasers made by Kobayashi san in Seki Japan. Excellent fit and finish and edges that will drop through food. We highly recommend them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2bu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-bunka-170mm-233.png||||||Kobayashi SG2 Bunka 170mm||Kobayashi-Bunka||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. He had been working as a sharpener and finisher for a couple of leading blacksmiths, but he recently branched out into forging himself. The Kobayashi SG2 Bunka 170mm is one of the nicest knives of its type that we carry in the CKTG store.
He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The bunka is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives the increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an unusual seven-sided handle made from dyed lacquer coated pakka wood.
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosg2dana16||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-nakiri-165mm-100.png||||||Kobayashi SG2 Damascus Nakiri 160mm||KSG2D-N160||specials > forknco > kokn > kosg2da > ||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently he has been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Damascus Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless damascus steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an ultra comfortable and well-finished walnut octagonal handle with maple ferrule and nice finish.
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane has been given a fine hairline finish. This emphasizes the exposed hagane at the edge. An unusual seven-sided handle made from a single piece of lacquer-treated wood rounds out this picture of a great gyuto. This is an impressive start to a new blacksmithing career!
We are very excited to introduce you to a new smith who is making knives for the first time in his career. Kei Kobayashi has, until recently, been a very talented sharpener and finisher working for a couple of the top blacksmiths. But he branched out into knifemaking himself and these knives are the first of his offerings to reach these shores. Considering his short time at the forge we have to say that we are extremely impressed.
Kobayashi-san is using the wonderful PM steel known as SG2 for these knives and this pleases us greatly. We are big fans of this high tech steel for many reasons, none less than its outstanding edge performance and toughness together with its ability to take a super fine edge. The core of SG2 is encased in a jigane of a soft stainless steel to protect the core and also make sharpening much easier. The outer layer is given a fine hairline finish to contrast with the polished SG2 edge steel.
These knives are real lasers. They are very thin and light and have a wonderful feel on the cutting board. The perfect balance of the knife is achieved with the use of a very unusual seven-sided one-piece handle made from pakka wood which is finished with a great feeling lacquer treatment.
We are excited to offer these new knives to our customers while enabling this young smith to sing his song, which so far is note perfect!
The SG2 core is clad in a softer stainless jigane, which not only protects the cutting edge but also simplifies sharpening. A finely executed hairline finish on the cladding creates an elegant visual contrast with the polished core steel, showcasing the craftsmanship and attention to detail.
These are true laser-style Japanese kitchen knives—ultra-thin, remarkably light, and incredibly nimble on the cutting board. The balance is spot on, aided by a beautifully shaped octagonal rosewood handle that feels secure and natural in hand. Whether you're slicing vegetables or prepping proteins, this knife delivers precision, speed, and refinement in every cut.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an uber comfortable seven-sided handle made from dyed lacquer-coated pakka wood.
He uses a core of SG2, which is laminated with a soft stainless steel to protect and add strength and ductility to the harder core steel. The outer layer is treated to a fine hairline finish, which contrasts beautifully with the polished SG2 edge. Knives made with SG2 have outstanding edge performance and toughness, together with an ability to take a super sharp edge.
This is a classically sized and styled petty, with a blade length of about 150mm and a height at the heel of 30mm. It features a really nicely relieved and rounded choil and spine. The hairline finish is enhanced with some finely hand-chiseled kanji elements. A rather unusual seven-sided handle that is made from pakka wood and finished with a lacquer coating completes this package perfectly.
He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The santoku is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an unusual seven-sided handle made from dyed lacquer-coated pakka wood.
Adding to our canon of sujihiki blades is this striking rendition by new blacksmith Kei Kobayashi. We were introduced to this young man by a good friend of ours in the business and were immediately impressed with the quality of his knives. The grinds are very well executed and the finishing of the blade is of a high quality. The blade face is a soft stainless steel and it is given a lovely hairline finish. The inner core is made with SG2 steel and this is exposed at the edge with a high polished finish. The subtle looking blade is treated to some very fine hand chiseled kanji elements and a rather unusual seven-sided handle made from lacquer-coated pakka wood.
The Kobayashi SG2 Sujihiki 270mm is an elegant and high performance knife that exudes quality in every regard. It is an exciting first effort from this young blacksmith who we are proud to represent in our store.
Adding to our canon of sujihiki blades is this striking rendition by new blacksmith Kei Kobayashi. We were introduced to this young man by a good friend of ours in the business and were immediately impressed with the quality of his knives. The grinds are very well executed and the finishing of the blade is of a high quality. The blade face is a soft stainless steel and it is given a lovely hairline finish. The inner core is made with SG2 steel and this is exposed at the edge with a high polished finish. The subtle-looking blade is treated to some very fine hand-chiseled kanji elements and a lovely octagonal handle made of rosewood.
The Kobayashi SG2 Sujihiki 270mm is an elegant and high-performance knife that exudes quality in every regard. It is an exciting first effort from this young blacksmith who we are proud to represent in our store.
Discover the charm and practicality of the Kogatana, a traditional Japanese utility knife cherished for generations. Handcrafted from carbon steel by skilled local blacksmiths, this knife embodies both functionality and artistry. Each Kogatana features a vibrant cord-wrapped handle and a fabric sheath, making it as visually appealing as it is reliable.
Each knife is unique so we'll be updating this item page with new looks and designs. Perfect for everyday tasks or as a collector’s item, this Kogatana is a small yet mighty piece of traditional craftsmanship.
With a blade length of 210mm, this knife ensures precision with every cut. Its even edge grind, 360mm overall length, and 2.2mm spine thickness at the heel promise consistent performance.
Completing its design is a stunning oak wood octagonal handle, providing a comfortable grip. The Kohetsu 1K6 Stainless Steel Knife is where exceptional craftsmanship meets functionality and elegance. Transform your cooking with Kohetsu—where every cut counts.
Our Kohetsu knife's exquisite construction begins with the Roll Forged, Mono Steel technique, utilizing only the finest quality 1K6 Stainless Steel. This high-grade material provides the optimal balance between durability and sharpness, boasting an impressive Hardness Rockwell (HRC) rating of 60+-, meaning it's not just built to perform, but also to last.
The artistry extends to its finely balanced weight of 11.2 ounces or 320 grams, perfectly complementing its blade length of 210mm. This expert design ensures precision in every slice, dice, and chop, allowing you to maneuver through your kitchen tasks with grace and efficiency.
The skillfully honed edge grind is even, ensuring a consistently flawless cut every time. With an overall length of 360mm and a spine thickness at the heel of 2.2mm, this knife offers an unmatched combination of strength and balance. The blade height at the heel is 81.5mm, providing ample clearance for knuckles, promoting comfort during extended use.
Elevate your culinary journey with the Kohetsu 1K6 Stainless Steel Knife, where every element reflects an unparalleled dedication to quality and craftsmanship. Experience the refined balance, superior sharpness, and undeniable charm of this remarkable knife— a true testament to Seki City's renowned bladesmithing legacy. Transform your kitchen into a canvas with Kohetsu, where every cut is a masterpiece.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rikoknaosu||item-1||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-79.png||||||Kohetsu Aogami Super||rikoknaosu||||||||||||||||||||1||1||1||0||||rikoaosu12pe rikoaosu24gy ||||Kohetsu Knives are our new line we are developing using Aogami Super steel clad in stainless. These wa handled knives will be offered in the spring of 2013.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohetsu||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-135.png||||||Kohetsu Aogami Super||||kitchen-knives > kohetsuknives > ||Knife Brands > Kohetsu Knives > ||||||||||||||||0||1||0||0||||koaosuwaha koaosuweha ||||Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy." We hope these knives will do just that for you. The Aogami Super line you see here features stainless clad blades with AS core steel, heat treated by one of the best steel mills in Japan. Rockwell Hardness is 64 for these knives and each batch of steel is tested for consistency. The knives are finished by a blacksmith shop in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosubu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-bunka-175mm-297.png||||||Kohetsu Aogami Super Bunka 175mm||CAS-B175||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. It is shorter in length than a gyuto and, combined with its tall blade height, creates a knife with extensive uses and appeal. Bunkas often replace short gyutos or santokus, especially for people who favor push-cutting and chopping techniques. No doubt the great-looking reverse tanto profile also adds to a compelling aesthetic appeal.
The Kohetsu Aogami Super is made exclusively for CKTG by the extremely talented blacksmith, Tsukahara-san, working in Seki City. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
The blade has a nice progressive grind which Mr. Tsukahara biases slightly more on the right side than the left. He also feathers and thins out the tip for greater cutting performance.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.
The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.
The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.
180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys!
The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.
Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.
The octagonal gray handles are well finished and durable so they make a perfect match to the outstanding blades.
Average rating is 4.4
By: Eric
Memphis,TNReally enjoying this new knife. It is quite sharp and glides almost effortlessly through all the veg I could find in the kitchen. The only problem I have now is to figure out what I am going to do with everything I have already chopped up.
0.3By: Jason
Richmond,VABeen flying through prep with this knife all week. Its the perfect size at 240mm,and handles like a much smaller knife.
0.3By: Umberto Smith
Sonoma CAThis is a very good knife for the money. It is certainly not a cheap knife.
The out of the box edge is very good. The handle is well done.
Anybody considering an 8 inch chefs knife should consider this one because it’s light weight and length is not exactly bulky.
I don’t feel like this knife is much larger than my 8 inch Shun classic.
It will be very difficult to find a stainless clad knife made of this type of steel for under 200$.
It can be overwhelming looking at taking the plunge into quality Japanese knifes.
At it’s price point I do not feel like I bought an entry level product.
If you have skepticism about house branded products from Mr. Richmond,this would be a great ice breaker.
Thanks to Mr Richmond for making this knife possible.
A big thanks to Mrs Richmond for shipping fast.
II do feel like I got a high end knife at a competitive price point.
Once again I certainly do not feel like I bought an entry level product.
0.3The out of the box edge is very good. The handle is well done.
Anybody considering an 8 inch chefs knife should consider this one because it’s light weight and length is not exactly bulky.
I don’t feel like this knife is much larger than my 8 inch Shun classic.
It will be very difficult to find a stainless clad knife made of this type of steel for under 200$.
It can be overwhelming looking at taking the plunge into quality Japanese knifes.
At it’s price point I do not feel like I bought an entry level product.
If you have skepticism about house branded products from Mr. Richmond,this would be a great ice breaker.
Thanks to Mr Richmond for making this knife possible.
A big thanks to Mrs Richmond for shipping fast.
II do feel like I got a high end knife at a competitive price point.
Once again I certainly do not feel like I bought an entry level product.
By: Jason
Richmond,VAI’ve been using this for about 6 weeks. Its my go to in the mornings for prep. Its fast,keeps a great edge and really feels good in your hands.
0.3By: Gudmundur
ReykjavikA great knife love it the patina looks awesome and its ultra sharp after i took it on the stone and it stays that way. the service from cktg was excellent thank you
0.3By: Ken
West Palm Beach,FLIt’s a great knife. The reason why I give 3 stars is because I got mine crooked,the blade is not exactly in the center of the handle,I just realized this after I use it.
0.3By: Tomás
Săo Paulo,BrazilI’ve bought this knife as a gift to myself for my birthday,and I can say that I’m really impressed!The F&F of the knife is very good,everything is well rounded and the patina that will form makes the knife still more beautiful! The OOTB sharp wasn’t actually great,but not a big deal,because the knife is very easy to sharpen (I’m still a noob) and the edge retention is out of this world. I recomend it to everyone that wants a really good wa-gyuto,but don’t have the budget to buy more traditional knifes( By the way,something better that this will cost at least 130 more dollars).
Thank you Mark for the help and to make this knife possible!
Tomás
0.3Thank you Mark for the help and to make this knife possible!
Tomás
By: Chris
Boulder,COAwesome knife. Fast shipping. You will not be disappointed! Did I say fast shipping!!!!
0.3By: Ales Bevis
Kennett SQ,PAThe AS steel holds an edge very well. The blade on my knife was set into the handle slightly crooked and the cladding scratches very easily.
0.3The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect
The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosu27gy||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-270mm-gyuto-77.png||||||Kohetsu Aogami Super Gyuto 270mm||CAS-G27C||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||230.000||230.000 ||||||
Average rating is 5
By: Matthew Barrett
Wellington,New ZealandExcellent knife for the money,a bargain even. Super light and thin,and after a little work with sharpening stones,extremely sharp. Comfortable,and well finished with rounded spine and choil a really nive touch. the carbon edge takes a nice dark patina which looks awesome. 270mm is perfect for lots of prep work,I wouldn’t go shorter I dont think. All in all an excellent purchase,Many thanks Mark for the reccomendation
0.3By: Stephen
Madison,WIThe Kohestu Aogami Super 270mm Gyoto is one fine blade. Its does exactly what Mark Richmond said it would. Its a prep workhorse and boy does it make me life easy. Ths aogami super metal did tarnish just as I was told it would,however I like the oxidation. Its a absolute joy to use in a professional kitchen. Holds a super fine edge for weeks. Its so elegant in function and form. I’d would buy again and again.
0.3By: michael choo
californiaSuper great knife ever I had. It is been 1month using it. Has very long timed sharpe edge. Cuts very well. Even good price. Thanks a lot kohetsu.
0.3A nicely shaped and finished pakka wood handle gives the knife a light and well-balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.
The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosuho15||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-honesuki-150mm-412.png||||||Kohetsu Aogami Super Honesuki 150mm||CAS-H15C||resources > boning-knives > ||Knife Types > Boning Knives > ||145.000||145.000 ||||||||1.000 ||||1||1||1||0||||||||The Kohetsu AS Honesuki is made with stainless cladding over Aogami Super steel, which is a fantastic carbon steel for kitchen knives. The alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection.
The honesuki style of knife is used for boning work, mostly for poultry. But many cooks find the knife useful for a wide variety of cutting chores in the kitchen. The triangular shape and sharp point enable the user to get into places other blades simply cannot reach. It’s the kind of knife that, once used, will become a go-to blade.
The handle is made with gray pakka wood in an octagonal shape with a black pakka wood ferrule.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We have created the Kohetsu line with a simple philosophy of providing a well-made and straightforward knife at a super competitive price. High quality and high value are what define the brand. Once you try this fun knife, we trust you will agree with us.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosuki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-240mm-118.png||||||Kohetsu Aogami Super Kiritsuke 240mm||CAS-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.
The Kohetsu AS nakiri is constructed from Aogami Super steel clad with a protective layer of stainless steel. Rockwell Hardness is 64 for these knives, and each batch of steel is tested for consistency. We have made these knives to maximize performance while minimizing unnecessary “bling” and its associated cost.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it (on a different blade).
Kohetsu knives cut to the core of blade design and execution. Try one...we know you will agree.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rikoaosu12pe||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-120mm-petty-68.png||||||Kohetsu Aogami Super Petty 120mm||CAS-P120||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||110.000||110.000 ||||||
Average rating is 5
By: Papilloncooks
Myrtle Beach,SCAnother excellent knife from Kohetsu. Sharp enough out of the box to slice tomatoes paper thin. Thanks,Mark & Sue for another excellent Kohetsu!
0.3The Kohetsu Aogami Super petty 120mm is a lovely blade made with Aogami Super carbon steel and a stainless cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. We send this steel to a highly regarded blacksmith shop in Japan for shaping and assembly. Aogami Super is a popular steel that holds its sharp edge well.
We made these knives with a no muss, no fuss attitude. They are a straightforward knife devoid of bling and pricey accouterments; you are buying a tool that will do the job at a price that is very competitive and easy on the wallet. The knife comes with a traditional octagonal ho wood handle with a water buffalo horn ferrule.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. The felt blade guard is recommended instead.
The 150mm petty sits in the sweet spot of petty blade lengths, usually between 120mm and 160mm. As such it can fulfill many roles in the kitchen: a vegetable cutter and dicer, a slicer of small proteins, or a nimble all-purpose chopper. It comes with a ho wood octagonal handle that, together with its 60/40 grind, makes it suitable for both left- and right-handed users. The blade falls towards the light side of the scale and features the characteristic thin grind and edge found on all of these nicely balanced knives. This is a nice, easy knife to hold and use and represents great value.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Average rating is 4.8
By: Michael
AustriaReally nice knife.
Thin grind,hard steel and well balanced. What more could one want?
It is also light and the out-of-the-box edge is respectable.
(didn’t stop me from refining the edge on my leather strops though; achieved shaving sharpness with just a few strokes)
All in all i think that not many other Santokus in this price category can go toe-to-toe with this Kohetsu and live to tell the tale.
Blade angle seems to be below the 15° that so many Richmond knives have. Maybe 11° or 12° but this is only a rough estimate.
0.3Thin grind,hard steel and well balanced. What more could one want?
It is also light and the out-of-the-box edge is respectable.
(didn’t stop me from refining the edge on my leather strops though; achieved shaving sharpness with just a few strokes)
All in all i think that not many other Santokus in this price category can go toe-to-toe with this Kohetsu and live to tell the tale.
Blade angle seems to be below the 15° that so many Richmond knives have. Maybe 11° or 12° but this is only a rough estimate.
By: Nicholas Miller
MinneapolisThis has a great profile.
Wonderful grind,great edge retention,good height and excellent weight.
I use it on the line when my 240’s are too big to fit and it’s a great small batch prep knife as well,I frequently use it when doing bruinoise shallots.
This one has me tempted to buy the rest of this line as my knife kit. Love the knife you won’t find better for the price range.
0.3Wonderful grind,great edge retention,good height and excellent weight.
I use it on the line when my 240’s are too big to fit and it’s a great small batch prep knife as well,I frequently use it when doing bruinoise shallots.
This one has me tempted to buy the rest of this line as my knife kit. Love the knife you won’t find better for the price range.
By: jon
nantucket,maLiked it so much
i decided to get the 240 gyuto as well.
0.3i decided to get the 240 gyuto as well.
By: N.
USI’m a line cook and I’m using this knife for work. I’m very pleased with my purchase; it feels much less hefty than the Shuns my coworkers favor and I really like the shape of the blade itself. Superb edge. Only reason I give it 4 stars as opposed to five is that I think it’s possible there might be less blade friction if there was more polish on the SS cladding,but I’m sure that’s a modification that could be made after market.
0.3By: Alfred
San Antonio,TXGreat blade for a great price!
0.3The Kohetsu AS santoku is one of the knives made exclusively for CKTG. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaosu27su||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-sujihiki-270mm-268.png||||||Kohetsu Aogami Super Sujihiki 270mm||CAS-J27CSuji||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||200.000||200.000 ||||||||||||1||1||1||0||||||||The Kohetsu Aogami Super Sujihiki 270mm is one of our favorite sujihikis on the site. It is made with top-shelf Aogami Super steel, which is a great carbon steel for kitchen knives. The central core is clad with stainless steel for added strength and protection. The result is an easy-to-care-for knife with a nice fit and finish and a great cutting edge that is both acute and has high wear resistance for long-lasting sharpness.
Sujihikis are perfect for all slicing and carving jobs. Whether raw or cooked, proteins will fall prey to this narrow and thin blade. Want to make see-through carpaccio? This is your knife!
The Kohetsu AS sujihiki is both elegant and efficient. The knife comes with a fine pakka wood octagonal handle and 60/40 grind, and it works equally well with right- or left-handed users.
Sujihikis can run into the thousands of dollars. This knife proves that much of these hyper-blade's attributes can be realized with a sensible outlook toward blade construction and design.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
A great deal of knife for a great deal!
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price.
The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.
The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaswegy21||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-210mm-294.png||||||Kohetsu AS Western Gyuto 210mm||KAS-G210||kitchen-knives > kohetsuknives > kohetsu > koaosuweha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Kohetsu is an in-house brand of kitchen knives created exclusively for us at CKTG. The word Kohetsu roughly translates to “be happy” and we really think that is a perfect description for these well-made and keenly priced knives. They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening.
AS stands for Aogami Super steel. It is a high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless steel for easy care. Over time the edge will darken and it will look more attractive with age and use.
The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge that is good for both left and right handed users.
While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koweasgy27||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-gyuto-270mm-120.png||||||Kohetsu AS Western Gyuto 270mm||KAS-G270||kitchen-knives > kohetsuknives > kohetsu > koaosuweha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||220.000||220.000 ||||||||2.000 ||||1||1||1||0||||||||These knives have a factory defect: there is a small dent below the kanji that does not affect use or performance. The reason it's there is during the process of making bolster, the factory cuts the end, where contacts the mahogany scale, straight. While doing this, the blade itself has to be set not to move and the jig has a small projection or a dot to hold it firm & tight. Usually, they get polished out.
The Kohetsu Aogami Super Gyuto 270mm is the longest knife in this exclusive line of CKTG kitchen knives. It is a knife fit for tackling big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. Of course a knife of this size requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef style knives with ease and efficiency.
While it boasts a long cutting edge, the knife is not super tall at just 52.4mm. Because of this, the profile is fairly flat all the way to the slim tip. It is also quite thin but no laser for sure. Its lower height relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its fully stainless steel cladding over the core of Aogami Super steel.
The blade is coupled to a really comfortable Western style mahogany handle with stainless bolster and rivets. Fit and finish are of an extremely high standard and the package looks and feels like the fine implement that it is.
We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a truly professional feel. The Kohetsu AS Western gyuto is an easy choice for chefs looking for a big knife at a less than big price.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koweasho150||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-honesuki-150-145.png||||||Kohetsu AS Western Honesuki 150mm||KAS-H150||resources > boning-knives > ||Knife Types > Boning Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The honesuki is primarily used for boning smaller proteins, in particular, poultry and other birds. It is quite stiff and features a triangular profile and pointed tip, all the better for getting into tight spaces and between joints. Many honesukis are single bevel knives, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general purpose petty style knife. The shape and weight allow for easy and secure in hand work as well as being a great blade for creating garnishes.
The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.
The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaski24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-kiritsuke-240mm-140.png||||||Kohetsu AS Western Kiritsuke 240mm ||KAS-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||195.000||195.000 ||||||||||||1||1||1||0||||||||The Kohetsu AS Kiritsuke is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
The grinds on this knife are very thin and together with the convex profile result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while is made with a slight bias of 60/40, it is a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
We start with one of the top carbon steels available, Aogami Super, which is clad with a soft stainless steel to protect the blade from corrosion and makes for easy maintenance. Our skilled blacksmith hardens the blade to 64 HRC which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy to sharpen blade which can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koweaspe12||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-petty-120mm-188.png||||||Kohetsu AS Western Petty 120mm||KAS-P120||kitchen-knives > kohetsuknives > kohetsu > koaosuweha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||100.000||100.000 ||||||||||||1||1||1||0||||||||We have this line of AS knives made exclusively for CKTG by the talented blacksmith Tsukahara-San. The core steel is hardened to 64 HRC and is laminated with a softer stainless steel using a san-mai construction. The blade is laser cut from a pre-laminated sheet.
The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.
The 120mm petty is a small knife suited for a multitude of cutting and paring tasks. It is the perfect tool for chopping and slicing smaller items and a little gem when it comes to intricate garnish preparation. Watch out ripe tomato, you’ve met your match! This compact knife will also suit smaller hands more than other larger knives.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. We recommend the felt blade guard instead.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle.
The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle.
We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.
One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koaswe27su||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-270mm-sujihiki-126.png||||||Kohetsu AS Western Sujihiki 270mm||KAS-J270||kitchen-knives > kohetsuknives > kohetsu > koaosuweha > ||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||185.000||185.000 ||||||||||||1||1||1||0||||||||This Kohetsu AS Western 270mm Sujihiki is a mouthful. Kohetsu is the brand of this knife and it roughly translates to "be happy." They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless for easy care. Over time the edge will darken and it will look more attractive with age and use. Sujihiki is a western type slicing knife. They're thin and make great carving knives or fillet knives.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.
The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by adding iron cladding. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.
If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start.
We do not have a saya that fits this knife. We recommend the felt blade guard instead.
The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work of all kinds.
The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.
180mm is the shortest length of most gyutos. The knife is ideal for smaller hands, smaller cutting boards, or smaller ingredients. But do not let the label throw you. This is a big performer capable of tackling almost any normal kitchen-cutting task. Most vegetables or proteins can be processed with a blade this size. The shorter and lighter size of this gyuto also gives it a quality that feels fast and nimble. In fact, with its short height and pointed profile, it could be easily mistaken for a long petty.
We have just upgraded the knife with a new walnut octagonal handle and pakka wood ferrule. The Kohetsu Blue #2 series knives are a fantastic deal.
**Our 180mm Gyuto Saya does NOT fit this knife. The spine of the knife is very thick at the heel.
Average rating is 5
By: Bryson Williams
Goleta,CAInsane value for the money. Stays sharp and sharpens even quicker. Thanks Mark for a rad knife at a great price. Very underated on the site
0.3
Blue #2 is a highly reactive steel that normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.
Blue #2 is a highly reactive steel, which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double-bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
||2.000 ||||1||1||1||0||||||||Designed with the busy line cook in mind, Kohetsu knives are made to be durable, easy to care for, and affordable. They are made of Hitachi Blue #2 steel clad with stainless steel, so only the mirror-finish edge will form a patina. The nashiji finish helps food slide right off the knife, simplifying a busy prep session. We also upgraded the handles on these recently to walnut octagonal with black pakka wood.
Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.Location: Sanjo City, Japan Construction: San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Hammered Edge Grind: Even Weight: 5.1 oz (146 g) Edge Length: 162 mm Total Length: 307 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photos: Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2pe80||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-135mm-299.png||||||Kohetsu Blue #2 Nashiji Petty 135mm||SAN-P135||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Kohetsu line of knives was made with line cooks in mind. These affordable knives are made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds with a simple but durable handle. The mirror-finished edge will be reactive, but the rest of the knife is clad in stainless steel. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Photo Credit: Gustavo Bermudez Weight: 2.8 oz (79 g) Edge Length: 135 mm Total Length: 255 mm Spine Thickness at Heel: 3 mm Blade Height: 31 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nape17||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-170mm-271.png||||||Kohetsu Blue #2 Nashiji Petty 170mm||SAN-O165||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||170.000||170.000 ||||||||||||1||1||1||0||||||||We sell knives of every kind and at every price point. Among these varieties are the ones we particularly get excited about: our entry level or gateway knives. The Kohetsu Blue #2 line of kitchen blades is the perfect example of this class of blade. A well-made, sharp, good-looking performer at a super reasonable price.
The knife featured here is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
We have completed the package with a practical and strong octagonal handle made from walnut with a black pakka wood ferrule. The Kohetsu Blue #2 Nashiji Petty is a great little knife that can be applied to many cutting tasks around the kitchen. And at its very affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives. Brand: Kohetsu Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Steel: Blue #2 Cladding: Stainless Finish: Nashiji Weight: 4.2 oz (120 g) Edge Length: 166 mm Total Length: 306 mm Spine Thickness at Base: 3 mm Blade Height: 37 mm Handle: Walnut Octagonal Photos: Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2wasa16||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-santoku-165mm-314.png||||||Kohetsu Blue #2 Nashiji Santoku 165mm||SAN-S165||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||170.000||170.000 ||||||
Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.
Average rating is 3
By: Joseph
Nashville,TNThis knife is thick and tall for a petty. However,I have no problems peeling daikon,cucumber,oranges,etc. OOTB sharpness is average but sharpens wonderfully and has goo grinds. The handle is the knifes only weak point. A versatile tool at a fair price.
0.3
The knife featured here is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
We have completed the package with a practical and strong octagonal handle made from walnut with a black pakka wood ferrule. The Kohetsu Blue #2 Nashiji Petty is a great little knife that can be applied to many cutting tasks around the kitchen. And at its very affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.
||2.000 ||||1||1||1||0||||||||This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi blue #2 steel clad in stainless steel, so only the edge of the blade will be reactive. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakka wood octagonal handle. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photo Credit: Gustavo Bermudez Weight: 4.4 oz (126 g) Edge Length: 166 mm Total Length: 306 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nasu24||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-240mm-13.png||||||Kohetsu Blue #2 Nashiji Sujihiki 240mm||SAN-J240||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Nashiji Sujihiki 240mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (photos are current) Weight: 4.6 oz (130 g) Edge Length: 237 mm Total Length: 390 mm Spine Thickness at Base: 4 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2nasu27||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-270mm-358.png||||||Kohetsu Blue #2 Nashiji Sujihiki 270mm||SAN-J270||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Nashiji Sujihiki 270mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (photos are current) Photo Credit: Gustavo Bermudez Weight: 5.6 oz (159 g) Edge Length: 275 mm Total Length: 420 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohetsushinano||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-108.png||||||Kohetsu Blue #2 Shinano ||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||koshtape12 koshbl2bu15 koshbl2na16 koshbl2bu17 koshbl2bu21 koshbl2gy21 koshbl2gy24 koknst3 ||||The Shinano River is the longest and largest river in Japan and it travels from Nagano Prefecture to Niigata Prefecture, very close to where these excellent knives are made. This line features Blue #2 steel clad with stainless, with nice thin grinds and very nice semi-custom handles. Made to our specifications by a blacksmith shop in Sanjo City, Japan. Kohetsu loosely translates to "Be Happy" and we think once you try this knife it will put a smile on your face.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2tagy24||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-tall-gyuto-240mm-307.png||||||Kohetsu Blue #2 Tall Gyuto 240mm||CKA-TG24||shopbysteel > blue2steel > konabl2 > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||250.000||250.000 ||||||||||||1||1||1||0||||||||The Kohetsu Blue #2 line of knives features excellent heat treatments and very nice grinds. The special sized tall gyuto listed here is made from Blue #2 high carbon steel on the edge which was specifically developed for tools and knives. Blue #2 has a high wear resistance but since it's made from carbon steel it's easy to sharpen, even at high hardness rates, which in this case is HRC 62+-. The inner core is clad in stainless steel which will keep all but the polished edge from forming a patina while making daily maintenance a much more simple task.
The profile you see here is very tall for a gyuto and the knife has a nice workhorse feel to it, even though the edge geometry is thin. This is a big performer capable of tackling pretty much any normal kitchen cutting task. If you like the feel of a big knife with lots of knuckle clearance then this knife is for you. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Finish: Nashiji/Stainless Edge Steel: Blue #2 Carbon Steel Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photos by: Gustavo Bermudez HRC: 62 Weigth: 7.8 oz (222 g) Edge Length: 245 mm Total Length: 397 mm Spine Thickness at Heel: 4 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rihakn||item.||solidtemplate||hap40steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-knives-76.png||||||Kohetsu HAP40||||shopbysteel > hap40steel > ||Shop by Steel > HAP40 Steel > ||||||||||||||||0||1||0||0||||kohawahakn kohawehakn ||koaski24||Chefknivestogo exclusive! Kohetsu HAP40 knives appeal to the performance customer who wants unmatched edge retention. HAP40 is a semi-stainless, powdered high-speed steel that takes and holds an edge better than any other steel available on our site. It's proven to be one of the best steels on the market for the production of high-quality kitchen knives. This blade will hold its edge for an amazingly long time.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohabu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-bunka-175mm-258.png||||||Kohetsu HAP40 Bunka 175mm||KHP-B17C||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Kohetsu is our in-house brand of Japanese kitchen knives. The brand is split into 8 lines made up of various steels, styles, and forging techniques.
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto-style tip is perfect for getting into hard-to-reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out-of-the-box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and gray pakka wood handle.
Our bunka saya is too big for this thin knife. Try the blade guard instead. Brand: Kohetsu Blacksmith: Tsukahara-San Region: Seki, Japan Steel: HAP40 Cladding: Stainless HRC: 65-66 Weight: 5.1 oz (146 g) Edge Length: 180 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Handle is new and upgraded as pictured||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohagy181||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-180mm-415.png||||||Kohetsu HAP40 Gyuto 180mm||KHP-G18C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||This Kohetsu HAP40 Gyuto 180mm is an all-purpose knife that is ideal for home users who want something that's easy to handle and control and not too big. HAP40 steel is at the top of our knife steel list. This excellent alloy is manufactured by Hitachi Metals. It is a fine-grained alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block. Maker: Kohetsu Location: Seki City, Japan Construction: Laser Cut, San Mai Edge Steel: HAP40 Semi Stainless HRC: 65 Cladding: Stainless Steel Edge Grind: 60/40 (ok for right- or left-handers) Weight: 5.1 oz (146 g) Edge Length: 180 mm Total Length: 329 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm Handle: Octagonal Stabilized Gray Pakka Wood Ferrule: Stabilized Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawagy21||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-gyuto-210mm-200.png||||||Kohetsu HAP40 Gyuto 210mm||KHP-G21C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||220.000||220.000 ||||||||||||1||1||1||0||||||||We are very pleased to be able to offer these fine kitchen knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu HAP40 Wa Gyuto 210mm is the smaller of the gyuto styles. It weighs in at about 5.5 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC) -- even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Kitchen knives made from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with this beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara-san Location: Seki, Japan Weight: 5.5 oz (156 g) Edge Length: 213 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Steel: HAP40 HRC: 65-66 Handle: Gray Pakka Wood Ferrule: Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawagy24||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-gyuto-240mm-491.png||||||Kohetsu HAP40 Gyuto 240mm||KHP-G24C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||250.000||250.000 ||||||||||||1||1||1||0||||||||This is the mid-point size of the Kohetsu wa gyuto range. It comes in at just under 240mm in length. It is a very light knife at just 6.3 ounces. The blade height is in the middle of the range of gyutos. The handle is made with dark gray pakka wood and has a black pakka wood ferrule for excellent looks and long-lasting durability. It feels and acts like a true laser. It really is a finely made knife in all regards.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. The profile is moderately flat with a bit of belly towards the fine tip. They come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from the "voodoo steel" HAP40, it will hold that edge for a long time. Sharpening is also not a huge chore as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (okay for left- or right-handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 6.3 oz (180 g) Edge Length: 239 mm Total Length: 383 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Steel: HAP40||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawagy27||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-gyuto-270mm-161.png||||||Kohetsu HAP40 Gyuto 270mm||KHP-G27C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Over the past few years, HAP40 steel has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other powdered steels, it is fairly easy to sharpen on normal stones while holding a really sharp edge, even after prolonged use.
The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef-style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. It's also quite thin, to the point of being regarded as a laser-style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark gray pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives that combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 60/40 Weight: 7.2 oz (204 g) Edge Length: 270 mm Total Length: 420 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm Handle: Gray Pakka Octagonal as Pictured (video is outdated)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohaho15||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-honesuki-150mm-440.png||||||Kohetsu HAP40 Honesuki 150mm||KHP-H15C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||185.000||185.000 ||||||||1.000 ||||1||1||1||0||||||||The honesuki is a Japanese boning knife. It differs from a Western boning knife in its triangular shape and the fact that it is stiff with very little flex. The honesuki works very well for deboning poultry and typically has an asymmetrical edge. While it is called a boning knife, it is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
Kohetsu makes these knives out of HAP40 semi-stainless steel, which is forged to a very hard 65 Rockwell. In simple terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. HAP40 polishes to a super sharp edge reasonably easily, especially considering its hardness. It holds that sharpness better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
The blade is matched with a gray pakka wood handle and a black pakka wood ferrule. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 60/40 Weight: 4.2 oz (120 g) Edge Length: 152 mm Total Length: 296 mm Spine Thickness at Heel: 2 mm Blade Height: 39 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohaki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-kiritsuke-240mm-402.png||||||Kohetsu HAP40 Kiritsuke 240mm||KHP-K24C||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||245.000||245.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 Kiritsuke is a new blade in this line of exclusive-to-CKTG kitchen knives. It is a mid-sized knife perfectly suited for tackling most cuts of protein and working through any vegetables.
This is a basic chef-style gyuto but with that fun and functional kiritsuke tip. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The profile is fairly flat all the way to the slim tip. It is quite thin, to the point of being regarded as a laser-style blade. The reverse tanto tip makes it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. These knives come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from HAP40, it will hold that edge for a long time. Sharpening is also not a huge task as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order. Brand: Kohetsu Location: Seki City Construction: San Mai, Laser Cut Edge Steel: HAP40 HRC: 65 Cladding: 404 Stainless Steel Handle: Gray Pakka Octagonal Ferrule: Black Pakka Wood Weight: 5.9 oz (168 g) Edge Length: 243 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm (trust this spec, not the video) Grind: see choil shot (slight asymmetry on right, okay for left or right handers) Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohana17||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-nakiri-175mm-218.png||||||Kohetsu HAP40 Nakiri 165mm||KHP-N16C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||HAP40 is a powdered high-speed steel made by Hitachi Steels that can take and hold extremely thin and sharp edges. The edge retention ranks at the top of the list of any steel we currently sell. HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.
Nakiris have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also quite thin. This makes them a perfect choice for cutting and chopping vegetables. They have become increasingly popular in American home kitchens for their abilities and interesting look.
Nakiris differ according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
The inner core of HAP40 is covered with a full stainless cladding for strength and ease of maintenance. This is a very fine example of the breed with a nice understated look and fine edge grinds. It comes with a well-finished black and gray octagonal handle made with pakka wood.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (ok for left- or right-handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 6.0 oz (170 g) Edge Length: 165 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohape121||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-120mm-420.png||||||Kohetsu HAP40 Petty 120mm||KHP-P12C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The lovely little Kohetsu petty featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer (jigane) made from stainless steel. HAP40 is a wonderful steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Kohetsu blades is actually 65 HRC and is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Petty knives are the second most popular blade for home chefs after the ubiquitous chef knife. With their light and nimble character they can be used for almost any cutting task on small ingredients as well as the preparation of garnishes and fine decorative items. The Kohetsu HAP40 range of kitchen cutlery is one of our most popular. Being both easy to maintain and exhibiting great edge retention, it is the perfect choice for home chefs who do not wish to spend too much time caring for the blade. The nicely finished gray pakkawood handle features a black pakkawood ferrule--the combination is attractive and understated. Great price and outstanding performance are the qualities most apparent with the Kohetsu HAP40 line. This is no exception.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 60/40 Weight: 2.6 oz (75 g) Edge Length: 118 mm Total Length: 242 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohape15||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-150mm-475.png||||||Kohetsu HAP40 Petty 150mm||KHP-P15C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 Wa Petty 150mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 30mm. It has a nicely shaped tip and gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades it is certainly no laser. This fine utensil features a progressive grind and is finished with a symmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals, and the robust core of semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and grey pakka wood octagonal handle. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (Ok for left or right handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 2.8 oz (80 g) Edge Length: 149 mm Total Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohape18||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-180mm-327.png||||||Kohetsu HAP40 Petty 180mm||KHP-P18C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 Wa Petty 180mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.
The slim and light blade measures just slightly under the advertised 180mm with a nice height of 29mm. It has a nicely shaped tip and a gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades, it is certainly no laser. This fine utensil features a progressive grind and is finished with an asymmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals. The robust core of this semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and gray pakka wood octagonal handle. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (ok for left- or right-handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 3.0 oz (86 g) Edge Length: 179 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohasa18||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-santoku-180mm-359.png||||||Kohetsu HAP40 Santoku 180mm||KHP-S18C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Occupying a sweet spot between a gyuto and a large petty, the santoku justifiably earns its reputation as a great all-around knife. It fulfills the primary knife role in many kitchens. It also deserves its name. Santoku, meaning "three virtues" in Japanese, is an all-purpose knife with a taller blade profile than a gyuto. Its three virtues are the knife's ability to cut fish, meat, and vegetables. Santokus have flatter bellies than gyutos and are ideal for push-cutting or chopping. The profile makes them easy to sharpen, too.
HAP40 steel is at the top of our knife steel list. Hitachi Metals manufactures this excellent alloy. It is a fine-grained alloy that can take a screaming sharp edge and be sharpened with relative ease. The inner core is further strengthened and protected by fully stainless outer cladding.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and would make a great addition to your kitchen knife roll or block. Brand: Kohetsu Maker: Tsukahara san Location: Seki City, Japan Edge Steel: HAP40 HRC: 65-66 Edge Grind: 60/40 Handle: Charcoal Gray Pakka Octagonal Weight: 5.2 oz (148 g) Edge Length: 182 mm Total Length: 331 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohasu27||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-sujihiki-270mm-320.png||||||Kohetsu HAP40 Sujihiki 270mm||KHP-J27C||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 sujihiki is a great rendition of a Japanese slicing knife. It is made from HAP40 steel, which is a semi-stainless alloy. As it is not fully stainless, the edge might stain or patina over time. But this just adds another layer of character to this great-looking knife. The inner core is covered with a softer stainless steel for added protection and strength. The HAP40 steel is hardened to 65 HRC, which is very high.
The blade is quite thin in profile and is quite light in weight. Spine thickness is on the thin side with just a little taper to the tip. It is a 50/50 bevel edge so it's perfect for left- or right-handed users. The long, slender blade is slightly curved at the spine for extra clearance at the handle end. The edge has a very smoothly curved profile with a mild belly. Out-of-the-box edge sharpness is very good.
The knife has very good fit and finish on the handle, which is a traditional pakka wood octagonal design with a black pakka wood ferrule (the handle has been upgraded since the video was made). The balance is quite forward due to the light handle. This is a nice trait to have on a long-bladed knife. These knives are purposely sharpened with a very thin edge, especially in the tip region. Because of this, there might be some slightly cloudy scratch patterns in these areas. This is not a defect. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 50/50 Weight: 5.9 oz (168 g) Edge Length: 274 mm Total Length: 423 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Handle: Gray Pakka Octagonal (upgraded after video was made) Ferrule: Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohagy241||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-240mm-1104.png||||||Kohetsu HAP40 Togatta Gyuto 240mm||KHP-0G4GRAY||shopbysteel > hap40steel > rihakn > kohawahakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||250.000||250.000 ||||||||||||1||1||1||0||||||||We are very pleased to be able to offer these fine knives made by one of Japan’s leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu HAP40 Wa Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.8 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 65-66 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with the beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara-san Location: Seki, Japan Steel: HAP40 HRC: 65-66 Weight: 5.8 oz (166 g) Edge Length: 235 mm Total Length: 381 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Gray Pakka Wood Ferrule: Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawahakn||item.||solidtemplate||rihakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-handled-knives-105.png||||||Kohetsu HAP40 Wa Handled Knives||||shopbysteel > hap40steel > rihakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > ||||||||||||||||0||1||0||0||||kohape121 kohape15 kohaho15 kohasa18 kohana17 kohabu17 kohape18 kohagy181 kohawagy21 kohawagy24 kohagy241 kohaki24 kohawagy27 kohasu27 koknst3 ||||Here is our full line of Kohetsu HAP40 knives using wa handles. These are some of the most popular knives on our site featuring high-quality HAP40 steel with impeccable heat treatment at 65 HRC.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawebu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-bunka-175mm-275.png||||||Kohetsu HAP40 Western Bunka 175mm||CHP-B175||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000||190.000 ||||||||||||1||1||1||0||||||||We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 HRC, harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. It also polishes to a razor-sharp edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
The knife protector fits much better than a saya since this is a thin knife. Brand: Kohetsu Location: Seki City Construction: San Mai, Laser Cut, Roll Forged Edge Steel: HAP40 HRC: 65 Cladding: Stainless Handle: Yo Rosewood Weight: 6.0 oz (170 g) Edge Length: 175 mm Total Length: 293 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohagy18||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-180mm-364.png||||||Kohetsu HAP40 Western Gyuto 180mm||CHP-G180||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||This small gyuto is a versatile knife that can do just about everything you need in the kitchen.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife. Weight: 5.3 oz (150 g) Edge Length: 176 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohagy21||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-210mm-379.png||||||Kohetsu HAP40 Western Gyuto 210mm||CHP-G210||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||If you have been dreaming of that elusive knife that can handle the rigors of a commercial kitchen while keeping a razor-sharp edge longer than any knife you have ever used, then it’s time to wake up! You have just found your blade!
The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy-to-wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale, but is certainly no laser. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.
The Hitachi-made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi-stainless edge will eventually take on a nice patina. A mahogany Western-style handle is attached with a stainless bolster and three rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 6.8 oz (194 g) Edge Length: 209 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohagy24||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-240mm-1101.png||||||Kohetsu HAP40 Western Gyuto 240mm||CHP-G240||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||229.000||229.000 ||||||||||||1||1||1||0||||||||Knives made from powder metallurgy steel are relatively new. The powder metallurgy HSS steel HAP40 manufactured by Hitachi can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC. It is a fine-grained steel that takes a very sharp edge. But of greater note is its almost supernatural ability to hold that edge. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. We have just started working with this remarkable steel and so far have been blown away by its strengths and abilities.
The fourth knife in the line of HAP40 knives by Kohetsu is this great-looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2mm thick blade (at the heel) and 7.4oz weight are also typical for this type and style of knife. What's not average is its performance, especially related to ease of edge maintenance. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 7.4 oz (210 g) Edge Length: 235 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohagy27||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-270mm-256.png||||||Kohetsu HAP40 Western Gyuto 270mm||CHP-G270||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||260.000||260.000 ||||||||2.000 ||||1||1||1||0||||||||We are developing a real soft spot for HAP40 powdered high-speed steel. Over the past few years, it has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other HSS steels, it is relatively easy to sharpen on normal stones and holds a really sharp edge even after prolonged use.
The Kohetsu HAP40 Western Gyuto 270mm is the king of the hill in this line of exclusive-to-CKTG kitchen knives. It is a large knife fit for tackling the big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. It requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef-style knives with ease and efficiency.
For all its length, the knife is not super tall at just 52.4mm. The profile is fairly flat all the way to the slim tip. It’s also quite thin…but no laser for sure. Because of its smaller dimensions relative to other 270mm gyutos, it is a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its fully stainless steel cladding over the core of HAP40 steel.
Coupled to a really comfortable Western-style mahogany handle with stainless bolster and rivets, the knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price. Weight: 9.4 oz (266 g) Edge Length: 262 mm Total Length: 400 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawehakn||item.||solidtemplate||rihakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-handled-knives-79.png||||||Kohetsu HAP40 Western Handled Knives||||shopbysteel > hap40steel > rihakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > ||||||||||||||||0||1||0||0||||kohape12 kohape151 kohaho151 kohawebu17 kohana16 kohape181 kohagy18 kohawasa18 kohagy21 kohagy24 kohaki241 kohagy27 kohawesu27 koknst3 ||||We nicknamed HAP40 steel "Voodoo Steel" for its amazing ability to take and hold an edge. Our professional customers love these knives since they can do tons of prep work without having to constantly touch up their edges.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohaho151||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-honesuki-150mm-437.png||||||Kohetsu HAP40 Western Honesuki 150mm||CHP-H150||resources > boning-knives > ||Knife Types > Boning Knives > ||160.000||160.000 ||||||||1.000 ||||1||1||1||0||||||||Kohetsu is our in-house brand of knives made to our specifications by a variety of blacksmiths using some of the best traditional and leading-edge steels.
The alloy used for this lovely honesuki is HAP40. This semi-stainless steel is forged to a very hard 65 Rockwell. HAP40 is one of the hardest steels available for knife-making, and it provides fantastic edge retention. It also polishes to a razor's edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
This HAP40 Western Honesuki is a poultry boning knife. The shape is specific to that task: pointed tip, triangle shape, and fairly thick and robust. This example is double bevel as opposed to many others that are single bevel, and thus more difficult to sharpen. Do remember that they are boning knives and are not intended to cleave bones like a cleaver or deba.
The blade is coupled to a fine-looking Western-style handle with scales made from rosewood and attached with three stainless rivets. Brand: Kohetsu Location: Seki City, Japan Construction: San Mai Core Edge Steel: HAP40 Cladding: Stainless HRC: 65 Knife Type: Honesuki Boning Knife Weight: 4.8 oz (138 g) Edge Length: 141 mm Total Length: 258 mm Spine Thickness: 2 mm Blade Height: 37 mm Handle: Yo (Western) Scales: Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohaki241||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-kiritsuke-240mm-346.png||||||Kohetsu HAP40 Western Kiritsuke 240mm||CHP-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||230.000||230.000 ||||||||||||1||1||1||0||||||||We nicknamed HAP40 steel "voodoo steel" because it holds an edge seemingly forever. Manufactured by Hitachi, the steel can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC. It is a fine-grained steel that takes a very sharp edge. But of greater note is its almost supernatural ability to hold that edge. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. We have been blown away by this steel's strengths and abilities.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it.
If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive. Maker: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Weight: 7.2 oz (203 g) Edge Length: 234 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohana16||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-nakiri-175mm-221.png||||||Kohetsu HAP40 Western Nakiri 165mm||CHP-N165||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Nakiris are growing in popularity for good reason: they’re a perfect blade for processing vegetables efficiently and quickly.
We have built this great-looking nakiri out of HAP40 semi-stainless steel. This alloy is made by Hitachi and is rich in tungsten, molybdenum, vanadium, and cobalt. Knives from this steel keep their sharpness 3 to 5 times longer than traditional blades. HAP40 is extremely tough, so it is fairly resistant to chipping along the edge. But despite this hardness and edge toughness, they are quite easy to sharpen on regular waterstones.
The Kohetsu HAP40 nakiri has a fine and understated look to the blade. It is enhanced by the attractive and ergonomic Western-style handle, which features mahogany scales and a stainless steel bolster.
The new HAP40 line from Kohetsu is a game-changer. Never before have you been able to have a blade so tough, so sharp, and so easy to maintain at such an affordable price.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Location: Seki City Construction: Laser Cut, San Mai Core Steel: HAP-40 HRC: 65-66 Cladding: Stainless Weight: 6.5 oz (184 g) Edge Length: 161 mm Total Length: 282 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohape12||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-120mm-362.png||||||Kohetsu HAP40 Western Petty 120mm||CHP-P120||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Kohetsu is our exclusive line of kitchen knives created to offer cooks of all kinds a blade made with excellent materials at a very reasonable price. Kohetsu HAP40 series knives are a new addition to the label that will appeal to the performance customer demanding unmatched edge retention.
HAP40 is a semi-stainless, powdered high-speed steel (HSS) that takes and holds an edge better than any other steel available on our site. HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. We have specified hardness of 65-66 HRC for our blades. Unlike other HSS steels, they can be relatively easily sharpened on normal Waterstones, if not quite as quickly as traditional carbon steels. We think HAP40 holds the potential to become one of the best steels on the market for the production of high-quality, high-durability kitchen knives.
The finely ground blade of this lovely 120mm petty is welded to a stainless steel bolster, and a Western-style mahogany handle is attached with three stainless rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes this results in a hazy/cloudy scratch pattern as a result. This is not a defect. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 2.8 oz (79 g) Edge Length: 117 mm Total Length: 227 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohape151||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-150mm-417.png||||||Kohetsu HAP40 Western Petty 150mm||CHP-P150||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||We are really pleased with the feedback we are receiving for our exclusive line of HAP40 knives made for us by Kohetsu. The line has developed over the past months to include both Western style and Japanese style handles. The Western knife range now boasts seven different blade types and sizes.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It's small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 29mm. It has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind and is finished with a symmetrical 50/50 bevel.
HAP steel is made by Hitachi Metals. This semi-stainless core steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 3.0 oz (84 g) Blade Length: 147 mm Total Length: 255 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohape181||item-1||solidtemplate||210mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-180mm-324.png||||||Kohetsu HAP40 Western Petty 180mm||CHP-P180||resources > petty-knives > 210mmpettys > ||Knife Types > Petty Knives > 170-210mm Pettys > ||160.000||160.000 ||||||||||||1||1||1||0||||||||This exclusive line of HAP40 knives is made under our Kohetsu brand, and it's been a smash success. The line has developed over the past months to include both Western-style and Japanese-style handles. The Western knife range now boasts seven different blade types and sizes.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It’s small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
This petty has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind.
HAP steel is made by Hitachi Metals. This core semi-stainless steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets. Weight: 3.4 oz (96 g) Edge Length: 176 mm Total Length: 285 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawasa18||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-santoku-180mm-134.png||||||Kohetsu HAP40 Western Santoku 180mm||CHP-S180||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||The all-around attributes of a santoku-style blade are becoming more and more recognized by professional and home chefs around the world. Looking like a small Western chef knife or shorter gyuto, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 50/50 Handle: Yo, Mahogany Weight: 5.6 oz (160 g) Edge Length: 178 mm Total Length: 298 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohawesu27||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-sujihiki-270mm-255.png||||||Kohetsu HAP40 Western Sujihiki 270mm||CHP-J270||shopbysteel > hap40steel > rihakn > kohawehakn > ||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 sujihiki is a lean, mean slicing machine. Sujihikis are slicing knives, and we tend to sell them to people who do a lot of carving, as well as to sushi line cooks who need a thin, great cutting knife. This one in particular is excellent at both tasks. Its blade is very nicely convexed and comes with a screaming sharp edge right out of the box. It is a very light knife and at 270mm is perfect for home use and pro kitchens with limited space. But make no mistake - it is certainly long enough for single-draw slicing and carving.
The steel used is HAP40, which is forged to a very hard 65 Rockwell. In layman's terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. It also polishes to a razor's edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy, which is then clad in a full stainless steel outer layer, so it's also easy to care for. If you're doing a lot of slicing work or want a sushi-style knife with an easy-to-care-for double bevel, this knife is ideal and almost nothing compares in this price range. Weight: 6.8 oz (192 g) Edge Length: 268 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohetsuknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-108.png||||||Kohetsu Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||kohetsu kobl2ku1 konabl2 kohetsushinano rihakn kohetsusld kovgda kovgda1 kohetsuwhite2 ko1k6ts ||||Kohetsu translates to "bring happiness and pleasure" or just "be happy." We hope by making these knives they will do just that for you. Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. Once you try a Kohetsu we hope it brings you years of cutting pleasure.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koknst3||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-sticker-3-x3-43.png||||||Kohetsu Knives Sticker||KohetsuSticker||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||0.990||0.990 ||||||||0.001 ||||1||1||1||0||||||||This sticker of one of our most popular brands was designed by Ray Masters and he did a fantastic job on this. Measures 3" x 3". Thanks Ray!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minisword||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/mini-sword-60.png||||||Kohetsu Mini Sword||Minisword||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||3.990||3.990 ||||||||0.200 ||||1||1||1||0||||||||This is a fun little novelty item. I found it in a shop in Sanjo City. It's a tiny Japanese sword. It's not sharp and its purpose is supposed to be to cut mochi, which is a small dessert item served in Japan. It could also be used as a butter knife or a letter opener but mostly it's just a fun little novelty item that I thought our customers would enjoy. It measures about 5 inches.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koshbl2bu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shiano-blue-2-bunka-170mm-192.png||||||Kohetsu Shinano Blue #2 Bunka 170mm||TAP-B17J||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Made in a workshop located in Niigata Prefecture by a very well-known blade master, the new Kohetsu Shinano knives represent another step in the ever-evolving Kohetsu line of Japanese kitchen knives.
The construction of this fun and functional bunka employs the san-mai method of awase (cladding) where a welded softer outer layer of steel laminates the hardcore of the blade. This cladding is applied on both sides of the hagane (inner core), but not over the spine. In the case of our Shinano line the cladding is a stainless steel, making maintenance a lot easier than needed with a full carbon blade. The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish which adds a contrast to the exposed inner core edge.
Bunka style knives are gaining in popularity in the west. Their compact dimensions, added blade height, and fine tanto style tip make for a very versatile cutter. They are customarily flatter than gyutos or santokus, so push cutters will be more impressed by the profile. Brand: Kohetsu Line: Shinano Construction: San Mai Edge Steel: Blue #2 HRC: 62 Weight: 4.2 oz (118 g) Edge Length: 173 mm Total Length: 317 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koshbl2bu21||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-210mm-390.png||||||Kohetsu Shinano Blue #2 Bunka 210mm||TAP-B21J||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000||190.000 ||||||||||||1||1||1||0||||||||There is something quite intriguing about the shape of a bunka. The combination of the tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
Our Kohetsu brand is expanding in many directions and the new Shinano line is another fine example of our ability to employ some of the best blacksmiths in Japan in the making of these exclusive blades.
We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This add strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.
The blade path has been given a great looking matte finish which contrasts beautifully with the exposed edge bevel. It has a symmetrical 50/50 grind which is particularly well executed. We have finished this with a lovely octagonal handle made from walnut. Brand: Kohetsu Line: Shinano Blacksmith: It's a secret Construction: San Mai Edge Steel: Blue #2 HRC: 62 Knife Type: Bunka Weight: 5.9 oz (166 g) Edge Length: 214 mm Total Length: 368 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm Grind: Even 50/50 Handle: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koshbl2gy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-210mm-408.png||||||Kohetsu Shinano Blue #2 Gyuto 210mm||TAP-G21J||newarrivals > ||New Arrivals > ||190.000||190.000 ||||||||||||1||1||1||0||||||||The Kohetsu brand is our in-house line of high-performance Japanese kitchen knives. They are made exclusively for CKTG customers by some of the finest blacksmiths working today.
Over the years we have assembled a comprehensive range of different knives utilizing various materials and techniques. We are very pleased to add to that list with our new line of Kohetsu Shinano knives.
The Shinano brand knives are made using the ever-popular Blue #2 steel. This is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier. San-mai translates to "three flat things" and it refers to the construction technique used in the manufacture of the blade, where two layers of a softer steel are used to encase the central core or "hagane." The core steel is exposed at the blade edge and also in the spine when viewed from above.
The blade path has been given a great looking matte finish, which contrasts beautifully with the hamon-look line, where the hagane is exposed at the edge bevel. It has a symmetrical 50/50 grind which is particularly well executed.
This 210mm gyuto is a bit oversized at 214mm and features a generous blade height of 47mm. It is about average in weight for this size blade at 5.2oz. We have finished this with a lovely walnut octagonal handle. Brand: Kohetsu Line: Shinano Blacksmith: It's a secret Construction: San Mai Edge Steel: Blue #2 HRC: 62 Knife Type: Gyuto Weight: 5.2 oz (150 g) Edge Length: 214 mm Total Length: 365 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm Grind: Even 50/50 Handle: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koshbl2gy24||item-1||solidtemplate||kohetsushinano||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-240mm-449.png||||||Kohetsu Shinano Blue #2 Gyuto 240mm ||TAP-G24J||shopbysteel > blue2steel > kohetsushinano > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Shinano > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Kohetsu Shinano knives are made from Aogami (blue) 2 steel. This is one of the most resilient steels used for knife blades. It does display a slightly lower wear resistance when compared to Aogami 1 steel, but at the stated hardness of 62 HRC this is barely discernible. Blue #2 steel is quick to sharpen.
The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a lot easier than with iron clad blades. The blade face is given a lovely sand blasted matte finish which contrasts nicely with the polished cutting edge. It has a symmetrical 50/50 grind which is very nicely carried out.
The blade length is slightly over the advertised number, which, together with the average height, results in a comfortable sized knife for most applications and users. There is a flat spot toward the rear of the blade but it also features a nicely curved belly from just past the halfway point. This is not a lightweight. Rather it has a very solid, reassuring feel in the hand and on the board. This knife comes with a lovely walnut handle with black pakka wood ferrule.
All around, the Kohetsu Shinano Blue #2 Gyuto 240mm is a really well-constructed and well-finished knife at a very competitive price. Knife Brand: Kohetsu Line: Shinano Location: Sanjo, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 62 Cladding: Stainless, Sand Blasted Finish Weight: 6.1 oz (174 g) Edge Length: 243 mm Total Length: 393 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koshbl2bu15||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-150mm-103.png||||||Kohetsu Shinano Blue #2 Honesuki 150mm||TAP-H15J||resources > boning-knives > ||Knife Types > Boning Knives > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Kohetsu Shinano knives are made using the ever popular Hitachi Blue Paper #2 steel. This is one of the most popular alloys used for kitchen knives because of its inherent toughness and ease of sharpening characteristics. The steel is slightly less wear resistant than other steels but we specified a hardness of 62 HRC which alleviates this issue almost entirely.
Our "secret" blacksmith responsible for these blades uses a soft stainless steel to cover the Blue #2 core. The cladding is applied in the san-mai technique, which involves covering both sides of the blade with the stainless steel but leaving the spine and cutting edge exposed. This lessens the maintenance requirement for a full carbon blade while increasing the strength of the inner core. The blade path of the knife is given a good-looking matte finish, which contrasts with the horizontal polished upper blade road and cutting edge.
The Kohetsu Shinano blades are quite thick and substantial. They are stiff and possess a nice feel in the hand and on the board. The honesuki is a classic poultry processing knife. It is made with a pointed tip to get into joints and tight spaces. It is not intended to cleave through bones, however.
We supply this knife with an octagonal handle made from walnut and black pakka wood. Brand: Kohetsu Line: Shinano Construction: San Mai Edge Steel: Blue #2 HRC: 62 Weight: 3.9 oz (110 g) Edge Length: 153 mm Total Length: 292 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Black Pakka Wood Trust the photos, not the video, concerning the handle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koshbl2na16||item-1||solidtemplate||kohetsushinano||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shiano-blue-2-nakiri-165mm-145.png||||||Kohetsu Shinano Blue #2 Nakiri 165mm ||TAP-N16J||shopbysteel > blue2steel > kohetsushinano > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Shinano > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Over the past few years, we have built the Kohetsu brand into a multi-line powerhouse. We feature many different steels, techniques, and styles in this impressive range of Japanese kitchen cutlery. Each sub-brand is made by a different blacksmith, chosen for his particular abilities with the specified techniques and steels. Our newest line is named after the river that flows through the Niigata Prefecture, an area rich in sword and knife making tradition, and the place where these blades are made.
Kohetsu Shinano knives are constructed from the popular high carbon Blue #2 steel. Arguably the most popular steel used for kitchen knives, Aogami 2 is a tough alloy that is easy to sharpen. The toughness does result in slightly lower wear resistance as compared to Aogami 1 steel, however, at the stated hardness of 62 HRC, this is hardly noticeable.
A soft outer layer of stainless steel is applied in the san-mai style which adds to the strength of the blade while protecting the hard core steel. The blade face is given a lovely matte finish in contrast to the polished cutting edge. Daily maintenance is reduced significantly by the use of this stainless steel jigane.
This is a standard kakugata style nakiri which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a lovely octagonal walnut and black pakka wood handle. Brand: Kohetsu Line: Shinano Blacksmith: From Sanjo City Construction: San Mai Edge Steel: Blue #2 HRC: 62 Weight: 5.0 oz (142 g) Edge Length: 159 mm Total Length: 307 mm Spine Thickness at Base: 3.5 mm Blade Height: 49 mm Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koshtape12||item-1||solidtemplate||kohetsushinano||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-tall-petty-120mm-107.png||||||Kohetsu Shinano Blue #2 Tall Petty 120mm||TAP-T12J||shopbysteel > blue2steel > kohetsushinano > ||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Shinano > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Kohetsu, our in-house brand of Japanese knives, is an ever-growing line of kitchen cutlery encompassing several different steel types, forging methods, and construction techniques. The most recent addition to this brand is the Shinano line. These blades are constructed from Blue #2 high-carbon steel. The inner core alloy is hardened to 62 HRC and then laminated in a softer stainless steel cladding. This adds strength and increased protection to the inner core while making maintenance much easier than with full carbon blades.
The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish, which adds contrast to the exposed inner core edge. It has a particularly well-executed symmetrical 50/50 grind. We have paired this knife with a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).
This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness, resulting in a quick, easy-to-control implement. Weight: 2.9 oz (82 g) Edge Length: 121 mm Total Length: 243 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm Handle: Walnut Octagonal (trust photos, not the video)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohetsusld||item.||solidtemplate||sldsteel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-207.png||||||Kohetsu SLD||||shopbysteel > sldsteel > ||Shop by Steel > SLD Steel > ||||||||||||||||0||1||0||0||||kohetsusld1 kosldho15 kosldna16 kosldbu17 kohetsu1 kosldgy18 kosldki21 kosld21gy kosldgy24 kosldsu24 kosldsu27 koknst3 ||||Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy." Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. SLD steel by Hitachi is hard, tough, and strong against wearing. Hitachi has improved it for better work and longer life, and named it SLD. The HRC after heat-treating reaches about 61-62.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldbu17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-170mm-295.png||||||Kohetsu SLD Bunka 170mm||TSD-B17T||newarrivals > ||New Arrivals > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Kohetsu is our in-house brand of Japanese kitchen knives. We have eight different lines under this brand comprised of various steel and construction techniques. The SLD line is made up of the usual shapes and sizes with an eye towards ease of maintenance, quality of materials and low impact on your pocketbook!
The Kohetsu SLD Bunka is a fun and functional kitchen knife boasting great performance, a lovely aesthetic, and fine fit and finish. We start with a core of SLD tool steel which is hardened to 61-62 Rockwell. The hagane (inner core) is then covered with a layer of a soft, fully stainless steel cladding. This enhances both the strength of the core and ease of maintenance. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge.
The outer core, or jigane, is given a really unique lattice work hammer finish before it receives a final high shine polish. The result is a knife of great visual appeal.
Bunka knives are gaining in popularity in the West due to their compact dimensions and versatility. The relatively tall blade makes for good hand-to-board clearance. The flat profile is perfect for vegetable prep, especially for push cutters. The pointed tanto-style tip is great for detail work and getting into tight places. It looks cool too! Brand: Kohetsu Region: Sanjo, Japan Steel: SLD Stainless HRC: 60-61 Type: Bunka Handle: Walnut Octagonal Weight: 4.9 oz (140 g) Edge Length: 173 mm Total Length: 314 mm Spine Thickness at Base: 4 mm Blade Height: 44 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldki21||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-kiritsuke-210mm-135.png||||||Kohetsu SLD Bunka 210mm||TSD-B21T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Kohetsu SLD Bunka 210mm. Top-tier steel, beautiful craftsmanship, great performance, and a very competitive price point make this Kohetsu SLD 210mm gyuto an excellent option for anyone looking for first-rate cutlery on a budget. SLD semi-stainless tool steel is well regarded for its great edge-taking and edge-holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute beveling with a high level of toughness to weather tough kitchen tasks.
The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife. Brand: Kohetsu Line: SLD Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 6.2 oz (176 g) Edge Length: 212 mm Total Length: 367 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldgy18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-180mm-231.png||||||Kohetsu SLD Gyuto 180mm||TSD-G18T||newarrivals > ||New Arrivals > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Kohetsu is a line of knives we are having made in Sanjo City by a top, but undisclosed, blacksmith shop. We created these knives to fill a need for easy to use and maintain kitchen knives that look great but are easy on the wallet.
We specified SLD semi-stainless tool steel as the core element due to its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to withstand the daily rigors of the busiest kitchens. The SLD core is wrapped in a stainless steel cladding. The laminate is given a great looking lattice pattern that is quite unique.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. However, it is anything but small in terms of its abilities. This is a big performer capable of tackling pretty much any normal kitchen cutting task. Most vegetables or proteins can be easily handled with a blade this size. In fact, the shorter and lighter size of this gyuto give it a quality that feels fast and nimble. We have recently upgraded the knife with new walnut octagonal handle with black pakka wood ferrule further enhancing its already great value. Brand: Kohetsu Blacksmith: Non Disclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (124 g) Edge Length: 187 mm Total Length: 327 mm Spine Thickness at Heel: 4 mm Blade Height: 45 mm We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosld21gy||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-210mm-gyuto-136.png||||||Kohetsu SLD Gyuto 210mm||TSD-G21T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Top-tier steel, beautiful craftsmanship, great performance, and a very competitive price point make this Kohetsu SLD 210mm gyuto an excellent option for anyone looking for first rate cutlery on a budget. SLD semi-stainless tool steel is well regarded for its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to weather tough kitchen tasks. The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use.
A very unique lattice work aesthetic with a polished finish adorns the knife. Please note, the handle has been upgraded from the old one on the video to the new, nicer walnut octagonal handle shown in the photo with black pakka wood ferrule. It's a big upgrade in the look and feel of the knife. These are handcrafted knives so each one is unique and some variation should be expected. Brand: Kohetsu Blacksmith: Non Disclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Semi Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.7 oz (160 g) Edge Length: 214 mm Total Length: 367 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldgy24||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-240mm-233.png||||||Kohetsu SLD Gyuto 240mm||TSD-G24T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||250.000||250.000 ||||||||||||1||1||1||0||||||||The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
This is a well-proportioned knife with a generous height and lovely profile. It is the perfect size for processing almost any ingredient, but not too long to require an oversized work area. The well-executed profile is matched by a grind that is thin and of a high standard. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade. Brand: Kohetsu Blacksmith: Non-Disclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 7.8 oz (221 g) Edge Length: 243 mm Total Length: 395 mm Spine Thickness at Heel: 4 mm Blade Height: 52 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldho15||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-honesuki-150mm-232.png||||||Kohetsu SLD Honesuki 150mm||TSD-H15T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Kohetsu SLD Honesuki has beautiful craftsmanship, great performance, and a very competitive price point. SLD semi-stainless tool steel is well regarded for its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to weather tough kitchen tasks. The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife. Brand: Kohetsu Line: SLD Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.7 oz (106 g) Edge Length: 151 mm Total Length: 290 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldna16||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-nakiri-165mm-340.png||||||Kohetsu SLD Nakiri 165mm||TSD-N17T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Chef Knives To Go has developed the Kohetsu line of knives as a high quality, high value option for both epicurean home cooks and hardworking culinary professionals. This Kohetsu SLD 165mm nakiri features SLD semi-stainless tool steel hardened to 61-62 HRC at the edge. SLD is well-regarded for excellent edge taking and edge retention. While not technically considered a stainless steel, SLD is extremely stain resistant and the cladding over the core steel is stainless, so discoloration during normal use is practically nonexistent. The knife has a unique and attractive lattice-work aesthetic and a polished finish. The octagonal handle is made of walnut with a black pakka wood ferrule. Each one of these knives is uniquely handcrafted, so some dimensional variation may occur. Weight: 5.4 oz (153 g) Edge Length: 165 mm Total Length: 305 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm Handle: Octagonal Walnut Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohetsusld1||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-202.png||||||Kohetsu SLD Petty 130mm ||TSD-P13T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The Kohetsu line of knives is produced exclusively for Chef Knives To Go. This 130mm petty is clad construction with an SLD tool steel core. SLD is well regarded for its good edge taking and edge holding properties. The core in these knives is hardened to a rating of 61-62 HRC, striking an excellent balance between taking acute bevel angles and retaining a high level of toughness. Upkeep on this knife very easy thanks to SLD having a high degree of stain resistance and a stainless steel cladding. The knife has a very unique and attractive aesthetic with a lattice work texture and a polished finish. Weight: 2.7 oz (78 g) Edge Length: 137 mm Total Length: 260 mm Spine Thickness at Heel: 3 mm Blade Height: 31 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohetsu1||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-136.png||||||Kohetsu SLD Santoku 170mm||TSD-S17T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||180.000||180.000 ||||||||2.000 ||||1||1||1||0||||||||Developed specifically for Chef Knives To Go's Kohetsu line of knives, this 170mm SLD santoku brings excellent craftsmanship together with first-rate cutlery steel to deliver a knife with excellent performance and a very competitive price. The knife is clad construction with an SLD tool steel core and stainless steel cladding. While technically not considered a stainless steel, SLD is very stain resistant and, together with the fully stainless cladding layer, upkeep on these knives is very easy.
The SLD core steel is well regarded for taking an excellent edge easily and holding that edge well. The core is hardened to 61-62 HRC, which balances acute edge-taking with a high level of toughness. The knife is well crafted with a unique lattice work aesthetic and a polished finish. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai Core Steel: SLD Stainless Steel HRC: 61-62 Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.8 oz (136 g) Edge Length: 170 mm Total Length: 305 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldsu24||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-240mm-61.png||||||Kohetsu SLD Sujihiki 240mm||TSD-J24T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Kohetsu SLD Sujihiki 240mm. The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade. Brand: Kohetsu Blacksmith: Undisclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.5 oz (130 g) Edge Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 4 mm Blade Height: 35 mm Our 240mm sujihiki saya does not fit; we recommend the blade guard instead Brand: Kohetsu Blacksmith: Undisclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.9 oz (140 g) Edge Length: 272 mm Total Length: 427 mm Spine Thickness at Heel: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kotw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-tweezers-145.png||||||Kohetsu Tweezers||KBT-S120||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||10.950||10.950 ||||||||0.200 ||||1||1||1||0||||||||During my last trip to Japan I visited a flatware manufacturer and had the chance to tour their factory. The orignal intent was to check out their serving/plating spoons but they had a few different, nice tweezers available and I thought this particular style would work well for our pro cook customers. The engraving says "Kohetsu" which loosley translates to "be happy" and that is our simple wish when you use them. Measures approximately 4 3/4" or 120mm in length and they are made with an edge on them so they can grab small items for plating or be used for de-boning fish.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgda1||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-68.png||||||Kohetsu VG-10 Damascus||||shopbysteel > vg10steel > ||Shop by Steel > VG-10 Steel > ||||||||kovgdasa18 kovgdagy27||||||||0||1||0||0||||kovgdape80 kovgdape12 kovgdape13 kovgdape15 kovgdasa18 kovgdagy18 kovgdagy21 kovgdagy24 kovgdaki24 kovgdagy27 minisword koknst3 ||||Kohetsu VG-10 Damascus knives are made in Seki and have beautiful Damascus cladding with VG-10 stainless steel running down the center of the blades. These western handled knives have black pakka wood scales.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdagy18||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-180mm-147.png||||||Kohetsu VG-10 Damascus Gyuto 180mm||KVT-G18W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Kohetsu is one of our in-house brands and we have this line made by renowned blacksmith Tsukahara-San. This well-known blade smith uses the ever-popular VG-10 steel for these knives. It is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability.
Tsukahara-San adds a layer of cladding to either side of the core VG-10 in the form of a 33-layer Damascus stainless steel. The lovely look of this cladding is enhanced by using an acid-etched engraving technique.
This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part petty and part santoku--not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adept at those many tasks.
The handle on this series is a Western design featuring scales that are crafted from black pakka wood and attached to the tang with three stainless steel rivets. Brand: Kohetsu Blacksmith: Tsukahara-San Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 50/50 Type: Gyuto Weight: 7.0 oz (198 g) Blade Length: 182 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Handle: Western (Yo) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdagy21||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-210mm-216.png||||||Kohetsu VG-10 Damascus Gyuto 210mm||KVT-G21W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||215.000||215.000 ||||||||||||1||1||1||0||||||||VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard and it is well-liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
The gyuto featured here measures 210mm along the edge, which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins. Brand: Kohetsu Blacksmith: Tsukahara-San Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 50/50 Type: Gyuto Weight: 7.0 oz (198 g) Edge Length: 210 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Western (Yo) Scales: Black Pakka Wood
This knife is constructed of VG-10 steel, a very popular stainless steel in the cutlery industry. This steel offers good corrosion and wear resistance while still retaining the ability to produce a very sharp edge. This is a popular steel among some of the well-known commercial companies. The cladding is not only beautiful, but stainless steel as well. This combination produces a very carefree knife. The engraving is etched. The hardness is 60/61 HRC. The edge is 50/50.
The handle on this series is of a western design. The scales are crafted from (black) pakka wood, and the fit and finish are good. Brand: Kohetsu Region: Seki, Japan Steel: VG-10 Stainless Steel HRC: 60-61 Construction: San Mai (Clad) Cladding: Damascus Knife Type: Gyuto Edge: 50/50 Weight: 7.6 oz (216 g) Edge Length: 238 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Western (Yo) Scales: Black Pakka Wood Engraving: Etched
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins. Brand: Kohetsu Region: Seki, Japan Steel: VG-10 Stainless Steel HRC: 60-61 Construction: San Mai (Clad) Cladding: Damascus Knife Type: Gyuto Edge: 50/50 Weight: 9.6 oz (227 g) Edge Length: 238 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Western (Yo) Scales: Black Pakka Wood Engraving: Etched||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdape13||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-petty-135mm-79.png||||||Kohetsu VG-10 Damascus Honesuki 135mm||KVT-H13W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Kohetsu is one of our favorite lines of knives. We get particularly excited about blades that deliver impressive quality.
The Kohetsu VG-10 Damascus Honesuki 135mm is a Japanese-style boning knife designed for breaking down poultry and handling other butchery tasks with precision. The blade is constructed with a core of VG10 stainless steel, a high-carbon stainless alloy made by Takefu Special Steel Company. It offers excellent edge retention, stain resistance, and ease of sharpening. Kohetsu wraps the core in a san-mai cladding of softer stainless steel and finishes it with an attractive Damascus pattern.
The pointed tip and stiff blade make it ideal for navigating joints, cutting through tendons, and removing meat from the bone. Unlike Western boning knives, the honesuki has a triangular shape and excels at precise, controlled cuts. This version features a Western-style yo handle made from durable pakka wood, with a stainless bolster, creating a comfortable and stylish grip.
We are continually impressed by the value Kohetsu knives offer. This honesuki is a great choice for home cooks or professionals looking for a reliable boning knife that is easy to maintain and visually striking. Brand: Kohetsu Blacksmith: Tsukahara-San Location: Seki City, Japan Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 60/40 Type: Honesuki Weight: 5.1 oz (144 g) Edge Length: 139 mm Total Length: 258 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Handle: Western (Yo) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdaki24||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-kiritsuke-240mm-61.png||||||Kohetsu VG-10 Damascus Kiritsuke 240mm||KVT-K24W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||250.000||250.000 ||||||||||||1||1||1||0||||||||"Kohetsu," meaning "Be Happy," perfectly encapsulates the essence of this exquisite knife, designed to bring joy with every use.
Crafted from VG-10 steel, renowned in the cutlery world for its exceptional balance of corrosion resistance, wear durability, and sharpness, this knife is a testament to superior craftsmanship. VG-10 steel is a favorite in the industry and is used by many esteemed commercial brands. It's encased in a stunning stainless steel cladding that's not only aesthetically pleasing but also contributes to the knife's low-maintenance nature. The blade boasts a hardness of 60/61 HRC, ensuring longevity and consistent performance. Its etched engraving adds a touch of elegance, while the 50/50 edge is meticulously honed for precision cutting.
The knife's handle features a Western-inspired design, providing a comfortable and secure grip. It is expertly fashioned from black pakka wood, known for its durability and sleek appearance. The handle's construction is executed with precision, ensuring a seamless fit and finish that complements the blade's quality and design. This knife is a blend of functionality and beauty, making it an ideal addition to any kitchen. Brand: Kohetsu Region: Seki, Japan Steel: VG-10 Stainless Steel HRC: 60-61 Construction: San Mai (Clad) Cladding: Damascus Knife Type: Kiritsuke Edge: 50/50 Weight: 7.4 oz (210 g) Edge Length: 237 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Western (Yo) Scales: Black Pakka Wood Engraving: Etched||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdape12||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-120mm-210.png||||||Kohetsu VG-10 Damascus Petty 120mm||KVT-P12W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||140.000||140.000 ||||||||||||1||1||1||0||||||||We specify VG-10 as the core steel in these made-for-CKTG blades. It is by far the most used stainless steel in the industry, being employed by most of the leading commercial knife makers. VG-10 is also known as V Gold 10, and it boasts good corrosion and wear resistance as its main forte. It is a tough steel which, if correctly hardened, is also resilient enough for most users and uses.
This inner core is then covered, san-mai style, with a multi-layer damascus arrangement made with a softer stainless steel. The etching and polishing of the blade are first rate and bring out the beauty of this eye-catching knife. The great looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a classic petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control instrument. Brand: Kohetsu Blacksmith: Tsukahara-San Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 50/50 Weight: 2.7 oz (76 g) Blade Length: 119 mm Total Length: 230 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Handle: Western (Yo) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdape15||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-150mm-146.png||||||Kohetsu VG-10 Damascus Petty 150mm||KVT-P15W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Kohetsu is our in-house brand of Japanese kitchen knives. The Kohetsu brand is comprised of eight separate lines of kitchen knives differentiated by different steels and manufacturing techniques. This Kohetsu VG-10 Damascus Petty is constructed of VG-10 steel, which is probably the most popular stainless alloy in the blade-making industry. VG-10 is also known as V Gold 10, and it boasts good corrosion and wear resistance as its main forte. It is a tough steel which, if correctly hardened, is also resilient enough for most users and uses. This popular steel is used by most of the well-known commercial knife manufacturers.
The inner core is covered with a softer stainless steel cladding that is not only beautiful, but easy to maintain as well. This combination produces a very carefree knife. The great-looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
The Kohetsu VG-10 Damascus Petty 150mm is a very versatile knife despite its diminutive size. It can chop, slice, and cut almost any small to medium ingredient, yet it is compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation. This is a high-value knife that delivers top-class performance with looks and finish to match. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Stainless Damascus Edge Steel: VG-10 Stainless HRC: 60-61 Edge Grind: Even (See Choil Shot) Weight: 3.4 oz (96 g) Edge Length: 150 mm Total Length: 260 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdape80||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-petty-80mm-130.png||||||Kohetsu VG-10 Damascus Petty 80mm||KVT-P08W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||115.000||115.000 ||||||||||||1||1||1||0||||||||Kohetsu is our in-house brand, which is comprised of eight separate lines of kitchen knives differentiated by different steels and manufacturing techniques. The VG-10 Damascus line is a recent addition to the party. The baby of the group is this fun and functional petty. At just 80mm, it is a very small knife. But that smallness translates to big abilities in the kitchen.
The knife is made using a stainless steel called VG-10. Blacksmith Tsukahara-san heat treats the alloy to 60 HRC before cladding it in multiple layers of a softer stainless steel in the san-mai style. The lovely Damascus pattern is beautifully etched and slightly matte in appearance. The blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a knife that will go places many others will not. It is also super nimble and very controllable. The stiff little blade sharpens up like a razor, so making those intricate garnishes and cuts will become a thing of pleasure and control. We just love this little utensil from the way it works to the way it looks. Brand: Kohetsu Blacksmith: Tsukahara-San Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 50/50 Type: Petty Handle: Western (Yo) Scales: Black Pakka Wood Weight: 2.7 oz (76 g) Edge Length: 80 mm Total Length: 192 mm Spine Thickness at Base: 2 mm Blade Height: 20 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdasa18||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-santoku-180mm-143.png||||||Kohetsu VG-10 Damascus Santoku 180mm||KVT-S18W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||190.000||190.000 ||||||||||||1||1||1||0||||||||The santoku is probably the most used Japanese knife shape in Western kitchens. Its short length and tall blade make for a controlled cutter, even in the hands of novice knife users. It is stout yet nimble. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing.
The most notable design feature of the blade is its geometry, which incorporates a sheep's foot-shaped tip. The design draws the spine down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This is a great choice for push-cutting style users.
We specify VG-10 as the core steel in these made-for-CKTG blades. It is by far the most used stainless steel in the industry. This inner core is then covered, san-mai style, with a multi-layer Damascus arrangement made with a softer stainless steel. The etching and polishing of the blade is first-rate and brings out the beauty of this eye-catching knife.
A comfortable and durable Western-style black pakka wood handle blends well with the stainless steel bolster and three stainless pins. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Stainless Damascus Edge Steel: VG-10 Stainless HRC: 60-61 Edge Grind: Even (See Choil Shot) Weight: 6.2 oz (176 g) Edge Length: 180 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgda||item.||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-70.png||||||Kohetsu VG-5 Tsuchime||||shopbysteel > vg5stst > ||Shop by Steel > VG5 Stainless Steel > ||||||||||||||||0||1||0||0||||kovg5pe15 kovg5na17 kovg5sa18 kovg5stgy21 kovg5stgy24 kovg5stsu27 kovgtspe12 kovg5tspe15 kovg5tsna17 kovgtssa18 kovgtsgy18 kovgtsgy21 kovgtsgy24 kovg5tsgy27 kovg5tssu27 koknst3 ||||Tsuchime is basically the word used for "hammered" in Japanese. These knives are clad with this unique hammered Tsuchime pattern, and use VG-5 steel on the edge that's heat treated to 60 Rockwell. Light and easy to use, these knives will take a very nice edge and are easy to care for. The nice, western handle is made with black pakka wood with a nice stainless steel bolster attached. This is a very nice knife indeed for something in this price range.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgtsgy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-180mm-299.png||||||Kohetsu VG-5 Tsuchime Gyuto 180mm||KG5-G18W||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Kohetsu knives are well known for offering great cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds, all at very affordable prices. This line of tsuchime (which translates roughly to “hammered” in Japanese) knives has been created for pro cooks and home chefs looking for robust, good looking performers that sharpen easily. They use VG-5 steel on the edge that is heat treated to 60 Rockwell.
The Kohetsu VG-5 Tsuchime Gyuto 180mm is a short blade for a gyuto but one that offers a great deal of utility and versatility. Its shorter length is perfect for small spaces and cutting boards, as well as being very adept at handling smaller ingredients and garnishes.
The traditional Western-style handle is made from black pakka wood with a well finished stainless steel bolster attached. This is a really nice knife especially for something in this price range. Weight: 5.8 ounces Blade Length: 182 mm Total Length: 305 mm Spine Thickness at Base: 1.8 mm Blade Height: 43.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgtsgy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-210mm-327.png||||||Kohetsu VG-5 Tsuchime Gyuto 210mm||KG5-G21W||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||110.000||110.000 ||||||||||||1||1||1||0||||||||We have created the Kohetsu line of Tsuchime knives for cooks of all stripes. Made from the very easy to maintain VG-5 stainless steel, these knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly-refined stainless steel with unique properties. It is not mass produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10 aside from a slightly larger grain structure due to there being more vanadium than in VG-10. VG-10 also contains cobalt, which is absent from VG-5.
Our overriding aim was to offer a blade of typical Japanese look and feel with a Western-style handle for those preferring this type of grip, and to do so at an affordable price. In the case of these blades we believe we have met that goal. Combined with a really unique hammered tsuchime finish, which resembles a mottled rather than actual hammered appearance, these fine kitchen knives bring a bit of bling and a lot of performance to your knife arsenal. They feature a well-made and balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price! Weight: 6.8 ounces Blade Length: 210 mm Total Length: 335 mm Spine Thickness at Base: 1.8 mm Blade Height: 45.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgtsgy24||item-1||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-240mm-273.png||||||Kohetsu VG-5 Tsuchime Gyuto 240mm||KG5-G24TW||resources > gyutos > gyutos240mm > weha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The stainless steel used in the Kohetsu Tsuchime Gyuto knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
One of the most important factors we look at in building a knife, regardless of what style, is geometry. Geometry translates to how thick or thin the knife is and if there is any distal taper in the blade. Distal taper is where a knife starts out thick at the heel and gets thinner towards the tip. We believe the geometry built into this line of knives is quite notable especially given the price point. They handle very well, nimble and quick. They are nicely weighted and have a good balance point for most users regardless of the style of cutting employed.
The lovely mottled tsuchime finish is enhanced with the addition of a well-made black pakka wood Western-style handle and stainless steel bolster. This is the perfect knife for any chef starting out in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price. Weight: 8.1 oz (232 g) Edge Length: 240 mm Total Length: 367 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5tsgy27||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-tsuchime-gyuto-270mm-96.png||||||Kohetsu VG-5 Tsuchime Gyuto 270mm||KG5-G27W||resources > gyutos > gyutos270mm > ||Knife Types > Gyutos > Gyutos 270-300mm > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Kohetsu is the name of our in-house brand of kitchen knives that we have created for cooks and chefs seeking high end performance, great looks, and top shelf fit and finish, all at a very attractive and affordable price. The VG-5 line epitomizes this goal perfectly, and in our opinion achieves it in spades!
VG-5 is a sub group of the V Gold line of stainless steels. It is a similar steel to the ubiquitous VG-10 with a slightly larger grain structure which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is a rugged steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely gyuto is a long knife, measuring in at 270mm. This is about the biggest size in which these popular chef knives are available. As such, it needs a suitably sized cutting space to be utilized correctly. But when place and circumstance are in line, this beauty will cut, slice, and dice its way through pretty well any ingredients with a speed and efficiency only a blade of this size can manage.
A really well made black pakka wood Western-style handle and stainless steel bolster complete the package. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Stainless Hammered (Tsuchime) Edge Steel: VG-5 Stainless HRC: 60-61 Edge Grind: Even (See Choil Shot) Weight: 10 ounces Blade Length: 270mm Spine Thickness at Base: 2.5mm Blade Height: 52.5mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5tsna17||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-tsuchime-nakiri-170mm-68.png||||||Kohetsu VG-5 Tsuchime Nakiri 170mm||KG5-N17W||resources > nakiri-knives > wehana > ||Knife Types > Nakiris > Western Handled Nakiris > ||100.000||100.000 ||||||||||||1||1||1||0||||||||When we created our line of Kohetsu knives our overriding aim was to offer a blade of typical Japanese look and feel, but with a Western-style handle for those preferring this type of grip, and to do so at an affordable price. In the case of the VG-5 line of kitchen knives we believe we have met that goal. This line of tsuchime (which translates roughly to hammered in Japanese) knives has been created for pro cooks and home chefs looking for robust, good looking performers that sharpen easily. They use VG-5 steel as the core that is heat treated to 60 Rockwell.
Nakiris are becoming a popular choice in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. This nakiri will amaze you with its ability to fall through the hardest ingredients.
This nakiri features a well-made and -balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price! Brand: Kohetsu Location: Seki City Construction: Laser Cut, San Mai Core Steel: VG-5 Stainless Cladding: Stainless Hammered Weight: 6.4 ounces Blade Length: 166 mm Overall Length: 292 mm Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Yo (Western), Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgtspe12||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-120mm-245.png||||||Kohetsu VG-5 Tsuchime Petty 120mm||KG5-P12TW||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||60.000||60.000 ||||||||||||1||1||1||0||||||||The Kohetsu line of knives is created for us at CKTG by some of the finest smiths and sharpeners in Japan. The full range of eight lines encompasses many different steels, techniques, and styles of blades. But they share one thing in common: they bring you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price.
The stainless steel used in the Kohetsu Tsuchime knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies though herbs and other small items. A great looking black pakka wood Western-style handle and stainless steel bolster complete the package. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless Edge Steel: VG-5 Stainless HRC: 60-61 Edge Grind: Even (See Choil Shot) Weight: 2.8 ounces Blade Length: 116mm Total Length: 225mm Spine Thickness at Base: 2mm Blade Height: 27.5mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5tspe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-150mm-203.png||||||Kohetsu VG-5 Tsuchime Petty 150mm||KG5-P15W||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||75.000||75.000 ||||||||||||1||1||1||0||||||||VG-5 is a sub group of the V Gold line of stainless steels. It is a similar steel to the ubiquitous VG-10 with a slightly larger grain structure which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is a rugged steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
150mm petty knives are very useful in both professional and home kitchens. In fact, many people consider them the go-to knife for most of their daily cutting needs. The slender shape makes it a perfect tool for slicing a and general cutting tasks. The super fine tip makes for a great prep tool for delicate tasks like garnish preparations.
The blade is finished with a lovely mottled tsuchime finish. A really well made black pakka wood Western-style handle and stainless steel bolster complete the package. This is an excellent choice for a cook who wants to enter the world of Japanese cutlery or for an established chef looking for a finely crafted precision instrument at a very competitive price. Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Tsuchime (Hammered) Stainless Edge Steel: VG-5 Stainless Steel Edge Grind: Even (See Choil Photo) HRC: 60-61 Edge Length: 150mm Blade Height: 30mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgtssa18||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-santoku-180mm-183.png||||||Kohetsu VG-5 Tsuchime Santoku 180mm||KG5-S18W||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||90.000||90.000 ||||||||||||1||1||1||0||||||||The Kohetsu line of kitchen knives is a great addition to any chef’s knife block or knife roll. These great performing and looking knives are clad with a unique hammered Tsuchime pattern, and use VG-5 steel on the cutting edge. This tough and easy to maintain steel is heat treated to 60 Rockwell. Light and easy to use, these knives will take a very nice edge and are easy to care for.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for most cutting tasks.
These are not only fun to use knives but they are easy to maintain too. The inner stainless core VG-5 is clad with a great looking outer layer of soft stainless steel that receives a really unique hammered tsuchime finish. This makes daily maintenance a breeze and adds to the great overall appeal of this well priced and well-built knife. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless Edge Steel: VG-5 Stainless HRC: 60-61 Edge Grind: Even (See Choil Shot) Weight: 6.2 ounces Blade Length: 179mm Total Length: 300mm Spine Thickness: 2mm Blade Height: 47mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5tssu27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-tsuchime-sujihiki-270mm-118.png||||||Kohetsu VG-5 Tsuchime Sujihiki 270mm||KG5-J27W||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Kohetsu is the name of our in-house brand of kitchen knives that we have created for cooks and chefs seeking high-end performance, great looks, and top-shelf fit and finish, all at an attractive price. The VG-5 line epitomizes this goal perfectly, and in our opinion, achieves it in spades!
VG-5 is a subgroup of the V Gold line of stainless steel. It is similar steel to the ubiquitous VG-10 with a slightly larger grain structure, which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is tough steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely sujihiki is a long knife, measuring in at 270mm. 270mm is about the most popular size for a slicing knife. It's great for carving and thin slicing a variety of ingredients with a speed and efficiency.
The knife comes with a well made black pakka wood Western-style handle and stainless steel bolster complete the package. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Stainless Hammered (Tsuchime) Edge Steel: VG-5 Stainless HRC: 60-61 Edge Grind: Even (See Choil Shot) Weight: 7.8 ounces / 222g Blade Length: 270mm Spine Thickness at Base: 2.5mm Blade Height: 41mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5stgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-gyuto-210mm-175.png||||||Kohetsu VG5 Stainless Gyuto 210mm||KG5-G21PC||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Stainless Gyuto 210mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10 aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price! Maker: Kohetsu Hamono Location: Seki City Japan Weight: 5.1 ounces / 146g Blade Length: 210 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Blade Grind: 60/40 (Left or Right handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Grey Pakka Wood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5stgy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-gyuto-240mm-222.png||||||Kohetsu VG5 Stainless Gyuto 240mm||KG5-G24PC||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||160.000||160.000 ||||||||||||1||1||1||0||||||||These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10 aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and the knife can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price! Maker: Kohetsu Hamono Location: Seki City, Japan Weight: 6.5 ounces (186g) Blade Length: 240 mm Total Length: 385 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Blade Grind: 60/40 (left or right handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Grey Pakka Wood Octagonal Ferrule: Black Pakka Wood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5na17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-nakiri-175mm-216.png||||||Kohetsu VG5 Stainless Nakiri 175mm||KG5-N17PC||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Stainless Steel Nakiri kitchen knife. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10 aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price. Maker: Kohetsu Hamono Location: Seki City, Japan Blade Grind: 60/40 (left- or right-handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Grey Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 5.0 oz (144 g) Blade Length: 165 mm Total Length: 319 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Maker: Kohetsu Hamono Location: Seki City, Japan Blade Grind: 60/40 (left- or right-handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Grey Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 2.5 ozs / 70g Blade Length: 150 mm Overall Length: 272 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 29.5 mm Maker: Kohetsu Hamono Location: Seki City Japan Weight: 4.9 ounces / 140g Blade Length: 180 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 47.5 mm Blade Grind: 60/40 (Left or Right handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Grey Pakka Wood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5stsu27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-sujihiki-270mm-222.png||||||Kohetsu VG5 Stainless Sujihiki 270mm||KG5-J27PC||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Stainless Sujihiki 270mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10 aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price! Maker: Kohetsu Hamono Location: Seki City, Japan Weight: 6.1 ounces (178g) Blade Length: 270 mm Total Length: 415 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Blade Grind: 60/40 (left or right handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Grey Pakka Wood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohetsuwhite2||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-64.png||||||Kohetsu White #2 ||||kitchen-knives > kohetsuknives > ||Knife Brands > Kohetsu Knives > ||||||||||||||||0||1||0||0||||kowh2na16 kowh2sa16 kowh2bu17 ||||The Kohetsu White #2 knives are affordably priced blades with excellent steel and nice handles. Made exclusively for Chef Knives To Go in Sanjo City, Japan. Once you try this series, we think you'll be a fan of the way they cut and sharpen.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kowh2bu17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-bunka-170mm-248.png||||||Kohetsu White #2 Bunka 170mm||TSB-B16W||newarrivals > ||New Arrivals > ||140.000||140.000 ||||||||||||1||1||1||0||||||||This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi white #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakkawood octagonal handle. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (see choil photo) Weight: 4.0 oz (114 g) Edge Length: 173 mm Total Length: 314 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kowh2na16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-nakiri-165mm-253.png||||||Kohetsu White #2 Nakiri 165mm||TSB-N16W||newarrivals > ||New Arrivals > ||140.000||140.000 ||||||||||||1||1||1||0||||||||This Kohetsu nakiri was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi white #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakkawood octagonal handle. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (see choil photo) Weight: 4.9 oz (140 g) Edge Length: 162 mm Total Length: 308 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kowh2sa16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-santoku-165mm-223.png||||||Kohetsu White #2 Santoku 165mm||TSB-S16W||newarrivals > ||New Arrivals > ||140.000||140.000 ||||||||||||1||1||1||0||||||||This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi white #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakka wood octagonal handle. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (see choil photo) Weight: 4.4 oz (124 g) Edge Length: 169 mm Total Length: 306 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobybl1gy22||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-by-blue-1-gyuto-225mm-23.png||||||Konosuke BY Blue #1 Gyuto 225mm||GT225-BY-Blue1||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||600.000||600.000 ||||||||||||1||1||1||0||||||||We’re proud to announce the release of the newly introduced Konosuke BY 225mm Gyuto in Blue #1 Steel, the latest creation from our friends at Konosuke Sakai.
This new line is forged by the legendary Yoshikazu Tanaka, one of Japan’s most respected blacksmiths, and finished entirely in-house at Konosuke’s workshop. Each blade is hand-sharpened and polished on Japanese whetstones by Konosuke’s own craftsmen, ensuring the flawless grind, polish, and fit and finish that the brand is known for. The result is a knife that embodies the perfect balance of tradition, performance, and refinement.
Please note that these are unique, and each one will vary from the specs listed below. Maker: Konosuke Location: Sakai, Japan Line:BY Knife Type: Gyuto Steel Type: Blue #1 Carbon Steel Cladding: Soft Iron Handle: Khii Ebony Handle Type: Octagonal Construction Type: San Mai Blade Grind: Even, 50/50 Weight: 7.3oz (207g) Edge Length: 220 mm Total Length: 375 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 54 mm Saya: Included Wooden Box: Included Please note Konosuke intentionally gaps the handle machi for aesthetics||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kofubl2gy21||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-blue-2-gyuto-210mm-542.png||||||Konosuke Fujiyama FM White #1 Gyuto 225mm||C3188||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||450.000||450.000 ||||||||||||1||1||1||0||||||||The New Konosuke Fujiyama line of kitchen knives is the stuff of legend. For as long as they have been made, these knives have received universal praise for their extraordinary designs, grinds, and fit and finish. Over the years Fujiyama knives have been hard to come by, and as a result, high on the lists of collectors and enthusiasts worldwide.
The original Fujiyama sharpener recently took some time off, which caused a break in production. The new sharpener is now up to speed and Fujiyamas are once again in stock, albeit briefly! The first wave of new knives bears the FM nomenclature to differentiate them from older varieties and some one-off specials that occasionally pop up.
The knife featured here is one of the latest iterations of the new variety, in that it bears some lovely hand-engraved kanji elements made by master engraver Mr. Kawamura. Otherwise, this is pure Fujiyama fare. From the stunning polishing and grinds to the extraordinary fit and finish, these blades are heirlooms in every regard.
One per customer.
Maker: Konosuke Location: Sakai, Japan Edge Steel: White #1 Cladding: Soft Iron HRC: 61 Edge Grind: 50/50 (See Choil Photo) Handle: Khii Laurel Octagonal Weight: 6oz / 172g Engraving: Hand-engraved by Akane san Edge Length: 221mm Spine Thickness at Base: 3mm Blade Height: 52mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kowhst||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-series-94.png||||||Konosuke Fujiyama Series||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||kolapin kofubl2gy21 kofubl2gy211 konosukeshirts ||||The Fujiyama series is an iconic brand by our best maker. These are hand forged, and hand hammered knives with superior fit and finish and nice hand engraving. Konosuke is renowned for high-quality fit and finish using the finest quality steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kofubl2gy211||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-blue-2-gyuto-210mm-501.png||||||Konosuke Fujiyama White #1 Gyuto 210mm||KFW1-G210-Ebony||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||490.000||490.000 ||||||||||||1||1||1||0||||||||Konosuke Fujiyama FM White #1 Gyuto 210mm Ebony With Leather Sheath.
One per customer. Maker: Konosuke Location: Sakai, Japan Series: Fujiyama Edge Steel: White #1 Cladding: Soft Iron HRC: 61+- Edge Grind: 50/50 (See Choil Photo) Engraving: Hand Engraved Edge Length: 201mm Height: 50mm Spine Thickness: 2.4mm Weight: 5.1oz / 146g Handle: Khii Ebony Octagonal Machi: Gapped "Tokyo Style" Includes Konosuke Leather Sheath||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kogsla||item.||solidtemplate||konosukelasers||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-lasers-68.png||||||Konosuke GS+||||specials > forknco > konosuke-knives > konosukelasers > ||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > ||||||||||||||||0||1||0||0||||kogspe150 kogsgy210 kogsgy24 konape15 konagy21 konagy24 ||||Introducing the new Konosuke GS+ high carbon semi-stainless line from Konosuke-Sanjo. With the GS+ line we focused on details we feel make a difference not only in the day to day use and performance of the knife, but also in the life of the knife. Improvements include higher heel height on the 210mm gyuto, raised HRC to 61-62, smoother grinds, better fit and finish, and new Khii chestnut octagon handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kogsgy210||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-210-253.png||||||Konosuke GS+ Gyuto 210mm||KGS-G210||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||199.950||199.950 ||||||||||||1||1||1||0||||||||The all new Konosuke GS+ line is new and improved to give a higher level of performance to an already great knife. The GS+ line has an HRC of 61-62, smoother grinds, better fit and finish, and new Khii chestnut octagon handles. You'll notice a small gap between the handle and the machi which is mostly aesthetic and it's often called "Tokyo Style" since many knives made in Tokyo have this feature. Japanese swords often have this gap to accommodate the hilt (called a Tsuba) and this alludes to that tradition. Enjoy! Maker: Konosuke Location: Sakai Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Weight: 4.2 ounces Blade Length: 200 mm Total Length: 355 mm Spine Thickness at Base: 2.2 mm Blade Height: 47.3 mm Handle: Khii Chestnut Octagonal No Ferrule Please trust the photos. The video handle is an old one.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kogsgy24||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-240mm-266.png||||||Konosuke GS+ Gyuto 240mm||KGS-G240||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||229.950||229.950 ||||||||||||1||1||1||0||||||||Introducing the new Konosuke GS+ series—a breakthrough in knife performance and design. Engineered with an impressive HRC of 61-62, each knife features exquisitely smooth grinds, a superior fit and finish, and the striking new Khii chestnut octagon handle that combines comfort with contemporary style. A subtle gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. Experience the perfect fusion of modern innovation and time-honored craftsmanship with the Konosuke GS+ series. Maker: Konosuke Location: Sakai Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Weight: 4.5 oz/ 128g Blade Length: 236 mm Overall Length: 390 mm Spine Thickness at Heel: 2.1 mm Blade Height at Heel: 49.7 mm Handle: Khii Chestnut Octagonal No Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kogspe150||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-petty-150-168.png||||||Konosuke GS+ Petty 150mm||KGS-P150||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||149.950||149.950 ||||||||||||1||1||1||0||||||||The all new Konosuke GS+ line is new and improved to give a higher level of performance to an already great knife. The GS+ line has a HRC of 61-62, smoother grinds, better fit and finish and new Khii chestnut octagon handles. You'll notice a small gap between the handle and the machi which is mostly aesthetic and it's often called "Tokyo Style" since many knives made in Tokyo have this feature. Japanese swords often have this gap to accommodate the hilt (called a Tsuba) and this alludes to that tradition. Enjoy! Weight: 1.8 oz (51 g) Edge Length: 142 mm Total Length: 285 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2ki24eb||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-kiritsuke-240mm-ebony-168.png||||||Konosuke HD2 Ebony Kiritsuke 240mm ||KHD2-K240Ebony||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||445.000||445.000 ||||||||||||1||1||1||0||||||||The Konosuke HD2 line of knives is the stuff of legend. If you like a laser, this is a knife that has to be tried and, probably, owned. It defines a class with its amazing grind, simple elegance, and extreme abilities.
It’s a laser, so it is ultra-thin. But it is still a rigid and responsive knife. The grind is slightly convex and it manifests this in an ability to make food molecules part before it!
This kiritsuke version of the classic HD gyuto is a rare beast and in many circles a most desirable one. The obvious physical difference is the kiritsuke tip. It makes for a more blade-forward balance while enhancing its cutting capabilities, especially with more intricate food preparations. It looks super cool too!
The most pronounced difference, however, is a profile for more flat than the standard gyuto. There is almost twice as much flat area and it is this difference that sets the kiritsuke apart and makes it a favorite for many users.
This knife is given extra value in that it features a Khii ebony handle. This is another example of the Konosuke devotion to quality. It is perfectly sized and weighted to balance the blade in feel, heft, and aesthetics. This is a great knife made greater with the addition of the beautiful handle. Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. Maker: Konosuke Location: Sakai, Japan Construction: Mono Steel Steel Type: HD2, Semi Stainless Height above heel: 51mm Spine thickness at heel: 2.5mm Blade length heel to tip: 233mm Weight: 6.2 ounces Handle: Ebony Ferrule: Laurel Please note Konosuke intentionally gaps the handle and machi for aesthetics. See handle. Edge: 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd21wa||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-210mm-wa-gyuto-91.png||||||Konosuke HD2 Gyuto 210mm||KHD2-G210||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||275.000||275.000 ||||||
Thanks for all the help guys. After months of research,I pushed the button. I called just to ask a few questions and Mark was great. Ordered on Friday,came in on Monday (that was free shipping too). I didn’t know that I was ordering a 210mm razor blade. There is no need to further describe how sharp this knife is and how well it cuts. If you have one,you know. If you don’t...,push the button. For anyone trying with this in your choice list,buy it. I dropped a tomato on it from about a foot up...warm butter. I am push cutting without even thinking about it,never would have even tried that before. I felt so bad about it’s blade hitting my regular wooden cutting board,I ordered a 20x15x3.5 inch end grain board. A beautiful knife like this should never touch anything else.
Now.... wa petty anyone? :D
0.3||2.000 ||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. The HDs have the same dimensions as the knives in their White #2 line but utilize an exclusive semi-stainless steel which brings an ease of maintenance and edge retention to the equation.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ho wood handle with water buffalo ferrule.
Because this knife is 220mm it is too long for all of our 210mm gyuto sayas. Please choose the 8" blade guard instead. Maker: Konosuke Location: Sakai, Japan Weight: 4.5 oz (128 g) Edge Length: 220 mm Total Length: 379 mm Spine Thickness at Base: 2.4 mm Blade Height at Base: 49.0 mm Please note this is the new version that is taller than the old one. Maker: Konosuke Location: Sakai, Japan Weight: 5.1 oz (146 g) Edge Length: 220 mm Total Length: 375 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm Please note this is the new version that is taller than the old one.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2gy21la||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-laurel-139.png||||||Konosuke HD2 Gyuto 210mm Laurel||KHD2-G210Laurel||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of Japanese knife-making in Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines.
The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished laurel octagonal handle.
Because this knife is 220mm it is too long for all of our 210mm gyuto sayas. Please choose the 8" blade guard instead. Maker: Konosuke Location: Sakai, Japan Weight: 5.1 oz (144 g) Edge Length: 220 mm Total Length: 375 mm Spine Thickness at Heel: 2.4 mm Blade Height at Heel: 48.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohdwa24||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-wa-gyuto-ho-240mm-119.png||||||Konosuke HD2 Gyuto 240mm||KHD2-G240||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||319.000||319.000 ||||?wmode=transparent"||||2.000 ||||1||1||1||0||||||||Introducing the Konosuke HD2 Gyuto Ho 240mm. First, let's talk about its featherlight construction, weighing just 136g. The Konosuke HD2 Gyuto Ho is a true lightweight champion. Couple that with its unbelievably thin grind and razor-sharp edge straight out of the box, and you have a knife that deserves the title of a laser. It effortlessly glides through food, embodying the expression "a knife through butter" in a way that's almost indescribable.
The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.
Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.
Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this. Maker: Konosuke Location: Sakai, Japan Steel: HD2 Mono Steel Construction Weight: 4.6 oz (132 g) Edge Length: 233 mm Total Length: 390 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm Handle: Ho Octagonal Ferrule: Buffalo Horn Please note Konosuke intentionally gaps handle and machi for aesthetics Edge: 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2cugy24||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-custom-gyuto-240mm-467.png||||||Konosuke HD2 Gyuto 240mm Ebony||KHD2-G240Ebony||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||379.000||379.000 ||||||||||||1||1||1||0||||||||Introducing the Konosuke HD2 Gyuto Ho 240mm, CKTG's best-selling gyuto. It screams quality with its lightweight and thin grind. The laser-like blade glides through food effortlessly. The shorter length offers a unique feel. The convex blade is simply beautiful, effortlessly slicing through produce. This iconic, super-thin knife delivers outstanding performance. Try it yourself! Maker: Konosuke Location: Sakai, Japan Steel: HD2 Mono Steel Construction Weight: 5.1 oz (146 g) Edge Length: 233 mm Total Length: 390 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm Please note Konosuke intentionally gaps handle and machi for aesthetics Handle: Konosuke Ebony Octagonal Edge: 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2gy24khl||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-khii-laural-118.png||||||Konosuke HD2 Gyuto 240mm Laurel||KHD2-G240Laurel||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||339.000||339.000 ||||||||||||1||1||1||0||||||||Undoubtedly, one of the most popular and talked about knives in the CKTG store is the Konosuke HD Gyuto. It is the laser by which most other lasers have been judged. It not only boasts the usual exemplary fit and finish common to all Konosuke high-end knives, but the beauty is more than skin deep.
The ultra-thin grind is pretty much unlike any other we know. This knife falls through produce. It is light yet stiff and responsive. The term razor sharp is given true meaning with the out-of-the-box edge. It is a knife that is all about subtleties and simplicity. The subtly convex blade is a thing of simple beauty. Slice into a soft tomato or other produce, and be prepared to be amazed. Elegance in design and function.
Made from HD semi-stainless steel, the Konosuke HD2 Gyuto is easier to care for than other equivalents made from high-carbon steel. It will patina over time, or you can keep it polished!
This knife is given extra value because it features a Khii Laurel handle. This is another example of Konosuke's devotion to quality. It is perfectly sized and weighted to balance the blade in feel, heft, and aesthetics. This is a great knife made greater with the addition of the beautiful handle. Maker: Konosuke Location: Sakai, Japan Steel: HD2 Mono Steel Construction Weight: 4.9 oz (140 g) Edge Length: 233 mm Total Length: 390 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm Please note Konosuke intentionally gaps handle and machi for aesthetics Handle: Konosuke Khii Laurel Octagonal Edge: 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohdkn||item.||solidtemplate||konosukelasers||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-knives-121.png||||||Konosuke HD2 Knives||||specials > forknco > konosuke-knives > konosukelasers > ||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > ||||||||||||||||0||1||0||0||||kohd2pe12la1 kohd2pe18 kohd2pe15eb kohd2pe15la kohd2pe12 kohd2na16 kohd2pe12eb kohd2na16eb kohd2na16la kohd21wa kohd2gyeb21 kohd2gy21la kohdwa24 kohd2gy24khl kohd2cugy24 kohd2ki24eb kohd2gy271 kohd2gy27 kohd2su27la kolapin ||||The Konosuke HD2 line uses a special tool steel that is semi stainless and holds a great edge. It bridges the gap between stainless ease of care and white steel's ability to take and keep an acute edge. I really like these knives and the fit and finish are impeccable as usual with all Konosuke knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2na16||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-61.png||||||Konosuke HD2 Nakiri 165mm||KHD2-NK||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke are one of our most popular manufacturers and the HD line is one of our biggest selling single lines.
The Hd2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for it’s use in all kinds of cutting, slicing and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy to sharpen edge, with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Ho wood handle with Water Buffalo ferrule. They also put a traditional Tokyo Style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional back when they only burned the handle into place. Please see the photos. Maker: Konosuke Location: Sakai, Japan Weight: 4.7oz Blade length: 165mm Overall length: 325mm Spine thickness at heel: 2.4 mm Blade depth at base: 49mm Handle: Magnolia Octagonal Ferrule: Traditional Buffalo Horn Machi: Gapped Machi||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2na16eb||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-ebony-61.png||||||Konosuke HD2 Nakiri 165mm Ebony||KHD2-NKEbony||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke are one of our most popular manufacturers and the HD line is one of our biggest selling single lines.
The Hd2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for it’s use in all kinds of cutting, slicing and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy to sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Ebony Octagonal handle. They also put a traditional Tokyo Style gap between the blade and the ferrule which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional back when they only burned the handle into place. Please see the photos. Maker: Konosuke Location: Sakai, Japan Weight: 4.7oz Blade length: 165mm Overall length: 325mm Spine thickness at heel: 2.4 mm Blade depth at base: 49mm Handle: Eboy Wood Octagonal Ferrule: Laurel Wood Machi: Gapped Machi||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2na16la||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-laurel-61.png||||||Konosuke HD2 Nakiri 165mm Laurel||KHD2-NKLaurel||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke are one of our most popular manufacturers and the HD line is one of our biggest selling single lines.
The HD2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for it’s use in all kinds of cutting, slicing and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy to sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo Style gap between the blade and the ferrule which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional back when they only burned the handle into place. Please see the photos. Maker: Konosuke Location: Sakai, Japan Weight: 4.7oz Blade length: 165mm Overall length: 325mm Spine thickness at heel: 2.4 mm Blade depth at base: 49mm Handle: Laurel Wood Octagonal Machi: Gapped Machi||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2pe12||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-165.png||||||Konosuke HD2 Petty 120mm||KHD2-P120||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||169.950||169.950 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Ho Wood Octagonal Ferrule: Black Buffalo Horn Weight: 1.8 oz/ 52g Blade Length: 112 mm Overall Length: 260 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 24.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2pe12eb||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-ebony-192.png||||||Konosuke HD2 Petty 120mm Ebony||KHD2-P120Ebony||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Mohagany Octagonal Ferrule: Ebony Weight: 2.3 oz/ 66 g Blade Length: 112 mm Overall Length: 256 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 24.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2pe12la1||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-laurel-157.png||||||Konosuke HD2 Petty 120mm Laurel||KHD2-P120Laurel||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||189.950||189.950 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Laurel Octagonal Weight: 1.9 oz/ 56 g Blade Length: 113 mm Overall Length: 257 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 24.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2pe18||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-180mm-230.png||||||Konosuke HD2 Petty 150mm||KHD2-P150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||179.950||179.950 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Ho Octagonal Ferrule: Buffalo Horn Weight: 2 oz/ 56 g Blade Length: 142 mm Overall Length: 289 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 27.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2pe15eb||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-ebony-61.png||||||Konosuke HD2 Petty 150mm Ebony||KHD2-P150Ebony||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||209.950||209.950 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Mohagony Octagonal Ferrule: Ebony Weight: 2.4 oz/ 68 g Blade Length: 142 mm Overall Length: 281 mm Spine Thickness at Heel: 1.8 mm Blade Height at Heel: 27.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2pe15la||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-laurel-61.png||||||Konosuke HD2 Petty 150mm Laurel||KHD2-P150Laurel||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle:Laurel Octagonal Weight: 2.2 oz/ 62 g Blade Length: 142 mm Overall Length: 281 mm Spine Thickness at Heel: 2.0 mm Blade Height at Heel: 27.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2gy271||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-270mm-522.png||||||Konosuke HD2 Sujihiki 270mm||KHD2-S270||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Konosuke HD2 is one of the iconic knives on our site. Known as a "laser" these knives are thin and cut exceedingly well.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned the grinds and geometry on this knife are designed for high performance, and boy does it deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is their very nice, ho wood octagonal with buffalo horn ferrule. Maker: Konosuke Region: Sakai, Japan Steel: HD2 HRC: 61 Type: Mono Steel Shape: Sujihiki Weight: 140g Height: 37mm Blade Length: 260mm Total Length: 420mm Handle: Octagonal Wood: Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2gy27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/konsosuke-hd2-gyuto-270mm-174.png||||||Konosuke HD2 Sujihiki 270mm Ebony||KHD2-S270Ebony||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||295.000||295.000 ||||||||||||1||1||1||0||||||||The Konosuke line of knives is very well known for their exceptional quality, incredibly thin grinds, and flawless performance. At 270mm this sujihiki is ready for whatever the home cook or professional chef can throw at it. This series of knives is one of the most popular, if not THE most popular series of knives that Chef Knives To Go carries.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treat on the blade is in the range of 61 HRC. As mentioned the grinds and geometry on this knife are designed for high performance, and boy does it deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is made of ebony and laurel in a slim, octagonal shape. Please note that Kosuke likes to install the handles with a small gap in the machi and it's intentional and it's called Tokyo Style. Maker: Konosuke Region: Sakai, Japan Steel: HD2 HRC: 61 Type: Mono Steel Shape: Sujihiki Blade Height: 41mm Blade Length: 261mm Total Length: 420mm Weight: 5oz/ 144g Spine Thickness: 2.2mm Handle: Octagonal Wood: Ebony Ferrule: Laurel||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2su27la||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-laurel-149.png||||||Konosuke HD2 Sujihiki 270mm Laurel||KHD2-S270Laurel||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||The Konosuke HD2 is one of the iconic knives on our site. Known as "lasers," these knives are thin and cut exceedingly well.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned the grinds and geometry on this knife are designed for high performance, and boy does it deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is laurel wood in an octagonal shape. Maker: Konosuke Region: Sakai, Japan Steel: HD2 HRC: 61 Type: Mono Steel Weight: 4.5 oz (128 g) Edge Length: 261 mm Total Length: 420 mm Spine Thickness at Base: 2.3 mm Blade Height at Base: 36.9 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konosuke-knives||item-1||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-knives-80.png||||||Konosuke Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||inwiko aboutus chfo1||||||||1||1||0||0||||konosuke1 kowhst konosukelasers ||||Konosuke Knives and Cutlery, also known as Kaneshige Cutlery. We are very proud to be the first US distributor of these fine Japanese knives made in Sakai City. Konosuke is renowned for high quality fit and finish using the finest quality steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konosukeks01||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-ks-01-32.png||||||Konosuke KS-01 White #1 Gyuto 225mm||KS-01||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||550.000||550.000 ||||||||||||1||1||1||0||||||||Konosuke KS-01 White #1 Gyuto 225mm
The Konosuke KS-01 Gyuto represents the latest step in Konosuke's pursuit of the perfect balance between sharpness, edge retention, cutting action, and everyday usability. Built with refined finishing techniques and in-house sharpening, this series pushes the boundaries.
Production numbers are limited, so if you're interested in the knife, don't wait! Expect the unmistakable Konosuke fit and finish that have earned the brand a loyal following.
Each knife is made by hand so measurements may vary.
Maker: Konosuke Location: Sakai, Japan Series: KS-01 Construction: San Mai, Hammer Forged by Mr. Tanaka Steel: White #1 Weight: 6.3 oz (179 g) Edge Length: 220 mm Total Length: 370 mm Spine Thickness at Base: 2.5 mm Blade Height: 54 mm Handle: Khii Ebony Octagonal Finish: Refined Konosuke Polish Saya Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kolapin||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-lapel-pin-179.png||||||Konosuke Lapel Pin||KonoPin||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||6.950||6.950 ||||||||0.100 ||||1||1||1||0||||||||This small pin has the Konosuke logo enameled on it and it's a fun way to show off one of the top knife brands from Sakai. Size 1.25" x .425"||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konosukelasers||item.||solidtemplate||konosuke-knives||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-lasers-99.png||||||Konosuke Lasers||||specials > forknco > konosuke-knives > ||Resources > For Knife Collectors > Konosuke Knives > ||||||||||||||||0||1||0||0||||kohdkn kogsla koswst ||||The knives under the Konosuke Laser section are all done by the same blacksmith and he is distinct and separate from the Fujiyama blacksmith. So to keep things organized I'm going to refer to the blades made by this blacksmith as Konosuke Lasers. He does the same blade shapes and specs using stamping so they tend to be nearly identical from series to series and they are very thin which is why I'm nicknaming them "lasers."||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koleshfor24||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-240mm-13.png||||||Konosuke Leather Sheath for 240mm||Kono-Leather||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||60.000||60.000 ||||||||||||1||1||1||0||||||||Konosuke Leather Sheath for 240mm Gyuto
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke’s 240mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konagy21||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-27.png||||||Konosuke Nashiji Gyuto 210mm||KGS-N-G210||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Experience the pinnacle of Japanese craftsmanship with the Konosuke Nashiji Gyuto 210mm, meticulously forged in Sakai, Japan. This exquisite knife boasts a traditional San Mai construction, marrying a razor-sharp GS+ semi-stainless edge with a resilient stainless steel cladding, all finished in the striking nashiji style. Designed for precision and balance, its 200mm blade, paired with a spine thickness of just 2mm at the base and a 42mm blade height, ensures effortless slicing and superior control. The uniquely crafted Khii Laurel octagonal handle, seamlessly integrated without a ferrule, provides a comfortable, secure grip while exuding timeless elegance. Maker: Konosuke Location: Sakai, Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Finish: Nashiji Weight: 5.5 oz (158 g) Edge Length: 200 mm Total Length: 357 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Khii Laurel Octagonal No Ferrule - Gapped Machi in the Tokyo Style||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konagy24||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-240mm-27.png||||||Konosuke Nashiji Gyuto 240mm||KGS-N-G240||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||229.950||229.950 ||||||||||||1||1||1||0||||||||Discover the evolution of culinary precision with the all-new Konosuke GS+ series. Each knife is meticulously engineered to an HRC of 61-62, delivering flawlessly smooth grinds, an impeccable fit, and a refined finish. The distinctive Khii chestnut octagon handle offers both ergonomic comfort and modern elegance, ensuring a secure grip for every cut. A subtle gap between the handle and machi—affectionately known as "Tokyo Style"—nods to traditional Japanese sword-making, reminiscent of the Tsuba that once defined classic blades. Elevate your kitchen experience with the perfect fusion of innovation and timeless craftsmanship found in the Konosuke GS+ series. Maker: Konosuke Location: Sakai Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Finish: Nashiji Weight: 6.3 ounces / 180g Blade Length: 236mm Total Length: 392 mm Spine Thickness at Base: 2.3 mm Blade Height: 50mm Handle: Khii Laurel Octagonal No Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konape15||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-petty-150mm-27.png||||||Konosuke Nashiji Petty 150mm||KGS-N-P150||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||149.950||149.950 ||||||||||||1||1||1||0||||||||Introducing the new Konosuke GS+ Nashiji—a refined upgrade that blends cutting-edge performance with timeless Japanese design. Boasting an HRC of 61-62 for a razor-sharp edge and smoother grinds, it features precise fit and finish, complemented by Khii laurel octagon handles for secure, modern elegance. The subtle "Tokyo Style" gap between handle and machi pays homage to traditional sword-making, uniting heritage with innovation. Maker: Konosuke Location: Sakai Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Finish: Nashiji Weight: 2.3 ounces / 66g Blade Length: 140mm Total Length: 283mm Spine Thickness at Base: 2mm Blade Height: 28mm Handle: Khii Laurel Octagonal No Ferrule-Gapped Machi||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koswst||item.||solidtemplate||konosukelasers||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-63.png||||||Konosuke Swedish Stainless||||specials > forknco > konosuke-knives > konosukelasers > ||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > ||||||||||||||||0||1||0||0||||koswstgy21 koswstgy24 koswstgy27 ||||The Konosuke Swedish Stainless knives are laser thin, light weight and have impeccable fit and finish with rounded choil and spine for nice comfortable feel. The Swedish steel is a very fine-grained and is heat treated to 61 Rockwell. These knives have excellent cutting action due to the excellent, thin grinds and geometry.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koswstgy21||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-210mm-190.png||||||Konosuke Swedish Stainless Gyuto 210mm||KSS-G210||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||The Konosuke Swedish Stainless knives are laser thin, light weight and have impeccable fit and finish with rounded choil and spine for nice comfortable feel. The Swedish steel is a very fine-grained and is heat treated to 61 Rockwell. These knives have excellent cutting action due to the excellent, thin grinds and geometry.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koswstgy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-240mm-346.png||||||Konosuke Swedish Stainless Gyuto 240mm||KSS-G240||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Konosuke Swedish Stainless knives are laser thin, light weight and have impeccable fit and finish with rounded choil and spine for nice comfortable feel. The Swedish steel is a very fine-grained and is heat treated to 61 Rockwell. These knives have excellent cutting action due to their excellent, thin grinds and geometry. Location: Sakai, Japan Knife Type: Gyuto Steel Type: Swedish Stainless Handle Type: Octagonal Ho Wood Construction Type: Mono-Steel Blade Grind: Even, 50/50 Weight: 4.6 oz (132 g) Edge Length: 235 mm Total Length: 392 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 48 mm Handle: Ho Octagonal Ferrule: Buffalo Horn Please note Konosuke intentionally gaps handle and machi for aesthetics||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koswstgy27||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-steel-gyuto-270mm-55.png||||||Konosuke Swedish Stainless Gyuto 270mm||KSS-G270||resources > gyutos > gyutos270mm > ||Knife Types > Gyutos > Gyutos 270-300mm > ||295.000||295.000 ||||||||||||1||1||1||0||||||||The Konosuke Swedish Stainless Knives are crafted with precision, offering an ultra-thin, lightweight design that ensures exceptional balance and ease of use. Each knife features an impeccable fit and finish, with a rounded choil and spine for a comfortable grip, making them a pleasure to handle.
Made from high-quality Swedish stainless steel, these knives boast a fine-grained structure and are heat-treated to an impressive 61 Rockwell hardness. This meticulous construction results in superior edge retention and durability. Thanks to their expertly crafted thin grinds and refined geometry, these knives deliver outstanding cutting performance with minimal resistance. Location: Sakai, Japan Knife Type: Gyuto Steel Type: Swedish Stainless Handle Type: Western, Black Pakka Wood Construction Type: Mono-Steel Blade Grind: Even, 50/50 Weight: 8.1 oz (232 g) Edge Length: 273 mm Total Length: 400 mm Spine Thickness at Heel: 2.4 mm Blade Height at Heel: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konosukeshirts||item-1||solidtemplate||kowhst||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-shirts-27.png||||||Konosuke T-Shirt||Kono-Shirts||shopbysteel > blue2steel > kowhst > ||Shop by Steel > Blue #2 Steel > Konosuke Fujiyama Series > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Konosuke Japanese Knife T-Shirt – Wear Your Passion
Show your love for world-class Japanese craftsmanship with the Konosuke Japanese Knife T-Shirt. Designed for knife enthusiasts, chefs, and collectors alike, this premium tee blends style, comfort, and a nod to one of Japan’s most revered knife makers.
Crafted from soft, high-quality fabric, this T-shirt offers a perfect fit for all-day wear—whether you’re in the kitchen, at the shop, or just out and about. Featuring a sleek Konosuke design, it’s a subtle yet bold statement of appreciation for fine blades and expert craftsmanship.
Perfect as a gift or a personal wardrobe staple, the Konosuke Japanese Knife T-Shirt lets you represent your passion with effortless style.||"Size" "Medium" "Large" "X-Large" "XX-Large"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|midavg||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-damascus-vg-10-71.png||||||Kotetsu Damascus VG-10||||shopbysteel > vg10steel > ||Shop by Steel > VG-10 Steel > ||||||||||||||||0||1||0||0||||mivgda21gy mivgdagy24 ||||The Kotetsu Damascus series features VG-10 stainless steel with nice 33 layer stainless steel Damascus cladding for easy care and great performance. Kotetsu (formerly known as Minamoto Kotetsu) makes great knives with excellent fit and finish. Made in Seki City, Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miha19||item.||solidtemplate||19c27steel||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-19c27-67.png||||||Kotetsu Hamon 19C27||||shopbysteel > 19c27steel > ||Shop by Steel > 19C27 Steel > ||||||||||||||||0||1||0||0||||mihape15 gohada24gy mi19hasa18 mihagy18 ||||Kotetsu (formerly known as Minamoto Kotetsu) knives are made in Seki, Japan, and offer excellent quality at affordable prices. These particular knives are made with 19C27 steel which is a favorite stainless steel used in many high quality kitchen knives. It's particularly good due to its full stainless qualities and because it has good wear resistance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihagy18||item-1||solidtemplate||miha19||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-gyuto-185mm-144.png||||||Kotetsu Hamon 19C27 Gyuto 185mm||MKP-YS901||shopbysteel > 19c27steel > miha19 > ||Shop by Steel > 19C27 Steel > Kotetsu Hamon 19C27 > ||135.000||135.000 ||||||||2.000 ||||1||1||1||0||||||||Kotetsu Hamon 19C27 Gyuto 185mm. This is an awesome little gyuto. It is small enough to do detail work, but it has the heft needed for larger jobs. The steel used, 19C27, is well known for its excellent edge retention and ease of sharpening. The pakka wood handle and the hamon finish give these knives great aesthetics and make these knives a great deal! Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Weight: 4.9 oz (140 g) Edge Length: 184 mm Total Length: 304 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gohada24gy||item-1||solidtemplate||miha19||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-nakiri-79.png||||||Kotetsu Hamon 19C27 Nakiri 165mm||MKP-YS902||shopbysteel > 19c27steel > miha19 > ||Shop by Steel > 19C27 Steel > Kotetsu Hamon 19C27 > ||135.000||135.000 ||||||||||||1||1||1||0||||||||These Kotetsu Hamon nakiris are a fantastic deal! The blades are made from top quality 19C27 stainless steel with HRC of 60. The western handles are made from pakka wood and have good fit and finish. Kotetsu (formerly Minamoto Kotetsu) is based in Seki, Japan, and they have a long history and reputation as offering good knives at reasonable prices. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Steel: 19C27 Stainless Weight: 5.5 oz (156 g) Edge Length: 166 mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm Handle: Pakka Wood, Western||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihape15||item-1||solidtemplate||miha19||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-petty-150mm-168.png||||||Kotetsu Hamon 19C27 Petty 150mm||MKP-YS903||shopbysteel > 19c27steel > miha19 > ||Shop by Steel > 19C27 Steel > Kotetsu Hamon 19C27 > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Kotetsu 19C27 Hamon Petty 150mm is a versatile and stylish addition to any kitchen. At 152mm, this long petty knife bridges the gap between precision and power, making it an exceptional all-around workhorse. Crafted from high-performance 19C27 stainless steel with a heat treatment reaching HRC 60-61, it offers outstanding edge retention and effortless sharpening. The blade's elegant hamon finish adds a touch of sophistication, while the precise fit and finish showcase meticulous craftsmanship. Designed by Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) as part of their Kumadori line, this knife features a laser-cut, san-mai construction with durable stainless cladding and a comfortable Yo (Western) handle for superior control. Experience exceptional quality and performance at an unbeatable value with this remarkable petty knife. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Line: Kumadori Construction: Laser Cut, San Mai Steel: 19C27 Stainless Cladding: Stainless Handle: Yo (Western) Scales: Black Pakka Wood Weight: 2.8 oz (80 g) Edge Length: 152 mm Total Length: 264 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mi19hasa18||item-1||solidtemplate||miha19||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-19c27-hamon-santoku-180mm-92.png||||||Kotetsu Hamon 19C27 Santoku 180mm||MKP-YS900||shopbysteel > 19c27steel > miha19 > ||Shop by Steel > 19C27 Steel > Kotetsu Hamon 19C27 > ||135.000||135.000 ||||||
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.
The profile you see here is very tall for a gyuto and the knife has a nice workhorse feel to it, even though the edge geometry is thin. This is a big performer capable of tackling pretty much any normal kitchen cutting task. If you like the feel of a big knife with lots of knuckle clearance then this knife is for you.
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto-style tip is perfect for getting into hard-to-reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out-of-the-box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and gray pakka wood handle.
Our bunka saya is too big for this thin knife. Try the blade guard instead.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block.
The Kohetsu HAP40 Wa Gyuto 210mm is the smaller of the gyuto styles. It weighs in at about 5.5 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC) -- even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Kitchen knives made from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with this beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. The profile is moderately flat with a bit of belly towards the fine tip. They come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from the "voodoo steel" HAP40, it will hold that edge for a long time. Sharpening is also not a huge chore as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef-style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. It's also quite thin, to the point of being regarded as a laser-style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark gray pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives that combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
Kohetsu makes these knives out of HAP40 semi-stainless steel, which is forged to a very hard 65 Rockwell. In simple terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. HAP40 polishes to a super sharp edge reasonably easily, especially considering its hardness. It holds that sharpness better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
The blade is matched with a gray pakka wood handle and a black pakka wood ferrule.
This is a basic chef-style gyuto but with that fun and functional kiritsuke tip. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The profile is fairly flat all the way to the slim tip. It is quite thin, to the point of being regarded as a laser-style blade. The reverse tanto tip makes it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. These knives come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from HAP40, it will hold that edge for a long time. Sharpening is also not a huge task as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.
Nakiris have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also quite thin. This makes them a perfect choice for cutting and chopping vegetables. They have become increasingly popular in American home kitchens for their abilities and interesting look.
Nakiris differ according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
The inner core of HAP40 is covered with a full stainless cladding for strength and ease of maintenance. This is a very fine example of the breed with a nice understated look and fine edge grinds. It comes with a well-finished black and gray octagonal handle made with pakka wood.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Petty knives are the second most popular blade for home chefs after the ubiquitous chef knife. With their light and nimble character they can be used for almost any cutting task on small ingredients as well as the preparation of garnishes and fine decorative items. The Kohetsu HAP40 range of kitchen cutlery is one of our most popular. Being both easy to maintain and exhibiting great edge retention, it is the perfect choice for home chefs who do not wish to spend too much time caring for the blade. The nicely finished gray pakkawood handle features a black pakkawood ferrule--the combination is attractive and understated. Great price and outstanding performance are the qualities most apparent with the Kohetsu HAP40 line. This is no exception.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 30mm. It has a nicely shaped tip and gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades it is certainly no laser. This fine utensil features a progressive grind and is finished with a symmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals, and the robust core of semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and grey pakka wood octagonal handle.
The slim and light blade measures just slightly under the advertised 180mm with a nice height of 29mm. It has a nicely shaped tip and a gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades, it is certainly no laser. This fine utensil features a progressive grind and is finished with an asymmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals. The robust core of this semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and gray pakka wood octagonal handle.
HAP40 steel is at the top of our knife steel list. Hitachi Metals manufactures this excellent alloy. It is a fine-grained alloy that can take a screaming sharp edge and be sharpened with relative ease. The inner core is further strengthened and protected by fully stainless outer cladding.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and would make a great addition to your kitchen knife roll or block.
The blade is quite thin in profile and is quite light in weight. Spine thickness is on the thin side with just a little taper to the tip. It is a 50/50 bevel edge so it's perfect for left- or right-handed users. The long, slender blade is slightly curved at the spine for extra clearance at the handle end. The edge has a very smoothly curved profile with a mild belly. Out-of-the-box edge sharpness is very good.
The knife has very good fit and finish on the handle, which is a traditional pakka wood octagonal design with a black pakka wood ferrule (the handle has been upgraded since the video was made). The balance is quite forward due to the light handle. This is a nice trait to have on a long-bladed knife. These knives are purposely sharpened with a very thin edge, especially in the tip region. Because of this, there might be some slightly cloudy scratch patterns in these areas. This is not a defect.
The Kohetsu HAP40 Wa Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.8 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 65-66 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with the beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 HRC, harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. It also polishes to a razor-sharp edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
The knife protector fits much better than a saya since this is a thin knife.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife.
Average rating is 4.8
By: Shawn
Alexandria,MNExcellent knife! I needed something my wife would not have to maintain like my carbon steel knives. The blade height is not high enough to keep my man knuckles off the cutting board,but fits her quite nicely. The edge is quite impressive out of the box slicing through newspaper as fast as you can push it with no hesitation and it falls right through food. I have been using it as a home cook for about a week with no noticeable drop in performance and no sharpening. It dropped one star because of the grind,it is not quite convex enough to prevent food from sticking to it. Well worth the money,buy it!
0.3By: Hutch
Chicago,ILExcellent knife,fit and finish is very good. The knife came sharp out of the box and holds its edge for a long time,thanks to the Hap40 steel. Performance is also very good,the knife is thin behind the edge and the grinds are good. A+ on this Gyuto,highly recommend.
0.3By: Steve
Castro Valley,CAThis is a great knife because it glides through hard veggies without effort. That is,of course,due mostly to the thinness of the blade. I haven’t used it long enough to saying anything about how well the steel stays sharp or how easy it is to sharpen. Mine is still wickedly sharp. It’s no secret that ultra hard particle steel knives will lose that insanely sharp edge somewhat quickly,but will hold a still very sharp edge for an equally insanely long time. This suits me just fine.
My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn’t provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
0.3My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn’t provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
By: Rai
Toronto,CanadaAbsolutely perfect knife for me. The size,the feel and the edge are just what I need for almost every job. I love it
0.3By: kevin
worcster,mathis is the best one i have used. I work at a very strong restraunt.before I need sharp my knivies everyday,include aoko knife.but this knife i use it 2 week,it was still very sharp.used one month,only sharp it with strop. this knife can cut meat like butter
0.3The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy-to-wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale, but is certainly no laser. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.
The Hitachi-made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi-stainless edge will eventually take on a nice patina. A mahogany Western-style handle is attached with a stainless bolster and three rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Average rating is 5
By: Lawrence yeung
Toronto,OntarioThis knife is just incredible I first ordered the nakiri version and the edge retention was just so phenomenal i just had to order the 240mm version,it lasted 3 weeks without having to hone it on my ceramic. In my opinion better than my $600 Takamura. This is the knife of the future guys. Even at rockwell 66 this knife doesn’t chip
0.3By: Wes
Los AngelesI’ve only had this one a week,but I’m already very impressed. I’ve banged it on the board a little and it is apparent that the edge on this knife just will not roll.
It’s a fairly heavy knife,and quite stiff. I think I understand why Mark went with a western handle out of the gate - this is not a delicate knife. On the other hand it is very thin - thinner,I’m surprised to see,than my Moritaka 210 gyuto.
I think this would be great for anyone who wanted an all-purpose knife that doesn’t have to be babied,and that takes and keeps a super-sharp edge without having to be sharpened too frequently. Which is exactly what I wanted,and got!
0.3It’s a fairly heavy knife,and quite stiff. I think I understand why Mark went with a western handle out of the gate - this is not a delicate knife. On the other hand it is very thin - thinner,I’m surprised to see,than my Moritaka 210 gyuto.
I think this would be great for anyone who wanted an all-purpose knife that doesn’t have to be babied,and that takes and keeps a super-sharp edge without having to be sharpened too frequently. Which is exactly what I wanted,and got!
The fourth knife in the line of HAP40 knives by Kohetsu is this great-looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2mm thick blade (at the heel) and 7.4oz weight are also typical for this type and style of knife. What's not average is its performance, especially related to ease of edge maintenance. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive.
The Kohetsu HAP40 Western Gyuto 270mm is the king of the hill in this line of exclusive-to-CKTG kitchen knives. It is a large knife fit for tackling the big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. It requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef-style knives with ease and efficiency.
For all its length, the knife is not super tall at just 52.4mm. The profile is fairly flat all the way to the slim tip. It’s also quite thin…but no laser for sure. Because of its smaller dimensions relative to other 270mm gyutos, it is a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its fully stainless steel cladding over the core of HAP40 steel.
Coupled to a really comfortable Western-style mahogany handle with stainless bolster and rivets, the knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
The alloy used for this lovely honesuki is HAP40. This semi-stainless steel is forged to a very hard 65 Rockwell. HAP40 is one of the hardest steels available for knife-making, and it provides fantastic edge retention. It also polishes to a razor's edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
This HAP40 Western Honesuki is a poultry boning knife. The shape is specific to that task: pointed tip, triangle shape, and fairly thick and robust. This example is double bevel as opposed to many others that are single bevel, and thus more difficult to sharpen. Do remember that they are boning knives and are not intended to cleave bones like a cleaver or deba.
The blade is coupled to a fine-looking Western-style handle with scales made from rosewood and attached with three stainless rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it.
If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive.
Average rating is 4
By: Ken
Parker,CoGot this knife yesterday and couldn’t wait to try it out. The cutting edge was very sharp at the toe and heal,but dull in the center of the blade. Upon close inspection I discovered that the cutting edge was concave in the center rather than convex or straight. After a couple of hours of reshaping and sharpening,the blade profile is now correct and the knife has taken an extremely fine edge. I put a 10 degree bevel on it and was surprised how easily it sharpens for such a hard steel.
It really does fall through food. I would have given the knife five stars if I didn’t have to profile the blade.
0.3It really does fall through food. I would have given the knife five stars if I didn’t have to profile the blade.
By: EJ
SeattleWow! The knife drops through food like nothing I’ve ever tried. Handle is beautiful and the grinds on the knife are excellent. Thanks!
0.3By: Matt
Pittsburgh,PAJust to echo what Ken said,the blade out-of-the-box on mine had a slight concavity to it in the middle (actually around 3/4ths of the way back on mine). I had no problem reshaping it rather quickly to make it flat with my Atoma 140 plate on my Edge Pro (this reprofiling took around 5 minutes). I also brought the bevel closer to a 50/50 grind,as the factory edge was very close to a chisel grind in fact,probably around 90/10. It’s now around 60/40 and I’ll bring it closer to 50/50 yet in future sharpenings but it’s already enough for there to be no issues with steering,etc.
I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K,followed by stropping on balsa loaded with Ken’s .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I’m also pleasantly surprised by how well food doesn’t stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.
It’s definitely a 5-star knife after the reprofiling but I’ll knock off one due to it needing that.
0.3I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K,followed by stropping on balsa loaded with Ken’s .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I’m also pleasantly surprised by how well food doesn’t stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.
It’s definitely a 5-star knife after the reprofiling but I’ll knock off one due to it needing that.
We have built this great-looking nakiri out of HAP40 semi-stainless steel. This alloy is made by Hitachi and is rich in tungsten, molybdenum, vanadium, and cobalt. Knives from this steel keep their sharpness 3 to 5 times longer than traditional blades. HAP40 is extremely tough, so it is fairly resistant to chipping along the edge. But despite this hardness and edge toughness, they are quite easy to sharpen on regular waterstones.
The Kohetsu HAP40 nakiri has a fine and understated look to the blade. It is enhanced by the attractive and ergonomic Western-style handle, which features mahogany scales and a stainless steel bolster.
The new HAP40 line from Kohetsu is a game-changer. Never before have you been able to have a blade so tough, so sharp, and so easy to maintain at such an affordable price.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Average rating is 5
By: Funkspieler
New York,NYBeautiful design. Excellent workmanship. Magnificent blade. Extremely sharp. I don’t expect the first sharpening to be easy. Or soon.
0.3By: Dave
Dallas,Texas This is a great petty. I chose this knife because of the steel and I am so glad I did. OOTB it is razor sharp. I believe this one will take lots of use and hold an edge longer than most. I got this one to be a user and it so far has exceed at every task I have used it on. Would I buy it again .. simple answer is you bet worth every penny.
0.3HAP40 is a semi-stainless, powdered high-speed steel (HSS) that takes and holds an edge better than any other steel available on our site. HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. We have specified hardness of 65-66 HRC for our blades. Unlike other HSS steels, they can be relatively easily sharpened on normal Waterstones, if not quite as quickly as traditional carbon steels. We think HAP40 holds the potential to become one of the best steels on the market for the production of high-quality, high-durability kitchen knives.
The finely ground blade of this lovely 120mm petty is welded to a stainless steel bolster, and a Western-style mahogany handle is attached with three stainless rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes this results in a hazy/cloudy scratch pattern as a result. This is not a defect.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It's small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 29mm. It has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind and is finished with a symmetrical 50/50 bevel.
HAP steel is made by Hitachi Metals. This semi-stainless core steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It’s small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
This petty has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind.
HAP steel is made by Hitachi Metals. This core semi-stainless steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife.
The steel used is HAP40, which is forged to a very hard 65 Rockwell. In layman's terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. It also polishes to a razor's edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy, which is then clad in a full stainless steel outer layer, so it's also easy to care for. If you're doing a lot of slicing work or want a sushi-style knife with an easy-to-care-for double bevel, this knife is ideal and almost nothing compares in this price range.
The construction of this fun and functional bunka employs the san-mai method of awase (cladding) where a welded softer outer layer of steel laminates the hardcore of the blade. This cladding is applied on both sides of the hagane (inner core), but not over the spine. In the case of our Shinano line the cladding is a stainless steel, making maintenance a lot easier than needed with a full carbon blade. The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish which adds a contrast to the exposed inner core edge.
Bunka style knives are gaining in popularity in the west. Their compact dimensions, added blade height, and fine tanto style tip make for a very versatile cutter. They are customarily flatter than gyutos or santokus, so push cutters will be more impressed by the profile.
Our Kohetsu brand is expanding in many directions and the new Shinano line is another fine example of our ability to employ some of the best blacksmiths in Japan in the making of these exclusive blades.
We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This add strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.
The blade path has been given a great looking matte finish which contrasts beautifully with the exposed edge bevel. It has a symmetrical 50/50 grind which is particularly well executed. We have finished this with a lovely octagonal handle made from walnut.
Over the years we have assembled a comprehensive range of different knives utilizing various materials and techniques. We are very pleased to add to that list with our new line of Kohetsu Shinano knives.
The Shinano brand knives are made using the ever-popular Blue #2 steel. This is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier. San-mai translates to "three flat things" and it refers to the construction technique used in the manufacture of the blade, where two layers of a softer steel are used to encase the central core or "hagane." The core steel is exposed at the blade edge and also in the spine when viewed from above.
The blade path has been given a great looking matte finish, which contrasts beautifully with the hamon-look line, where the hagane is exposed at the edge bevel. It has a symmetrical 50/50 grind which is particularly well executed.
This 210mm gyuto is a bit oversized at 214mm and features a generous blade height of 47mm. It is about average in weight for this size blade at 5.2oz. We have finished this with a lovely walnut octagonal handle.
The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a lot easier than with iron clad blades. The blade face is given a lovely sand blasted matte finish which contrasts nicely with the polished cutting edge. It has a symmetrical 50/50 grind which is very nicely carried out.
The blade length is slightly over the advertised number, which, together with the average height, results in a comfortable sized knife for most applications and users. There is a flat spot toward the rear of the blade but it also features a nicely curved belly from just past the halfway point. This is not a lightweight. Rather it has a very solid, reassuring feel in the hand and on the board. This knife comes with a lovely walnut handle with black pakka wood ferrule.
All around, the Kohetsu Shinano Blue #2 Gyuto 240mm is a really well-constructed and well-finished knife at a very competitive price.
Our "secret" blacksmith responsible for these blades uses a soft stainless steel to cover the Blue #2 core. The cladding is applied in the san-mai technique, which involves covering both sides of the blade with the stainless steel but leaving the spine and cutting edge exposed. This lessens the maintenance requirement for a full carbon blade while increasing the strength of the inner core. The blade path of the knife is given a good-looking matte finish, which contrasts with the horizontal polished upper blade road and cutting edge.
The Kohetsu Shinano blades are quite thick and substantial. They are stiff and possess a nice feel in the hand and on the board. The honesuki is a classic poultry processing knife. It is made with a pointed tip to get into joints and tight spaces. It is not intended to cleave through bones, however.
We supply this knife with an octagonal handle made from walnut and black pakka wood.
Kohetsu Shinano knives are constructed from the popular high carbon Blue #2 steel. Arguably the most popular steel used for kitchen knives, Aogami 2 is a tough alloy that is easy to sharpen. The toughness does result in slightly lower wear resistance as compared to Aogami 1 steel, however, at the stated hardness of 62 HRC, this is hardly noticeable.
A soft outer layer of stainless steel is applied in the san-mai style which adds to the strength of the blade while protecting the hard core steel. The blade face is given a lovely matte finish in contrast to the polished cutting edge. Daily maintenance is reduced significantly by the use of this stainless steel jigane.
This is a standard kakugata style nakiri which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a lovely octagonal walnut and black pakka wood handle.
The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish, which adds contrast to the exposed inner core edge. It has a particularly well-executed symmetrical 50/50 grind. We have paired this knife with a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).
This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness, resulting in a quick, easy-to-control implement.
The Kohetsu SLD Bunka is a fun and functional kitchen knife boasting great performance, a lovely aesthetic, and fine fit and finish. We start with a core of SLD tool steel which is hardened to 61-62 Rockwell. The hagane (inner core) is then covered with a layer of a soft, fully stainless steel cladding. This enhances both the strength of the core and ease of maintenance. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge.
The outer core, or jigane, is given a really unique lattice work hammer finish before it receives a final high shine polish. The result is a knife of great visual appeal.
Bunka knives are gaining in popularity in the West due to their compact dimensions and versatility. The relatively tall blade makes for good hand-to-board clearance. The flat profile is perfect for vegetable prep, especially for push cutters. The pointed tanto-style tip is great for detail work and getting into tight places. It looks cool too!
The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife.
We specified SLD semi-stainless tool steel as the core element due to its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to withstand the daily rigors of the busiest kitchens. The SLD core is wrapped in a stainless steel cladding. The laminate is given a great looking lattice pattern that is quite unique.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. However, it is anything but small in terms of its abilities. This is a big performer capable of tackling pretty much any normal kitchen cutting task. Most vegetables or proteins can be easily handled with a blade this size. In fact, the shorter and lighter size of this gyuto give it a quality that feels fast and nimble. We have recently upgraded the knife with new walnut octagonal handle with black pakka wood ferrule further enhancing its already great value.
A very unique lattice work aesthetic with a polished finish adorns the knife. Please note, the handle has been upgraded from the old one on the video to the new, nicer walnut octagonal handle shown in the photo with black pakka wood ferrule. It's a big upgrade in the look and feel of the knife. These are handcrafted knives so each one is unique and some variation should be expected.
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
This is a well-proportioned knife with a generous height and lovely profile. It is the perfect size for processing almost any ingredient, but not too long to require an oversized work area. The well-executed profile is matched by a grind that is thin and of a high standard. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.
Average rating is 4.5
By: Ian Rogers
Cotswolds,UKI bought this knife for detail work on
vegetables.
more Brunoise cuts.
Out of the box i tried immediately on some
onion and celery.
glides through onion very easy and excellent
sharpness from the SLD.
Appearance.
Very nice lattice pattern on the blade.
very thin grinds. handle needs some
sanding near the wooden handle and plastic
ferrule.
sharpness.
9/10
use.
very good rocking motion.
push cuts excellent.
feels good in the hand.
very light knife.
highly recommend for the price.
0.3vegetables.
more Brunoise cuts.
Out of the box i tried immediately on some
onion and celery.
glides through onion very easy and excellent
sharpness from the SLD.
Appearance.
Very nice lattice pattern on the blade.
very thin grinds. handle needs some
sanding near the wooden handle and plastic
ferrule.
sharpness.
9/10
use.
very good rocking motion.
push cuts excellent.
feels good in the hand.
very light knife.
highly recommend for the price.
By: Jesse F.
Fredericksburg,TX.Excellent quality for the price point. I’ll probably send it in to replace the handle,however,the blade is exceptional,it’ll shaved arm hair OOTB. I’ve only had this piece for 2 weeks so I’m not sure how the edge will hold up. Overall I am extremely pleased with this Nakiri.
0.3
The SLD core steel is well regarded for taking an excellent edge easily and holding that edge well. The core is hardened to 61-62 HRC, which balances acute edge-taking with a high level of toughness. The knife is well crafted with a unique lattice work aesthetic and a polished finish.
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kosldsu27||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-270mm-40.png||||||Kohetsu SLD Sujihiki 270mm||TSD-J27T||shopbysteel > sldsteel > kohetsusld > ||Shop by Steel > SLD Steel > Kohetsu SLD > ||215.000||215.000 ||||||||||||1||1||1||0||||||||The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.
Tsukahara-San adds a layer of cladding to either side of the core VG-10 in the form of a 33-layer Damascus stainless steel. The lovely look of this cladding is enhanced by using an acid-etched engraving technique.
This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part petty and part santoku--not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adept at those many tasks.
The handle on this series is a Western design featuring scales that are crafted from black pakka wood and attached to the tang with three stainless steel rivets.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
The gyuto featured here measures 210mm along the edge, which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdagy24||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-240mm-230.png||||||Kohetsu VG-10 Damascus Gyuto 240mm||KVT-G24W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||240.000||240.000 ||||||||1.000 ||||1||1||1||0||||||||The word Kohetsu translates to Be Happy, and this stunning knife should be quite able to bring a smile to your face!
This knife is constructed of VG-10 steel, a very popular stainless steel in the cutlery industry. This steel offers good corrosion and wear resistance while still retaining the ability to produce a very sharp edge. This is a popular steel among some of the well-known commercial companies. The cladding is not only beautiful, but stainless steel as well. This combination produces a very carefree knife. The engraving is etched. The hardness is 60/61 HRC. The edge is 50/50.
The handle on this series is of a western design. The scales are crafted from (black) pakka wood, and the fit and finish are good.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovgdagy27||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-270mm-234.png||||||Kohetsu VG-10 Damascus Gyuto 270mm||KVT-G27W||shopbysteel > vg10steel > kovgda1 > ||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||260.000||260.000 ||||||||||||1||1||1||0||||||The Kohetsu VG-10 Damascus Gyuto 270mm is a beautifully crafted knife made by Tsukahara-San using premium VG-10 stainless steel clad in etched Damascus. With its san-mai construction, corrosion resistance, and high edge retention, it’s a versatile, easy-to-maintain choice for chefs and serious home cooks. The classic Western handle features black pakka wood, stainless steel bolsters, and three rivets for a secure, balanced grip.||VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard, and it is well-liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.
The Kohetsu VG-10 Damascus Honesuki 135mm is a Japanese-style boning knife designed for breaking down poultry and handling other butchery tasks with precision. The blade is constructed with a core of VG10 stainless steel, a high-carbon stainless alloy made by Takefu Special Steel Company. It offers excellent edge retention, stain resistance, and ease of sharpening. Kohetsu wraps the core in a san-mai cladding of softer stainless steel and finishes it with an attractive Damascus pattern.
The pointed tip and stiff blade make it ideal for navigating joints, cutting through tendons, and removing meat from the bone. Unlike Western boning knives, the honesuki has a triangular shape and excels at precise, controlled cuts. This version features a Western-style yo handle made from durable pakka wood, with a stainless bolster, creating a comfortable and stylish grip.
We are continually impressed by the value Kohetsu knives offer. This honesuki is a great choice for home cooks or professionals looking for a reliable boning knife that is easy to maintain and visually striking.
Crafted from VG-10 steel, renowned in the cutlery world for its exceptional balance of corrosion resistance, wear durability, and sharpness, this knife is a testament to superior craftsmanship. VG-10 steel is a favorite in the industry and is used by many esteemed commercial brands. It's encased in a stunning stainless steel cladding that's not only aesthetically pleasing but also contributes to the knife's low-maintenance nature. The blade boasts a hardness of 60/61 HRC, ensuring longevity and consistent performance. Its etched engraving adds a touch of elegance, while the 50/50 edge is meticulously honed for precision cutting.
The knife's handle features a Western-inspired design, providing a comfortable and secure grip. It is expertly fashioned from black pakka wood, known for its durability and sleek appearance. The handle's construction is executed with precision, ensuring a seamless fit and finish that complements the blade's quality and design. This knife is a blend of functionality and beauty, making it an ideal addition to any kitchen.
This inner core is then covered, san-mai style, with a multi-layer damascus arrangement made with a softer stainless steel. The etching and polishing of the blade are first rate and bring out the beauty of this eye-catching knife. The great looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a classic petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control instrument.
The inner core is covered with a softer stainless steel cladding that is not only beautiful, but easy to maintain as well. This combination produces a very carefree knife. The great-looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
The Kohetsu VG-10 Damascus Petty 150mm is a very versatile knife despite its diminutive size. It can chop, slice, and cut almost any small to medium ingredient, yet it is compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation. This is a high-value knife that delivers top-class performance with looks and finish to match.
The knife is made using a stainless steel called VG-10. Blacksmith Tsukahara-san heat treats the alloy to 60 HRC before cladding it in multiple layers of a softer stainless steel in the san-mai style. The lovely Damascus pattern is beautifully etched and slightly matte in appearance. The blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a knife that will go places many others will not. It is also super nimble and very controllable. The stiff little blade sharpens up like a razor, so making those intricate garnishes and cuts will become a thing of pleasure and control. We just love this little utensil from the way it works to the way it looks.
The most notable design feature of the blade is its geometry, which incorporates a sheep's foot-shaped tip. The design draws the spine down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This is a great choice for push-cutting style users.
We specify VG-10 as the core steel in these made-for-CKTG blades. It is by far the most used stainless steel in the industry. This inner core is then covered, san-mai style, with a multi-layer Damascus arrangement made with a softer stainless steel. The etching and polishing of the blade is first-rate and brings out the beauty of this eye-catching knife.
A comfortable and durable Western-style black pakka wood handle blends well with the stainless steel bolster and three stainless pins.
The Kohetsu VG-5 Tsuchime Gyuto 180mm is a short blade for a gyuto but one that offers a great deal of utility and versatility. Its shorter length is perfect for small spaces and cutting boards, as well as being very adept at handling smaller ingredients and garnishes.
The traditional Western-style handle is made from black pakka wood with a well finished stainless steel bolster attached. This is a really nice knife especially for something in this price range.
Our overriding aim was to offer a blade of typical Japanese look and feel with a Western-style handle for those preferring this type of grip, and to do so at an affordable price. In the case of these blades we believe we have met that goal. Combined with a really unique hammered tsuchime finish, which resembles a mottled rather than actual hammered appearance, these fine kitchen knives bring a bit of bling and a lot of performance to your knife arsenal. They feature a well-made and balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price!
One of the most important factors we look at in building a knife, regardless of what style, is geometry. Geometry translates to how thick or thin the knife is and if there is any distal taper in the blade. Distal taper is where a knife starts out thick at the heel and gets thinner towards the tip. We believe the geometry built into this line of knives is quite notable especially given the price point. They handle very well, nimble and quick. They are nicely weighted and have a good balance point for most users regardless of the style of cutting employed.
The lovely mottled tsuchime finish is enhanced with the addition of a well-made black pakka wood Western-style handle and stainless steel bolster. This is the perfect knife for any chef starting out in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price.
VG-5 is a sub group of the V Gold line of stainless steels. It is a similar steel to the ubiquitous VG-10 with a slightly larger grain structure which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is a rugged steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely gyuto is a long knife, measuring in at 270mm. This is about the biggest size in which these popular chef knives are available. As such, it needs a suitably sized cutting space to be utilized correctly. But when place and circumstance are in line, this beauty will cut, slice, and dice its way through pretty well any ingredients with a speed and efficiency only a blade of this size can manage.
A really well made black pakka wood Western-style handle and stainless steel bolster complete the package.
Nakiris are becoming a popular choice in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. This nakiri will amaze you with its ability to fall through the hardest ingredients.
This nakiri features a well-made and -balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price!
The stainless steel used in the Kohetsu Tsuchime knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies though herbs and other small items. A great looking black pakka wood Western-style handle and stainless steel bolster complete the package.
150mm petty knives are very useful in both professional and home kitchens. In fact, many people consider them the go-to knife for most of their daily cutting needs. The slender shape makes it a perfect tool for slicing a and general cutting tasks. The super fine tip makes for a great prep tool for delicate tasks like garnish preparations.
The blade is finished with a lovely mottled tsuchime finish. A really well made black pakka wood Western-style handle and stainless steel bolster complete the package. This is an excellent choice for a cook who wants to enter the world of Japanese cutlery or for an established chef looking for a finely crafted precision instrument at a very competitive price.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for most cutting tasks.
These are not only fun to use knives but they are easy to maintain too. The inner stainless core VG-5 is clad with a great looking outer layer of soft stainless steel that receives a really unique hammered tsuchime finish. This makes daily maintenance a breeze and adds to the great overall appeal of this well priced and well-built knife.
VG-5 is a subgroup of the V Gold line of stainless steel. It is similar steel to the ubiquitous VG-10 with a slightly larger grain structure, which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is tough steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely sujihiki is a long knife, measuring in at 270mm. 270mm is about the most popular size for a slicing knife. It's great for carving and thin slicing a variety of ingredients with a speed and efficiency.
The knife comes with a well made black pakka wood Western-style handle and stainless steel bolster complete the package.
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and the knife can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5pe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-petty-150mm-194.png||||||Kohetsu VG5 Stainless Petty 150mm||KG5-P15PC||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Petty 150mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steel and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10 aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kovg5sa18||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-santoku-180mm-171.png||||||Kohetsu VG5 Stainless Santoku 180mm||KG5-S18PC||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Stainless Steel Santoku Kitchen Knife 180mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10 aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Our overriding aim here was to give you an excellent knife at a reasonable price and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
This new line is forged by the legendary Yoshikazu Tanaka, one of Japan’s most respected blacksmiths, and finished entirely in-house at Konosuke’s workshop. Each blade is hand-sharpened and polished on Japanese whetstones by Konosuke’s own craftsmen, ensuring the flawless grind, polish, and fit and finish that the brand is known for. The result is a knife that embodies the perfect balance of tradition, performance, and refinement.
Please note that these are unique, and each one will vary from the specs listed below.
The original Fujiyama sharpener recently took some time off, which caused a break in production. The new sharpener is now up to speed and Fujiyamas are once again in stock, albeit briefly! The first wave of new knives bears the FM nomenclature to differentiate them from older varieties and some one-off specials that occasionally pop up.
The knife featured here is one of the latest iterations of the new variety, in that it bears some lovely hand-engraved kanji elements made by master engraver Mr. Kawamura. Otherwise, this is pure Fujiyama fare. From the stunning polishing and grinds to the extraordinary fit and finish, these blades are heirlooms in every regard.
One per customer.
One per customer.
It’s a laser, so it is ultra-thin. But it is still a rigid and responsive knife. The grind is slightly convex and it manifests this in an ability to make food molecules part before it!
This kiritsuke version of the classic HD gyuto is a rare beast and in many circles a most desirable one. The obvious physical difference is the kiritsuke tip. It makes for a more blade-forward balance while enhancing its cutting capabilities, especially with more intricate food preparations. It looks super cool too!
The most pronounced difference, however, is a profile for more flat than the standard gyuto. There is almost twice as much flat area and it is this difference that sets the kiritsuke apart and makes it a favorite for many users.
This knife is given extra value in that it features a Khii ebony handle. This is another example of the Konosuke devotion to quality. It is perfectly sized and weighted to balance the blade in feel, heft, and aesthetics. This is a great knife made greater with the addition of the beautiful handle. Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional.
Average rating is 5
By: Jason Adams
BR,LAThanks for all the help guys. After months of research,I pushed the button. I called just to ask a few questions and Mark was great. Ordered on Friday,came in on Monday (that was free shipping too). I didn’t know that I was ordering a 210mm razor blade. There is no need to further describe how sharp this knife is and how well it cuts. If you have one,you know. If you don’t...,push the button. For anyone trying with this in your choice list,buy it. I dropped a tomato on it from about a foot up...warm butter. I am push cutting without even thinking about it,never would have even tried that before. I felt so bad about it’s blade hitting my regular wooden cutting board,I ordered a 20x15x3.5 inch end grain board. A beautiful knife like this should never touch anything else.
Now.... wa petty anyone? :D
By: Randy Kennison
Atlanta,GAExcellent knife. The wife with her tiny hands even has no trouble with this one. Razor sharp out of the box,and has held the edge very nicely so far. I would highly recommend this knife to anyone.
0.3The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. The HDs have the same dimensions as the knives in their White #2 line but utilize an exclusive semi-stainless steel which brings an ease of maintenance and edge retention to the equation.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ho wood handle with water buffalo ferrule.
Because this knife is 220mm it is too long for all of our 210mm gyuto sayas. Please choose the 8" blade guard instead.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kohd2gyeb21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-ebony-210mm-124.png||||||Konosuke HD2 Gyuto 210mm Ebony||KHD2-G210Ebony||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||345.000||345.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife making in Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke are one of our most popular manufacturers and the HD line is one of our biggest selling single lines.
The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ebony octagonal handle with laurel wood ferrule.
Because this knife is 220mm it is too long for all of our 210mm gyuto sayas. Please choose the 8" blade guard instead.
The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished laurel octagonal handle.
Because this knife is 220mm it is too long for all of our 210mm gyuto sayas. Please choose the 8" blade guard instead.
Average rating is 4.7
By: Ryan
San Angelo,TXI have a lot of Japanese knives and this is by far the most impressive cutter due to the geometry and edge,but mainly the geometry. Noticeably thinner than a Tadatsuna INOX with better edge retention. The geometry is superb and the fit and finish is excellent although I don’t find the handle all that attractive but the saya is great. The steel qualities are comparable to the Ichimonji TKC,although the HD steel seems to be finer grained like white steel and produces a very refined edge. The TKC tends to have a more toothy edge which makes it better for slicing beef. The HD is awesome for cutting vegetables like onions and carrots that cause other knives to wedge. The edge holding is good but not stellar if used on poly boards. It must be used with a light hand but touches up easily on a 5K stone and also responds well to steeling. All around great knife,really good as a line knife,but not quite a workhorse. Mine is sharpened 80/20 at about 10-12 degrees.
0.3By: Chris
Milwaukee,WIEven expecting this to be thin and light,I was still in awe at just how light it really is. The 240 really feels like a 210. If you use a 240 regularly,maybe stepping to the 270 wouldn’t be a terrible idea. Many people talked of the handle being smallish. I find it very comfortable. I like the octagon/ round hybrid; and it seems a perfect size for the weight. Its actually about the same size as my 240 Takeda,which is a much larger knife. OOTB edge is good; not stellar. takes a little work to achieve a great edge,but does get exceedingly sharp. Have used it exclusively for several days on the line,and has maintianed it edge well,with occassional stropping only. The spine is nicely rounded,but not the choil,which is an easy fix. This knife has lived up to all my expectations 99.99% Thanks again,Mark! Great transaction as usual!
0.3By: Jeff Schriner
Louisville KYThis is one of the commonly hailed "laser" knives. Its a very thin chef’s knife. Superb fit and finish. Its comes very sharp but the edge is not a fine edge and you will not truly see the benefit of this superb knife unless you put this knife to some fine Japanese Waterstones. The geometry of this knife is very similar to a Suisin Honyaki and a Tadatsuna. This is a superb chef knife if you like em’ thin. Great buy for the money! The Saya it comes with is OK...about average as Japanese Saya’s go.
0.3By: Shaun
Abita Springs,LaMy first laser,and now one of my favorite all-time knives. This knife will get screaming sharp,more so than anything I’ve used. The steel is very fine grained.
The handle fits your hand great,the knife is super light,super thin,and super sharp OOTB. Only needed to be stropped. It holds its edge better than most stainless knives I’ve used but gets much sharper. I’ve heard things about these knives; now I see what all the fuss is about!
0.3The handle fits your hand great,the knife is super light,super thin,and super sharp OOTB. Only needed to be stropped. It holds its edge better than most stainless knives I’ve used but gets much sharper. I’ve heard things about these knives; now I see what all the fuss is about!
By: thombrogan
NHThe Konosuke HD 240mm wa-gyuto combines many positive features sought after in an ultra-thin chef knife.
First off,its fit and finish are impeccable. I tried to pec,but it’s got an evenly finished blade with completely eased choil and spine,a decent factory edge,and a great handle with waterbuffalo ferrules on both ends.
Second,this blade is thin. Thinned mine out more after a few uses,but it was waifer-thin right out of the box. Thin enough to be a laser or razor and make you hoot so loud you might get shot with a taser.
Third,and this ties in with the knife being thin,is it’s light. Whether you call it 4.7 ounces or 133.4 grams,you will not be calling it heavy. Love the way it seemingly floats from my knifeblock to my hand. Don’t love that I cackle maniacly when it happens - you’re making it too easy for my to be creepy when using your knives,Mr. Kosuke.
Fourth - its steel is some sort of high-end alloy built. When first sharpening it feels weird (words fail to describe - I’ve heard been described as similar to sharpening glass or carbon steel,but both descriptions fall short),but it’ll take an incredible edge with minimal stones (you don’t need the most or even second most expensive stones you can afford).
The sum of these four points is a knife that is an unbridled pleasure to use on meats,veggies,and fruits that is perfect out of the box and perfecter when its owner adds his or her embellishments to its edge.
That Mark & Susan ship it really fast and allow the purchaser to choose whether or not a saya is needed (if you travel with the blade,a saya is a great idea,but if you know you explode like Dr. Frankenstein every time you use the knife and decide it should only be in one kitchen,a saya is overkill).
0.3First off,its fit and finish are impeccable. I tried to pec,but it’s got an evenly finished blade with completely eased choil and spine,a decent factory edge,and a great handle with waterbuffalo ferrules on both ends.
Second,this blade is thin. Thinned mine out more after a few uses,but it was waifer-thin right out of the box. Thin enough to be a laser or razor and make you hoot so loud you might get shot with a taser.
Third,and this ties in with the knife being thin,is it’s light. Whether you call it 4.7 ounces or 133.4 grams,you will not be calling it heavy. Love the way it seemingly floats from my knifeblock to my hand. Don’t love that I cackle maniacly when it happens - you’re making it too easy for my to be creepy when using your knives,Mr. Kosuke.
Fourth - its steel is some sort of high-end alloy built. When first sharpening it feels weird (words fail to describe - I’ve heard been described as similar to sharpening glass or carbon steel,but both descriptions fall short),but it’ll take an incredible edge with minimal stones (you don’t need the most or even second most expensive stones you can afford).
The sum of these four points is a knife that is an unbridled pleasure to use on meats,veggies,and fruits that is perfect out of the box and perfecter when its owner adds his or her embellishments to its edge.
That Mark & Susan ship it really fast and allow the purchaser to choose whether or not a saya is needed (if you travel with the blade,a saya is a great idea,but if you know you explode like Dr. Frankenstein every time you use the knife and decide it should only be in one kitchen,a saya is overkill).
By: Dave
NHI’d been looking for months at all these thin blades,and couldn’t pull the trigger on any of them because of my uncertainties that they would hold up in a professional kitchen. This knife had many good reviews,and I’ve always been on to baby my knives somewhat anyways,so I took the plunge. First night with it at work,after using it through an 8 hour shift,I saw tomato relish on the list for the next morning. I stuck around and diced 2 cases of tomatoes in about 35 minutes with this bad boy,and I could still give my arm a decent shave after. Knife is very thin,and almost too light for my taste. It really feels like there’s nothing in my hand at all. My only complaint is that I went with the 240mm instead of the 270 :P
0.3By: Roger
Greensboro,NCThis HD impresses me more than I thought. It’s just as light and sharpe as its White #2 steel cousin. I haven’t had to sharpen it yet,so I don’t know if it will be comparable to the White #2 steel version.
0.3By: YV
Washington,DC Shipping was ridiculously fast,as always. Ordered on Monday,it was here on Wednesday. The knife: Ultra sharp,ultra thin. The first thing I cut with it was a Russet potato and it glided right through without any the usual "crack" you hear with other knives. I am using the OOTB edge so no experience with it on stones or with a different edge. The things stopping me from giving it five stars: It’s a bit too light. You’ll have to work the knife a little more,although the sharp edge definitely helps. Also,the blade is super thin so there is a slight slight amount of flex. I wouldn’t go smashing garlic with this thing,or any other action other than a cutting motion. It’s my go-to knife now.
0.3By: David
UKGreat service from Mark/Chefs knives to Go (shame about UK customs!)and for the money a fantastic product. Fit and finish is excellent,cuts beautifully as well as being very light and nimble. Highly recommended!
0.3By: Eric
Geneva,SwitzerlandSliced up some salmon sashimi today -- sliced through like butter.
0.3By: Rado
MinnesotaThe Koon HD 240mm is a fantastic knife! I have been using it solely for over a month and so far its performance has been outstanding. It is very thin (although I was expecting thinner for some reason),very light,and nimble. Its edge retention is great and it is very easy to sharpen. It also feels really nice on the waterstones. The reason I am giving it a 4 star is because I think this knife is slightly on the light side for my style of cutting but that is rather very subjective. The handle feels great – I feel that it has more grip when wet compared to the treated ones. It is rather light for my liking. The knife is also blade heavy so maybe opting out for aftermarket handle could balance the knife perfectly and add some needed weight. For the ones that wonder the knife does come little on the short side ~ 235mm. I have been using 240s and the difference in length is not noticable. Bottom line is that this knife is an outstanding performer and great value for the money. Mark,as usual,is top notch.
0.3By: Elizabeth
Cincinnati,OHI thought I had a sharp knife. Then I got the Konosuke. Wow. And I must say Chefknivestogo.com provided excellent service.
0.3By: Todd G
MarylandThis knife cuts like a dream! It just slides right through all kinds of meats and veggies. My first laser,and my favorite knife,by far. Just a joy to use.
0.3By: Josh
OhioJust got this knife today,it’s my first ever nice one. Although I can’t compare it to other japanese knives,the moderate amount of prep I did today was REALLY fun and the konosuke is probably 100,000 times better than the generic stainless I used to use. Get one or get a nicer one,and definitely get a saya.
0.3By: Thomas Furtner
Munich,GermanyWow,what a great knive! Due tue the thin blade it slides through the food. I did the tomato test after I had resharpened the knive with 1k,2k and 8k Stones it I needed only one half stroke without any force to cut it in the middle.
0.3The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.
Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.
Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this.
The ultra-thin grind is pretty much unlike any other we know. This knife falls through produce. It is light yet stiff and responsive. The term razor sharp is given true meaning with the out-of-the-box edge. It is a knife that is all about subtleties and simplicity. The subtly convex blade is a thing of simple beauty. Slice into a soft tomato or other produce, and be prepared to be amazed. Elegance in design and function.
Made from HD semi-stainless steel, the Konosuke HD2 Gyuto is easier to care for than other equivalents made from high-carbon steel. It will patina over time, or you can keep it polished!
This knife is given extra value because it features a Khii Laurel handle. This is another example of Konosuke's devotion to quality. It is perfectly sized and weighted to balance the blade in feel, heft, and aesthetics. This is a great knife made greater with the addition of the beautiful handle.
The Hd2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for it’s use in all kinds of cutting, slicing and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy to sharpen edge, with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Ho wood handle with Water Buffalo ferrule. They also put a traditional Tokyo Style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional back when they only burned the handle into place. Please see the photos.
The Hd2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for it’s use in all kinds of cutting, slicing and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy to sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Ebony Octagonal handle. They also put a traditional Tokyo Style gap between the blade and the ferrule which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional back when they only burned the handle into place. Please see the photos.
The HD2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for it’s use in all kinds of cutting, slicing and chopping scenarios. The HD steel is heat treated to a hardness of 61 Rockwell, which results in an easy to sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo Style gap between the blade and the ferrule which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional back when they only burned the handle into place. Please see the photos.
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers and the HD line is one of our biggest selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with an ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned the grinds and geometry on this knife are designed for high performance, and boy does it deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is their very nice, ho wood octagonal with buffalo horn ferrule.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treat on the blade is in the range of 61 HRC. As mentioned the grinds and geometry on this knife are designed for high performance, and boy does it deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is made of ebony and laurel in a slim, octagonal shape. Please note that Kosuke likes to install the handles with a small gap in the machi and it's intentional and it's called Tokyo Style.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned the grinds and geometry on this knife are designed for high performance, and boy does it deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is laurel wood in an octagonal shape.
The Konosuke KS-01 Gyuto represents the latest step in Konosuke's pursuit of the perfect balance between sharpness, edge retention, cutting action, and everyday usability. Built with refined finishing techniques and in-house sharpening, this series pushes the boundaries.
Production numbers are limited, so if you're interested in the knife, don't wait! Expect the unmistakable Konosuke fit and finish that have earned the brand a loyal following.
Each knife is made by hand so measurements may vary.
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke’s 240mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|konagy21||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-27.png||||||Konosuke Nashiji Gyuto 210mm||KGS-N-G210||specials > forknco > konosuke-knives > konosuke1 > ||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Experience the pinnacle of Japanese craftsmanship with the Konosuke Nashiji Gyuto 210mm, meticulously forged in Sakai, Japan. This exquisite knife boasts a traditional San Mai construction, marrying a razor-sharp GS+ semi-stainless edge with a resilient stainless steel cladding, all finished in the striking nashiji style. Designed for precision and balance, its 200mm blade, paired with a spine thickness of just 2mm at the base and a 42mm blade height, ensures effortless slicing and superior control. The uniquely crafted Khii Laurel octagonal handle, seamlessly integrated without a ferrule, provides a comfortable, secure grip while exuding timeless elegance.
Made from high-quality Swedish stainless steel, these knives boast a fine-grained structure and are heat-treated to an impressive 61 Rockwell hardness. This meticulous construction results in superior edge retention and durability. Thanks to their expertly crafted thin grinds and refined geometry, these knives deliver outstanding cutting performance with minimal resistance.
Show your love for world-class Japanese craftsmanship with the Konosuke Japanese Knife T-Shirt. Designed for knife enthusiasts, chefs, and collectors alike, this premium tee blends style, comfort, and a nod to one of Japan’s most revered knife makers.
Crafted from soft, high-quality fabric, this T-shirt offers a perfect fit for all-day wear—whether you’re in the kitchen, at the shop, or just out and about. Featuring a sleek Konosuke design, it’s a subtle yet bold statement of appreciation for fine blades and expert craftsmanship.
Perfect as a gift or a personal wardrobe staple, the Konosuke Japanese Knife T-Shirt lets you represent your passion with effortless style.||"Size" "Medium" "Large" "X-Large" "XX-Large"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|midavg||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-damascus-vg-10-71.png||||||Kotetsu Damascus VG-10||||shopbysteel > vg10steel > ||Shop by Steel > VG-10 Steel > ||||||||||||||||0||1||0||0||||mivgda21gy mivgdagy24 ||||The Kotetsu Damascus series features VG-10 stainless steel with nice 33 layer stainless steel Damascus cladding for easy care and great performance. Kotetsu (formerly known as Minamoto Kotetsu) makes great knives with excellent fit and finish. Made in Seki City, Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miha19||item.||solidtemplate||19c27steel||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-19c27-67.png||||||Kotetsu Hamon 19C27||||shopbysteel > 19c27steel > ||Shop by Steel > 19C27 Steel > ||||||||||||||||0||1||0||0||||mihape15 gohada24gy mi19hasa18 mihagy18 ||||Kotetsu (formerly known as Minamoto Kotetsu) knives are made in Seki, Japan, and offer excellent quality at affordable prices. These particular knives are made with 19C27 steel which is a favorite stainless steel used in many high quality kitchen knives. It's particularly good due to its full stainless qualities and because it has good wear resistance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihagy18||item-1||solidtemplate||miha19||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-gyuto-185mm-144.png||||||Kotetsu Hamon 19C27 Gyuto 185mm||MKP-YS901||shopbysteel > 19c27steel > miha19 > ||Shop by Steel > 19C27 Steel > Kotetsu Hamon 19C27 > ||135.000||135.000 ||||||||2.000 ||||1||1||1||0||||||||Kotetsu Hamon 19C27 Gyuto 185mm. This is an awesome little gyuto. It is small enough to do detail work, but it has the heft needed for larger jobs. The steel used, 19C27, is well known for its excellent edge retention and ease of sharpening. The pakka wood handle and the hamon finish give these knives great aesthetics and make these knives a great deal!
Average rating is 5
By: Brian Chang
Aiea,HawaiiA real looker,light weight and sharp out of the box.
0.3By: Rudy
Hershey,PATried to buy last time on the sale but was a little so slow. Mark came through and got another batch,so glad I got one this round. Would buy another one in a heartbeat awesome blade.
0.3By: Monique Kurz
Columbia,MOAmazing. No other words necessary. Thank you!
0.3
||2.000 ||||1||1||1||0||||||||These are a great deal because they're fully stainless and use excellent steel called 19C27, which sharpens up really well with good edge holding due to the HRC 60-61 heat treatment. Handles are made from pakka wood and have nice fit and finish. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Weight: 4.8 oz (138 g) Edge Length: 178 mm Total Length: 298 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minamoto||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-kotetsu-61.png||||||Kotetsu Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||minabl2 miha19 midavg mibl2ts ||||Formerly Minamoto Kotetsu. We are very excited to offer the Kotetsu Nashiji line of knives. They knives use Aogami #2 steel on the core with stainless cladding and a beautiful nashiji or "pear skin" finish. The knives offer a great value and have nice western pakka wood handles with stainless steel bolsters. Another exclusive offering by CKTG. There are no other US retailers currently offering these knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minabl2||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-71.png||||||Kotetsu Nashiji Blue #2||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||minabl2pe13 minamoto2 minabl2sa18 minamoto1 ||||Kotetsu (formerly known as Minamoto Kotetsu) knives are made in Seki, Japan, and this line that we call the nashiji blue #2 has very nice stainless steel cladding with a nashiji finish which means pear skin. The edge steel is blue #2 made by Hitachi and is excellent carbon steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minamoto1||item-1||solidtemplate||minabl2||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-79.png||||||Kotetsu Nashiji Blue #2 Gyuto 210mm||MKN-YH3001||shopbysteel > blue2steel > minabl2 > ||Shop by Steel > Blue #2 Steel > Kotetsu Nashiji Blue #2 > ||145.000||145.000 ||||||
||1.000 ||||1||1||1||0||||||||The Kotetsu Nashiji gyuto is a lovely-looking and excellent cutting knife that is adept at multi-tasking in most kitchen scenarios.
This blade is constructed from Aogami blue #2 steel with a stainless cladding. The handsome san mai laminated blade construction is used to add corrosion resistance while maintaining strength and durability. A stunning hammered and etched nashiji finish applied above the shinogi adds a real touch of class to this fine implement. The exposed blue #2 carbon core will develop a patina which enhances the beauty of this knife while adding a degree of rust resistance.
The blade has a symmetrical primary grind that transitions into a secondary bevel or cutting edge, which is ground 70/30. But fear not, this is a knife good for both right- and left-handers. It cuts with a clean and precise action suitable to both rockers and push/pullers alike.Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Weight: 5.9 oz (168 g) Edge Length: 202 mm Total Length: 323 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minamoto2||item-1||solidtemplate||minabl2||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-nakiri-165mm-164.png||||||Kotetsu Nashiji Blue #2 Nakiri 165mm ||MKN-YA902||shopbysteel > blue2steel > minabl2 > ||Shop by Steel > Blue #2 Steel > Kotetsu Nashiji Blue #2 > ||135.000||135.000 ||||||||1.000 ||||1||1||1||0||||||||We have a soft spot for nakiris. They are an unusual knife in the West but a staple in most Japanese kitchens. Their prime task is to chop vegetables (nakiri means “greens” in Japanese) but they are also a good tool for many other cutting tasks around the kitchen. They differ from the deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba.
The Kotetsu Nashiji knives are constructed with a core of the very popular Aogami blue #2 steel. This is then clad with a layer of stainless steel with a nashiji (pear skin) finish. Ease of maintenance is thus enhanced. Aesthetically these knives compete with far more expensive blades.
The black pakka wood yo handle is attached to the blade with 3 stainless rivets and a lovely angled stainless bolster.
We are very excited by this new line of knives which represent a really great value and a perfect pathway into the world of Japanese knives. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Weight: 6.0 oz (172 g) Edge Length: 166 mm Total Length: 291 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minabl2pe13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-petty-135mm-194.png||||||Kotetsu Nashiji Blue #2 Petty 135mm ||MKN-YA903||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||110.000||110.000 ||||||||1.000 ||||1||1||1||0||||||||We are very pleased to offer the Kotetsu Nashiji line of kitchen knives to our customers. These well built knives are constructed from Aogami blue #2 steel as the core material. They are then clad with a layer of stainless steel and finished with a stunning nashiji surface treatment. Nashiji means “pear skin” in Japanese and these lovely blades are truly enhanced by this decorative application.
A finely crafted pakka wood Western style handle is attached to the full tang with 3 stainless steel rivets. A lovely angled stainless bolster completes the picture.
The 135mm petty knife is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium sized ingredients. It is a light/medium weight blade with a good symmetrical grind which offers up clean and precise cuts.
This is undoubtedly a high value item and a great introduction to Japanese blades for those used to traditional Western knives. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Location: Seki City, Japan Construction: San Mai Edge Steel: Blue #2 Edge Grind: Even HRC: 62 Cladding: Stainless Finish: Hammered Polished Weight: 2.6 oz (76 g) Edge Length: 132 mm Total Length: 235 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minabl2sa18||item-1||solidtemplate||minabl2||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-santoku-180mm-186.png||||||Kotetsu Nashiji Blue #2 Santoku 180mm ||MKN-YH3000||shopbysteel > blue2steel > minabl2 > ||Shop by Steel > Blue #2 Steel > Kotetsu Nashiji Blue #2 > ||135.000||135.000 ||||||
This blade is constructed from Aogami blue #2 steel with a stainless cladding. The handsome san mai laminated blade construction is used to add corrosion resistance while maintaining strength and durability. A stunning hammered and etched nashiji finish applied above the shinogi adds a real touch of class to this fine implement. The exposed blue #2 carbon core will develop a patina which enhances the beauty of this knife while adding a degree of rust resistance.
The blade has a symmetrical primary grind that transitions into a secondary bevel or cutting edge, which is ground 70/30. But fear not, this is a knife good for both right- and left-handers. It cuts with a clean and precise action suitable to both rockers and push/pullers alike.
The Kotetsu Nashiji knives are constructed with a core of the very popular Aogami blue #2 steel. This is then clad with a layer of stainless steel with a nashiji (pear skin) finish. Ease of maintenance is thus enhanced. Aesthetically these knives compete with far more expensive blades.
The black pakka wood yo handle is attached to the blade with 3 stainless rivets and a lovely angled stainless bolster.
We are very excited by this new line of knives which represent a really great value and a perfect pathway into the world of Japanese knives.
A finely crafted pakka wood Western style handle is attached to the full tang with 3 stainless steel rivets. A lovely angled stainless bolster completes the picture.
The 135mm petty knife is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium sized ingredients. It is a light/medium weight blade with a good symmetrical grind which offers up clean and precise cuts.
This is undoubtedly a high value item and a great introduction to Japanese blades for those used to traditional Western knives.
||1.000 ||||1||1||1||0||||||||The santoku is a Japanese take on a Western chef knife. Santoku means “three virtues” in Japanese. This refers to the three cutting styles this knife is designed to perform: slicing, dicing, and mincing. The blade has a wide sheep’s foot profile with a flat edge that curves to the tip. This knife is much lighter, shorter, and thinner than its Western counterpart.
The Kotetsu santoku is a great example of this useful blade. The Aogami blue #2 core steel is a very popular carbon material. Blue steel #2 has the same carbon content as white steel #2, with additional elements chromium and tungsten. With these additional ingredients, blue steel #2 blades often display better edge retention and durability.
The outer stainless steel cladding aids in rust prevention and general maintenance. The subtle hammered finish above the shinogi and the beautiful sandblasted nashiji give this blade a look and feel normally associated with knives costing considerably more money.
A fine black pakka wood handle with stainless bolster completes the package and adds up to a knife worthy of any kitchen, professional chef, or home cook.Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Weight: 5.3 oz (150 g) Edge Length: 180 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2ts||item.||solidtemplate||minamoto||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-blue-2-tsuchime-50.png||||||Kotetsu Tsuchime Blue #2||||resources > japanese-knives > minamoto > ||Knife Types > Japanese Knives > Kotetsu Knives > ||||||||||||||||0||1||0||0||||mibl2tsna16 mibl2tsgy18 kobl2tssa16 ||||Kotetsu Tsuchime Blue #2 is an excellent introduction to Japanese knives at an affordable price. You'll be amazed at how well these knives cut.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2tsgy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-blue-2-tsuchime-gyuto-180mm-100.png||||||Kotetsu Tsuchime Blue #2 Gyuto 180mm||MKT-YH101||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Kotetsu Tsuchime Blue #2 is an excellent introduction to Japanese knives at an affordable price. You'll be amazed at how well these knives cut. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 (Blue Paper #2) HRC: 61+- Cladding: Stainless Steel Finish: Tsuchime (Hammered) Edge Grind: Even, 50/50 Handle: Black Walnut Western Engraving Kanji: Stamped Weight: 4.9 oz (138 g) Edge Length: 184 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2tsna16||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-blue-2-tsuchime-nakiri-165mm-100.png||||||Kotetsu Tsuchime Blue #2 Nakiri 165mm||MKT-YH102||resources > nakiri-knives > wehana > ||Knife Types > Nakiris > Western Handled Nakiris > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Embark on a journey into the world of Japanese culinary excellence with the Kotetsu Tsuchime Blue #2. Crafted in the heart of Seki City, Japan, by the renowned Kotetsu Hamono, this knife is more than just a tool; it's a piece of history.
The knife is made with Blue #2 Carbon steel on the edge and is stainless clad. Please wipe your knife dry after use to keep it in tiptop condition. This is an excellent introduction to Japanese knives at an affordable price. You'll be amazed at how well these knives cut! Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 (Blue Paper #2) HRC: 61+- Cladding: Stainless Steel Finish: Tsuchime (Hammered) Edge Grind: Even, 50/50 Handle: Black Walnut Western Engraving Kanji: Stamped Weight: 5.7 oz (164 g) Edge Length: 160 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kobl2tssa16||item-1||solidtemplate||mibl2ts||https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-blue-2-tsuchime-santoku-165mm-95.png||||||Kotetsu Tsuchime Blue #2 Santoku 170mm||MKT-YH100||resources > japanese-knives > minamoto > mibl2ts > ||Knife Types > Japanese Knives > Kotetsu Knives > Kotetsu Tsuchime Blue #2 > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Kotetsu Tsuchime Blue #2 is an excellent introduction to Japanese knives at an affordable price. You'll be amazed at how well these knives cut. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 (Blue Paper #2) HRC: 61+- Cladding: Stainless Steel Finish: Tsuchime (Hammered) Edge Grind: Even, 50/50 Handle: Black Walnut Western Engraving: Stamped Kanji Weight: 5.1 oz (144 g) Edge Length: 171 mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mivgda21gy||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-vg-10-damascus-210mm-gyuto-121.png||||||Kotetsu VG-10 Damascus Gyuto 210mm||MKD-M102||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||195.000||195.000 ||||||||2.000 ||||1||1||1||0||||||||Kotetsu (formerly Minamoto Kotetsu) is based in Seki City and they are known mostly in Japan with a good following and reputation for excellent quality knives at reasonable prices. This knife features VG-10 stainless steel clad in stainless Damascus paired with Western handles using black pakka wood. The edges feature excellent thin grinds. HRC on these knives is 60 so they're hard enough to take and hold a nice edge. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Steel: VG-10 Stainless Cladding: Stainless Damascus Weight: 5.9 oz (168 g) Edge Length: 210 mm Total Length: 330 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mivgdagy24||item-1||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-vg-10-damascus-gyuto-240mm-119.png||||||Kotetsu VG-10 Damascus Gyuto 240mm||MKD-M103||resources > gyutos > gyutos240mm > weha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||225.000||225.000 ||||||||2.000 ||||1||1||1||0||||||||Located in Seki City, Kotetsu (formerly Minamoto Kotetsu) has an excellent reputation for excellent quality knives at reasonable prices. This knife features VG-10 stainless steel clad in stainless damascus paired with Western handles using black pakka wood. The edges feature excellent thin grinds. HRC on these knives is 60 so they're hard enough to take and hold a nice edge. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Steel: VG-10 Cladding: Damascus 33 Layer Handle: Western, Pakka Wood Weight: 7.7 oz (218 g) Edge Length: 248 mm Total Length: 377 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|komane||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kotobuki-maneki-neko-38.png||||||Kotobuki Maneki Neko||4984533719126||newarrivals > ||New Arrivals > ||15.000||15.000 ||||||||||||1||1||1||0||||||||Kotobuki Maneki Neko Charm Yakuyoke Figurine – Black
Bring a touch of Japanese tradition into your home with this Kotobuki Maneki Neko charm. Known as the “beckoning cat,” this figurine is crafted to ward off misfortune and invite good luck. The black variation is especially associated with protection, symbolizing the power to keep away negative energy and bad spirits.
Each charm is made in Japan using traditional folk craft methods. Its compact size makes it perfect for placing on a desk, shelf, or entryway, where it can serve as both a cultural accent and a personal talisman.
Care Instructions: Wipe clean with a soft cloth. Avoid harsh chemicals or prolonged exposure to moisture to preserve the finish.
Brand: Kotobuki Material: Ceramic Color: Black Height: ~2.5 inches (6.5 cm) Made in Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuhnrikon||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-70.png||||||Kuhn Rikon||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||kuriswcape kuripe3pcset kuripakn kuriswmepe ||||Kuhn Rikon is known for good, inexpensive kitchen tools. We have a number of items that we sell to our professional customers below.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuripakn||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-paring-knife-54.png||||||Kuhn Rikon Paring Knife Graphite 90mm||23353||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||13.000||13.000 ||||||||0.200 ||||1||1||1||0||||||||This handy paring knife comes with a very attractive no-stick finish on the blade. It also includes the pictured blade guard. Great for busy cooks. Made with Japanese steel for sharp, long-lasting edges Comes with a matching blade guard Food-safe, nonstick silicone coating Blade measures 90mm or about 3.5 inches No slip handle Great addition to your knife roll||||||||||||||885129138526||0||||||||||New||||||||||Kuhn Rikon||||0||~~|^^|kuripe3pcset||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-peeler-3pc-set-105.png||||||Kuhn Rikon Peeler 3pc Set||2784||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||13.950||13.950 ||||||||0.400 ||||1||1||1||0||||||||The Kuhn Rikon carbon steel peelers have a big following among professional cooks. These little peelers make short work of fruits and vegetables. Carbon steel blade - stays sharper longer than most other peelers on the market and they're cheap enough to replace once they do go dull. Ergonomic design - works in right or left hand. It also has a convenient potato eye remover. Made in Switzerland.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuriswcape||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-carbon-peeler-60.png||||||Kuhn Rikon Swiss Carbon Peeler - Red||2770||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||6.000||6.000 ||||||||0.300 ||||1||1||1||0||||||||This is a great little peeler. They have a large following among professional cooks because they're inexpensive and have a nice carbon steel blade that stays sharper, longer than most other peelers on the market.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuriswmepe||item-1||solidtemplate||kuhnrikon||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikkon-swiss-metal-peeler-41.png||||||Kuhn Rikon Swiss Metal Peeler||2777-Metallic||equipment > kuhnrikon > ||Suppliers > Kuhn Rikon > ||13.950||13.950 ||||||||||||1||1||1||0||||||||This is an amazing stainless steel peeler. Peels fruit and vegetables wafer-thin. Made in Switzerland of stainless steel. Super-sharp stainless steel blade. Ergonomic design works in right or left hand. Convenient potato eye remover. Weight: 0.2 lbs. Dimensions (L x W x H): 4" x 2" x 0.5"||||||||||||||721864683726||0||||||||||New||||||||||Kuhn Rikon||||0||~~|^^|kuhuwhko||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/kujiraa-humpback-whale-kogatana-110.png||||||Kujira Humpback Whale Kogatana||KujiraC||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||50.000||50.000 ||||||||||||1||1||1||0||||||||The Japanese word for whale is "kujira" and these super cool kogatanas feature a humpback whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this. Weight: 2.1 oz (60 g) Edge Length: 50 mm Total Length: 152 mm Spine Thickness at Heel: 3 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kujiraaknifeb||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/kujiraa-knife-b-119.png||||||Kujira Minke Whale Kogatana||KujiraB||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||50.000||50.000 ||||||||||||1||1||1||0||||||||The Japanese word for whale is "kujira," and these super cool kogatanas feature a minke whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this. Weight: 2.1 oz (60 g) Edge Length: 58 mm Total Length: 172 mm Spine Thickness at Heel: 3 mm Blade Height: 26 mm Double Bevel, Even Edge Grind||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kufuvg||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-92.png||||||Kurosaki Fujin SG2||||specials > forknco > kurosakiknives > ||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||||0||1||0||0||||kufusg2pe15 kufusg2na16 kurosaki1 kufusg2sa17 kurosaki2 kuvgfugy24 kufuvggy18 ||||Introducing the Fujin SG2 by Yu Kurosaki - a stunning revolution in knife aesthetics. These knives showcase exceptional craftsmanship, remarkable steel selection, and outstanding sharpness out of the box.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosaki1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-bunka-170mm-200.png||||||Kurosaki Fujin SG2 Bunka 170mm||KFSG-B170||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 4.8 oz (136 g) Edge Length: 168 mm Total Length: 315 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosaki2||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-gyuto-210mm-337.png||||||Kurosaki Fujin SG2 Gyuto 210mm||KFSG-G210||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||330.000||330.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 61+- Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.7 oz (162 g) Edge Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuvgfugy24||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-vg10-fujin-gyuto-240mm-135.png||||||Kurosaki Fujin SG2 Gyuto 240mm||KFSG-G240||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Steel Cladding: Stainless Engraving: Laser HRC: 61+- Weight: 6.8 oz (192 g) Edge Length: 242 mm Total Length: 400 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 7.9 oz (224 g) Edge Length: 272 mm Spine Thickness at Base: 4 mm Blade Height: 56 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kufusg2na16||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-nakiri-160mm-61.png||||||Kurosaki Fujin SG2 Nakiri 160mm||KFSG-N160||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.6 oz (158 g) Edge Length: 156 mm Total Length: 307 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kufusg2pe15||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-petty-150mm-61.png||||||Kurosaki Fujin SG2 Petty 150mm||KFSG-P150||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 2.7 oz (78 g) Edge Length: 150 mm Total Length: 278 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kufusg2sa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-santoku-170mm-13.png||||||Kurosaki Fujin SG2 Santoku 170mm||KFSG-S170||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Experience the Power and Precision of the Fujin Santoku Knife.
Fujin, meaning the God of Wind in Japanese, perfectly captures the stunning tsuchime finish on Yu Kurosaki’s latest masterpiece. This blade’s unique "driving rain" aesthetic is as functional as it is beautiful, reducing drag and preventing food from sticking as you slice.
Master blacksmith Yu Kurosaki is renowned for his ability to craft exceptional knives with precision profiles, superior edge geometry, and flawless fit and finish. The athletic nature of his knives shines in their versatility, performing just as effectively with hard, dense produce as they do gliding effortlessly through onions. The secret lies in the razor-thin grind behind the edge and the subtle yet masterful convex blade geometry.
The Fujin Santoku is forged from SG2 stainless steel, hardened to an impressive 63 HRC, and clad with a softer stainless steel for durability and ease of maintenance. Its ergonomic rosewood octagonal handle, paired with a black pakka wood ferrule, ensures comfort and balance, making it a joy to use for chefs of all levels.
Elevate your culinary experience with the Fujin Santoku—a knife that combines artistry, craftsmanship, and performance. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 4.6 oz (132 g) Edge Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 3.1 mm Blade Height at Base: 45.6 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kukoha||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-hap40-63.png||||||Kurosaki Gekko VG XEOS||||specials > forknco > kurosakiknives > ||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||||0||1||0||0||||kugevgxepe13 kuhape15 kugehana16 kuhasa16 kugevgxesa17 kugehagy21 kugevgxegy24 kugesu27 ||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with a new steel called VG XEOS which is fully stainless and has an HRC of 62+-.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugehana16||item-1||solidtemplate||kukoha||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-hap40-nakiri-160mm-188.png||||||Kurosaki Gekko VG XEOS Nakiri 160mm||KGH-N160||specials > forknco > kurosakiknives > kukoha > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Gekko VG XEOS > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding, and this is his newest line made with top-of-the-line VG XEOS stainless steel. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Oak Octagonal Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 5.9 oz (168 g) Edge Length: 155 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuhasa16||item-1||solidtemplate||kukoha||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-hap40-santoku-165mm-129.png||||||Kurosaki Gekko VG XEOS Bunka 170mm ||KGH-B170||specials > forknco > kurosakiknives > kukoha > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Gekko VG XEOS > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Oak Octagonal Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 4.8 oz (136 g) Edge Length: 170 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugehagy21||item-1||solidtemplate||kukoha||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-hap40-gyuto-210mm-194.png||||||Kurosaki Gekko VG XEOS Gyuto 210mm||KGH-G210||specials > forknco > kurosakiknives > kukoha > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Gekko VG XEOS > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, hailing from Echizen, Japan, is a virtuoso in the art of knife crafting and is among our top-rated blacksmiths. His versatility shines through his extensive use of diverse steel types and unique cladding in his creations. His latest line of knives showcases his innovation with a newly introduced steel named VG XEOS, boasting complete stainlessness and an impressive hardness rating of 62+- HRC. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Oak, Octagonal Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 5.3 oz (152 g) Edge Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugevgxegy24||item-1||solidtemplate||kukoha||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-240mm-77.png||||||Kurosaki Gekko VG XEOS Gyuto 240mm||KGH-G240||specials > forknco > kurosakiknives > kukoha > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Gekko VG XEOS > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, a distinguished bladesmith based in Echizen, Japan, is among our preferred craftsmen. He demonstrates versatility in his work, employing an array of steel types and innovative cladding techniques. His latest series features a novel steel known as VG XEOS. This entirely stainless material, showcasing a hardness rating (HRC) of approximately 62, adds another unique dimension to his expanding repertoire. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 6.8 oz (194 g) Edge Length: 247 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugevgxegy241||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-240mm-second-10.png||||||Kurosaki Gekko VG XEOS Gyuto 240mm Second||KGH-G240-2nd||specials > closeouts > ||Resources > CKTG Close Outs > ||279.000||310.000 ||279.000 ||||||||||1||1||1||0||||||||This Kurosaki Gekko VG XEOS Gyuto 240mm is brand new, but the handle installation is a little bit off-center. Save $31!
Yu Kurosaki, a distinguished bladesmith based in Echizen, Japan, is among our preferred craftsmen. He demonstrates versatility in his work, employing an array of steel types and innovative cladding techniques. His latest series features a novel steel known as VG XEOS. This entirely stainless material, showcasing a hardness rating (HRC) of approximately 62, adds another unique dimension to his expanding repertoire. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 6.8 oz (194 g) Edge Length: 247 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugevgxepe13||item-1||solidtemplate||kukoha||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-130mm-61.png||||||Kurosaki Gekko VG XEOS Petty 130mm||KGH-P130||specials > forknco > kurosakiknives > kukoha > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Gekko VG XEOS > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 2.5 oz (70 g) Edge Length: 133 mm Total Length: 262 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuhape15||item-1||solidtemplate||kukoha||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-hap40-petty-150mm-147.png||||||Kurosaki Gekko VG XEOS Petty 150mm ||KGH-P150||specials > forknco > kurosakiknives > kukoha > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Gekko VG XEOS > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 2.7 oz (76 g) Edge Length: 152 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugevgxesa17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-santoku-170mm-13.png||||||Kurosaki Gekko VG XEOS Santoku 170mm||KGH-S170||newarrivals > ||New Arrivals > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 4.6 oz (132 g) Edge Length: 171 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugesu27||item-1||solidtemplate||kukoha||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-sujihiki-270mm-31.png||||||Kurosaki Gekko VG XEOS Sujihiki 270mm||KGH-S270||specials > forknco > kurosakiknives > kukoha > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Gekko VG XEOS > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, originating from Echizen, Japan, is an esteemed artisan in knife making and ranks among our top preferred blacksmiths. He displays versatility in using a range of steel types and unique cladding styles. His latest collection is crafted using a novel steel known as VG XEOS. This steel is completely stainless and boasts a Hardness Rockwell C (HRC) rating of approximately 62, making it a groundbreaking addition to his craft. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 6.3 oz (180 g) Edge Length: 271 mm Total Length: 430 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosakiknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/yu-kurosaki-knives-43.png||||||Kurosaki Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||allkukn kufuvg kukoha kuasku kurosakir2 kurosakiraijin kurosakisenko masakageshimo ||||Yu Kurosaki is a young blacksmith from Echizen, Japan and he's making great blades. Chefknivestogo was the first store in the USA that offered his blades and our business has grown together with him so we're now one of his top suppliers. We have a number of his lines which you can see below.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuasku||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-as-kurouchi-49.png||||||Kurosaki Kokusen AS||||specials > forknco > kurosakiknives > ||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||||0||1||0||0||||kukoaspe15 kuasna16 kuasbu17 kukoassa17 kukoasgy21 kukoasgy24 ||||Yu Kurosaki has come up with a new line called Kokusen that features AS carbon steel on the edge with stainless cladding and beautiful black hammered cladding. What's not to like?||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuasbu17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kukusen-as-bunka-170mm-10.png||||||Kurosaki Kokusen AS Bunka 170mm||KOKUSEN-B170||newarrivals > ||New Arrivals > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 4.2 oz (120 g) Edge Length: 170 mm Total Length: 315 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kukoasgy21||item-1||solidtemplate||kuasku||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-210mm-59.png||||||Kurosaki Kokusen AS Gyuto 210mm||KOKUSEN-G210||specials > forknco > kurosakiknives > kuasku > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Kokusen AS > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Kurosaki's Kokusen AS Gyuto 210mm is a cutting machine. Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 5.2 oz (148 g) Edge Length: 217 mm Total Length: 362 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kukoasgy24||item-1||solidtemplate||kuasku||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-240mm-13.png||||||Kurosaki Kokusen AS Gyuto 240mm||KOKUSEN-G240||specials > forknco > kurosakiknives > kuasku > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Kokusen AS > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 6.6 oz (188 g) Edge Length: 247 mm Total Length: 404 mm Spine Thickness at Heel: 2 mm Blade Height: 55 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuasna16||item-1||solidtemplate||kuasku||https://s.turbifycdn.com/aah/chefknivestogo/kukusen-as-nakiri-165mm-13.png||||||Kurosaki Kokusen AS Nakiri 165mm||KOKUSEN-N165||specials > forknco > kurosakiknives > kuasku > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Kokusen AS > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 5.4 oz (154 g) Edge Length: 155 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kukoaspe15||item-1||solidtemplate||kuasku||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-petty-150mm-65.png||||||Kurosaki Kokusen AS Petty 150mm||KOKUSEN-P150||specials > forknco > kurosakiknives > kuasku > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Kokusen AS > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which he finishes these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 2.7 oz (76 g) Edge Length: 153 mm Total Length: 279 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kukoassa17||item-1||solidtemplate||kuasku||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-santoku-170mm-13.png||||||Kurosaki Kokusen AS Santoku 170mm||KOKUSEN-S170||specials > forknco > kurosakiknives > kuasku > ||Resources > For Knife Collectors > Kurosaki Knives > Kurosaki Kokusen AS > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 4.3 oz (122 g) Edge Length: 171 mm Total Length: 314 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosakir2||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-r2-140.png||||||Kurosaki R2 Shizuku||||specials > forknco > kurosakiknives > ||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||||0||1||0||0||||kushr2pe15 kur2wabu16 kur2na16 kur2sa16 kushr2gy18 kurosaki210 kurosaki240 kurosaki3 kur2su27 ||||We are offering two lines of knives from Kurosaki-san using R2 (SG2) powdered steel. This Shizuku line features wa-handled knives with a very interesting cladding pattern over the R2 core.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosakiraijin||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-78.png||||||Kurosaki Raijin||||specials > forknco > kurosakiknives > ||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||||0||1||0||0||||kurabu kurana kurasa kuragy21 kuragy24 kurasu27 ||||Yu Kurosaki is one of our top blacksmiths and does fantastic work. This line called Raijin is named after the god of thunder. He makes the knives with a Cobalt special stainless steel at 63 Rockwell with stainless cladding and a beautiful hammered pattern.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurabu||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-bunka-165mm-237.png||||||Kurosaki Raijin Bunka 165mm||Raijin-Bunka||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||230.000||230.000 ||||||||||||1||1||1||0||||||||The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. Since banno bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
The Kurosaki Raijin Bunka 165mm conforms to most of the bunka norms until you look at the construction and finish. There is little normal here!
Raijin knives feature a secret Cobalt stainless steel that is clad in a softer stainless alloy. The san-mai style cladding receives an amazing pattern named after after Raijin, the god of thunder. And with the driving rain look of the face pattern one can appreciate the reason.
We are huge admirers of Yu Kurosaki’s work. For such a young smith he has a long story. He makes knives for several leading brands while building his own named brand into a future powerhouse. His designs and unique finishes have set him apart from many of his contemporaries, while his energetic personality and beaming smile make him a personal favorite among many Japanese knife lovers. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Cobalt Stainless Steel Cladding: Stainless HRC: 63-64 Finish: Raijin Weight: 4.3 ounces / 122g Blade Length: 164 mm Thickness at Heel: 2.5 mm Blade Height: 45 mm Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuragy21||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-gyuto-210mm-346.png||||||Kurosaki Raijin Gyuto 210mm||Raijin-Gyuto210||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||270.000||270.000 ||||||||||||1||1||1||0||||||||The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. 210s are perfectly at home rocking, chopping, or slicing, whether through vegetables, tubers, or proteins. They are the perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240mm or 270mm.
This great looking 210mm gyuto performs extremely well. It has a wonderful thin spine with a lovely distal taper towards the tip, making it a tremendous performer through ingredients like onions. The great grind on the knife also allow it to plow through even the densest of produce without any wedging or sticking whatsoever.
Like all of Yu Kurosaki’s knives, it has stellar fit and finish along with a beautifully rounded spine and choil. The handle install is well done and the size and shape make it a perfect match for most users.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon which is named after the god of thunder, and with the driving rain look of the face it is aptly named. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Cobalt Stainless Steel Cladding: Stainless HRC: 63-64 Finish: Raijin Weight: 5.1 ounces / 146g Blade Length: 212 mm Thickness at Heel: 2.5 mm Blade Height: 48 mm Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuragy24||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-gyuto-240mm-230.png||||||Kurosaki Raijin Gyuto 240mm||Raijin-Gyuto240||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||If you seek a great all-around kitchen knife that is as unusual as anything out there, do we have the blade for you!
Named after the Japanese god of thunder, the Kurosaki Raijin features one of Kurosaki-san’s unique and visually stunning patterns. The driving rain look of the blade face is a perfect match for the name!
Many of Kurosaki’s knife lines are made from some kind of stainless steel and the Raijin is no exception. We are unable to tell you exactly what the steel is, as it is a proprietary mix that is somewhat similar to VG10 on steroids. The steel has a very fine grain which aids in the ability to take a super sharp edge while being fairly easy to sharpen.
Superb grinds are a signature of this fine smith’s work and he has not disappointed in this instance. Out of the box edge is pretty great too. The blade is mated to a really well-made octagonal handle made from rosewood and black pakka.
The edge profile has a nice general shape that will allow for rocking as well as the other styles of cutting. The fully stainless steel construction will make maintenance as easy as it gets even in a busy kitchen environment. But the aesthetics are what gets people first, and in his true fashion Yu Kurosaki has once again hit it out of the park! Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Cobalt Stainless Steel Cladding: Stainless HRC: 63-64 Finish: Raijin Weight: 5.9 ounces / 170g Blade Length: 235 mm Thickness at Heel: 2.5 mm Blade Height: 50 mm Handle: Rosewood Octagonal Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Cobalt Stainless Steel Cladding: Stainless HRC: 63-64 Finish: Raijin Weight: 4.9 ounces / 142g Blade Length: 160 mm Thickness at Heel: 2.5 mm Blade Height: 51 mm Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurasa||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-santoku-165mm-241.png||||||Kurosaki Raijin Santoku 165mm||Raijin-Santoku||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Blacksmith Yu Kurosaki is the master of patterned blades. He has created some of the most stunning designs since starting his own line of kitchen cutlery. He combines great steels, wonderful construction techniques, beautiful profiles, and his signature patterns to make some of the most outstanding looking and performing knives we carry.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon. It is named after the god of thunder, and with the driving rain look of the blade face it is aptly labelled.
As with all of his blades, fit and finish are of the highest quality. His profiles and grinds are of equal caliber, resulting in a knife that come out of the box with a great edge and one that will look good and perform well for many years to come.
The santoku featured here is easy to handle and requires less board cutting space. It’s a fairly standard blade in terms of dimensions: 165mm in length with a blade height of 47mm places it squarely in the middle of popular santoku sizes. These are versatile blades that find favor in many home and professional environments. Their shorter length makes them quite light in weight and nicely thin at the spine. It thins out at the end for enhanced intricate cutting abilities. Like most santoku knives, it has a well-shaped belly that make rocking style cuts a breeze. The double symmetrical bevel is practical for left- and right-handed users.
Another stunner from the forge of Yu Kurosaki! We invite you to enjoy his wonderful creations. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Cobalt Stainless Steel Cladding: Stainless HRC: 63-64 Finish: Raijin Weight: 4.4 ounces / 126g Blade Length: 166 mm Thickness at Heel: 2.5 mm Blade Height: 47 mm Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurasu27||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-sujihiki-270mm-177.png||||||Kurosaki Raijin Sujihiki 270mm||Raijin-Suji270||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||330.000||330.000 ||||||||||||1||1||1||0||||||||If you seek a great all-around kitchen knife that is as unusual as anything out there, do we have the blade for you!
Named after the Japanese god of thunder, the Kurosaki Raijin features one of Kurosaki-san’s unique and visually stunning patterns. The driving rain look of the blade face is a perfect match for the name!
Many of Kurosaki’s knife lines are made from some kind of stainless steel and the Raijin is no exception. We are unable to tell you exactly what the steel is, as it is a proprietary mix that is somewhat similar to VG10 on steroids. The steel has a very fine grain which aids in the ability to take a super sharp edge while being fairly easy to sharpen.
Superb grinds are a signature of this fine smith’s work and he has not disappointed in this instance. Out of the box edge is pretty great too. The blade is mated to a really well-made octagonal handle made from rosewood and black pakka.
The edge profile has a nice general shape that will allow for rocking as well as the other styles of cutting. The fully stainless steel construction will make maintenance as easy as it gets even in a busy kitchen environment. But the aesthetics are what gets people first, and in his true fashion Yu Kurosaki has once again hit it out of the park! Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Cobalt Stainless Steel Cladding: Stainless HRC: 63-64 Finish: Raijin Weight: 5.3 oz/ 150g Blade Length: 268 mm Overall Length: 421 mm Thickness at Heel: 3.1 mm Blade Height at Heel: 40.0 mm Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosakisenko||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-113.png||||||Kurosaki Senko||||shopbysteel > sg2steel > ||Shop by Steel > R-2 & SG2 > ||||||||||||||||0||1||0||0||||kusesg2gy24c kusesg2pe12 kusesg2pe151 kusesg2pe15 kusg2sesa16 kusesa16 kuser2bu16 kusebucu kurosaki4 kusesg2wepe1 kusesg2gy24 kusesg2su241 kusesg2su271 kusesg2gy27 kusesg2su27 ||||Kurosaki Senko is a new line of knives that feature a beautiful stainless steel cladding with SG2 powdered stainless steel on the edge. The word "Senko" means "great antiquity or eternity."||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusebucu||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-bunka-custom-35.png||||||Kurosaki Senko Ei SG2 Bunka 170mm ||KR-806RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The bunka is a great all-around knife that is well-proportioned and weighted for most average users in the home. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Maple Wood Weight: 4.1 oz (116 g) Edge Length: 170 mm Total Length: 312 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kuser2bu16||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-r2-bunka-165mm-94.png||||||Kurosaki Senko Ei SG2 Bunka 170mm Walnut||KR-806WO||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The bunka is a great all-around knife that is well proportioned and weighted for most average users in the home. A nicely finished and balanced handle made of walnut with an oak wood ferrule completes this compelling package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Oak Wood Weight: 4.2 oz (120 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle is new. Trust the photos.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosaki4||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-422.png||||||Kurosaki Senko Ei SG2 Gyuto 210mm||KR-807RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||285.000||285.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals the amazing craftsmanship and design abilities of this talented blacksmith.
The new Senko line of knives does not sway from this tradition but, as with his other lines, it comes with a unique and stylish look. The hammer marks of this design resemble mini triangles and together with the fairly high polish give the upper surface a wonderful sparkle in the light.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with a stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a maple wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great-performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Blonde Maple Wood Weight: 5.0 oz (142 g) Edge Length: 216 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2wepe1||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-western-petty-150mm-181.png||||||Kurosaki Senko Ei SG2 Gyuto 210mm Walnut||KR-807WO||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||285.000||285.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki's Senko line of knives comes with a unique and stylish look. The hammer marks of this design resemble mini triangles and, together with the reasonably high polish, give the upper surface an outstanding sparkle in the light.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light.
A nice handle made of walnut wood with an oak ferrule completes the package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Oak Weight: 4.9 oz (140 g) Blade Length: 215 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2gy24||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-240mm-279.png||||||Kurosaki Senko Ei SG2 Gyuto 240mm||KR-808RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under famed blacksmith Hiroshi Kato. Over the past few years, he has taken his company to new heights with a slow but steady introduction of many wonderful kitchen knife lines.
The Kurosaki Senko SG2 Gyuto 240mm is a relatively thin and light knife. It has a standard style profile and average proportions for a gyuto of this size. The blade height of about 56mm pairs perfectly with an edge length on the long side of 240mm. The first third of the edge is flat, transforming into a slight belly, which will allow for some rocking. The balance is in line with a normal pinch grip point and the overall weight is on the lighter side of 240 gyutos.
As with all Kurosaki knives, the Senko is graced with a perfect fit and finish from the super fine tip to the lovely handle. The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that, when polished, reflect the light in a beautiful and fascinating way.
We think this knife is a perfect balance of form and function, at a most reasonable price, especially given the high levels of aesthetic finish and beautiful grinds. Highly recommended. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Blond Maple Wood Weight: 6.4 oz (182 g) Edge Length: 248 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 56 mm Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Weight: 7.3 oz (206 g) Edge Length: 272 mm Total Length: 423 mm Spine Thickness at Heel: 2 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusg2sesa16||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-sg2-senko-santoku-165mm-175.png||||||Kurosaki Senko Ei SG2 Nakiri 165mm||KR-809RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Nakiri is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The nakiri knife is the second most popular knife style in Japan, after the santoku, and is a great all-around knife that is well proportioned and weighted for most average users in the home. They excel at chopping and push/pull cutting. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Maple Wood Weight: 5.1 oz (146 g) Edge Length: 155 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2gy24c||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-240mm-custom-164.png||||||Kurosaki Senko Ei SG2 Petty 120mm||KR-800RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Kurosaki Senko SG2 Petty 120mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shot shows the sublime grinds that make the Senko a king of speed and agility. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Sandalwood Octagonal Weight: 2.4 oz (68 g) Edge Length: 121 mm Total Length: 245 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2pe12||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-120mm-280.png||||||Kurosaki Senko Ei SG2 Petty 130mm||KR-802RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Sandalwood Octagonal Weight: 2.4 oz (68 g) Edge Length: 130 mm Total Length: 255 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2pe15||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-365.png||||||Kurosaki Senko Ei SG2 Petty 150mm||KR-801RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a stunning custom handle to the blade, which takes the package to a new level of beauty and desirability. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Weight: 2.8 oz (80 g) Edge Length: 152 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2pe151||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-427.png||||||Kurosaki Senko Ei SG2 Petty 150mm Walnut||KR-801WO||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a nice walnut handle for good looks, comfort and durability. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Walnut Octagonal Weight: 2.8 oz (80 g) Edge Length: 152 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesa16||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-santoku-165mm-119.png||||||Kurosaki Senko Ei SG2 Santoku 165mm||KR-805RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Santoku is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The santoku knife is the most popular knife style in Japan. It is a great all-around knife that is well proportioned and weighted for most average users in the home. It excels at chopping and push/pull cutting. A nicely finished and balanced handle made of rosewood and maple completes this compelling package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Blond Maple Wood Weight: 4.5 oz (128 g) Edge Length: 172 mm Total Length: 313 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2su241||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-240mm-218.png||||||Kurosaki Senko Ei SG2 Sujihiki 240mm||KR-811RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Kurosaki-san is a young blacksmith from Echizen who is making great blades. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
This 240mm sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Finish: Senko Handle: Octagonal Rosewood Ferrule: Blond Maple Wood Weight: 4.7 oz (134 g) Edge Length: 247 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2su271||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-270mm-215.png||||||Kurosaki Senko Ei SG2 Sujihiki 240mm Walnut ||KR-811WO||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Kurosaki-san is a young blacksmith from Echizen making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are happy that he continued!
Here is the 240mm sujihiki and it has a nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has excellent edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.
This knife is relatively thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many beautiful attributes that Kurosaki has built into this fine knife.
Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Finish: Senko Weight: 4.6 oz (132 g) Edge Length: 240 mm Total Length: 400 mm Spine Thickness at Base: 3 mm Blade Height: 37 mm Handle: Walnut Octagonal Ferrule: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2su27||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-western-sujihiki-270mm-88.png||||||Kurosaki Senko Ei SG2 Sujihiki 270mm||KR-813RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||330.000||330.000 ||||||||||||1||1||1||0||||||||Kurosaki-san is a young blacksmith from Echizen who is making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
Here is the 270mm sujihiki and it has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Finish: Senko Handle: Octagonal Rosewood Ferrule: Blond Maple Wood Weight: 5.8 oz (164 g) Edge Length: 270 mm Total Length: 430 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kur2wabu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-r-2-wa-bunka-160mm-151.png||||||Kurosaki Shizuku R2 Bunka 165mm||ShizukuR2-Bunka||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Kurosaki Shizuku R2 Bunka 165mm. This knife is an excellent tall and small knife that can be used on a wide variety of tasks. This size and shape are popular with home cooks in Japan and they will often choose this or a santoku for everyday meal preparation. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Steel: R2 Powdered Stainless Steel Weight: 4.8 oz (136 g) Edge Length: 170 mm Total Length: 319 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kushr2gy18||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-180mm-178.png||||||Kurosaki Shizuku R2 Gyuto 180mm||ShizukuR2-Gyuto180||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||240.000||240.000 ||||||||||||1||1||1||0||||||||The Kurosaki Shizuku R2 Wa-Gyuto is a knife that has some seriously great looks with outstanding performance to match.
We have a high regard for young blacksmith Yu Kurosaki. He is the brother of Makoto Kurosaki, another of our favorites! Kurosaki-san started work as a smith with Kanehiro Uchi Hamono in 2002 and, along with his brother, trained under famed blacksmith Hiroshi Kato. He is kept incredibly busy making knives for several different brands including Masakage and his own brand of Kurosaki knives.
Kurosaki-san constructs this small gyuto using the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and possesses great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. The unique and very attractive stainless cladding sparkles in the light, while the textured finish releases food in an almost magical way. Kurosaki-san gives the blade a beautifully realized convex grind, so ingredient separation is first rate.
This gyuto has a shorter than normal blade that will appeal to those with smaller hands or work areas. It is a really versatile knife that can do almost anything asked of it. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Weight: 4.4 ounces Blade Length: 176 mm Total Length: 325 mm Spine Thickness at Base: 3.3 mm Blade Height: 44.0 mm
The 210mm gyuto is a masterpiece of fit, finish, and function. The grind on this blade is as good as it gets and you won't find many nicer out of the box edges. They are scary sharp...and that's not an exaggeration. Obviously, maintenance is kept to a minimum as the knife is fully stainless. The profile is quite flat in the belly with a nice gentle curve up to the very finely crafted tip. Weight is on the light side of the scale and blade thickness is around the average for this size of knife.
The knife comes with a very nice octagonal rosewood handle. Weight: 6.1 oz (174 g) Edge Length: 213 mm Total Length: 363 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosaki240||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-r-2-gyuto-240mm-106.png||||||Kurosaki Shizuku R2 Gyuto 240mm||ShizukuR2-Gyuto240||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||350.000||350.000 ||||||||2.000 ||||1||1||1||0||||||||Kurosaki-san is a young blacksmith from Echizen and is making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
Here is the 240mm gyuto version of this impressive line from Kurosaki-san. This gyuto has a really nice profile with grinds that are outstanding and super sharp edges out of the box. R2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
As with his other gyutos, the specifications of the Kurosaki R2 Wa-Gyuto 240mm fall in the middle of blades its size. They are quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing. Weight: 6.9 oz (194 g) Edge Length: 243 mm Total Length: 403 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosaki3||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-143.png||||||Kurosaki Shizuku R2 Gyuto 270mm||ShizukuR2-Gyuto270||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||370.000||370.000 ||||||||||||1||1||1||0||||||||Kurosaki-san is a young blacksmith from Echizen and is making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
Here is the 270mm gyuto version of this impressive line from Kurosaki-san. This gyuto has a really nice profile with grinds that are outstanding and super sharp edges out of the box. R2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing. Blacksmith: Yu Kurosaki Location: Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: R2 Stainless Cladding: Stainless Finish: Shizuku Weight: 7.7 ounces Blade Length: 272mm Total Length: 430 mm Spine Thickness at Base: 3.3 mm Blade Height: 59mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kur2na16||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-r-2-nakiri-165mm-122.png||||||Kurosaki Shizuku R2 Nakiri 165mm||ShizukuR2-Nakiri||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Nakiris are very popular blades in Japan and used primarily to chop vegetables. They have a deft feel and tall blade which endows the knife with a great deal of versatility in its cutting capabilities.
The stunning looks of the Kurosaki R2 Nakiri are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core steel which they then cover, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Stainless (Shizuku) Steel: R2 Stainless HRC: 62 Edge Grind: Even Weight: 5.5 oz (156 g) Blade Length: 157 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Laser Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kushr2pe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-petty-150mm-103.png||||||Kurosaki Shizuku R2 Petty 150mm||Shizuku-Petty150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||225.000||225.000 ||||||||||||1||1||1||0||||||||The Kurosaki R2 Petty 150mm is as impressive in performance as it is in appearance. Crafted by Kurosaki-san and his brother, this knife features an R2 stainless steel core, encased san-mai style in a protective stainless steel cladding. The core steel is hardened to 62 HRC, ensuring exceptional edge retention and durability.
Beyond its striking aesthetics, the distinctive cladding serves a functional purpose—it shimmers in the light while facilitating effortless food release, almost as if by magic. True to Kurosaki’s craftsmanship, the knife boasts an outstanding convex grind, delivering superior ingredient separation. Right out of the box, its sharpness ranks among the very best we offer.
Complementing the stunning blade is a beautifully crafted, traditional octagonal rosewood wa handle, offering excellent balance and comfort. With its fine craftsmanship, exquisite design, and top-tier performance, this knife is a standout in any kitchen. We highly recommend giving it a try. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Stainless (Shizuku) Steel: R2 Stainless HRC: 62 Edge Grind: Even Weight: 2.8 oz (78 g) Edge Length: 150 mm Total Length: 279 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Laser Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kur2sa16||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-r-2-santoku-165mm-121.png||||||Kurosaki Shizuku R2 Santoku 170mm||ShizukuR2-Santoku||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||255.000||255.000 ||||||||2.000 ||||1||1||1||0||||||||Santoku knives are really great all-around kitchen blades. They have a deft feel and tall blade, which endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues, and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for most cutting tasks.
The stunning looks of the Kurosaki R2 Santoku are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core metal which they then cover, san-mai style, with another stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one. Steel: R2 Stainless HRC: 62 Weight: 4.9 oz (140 g) Edge Length: 170 mm Total Length: 315 mm Spine Thickness at Base: 3.5 mm Blade Height: 46 mm Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kur2su27||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-r-2-sujihiki-270mm-79.png||||||Kurosaki Shizuku R2 Sujihiki 270mm||ShizukuR2-Suji270||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||330.000||330.000 ||||||||||||1||1||1||0||||||||Sujihikis are an interesting twist on two popular style kitchen knives: the evergreen Western slicer and the classic Japanese yanagiba (but with a double bevel). Sujihikis come in a variety of lengths ranging from 180mm all the way to 300mm and beyond. This 270mm blade is right at the sweet spot: long enough for single action slicing yet compact enough for kitchens with limited space availability.
Kurosaki-san makes this particular knife out of the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and has great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for kitchen blades. This particular sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box.
The blade comes with a stunning hammered, or tsuchime, finish. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle.
In keeping with his style, Kurosaki crafts his knives with a keen eye towards ingredient separation and non-stick properties. The knives will be able to achieve absurd levels of sharpness and acute blade angles, exhibit superior edge retention and perform incredibly well through most ingredients. Weight: 6.6 ounces Blade Length: 268 mm Total Length: 425 mm Spine Thickness at Base: 3.1 mm Blade Height: 40.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurotori||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-mirror-ginsan-bunka-165mm-188.png||||||Kurotori G3 Bunka 165mm ||KG3-B165||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||375.000||375.000 ||||||||||||1||1||1||0||||||||Mr. Hiroshi Kajihara, a distinguished blacksmith from Shimanto in Kochi Prefecture, Japan, is renowned for his exceptional craftsmanship under the brand Kurotori. His expertise is exemplified in the mirror-finished Ginsan (Silver #3) steel blades, which are hammer-forged using the traditional San Mai technique. These knives feature an even 50/50 edge grind and stainless cladding, ensuring both sharpness and corrosion resistance.
Chefknivestogo is proud to be the first international dealer to offer Mr. Kajihara's exquisite knives. One notable offering includes a custom maple burl octagonal handle, designed with a substantial feel to accommodate individuals with larger hands.
Ginsan steel, also known as Silver #3, is celebrated for its ability to deliver the sharpness and edge retention akin to high-carbon steels while offering the added benefit of rust resistance. This makes it particularly suitable for kitchen knives, combining ease of maintenance with superior performance.
For those interested in acquiring these exceptional knives, Chefknivestogo provides a selection of Kurotori blades crafted by Mr. Kajihara. These knives not only embody traditional Japanese blacksmithing techniques but also cater to the practical needs of modern culinary enthusiasts. Brand: Kurotori Blacksmith: Hiroshi Kajihara Location: Shimanto, Kochi, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Edge Grind: Even 50/50 Cladding: Stainless Finish: Mirror Polish HRC: 60-61 Weight: 5.4 oz (154 g) Edge Length: 168 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Custom Maple Burl||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kumigikode13||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-mirror-ginsan-ko-deba-135mm-100.png||||||Kurotori G3 Gyuto 180mm||KG3-G180||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||375.000||375.000 ||||||||||||1||1||1||0||||||||Hiroshi Kajihara, the blacksmith responsible for these lovely knives, does exquisite work, including these mirror-finished ginsan blades that we are offering. Chefknivestogo is the first international dealer to offer their knives. Over the past 2 decades, we've introduced dozens of Japanese blacksmiths to customers for the first time and it's been our great pleasure to do so. This gyuto is made with an even grind so both left and right-handed users can work with it. Brand: Kurotori Blacksmith: Hiroshi Kajihara Location: Shimanto, Kochi Construction: San Mai, Hammer Forged Edge Steel: Ginsan Cladding: Stainless Finish: Mirror Polish HRC: 60-61 Edge Grind: 50.50 Weight: 4.6 oz (130 g) Edge Length: 184 mm Total Length: 320 mm Spine Thickness at Heel: 3 mm Blade Height: 42 mm We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurotori3||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-gyuto-210mm-custom-sale-445.png||||||Kurotori G3 Gyuto 210mm||C45||newarrivals > ||New Arrivals > ||449.950||449.950 ||||||||||||1||1||1||0||||||||Hiroshi Kajihara is the owner of Kurotori Hamono. We're proud to introduce this exclusive line of mirror-polished Ginsan blades—each one a testament to Kajihara-san’s refined technique and dedication to his craft. Chefknivestogo is honored to be the premier international dealer for these remarkable knives.
Each blade is paired with a beautifully upgraded octagonal handle made from 4,000-year-old bog oak, providing a striking aesthetic and excellent balance in hand.
Brand: Kurotori Blacksmith: Hiroshi Kajihara Location: Shimanto, Kochi, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Edge Grind: Even 50/50 Cladding: Stainless Finish: Mirror Polish HRC: 60-61 Weight: 4.9 oz (140 g) Edge Length: 168 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Khii Laurel||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugibu16cu1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-ginsan-bunka-165mm-custom-254.png||||||Kurotori Ginsan Bunka 165mm Custom||C46||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||375.000||375.000 ||||||||||||1||1||1||0||||||||Kurotori Ginsan Bunka 165mm Custom.The name of the blacksmith for these knives is Mr. Kajihara and he does exquisite work, including these mirror-finished ginsan blades we offer. This one comes with a beautiful custom octagonal burl on the chunky side. Chefknivestogo is the first international dealer to offer their knives. Brand: Kurotori Blacksmith: Hiroshi Kajihara Location: Shimanto, Kochi, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Edge Grind: Even 50/50 Cladding: Stainless Finish: Mirror Polish HRC: 60-61 Weight: 5.5 oz (154 g) Edge Length: 168 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Custom Maple Burl||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kugibu16||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-knives-66.png||||||Kurotori Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||kugibu16cu kurotori kumigikode13 kurotori3 kugibu16cu1 ||||Mr. Kajihara is a blacksmith who owns and operates Kurotori Hamono. He does exquisite work including these mirror-finished ginsan blades that we are offering. Chefknivestogo is the first international dealer to offer their knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kyoceraknives2||link.||solidtemplate||knives1||https://s.turbifycdn.com/aah/chefknivestogo/kyocera-knives-33.png||||||Kyocera Knives||||knives1 > ||Japanese Knives > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shforboandid||item-1||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/sheath-for-idahone-rods-70.png||||||Leather Sheath For Rods||Rod-Sheath||specials > linecooks > sharpening-steels > ||Resources > For Professionals > Sharpening Steels > ||10.000||10.000 ||||||||||||1||1||1||0||||||||This handy leather sheath fits the CKTG Ceramic rod, the Mac SRB-104 rod, and both Idahone Ceramic rods (10" and 12"). Both of these rods can chip or break, so a leather sheath will help protect them when transporting them to work or school. It also works on most of the other round steel rods on our site.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|lehakn||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/left-handed-knives-102.png||||||Left Handed Knives||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||shmobrknle kilehagr miwh2de18le miwh2ya27le tapade18 tahonkaw2mu1 tatowh2mu18 takayuki1 tainya24leha tainya27leha tainya30leha tainde15leha toinlehade18 tainde18leha kabeha15leha kabeho15leha kabesu27leha kitaoka2 kitaoka1 kitaoka kitaokausuba kitaoka3 kitaoka4 kitaoka5 sawh2ya24le sawh2de18le sawh2ya27leh sawh2ya30leh ||||While many knives on Chef Knives to Go are ambidextrous, many Japanese knife designs are single bevel making them inappropriate for left handed use. Knives listed here are ground on the left side to make these traditional Japanese designs left handed friendly. Since many double bevel knives also have less severe right handed biases, left handed users are encouraged to take advantage of the Chef Knives to Go forum to solicit recommendations.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|lehaya||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/left-handed-yanagibas-67.png||||||Left Handed Yanagibas||||resources > sashimi-knives > ||Knife Types > Yanagibas > ||||||||||||||||0||1||0||0||||kitaoka3 kitaoka4 kitaoka5 miwh2ya27le sawh2ya24le sawh2ya27leh sawh2ya30leh ||||Here is our current selection of left-handed Yanagibas. These knives are all single bevel so they must be used by left handed cooks only. The front side of the blades are convex ground while the back side is concave for excellent slicing action.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|lowgrst10||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/low-grit-stones-100-600-74.png||||||Low Grit Stones 100-600||||specials > linecooks > sharpening-stones > shglkachst > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||||0||1||0||0||||ce320mesist debado320 nalowa220gr inpipopro220 natr220grst shglst220gr impibr shaptonpro320x shro320grces shro500grces shaptonglass1 nasustbaexth ri400grwast ch400grstwib shgl500gr ch600grstba angust ||||It's kind of arbitrary where you draw the line at what is a low grit stone and what is a medium grit stone. But we had to make the call so we're calling anything 600 grit or less in the Japanese grit scale as a low grit stone. Here's our selection of them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macbibepakn||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-bird-s-beak-paring-knife-264.png||||||MAC Bird's Beak Paring Knife ||PK-25||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||40.000||40.000 ||||||||||||1||1||1||0||||||||The MAC Knife Chef Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives but at a more friendly price point. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer. This series is the perfect choice for line cooks looking for a rugged and well-made knife that can stand the rigors of daily use in a busy kitchen while being easy to maintain and sharpen.
The Bird’s Beak Paring knife is the perfect tool for in-the-hand paring work. The pronounced curved edge makes it easy and very efficient to work with round fruits and vegetables, while the pointed tip can serve well when coring or removing eyes and other imperfections. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 0.9 oz (24 g) Edge Length: 65 mm Total Length: 165 mm Spine Thickness at Heel: 1.4 mm Blade Height: 15 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mac-black-ceramic-honing-rod||item.||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-black-ceramic-honing-rod-10-5-125.png||||||MAC Black Ceramic Honing Rod 10.5"||SRB-104-ROD||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||55.000||55.000 ||||||
I recently acquired a Tojiro DP Gyuto and the MAC Black Ceramic Honing Rod.
Decided to put the honing rod to the ultimate test on an old,questionably sharp santoku from the local housewares store.
After completing the requisite ’before’ test,I gave the old knife seven passes over the grooved side of the rod. The ’after’ test results were incredible.I spent the next several minutes turning several pages of the new phone book into a pile of yellow shredded paper.
The mind reels at what the test would have yielded if the knife had a proper edge.
0.3||2.000 ||||1||1||0||0||||||||Japanese cutlery derives much of its lauded performance from its use of high-hardness steels. These steels are more prone to damage than traditional western cutlery when steeled on common steel honing rods. This ceramic honing rod from MAC cutlery is designed to safely and effectively refresh edges on Japanese kitchen knives. The rod is designed with coarse and fine sides to cater touchups to the condition of the edge. A rubber tip allows the rod to be securely set upon a work surface for safe, slip-free honing. The D-shaped ring on the handle allows for easy storage. To use the rod, draw the edge across the rod while holding at the existing bevel angle, commonly 15° per side, using little to no pressure. Weight: 8.8 oz (249 g) Rod Length: 10.5" (267 mm) Total Length: 16" (406 mm) Rod Diameter: 0.63" (16 mm)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macchefs||item.||solidtemplate||macknives||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-88.png||||||MAC Chef's Series||||kitchen-knives > macknives > ||Knife Brands > MAC Knives > ||||||||||||||||0||1||0||0||||macbibepakn macchsefi mac51utkn navekn6 macchse8gy macchse8chkn1 macchse8chkn macsuchexgy2 macchse10dic macchse10chk mac-black-ceramic-honing-rod ||||The MAC Chef's Series should really be called the MAC Line Cook Series since these knives are aimed directly at professional line cooks who want a simple, no-nonsense blade that is easy to care for and can take a good edge with a durable handle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macchse8chkn1||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-chef-knife-280.png||||||MAC Chef's Series Chef Knife 210mm||BK-80||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||120.000||120.000 ||||||
The Kotetsu santoku is a great example of this useful blade. The Aogami blue #2 core steel is a very popular carbon material. Blue steel #2 has the same carbon content as white steel #2, with additional elements chromium and tungsten. With these additional ingredients, blue steel #2 blades often display better edge retention and durability.
The outer stainless steel cladding aids in rust prevention and general maintenance. The subtle hammered finish above the shinogi and the beautiful sandblasted nashiji give this blade a look and feel normally associated with knives costing considerably more money.
A fine black pakka wood handle with stainless bolster completes the package and adds up to a knife worthy of any kitchen, professional chef, or home cook.
The knife is made with Blue #2 Carbon steel on the edge and is stainless clad. Please wipe your knife dry after use to keep it in tiptop condition. This is an excellent introduction to Japanese knives at an affordable price. You'll be amazed at how well these knives cut!
Bring a touch of Japanese tradition into your home with this Kotobuki Maneki Neko charm. Known as the “beckoning cat,” this figurine is crafted to ward off misfortune and invite good luck. The black variation is especially associated with protection, symbolizing the power to keep away negative energy and bad spirits.
Each charm is made in Japan using traditional folk craft methods. Its compact size makes it perfect for placing on a desk, shelf, or entryway, where it can serve as both a cultural accent and a personal talisman.
Care Instructions: Wipe clean with a soft cloth. Avoid harsh chemicals or prolonged exposure to moisture to preserve the finish.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kufuvggy18||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-gyuto-180mm-197.png||||||Kurosaki Fujin SG2 Gyuto 270mm||KFSG-G270||resources > gyutos > gyutos270mm > ||Knife Types > Gyutos > Gyutos 270-300mm > ||390.000||390.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Fujin, meaning the God of Wind in Japanese, perfectly captures the stunning tsuchime finish on Yu Kurosaki’s latest masterpiece. This blade’s unique "driving rain" aesthetic is as functional as it is beautiful, reducing drag and preventing food from sticking as you slice.
Master blacksmith Yu Kurosaki is renowned for his ability to craft exceptional knives with precision profiles, superior edge geometry, and flawless fit and finish. The athletic nature of his knives shines in their versatility, performing just as effectively with hard, dense produce as they do gliding effortlessly through onions. The secret lies in the razor-thin grind behind the edge and the subtle yet masterful convex blade geometry.
The Fujin Santoku is forged from SG2 stainless steel, hardened to an impressive 63 HRC, and clad with a softer stainless steel for durability and ease of maintenance. Its ergonomic rosewood octagonal handle, paired with a black pakka wood ferrule, ensures comfort and balance, making it a joy to use for chefs of all levels.
Elevate your culinary experience with the Fujin Santoku—a knife that combines artistry, craftsmanship, and performance.
Yu Kurosaki, a distinguished bladesmith based in Echizen, Japan, is among our preferred craftsmen. He demonstrates versatility in his work, employing an array of steel types and innovative cladding techniques. His latest series features a novel steel known as VG XEOS. This entirely stainless material, showcasing a hardness rating (HRC) of approximately 62, adds another unique dimension to his expanding repertoire.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great performing kitchen knife package.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which he finishes these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
The Kurosaki Raijin Bunka 165mm conforms to most of the bunka norms until you look at the construction and finish. There is little normal here!
Raijin knives feature a secret Cobalt stainless steel that is clad in a softer stainless alloy. The san-mai style cladding receives an amazing pattern named after after Raijin, the god of thunder. And with the driving rain look of the face pattern one can appreciate the reason.
We are huge admirers of Yu Kurosaki’s work. For such a young smith he has a long story. He makes knives for several leading brands while building his own named brand into a future powerhouse. His designs and unique finishes have set him apart from many of his contemporaries, while his energetic personality and beaming smile make him a personal favorite among many Japanese knife lovers.
This great looking 210mm gyuto performs extremely well. It has a wonderful thin spine with a lovely distal taper towards the tip, making it a tremendous performer through ingredients like onions. The great grind on the knife also allow it to plow through even the densest of produce without any wedging or sticking whatsoever.
Like all of Yu Kurosaki’s knives, it has stellar fit and finish along with a beautifully rounded spine and choil. The handle install is well done and the size and shape make it a perfect match for most users.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon which is named after the god of thunder, and with the driving rain look of the face it is aptly named.
Named after the Japanese god of thunder, the Kurosaki Raijin features one of Kurosaki-san’s unique and visually stunning patterns. The driving rain look of the blade face is a perfect match for the name!
Many of Kurosaki’s knife lines are made from some kind of stainless steel and the Raijin is no exception. We are unable to tell you exactly what the steel is, as it is a proprietary mix that is somewhat similar to VG10 on steroids. The steel has a very fine grain which aids in the ability to take a super sharp edge while being fairly easy to sharpen.
Superb grinds are a signature of this fine smith’s work and he has not disappointed in this instance. Out of the box edge is pretty great too. The blade is mated to a really well-made octagonal handle made from rosewood and black pakka.
The edge profile has a nice general shape that will allow for rocking as well as the other styles of cutting. The fully stainless steel construction will make maintenance as easy as it gets even in a busy kitchen environment. But the aesthetics are what gets people first, and in his true fashion Yu Kurosaki has once again hit it out of the park!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurana||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-nakiri-165mm-187.png||||||Kurosaki Raijin Nakiri 165mm||Raijin-Nakiri||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||The wonderful design ethic of Yu Kurosaki cannot be more obviously stated than in these stunning knives from the master of patterned blades.
We have a very strong relationship with blacksmith Yu Kurosaki. He is the brother of Makoto Kurosaki, another of our favorite blacksmiths! In 2002 Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under famed blacksmith Hiroshi Kato. He is kept incredibly busy making knives for several different brands including Masakage and this, his own brand of Kurosaki knives.
The Kurosaki Raijin Nakiri is a relatively thin and light knife. It has a standard style profile and average proportions for a nakiri of this size. The blade height of just over 50mm is pretty standard fare, as is the classic blunt nose and rounded tip. There is a slight belly which will allow for some rocking.
The knives in this line feature nicely polished spines and choils with very good out of the box edges. As with all of his knives, the Kurosaki Raijin Nakiri has excellent grinds. The rosewood handle has an octagonal shape for universal use, while the balance point is perfectly placed for a good pinch grip.
Every Raijin knife has a slightly different pattern and features some well executed laser etched kanji characters.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon. It is named after the god of thunder, and with the driving rain look of the blade face it is aptly labelled.
As with all of his blades, fit and finish are of the highest quality. His profiles and grinds are of equal caliber, resulting in a knife that come out of the box with a great edge and one that will look good and perform well for many years to come.
The santoku featured here is easy to handle and requires less board cutting space. It’s a fairly standard blade in terms of dimensions: 165mm in length with a blade height of 47mm places it squarely in the middle of popular santoku sizes. These are versatile blades that find favor in many home and professional environments. Their shorter length makes them quite light in weight and nicely thin at the spine. It thins out at the end for enhanced intricate cutting abilities. Like most santoku knives, it has a well-shaped belly that make rocking style cuts a breeze. The double symmetrical bevel is practical for left- and right-handed users.
Another stunner from the forge of Yu Kurosaki! We invite you to enjoy his wonderful creations.
Named after the Japanese god of thunder, the Kurosaki Raijin features one of Kurosaki-san’s unique and visually stunning patterns. The driving rain look of the blade face is a perfect match for the name!
Many of Kurosaki’s knife lines are made from some kind of stainless steel and the Raijin is no exception. We are unable to tell you exactly what the steel is, as it is a proprietary mix that is somewhat similar to VG10 on steroids. The steel has a very fine grain which aids in the ability to take a super sharp edge while being fairly easy to sharpen.
Superb grinds are a signature of this fine smith’s work and he has not disappointed in this instance. Out of the box edge is pretty great too. The blade is mated to a really well-made octagonal handle made from rosewood and black pakka.
The edge profile has a nice general shape that will allow for rocking as well as the other styles of cutting. The fully stainless steel construction will make maintenance as easy as it gets even in a busy kitchen environment. But the aesthetics are what gets people first, and in his true fashion Yu Kurosaki has once again hit it out of the park!
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The bunka is a great all-around knife that is well-proportioned and weighted for most average users in the home.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The bunka is a great all-around knife that is well proportioned and weighted for most average users in the home. A nicely finished and balanced handle made of walnut with an oak wood ferrule completes this compelling package.
The new Senko line of knives does not sway from this tradition but, as with his other lines, it comes with a unique and stylish look. The hammer marks of this design resemble mini triangles and together with the fairly high polish give the upper surface a wonderful sparkle in the light.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with a stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a maple wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great-performing kitchen knife package.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light.
A nice handle made of walnut wood with an oak ferrule completes the package.
The Kurosaki Senko SG2 Gyuto 240mm is a relatively thin and light knife. It has a standard style profile and average proportions for a gyuto of this size. The blade height of about 56mm pairs perfectly with an edge length on the long side of 240mm. The first third of the edge is flat, transforming into a slight belly, which will allow for some rocking. The balance is in line with a normal pinch grip point and the overall weight is on the lighter side of 240 gyutos.
As with all Kurosaki knives, the Senko is graced with a perfect fit and finish from the super fine tip to the lovely handle. The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that, when polished, reflect the light in a beautiful and fascinating way.
We think this knife is a perfect balance of form and function, at a most reasonable price, especially given the high levels of aesthetic finish and beautiful grinds. Highly recommended.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kusesg2gy27||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-270mm-308.png||||||Kurosaki Senko Ei SG2 Gyuto 270mm||KR-812RM||shopbysteel > sg2steel > kurosakisenko > ||Shop by Steel > R-2 & SG2 > Kurosaki Senko > ||335.000||335.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under the famed blacksmith Hiroshi Kato. Over the past few years, he has taken his company to new heights with a slow but steady introduction of many excellent kitchen knife lines.
The Kurosaki Senko SG2 Gyuto 270mm is a relatively thin and light knife. It has a standard style profile and average proportions for a gyuto of this size. The blade height of 57mm pairs perfectly with an edge length of 270mm. The first third of the edge is flat, transforming into a slight belly, allowing some rocking. The balance is in line with a standard pinch grip point and the overall weight is on the lighter side of 270 gyutos.
As with all Kurosaki knives, the Senko is graced with a perfect fit and finish from the super fine tip to the lovely handle. The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that when polished, reflect the light is a beautiful and fascinating way.
This knife is a perfect balance of form and function, at a most reasonable price, especially given the high levels of aesthetic finish and beautiful grinds. Highly recommended.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Nakiri is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The nakiri knife is the second most popular knife style in Japan, after the santoku, and is a great all-around knife that is well proportioned and weighted for most average users in the home. They excel at chopping and push/pull cutting.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shot shows the sublime grinds that make the Senko a king of speed and agility.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a stunning custom handle to the blade, which takes the package to a new level of beauty and desirability.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a nice walnut handle for good looks, comfort and durability.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Santoku is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The santoku knife is the most popular knife style in Japan. It is a great all-around knife that is well proportioned and weighted for most average users in the home. It excels at chopping and push/pull cutting. A nicely finished and balanced handle made of rosewood and maple completes this compelling package.
This 240mm sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing.
Here is the 240mm sujihiki and it has a nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has excellent edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.
This knife is relatively thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many beautiful attributes that Kurosaki has built into this fine knife.
Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing.
Here is the 270mm sujihiki and it has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing.
We have a high regard for young blacksmith Yu Kurosaki. He is the brother of Makoto Kurosaki, another of our favorites! Kurosaki-san started work as a smith with Kanehiro Uchi Hamono in 2002 and, along with his brother, trained under famed blacksmith Hiroshi Kato. He is kept incredibly busy making knives for several different brands including Masakage and his own brand of Kurosaki knives.
Kurosaki-san constructs this small gyuto using the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and possesses great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. The unique and very attractive stainless cladding sparkles in the light, while the textured finish releases food in an almost magical way. Kurosaki-san gives the blade a beautifully realized convex grind, so ingredient separation is first rate.
This gyuto has a shorter than normal blade that will appeal to those with smaller hands or work areas. It is a really versatile knife that can do almost anything asked of it. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle.
福井県越前鍛冶 黒崎優 Blacksmith of Echizen Yu Kurosaki from Takayuki Shibata on Vimeo.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kurosaki210||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-r-2-wa-gyuto-210mm-160.png||||||Kurosaki Shizuku R2 Gyuto 210mm||ShizukuR2-Gyuto210||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||300.000||300.000 ||||||||2.000 ||||1||1||1||0||||||||The R2 line of knives from master bladesmith Yu Kurosaki and his brother are among our favorites at CKTG. Fashioned from the ever-popular R2 stainless steel, these beautiful blades are a joy to use and behold. The stainless cladding on them is simply outstanding.The 210mm gyuto is a masterpiece of fit, finish, and function. The grind on this blade is as good as it gets and you won't find many nicer out of the box edges. They are scary sharp...and that's not an exaggeration. Obviously, maintenance is kept to a minimum as the knife is fully stainless. The profile is quite flat in the belly with a nice gentle curve up to the very finely crafted tip. Weight is on the light side of the scale and blade thickness is around the average for this size of knife.
The knife comes with a very nice octagonal rosewood handle.
Average rating is 5
By: matt
Brisbane,Australiagreat blade with beautiful fit and finish. It exceeded my expectations!
0.3Here is the 240mm gyuto version of this impressive line from Kurosaki-san. This gyuto has a really nice profile with grinds that are outstanding and super sharp edges out of the box. R2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
As with his other gyutos, the specifications of the Kurosaki R2 Wa-Gyuto 240mm fall in the middle of blades its size. They are quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing.
Here is the 270mm gyuto version of this impressive line from Kurosaki-san. This gyuto has a really nice profile with grinds that are outstanding and super sharp edges out of the box. R2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing.
The stunning looks of the Kurosaki R2 Nakiri are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core steel which they then cover, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one.
Beyond its striking aesthetics, the distinctive cladding serves a functional purpose—it shimmers in the light while facilitating effortless food release, almost as if by magic. True to Kurosaki’s craftsmanship, the knife boasts an outstanding convex grind, delivering superior ingredient separation. Right out of the box, its sharpness ranks among the very best we offer.
Complementing the stunning blade is a beautifully crafted, traditional octagonal rosewood wa handle, offering excellent balance and comfort. With its fine craftsmanship, exquisite design, and top-tier performance, this knife is a standout in any kitchen. We highly recommend giving it a try.
The stunning looks of the Kurosaki R2 Santoku are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core metal which they then cover, san-mai style, with another stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one.
Kurosaki-san makes this particular knife out of the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and has great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for kitchen blades. This particular sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box.
The blade comes with a stunning hammered, or tsuchime, finish. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle.
In keeping with his style, Kurosaki crafts his knives with a keen eye towards ingredient separation and non-stick properties. The knives will be able to achieve absurd levels of sharpness and acute blade angles, exhibit superior edge retention and perform incredibly well through most ingredients.
Chefknivestogo is proud to be the first international dealer to offer Mr. Kajihara's exquisite knives. One notable offering includes a custom maple burl octagonal handle, designed with a substantial feel to accommodate individuals with larger hands.
Ginsan steel, also known as Silver #3, is celebrated for its ability to deliver the sharpness and edge retention akin to high-carbon steels while offering the added benefit of rust resistance. This makes it particularly suitable for kitchen knives, combining ease of maintenance with superior performance.
For those interested in acquiring these exceptional knives, Chefknivestogo provides a selection of Kurotori blades crafted by Mr. Kajihara. These knives not only embody traditional Japanese blacksmithing techniques but also cater to the practical needs of modern culinary enthusiasts.
Each blade is paired with a beautifully upgraded octagonal handle made from 4,000-year-old bog oak, providing a striking aesthetic and excellent balance in hand.
- Brand: Kurotori
- Blacksmith: Hiroshi Kajihara
- Location: Shimanto, Kochi, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan
- Edge Grind: 50/50 Even
- Cladding: Stainless
- Finish: Mirror Polish
- Hardness: HRC 61
- Weight: 5.4 oz (154 g)
- Edge Length: 210 mm
- Total Length: 365 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 47 mm
- Handle: Octagonal Bog Oak
Average rating is 5
By: Chris Miller
Clayton,NCI use these on 12" DMT fine diamond and ceramic rods...love them!
0.3By: Chris Miller
Clayton,NCI use these on 12" DMT fine diamond and ceramic rods...love them!
0.3By: Ryan
Oakland,CAWorks great,protects my mac black rod from getting chipped in my bag,plus its leather.
0.3The Bird’s Beak Paring knife is the perfect tool for in-the-hand paring work. The pronounced curved edge makes it easy and very efficient to work with round fruits and vegetables, while the pointed tip can serve well when coring or removing eyes and other imperfections.
Average rating is 4.7
By: Shawn Bohl
Wilkes-BarrePurchased as a compliment to the MAC 7 piece block set. Welcome addition,handsomely made and the same great quality as their knives.
0.3By: Woo-bae Kim
breckenridge,coGood~!!
0.3By: Larry K
ChicagoThis honing rod is outstanding! Turned my Tojiro into a razor in a few passes per side. Even German steel is easy to make really sharp. Why even have good knives if you can’t keep them sharp? This rod makes it easy.
0.3By: Mark M
Orlando,FLThis is a good honing rod. It’s a pretty good deal for a solidly built ceramic rod.
0.3By: Bob Carr
Amelia,OhioThis is a great ceramic rod. I use it almost daily to keep my edges up to par. I was worried about packing a ceramic rod in my knife bag until I got this one. I have been carrying it in my knife bag now for about a year and it shows no sign of breakage. This is a great product.
0.3By: Jacob
Washington,DCI purhcased this ceramic and was not happy. It was way to fine of a grit to make any difference. I ended up goign with the messemiester ceramic rod and I am So much happier wiht this purchase.
0.3By: John B
Rockville MDMore agressive than a steel -- requires more skill,delivers faster results
0.3By: Erica
San Jose,CAThis ceramic rod corrects all the other minor issues I had with the first version of the ceramic rod (i.e. breakage,coloring,etc.) I’ve used it for a few weeks now and the grooves on the side make honing my knives very easy! If you’re in the market for a ceramic rod,buy this one - you won’t regret it! Thank you,Mark for all your great recommendations and help in acquiring such awesome tools!!!
0.3By: Trey
NashvilleNot a big fan of the rubber tip at all. Other than that it’s a great product.
0.3By: alan
DCmakes my Mac knife shaving sharp. The video on your site is helpful.
0.3By: Gene Maluski
detroit lakes. minnesotait works great just like it says it will I like the two different sides that it has,so depending on how dull your knife is you can choose what side to use
0.3By: Albert Alhadeff
Corcelles,SwitzerlandExcellent value for money steel. This steel alone will cover all your needs. Has 2 zones for honing - aggressive and smooth,so you get 2 in one. Also being ceramic it is also well suited to Japanese knives. I think this steel could be improved with 2 changes. It should be a bit longer at say 12 inches. Also I don’t care for the rubber end. For those who hone with the steel horizontal,you may find that the rubber end just gets in the way.
0.3By: Deborah
Missoula,MTThis is a wonderful hone. I really like that it has a coarser side for knives that haven’t been kept up. It really makes keeping edges sharp. I would highly recommend this as a stand alone or to compliment a standard steel.
0.3By: Justin
Calgary,AlbertaKeeps my knives sharp. What more could I ask for?
0.3By: RioChef
San Jose,CaliforniaGreat product. Even does a great job on my Miyabi MCD 7000 Santoku which is HRC 64+.
0.3By: ER
Louisville,KYI love the two sides for honing on this rod.
Keeps my knives scary sharp between stone sharpening,and does it’s job.
Well built and worth every penny.
0.3Keeps my knives scary sharp between stone sharpening,and does it’s job.
Well built and worth every penny.
By: Tom G
Perth,AustraliaThis honing rod is just a great product. It is solidly constructed,and the two-surface design is both clever and very effective. Until now I have used a Global ceramic rod,but I prefer the feel and performance of the MAC.
0.3By: Donn
FloridaI recently acquired a Tojiro DP Gyuto and the MAC Black Ceramic Honing Rod.
Decided to put the honing rod to the ultimate test on an old,questionably sharp santoku from the local housewares store.
After completing the requisite ’before’ test,I gave the old knife seven passes over the grooved side of the rod. The ’after’ test results were incredible.I spent the next several minutes turning several pages of the new phone book into a pile of yellow shredded paper.
The mind reels at what the test would have yielded if the knife had a proper edge.
By: Allen St. John
Montclair NJ One major problem...
The diameter of the rod is too thick to fit in the honing steel slot in my Sur La Table knife block.
It’s a great piece but if you want to store it in a block measure it first.
0.3The diameter of the rod is too thick to fit in the honing steel slot in my Sur La Table knife block.
It’s a great piece but if you want to store it in a block measure it first.
By: Ernest
Auckland New ZealandThis is a great product keep your knife sharp.
0.3
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7 oz (198 g) Edge Length: 209 mm Total Length: 337 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macchse10chk||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-chef-knife-282.png||||||MAC Chef's Series Chef Knife 250mm||BK-100||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||150.000||150.000 ||||||
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.
Our sayas do not fit this knife. We recommend the blade guard instead.Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7.9 oz (224 g) Edge Length: 254 mm Total Length: 375 mm Spine Thickness at Base: 2.5 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macchse8chkn||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-dimpled-chef-knife-289.png||||||MAC Chef's Series Dimpled Chef Knife 210mm||TH-80||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||95.000||95.000 ||||||||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 6.2 oz (176 g) Edge Length: 202 mm Total Length: 323 mm Spine Thickness at Base: 2.4 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macchse10dic||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-dimpled-chef-knife-282.png||||||MAC Chef's Series Dimpled Chef Knife 250mm||TH-100||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||160.000||160.000 ||||||
Our sayas do not fit this knife. We recommend the blade guard instead.
Average rating is 4.3
By: carlos
Miami fl0.3By: carlos
miami,flthis mac knife is amazing i was looking for a smaller chef knife for certain jobs and its just amazing sharpens extremely quick and holds and edge for a great amount of time in a high paced japanese kitchen. im even considering selling my other chef knife to purchase the same knife in 10.5 inches great buy great balance,and geometry no complaints
0.3By: Carlos
EstaritaGreat little knife good geometry and finish sharpens easy and holds quite well would recommend to anyone looking for a cheap stainless chefknife thats a workhorse
0.3By: jason mcgarry
lewisburg,west virginiagood knife but my brother had it for less than a week and the blade chipped. Do your knifes have warranties?
0.3
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7.9 oz (224 g) Edge Length: 253 mm Total Length: 375 mm Spine Thickness at Base: 2.5 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macchsefi||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-fillet-271.png||||||MAC Chef's Series Fillet||BNS-60||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||65.000||65.000 ||||||||1.000 ||||1||1||1||0||||||||This affordable fillet knife was designed to work well around bones and hold traction while butchering. The curved edge, straight blade is made from Molybdenum steel, giving it great edge retention. It features an oversized handle to maximize grip when working in slippery butchering environments. The handle is made of pakka wood and works well no matter your cutting style. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 4.0 oz (113 g) Edge Length: 160 mm Total Length: 285 mm Spine Thickness at Heel: 2 mm Blade Height: 23 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macchse8gy||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-5-gyuto-328.png||||||MAC Chef's Series Gyuto 210mm||HB-85||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||70.000||70.000 ||||||
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 5.1 oz (145 g) Blade Length: 213 mm Total Length: 323 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mac51utkn||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-5-1-2-utility-knife-116.png||||||MAC Chef's Series Utility Knife 135mm||HB-55||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||47.000||47.000 ||||||||||||1||1||1||0||||||||This is a perfect little utility knife for the budding chef in your family. MAC knives from Japan are well known for their value and overall quality of construction. The MAC Knife Chef's Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer.
The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has a very comfortable handle and an overall fit and finish that totally belie its price. It is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium-sized ingredients. It is a light- to medium-weight blade with a good symmetrical grind, which offers clean and precise cuts. This is undoubtedly a high-value item and a great introduction to Japanese blades for those used to traditional Western knives. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 2.2 oz (64 g) Edge Length: 136 mm Total Length: 239 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macjakn||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/mac-japanese-knives-30.png||||||MAC Japanese Knives||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mackish||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-shears-174.png||||||MAC Kitchen Shears ||KS-85||specials > linecooks > chefsets > ||Resources > For Professionals > Chef Equipment > ||70.000||70.000 ||||||||||||1||1||1||0||||||||MAC 8.5 in. Kitchen Shears. These heavy-duty shears will make quick work out of hard shellfish shells, poultry bones, and fish bones. One blade is micro-serrated for holding onto slippery surfaces, while the other has a razor-polished edge that slices cleanly through tough shells and bones. The drop-forged stainless steel blades are some of the strongest we could find. They are held together by an adjustable nut with a quick-release joint so that you can maintain tight blade-to-blade contact and easily take them apart for cleaning. Strong enough to cut through a penny, these shears were designed for heavy-duty kitchen tasks. Slightly right-handed handle but we know some lefties who use them too.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chkish||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/chikamasa-kitchen-shears-91.png||||||MAC Kitchen Snips||KS-63||specials > linecooks > chefsets > ||Resources > For Professionals > Chef Equipment > ||24.000||24.000 ||||||||||||1||1||1||0||||||||These Mac Kitchen Snips were designed for pro cooks to work with herbs, shellfish, and can do duty on a variety of other tasks in your kitchen. The snipe have a micro-serrated edge on one blade and a polished, edge on the other for a good grip of food while you cut. These snips measure 6.5 inches from the end of the tip to the end of the handle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/mac-knives-83.png||||||MAC Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||macsukn macpr macchefs allmacknives ||||MAC Knives are made in Japan using high carbon steel, chrome, vanadium, molybdenum, and tungsten. The result is an extraordinary blade with an HRC is approximately 59-61 Rockwell hardness. MAC offers razor-sharp edges.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macpr||item.||solidtemplate||macknives||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-83.png||||||MAC Professional||||kitchen-knives > macknives > ||Knife Brands > MAC Knives > ||||||||||||||||0||1||0||0||||macprpakn31 macprpakn5 macprbokn6 macprutkn6 macprna16 macprmisa61 macprfikn7 macpr8hoedch macprmichkn8 macprmichkn9 mac-black-ceramic-honing-rod ||||MAC Professional knives are rust proof and stain resistant. They come with bolster and laminated wooden handle. Blade is rust-resistant high-carbon Chrome Molybdenum steel alloy with Vanadium and is extremely sharp and well balanced. Not dishwasher safe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macpr8hoedch||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-8-chef-s-knife-with-dimples-302.png||||||MAC Professional Dimpled Chef's Knife 210mm||MTH-80||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||145.000||145.000 ||||||||2.000 ||||1||1||1||0||||||||The dimpled edge on this chef's knife is known as a "granton" edge, and it provides a distinct advantage in food release. The 210mm chef's knife is undeniably the most popular size for the home gourmet, and this example from MAC is an awesome western-inspired example, using their proprietary chrome-moly vanadium steel. The steel is designed to produce blades that could be thin, (under 2.5mm) strong, tough, and take a keen edge, features that all knife makers strive for, but due to limitations of alloying, often have trouble achieving. The chef's knife is the workhorse of every kitchen, and don't be afraid to press this one into service. MAC is so confident in it that they warrant it for 25 years against defects in materials and workmanship. As with all knives, this knife is not dishwasher safe. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 6.8 oz (192 g) Edge Length: 203 mm Total Length: 319 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprfikn7||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-fillet-knife-7-333.png||||||MAC Professional Fillet Knife 180mm Sale||SO-70||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||150.000||175.000 ||150.000 ||||||1.000 ||||1||1||1||0||||||||The MAC Professional Fillet Knife is a well-designed and flexible blade, with a nicely weighted bolster for balance. Designed with fish in mind, MAC's proprietary chromium, molybdenum, and vanadium alloyed high carbon steel is hard enough to take a very sharp edge, while remaining tough, and avoiding brittleness associated with many of the very hard alloys. Buy with confidence, as with the other blades from MAC, this fillet knife is covered by MAC's generous 25-year warranty against defects in materials and workmanship. As with ALL cutlery, please keep it out of the dishwasher. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 4.1 oz (115 g) Edge Length: 170 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprbokn6||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-honesuki-boning-knife-6-297.png||||||MAC Professional Honesuki 150mm Sale||BON-60||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||127.000||150.000 ||127.000 ||||||1.000 ||||1||1||1||0||||||||This is MAC's take on the traditional Japanese poultry knife. The honesuki is an indispensable tool for the home chef who prefers to fabricate and process chicken, turkey, and game birds at home. We've found that it's possible to save substantial amounts of money buying chicken and turkey whole and cutting our own pieces for serving, as whole chicken and turkey is often several dollars less expensive per pound. The honesuki's unique triangular blade is ideally suited for the detailed maneuvering required when cutting breasts from the bone, and cutting through the cartilage in wing and leg joints. MAC offers their 25-year warranty against defects in materials and workmanship with this excellent honesuki. As with all the knives we carry, this honesuki is NOT dishwasher safe. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7.0 oz (198 g) Edge Length: 155 mm Total Length: 265 mm Spine Thickness at Heel: 3 mm Blade Height: 43 mm ||2.000 ||||1||1||1||0||||||||The MAC Professional Mighty Chef's Knife is a quintessential example of what every kitchen should have at least one of. The chef's knife is easily the most-used tool in every professional and home kitchen. MAC's proprietary chromium, molybdenum, vanadium high-carbon steel alloy is semi-stainless, and features great hardness for edge retention, while remaining tough to prevent chipping. MAC offers their 25-year warranty with this knife, but something tells us you probably won't need it. MAC wisely advises its customers that their knives are not dishwasher safe. Weight: 7.5 oz (212 g) Edge Length: 227 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm ||2.000 ||||1||1||1||0||||||||This is the choice of the home cook and professional seeking just a bit more reach than an 210mm knife can provide. The blade profile is reminiscent of the great Sabatier chef's knives of old, and with its great rocking point, and long flat on the edge, it will prove to be a real performer in the kitchen as well. At 247mm on the edge, 2.5mm thick on the spine, and great taper to under 1mm within an inch of the tip, the proportions are all right. Using their proprietary chrome-moly vanadium steel, this blade is able to take a keen edge, and remains tough on hard impacts. MAC warrants this knife against defects in materials and workmanship for 25 years. This knife is not dishwasher safe. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7.9 oz (224 g) Edge Length: 247 mm Total Length: 363 mm Spine Thickness at Heel: 2.5 mm Blade Height: 51 mm Maker: MAC Knives, Inc. Location: Seki City, Japan Weight: 5.6 oz (182 g) Edge Length: 163 mm Total Length: 297 mm Spine Thickness at Heel: 2.5 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprpakn31||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-paring-knife-3-1-4-70.png||||||MAC Professional Paring Knife 80mm||PKF-30||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||60.000||60.000 ||||||||1.000 ||||1||1||1||0||||||||The MAC Professional 80mm paring knife, made with MAC's proprietary semi-stainless, high-carbon chrome molybdenum steel, is ideal for in-hand work. The paring knife is an indispensable tool for any serious cook, with its thin, ultra sharp blade and short length, it is ideally suited to fine detail work, and its ultra light weight ensures that it will not induce fatigue. As with MAC's other products, this parer comes with a 25-year warranty against defects in materials and workmanship, so buy with confidence. Not dishwasher safe. Maker: MAC Knife Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 2.2 oz (60 g) Edge Length: 83 mm Total Length: 187 mm Spine Thickness at Heel: 2 mm Blade Height: 20 mm ||1.000 ||||1||1||1||0||||||||The MAC Professional Petty 120mm is a great solution for the cook looking for a knife longer than a dedicated parer, but without the heft of a large chef's knife. At about 5" in length and 2.3 ounces in weight, this petty becomes a fantastic utility knife, and surely an important piece of any serious cook's kit. This razor-sharp blade is an excellent choice when preparing fruits and vegetables. Peeling and cutting citrus supremes will be a breeze. Please protect this blade--don't put it in the dishwasher. Our 120 petty saya does not work on this knife. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 2.3 oz (65 g) Edge Length: 123 mm Total Length: 220 mm Spine Thickness at Heel: 2 mm Blade Height: 26 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprmisa61||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-knives-professional-santoku-6-1-2-326.png||||||MAC Professional Santoku 170mm||MSK-65||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||120.000||120.000 ||||||||2.000 ||||1||1||1||0||||||||As with their other knives, MAC likes to offer superior performance at reasonable prices, and they deliver again with this granton-edged santoku. The hollow-ground scallops, or grantons, create an air pocket between the blade and the food item, reducing stiction and food sticking. MAC crafts this very thin santoku from their proprietary chrome-moly vanadium knife steel, which is hard enough to take a keen edge, but not so hard as to be brittle. Weighing in at under 6 ounces, the MAC Professional Santoku is not an ultra lightweight, but it is a comfortable weight for a work knife. As with all MAC Professional knives this santoku is backed by a 25-year warranty against defects in materials and workmanship. MAC knives are hand-wash ONLY. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 6.2 oz (175 g) Edge Length: 169 mm Total Length: 292 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprutkn6||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-utility-knife-6-177.png||||||MAC Professional Utility Knife 155mm||PKF-60||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||70.000||70.000 ||||||||1.000 ||||1||1||1||0||||||||The MAC Professional Utility Knife is sure to become your most used kitchen knife. Ideally sized and weighted, this thin-bladed, steel-bolstered utility knife is perfect for peeling, slicing, and dicing smaller ingredients like shallots, strawberries, spring onions, carrots, citrus, etc. Its reach, combined with great nimbleness, ensure that you'll use it for most kitchen tasks, and with MAC's 25-year warranty against defects in materials and workmanship, you'll be confident to make it one of your most used knives. Always handwash and dry your knives--do not put them in the dishwasher! Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 2.8 oz (80 g) Edge Length: 155 mm Total Length: 262 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macsukn||item.||solidtemplate||macknives||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-73.png||||||MAC Superior||||kitchen-knives > macknives > ||Knife Brands > MAC Knives > ||||||||||||||||0||1||0||0||||macsu4insapa macknsu5inut macsu65insak macsubrkn mac-black-ceramic-honing-rod ||||MAC Superior Knives offer ergonomically upswept handles and thin blades. MAC knives are made of a High Carbon Molybdenum Vanadium alloy, which includes Tungsten Carbide, making them harder, sharper, and more durable than most other knives on the market. Not dishwasher safe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macsubrkn||item.||solidtemplate||macsukn||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-bread-knife-10-5-inch-311.png||||||MAC Superior Bread Knife 270mm||SB-105-BreadKnife||kitchen-knives > macknives > macsukn > ||Knife Brands > MAC Knives > MAC Superior > ||115.000||115.000 ||||||||2.000 ||||1||1||1||0||||||||A bread knife is a versatile addition to any kitchen prep kit. Bread knives are adept at breaking down melons, pineapple, and other large fruit; they are great options as slicers for prep or service; the delicate skins of tomatoes are a breeze with a serrated bread knife; and of course, they are ideal when the occasion arises to slice bread. The MAC Superior bread knife has established itself as the standard against which all other bread knives are measured. The scalloped edges come sharp from the factory, MAC's molybdenum vanadium steel holds that edge extremely well, and the thinness of the knife reduces resistance in the cut, improving performance. The handle is ergonomically upswept to provide knuckle clearance and is made of durable, water-resistant pakka wood scales.
*Note: Our sayas do not fit this knife. We recommend a felt blade guard instead. Maker: MAC Knives, Inc. Line: Superior Construction: Mono Steel / Roll Forged Type: Bread Knife Handle: Yo / Bolsterless Scales: Black Pakka Wood Weight: 6.1 oz (174 g) Edge Length: 272 mm Total Length: 402 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm ||1.000 ||||1||1||1||0||||||||Ideal for delicate tasks on the cutting board, this MAC Superior 4” paring knife offers great performance at a budget friendly price. MAC knives are well regarded for their quality steel and thin profile, which give the knives excellent performance. The molybdenum vanadium steel is stainless and retains its edge very well, making maintaining the knife a breeze. Upkeep is further eased by the durable pakka wood handle scales which resist damage from moisture. The handle is upswept to give added knuckle clearance for more comfortable usage. Maker: MAC Knife Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 2.2 oz (60 g) Edge Length: 99 mm Total Length: 199 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm ||0.500 ||||1||1||1||0||||||||Whether working on small tasks or in small places, this MAC Superior Petty 130mm is ideal for a wide variety of tasks. Like all MAC Superior products, this knife is made using MAC's signature molybdenum vanadium stainless steel, which resists discoloration and maintains its edge as well as many higher-priced knives. Unlike many utility knives, this knife features an upswept handle to increase finger clearance when working on a board. The handle scales are made of a stabilized pakka wood handle to give the comfortable feel of wood with the durability of more modern materials. The hole in the tip of the knife is used to hang the knife when not in use, giving this handy knife an additional storage option. Maker: MAC Knife Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Exceptionally sharp and keeps the edge for a long time Not dishwasher safe Weight: 2.4 oz (62 g) Edge Length: 126 mm Total Length: 223 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm ||1.000 ||||1||1||1||0||||||||Arguably the most in-vogue profile in kitchen cutlery today, the santoku offers a handy and versatile instrument for tackling practically every task in the kitchen. This MAC Superior santoku is constructed of MAC's molybdenum vanadium stainless steel treated with an added low temperature hardening step to provide excellent edge retention. The stabilized pakka wood handle resists damage from moisture giving natural wood feel with much better service life than more traditional wood products. The design features an ergonomically upswept handle for better finger clearance while cutting. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 5.6 oz (160 g) Edge Length: 168 mm Total Length: 291 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Brand: MAC Knife, Inc. Location: Seki City, Japan Construction: Stamped / Mono Steel Steel Type: Molybdenum Steel HRC: 60 Handle: Black Pakka Wood Weight: 5.0 oz (144 g) Edge Length: 213 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|navekn6||item.||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-nakiri-knife-6-5-139.png||||||MAC Traditional Nakiri 165mm||JU-65||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||115.000||115.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri is the traditional Japanese vegetable cleaver, and quickly becomes adored by those who try it. Its additional heft toward the tip allows it to fly through harder veggies like carrots, and its unique shape and blade height make it much safer to work with. MAC includes their 25-year warranty to make this nakiri an outstanding value. MAC knives, like all knives, should never experience the whirling inferno of scalding water and harsh chemicals that is the interior of your automatic dishwashing appliance. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 5.4 oz (153 g) Edge Length: 165 mm Total Length: 290 mm Spine Thickness at Heel: 2.5 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mastba3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/magnetic-strop-backing-3x11-146.png||||||Magnetic Strop Backing 3" x 11" ||Naked3x11||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||3.000||3.000 ||||||||||||1||1||1||0||||||||This is what we put on all our strops to allow them to be stuck on our metal strop base without moving. It's a magnetic backing that's flexible and has a sticky side to it. Just cut whatever you want to size, peel off the protective paper and stick it to your strop and you're good to go.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macovgsa16||item-1||solidtemplate||makotoryusei||https://s.turbifycdn.com/aah/chefknivestogo/makoto-coreless-vg-10-santoku-165mm-13.png||||||Makoto Coreless VG-10 Santoku 165mm||MCV-S165||specials > forknco > makotowhite2 > makotoryusei > ||Resources > For Knife Collectors > Makoto Knives > Makoto VG7 Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business. Weight: 5.5 oz (158 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Octagonal Ebony Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makotowhite2||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/makoto-white-2-68.png||||||Makoto Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||masasg2 makotoryusei mavgda ||||Makoto Kurosaki is the older brother of Yu Kurosaki. They started their blacksmith careers together working under Kato-San and Makoto is still an apprentice with him. He also works from time to time with his brother who has moved to his own blacksmith shop and studio in Echizen. Excellent grinds are a feature of these knives. We think you'll be very impressed with how these cut food.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masasg2||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-sg2-66.png||||||Makoto Sakura SG2||||shopbysteel > sg2steel > ||Shop by Steel > R-2 & SG2 > ||||||||||||||||0||1||0||0||||makotosakura makotosg2 masatssa16 masatsbu18 masatsgy21 masatsgy24 ||||Makoto Kurosaki is one of our favorites on the website. His grinds are clean and shapely and the result is an excellent cutting knife. This line features cherry wood handles (Sakura) and uses excellent SG2 steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masatsbu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-bunka-180mm-236.png||||||Makoto Sakura Tsuchime Bunka 180mm||MST-B180||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Bunka is the profile of the knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent bunka knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with a soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The bunka exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime (Hammered) Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 4.0 oz (112 g) Edge Length: 181 mm Total Length: 324 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm Edge Grind: Even (See Choil Photo) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masatsgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-210mm-219.png||||||Makoto Sakura Tsuchime Gyuto 210mm||MST-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Makoto Sakura Tsuchime Gyuto 210mm. Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san use cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 5.0 oz (142 g) Edge Length: 217 mm Total Length: 363 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masatsgy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-240mm-233.png||||||Makoto Sakura Tsuchime Gyuto 240mm||MST-G240||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel can feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad in san-mai style with soft stainless steel. It is given a very lovely hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 5.9 oz (170 g) Edge Length: 244 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm Edge Grind: Even (See Choil Photo) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makotosakura||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-40.png||||||Makoto Sakura Tsuchime Petty 135mm||MST-P135||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is the talented maker behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife’s cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "Petty" refers to this versatile 135mm utility knife, perfect for precision tasks like peeling, trimming, and slicing small ingredients.
For this petty, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It’s incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it’s surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it’s evident in this petty. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This petty offers effortless control, making detailed cutting work feel smooth and precise. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Polished Damascus Edge Steel: SG2 Stainless Steel Cladding: Stainless Steel Handle: Sakura-Cherry Octagonal Ferrule: Maple Wood Edge Grind: Even Weight: 2.1 oz (60 g) Edge Length: 135 mm Total Length: 258 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masatssa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-santoku-165mm-223.png||||||Makoto Sakura Tsuchime Santoku 165mm||MST-S165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Santoku is the shape of the knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent santoku knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has the ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The santoku exhibits easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 4.0 oz (114 g) Edge Length: 165 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makotosg2||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-sg2-nakiri-160mm-13.png||||||Makoto Sakura Tsuchime SG2 Nakiri 165mm ||MST-N165||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is the talented blacksmith behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife's cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "nakiri" is the shape of this knife, designed for precision vegetable cutting.
For this nakiri, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It is incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it's surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with a soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it's evident in this nakiri. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This nakiri offers effortless control while gliding through vegetables with remarkable ease. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62-63 Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 5.1 oz (146 g) Edge Length: 164 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgda||item.||solidtemplate||makotowhite2||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-damascus-63.png||||||Makoto VG10 Damascus||||specials > forknco > makotowhite2 > ||Resources > For Knife Collectors > Makoto Knives > ||||||||||||||||0||1||0||0||||mavgpe15 mavgsa16 makoto3 makoto1 ||||Makoto VG10W Damascus. Makoto Kurosaki is the older brother of Yu Kurosaki and he trained with Kato san at Takefu Knife Village before going off on his own to create these lovely knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makoto3||item-1||solidtemplate||mavgda||https://s.turbifycdn.com/aah/chefknivestogo/makoto-120.png||||||Makoto VG10 Damascus Nakiri 165mm||MVG-N165||specials > forknco > makotowhite2 > mavgda > ||Resources > For Knife Collectors > Makoto Knives > Makoto VG10 Damascus > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto-san clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has great wear resistance and edge retention and is fairly easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 60-61+- Finish: Kasumi Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 166g / 5.8 ounces Blade Length: 160 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 48.5 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makoto1||item-1||solidtemplate||mavgda||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-damascus-gyuto-210mm-413.png||||||Makoto VG10W Damascus Gyuto 210mm||MAK10-G210||specials > forknco > makotowhite2 > mavgda > ||Resources > For Knife Collectors > Makoto Knives > Makoto VG10 Damascus > ||179.950||179.950 ||||||||||||1||1||1||0||||||||Makoto Kurosaki honed his craft under the legendary Hiroshi Kato, mastering the art of knife-making and sharpening. He also trained extensively with the renowned sharpener, Mr. Morihiro. Today, Makoto collaborates with his famous brother, Yu Kurosaki, working out of Yu’s shop in Echizen, where he creates knives for some of the most respected names in the Japanese knife industry.
Makoto-san’s knives feature a VG10 stainless steel core, clad with stunning suminagashi stainless steel. VG10 is a premium kitchen knife steel, known for its exceptional wear resistance, edge retention, and ease of sharpening. When expertly heat-treated by Makoto-san, this steel delivers performance that meets the highest culinary standards. The blades are constructed in a traditional san-mai awase style, with a hardened steel core (62 HRC) flanked by softer cladding for enhanced durability and precision—a hallmark of Japanese kitchen cutlery.
Makoto-san’s true expertise lies in his sharpening skills, and the standout feature of his knives is their impeccable grinds. These blades rival those of much higher-priced knives, offering exceptional cutting performance and balance. Paired with a beautifully crafted rosewood handle and a black pakka wood ferrule, these knives are as functional as they are elegant. Whether you're a professional chef or a passionate home cook, you’ll be captivated by the quality and craftsmanship of Makoto Kurosaki’s knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echhizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Stainless Hammered Damascus Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.2 ounces / 148g Blade Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgpe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-petty-150mm-13.png||||||Makoto VG10W Damascus Petty 150mm||MAK10-P150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Makoto VG10 Petty 150mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 60-61+- Finish: Kasumi Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 72g / 2.6 ounces Blade Length: 149 mm Total Length: 273 mm Spine Thickness at Base: 2 mm Blade Height: 27.5 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgsa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-santoku-165mm-4.png||||||Makoto VG10W Damascus Santoku 165mm||MAK10-S165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Makoto VG10 Santoku 165mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are excellent cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 61+- Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 134 g / 4.7 ounces Blade Length: 169 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makotoryusei||item.||solidtemplate||makotowhite2||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-61.png||||||Makoto VG7 Knives ||||specials > forknco > makotowhite2 > ||Resources > For Knife Collectors > Makoto Knives > ||||||||||||||||0||1||0||0||||makoto mavg7na16 marygy21 mav7tagy24 mavg7rype15 maryassa17 mavg7rygy21 marygy24 macovgsa16 ||||Makoto Kurosaki most recent iteration of these popular knives are currently being made with VG7 Semi Stainless Steel and are stainless clad.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg7rygy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-210mm-175.png||||||Makoto VG7 Ryusei Gyuto 210mm||Ryusei-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||195.000||195.000 ||||||||||||1||1||1||0||||||||Makoto VG7 Ryusei Gyuto 210mm. Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and learning alongside some of the legends of modern blade making. Together with his brother, Yu Kurosaki, he trained under the esteemed Kato-san.
Makoto-san began producing knives under his own name relatively recently, and his early offerings quickly became favorites with many of our customers. What started as limited releases through CKTG has grown to include several lines, including the Ryusei series.
As of 2021, Makoto-san has introduced a new steel to his lineup: VG7 stainless. These blades feature a stainless cladding and a VG7 core hardened to 61.5+ HRC, offering superb edge retention and easy sharpening.
The blade features a slender spine and a beautifully ground primary bevel that tapers down to a razor-thin edge. It's a visually striking knife from every angle, with laser-engraved kanji and a handsome maple handle paired with a red pakka wood ferrule completing the refined look. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62 Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Weight: 5.1 oz (159 g) Edge Length: 210 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|marygy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-gyuto-240mm-76.png||||||Makoto VG7 Ryusei Gyuto 240mm||Ryusei-G240||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.
He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now include the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.
As of 2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Weight: 6.1 oz (172 g) Edge Length: 237 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Edge Grind: Even (See Choil Photo) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg7rype15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-petty-150mm-185.png||||||Makoto VG7 Ryusei Petty 150mm||Ryusei-P150||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Weight: 2.6 oz (74 g) Edge Length: 148 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|maryassa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-as-santoku-170mm-125.png||||||Makoto VG7 Ryusei Santoku 170mm||Ryusei-Santoku||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Edge Grind: Even (See Choil Photo) Weight: 4.9 oz (138 g) Edge Length: 172 mm Total Length: 320 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mav7tagy24||item-1||solidtemplate||makotoryusei||https://s.turbifycdn.com/aah/chefknivestogo/makoto-v7-tall-gyuto-240mm-53.png||||||Makoto VG7 Tall Gyuto 240mm||MV7-TG240||specials > forknco > makotowhite2 > makotoryusei > ||Resources > For Knife Collectors > Makoto Knives > Makoto VG7 Knives > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.
He started making blades under his own name quite recently, and his initial offerings were hits with many of our customers. His original limited offerings through CKTG have grown and now include the Ryusei line of Aogami Super stainless-clad knives. We are pleased to be the first store in the world to offer them for sale.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC, which bestows the blade with the ability to take and hold a super sharp edge. Weight: 8.5 oz (240 g) Edge Length: 242 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 64 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|marygy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-gyuto-210mm-97.png||||||Makoto VG7 Tsuchime Gyuto 210mm||MVG7-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||150.000||150.000 ||||||||||||1||1||1||0||||||||These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of Makoto's work.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
Makoto-san is using a new stainless steel for him called VG7, which is made by the Takefu Special Steel Company. The blades are clad with stainless steel.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well-executed kanji elements—a great touch and a great new knife. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Quenching: Water Quenched HRC: 61.5+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Oval Rosewood Ferrule: Black Pakka Wood Weight: 5.2 oz (150 g) Edge Length: 214 mm Total Length: 354 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg7na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-nakiri-165mm-59.png||||||Makoto VG7 Tsuchime Nakiri 165mm||MVG7-N165||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki, the elder sibling of Yu Kurosaki, embarked on their blacksmithing journey under the mentorship of Kato-San, where Makoto continues to hone his skills as an apprentice. Additionally, he collaborates with Yu, who has since established his own blacksmith shop and studio in Echizen. These knives are renowned for their exceptional grinds, and we believe their cutting performance will leave a lasting impression on you. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Roll Forged Quenching: Water Quenched HRC: 61.5+- Finish: Tsuchime Edge Steel: VG7 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.6 oz (158 g) Edge Length: 156 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makoto||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-white-2-nakiri-165mm-163.png||||||Makoto VG7 Tsuchime Petty 135mm||MVG7-P135||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki takes a fresh approach with VG7 stainless steel in this striking petty knife. Featuring a polished stainless Damascus cladding and a VG7 core hardened to 61.5+ HRC, the blade offers easy sharpening and excellent edge retention. Excellent fit and finish ensure top-tier performance. The octagonal walnut handle provides a comfortable, refined grip. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Polished Damascus Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Octagonal Walnut Edge Grind: Even Weight: 2.4 oz (68 g) Edge Length: 136 mm Total Length: 260 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|frropin||item-1||solidtemplate||rollingpins||https://s.turbifycdn.com/aah/chefknivestogo/french-rolling-pin-196.png||||||Maple French Rolling Pin||Maple-Pin||knife-accessories > rollingpins > ||Accessories > Rolling Pins > ||50.000||50.000 ||||||||2.000 ||||1||1||1||0||||||||These French style rolling pins are made by Brandon Norsted right down the street from us in Madison, WI. The rolling pins are made with domestic maple wood. These hardwood pins will last a lifetime. The shape of these is popular in France and the taper is favored by professional pastry chefs as it allows for more control. This rolling pin measures 19.5 inches long and 1.6 Inches wide with a weight of 12.5 ounces. Nice work Brandon! The only care needed is to wipe it with a dry cloth. Don't dish wash it.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabusp10||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-butter-spreader-105mm-227.png||||||Maruyoshi Butter Spreader 105mm||TM-480MY||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Maruyoshi Butter Spreader 105mm. A butter spreader is a common kitchen implement that is often overlooked but comes in handy for all kinds of tasks. This spreader features a stainless steel blade and an easy-grip wooden handle. Overall length is just over 227mm or 9 inches. Made in Japan. Our last order they made the handles a little longer. We think it's a nice improvement. Photos are accurate.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mastkish||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-stainless-kitchen-shears-151.png||||||Maruyoshi Stainless Kitchen Shears ||Shears200mm||newarrivals > ||New Arrivals > ||58.000||58.000 ||||||||||||1||1||1||0||||||||Maruyoshi Stainless Kitchen Shears. These shears are handy for a variety of tasks in the kitchen and are made with good-quality, Japanese stainless steel. They measure 200mm or about 8 inches and weigh 5.9 oz (168 g).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ma8chkn||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/masahiro-8-chef-knife-30.png||||||Masahiro 8" Chef Knife||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makida||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-damascus-70.png||||||Masakage Kiri ||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||maki12pe masakage makiho15 kiri masakagekiri makibu kiri1 makivggy18 kiri2 masakagekiri1 maki27gy masakagekiri2 ||||Kiri is the Japanese word for mist or fog. The folded Damascus steel is attractive and the knives are ground thin for excellent cutting performance. These are made with VG-10 stainless steel and are very low maintenance. Hardness on these knives is 61-62. These are made by Kato-san from Takefu Village.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makibu||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-bunka-92.png||||||Masakage Kiri VG-10 Bunka 170mm||KiriBunka||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||280.000||280.000 ||||||||||||1||1||1||0||||||||The Masakage Kiri VG-10 Bunka 170mm is a great little knife with big aspirations! The blade is made by master blacksmith Yoshimi Kato and features a beautiful cladding of stainless damascus steel with a look reminiscent of fog or mist.
The Kiri VG-10 bunka is made using the well-liked VG-10 stainless steel, and the blade is hardened to about 61-62 HRC. It is ground fairly thin overall and even more so just behind the edge. One of the characteristics of a bunka is the very flat profile and sharp kiritsuke-style tip. This makes it a good choice for those chefs preferring a push-cutting technique. The edge is very sharp right out of the box and is ground with a symmetrical 50/50 edge.
The Masakage Kiri is a fully stainless construction, so maintenance is not a huge concern as it would be with a high-carbon steel blade. Edge sharpness is fairly easily achieved with this steel, and edge retention is another attribute of the V Gold alloy. The looks of the blade are further enhanced by some nicely executed hand-engraved kanji and a well-made oval magnolia handle and red dyed pakka wood ferrule. Maker: Yoshimi Kato Brand: Masakage Region: Echizen, Japan Steel: VG-10 Stainless Steel HRC: 61-62 Cladding: Damascus Grind on Edge: 50-50 Handle: Magnolia Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Weight: 4.6 oz (132 g) Edge Length: 174 mm Total Length: 319 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makivggy18||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-180mm-235.png||||||Masakage Kiri VG-10 Gyuto 180mm||KiriGyuto180||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||310.000||310.000 ||||||||||||1||1||1||0||||||||The Kiri line of knives, made by Masakage, is constructed from the very popular stainless steel known as VG-10. This is a highly regarded steel in knife-making circles due to its toughness and ability to take a very sharp edge. The stainless steel is hardened to about 61-62 HRC and is then clad in a softer stainless alloy using a hammer forged san-mai technique. This adds to the overall strength of the blade and protects the VG-10 inner core. The VG-10 spine and edge are left exposed. The cladding is a Damascus multi-layered steel which receives a unique finish reminiscent of fog or mist, thus the name Kiri, which means mist in Japanese.
Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use, as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.
The blade is further complemented by some nicely executed hand-engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture. Maker: Yoshimi Kato Brand: Masakage Region: Echizen, Japan Steel: VG-10 Stainless Steel HRC: 61-62 Cladding: Damascus Grind on Edge: 50-50 Weight: 4.4 oz (124 g) Edge Length: 185 mm Total Length: 328 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Handle: Magnolia Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiri2||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-210mm-269.png||||||Masakage Kiri VG-10 Gyuto 210mm||KiriGyuto210||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||350.000||350.000 ||||||
The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has a very comfortable handle and an overall fit and finish that totally belie its price. It is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium-sized ingredients. It is a light- to medium-weight blade with a good symmetrical grind, which offers clean and precise cuts. This is undoubtedly a high-value item and a great introduction to Japanese blades for those used to traditional Western knives.
Average rating is 4.8
By: ravichopra
Bloomfield Hills,MIOne of the best values in 8" chef’s knives out there. If I had $100 and needed a chef’s knife in this length,this is the one I’d get every time. Mac handles run smaller and fit both my and my wife’s hands well. I like the thin blade geometry (2mm at the bolster) and the blade is sharp Out of the box and stays that way for a long time. The dimples do nothing,but they look nice.
0.3By: Toy Man
Beaverton OregonI have fancier knives but this is the one I use 95 percent of the time.
It was not particularly sharp out of the box but some work the the EdgePro gave it a very nice edge.
Retains an excellent 15 degree edge but not a 10 degree.
0.3It was not particularly sharp out of the box but some work the the EdgePro gave it a very nice edge.
Retains an excellent 15 degree edge but not a 10 degree.
By: Mark M
Orlando,FLSuper sharp! This was a big upgrade for me from my German knives. It wasn’t a wallet killer,so that made it an easy decision.
0.3By: Hurruh
Traverse City,MiGreat all-around knife,sharpens easily to a razor edge and holds it fairly well. My only complaints are that it could use a bit bigger handle and I wish I would have went with the 9 1/2".
0.3By: Mark G. Rys
Saint Paul,MNThe knife was purchased for a wedding present so I didn’t use the knife. I couldn’t help taking it out of the box to inspect it and see how it felt in my hand. If I didn’t have a extensive set of Wustoff classics and looking for a Takeda soon down the road I wouldn’t give it a second thought as a personal purchase. What I can say however is that the service and delivery provided by Mark of Chefknivestogo was,as always,first class. I have corresponded with Mark regarding questions about sharpening stones,various knife products and Mark has always responded promptly and in a courteous,professional manner. I wouldn’t purchase a knife anywhere else other than from Mark at Chefknivestogo. Thanks Mark.
0.3By: james
philadelphia,PAi’ve had a henckels pro and new wusthof with the PETec edge. they’re nice,solid well build knives,but for performance,the MAC blows them away. it’s lighter,more agile,and so much sharper than i’ve ever experienced. cuts an onion like it’s butter. looking forward to making a lot of things that require a lot of knife work! thanks Mark for the great service.
0.3
Average rating is 5
By: Dennis Pinto
Raleigh,NCI recently purchased a MAC Professional Series 7” filet knife and wanted to write a review since there is nothing on the web about it. This is my seventh MAC,however I also have Shun,Moritaka,Takeda and Forschner. I think I have around 30 high-endish knives. I love my true Japanese Kuro-uchi knives but cutting through acidic foods (tomatoes and citrus fruits) leave the blade stained and uneven in color from base to tip. It does not effect the cutting ability but it just looks ugly. So I usually grab my Mac’s for those jobs. Also,I rarely use my large knives (>7”) unless it’s a slicer. Even my $200 MAC 10” Chef knife gets little use.
So,I was looking for a knife to replace my German filet knife. Had my eye on this MAC Filet for years but had a hard time justifying the cost $145 new but can be had just about everywhere for $120. I didn’t understand why cost so much more than other MAC blades in similar length. Until It arrived. First of all,the knife is very substantial. Significantly larger handle than their petty knives but what is more unique is the blade. It’s impossibly thin. It’s flexible but not flimsy. Balance at the bolster with a pinch grip right on. Definitely inspires confidence. I’ve never seen a profile quite like this either,leads me to believe that it could also be used as a short-slicing knife. They way that it sails through tomatoes with just a little puts a smile on your face. As I said,I love all of my knives but since little is written about this 7” Filet,I wanted to let everyone know this knife rules. Mark sent the knife out same day,free shipping and it arrived one day early. The thing I like about dealing with Chef Knives To Go is that Mark offer an unbiased opinion and stands behind his products.
0.3So,I was looking for a knife to replace my German filet knife. Had my eye on this MAC Filet for years but had a hard time justifying the cost $145 new but can be had just about everywhere for $120. I didn’t understand why cost so much more than other MAC blades in similar length. Until It arrived. First of all,the knife is very substantial. Significantly larger handle than their petty knives but what is more unique is the blade. It’s impossibly thin. It’s flexible but not flimsy. Balance at the bolster with a pinch grip right on. Definitely inspires confidence. I’ve never seen a profile quite like this either,leads me to believe that it could also be used as a short-slicing knife. They way that it sails through tomatoes with just a little puts a smile on your face. As I said,I love all of my knives but since little is written about this 7” Filet,I wanted to let everyone know this knife rules. Mark sent the knife out same day,free shipping and it arrived one day early. The thing I like about dealing with Chef Knives To Go is that Mark offer an unbiased opinion and stands behind his products.
Average rating is 4
By: cindi
bloomington ilProduct as I expected and very nice quality. Arrived in good time. Very satisfied.
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprmichkn8||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-8-1-2-290.png||||||MAC Professional Mighty Chef's Knife 230mm||MBK-85||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||225.000||225.000 ||||||
Average rating is 4.3
By: james
New Haven,CT0.3By: Adam
Minneapolis,MN This is my first MAC. I was influenced by the fact that Thomas Keller endorses them. I must say,they are simply the sharpest knife I have ever used. It’s two thumbs up!!
0.3By: Tom
NY,NYGot it less than a week and chipped due to hitting a tiny fishbone. Very not happy with the quality. So hopefully mac will make it up sending it to them.
0.3By: Steve
Loves Park,ILWhen the knife arrived,the sharpness was acceptable. It certainly was not this OOTB razor that many claim MAC’s are. The knife has a fantistic feel in the hand. Very no fatigue when using at all. QC of craftmanship is good,not great. Overall,I would recommend this knife. I do believe that there are better values than MAC blade wise. Handle wise,this is as good as it gets for me. I deduct 1/2 star for value and QC.
0.3By: Steve
Loves Park,ILEven though the US market is now flooded with Japanese kitchen knives,the MAC pro will hold it’s ground. Very good ss blade. It’s a real kitchen knife. It is not a whippy laser nor a heavy German style knife. The 8.5 MAC pro has perfect balance. I have NEVER used a knife that has this good of a feel in my hand. I would not recommend the 8.5 or the 9.5 for a womens hand. This is a different handle than the 8" Mighty. Craftmanship is very good,not perfect. Blade geometry suits me very well. I would say a solid 4.5 stars. I will add a final note; many people comment how easy the MAC pro’s are to sharpen,I did not find that to be the case. I put a super nice polished edge on it,but it’s harder steel than I would have thought. Still highly recommended!
0.3By: Daniel
Lakewood,OhioI love this knife,aside from being lovely,it is super sharp right out of the box and has been in regular use since the day i got it without incident. I would buy it again in a second.
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprmichkn9||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-9-1-2-286.png||||||MAC Professional Mighty Chef's Knife 240mm||MBK-95||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||250.000||250.000 ||||||
Average rating is 4.9
By: Kel @ KnifeForums
Portland,ORThis gyuto was my entrance into Japanese knives and I still use it almost every day.
I think of it as a great compromise between the German classics and the Japanese blades. The blade profile is somewhere between the shallowness of the gyuto and the stout rock ability of the Germans. It is slightly lighter than something like a Henckels but retains some of the heft that German knife users might have come to like. Its western handle is very comfortable but it eliminates the heavy bolster found on older German knives.
I would wholeheartedly recommend this knife as a smooth transition from "house knives" or Germans into the world of Japanese cutlery. You’ll continue using it even after you’ve become obsessed and have started to buy custom Japanese show-off pieces.
0.3I think of it as a great compromise between the German classics and the Japanese blades. The blade profile is somewhere between the shallowness of the gyuto and the stout rock ability of the Germans. It is slightly lighter than something like a Henckels but retains some of the heft that German knife users might have come to like. Its western handle is very comfortable but it eliminates the heavy bolster found on older German knives.
I would wholeheartedly recommend this knife as a smooth transition from "house knives" or Germans into the world of Japanese cutlery. You’ll continue using it even after you’ve become obsessed and have started to buy custom Japanese show-off pieces.
By: Michael @ KF
Berkeley,CAThis is the best mass produced knife I own - my first foray into Japanese knives,and still one of the favorites in my ever growing collection.
The Blade is super thin and good geometry with a bit of curve(good to rock) and flex(not crazy flex,but coupled with its lightweight,enough to make it real nimble)... The steel is not the hardest out there,but it will hold an edge for awhile... the mac pro sharpens better and easier than any knife in my collection.
Meanwhile,the handle and overall fit and finish are great. This knife does real work in the hand and feels really good doing it.
At this price point,I would buy this knife with no hesitation.
0.3The Blade is super thin and good geometry with a bit of curve(good to rock) and flex(not crazy flex,but coupled with its lightweight,enough to make it real nimble)... The steel is not the hardest out there,but it will hold an edge for awhile... the mac pro sharpens better and easier than any knife in my collection.
Meanwhile,the handle and overall fit and finish are great. This knife does real work in the hand and feels really good doing it.
At this price point,I would buy this knife with no hesitation.
By: Aaron
Madison,WIThis is a really well designed knife,fits well in your hand,and is razor sharp. Slicing has never been easier. I hated using dull chef’s knives to cut up vegetables,so I spent some money on a nice knife and this was totally worth it.
0.3By: Huy
HB,CABelieve the Hype! It is THAT good! I can’t imagine a better workhorse.
0.3By: Brenda Morrison
IllinoisQuick,fast delivery. I bought it as a gift for someone.
0.3By: Chuck
La Jolla,CaAwesome knife,feels well balanced in my hand (not nearly as heavy as a wusthof or german style knife). After performing a variety of kitchen tasks ranging from choping onions to breaking down a chicken,I was really happy with how well the knife cut!
0.3By: Matthew Curtis
AlaskaGreat product,fast shipping,amazing service!!! This is the second purchase I have made from chefknivestogo.com and there will me more in the future!!
0.3By: Dan
GAThis has become my main go-to knife in the kitchen. Coming from a forged German chef’s knife,the MAC is far more nimble and versatile. It’s a perfect meld of Western and Japanese design. The bolsterless blade produces a much more comfortable pinch grip. Also,since there’s no bolster to push your fingers back,the 9.5" is MUCH easier to control for fine work than even an 8" German blade. The length is a nice compromise for folks who find a 10" too long. It’s not a short knife by any stretch,but it’s a sensibly sized blade. Out of the box,it’s shaving sharp with a beautifully finished blade. An occasional touch-up on the MAC ceramic honing rod keeps it that way,even with hard professional use.
0.3By: Jameel
Mt Laurel,NJThis is an excellent knife. Very sharp out the box. The handle is very comfortable. The only quip I have is that the wood around the underbelly of the handle seemed to raise up a little so as not to be seamless after the first or second time I hand washed the knife (the knife was never submerged in water,only run underneath the tap for rinsing). Handle aside,I love the knife and it’s length. The length took some getting used to,but it’s wonderful once you make room for it.
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprna16||item-1||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-nakiri-165mm-46.png||||||Mac Professional Nakiri 165mm||MJU-65||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||138.000||138.000 ||||||||||||1||1||1||0||||||||Crafted from high-carbon chrome molybdenum steel enhanced with vanadium for exceptional performance. The rust-resistant steel boasts a 60 Rockwell hardness, ensuring long-lasting durability and sharpness. The riveted handle, made from durable resin pakka wood, features a bolster for improved weight distribution and balance, providing a comfortable grip. The double-bevel blade is honed to a precise 15° angle on each side, offering exceptional sharpness and cutting efficiency.
Average rating is 4.5
By: CaptCaliber
Asheville,NCGreat little paring knife. holds an edge for what seems like an eternity. Long handle nicely balances the blade. Highly stain-resistant,unlike some MACs.
0.3By: ravichopra
Bloomfield Hills,MISmall,thin,and sharp,I really like this Mac parer. I like Mac Pros as a step up in fit,finish,and blade geometry from Tojiro,while still providing a great bargain price. Really easy to sharpen as well.
0.3By: Michelle Chase
Moncton,New Brunswick,CanadaLove all of my MAC knives. This one no exception
0.3By: Huy
HB,CAIt came dull out of the box,which is surprising for MAC. F&F was poor,with noticeable gaps where the wood meets the metal tang. Handle and profile of the knife don’t work well for my large hands,leaving too much distance between the knife and the food. The heel of the knife is too thick,which is also counterproductive for me.
Good thing is it is very stain resistant.
The Shun is superior to this in all ways but the stain-resistance. Total let down for me,since I love the MAC Pro 9.5" Chef’s knife and the Superior Bread Knife so much. (both of which get 5 stars in my book)
0.3Good thing is it is very stain resistant.
The Shun is superior to this in all ways but the stain-resistance. Total let down for me,since I love the MAC Pro 9.5" Chef’s knife and the Superior Bread Knife so much. (both of which get 5 stars in my book)
By: DJ
FloridaThis a Great Paring knife,I had originally purchased a Tojiro paring Knife but I found that its blade (Even Though Its Sharp)is a little thick on the top which makes it extremely difficult to cut through vegetables like Potatoes and Carrots,but the MAC glides rite through them.
0.3By: Slimman
Everett WaI love this little paring knife. It just fits the hand so nicely. Out of box sharpness is excellent. Great balance and blade profile. I find that 3.5 inches is the sweet spot for me on a paring knife and this falls just short of that. I have two paring knives in my block. This one and a Shun. I much prefer this over the Shun.
0.3By: Ken Green
Manchester,CTGreat little knife.
0.3By: BillWard
Wingate,NCExcellent quality. Very please with knife.
0.3By: Eva Hĺkansson
SwedenThe very best knifes.
0.3By: Jameel
Mt Laurel,NJGreat knife. Sharp out of the box. Peeling tomatoes is a dream. Highly recommended.
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macprpakn5||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-paring-knife-5-142.png||||||MAC Professional Petty 120mm||PKF-50||kitchen-knives > macknives > macpr > ||Knife Brands > MAC Knives > MAC Professional > ||65.000||65.000 ||||||
Average rating is 4.7
By: ravichopra
Bloomfield Hills,MIAnother great Mac. My wife uses this as her tomato knife. Even juicy,ripe fruit part cleanly beneath it’s thin and wickedly sharp blade. Like all Macs it’s easy to keep sharp and sharpens up easily. A great value if you need a knife in this size.
0.3By: William Ehrbright
Minneapolis,MnIt’s what I ordered and I am pleased with it. Typical MAC Knife. Strong but with the right utensils,it will remain factory-edge-like.
0.3By: breakchef
Williamsburg,VAMy first MAC,and it hopefully won’t be my last. The blade came incredibly sharp out of the box,and the blade retention is out of this world. I don’t baby it,but it absolutely doesn’t show. Don’t write it off as a knife for fruit and veg work,it works better at cleaning strip loins and skirt steaks than any boning knife I’ve ever used.
0.3
Average rating is 4.8
By: ravichopra
Bloomfield Hills,MII’m increasingly skeptical of the value of a Santoku,particularly if you have a large kitchen. That said,this is my wife’s favorite knife. Fit and finish are really nice. The blade is about 2 mm thick at the bolster. It stays sharp for-bloody-ever. When it does dull,it’s super-easy to resharpen either on oil or waterstones. Be aware,though. The scalloped sides do not keep things from sticking. Look nice,though
0.3By: Ken Gregory
Bellingham,WAScary sharp,nice to hold,i hope I can keep it cutting as nice as when new!
0.3By: chris
Milwaukee,WII have been a Mac owner for a decade. That being said,I can produce an edge on this knife that I would put up against any Masamoto,Watanabe or Shig! This thing destroys tomatoes,as paper thin as possible!
0.3By: Jocelyne
FloridaGreat knife,great quality I would recommended it to any one that like to cook
0.3By: Jarett
Charleston,SCI am a professional chef and this knife holds up to everyday use. I have a forschner diamond steel I use every day and a wet stone once a week. This knife holds an incredibly sharp edge and is easy to sharpen. It does not have the fashionable appeal of a shun or other Damascus blade but is just as sharper or sharper (assuming you take good care of it. Great knife,great value.
0.3By: Mike
Snow Hill,mdVery sharp out of the box. Nice fit and finish. Fit my hand very well. I bought this as gift and it was very well received.
0.3
Average rating is 4.4
By: Brian
Erie,PAHigh quality MAC Knife that works well.
0.3By: James
BostonI’m a professional cook and have had this knife for over a year now,and I can safely say that it was the best all around value in my knife bag. For around $50 this knife is razor sharp,holds a great edge,is easy to sharpen,and is very comfortable to use,not to mention quite durable. The 6" is the perfect size for finesse knife work,or for breaking down ducks,quail,etc. Essentially it can manage tasks that no paring knife could,yet will make your paring knife obsolete due to its small size. In my kitchen I use this knife more than my Misono chef’s knife...enough said.
0.3By: Ulrich
Ontario,CanadaI just got this knife and it is razor sharp and looks great. The only complaint I have is that I find the handle is way too short and I don’t even have big hands. I find the short handle makes it really awkward to hold.
0.3By: jl
Minneapolis,MNWonderful knife! Very sharp edge and great balance. Far outperforms my German utility knives. Again,it is VERY sharp so be careful.
0.3By: Eva Hĺkansson
SwedenThe very best knifes
0.3
Average rating is 4.9
By: vtchef
vtThis is the best bread knife I have ever used. The slight curve really sets this knife apart.
0.3By: Michael S.
Clemmons,NCMy first dedicated bread knife. This particular make and model is routinely recommended around the world. Books,web sites,you name it and this one knife gets called out. People will talk about getting a handful of knives that cost well over $200 each but finish the set with *this* one. I love mine and an happy every time I pick it up and use it. Cakes,breads,boneless meats......they all react well to this blade.
I will give one or more for holiday gifts this year. It is a joy to use.
0.3I will give one or more for holiday gifts this year. It is a joy to use.
By: Will S.
MaineThis is the best bread knife that is readily available in my humble opinion. It is well worth the price over the more budget knives.
0.3By: Woo-bae Kim
breckenridge,covery good!!
0.3By: John
MichiganVery sharp. Outstanding Knife.
Great service from Chefsknivestogo.
0.3Great service from Chefsknivestogo.
By: Kevin
Columbus,OhioGreat knife for the money. I was unable to find a better value in my searches. Love it.
0.3By: Tom Mines
Alexandria,VirginiaThis MAC knife is everything I expected it to be. It cuts through bread easily and does not mangle the bread.
0.3By:
0.3By: Jack G
MTAn excellent bread knife,worth all the hype you’ve already heard about it!
0.3By: jaikumar chari venkat
sydney australiaA superb bread knife as I discovered whilst at work at the Sydney cricket ground.Had to make a ton of sandwiches for sale at the various retail outlets.Crisp baguettes with asst fillings were no match for the Mac.Am however waiting for an oppurtunity to use the mac on crisp puff pastry - That I reckon would be the ultimate test. Thanks Mark.
0.3By: Hampus
Gothenburg,SwedenThis is by far the best bread knife I’ve ever used. Beats the Victorinox. I cut thick crust sourdough bread and this stands out as the quickest and the most precise. Can’t imagine a better knife.
0.3By: Mark Palmquist
San Jose,CAAfter reading many glowing reviews of this knife and wanting something better than the decent Forschner I had for the past 10 years I bit the bullet and got one. I was shocked at how much better the Mac is,smooth crumb free cuts everything I have found. Crusty artisan breads to supper soft white bread to sponge cake the cuts are always clean and smooth.
0.3By: Larry Klinger
Waterloo,IowaI used the knife to cut a dozen loaves of bread the first time I used it. It took very little time to cut into slices. A couple of friends helping wanted to try it too. I don’t think they had ever experienced a knife that sharp. This was my second Mac knife.
0.3By: Ian Stevenson
Round Rock,TXFirst let me make it clear that I am not a professional chef. I have recently started to make my own bread and felt the need for something better than the Walmart special that I was cutting it with. I was already familiar with the MAC 8" chef’s knife so had little trouble choosing their 10.5 inch (25cm) bread knife. This knife looks more like a sword! It is super sharp and makes slicing bread effortless. Edges of the cut bread look sharp and clean,unlike with my previous knives. It requires virtually no pressure to cut through a loaf. I also use it for slicing tomatoes and it makes achieving thin slices very simple. The only other thing I would say is that it is vital not to clean it in the dishwasher.
Chef Knives to go were cheap and super fast with their shipping. I will be using them for future purchases.
0.3Chef Knives to go were cheap and super fast with their shipping. I will be using them for future purchases.
By: Ari
New York,NYSimply put,it’s fantastic. It’s replacing a 12" Cutco,and a 12" Forschner Slicer. The slight concavity of the edge is great for letting me use the entire length of the blade without having my knuckles hit the cutting board.
Great knife at a great price.
0.3Great knife at a great price.
By: Jack
Melbourne,AustraliaA little pricey,but it is the best knife I’ve ever used for slicing bread. Really neat slices,the push cut is unusual but you get used to it,I just love sailing through a loaf of homemade sourdough (no matter how fresh,it never squashes) with just one or two pushes! none of this sawing rubbish =) - the length is great too,anything shorter is fairly useless for handling a respectable loaf.
0.3By: Meg
Vancouver BCThe Mac knife is superb. Very clean cuts of the crustiest bread,including paper thin slices. Beautiful product!
0.3By: Dan
GAI love this bread knife. I use it for a lot of kitchen tasks,including slicing crusty baguettes,slicing cheeses,and pretty much any task that requires a long,razor sharp blade. A word of warning,though: the steel used for this knife will faintly rust and discolor in a matter of hours if kept in a magnetic blade guard. Not a fault of the blade,but at least worth mentioning!
0.3By: Eric
0.3By: Eric
Laguna,CaBetter than your average bread knife.
Super sharp.Worth the extra few bucks.
0.3Super sharp.Worth the extra few bucks.
By: Connie
Manistee,MIThis knife has made slicing my husband’s very crusty homemade bread much easier (and a lot less painful on my wrist!). We both consider it to be of high quality and well worth the price.
0.3By: Palaia
Chicago ILRecently received my Mac bread knife,in lightning fast CKTG fashion. Extremely sharp OOTB and dispatches multitudes of loaves in short order. Used it to bias slice Indiana duck breasts as well as rare teres major portions for steak frites. Well balanced and beautifully executed knife. At this price point every pro chef should have at least two in their kit. Thank you Mac & MArk.
0.3By: Ernest
Auckland New ZealandThis is the best bread knife and very sharp,worth for the money .Great service from chef knife to go.
0.3By: Ernest
Auckland New ZealandThis is best bread knife I ever had so sharp and beautiful knife.
0.3*Note: Our sayas do not fit this knife. We recommend a felt blade guard instead.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macsu4insapa||item.||solidtemplate||macsukn||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-4-paring-knife-139.png||||||MAC Superior Petty 100mm ||SK-40||kitchen-knives > macknives > macsukn > ||Knife Brands > MAC Knives > MAC Superior > ||52.500||52.500 ||||||
Average rating is 5
By: Mark
IllinoisThis is a nice little parer,especially if you have larger hands,thin,sharp blade,comfortable handle. A great buy at this price.
0.3By: Ned
Detroit,MITerrific junior santoku,very good as a parer with a generous handle affording a secure grip but it really shines on a cutting board with great knuckle clearance and a super sharp rigid little blade that’s great for mincing and light chopping. My favourite breakfast and lunch prep knife around my house.
0.3By: singleshot
Washougal,WAPurchased two MAC Superior paring knives for my wife and niece. They use them for paring and small jobs as a mini chef knife. They are well pleased with the quality of the products and,as always,GREAT service from Mark at CKTG.
0.3By: Tom G
Perth,AustraliaI searched for quite a while to find such a knife - this little MAC is perfect. The blade shape and off-set handle are great design features that enhance performance. Sharp,nimble,and good edge retention. A bargain.
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macknsu5inut||item.||solidtemplate||macsukn||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-5-utility-knife-174.png||||||MAC Superior Petty 130mm||SP-50||kitchen-knives > macknives > macsukn > ||Knife Brands > MAC Knives > MAC Superior > ||55.000||55.000 ||||||
Average rating is 5
By: robert
dallasgreat knife for small prep. great for breaking down red snapper or grouper.
0.3By: Eva Hĺkansson
SwedenThe very best knifes for our work with outhopsy.
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macsu65insak||item.||solidtemplate||macsukn||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-santoku-knife-6-5-295.png||||||MAC Superior Santoku 165mm||SK-65||kitchen-knives > macknives > macsukn > ||Knife Brands > MAC Knives > MAC Superior > ||100.000||100.000 ||||||
Average rating is 4.4
By: Ct
San Jose,CaBest santoku well under $100 period. Cooks illustrated top pick.
pros: very thin blade,well balanced & light,sharp,comfortable handle (if you pinch the knife even better compared to pro-line)
cons: feels overly delicate,straight blade or less curve is not liked by everyone,sides have an unpolished strip (unattractive),pakkawood handle
0.3pros: very thin blade,well balanced & light,sharp,comfortable handle (if you pinch the knife even better compared to pro-line)
cons: feels overly delicate,straight blade or less curve is not liked by everyone,sides have an unpolished strip (unattractive),pakkawood handle
By: Reg
Rochester,MichiganRecently bought along with MAC black ceramic honing rod to keep it sharp. Both very high quality and perform beyond expectations. Smooth,precise cuts for fruits and vegetables. Excellent knife. Bonus - both come in presentation quality boxes.
0.3By: Margaret
San Carlos,CADecided to buy this based on recommendation from Cooks Illustrated. I’ve been using the knife for several weeks and absolutely love it! It is extremely sharp and makes quick work of chopping jobs. I plan to add this to my gift list for those who have everything.
0.3By: JC
Los Angeles,CAThis knife is light,sharp,and well priced. Best of all,it stays sharp for months! Great for doing everyday chopping,but I would not use this knife to cut anything through very dense things.
0.3By: Rosemary Parker
Chesapeake,VA 23323Love the knife. Fast shipping. Would order again from company.
0.3By: Penny Wiggins
Cartersville,GaAwesome knife. Very sharp.
0.3By: Tiffany
Minneapolis MNI just purchased this knife a month ago and it is one of the best I have ever used. It is very light and the handle fits well for someone with small hands.
0.3By: Jeanne Boyd
Clayton CAI love this knife! My husband broke my first one cutting a dog bone,so he had to pay for a new one.
My favorite for slicing veggies!!
0.3My favorite for slicing veggies!!
By: Deborah Hartley
Missoula,MTThis was a knife that saw many hours in a commercial kitchen,outperforming its peers & being rated as the best knife in our kitchen. As an all around,suitable for most tasks,knife to be relied on,this one goes the distance. Well worth the money at full price. This is a knife that I would give as a gift to someone just starting to build their kitchen.
0.3By: Deborah
Missoula,MTThis has become my favorite knife to have at work!! It is an all around workhorse that everyone loves to borrow. For a knife to handle most tasks you can’t go wrong-well worth the money!
0.3By: Marty
Sacramento,CAI loved my Mac Santoku until I broke a .5 cm piece of it cutting a frozen stem of a matsutake mushroom. I know the company says don’t cut frozen vegetables,but c’mon,a mushroom. Now I need another knife and will not buy the same Mac...too wimpy
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|macsuchexgy2||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-sushi-chef-ex-gyuto-215mm-223.png||||||MAC Sushi Chef eX Gyuto 215mm||BSX-85||kitchen-knives > macknives > macchefs > ||Knife Brands > MAC Knives > MAC Chef's Series > ||110.000||110.000 ||||||||1.500 ||||1||1||1||0||||||||The MAC Sushi Chef eX gyuto features a very nice, nonstick black finish. MAC was one of the first Japanese knife companies to sell to the USA market and their knives have a good reputation as well-performing, affordable kitchen knives.
Average rating is 4.4
By: Kevin
Bozeman,MTGreat knife. Like all Mac this Nakiri is very sharp and holds a great edge. The weight and balance is perfect. I recommend all Mac Knives
0.3By: William
Richmond,VAThis has been a great knife. I’ve owned it for about 6 months now and use it almost daily in my home kitchen. I usually use it to slice vegetables and use another knife for meats but occasionally I will use this to butterfly shrimp.
This thing is crazy sharp,I have no problem shaving hair on my arm with it,and it glides through anything I put on the board like it was nothing.
It’s easy to sharpen with my Shapton glass stones and holds an edge very well. An amazing knife for the money.
0.3This thing is crazy sharp,I have no problem shaving hair on my arm with it,and it glides through anything I put on the board like it was nothing.
It’s easy to sharpen with my Shapton glass stones and holds an edge very well. An amazing knife for the money.
By: Steve
Dublin VAWhen I received this knife I was very impressed for the money. Very well built knife. Very sharp out of the box. I Love this knife...very sharp and the quality is is perfect.
0.3By: steven
milwaukeegood all purpose knife.as with all Mac products,well finished and well made
0.3By: steve
san clemente,CAA good knife for the money,although the blade seems to stain easily. Not as durable as Shun,but also less money.
0.3
Makoto Kurosaki has used SG2 to make this excellent bunka knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with a soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The bunka exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel can feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad in san-mai style with soft stainless steel. It is given a very lovely hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
For this petty, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It’s incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it’s surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it’s evident in this petty. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This petty offers effortless control, making detailed cutting work feel smooth and precise.
Makoto Kurosaki has used SG2 to make this excellent santoku knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has the ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The santoku exhibits easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
For this nakiri, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It is incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it's surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with a soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it's evident in this nakiri. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This nakiri offers effortless control while gliding through vegetables with remarkable ease.
Using VG10 stainless steel as the knife's core, Makoto-san clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has great wear resistance and edge retention and is fairly easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.
Makoto-san’s knives feature a VG10 stainless steel core, clad with stunning suminagashi stainless steel. VG10 is a premium kitchen knife steel, known for its exceptional wear resistance, edge retention, and ease of sharpening. When expertly heat-treated by Makoto-san, this steel delivers performance that meets the highest culinary standards. The blades are constructed in a traditional san-mai awase style, with a hardened steel core (62 HRC) flanked by softer cladding for enhanced durability and precision—a hallmark of Japanese kitchen cutlery.
Makoto-san’s true expertise lies in his sharpening skills, and the standout feature of his knives is their impeccable grinds. These blades rival those of much higher-priced knives, offering exceptional cutting performance and balance. Paired with a beautifully crafted rosewood handle and a black pakka wood ferrule, these knives are as functional as they are elegant. Whether you're a professional chef or a passionate home cook, you’ll be captivated by the quality and craftsmanship of Makoto Kurosaki’s knives.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are excellent cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.
Makoto-san began producing knives under his own name relatively recently, and his early offerings quickly became favorites with many of our customers. What started as limited releases through CKTG has grown to include several lines, including the Ryusei series.
As of 2021, Makoto-san has introduced a new steel to his lineup: VG7 stainless. These blades feature a stainless cladding and a VG7 core hardened to 61.5+ HRC, offering superb edge retention and easy sharpening.
The blade features a slender spine and a beautifully ground primary bevel that tapers down to a razor-thin edge. It's a visually striking knife from every angle, with laser-engraved kanji and a handsome maple handle paired with a red pakka wood ferrule completing the refined look.
He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now include the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.
As of 2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly.
He started making blades under his own name quite recently, and his initial offerings were hits with many of our customers. His original limited offerings through CKTG have grown and now include the Ryusei line of Aogami Super stainless-clad knives. We are pleased to be the first store in the world to offer them for sale.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC, which bestows the blade with the ability to take and hold a super sharp edge.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
Makoto-san is using a new stainless steel for him called VG7, which is made by the Takefu Special Steel Company. The blades are clad with stainless steel.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well-executed kanji elements—a great touch and a great new knife.
The Kiri VG-10 bunka is made using the well-liked VG-10 stainless steel, and the blade is hardened to about 61-62 HRC. It is ground fairly thin overall and even more so just behind the edge. One of the characteristics of a bunka is the very flat profile and sharp kiritsuke-style tip. This makes it a good choice for those chefs preferring a push-cutting technique. The edge is very sharp right out of the box and is ground with a symmetrical 50/50 edge.
The Masakage Kiri is a fully stainless construction, so maintenance is not a huge concern as it would be with a high-carbon steel blade. Edge sharpness is fairly easily achieved with this steel, and edge retention is another attribute of the V Gold alloy. The looks of the blade are further enhanced by some nicely executed hand-engraved kanji and a well-made oval magnolia handle and red dyed pakka wood ferrule.
Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use, as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.
The blade is further complemented by some nicely executed hand-engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture.
||||||1||1||1||0||||||||This 210mm gyuto from the Masakage Kiri line of knives is an excellent example of Masakage's commitment to aesthetically pleasing, high-performance kitchen knives. The Kiri line is handcrafted by Yoshimi Kato, a master blacksmith from Takefu village with many years of experience making knives. The knife is made with VG-10, a famous steel explicitly designed for cutlery applications. The core is hardened to 61-62 HRC and is clad in an attractive Damascus-patterned cladding. As both VG-10 and the cladding are stainless, maintenance is minimal. Characteristic of Masakage knives, this gyuto has a high-performing grind and outstanding fit and finish. The handle is magnolia wood with a red pakka wood ferrule. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49 layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 5.0 oz (142 g) Edge Length: 218 mm Total Length: 362 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakagekiri1||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-gyuto-240mm-70.png||||||Masakage Kiri VG-10 Gyuto 240mm||KiriGyuto240||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||405.000||405.000 ||||||||||||1||1||1||0||||||||Masakage is a collective of master blacksmiths in Japan dedicated to delivering beautiful, high-performing kitchen cutlery. This 240mm gytuo from the Kiri line is an exemplar of those ambitions. Handmade by Kato, the Kiri has impeccable fit and finish, a very attractive Damascus cladding, and a beautiful magnolia wood handle with red pakka wood ferrule. The core steel of the knife is VG-10 hardened to 61-62 HRC, giving the knife all stainless steel construction for ease of maintenance. Performance is first-rate with an outstanding grind characteristic of all knives in the Masakage lineup. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 6.0 oz (170 g) Edge Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|maki27gy||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-270mm-gyuto-99.png||||||Masakage Kiri VG-10 Gyuto 270mm||KiriGyuto270||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||425.000||425.000 ||||||||2.000 ||||1||1||1||0||||||||Masakage Kiri 270mm Gyuto. This excellent example of blade making from Takefu Village in Echizen, Japan, features beautiful Damascus cladding and VG-10 stainless steel for a completely stainless steel knife that is easy to care for and cuts exceedingly well. Masakage brand is dedicated to delivering beautiful, high-performing kitchen cutlery. This 270mm gyuto from the Kiri line is an exemplar of those ambitions. Handmade by Yoshimi Kato, a master blacksmith with many years of experience, the Kiri has impeccable fit and finish, a very attractive Damascus cladding, and a beautiful magnolia wood handle with red pakka wood ferrule. The core steel of the knife is VG-10 hardened to 61-62 HRC, giving the knife all-stainless-steel construction for ease of maintenance. Performance is first-rate with an outstanding grind characteristic of all knives in the Masakage lineup. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 7.8 oz (221 g) Edge Length: 275 mm Total Length: 430 mm Spine Thickness at Heel: 3.5 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makiho15||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-honesuki-150mm-100.png||||||Masakage Kiri VG-10 Honesuki 150mm||KiriHonesuki||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||205.000||205.000 ||||||||||||1||1||1||0||||||||The Masakage Kiri line is constructed using the well-liked VG-10 stainless steel hardened to 61-62 HRC. The blade features a beautiful cladding of stainless Damascus steel with a look reminiscent of fog or mist ("kiri" means fog or mist in Japanese). The grind on these knives is well rendered overall and features a very thin area just behind the edge for enhanced cutting abilities. It is fashioned with a 50/50 symmetrical edge for universal use by left- and right-handed operators.
Honesuki knives are designed to part out poultry by nimbly working through the joints and separating the parts. They are not intended to cut through bone, however. The thin, pointed tip excels at getting in between joints and around carcasses, resulting in a cleanly prepped bird with minimum over-cutting or ragged portions.
Care for the Kiri is easy as both the core and cladding layers are stainless steels. The main characteristics of Masakage knives are their outstanding grinds and high level of fit and finish. So it is with this fine piece of cutlery. The handle is magnolia wood with a striking red pakka wood ferrule. Brand: Masakage Line: Kiri Blacksmith: Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Damascus Stainless Edge Steel: VG-10 Stainless Knife Type: Honseuki Weight: 3.8 oz (108 g) Edge Length: 152 mm Total Length: 297 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm Edge Grind: 50/50 (see choil photo) Handle: Oval Ho Wood Ferrule: Red Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakage||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-petty-75mm-97.png||||||Masakage Kiri VG-10 Ko-Bunka 130mm||KiriKoBunka||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is one of the more well-known blacksmiths working in the Takefu Village Co-operative. He makes knives under various names, including Kanehiro and Masakage.
The Kiri line of kitchen knives is noted for their fine materials, expert grinds, top-notch fit and finish, and stunning aesthetics. The core steel used in this line is VG-10 or V Gold -10. It is a fully stainless alloy used extensively in the cutlery industry. It possesses great edge-taking and holding attributes and is one of the most durable alloys used to make knives.
The Masakage Kiri VG-10 Ko Bunka ("Ko" means small) is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. The lovely magnolia and red-dyed pakka wood handle adds a look and balance to the blade that is just perfect. This is one of our favorite knife companies and one of our favorite small knives. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Ho Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 2.1 oz (60 g) Edge Length: 130 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiri1||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-nakiri-165mm-72.png||||||Masakage Kiri VG-10 Nakiri 165mm||KiriNakiri||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Meaning fog or mist in Japanese, Kiri accurately describes the attractive Damascus cladding that defines the aesthetics of this 165mm nakiri from Masakage. The stainless Damascus cladding surrounds a stainless VG-10 core, making upkeep a breeze. VG-10 is a purpose-made cutlery steel, hardened in this knife to 61-62 HRC. The Kiri line of knives is handmade by master blacksmith Hiroshi Kato and has an excellent grind and impeccable fit and finish. The handle is magnolia wood with a striking red pakka wood ferrule. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 5.8 oz (164 g) Edge Length: 170 mm Total Length: 320 mm Spine Thickness at Heel: 4 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|maki12pe||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-120mm-petty-92.png||||||Masakage Kiri VG-10 Petty 120mm||KiriPetty120||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||195.000||195.000 ||||||||||||1||1||1||0||||||||The Masakage Kiri 120mm petty features the performance of the venerable VG10 cutlery steel, the handcraftsmanship of master blacksmith Kato, and refined aesthetics in a versatile and convenient platform. The VG10 core is hardened to 60-62 HRC for acute edge-taking and extended edge-holding. Since both the beautiful Damascus cladding and VG10 core are stainless steel, maintenance is easy with the Kiri line of knives.
These knives are handcrafted in the storied knife-producing center, Takefu Village, by Yoshimi Kato, a master blacksmith. The Damascus cladding is complemented by the oval-shaped magnolia wood handle with a striking red pakka wood ferrule. Fit and finish on all Masakage knives is outstanding, including a reputation for some of the best out-of-the-box edges on the market. Please note that some variation in specification occurs in all handcrafted knives, so dimensions may vary from those posted. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 1.9 oz (54 g) Edge Length: 122 mm Total Length: 247 mm Spine Thickness at Base: 2.5 Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kiri||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-petty-150mm-79.png||||||Masakage Kiri VG-10 Petty 150mm||KiriPetty150||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Coupling outstanding aesthetics, masterful handmade craftsmanship, and high-performance grinds and steel with the convenience of all stainless steel, the Masakage Kiri 150mm petty is a great choice for a wide range of users, from discerning home cooks to time-strapped culinary pros. The knife features an attractive Damascus cladding. The cladding is complemented by first-rate fit and finish and a striking magnolia wood handle with red pakka wood ferrule. The core steel is VG-10, a purpose-made cutlery steel, hardened to 61-62 HRC. The knife is made in Takefu Village by master blacksmith Yoshimi Kato, who brings years of experience to his craft. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 1.9 oz (54 g) Edge Length: 146 mm Total Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakagekiri||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-santoku-165mm-90.png||||||Masakage Kiri VG-10 Santoku 165mm||KiriSantoku||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||280.000||280.000 ||||||
Honesuki knives are designed to part out poultry by nimbly working through the joints and separating the parts. They are not intended to cut through bone, however. The thin, pointed tip excels at getting in between joints and around carcasses, resulting in a cleanly prepped bird with minimum over-cutting or ragged portions.
Care for the Kiri is easy as both the core and cladding layers are stainless steels. The main characteristics of Masakage knives are their outstanding grinds and high level of fit and finish. So it is with this fine piece of cutlery. The handle is magnolia wood with a striking red pakka wood ferrule.
The Kiri line of kitchen knives is noted for their fine materials, expert grinds, top-notch fit and finish, and stunning aesthetics. The core steel used in this line is VG-10 or V Gold -10. It is a fully stainless alloy used extensively in the cutlery industry. It possesses great edge-taking and holding attributes and is one of the most durable alloys used to make knives.
The Masakage Kiri VG-10 Ko Bunka ("Ko" means small) is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. The lovely magnolia and red-dyed pakka wood handle adds a look and balance to the blade that is just perfect. This is one of our favorite knife companies and one of our favorite small knives.
These knives are handcrafted in the storied knife-producing center, Takefu Village, by Yoshimi Kato, a master blacksmith. The Damascus cladding is complemented by the oval-shaped magnolia wood handle with a striking red pakka wood ferrule. Fit and finish on all Masakage knives is outstanding, including a reputation for some of the best out-of-the-box edges on the market. Please note that some variation in specification occurs in all handcrafted knives, so dimensions may vary from those posted.
||||||1||1||1||0||||||||The name Kiri is apropos in this 165mm santoku from Masakage because the beautiful Damascus cladding resembles fog or mist, which is what Kiri means in Japanese. The cladding surrounds a core of VG-10 steel hardened to 61-62 HRC. Care for the Kiri is easy as both the core and cladding layers are stainless steels. Characteristic of Masakage knives is their outstanding grind and high level of fit and finish, and this knife is no exception. The handle is magnolia wood with a striking red pakka wood ferrule. The Kiri line of knives is made in Takefu Village by master blacksmith Yoshimi Kato. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 4.0 oz (112 g) Edge Length: 172 mm Total Length: 313 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakagekiri2||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-sujihiki-270mm-81.png||||||Masakage Kiri VG-10 Sujihiki 270mm||KiriSuji270||specials > forknco > hiroshikato > makida > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Kiri > ||425.000||425.000 ||||||||2.000 ||||1||1||1||0||||||||Sujihikis are slicers--elegant tools for delicate work. This 270mm sujihiki from the Masakage Kiri line of knives looks the part with a beautiful Damascus cladding, impeccable fit and finish, and a striking magnolia wood handle with red pakka wood ferrule. The knife features a VG-10 steel core, a steel designed for cutlery, which is hardened to 61-62 HRC. As both VG-10 and the Damascus cladding are stainless, the knife is easy to care for. The knife is handmade by Yoshimi Kato, a master blacksmith from Takefu Village with years of knife-making experience. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 5.7 oz (164 g) Edge Length: 271 mm Total Length: 423 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakageknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/masakage-knives-95.png||||||Masakage Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||makida musakagekoishi masakagekumo masakagemizu masakageshimo masakageyuki ||||
Masakage Knives are a unique selection of handmade Japanese knives. This small company deals directly with many of the blacksmiths in Takefu Village. Shibata-san, the company's owner, selects different styles from each smith to form a great group of knives and he finish sharpens them himself with a high degree of skill. These knives are a true pleasure to own and use. We have selected several of their top knife lines that use high-quality steels and attractive finishes.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|musakagekoishi||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-112.png||||||Masakage Koishi||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||mako75pe makope12 makope15 makoho15 makona16 makobu makosa17 makoasgy18 makogy21 makogy24 makogy27 makosu27 ||||The Masakage Koishi line is handmade with Aogami Super steel and hardened to 63:65 HRC. The knives use san mai construction and are clad with stainless steel. The octagonal handles are made with cherry wood with pakka wood ferrules. The name Koishi means pebbles and the name comes from the tsuchime (hammered) finish which gives the impression of river pebbles. These are the top performing line from Masakage with the hardest, most long lasting edges they make.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makobu||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-bunka-170mm-303.png||||||Masakage Koishi Bunka 170mm||Koishi-Bunka||newarrivals > ||New Arrivals > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Masakage Koishi knives are hand-made by Kato san out of Aogami Super Steel. This steel is highly prized in the world of cutlery for its ability to take and hold very sharp edges. The knives feature cherry wood wa handles with black pakka ferrules. They also have the Koishi (meaning pebble) finish which are dimpled hammer marks that help the knives cut through ingredients without sticking.
The 170mm bunka is similar to a santoku in its size and versatility. It offers a very thin tip that glides through food and a slightly curved belly that excels at all forms of cutting, be it push cuts, slicing, or rocking. Hardened to around 64 Rockwell, these knives have excellent edge retention. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 4.5 oz (128 g) Edge Length: 173 mm Total Length: 318 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makoasgy18||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-as-gyuto-180mm-118.png||||||Masakage Koishi Gyuto 180mm||Koishi-Gyuto180||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Masakage Koishi knives are very highly regarded amongst chefs and knife collectors alike. They have earned an almost legendary status that comes from the combination of superior grinds, heat treatment, and fine fit and finish. Oh, and these babies cut! In fact this is a baby in the gyuto world coming in at just 180mm in length.
Short gyutos are taking off around here lately. They are favored by those looking for a controllable, stiff, and versatile cutter and chopper. Small spaces and small hands are another reason that chefs and cooks are embracing the design.
The knife is made from Aogami Super High Carbon Steel. This is one of the best high carbon alloys extant and is revered for its durability and potential to hold an extremely fine edge. The inner core (hagane) of this knife is clad with a softer stainless layer (jigane) using the san-mai method of wrapping a blade on both sides while leaving the spine and edge exposed. The name Koishi means pebbles in Japanese and it is this description that perfectly illustrates the look of the hammered kurouchi finish applied to the outer layer steel.
Like other knives in this line, the 180mm gyuto is a magical cutter that can only be appreciated once it has been experienced. There are not many blades out there that can do it better. Blacksmith: Kato San Region: Echizen, Japan Core Steel: Aogami Super Edge Grind: Even Handle: Cherry Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (124 g) Edge Length: 185 mm Total Length: 327 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makogy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-210mm-280.png||||||Masakage Koishi Gyuto 210mm||Koishi-Gyuto210||newarrivals > ||New Arrivals > ||325.000||325.000 ||||||||||||1||1||1||0||||||||The Koishi line is made from very hard (about 64 Rockwell) Aogami Super Steel. These knives have the best edge retention of any of the Masakage line. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge.
The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. It is perfectly at home rocking, chopping, or slicing, be it through vegetables, tubers, or proteins. A perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240 or 270mm. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 5.2 oz (148 g) Edge Length: 216 mm Total Length: 358 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makogy24||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-240mm-357.png||||||Masakage Koishi Gyuto 240mm||Koishi-Gyuto240||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||370.000||370.000 ||||||||||||1||1||1||0||||||||A 240mm gyuto is the most commonly sold style and shape for knife enthusiasts. Blade lengths run just under 10 inches, and are large enough to handle large ingredients like heads of lettuce, but still deft enough to mince onions. The Koishi line is made from Aogami Super Steel that has been hardened to 63:65 Rockwell. This means that it will take a razor sharp edge and hold that edge for an impressively long time. The gently sloping belly of this blade makes it easy to use for both choppers and rockers. The kurouchi finish lends a rusticity that makes the knife stand out amongst many shiny competitors. The knives come with a cherry wood wa (octagonal) handle with black ferrule for contrast. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 6.9 oz (196 g) Edge Length: 247 mm Total Length: 403 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makogy27||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-270mm-266.png||||||Masakage Koishi Gyuto 270mm||Koishi-Gyuto270||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||405.000||405.000 ||||||
Masakage Knives are a unique selection of handmade Japanese knives. This small company deals directly with many of the blacksmiths in Takefu Village. Shibata-san, the company's owner, selects different styles from each smith to form a great group of knives and he finish sharpens them himself with a high degree of skill. These knives are a true pleasure to own and use. We have selected several of their top knife lines that use high-quality steels and attractive finishes.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|musakagekoishi||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-112.png||||||Masakage Koishi||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||mako75pe makope12 makope15 makoho15 makona16 makobu makosa17 makoasgy18 makogy21 makogy24 makogy27 makosu27 ||||The Masakage Koishi line is handmade with Aogami Super steel and hardened to 63:65 HRC. The knives use san mai construction and are clad with stainless steel. The octagonal handles are made with cherry wood with pakka wood ferrules. The name Koishi means pebbles and the name comes from the tsuchime (hammered) finish which gives the impression of river pebbles. These are the top performing line from Masakage with the hardest, most long lasting edges they make.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makobu||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-bunka-170mm-303.png||||||Masakage Koishi Bunka 170mm||Koishi-Bunka||newarrivals > ||New Arrivals > ||270.000||270.000 ||||||
Average rating is 5
By: Dylan
Ny,nyWhat a dream this knife is! Wonderfully crafted and functional blade. As you might expect,this knife has it’s limitations. It definetly excels at vegtable prep,but because of its length won’t be great for slicing or fabricating proteins. If you are looking for a more multipurpose knife,a gyuto is your best bet. Very pleased with the steel and would definetly recommend adding this knife to your collection!
0.3The 170mm bunka is similar to a santoku in its size and versatility. It offers a very thin tip that glides through food and a slightly curved belly that excels at all forms of cutting, be it push cuts, slicing, or rocking. Hardened to around 64 Rockwell, these knives have excellent edge retention.
Short gyutos are taking off around here lately. They are favored by those looking for a controllable, stiff, and versatile cutter and chopper. Small spaces and small hands are another reason that chefs and cooks are embracing the design.
The knife is made from Aogami Super High Carbon Steel. This is one of the best high carbon alloys extant and is revered for its durability and potential to hold an extremely fine edge. The inner core (hagane) of this knife is clad with a softer stainless layer (jigane) using the san-mai method of wrapping a blade on both sides while leaving the spine and edge exposed. The name Koishi means pebbles in Japanese and it is this description that perfectly illustrates the look of the hammered kurouchi finish applied to the outer layer steel.
Like other knives in this line, the 180mm gyuto is a magical cutter that can only be appreciated once it has been experienced. There are not many blades out there that can do it better.
Average rating is 5
By: B.B.C.
Austin,TXFirst off,a few specks:
Cutting edge: 219mm
Length from back of choil: 215mm
Height at heel: 47mm
Spine width at handle: 5mm
Spine width in front of pinch grip(5cm from handle): 2mm
I work at a moderately high volume restaurant (between 500 and 750 covers on a busy night) so in the few weeks I’ve had this it has seen some pretty heavy use.
My first impression of the knife upon opening it is that the pictures didn’t do it justice. The fit and finish is impeccable. This knife is simply stunning and as the exposed edge has patinaed it has only gotten more so. It was also wicked sharp out of the box w/ no need to sharpen it at all. I have a coworker who is afraid of it. It has also kept its edge extremely well. I’ve yet to sharpen it. I do however stop it nightly and hone it occasionally on my mac black ceramic rod. The handle is also gorgeous however,there is a distinct texture difference between the cherry wood handle and pakka wood ferrule. Once i hit them with a quick sanding with 1200 grit sandpaper that was all taken care of. Also i was a little unsure of an octagonal handle but found no problems with it. In fact,this is the most comfortable knife i have ever held (for reference I do use a pinch grip).
It has been a pleasure to cut with and,I have used it for pretty much everything requiring a knife in the kitchen. This knife is not a laser,but the grind is excellent. It only experiences minor wedging in taller hard ingredients such as squash. I mostly chop and use push/pull cuts and on anything softer than an onion the knife does quite literally fall through. When chopping celery I could not feel the blade go through,only hear it. The hammered kurouchi finish is a bit rough to the touch but the only effect when cutting is you can really hear the knife when cutting. The koishi is also quite nimble and i have been using it to peel all sorts of ingredients (carrots,cucumbers,jicima,potatoes,etc.) and even for parring a bit. I also love the slight recurve of the choil area. I used to use chinese cleavers and tend to use the heel of knives as my point for many pairing tasks. This knife is the best for that of any i have tried. I also have never had an easier time of trimming and butterflying multiple cases of chicken the edge on this knife just glides through any meet laid before it.
There have been many statements that decry the use of carbon steels in the professional kitchen because of maintenance issues. I found just keeping a damn sanitizer rag and a dry rag both folded next to my board gives me the ability to give the knife a few wipes on each occasionally. I have had absolutely no problems with rust and with the way this AS steel performs more maintenance we would still be worth it.
I only have a couple of very minor qualms with this knife. First,I find it to be a little short for my tastes,however if i had gone for the 240 I think it would have fixed this. I should have paid more attention to what I read in the forums. My own fault there. Second,was the handle texture I mentioned before.
All in all I love this knife. I am extraordinarily pleased with all aspects of my purchase. Thank you to everyone at Chef Knives to Go for your exemplary service,and to every one on this forum for being the wealth of information and positive feedback that you are.
0.3Cutting edge: 219mm
Length from back of choil: 215mm
Height at heel: 47mm
Spine width at handle: 5mm
Spine width in front of pinch grip(5cm from handle): 2mm
I work at a moderately high volume restaurant (between 500 and 750 covers on a busy night) so in the few weeks I’ve had this it has seen some pretty heavy use.
My first impression of the knife upon opening it is that the pictures didn’t do it justice. The fit and finish is impeccable. This knife is simply stunning and as the exposed edge has patinaed it has only gotten more so. It was also wicked sharp out of the box w/ no need to sharpen it at all. I have a coworker who is afraid of it. It has also kept its edge extremely well. I’ve yet to sharpen it. I do however stop it nightly and hone it occasionally on my mac black ceramic rod. The handle is also gorgeous however,there is a distinct texture difference between the cherry wood handle and pakka wood ferrule. Once i hit them with a quick sanding with 1200 grit sandpaper that was all taken care of. Also i was a little unsure of an octagonal handle but found no problems with it. In fact,this is the most comfortable knife i have ever held (for reference I do use a pinch grip).
It has been a pleasure to cut with and,I have used it for pretty much everything requiring a knife in the kitchen. This knife is not a laser,but the grind is excellent. It only experiences minor wedging in taller hard ingredients such as squash. I mostly chop and use push/pull cuts and on anything softer than an onion the knife does quite literally fall through. When chopping celery I could not feel the blade go through,only hear it. The hammered kurouchi finish is a bit rough to the touch but the only effect when cutting is you can really hear the knife when cutting. The koishi is also quite nimble and i have been using it to peel all sorts of ingredients (carrots,cucumbers,jicima,potatoes,etc.) and even for parring a bit. I also love the slight recurve of the choil area. I used to use chinese cleavers and tend to use the heel of knives as my point for many pairing tasks. This knife is the best for that of any i have tried. I also have never had an easier time of trimming and butterflying multiple cases of chicken the edge on this knife just glides through any meet laid before it.
There have been many statements that decry the use of carbon steels in the professional kitchen because of maintenance issues. I found just keeping a damn sanitizer rag and a dry rag both folded next to my board gives me the ability to give the knife a few wipes on each occasionally. I have had absolutely no problems with rust and with the way this AS steel performs more maintenance we would still be worth it.
I only have a couple of very minor qualms with this knife. First,I find it to be a little short for my tastes,however if i had gone for the 240 I think it would have fixed this. I should have paid more attention to what I read in the forums. My own fault there. Second,was the handle texture I mentioned before.
All in all I love this knife. I am extraordinarily pleased with all aspects of my purchase. Thank you to everyone at Chef Knives to Go for your exemplary service,and to every one on this forum for being the wealth of information and positive feedback that you are.
By: Gary L Nelson
Little Rock,ARMasakage Koishi gyuto 210mm
This is an impressive knife. I have been using it for over 6 months,I prefer using an item before reviewing. I’m a consultant and I have not cooked professionally for over 15 years,but I’m still picky about my knives and equipment and they get extensive daily use.
This a “beautiful” knife very light and comfortable in the hand. It was extremely sharp out of the box,finish and fit are perfect as I would expect for this level ($) of knife. The carbon steel edge has been a non issue with me. It holds it’s edge and I have yet had to sharpen it,only the ceramic Mac black rod so far.
The only slight problem I have is with the “pebble/tsuchime“ surface it’s beautiful,however,I find thin slices of onions,tomatoes,cucumber,etc. have a tendency to hang on the blade. This is a minor problem and would not stop me from recommending this knife to anyone. Next up a Masakage petty.
The bottom line is I love it. 5 Stars
As always CKTG are accurate in product descriptions fast in their shipping and a pleasure to do business with.
Gary L Nelson
Little Rock,AR
0.3This is an impressive knife. I have been using it for over 6 months,I prefer using an item before reviewing. I’m a consultant and I have not cooked professionally for over 15 years,but I’m still picky about my knives and equipment and they get extensive daily use.
This a “beautiful” knife very light and comfortable in the hand. It was extremely sharp out of the box,finish and fit are perfect as I would expect for this level ($) of knife. The carbon steel edge has been a non issue with me. It holds it’s edge and I have yet had to sharpen it,only the ceramic Mac black rod so far.
The only slight problem I have is with the “pebble/tsuchime“ surface it’s beautiful,however,I find thin slices of onions,tomatoes,cucumber,etc. have a tendency to hang on the blade. This is a minor problem and would not stop me from recommending this knife to anyone. Next up a Masakage petty.
The bottom line is I love it. 5 Stars
As always CKTG are accurate in product descriptions fast in their shipping and a pleasure to do business with.
Gary L Nelson
Little Rock,AR
The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. It is perfectly at home rocking, chopping, or slicing, be it through vegetables, tubers, or proteins. A perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240 or 270mm.
Average rating is 5
By:
Portland,ORThis is by far the sharpest thing I have ever held. It is very light and comfortable. The edge stays sharp even after cutting lemongrass for an hour straight. Very easy to sharpen as well.
0.3By: Colin Rupp
AZFirst week with this knife and it’s impressive. The lines and weight are great. Keeps a great edge. Out of the box sharpness is pretty good but a little fine tuning and it’s one of the sharpest I’ve seen. Would defiantly recommend this line of knife.
0.3By: Howard
NY,NYMy first stainless clad aogami knife and I love it so much I don’t think I can go back to full stainless. This knife is has a beautiful rustic finish,a razor sharp edge that cuts like butter and is really comfortable to use. The blade had a very slight bend in it that was easily fixed thanks to Mark’s advise. Apparently clad knives can bend because the steels settle at different rates. Mark sent me a link on how to fix it and also offered to fix it for me for free. Great experience and beautiful knife. Thanks Mark!
0.3By: Katka Volna
Czech RepublicHello,
thank you for a excellent knife. I am very happy using it and aslo good shipping and other supporting services. Great job. I am looking forward ordering some other stuff from your shop. BR,Katka
0.3thank you for a excellent knife. I am very happy using it and aslo good shipping and other supporting services. Great job. I am looking forward ordering some other stuff from your shop. BR,Katka
By: Mike
BuffaloGreat knife,fast shipping,very informative.
0.3By: Mike
BuffaloGreat knife,fast shipping,very informative
0.3
||||||1||1||1||0||||||||270mm brings that little extra length for those with ample prep space and plenty of ingredients to conquer. Koishi knives from Masakage are the highest end knives made by that cooperative. They feature cherry wood octagonal handles and stainless clad Aogami Super Steel in the blade. Aogami Super is one of the best steels for kitchen knives as it takes a great edge and holds it for a long time too. The stainless cladding helps reduce blade reactivity and the tsuchime (hammered) finish from which this knife takes its name ("koishi" means pebbles) provides the knife some anti-stiction properties. These are great knives, and truly functional pieces of art. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 7.3 oz (208 g) Edge Length: 274 mm Total Length: 428 mm Spine Thickness at Heel: 3.5 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makoho15||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-honesuki-150mm-252.png||||||Masakage Koishi Honesuki 150mm||Koishi-Honesuki||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||240.000||240.000 ||||||
||||||1||1||1||0||||||||Masakage Koishi are handmade knives by Yoshimi Kato san. He has decades of blacksmithing experience and shows that here in these beautifully balanced blades. Because they are handmade, the dimensions of each knife can vary just a little bit. But all are made from Aogami Super Steel that has been hardened to 63-65 Rockwell, making these the longest-lasting edges of any of the Masakage line.
The Honesuki (hoh-NESS-kee) is a Japanese-style boning knife. Its triangular taper down to a thin, surgical tip allows the knife to gain easy entry between bone joints, or to slip effortlessly beneath unwanted skin or tendons. The otherworldly edge retention of the hardened Aogami Super Steel helps this knife stay sharp longer so that meat fabrication is a breeze.Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 3.7 oz (106 g) Edge Length: 153 mm Total Length: 293 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm Edge Grind: Double-beveled, 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makona16||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-nakiri-165mm-292.png||||||Masakage Koishi Nakiri 165mm||Koishi-Nakiri||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato handmakes the Koishi knives in Takefu Village. He has been making knives for over fifty years and creates these knives out of Aogami Super Steel with a stainless tsuchime kurouchi cladding. The top of the blade is Kuro-Uchi (meaning black-hammer) and refers to the dark color. Tsuchime means hammered and refers to the dimples along the blade. These blades are strikingly beautiful and take razor-sharp edges.
The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 5.8 oz (166 g) Edge Length: 160 mm Total Length: 313 mm Spine Thickness at Heel: 3 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makope12||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-120mm-264.png||||||Masakage Koishi Petty 120mm||Koishi-Petty120||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||215.000||215.000 ||||||||||||1||1||1||0||||||||The Koishi line features a stainless steel kurouchi finish. The kurouchi finish at the top of the knife helps keep these knives relatively low maintenance when compared with other Japanese carbon knives. The edge of the blade, however, will form a patina as it is made from Aogami Super Steel. Hardened up to 63:65 Rockwell, edge retention of these blades is outstanding.
This 120mm petty measures about 4.75 inches in blade length and is more of a standard size petty than the 75mm, with 120-150mm being typical. This knife is ideal for small prep work like mincing shallots or garlic, or even cleaning up a tenderloin. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 2.1 oz (60 g) Edge Length: 121 mm Total Length: 250 mm Spine Thickness at Heel: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makope15||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-150mm-341.png||||||Masakage Koishi Petty 150mm||Koishi-Petty150||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Presenting the Koishi line from Masakage. Koishi means "pebbles" and the name here is derived from the beautiful Tsuchime (hammered) finish that adorns the top half of these blades. This finish is a perfect marriage of form and function, providing a lovely aesthetic as well as minimizing stiction when cutting through food. They feature cherry wood handles with pakka ferrules and are clad with stainless steel to help decrease blade reactivity.
This 150mm petty knife is made from Aogami Super Steel, an alloy prized for its ability to take a keen edge and retain it. It is a wonderful all-purpose prep knife for small veggies and proteins. It is lightweight and nimble, will make quick work of shallots and garlic, and is excellent to use when detailed tip work is needed. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 2.5 oz (72 g) Edge Length: 181 mm Total Length: 279 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mako75pe||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-75mm-petty-86.png||||||Masakage Koishi Petty 75mm||Koishi-Petty75||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||200.000||200.000 ||||||
The Honesuki (hoh-NESS-kee) is a Japanese-style boning knife. Its triangular taper down to a thin, surgical tip allows the knife to gain easy entry between bone joints, or to slip effortlessly beneath unwanted skin or tendons. The otherworldly edge retention of the hardened Aogami Super Steel helps this knife stay sharp longer so that meat fabrication is a breeze.
Average rating is 5
By: Trevane Sanderson
TorontoVery nice fit and finish out of the box !! would recommend
0.3The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking.
Average rating is 4
By: Frederic Bassett
Brooklin,meFearsome looking and sharp ootb. Nice light weight and good balance. Great customer service.
0.3This 120mm petty measures about 4.75 inches in blade length and is more of a standard size petty than the 75mm, with 120-150mm being typical. This knife is ideal for small prep work like mincing shallots or garlic, or even cleaning up a tenderloin.
Average rating is 5
By: Bob Woodward
Rockwall,Texas This knife looks like it means business - like an A-10 coming around for another gun run or a flight of Apaches popping up over the horizon - and it does mean business. Fit and finish are great,balance and feel are perfect,and it takes a hair-popping edge. The blade profile is incredible. Simply a great,great knife.
0.3This 150mm petty knife is made from Aogami Super Steel, an alloy prized for its ability to take a keen edge and retain it. It is a wonderful all-purpose prep knife for small veggies and proteins. It is lightweight and nimble, will make quick work of shallots and garlic, and is excellent to use when detailed tip work is needed.
||||||1||1||1||0||||||||The Masakage Koishi collection is the top of the line offering from Masakage. They are handmade by Hiroshi Kato san using Aogami Super Steel. Aogami Super is a highly renowned steel, revered for its ability to take and hold an incredibly sharp edge. These knives are hardened to about 64 Rockwell, making them some of the hardest blades we offer. They are clad in a stainless steel kurouchi finish, which helps minimize reactivity.
This 75mm petty is a good stand-in for the Western paring knife. Its short, easily maneuvered blade length makes it a great candidate for in-hand tasks like turning potatoes or peeling small fruits and vegetables. It also makes a great cheese knife.Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 1.8 oz (51 g) Edge Length: 75 mm Spine Thickness at Heel: 2 mm Blade Height: 26 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makosa17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-santoku-170mm-297.png||||||Masakage Koishi Santoku 170mm||Koishi-Santoku||newarrivals > ||New Arrivals > ||270.000||270.000 ||||||||||||1||1||1||0||||||||This knife is from the Masakage Koishi line, one of the most revered and highest performing line of knives that we carry. The Koishi series is crafted by Yoshimi Kato.
At the center of it all you will find Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on these ranges from 63-65 HRC. This is a superlative carbon steel that makes a great foundation for such an amazing series of knives.
Surrounding the AS core steel is a softer stainless cladding that has a tsuchime (hammered) finish. The softer stainless cladding adds durability and strength to the very hard core steel. The finish over the tsuchime is a very well done kurouchi. The grinds and geometry on the Koishi line are done with performance in mind. The handle is octagonal shaped, and crafted from cherry with a black pakka wood ferrule. The fit and finish on the blade and handle are outstanding. Brand: Masakage Line: Koishi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 4.5 oz (128 g) Edge Length: 171 mm Total Length: 308 mm Spine Thickness at Base: 3.5 mm Blade Height: 46 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makosu27||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-sujihiki-270mm-270.png||||||Masakage Koishi Sujihiki 270mm||Koishi-Suji270||specials > forknco > hiroshikato > musakagekoishi > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Koishi > ||390.000||390.000 ||||||
This 75mm petty is a good stand-in for the Western paring knife. Its short, easily maneuvered blade length makes it a great candidate for in-hand tasks like turning potatoes or peeling small fruits and vegetables. It also makes a great cheese knife.
At the center of it all you will find Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on these ranges from 63-65 HRC. This is a superlative carbon steel that makes a great foundation for such an amazing series of knives.
Surrounding the AS core steel is a softer stainless cladding that has a tsuchime (hammered) finish. The softer stainless cladding adds durability and strength to the very hard core steel. The finish over the tsuchime is a very well done kurouchi. The grinds and geometry on the Koishi line are done with performance in mind. The handle is octagonal shaped, and crafted from cherry with a black pakka wood ferrule. The fit and finish on the blade and handle are outstanding.
||||||1||1||1||0||||||||Sujihikis are long and narrow Japanese slicing knives perfect for portioning fish or meat. Their ample length is intended to be used to cut with a continuous pulling motion, allowing the blade to do the work with little pressure. The Koishi line features Aogami Super Steel, stainless cladding, cherry wood handles and a tsuchime finish, which refers to the dimpling along the upper part of the blade. These knives take an exceptional edge and hold it for longer than almost any other knife. The stainless cladding allows high carbon performance without having to fuss over the blade too much. The edge is reactive however, so the blades should be promptly wiped after use and always washed by hand. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 5.4 oz (154 g) Edge Length: 271 mm Total Length: 427 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakagekumo||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-93.png||||||Masakage Kumo||||shopbysteel > vg10steel > ||Shop by Steel > VG-10 Steel > ||||||||||||||||0||1||0||0||||makupe75 makupe12 makuho15 makupe15 makuna16 makukobu13 makusa16 makugy18 maku21gy makugy24 makugy27 makusu27 ||||The Masakage Kumo line is made with beautiful damascus steel and VG-10 stainless steel on the edge for great looks and easy care. The name Kumo means cloud and these blades have the appearance of a stormy, cloudy sky according to the blacksmith, Ikeda-san. The handles are octagonal shape and made with rosewood and pakka wood so they're great choices for both right and left hand users. Edge bevels on these knives are 50/50. HRC on these blades is about 61.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makukobu13||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-ko-bunka-130mm-201.png||||||Masakage Kumo Bunka 175mm||Kumo-Bunka||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||235.000||235.000 ||||||||||||1||1||1||0||||||||This Masakage bunka is a very versatile kitchen knife that is capable of performing many normal cutting and slicing tasks as well as taking on garnishes and carrying out small in-hand detail work. It boasts the very attractive and useful reverse tanto tip that further enhances its abilities. This fun and functional blade will slice scallions, chop herbs, or bone chickens and cuts of meat with ease and control. The taller blade height is also perfect for larger hands or those desiring more hand to board clearance.
Kumo translates into Clouds and it is the perfect description for the cloudy looking damascus pattern that is a feature of the line.
The knife is all stainless steel, utilizing VG-10 as the core with a softer stainless alloy employed as the damascus layer. VG-10 is a wonderful knife steel as it can take a very sharp edge and hold that sharpness for a long time. It is also fairly easy to sharpen back to this superior edge. The blade is perfectly matched to a fine rosewood and black pakka wood handle that is comfortable to hold and use for long periods.
There are many reasons that Masakage Kumo knives are among our most popular and long running lines. We welcome you to discover them yourself with this versatile and easy to maintain ko bunka. Brand: Masakage Line: Kumo Blacksmith: Ikeda san Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 4.8 oz (138 g) Edge Length: 174 mm Total Length: 320 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makugy18||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-180mm-196.png||||||Masakage Kumo Gyuto 180mm||Kumo-Gyuto180||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Kumo blades are constructed from the very popular stainless steel, VG-10. VG-10 is a stainless alloy with a particularly high carbon content. The steel was first created by the Takefu Special Steel Company and is now so popular that the Japanese knife industry has requested that it be sold only inside the home country to preserve the supply chain.
Ikeda san covers the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning Damascus-style blade road with a pattern that resembles storm clouds. Thus the name, Kumo!
This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part large petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adroit at those many tasks. Add to that the impeccable craftsmanship that has gone into the blade as well as the beautiful rosewood handle and you have a knife that would be a fine addition to any professional or home chef’s knife roll. Brand: Masakage Line: Kumo Blacksmith: Ikeda-San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 4.5 oz (126 g) Edge Length: 181 mm Total Length: 325 mm Spine Thickness at Base: 3 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|maku21gy||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-210mm-gyuto-94.png||||||Masakage Kumo Gyuto 210mm||Kumo-Gyuto210||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||315.000||315.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda-San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.7 oz (162 g) Edge Length: 218 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makugy24||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-240mm-259.png||||||Masakage Kumo Gyuto 240mm||Kumo-Gyuto240||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||390.000||390.000 ||||||||||||1||1||1||0||||||||Masakage is a company that operates out of Takefu Knife Village. This small enclave of blacksmiths, sharpeners, and other craftsmen is located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.
VG-10 stainless steel is the core of this blade because of its ability to take and hold a very fine edge while being very easy to maintain. The inner VG-10 is covered with a multilayer cladding of a softer stainless steel that has been forge welded into a damascus billet. The fine details of the layers are revealed by grinding and etching the blade. The resulting pattern reminds one of clouds, so it's named Kumo, which means clouds in Japanese.
Like all of Ikeda-san's blades, this gyuto has beautifully executed grinds that get very thin behind the edge. The blade is quite thin overall, while the profile has a fairly gentle continuous curve with very little flat spot. It would particularly suit a person who favors a rocking style of cutting. The wonderful looking blade is perfectly matched to a finely crafted octagonal rosewood handle with a pakka wood ferrule. Weight: 6.0 oz (170 g) Edge Length: 244 mm Total Length: 410 mm Spine Thickness at Base: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makugy27||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-270mm-232.png||||||Masakage Kumo Gyuto 270mm||Kumo-Gyuto270||resources > gyutos > gyutos270mm > ||Knife Types > Gyutos > Gyutos 270-300mm > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements, including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda-San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 6.6 oz (187 g) Edge Length: 275 mm Total Length: 430 mm Spine Thickness at Base: 2.5 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makuho15||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-honesuki-150mm-278.png||||||Masakage Kumo Ko Bunka 135mm||Kumo-KoBunka||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||210.000||210.000 ||||||||||||1||1||1||0||||||||In Japanese, "Ko" means "small," and this petty knife is a perfectly sized, versatile tool for a wide range of kitchen tasks.
The Masakage Kumo Ko-Bunka offers a practical balance of functionality and elegance. Its blade is tall enough for comfortable use on a cutting board yet nimble enough for in-hand work. Crafted entirely from stainless steel, it boasts exceptional ease of maintenance thanks to its double bevel design and durable construction.
At its core is VG-10 steel, a highly regarded stainless alloy widely used in Japanese kitchen knives for its outstanding performance and durability. The soft stainless cladding features an intricate Damascus pattern, evoking the look of drifting clouds—hence the name "Kumo," which means "cloud" in Japanese.
The handle is crafted from rosewood with an octagonal shape for comfort and precision, paired with a pakka wood ferrule for added durability and style.
Not only will this knife fulfill its promise as a great boning utensil, but it can also double as a very capable petty knife for cutting smaller ingredients and preparing garnishes. Maker: Masakage Blacksmith: Ikeda-san Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Weight: 2.9 oz (82 g) Edge Length: 133 mm Total Length: 260 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makuna16||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-nakiri-165mm-243.png||||||Masakage Kumo Nakiri 165mm||Kumo-Nakiri||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||235.000||235.000 ||||||||||||1||1||1||0||||||||This stunning nakiri comes to us from Masakage. Kumo translates to "cloud," as it was thought that the pattern on the blade resembled storm clouds. The pattern and finish are both unique and beautiful!
The core steel is made from VG-10, a popular stainless steel found in many high-end knives from various manufacturers around the globe. The Damascus cladding is also stainless steel, making this knife a very care-free option. The core steel is taken to a hardness of 61 to 62 HRC.
The blade offers a generous radius at the tip of the blade to allow for rocking of the blade. The handle is octagonal rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer forged, San Mai Cladding: Stainless Damascus Edge Steel: VG-10 HRC: 61-62 Knife Type: Nakiri Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge: Evenly Ground (See Choil Photo) Engraving: Hand Engraved Weight: 6.4 oz (182 g) Edge Length: 163 mm Total Length: 316 mm Spine Thickness at Base: 3 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makupe12||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-130mm-371.png||||||Masakage Kumo Petty 120mm||Kumo-Petty120||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Kumo line of knives has been a top seller in or store for years. It combines some of the most desirable traits that knife users seek out: great profile and grind; easy-to-maintain steel; excellent fit and finish; and that very cool looking Damascus steel.
The core of these knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in stainless steel. The outer Damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
This is a good sized petty for almost every small cutting task around the kitchen. Board cutting and hand held processes are both within the scope of this blade, along with the ability to take on garnishes and other artistic style cutting needs. The blade is mated to a rosewood octagonal handle with a black pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda san Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 2.8 oz (80 g) Edge Length: 118 mm Total Length: 247 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makupe15||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-150mm-332.png||||||Masakage Kumo Petty 150mm||Kumo-Petty150||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Damascus VG-10 steel this knife is crafted from is what gives this series its name: kumo, meaning cloud. The pattern is mesmerizing and beautifully done... by hand! VG-10 is a full stainless steel that is popular among knife makers the world over. The steel is very wear resistant and will hold an edge a very long time. Being that it's stainless, corrosion and rust resistance is very high. The heat treat on the Kumo series is in the neighborhood of 61-62 HRC.
The octagonal rosewood handle is finished with a black pakka wood ferrule. As with all offerings from the Masakage line of knives, fit and finish are far above average. Maker: Ikeda san Region: Takefu Village, Echizen Steel: VG10 HRC: 61 Weight: 3.1 oz (90 g) Edge Length: 146 mm Total Length: 274 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm Handle: Octagonal Rosewood Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makupe75||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-75mm-299.png||||||Masakage Kumo Petty 75mm||Kumo-Petty75||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||195.000||195.000 ||||||||||||1||1||1||0||||||||If this knife were any shorter it would disappear! That’s a bit extreme, but you get the point. Or at least you will when you try this micro kitchen cutter.
Masakage operates out of Takefu Knife Village, a small enclave of blacksmiths, sharpeners, and other craftsmen located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.
The core of the Kumo knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in a stainless steel. The outer damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
The Masakage Kumo Petty 75mm is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. This is one of our favorite knife companies and one of our favorite small knives, period! Weight: 1.7 oz (50 g) Edge Length: 75 mm Total Length: 204 mm Spine Thickness at Base: 2 mm Blade Height: 26 mm Steel: VG10 Stainless Cladding: Stainless Damascus Handle Shape: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makusa16||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-santoku-165mm-109.png||||||Masakage Kumo Santoku 170mm||Kumo-Santoku||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||235.000||235.000 ||||||||||||1||1||1||0||||||||The Masakage Kumo line of kitchen knives is constructed with a core steel of VG-10. This is a very popular stainless steel that has great edge-taking and -holding characteristics. The name is derived from the Japanese V-Kin 10 branding. Kin is Gold in Japanese and thus you get VG-10.
VG-10 is a stainless steel with a particularly high carbon content of 1%. It also contains 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 0.5% Manganese. The steel was first created by the Takefu Special Steel Company.
Ikeda san clads the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning damascus style blade road with a pattern that resembles storm clouds.
Santoku knives are gaining popularity in the west as a replacement or alternative to a chef knife. It has a tall blade that has a distinctive sheep foot front end. This design draws the spine of the blade down towards the tip resulting in a flatter profile than a chef or gyuto-type knife possesses. This makes it a really good choice for those who like to push cut rather than using a rocking motion.
Edge bevel is 50/50, so the Masakage Kumo santoku is suitable for a right- or left-handed user. The handle is octagonal rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakkawood Weight: 4.5 oz (128 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makusu27||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-sujihiki-270mm-149.png||||||Masakage Kumo Sujihiki 270mm||Kumo-Suji270||shopbysteel > vg10steel > masakagekumo > ||Shop by Steel > VG-10 Steel > Masakage Kumo > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are constructed with a core steel of VG-10 stainless steel which is known for its great edge-taking and -holding characteristics. VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery.
The blade is covered in a multi-layer cladding of a softer stainless steel which reveals, through grinding and etching, a stunning damascus pattern that reminds blacksmith Ikeda-san of clouds. Thus the name, Kumo (clouds in Japanese).
Sujihiki knives are two-sided slicers as opposed to the single-sided yanagibas. As such, they are far easier to use and maintain while performing a similar task of slicing proteins in one single drawn action. At 270mm this is a medium-sized example of the breed, so it’s perfect for home chefs or pros working in tight spaces.
Adding to the stunning appearance of the blade is a finely crafted handle made from rosewood in the main section and pakka wood for the ferrule. This is a beautiful blade that performs as well as it looks. Brand: Masakage Line: Kumo Blacksmith: Ikeda San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakkawood Weight: 7 ounces Edge Length: 274 mm Total Length: 435 mm Spine Thickness at Base: 3 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakagemizu||item.||solidtemplate||kaan||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-111.png||||||Masakage Mizu||||specials > forknco > kaan > ||Resources > For Knife Collectors > Anryu Hamono > ||||||||||||||||0||1||0||0||||mamipe75 mamibl2pe12 mamipe15 mamibu17 mamibl2sa17 mamibl2gy18 masakage1 ||||Masakage Mizu Collection is handmade by Ikeda san. These knives have been named Mizu (water in Japanese) as the blue/black kurouchi finish gives the impression of cold, deep water. Paired with an oval cherry wood handle, these knives represent excellent bang for the buck. Aogami #2 carbon steel is an excellent steel when forged properly. Rockwell Hardness on these particular knives is 62-64.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mamibu17||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-bunka-175mm-59.png||||||Masakage Mizu Blue #2 Bunka 175mm||Mizu-Bunka||specials > forknco > kaan > anryuknives > ||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 5.1 oz (145 g) Edge Length: 176 mm Total Length: 319 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm Handle: Cherry Oval With Lip Ferrule: Plastic Marbleized||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mamibl2gy18||item-1||solidtemplate||masakagemizu||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-gyuto-180mm-48.png||||||Masakage Mizu Blue #2 Gyuto 180mm||Mizu-Gyuto180||specials > forknco > kaan > masakagemizu > ||Resources > For Knife Collectors > Anryu Hamono > Masakage Mizu > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Masakage Mizu – Handmade Japanese Knife by Ikeda San
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 4.7 oz (134 g) Edge Length: 185 mm Total Length: 327 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Cherry Oval Ferrule: Plastic Marbleized With Lip||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakage1||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-42.png||||||Masakage Mizu Blue #2 Gyuto 210mm||Mizu-Gyuto210||specials > forknco > kaan > anryuknives > ||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Masakage Mizu – Handmade Japanese Knife by Ikeda San
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 5.5 oz (156 g) Edge Length: 217 mm Total Length: 358 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Cherry Oval With Lip Ferrule: Plastic Marbleized||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mamibl2pe12||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-petty-120mm-13.png||||||Masakage Mizu Blue #2 Petty 120mm||Mizu-Petty120||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||115.000||115.000 ||||||||||||1||1||1||0||||||||Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Soft, Reactive, Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 2.2 oz (64 g) Edge Length: 121 mm Total Length: 249 mm Spine Thickness at Heel: 3 mm Blade Height: 30 mm Handle: Cherry Oval Ferrule: Marbleized Plastic with a Lip||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mamipe15||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-150mm-322.png||||||Masakage Mizu Blue #2 Petty 150mm||Mizu-Petty150||specials > forknco > kaan > anryuknives > ||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Soft, Reactive, Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 2.6 oz (74 g) Edge Length: 150 mm Total Length: 275 mm Spine Thickness at Heel: 4 mm Blade Height: 29.5 mm Handle: Cherry Oval Ferrule: Plastic Marbleized (there is a lip on them)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mamipe75||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-75mm-111.png||||||Masakage Mizu Blue #2 Petty 75mm||Mizu-Petty75||resources > petty-knives > 75pekn > ||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Masakage is a collective of knife makers whose goal is to produce beautiful and functional examples of handmade Japanese cutlery. This 75mm petty from Masakage’s Mizu line is made by Takefu Village blacksmith Ikeda san, an apprentice of Katsushige Anryu. The knife is clad construction with Aogami #2 steel hardened to 62-64 HRC in the core, wrapped in a reactive cladding, and wearing a refined deep blue/black kurouchi finish. As both Aogami #2 and the cladding layer are reactive, the knife will patina with normal use and may rust if abused. The handle is oval in shape and made of Japanese cherry wood with a resin ferrule. Fit and finish are very good. Brand: Masakage Line: Mizu Blacksmith: Ikeda san Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 1.7 oz (48 g) Edge Length: 75 mm Total Length: 201 mm Spine Thickness at Base: 3 mm Blade Height at Base: 26 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mamibl2sa17||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-santoku-170mm-40.png||||||Masakage Mizu Blue #2 Santoku 170mm||Mizu-Santoku||specials > forknco > kaan > anryuknives > ||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Masakage Mizu – Handmade Japanese Knife by Ikeda San
Masakage knives are crafted by some of Japan's finest blacksmiths in Echizen, a region with a rich tradition of exceptional knife-making. Designed to be both aesthetically striking and highly functional, Masakage knives blend expert craftsmanship with top-tier materials to deliver outstanding cutting performance.
The Mizu series, forged by Ikeda San, features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for exceptional edge retention. This core is encased in a reactive iron cladding and finished with a deep black kurouchi coating, giving it a rustic, traditional appearance. Over time, the blade will develop a unique patina, a natural characteristic of high-carbon steel. To maintain its beauty and longevity, simply wipe the blade dry after use.
The ergonomic handle is crafted from Japanese cherry wood with an oval shape for a comfortable grip, complemented by a marbleized resin ferrule for added durability. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 4.3 oz (122 g) Edge Length: 172 mm Total Length: 311 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm Handle: Cherry Oval With Lip Ferrule: Plastic Marbleized||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakageshimo||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-98.png||||||Masakage Shimo||||specials > forknco > kurosakiknives > ||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||||0||1||0||0||||mashpe15 mashbu mashna16 mashsa17 mashgy18 mashgy21 mashgy24 mash270su ||||The Shimo line from Masakage offers a unique suminagashi patterned steel made by Kurosaki san. This series is named Shimo (frost) because the blade looks like frost on a window. The steel used is Shirogami #2 (white #2) and the blades are hardened to Rockwell Hardness 61:63. These knives come with octagonal handles of Magnolia wood with black pakka wood ferrules.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mashbu||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-bunka-165mm-261.png||||||Masakage Shimo Bunka 165mm||ShimoBunka||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||230.000||230.000 ||||||||2.000 ||||1||1||1||0||||||||Kurosaki makes some excellent knives, and his work on the Shimo series for Masakage is no exception. The reactive iron Damascus cladding is some of the most beautiful we have seen, hammered to resemble frost patterns that appear on windows during the winter. The core steel of White #2 is handled impeccably by the smith. A very refined edge is possible on this knife though, like most all Masakages, the edge the knife comes with is pretty darn sharp. The symmetrical convex grind and blade geometry on all of Kurosaki's knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications.
The 165mm Shimo Bunka is essentially a santoku with a sword tip. Many prefer this profile to the santoku for the bunka's ability to handle more detailed tip work and the reduced drag toward the end of the blade. The edge profile is nice and flat with a bit of belly for rocking towards the tip. Brand: Masakage Line: Shimo Blacksmith: Yu Kurosaki Construction: Hammer Forged Core Edge Steel: White #2 HRC: 62 Cladding: Carbon Steel Damascus/Sand Blasted Engraving: Hand Engraved Weight: 4.2 oz (120 g) Edge Length: 175 mm Total Length: 319 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mashgy18||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-180mm-182.png||||||Masakage Shimo Gyuto 180mm||ShimoGyuto180||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||235.000||235.000 ||||||||||||1||1||1||0||||||||One of the most attractive and unique blade finishes we have seen is that of the Masakage Shimo line of knives created by one of our favorite blacksmiths, Yu Kurosaki. He works in the famous Takefu Knife Village in Echizen, which has been highly recognized for supplying excellent products for 700 years.
Kurosaki-san has earned a reputation for crafting knives that are wonderful all-around performers, exhibiting excellent convex geometrics through the middle of the blade, very thin grinds behind the edge, and top class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is utilized as the core steel. The Shirogami #2 is wrapped with an iron damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, and the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
180mm is the entry length of most gyutos. This is a knife for lovers of more compact blades or those who work in reduced areas or on smaller cutting boards. But do not let the diminutive size fool you into thinking this is reflected in the knife's performance. This is a cutter capable of taking on pretty much any normal kitchen task. Brand: Masakage Line: Shimo Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: Hammer Forged Core Edge Steel: White #2 HRC: 62 Cladding: Carbon Steel Damascus/Sand Blasted Engraving: Hand Engraved Weight: 4.1 oz (116 g) Edge Length: 178 mm Total Length: 330 mm Spine Thickness at Heel: 3 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mashgy21||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-210mm-298.png||||||Masakage Shimo Gyuto 210mm||ShimoGyuto210||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||275.000||275.000 ||||||||2.000 ||||1||1||1||0||||||||Kurosaki’s Shimo line of knives, hand crafted for Masakage, are incredible performance instruments. The treatment of the White #2 core steel is some of the best we have seen. The steel is a pleasure to sharpen, takes a silky edge, exhibits little to no chipping and has excellent retention. Some of the more beautiful knives on the site, Masakage Shimo blades clad the W#2 core with soft iron Damascus hammered to resemble frost patterns on windows during the winter.
The grind on these knives provides an example of some of the best convexing we have seen, which reaches an apex towards the middle of the blade’s height tapers from the heal section towards the tip which becomes flat ground, allowing it to perform very well when using the tip to fly through softer ingredients.
The edge profile on the Shimo line is very flat with some nice belly towards the tip. These knives are begging to be push and pull cut and used for chopping. That said, there is certainly enough curvature to excel in rocking as well. Fairly light weight, the knife is nonetheless able to handle just about any ingredient put in front of it.
It should be noted that both the core steel and the cladding are reactive. Indeed, the iron cladding on these blades is some of the more reactive cladding on our site. These knives should be kept dry and wiped clean during use.
The Masakage Shimo 210mm gyuto is actually oversized at around 220mm, which we find to be an excellent length for this knife. As noted, it is capable of high performance through just about any ingredient and as such is a true athlete of a knife. Brand: Masakage Line: Shimo Blacksmith: Yu Kurosaki Construction: Hammer Forged Core Edge Steel: White #2 HRC: 62 Cladding: Carbon Steel Damascus, Sand Blasted Engraving: Hand Engraved Weight: 4.6 oz (130 g) Edge Length: 217 mm Total Length: 364 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm ||2.000 ||||1||1||1||0||||||||Masakage Shimo knives are handcrafted by Yu Kurosaki, an excellent young smith working out of Takefu Village. These knives are forged using White #2 steel which has received excellent treatment by the smith. The Shirogami #2 is wrapped with an iron Damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
The Shimo 240mm gyuto is a lighter middleweight knife with excellent blade geometry and a nice flat edge profile. Fit and finish is very good and the handles are done in unstabilized magnolia wood. These knives are truly excellent all-around athletes and are a dream to cut with through even the toughest of ingredients. Brand: Masakage Line: Shimo Blacksmith: Yu Kurosaki Construction: Hammer Forged Core Edge Steel: White #2 HRC: 62 Cladding: Carbon Steel Damascus, Sand Blasted Engraving: Hand Engraved Weight: 5.5 oz (158 g) Edge Length: 247 mm Total Length: 403 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mashna16||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-nakiri-165mm-264.png||||||Masakage Shimo Nakiri 165mm||ShimoNakiri||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||230.000||230.000 ||||||||2.000 ||||1||1||1||0||||||||Masakage's Shimo series is the handiwork of Yu Kurosaki, one of the more prodigious young bladesmiths represented on our site. Working out of Takefu Village, Kurosaki has gained a reputation for crafting knives that are great all-around performers, exhibiting wonderfully convex geometrics through the middle of the blade, exceptionally thin grinds behind the edge, and world class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is deployed as the knives' core steel. The rendering of this popular alloy is outstanding. It begs for high levels of refinement, is easy to sharpen, can handle acute angles, and exhibits excellent retention.
The Damascus cladding on the knife gives the line its moniker. Shimo, meaning "frost," is manifested through the unique hammer patterns and finish meant to mimic the ice patterns that form on windows during the winter. The handle on the knife is traditional magnolia wood with a tough pakka wood ferrule. Like the blade, these unstabilized handles require care in maintaining.
The Masakage Shimo Nakiri is rendered in 165mm format, by far the most popular length for nakiris. The character of this line is particularly well suited to a nakiri. The flat edge profile, multi-purpose grind, and great treatment of White #2 make the Shimo particularly well suited to veggie prep work. That said, these knives are very reactive and require diligent care. Indeed, we recommend forming a patina on the blade before using it in a professional environment or when prepping more acidic foods. Blacksmith: Yu Kurosaki Brand: Masakage Construction: San Mai, Hammer Forged Location: Echizen, Japan Steel: White #2 Cladding: Reactive Damascus Edge Grind: 50/50 Handle: Ho Octagonal Ferrule: Buffalo Horn Weight: 5.2 oz (148 g) Edge Length: 161 mm Total Length: 317 mm Spine Thickness at Heel: 3 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mashpe15||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-petty-150mm-327.png||||||Masakage Shimo Petty 150mm||ShimoPetty150||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||210.000||210.000 ||||||
Kumo translates into Clouds and it is the perfect description for the cloudy looking damascus pattern that is a feature of the line.
The knife is all stainless steel, utilizing VG-10 as the core with a softer stainless alloy employed as the damascus layer. VG-10 is a wonderful knife steel as it can take a very sharp edge and hold that sharpness for a long time. It is also fairly easy to sharpen back to this superior edge. The blade is perfectly matched to a fine rosewood and black pakka wood handle that is comfortable to hold and use for long periods.
There are many reasons that Masakage Kumo knives are among our most popular and long running lines. We welcome you to discover them yourself with this versatile and easy to maintain ko bunka.
The Kumo blades are constructed from the very popular stainless steel, VG-10. VG-10 is a stainless alloy with a particularly high carbon content. The steel was first created by the Takefu Special Steel Company and is now so popular that the Japanese knife industry has requested that it be sold only inside the home country to preserve the supply chain.
Ikeda san covers the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning Damascus-style blade road with a pattern that resembles storm clouds. Thus the name, Kumo!
This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part large petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adroit at those many tasks. Add to that the impeccable craftsmanship that has gone into the blade as well as the beautiful rosewood handle and you have a knife that would be a fine addition to any professional or home chef’s knife roll.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule.
VG-10 stainless steel is the core of this blade because of its ability to take and hold a very fine edge while being very easy to maintain. The inner VG-10 is covered with a multilayer cladding of a softer stainless steel that has been forge welded into a damascus billet. The fine details of the layers are revealed by grinding and etching the blade. The resulting pattern reminds one of clouds, so it's named Kumo, which means clouds in Japanese.
Like all of Ikeda-san's blades, this gyuto has beautifully executed grinds that get very thin behind the edge. The blade is quite thin overall, while the profile has a fairly gentle continuous curve with very little flat spot. It would particularly suit a person who favors a rocking style of cutting. The wonderful looking blade is perfectly matched to a finely crafted octagonal rosewood handle with a pakka wood ferrule.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements, including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule.
The Masakage Kumo Ko-Bunka offers a practical balance of functionality and elegance. Its blade is tall enough for comfortable use on a cutting board yet nimble enough for in-hand work. Crafted entirely from stainless steel, it boasts exceptional ease of maintenance thanks to its double bevel design and durable construction.
At its core is VG-10 steel, a highly regarded stainless alloy widely used in Japanese kitchen knives for its outstanding performance and durability. The soft stainless cladding features an intricate Damascus pattern, evoking the look of drifting clouds—hence the name "Kumo," which means "cloud" in Japanese.
The handle is crafted from rosewood with an octagonal shape for comfort and precision, paired with a pakka wood ferrule for added durability and style.
Not only will this knife fulfill its promise as a great boning utensil, but it can also double as a very capable petty knife for cutting smaller ingredients and preparing garnishes.
The core steel is made from VG-10, a popular stainless steel found in many high-end knives from various manufacturers around the globe. The Damascus cladding is also stainless steel, making this knife a very care-free option. The core steel is taken to a hardness of 61 to 62 HRC.
The blade offers a generous radius at the tip of the blade to allow for rocking of the blade. The handle is octagonal rosewood with a pakka wood ferrule.
The Kumo line of knives has been a top seller in or store for years. It combines some of the most desirable traits that knife users seek out: great profile and grind; easy-to-maintain steel; excellent fit and finish; and that very cool looking Damascus steel.
The core of these knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in stainless steel. The outer Damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
This is a good sized petty for almost every small cutting task around the kitchen. Board cutting and hand held processes are both within the scope of this blade, along with the ability to take on garnishes and other artistic style cutting needs. The blade is mated to a rosewood octagonal handle with a black pakka wood ferrule.
The Damascus VG-10 steel this knife is crafted from is what gives this series its name: kumo, meaning cloud. The pattern is mesmerizing and beautifully done... by hand! VG-10 is a full stainless steel that is popular among knife makers the world over. The steel is very wear resistant and will hold an edge a very long time. Being that it's stainless, corrosion and rust resistance is very high. The heat treat on the Kumo series is in the neighborhood of 61-62 HRC.
The octagonal rosewood handle is finished with a black pakka wood ferrule. As with all offerings from the Masakage line of knives, fit and finish are far above average.
Masakage operates out of Takefu Knife Village, a small enclave of blacksmiths, sharpeners, and other craftsmen located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.
The core of the Kumo knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in a stainless steel. The outer damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
The Masakage Kumo Petty 75mm is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. This is one of our favorite knife companies and one of our favorite small knives, period!
VG-10 is a stainless steel with a particularly high carbon content of 1%. It also contains 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 0.5% Manganese. The steel was first created by the Takefu Special Steel Company.
Ikeda san clads the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning damascus style blade road with a pattern that resembles storm clouds.
Santoku knives are gaining popularity in the west as a replacement or alternative to a chef knife. It has a tall blade that has a distinctive sheep foot front end. This design draws the spine of the blade down towards the tip resulting in a flatter profile than a chef or gyuto-type knife possesses. This makes it a really good choice for those who like to push cut rather than using a rocking motion.
Edge bevel is 50/50, so the Masakage Kumo santoku is suitable for a right- or left-handed user. The handle is octagonal rosewood with a pakka wood ferrule.
The blade is covered in a multi-layer cladding of a softer stainless steel which reveals, through grinding and etching, a stunning damascus pattern that reminds blacksmith Ikeda-san of clouds. Thus the name, Kumo (clouds in Japanese).
Sujihiki knives are two-sided slicers as opposed to the single-sided yanagibas. As such, they are far easier to use and maintain while performing a similar task of slicing proteins in one single drawn action. At 270mm this is a medium-sized example of the breed, so it’s perfect for home chefs or pros working in tight spaces.
Adding to the stunning appearance of the blade is a finely crafted handle made from rosewood in the main section and pakka wood for the ferrule. This is a beautiful blade that performs as well as it looks.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.
Masakage knives are crafted by some of Japan's finest blacksmiths in Echizen, a region with a rich tradition of exceptional knife-making. Designed to be both aesthetically striking and highly functional, Masakage knives blend expert craftsmanship with top-tier materials to deliver outstanding cutting performance.
The Mizu series, forged by Ikeda San, features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for exceptional edge retention. This core is encased in a reactive iron cladding and finished with a deep black kurouchi coating, giving it a rustic, traditional appearance. Over time, the blade will develop a unique patina, a natural characteristic of high-carbon steel. To maintain its beauty and longevity, simply wipe the blade dry after use.
The ergonomic handle is crafted from Japanese cherry wood with an oval shape for a comfortable grip, complemented by a marbleized resin ferrule for added durability.
Average rating is 5
By: aaron
txBeautiful knife. Sharp as a razor out of the box. I did leave my roll in the trunk of my car on a stormy night and didn’t realize I had a leak so it got some rust. Very reactive. I just did a vinegar soak and baking soda paste wipe and it came out with a beautiful patina and is back to full form. Great knife. Favorite in my collection.
0.3The 165mm Shimo Bunka is essentially a santoku with a sword tip. Many prefer this profile to the santoku for the bunka's ability to handle more detailed tip work and the reduced drag toward the end of the blade. The edge profile is nice and flat with a bit of belly for rocking towards the tip.
Kurosaki-san has earned a reputation for crafting knives that are wonderful all-around performers, exhibiting excellent convex geometrics through the middle of the blade, very thin grinds behind the edge, and top class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is utilized as the core steel. The Shirogami #2 is wrapped with an iron damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, and the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
180mm is the entry length of most gyutos. This is a knife for lovers of more compact blades or those who work in reduced areas or on smaller cutting boards. But do not let the diminutive size fool you into thinking this is reflected in the knife's performance. This is a cutter capable of taking on pretty much any normal kitchen task.
Average rating is 5
By: steve
NY,NYlove CKTG! excellent service and products.
love the look of the knife and sharp OOTB.
0.3love the look of the knife and sharp OOTB.
By: Chip
New York,NYSo far,this knife is fantastic. The best all around performer I own. Edge profile is utter perfection and the knife has a really good convex grind so nothing sticks to this puppy.
0.3The grind on these knives provides an example of some of the best convexing we have seen, which reaches an apex towards the middle of the blade’s height tapers from the heal section towards the tip which becomes flat ground, allowing it to perform very well when using the tip to fly through softer ingredients.
The edge profile on the Shimo line is very flat with some nice belly towards the tip. These knives are begging to be push and pull cut and used for chopping. That said, there is certainly enough curvature to excel in rocking as well. Fairly light weight, the knife is nonetheless able to handle just about any ingredient put in front of it.
It should be noted that both the core steel and the cladding are reactive. Indeed, the iron cladding on these blades is some of the more reactive cladding on our site. These knives should be kept dry and wiped clean during use.
The Masakage Shimo 210mm gyuto is actually oversized at around 220mm, which we find to be an excellent length for this knife. As noted, it is capable of high performance through just about any ingredient and as such is a true athlete of a knife.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mashgy24||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-240mm-308.png||||||Masakage Shimo Gyuto 240mm||ShimoGyuto240||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||290.000||290.000 ||||||
Average rating is 5
By: anon
albertarazor sharp,work in a commercial kitchen using it roughly 6 hours a day and stays sharp all day for weeks,. makes my chef jealous :)
0.3By: Jason Sanders
Slc utahAmazing piece of hardware! Cuts carrots like a hot knife through butter! I will buy another masakage without a doubt!
0.3The Shimo 240mm gyuto is a lighter middleweight knife with excellent blade geometry and a nice flat edge profile. Fit and finish is very good and the handles are done in unstabilized magnolia wood. These knives are truly excellent all-around athletes and are a dream to cut with through even the toughest of ingredients.
Average rating is 4.8
By: teo
san anselmo,caI received my nakiri today and i have to say that I am very impressed with it. It was very sharp out of the box and glided through all my ingredients with very little effort. It is paper thin behind the edge,light as a feather with the best finish sharpening job I have seen so far. I would say that in terms of sharpness and how light it feels,it is on the same realm with takeda; I own a takeda gyuto 240. With the design and the feel and the steel used(W2),even though my favorite is Aogami super,I would consider this a masterpiece of a blade worth every penny.
0.3By: Teo
Belvedere,CaJust reporting back on my Nakiri after almost a year using it. By far the best Nakiri I have ever owned. It is a true laser in every aspect of what that word truly means. It drops through every ingredient with ease. There is absolutely no wedging on any ingredient no matter how dense. That is what I call a true laser. In my humble opinion,it is slightly better than the takeda knives in terms of food penetration; And this coming from a true takeda fan with 2 of his knives in my arsenal. Anyone eyeing the masakage line should get their feet wet with the shimo line. I guarantee,you would not be disappointed.
0.3By: Roy
London EnglandVery beautiful patterning,extremely thin behind edge hence effortless cutting. Achieves razor edge,but does not hold it as long as blue steels. However,I use full shinogi depth as bevel on l/h side (a sort of flat back)and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.
0.3By: Joe
Kansas CityThere was no surprise with this knife. It is very sharp,well-finished,ergonomically and aesthetically pleasing,and very light weight. The finish releases food,including potatoes,very well. This is now my go-to knife and hard to imagine a better one.
Lastly,I selected this nakiri among all others for the depth of the blade (59mm),and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
0.3Lastly,I selected this nakiri among all others for the depth of the blade (59mm),and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
By: Tony
Brandon,MSBought this knife based on the recommendations in the forum. As usual,the knife was delivered very promptly - Thanks Mark!! OOTB sharpness was good,though not fantastic - certainly sharp enough to use effectively and efficiently. Three weeks later and the edge is still there,mostly. Very impressive. F&F is great and the aesthetics are better than the picture shows. Highly recommended!!!
0.3The Damascus cladding on the knife gives the line its moniker. Shimo, meaning "frost," is manifested through the unique hammer patterns and finish meant to mimic the ice patterns that form on windows during the winter. The handle on the knife is traditional magnolia wood with a tough pakka wood ferrule. Like the blade, these unstabilized handles require care in maintaining.
The Masakage Shimo Nakiri is rendered in 165mm format, by far the most popular length for nakiris. The character of this line is particularly well suited to a nakiri. The flat edge profile, multi-purpose grind, and great treatment of White #2 make the Shimo particularly well suited to veggie prep work. That said, these knives are very reactive and require diligent care. Indeed, we recommend forming a patina on the blade before using it in a professional environment or when prepping more acidic foods.
||2.000 ||||1||1||1||0||||||||The Masakage Shimo series of knives are rendered in White #2 carbon steel with a reactive iron Damascus cladding which, we might add, is seriously good looking. The knives are handmade by Yu Kurosaki, a young knife maker based out of Takefu Village that we are particularly excited about. His handling of W#2 in the Shimo is stellar. The knife can take a super silky edge has great retention characteristics, is easy to sharpen and very durable for the hardness it achieves. The symmetrical convex grind is extremely well done and gets very, very thin behind the edge. The fit and finish on this petty are very high. The handle is rendered in traditional, unstabilized magnolia wood with a more durable pakka wood ferrule. The edge is very sharp out of the box and has a fairly flat profile. Weight: 2.6 oz (74 g) Edge Length: 152 mm Total Length: 279 mm Spine Thickness at Heel: 3 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mashsa17||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-santoku-170mm-358.png||||||Masakage Shimo Santoku 170mm||ShimoSantoku||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki makes some of our most popular knives. His abilities with a wide variety of steels and finishes is quite amazing as witnessed in this lovely santoku. Masakage Shimo blades are made with White #2 steel as the core. They are then clad with a soft iron Damascus hammered to resemble frost patterns on windows during the winter. It should be noted that both the core steel and the cladding are reactive. In fact, the iron cladding on these blades is some of the more reactive on our site. These knives should be kept dry and wiped clean even during use.
The santoku is a multi-purpose knife, but with a slight vegetable bias. Santoku means "three virtues" or "to solve three problems." The virtues or problems are slicing, dicing, and mincing. They are becoming more and more popular in Western kitchens due to the unique shape and smaller, easy-to-handle size. These knives are begging to be used for chopping and push-and-pull cutting.
Fairly light in weight, the knife is nonetheless able to handle just about any ingredient put in front of it. The symmetrical convex grind and blade geometry on all of Kurosaki knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications. Brand: Masakage Blacksmith: Yu Kurosaki Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Reactive Carbon Damascus Steel Weight: 4.3 oz (122 g) Edge Length: 171 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mash270su||item-1||solidtemplate||masakageshimo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-270-sujihiki-59.png||||||Masakage Shimo Sujihiki 270mm||ShimoSuji270||specials > forknco > kurosakiknives > masakageshimo > ||Resources > For Knife Collectors > Kurosaki Knives > Masakage Shimo > ||305.000||305.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki was commissioned to produce the Masakage Shimo series. Kurosaki operates out of Takefu Village and is currently producing some very high-quality, handcrafted knives. Kurosaki's knives are characterized by wonderfully convex grinds that get laser thin behind the edge and profiles that sport quite long flat sections with moderate belly at the tip. He is also very, very skilled in his treatment of steel. In the case of the Shimo, Kurosaki is working with Shirogami #2, and he does a remarkable job with this core steel. The edge is capable of very high levels of sharpness and refinement and can be taken to steep angles without losing integrity or becoming chippy. The core steel is wrapped in a reactive iron Damascus cladding, which is one of the more attractive finishes we have seen. Kurosaki developed a custom hammer to create the effect, which is meant to evoke frost as it appears on a window during winter. Fit and finish are quite high on these knives and, like all Masakages, they come very sharp out of the box.
While the knife is considered to be one of the more reactive iron-clad blades on our site, this becomes less of an issue with this 270mm sujihiki. While the knife can appropriately be used for veggie prep, its primary purpose is for slicing proteins and some fillet work. Given that, the blade should stay relatively pristine and take on an attractive patina if cared for properly. Weight: 6.6 oz (187 g) Edge Length: 272 mm Total Length: 427 mm Spine Thickness at Heel: 4 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masakageyuki||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-115.png||||||Masakage Yuki||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||mayupe75 mayupe12 mayukobu131 mayupe15 mayuho15 mayuna16 mayubu17 yukisantoku mayugy18 mayugy21 mayugy24 mayugy27 mayusu27 ||||Masakage Yuki knives are Shirogami #2 (White #2) carbon steel clad with stainless steel. The knives are hardened to HRC 62:63. They come with an oval handle of magnolia wood and red pakka wood. Cladding a knife with stainless steel on the outside gives you the benefit of easy care while the exposed core carbon steel cutting edge gives you great performance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayubu17||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-bunka-170mm-280.png||||||Masakage Yuki Bunka 170mm||YukiBunka||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||245.000||245.000 ||||||||||||1||1||1||0||||||||This 170mm bunka from the Masakage Yuki line is a handy, multipurpose kitchen knife with a unique and interesting profile. The knife is constructed of a Hitachi Shirogami #2 carbon steel core, a steel capable of taking incredibly keen edges, wrapped in an easy-to-care-for stainless steel cladding. The unique profile is accentuated by the refined yet rustic aesthetic and a high-quality fit and finish. Like all knives in the Masakage Yuki lineup, this knife is produced by Yoshimi Kato, a master blacksmith with decades of knife-making experience. Shirogami #2 is a carbon steel knife and will patina with normal use or corrode if neglected. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 4.5 oz (128 g) Edge Length: 174 mm Total Length: 319 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayugy18||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-180mm-228.png||||||Masakage Yuki Gyuto 180mm ||YukiGyuto180||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||255.000||255.000 ||||||||||||1||1||1||0||||||||The Masakage Yuki kitchen knives are made by renowned bladesmith Yoshimi Kato. He is the son of Hiroshi Kato, who helped found the Takefu Knife Village Cooperative. This is one of the most famous blade-making groups in Japan.
The Yuki line is constructed from White #2 carbon steel. This is one of the most popular steels in the knife world, admired for its ability to take a very fine edge while being quite easy to sharpen. This inner core is clad with a softer stainless steel to add strength and durability to the blade. It also reduces the need for constant maintenance, although you will still need to care for the exposed edge to prevent corrosion. The outer core, which is also called the jigane, is given a very attractive nashiji, or pear skin, finish.
This is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package. The combination of the nashiji blade finish and that unique magnolia and red pakka wood handle add up to a knife with extremely good looks and capabilities. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 4.5 oz (128 g) Edge Length: 180 mm Total Length: 312 mm Spine Thickness at Heel: 2.5 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayugy21||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-210mm-233.png||||||Masakage Yuki Gyuto 210mm||YukiGyuto210||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||280.000||280.000 ||||||||||||1||1||1||0||||||||When the Masakage Yuki line was introduced it quickly garnered attention for its beautiful, elegant aesthetics. As more enthusiasts and pros put these knives to the test, their reputation grew for their performance. This 210mm gyuto couples Hitachi Shirogami #2 steel, reputed to take one of the keenest edges available in cutlery, with a uniquely thin grind resulting in a delicate, high performance edge. While Shirogami #2 is a carbon steel and will patina with use, upkeep is easy with stainless steel cladding. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 5.3 oz (150 g) Edge Length: 219 mm Total Length: 359 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayugy24||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-240mm-348.png||||||Masakage Yuki Gyuto 240mm||YukiGyuto240||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||345.000||345.000 ||||||||||||1||1||1||0||||||||This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Yoshimi Kato. It is constructed of a Shirogami #2 carbon steel core, clad in an easy-to-maintain stainless steel. Shirogami #2, known for keen edge taking, couples with the Yuki's incredibly thin grind to make the Yuki a purebred performer in the kitchen. Aesthetically, the Yuki is loaded with character, wearing a refined but rustic nashiji (pear skin) finish. Individual knives may vary from the posted specifications. The core steel of this knife is reactive and will patina with normal use. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 6.8 oz (193 g) Edge Length: 244 mm Total Length: 400 mm Spine Thickness at Heel: 4 mm Blade Height: 51 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayugy27||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-270mm-267.png||||||Masakage Yuki Gyuto 270mm||YukiGyuto270||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||350.000||350.000 ||||||||||||1||1||1||0||||||||270mm gyutos are brought to the kitchen to efficiently dispatch large volumes of product. This knife from the Masakage Yuki line offers the raw productivity of a 270mm gyuto with an extraordinarily thin grind, the keen edge taking of Shirogami #2 carbon steel, the easy upkeep of stainless steel cladding, and an elegant and characterful aesthetic. This knife is handmade by master blacksmith Yoshimi Kato and as with any handmade product, dimensions may vary from those posted. Weight: 7.4 oz (210 g) Blade Length: 274 mm Overall Length: 428 mm Thickness at Heel: 3.5 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayuho15||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-honesuki-150mm-252.png||||||Masakage Yuki Honesuki 150mm||YukiHonesuki||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Honesuki knives are designed to excel at parting out poultry by nimbly working through the joints and separating the cuts. This honesuki, made by master blacksmith Kato san, is part of the Masakage Yuki series. Like all knives in the Yuki series, this honesuki is finished in a rustic and elegant nashiji (pear skin) finish. The knife is constructed with Shirogami #2 carbon steel at the cutting edge, a reactive steel that will patina with normal use, and a stainless steel cladding to ease maintenance. Weight: 4.2 oz (118 g) Edge Length: 155 mm Total Length: 297 mm Spine Thickness at Heel: 4 mm Blade Height: 41 mm Double-beveled 50/50 edge grind||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayukobu131||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-ko-bunka-135mm-253.png||||||Masakage Yuki Ko Bunka 135mm||YukiKoBunka||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||200.000||200.000 ||||||||||||1||1||1||0||||||||The ko bunka knife is a versatile tool, excelling at a wide range of tasks from mincing shallots to breaking down a chicken. This 135mm ko bunka knife from the Masakage Yuki series features a Shirogami #2 carbon steel core, ensuring a razor-sharp edge capable of handling any kitchen task. Over time, the carbon steel will develop a patina, adding character to the blade, while its stainless steel cladding simplifies maintenance.
Like all knives in the Masakage Yuki lineup, the 135mm ko bunka showcases a stunning nashiji (pear skin) finish, enhancing both its beauty and food release properties. As a handcrafted knife, each piece is unique, with slight dimensional variations that highlight the craftsmanship behind it. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 (Shirogami #2) Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 2.5 oz (70 g) Edge Length: 132 mm Total Length: 259 mm Spine Thickness at Heel: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayuna16||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-nakiri-165mm-382.png||||||Masakage Yuki Nakiri 165mm||YukiNakiri||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||245.000||245.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato’s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. The knife wears a characterful nashiji (pear skin) finish and is constructed of a Shirogami #2 carbon steel core wrapped in low maintenance stainless steel. The fine edge taking of Shirogami #2 coupled with the excellent grind on this knife yields an extremely high level of performance. Please note that individual knives may vary from the posted specifications and that the carbon core steel will darken with normal use. Brand: Masakage Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 5.8 oz (166 g) Edge Length: 162 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayupe12||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-120mm-294.png||||||Masakage Yuki Petty 120mm||YukiPetty120||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has many years of experience on display in this attractive, handmade 120mm petty knife. The knife is loaded with personality thanks to its nashiji (pear skin) finish and a high level of fit and finish. Edge taking is outstanding with a Hitachi Shirogami #2 carbon steel core. While upkeep is a breeze thanks to the knife's stainless steel cladding, the exposed core steel will darken in color with normal use. As with all handcrafted knives, these knives may vary from the posted specifications. Weight: 1.8 oz (52 g) Edge Length: 121 mm Total Length: 248 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayupe15||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-150mm-308.png||||||Masakage Yuki Petty 150mm||YukiPetty150||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||210.000||210.000 ||||||
The santoku is a multi-purpose knife, but with a slight vegetable bias. Santoku means "three virtues" or "to solve three problems." The virtues or problems are slicing, dicing, and mincing. They are becoming more and more popular in Western kitchens due to the unique shape and smaller, easy-to-handle size. These knives are begging to be used for chopping and push-and-pull cutting.
Fairly light in weight, the knife is nonetheless able to handle just about any ingredient put in front of it. The symmetrical convex grind and blade geometry on all of Kurosaki knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications.
While the knife is considered to be one of the more reactive iron-clad blades on our site, this becomes less of an issue with this 270mm sujihiki. While the knife can appropriately be used for veggie prep, its primary purpose is for slicing proteins and some fillet work. Given that, the blade should stay relatively pristine and take on an attractive patina if cared for properly.
Average rating is 4.5
By: Thomas
North CarolinaIncredible blade all around. The handle finish leaves a bit to be desired in a knife at this price point. Overall quite impressed with this one.
0.3By: Robert S
TampaAwesome knife,I’ve had it for six weeks and it is one of the three that I keep on the line with me during service. This one executes any exacting task with the greatest of ease. Anywhere from cutting down vegetables to slicing through seared proteins. It is everything and then some as described in the Quick Look.
0.3
The Yuki line is constructed from White #2 carbon steel. This is one of the most popular steels in the knife world, admired for its ability to take a very fine edge while being quite easy to sharpen. This inner core is clad with a softer stainless steel to add strength and durability to the blade. It also reduces the need for constant maintenance, although you will still need to care for the exposed edge to prevent corrosion. The outer core, which is also called the jigane, is given a very attractive nashiji, or pear skin, finish.
This is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package. The combination of the nashiji blade finish and that unique magnolia and red pakka wood handle add up to a knife with extremely good looks and capabilities.
Average rating is 5
By: Steve
St. Louis,MOWhat can I say? I LOVE this knife! Bought it about 10 months ago after meticulous research on CKTG and time has proven that I chose wisely.
I’ve used a variety of knives and handled quite a few more doing the Quick Look product videos for CKTG. There’s just something about holding a Masakage - you can feel the soul and craftsmanship that go into creating these great kitchen tools.
The Yuki 210 Gyuto looks fantastic,has lower maintenance stainless cladding over the carbon steel core,comes super sharp OOTB,and it cuts like a dream. The Yuki’s are very thin behind the edge and the combination of the grind geometry and refined rustic finish help food release as well.
The edge profile shape is very versatile,and the tip is thin enough to fly through onions,brunoise shallots,mince garlic,etc. The blade also has enough weight to help cut through product. It’s not a laser,but it’s not heavy either.
I have found the White #2 core steel to be minimally reactive in normal use with moderate upkeep while prepping. Once you get a good basic patina on the edge,you can go to town with this thing!
The grind and edge are also 50/50,so it’s perfect for this lefty.
This is just a fun knife to use and a great knife like this helps make prep more enjoyable (at least for me it does).
If you are looking at this style of Japanese Gyuto,I don’t think you can go wrong with the Yuki 210 or it’s big brothers the 240/270.
0.3I’ve used a variety of knives and handled quite a few more doing the Quick Look product videos for CKTG. There’s just something about holding a Masakage - you can feel the soul and craftsmanship that go into creating these great kitchen tools.
The Yuki 210 Gyuto looks fantastic,has lower maintenance stainless cladding over the carbon steel core,comes super sharp OOTB,and it cuts like a dream. The Yuki’s are very thin behind the edge and the combination of the grind geometry and refined rustic finish help food release as well.
The edge profile shape is very versatile,and the tip is thin enough to fly through onions,brunoise shallots,mince garlic,etc. The blade also has enough weight to help cut through product. It’s not a laser,but it’s not heavy either.
I have found the White #2 core steel to be minimally reactive in normal use with moderate upkeep while prepping. Once you get a good basic patina on the edge,you can go to town with this thing!
The grind and edge are also 50/50,so it’s perfect for this lefty.
This is just a fun knife to use and a great knife like this helps make prep more enjoyable (at least for me it does).
If you are looking at this style of Japanese Gyuto,I don’t think you can go wrong with the Yuki 210 or it’s big brothers the 240/270.
By: Jason
Detroit,MIAfter careful review of many knives,I chose this one as my first from CKTG.
I am very pleased with the quality of the knife. It is very well balanced,the fit & finish are almost flawless,and the blade is extremely sharp out of the box.
I am looking forward to doing business with CKTG again to add more knives to my kitchen collection !
0.3I am very pleased with the quality of the knife. It is very well balanced,the fit & finish are almost flawless,and the blade is extremely sharp out of the box.
I am looking forward to doing business with CKTG again to add more knives to my kitchen collection !
By: Mikahil
DubaiBought 5 of masakage knives for my mother. Have not tried them myself - would not comment on performance. F&F however is nice and the knives look really beautiful. My mother fell in love with the blade finish instantly.
0.3By: Aaron
Akron,OHWell my first of the Masakage series and I’m very impressed. Sharp right out of the box and thin behind the edge and nice and light. The handle is comfortable and ever at 210mm (more like 215mm it’s good enough to use in a pro kitchen all day. White 2 is very quick to sharpen while the stainless steel jacket makes care minimal. And the usual great service by Mark.
0.3
Average rating is 5
By: Brydon Wilson
Bendigo Victoria AustraliaAmazingly sharp knife out of the box. Not used to large-ish knives but this was a pleasant surpise.
0.3By: Jp
San Francisco,CACould not be happier with this purchase. I dug deep in my pockets for this piece but it is definitely worth every penny.
I watched the videos about the knife and assumed it would be heavier,but I was wrong. It’s very light for a "blade-heavy" knife. Balance point is further than where one would have a pinch grip,just as the video said. The aesthetic is just simply stunning and edge OOTB is exceptional. All in all a quality knife. Definitely worth the investment. Thanks CKTG for the fast shipping!
0.3I watched the videos about the knife and assumed it would be heavier,but I was wrong. It’s very light for a "blade-heavy" knife. Balance point is further than where one would have a pinch grip,just as the video said. The aesthetic is just simply stunning and edge OOTB is exceptional. All in all a quality knife. Definitely worth the investment. Thanks CKTG for the fast shipping!
By: Mark
Naperville,ILThis knife meets and exceeds my expectations in all areas. The grinds and fit and finish are outstanding. Very well made.
0.3By: Celt16
Palm Beach County,FLAwesome knife - our first Japanese knife,love the WA handle. One reviewer was disappointed with the finish on the handle - my perception as a part time woodworker - it has fine grit in the finish intentionally to aid grip - it is NOT poor quality - the very smooth red band supports that theory. Love the Yuki!
0.3By: Glenn R
Central NYThis was my first Japanese knife purchase and I found the videos and the reviews/recommendations very helpful with narrowing down the choices and making the selection. I had been using a 10" Henckel’s and was looking forward to the the different handle type and forward balance point,the grind,along with the lighter weight. When I received and used the new knife,it was all I had expected and more. It felt so much more natural to use for various cuts and the weight was a welcome change. The fit and finish were excellent.The downside was gaining the awareness of what’s available and what a difference it can make,for a small cost….
0.3By: Kyle Johnson
NJI love this knife it was recommended to me my Mark when another knife was out of stock. Although I liked the look of the other knife more I am more than happy with this one. Screaming sharp edge out of the box and easy to resharpen.
0.3
Average rating is 4
By: Derek Thompson
Seattle,WAThis knife deserves 5 stars,it’s a beauty and the OOTB is good. The only reason I am giving it 4 stars is that I didn’t feel the handle had a very good finish. Fit was fun and the pakka wood is great. The magnolia on the other hand could use to be sanded at the very least,it has a bit of a rough feel. I plan to use some high grit to smooth it a bit however I probably will not seal it because it doesn’t feel as if they had and it will feel great once finish sanded.
The white 2 already has a great starting patina after just one use which I prepped an onion,2 bell peppers and some garlic. So it is fairly reactive,as to be expected,so make sure you don’t leave water on it.
The knife is fantastic and it works every bit as good as Shaun show’s it performing OOTB. I have yet to sharpen it or put it through a large amount of use so I can’t comment on that. Based on the steel and the HRC I know it will hold an edge for a good amount of time as well as be able to get wicked sharp.
The blade depth is great,tons of clearance. It’s real thin behind the edge,slightly thicker than my AS Laser. I love the tradition of including the coin attached as to show no ill will,down the road I will purchase another knife from another of Masakage’s lines for a different steel type.
Had the Magnolia portion of the handle came better finished I would have given it 5 stars,the 4 stars has nothing to do with the performance of this beautiful knife.
0.3The white 2 already has a great starting patina after just one use which I prepped an onion,2 bell peppers and some garlic. So it is fairly reactive,as to be expected,so make sure you don’t leave water on it.
The knife is fantastic and it works every bit as good as Shaun show’s it performing OOTB. I have yet to sharpen it or put it through a large amount of use so I can’t comment on that. Based on the steel and the HRC I know it will hold an edge for a good amount of time as well as be able to get wicked sharp.
The blade depth is great,tons of clearance. It’s real thin behind the edge,slightly thicker than my AS Laser. I love the tradition of including the coin attached as to show no ill will,down the road I will purchase another knife from another of Masakage’s lines for a different steel type.
Had the Magnolia portion of the handle came better finished I would have given it 5 stars,the 4 stars has nothing to do with the performance of this beautiful knife.
Average rating is 5
By: Stephen
Pensacola,FLThis Honesuki rocks ass! Mark recommended this one and now I see why. I was looking for a better alternative to the Tojiro DP Honesuki,but with the same level or durability. This knife crushes the Tojiro. It’s similar in comparison to a .22 caliber rifle and a .357 magnum.
0.3By: Matt
MissouriThis knife has become one of my all-time favorites. I find myself looking for excuses to use it :-)
Chicken bones are no match for this beast of a blade. I have used and abused this knife plenty in the approx. 6 months that I have owned it and it shows no sign of any wear,even after breaking down dozens of birds. I even used it to bone out a couple of whole hogs I helped a friend butcher.
I’ve touched it up once on my edge pro system,but it was more because I "felt it was time" than because the blade had dulled.
In fact,I have been so impressed,I am currently looking into the rest of the Masakage line to supplement my ever-growing collection of Japanese knives.
As always,CKTG was quick and courteous. They have made a lifetime customer out of me!
0.3Chicken bones are no match for this beast of a blade. I have used and abused this knife plenty in the approx. 6 months that I have owned it and it shows no sign of any wear,even after breaking down dozens of birds. I even used it to bone out a couple of whole hogs I helped a friend butcher.
I’ve touched it up once on my edge pro system,but it was more because I "felt it was time" than because the blade had dulled.
In fact,I have been so impressed,I am currently looking into the rest of the Masakage line to supplement my ever-growing collection of Japanese knives.
As always,CKTG was quick and courteous. They have made a lifetime customer out of me!
By: Celt16
Palm Beach County,FLA substantial petty,thicker than I imagined,but have yet to really put it to the test deboning chicken breasts. Feels solid in the hand,happy with purchase - delighted with Mark and his site! Tough part is resisting the urge to buy more! :-)
0.3By: Christopher Alford
DFW,TexasI got this knife Christmas of ’13. All I can say is impressive! In my kitchen at work I butcher different proteins daily and this is my go to blade. Nothing stands a chance,filet mignon,chickens,heck I went through 20 rabbits with it a few days ago. The precision tip and thickness is a must for anything with a bone. It also has a larger handle which gives a nice grip while working on tougher meats. Worth the money and more!
0.3
Like all knives in the Masakage Yuki lineup, the 135mm ko bunka showcases a stunning nashiji (pear skin) finish, enhancing both its beauty and food release properties. As a handcrafted knife, each piece is unique, with slight dimensional variations that highlight the craftsmanship behind it.
Average rating is 5
By: Joey
Calgary albertaPicked one of these up last week,by far my favourite knife out of my collection right now. slices through almost all veggies without any effort and its very light! so glad i bought it,worth every penny.
0.3By: Blake E Liles
Abilene,TXHands down one of the sharpest knives I have ever used. Great balance and a dream to use.
0.3
Average rating is 5
By: Scott
Grand Blanc,Michigan Out of the box this knife is insanely sharp. I typically don’t use petty knives but now I find myself looking for excuses to.
0.3By: Joe
Austin,TexasThe Masakage Yuki 120mm petty has really good edge retention,the white #2 gets really sharp,easily takes an edge,easy to maintain because of the cladding,a little thick for a petty above the shinogi line so its a bit stiff and wedges just a bit but thin enough behind the edge to do really thin cuts. Really love the height of the blade plenty of knuckle clearance. feels good in the hand. absolutely love this knife.
0.3
||||||1||1||1||0||||||||The petty knife is called upon for any number of tasks from mincing a shallot to parting out a chicken. The Shirogami #2 carbon steel in this 150mm petty from the Masakage Yuki series ensures that whatever edge is needed to perform any possible task, this knife will be able to deliver. The carbon steel core, which will patina with normal use, is clad in stainless steel to ease upkeep. Like all knives in the Masakage Yuki lineup, the 150mm petty has a beautiful nashiji (pear skin) finish. As a handcrafted knife, the Masakage Yuki knives may differ dimensionally from one another. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 2.2 oz (62 g) Edge Length: 150 mm Total Length: 278 mm Spine Thickness at Heel: 2.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayupe75||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakagi-yuki-petty-75mm-67.png||||||Masakage Yuki Petty 75mm||YukiPetty75||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||185.000||185.000 ||||||
||||||1||1||1||0||||||||Short petty knives with Japanese/wa handles for use in hand are something of a rarity. Chef Knives To Go offers this small petty by master blacksmith Yoshimi Kato to fill that role. The knife wears the characteristic Masakage Yuki nashiji finish and a high degree of fit and finish. The knife features a Shirogami #2 carbon steel core and low maintenance stainless steel cladding. As a handmade knife, this specific examples of this petty may vary from the posted specifications. Please note that the exposed carbon steel core will patina with normal use and can rust if abused. Weight: 1.6 oz (46 g) Edge Length: 81 mm Total Length: 206 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm Handle Shape: Oval||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yukisantoku||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/yuki-santoku-146.png||||||Masakage Yuki Santoku 170mm||YukiSantoku||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||245.000||245.000 ||||||||||||1||1||1||0||||||||Masakage Yuki knives are made by the great Yoshimi Kato. This well-respected blade master is one of the founders of the Takefu Knife Village cooperative.
Kato-san fashions the Yuki line out of the popular and well-loved White, or Shirogami, #2 steel. In this case, it is hardened to 62-63 HRC. This a wonderful alloy for kitchen knives, exhibiting the ability to take a super sharp cutting edge. Of course, this high carbon steel is also extremely reactive. To aid in maintenance and increase strength and lightness, the inner core is then covered with a layer of softer stainless steel. This outer layer is then given a very attractive nashiji (pear skin) finish.
The santoku is rapidly becoming a favorite knife style in many western kitchens. It has the all-around cutting and slicing abilities of a gyuto with the extra height and shorter blade of a nakiri. It is a dexterous knife that finds itself used in many situations. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 4.3 oz (124 g) Edge Length: 172 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mayusu27||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-sujihiki-270mm-262.png||||||Masakage Yuki Sujihiki 270mm||YukiSuji270||specials > forknco > hiroshikato > masakageyuki > ||Resources > For Knife Collectors > Kato (Yoshimi) > Masakage Yuki > ||350.000||350.000 ||||||
Kato-san fashions the Yuki line out of the popular and well-loved White, or Shirogami, #2 steel. In this case, it is hardened to 62-63 HRC. This a wonderful alloy for kitchen knives, exhibiting the ability to take a super sharp cutting edge. Of course, this high carbon steel is also extremely reactive. To aid in maintenance and increase strength and lightness, the inner core is then covered with a layer of softer stainless steel. This outer layer is then given a very attractive nashiji (pear skin) finish.
The santoku is rapidly becoming a favorite knife style in many western kitchens. It has the all-around cutting and slicing abilities of a gyuto with the extra height and shorter blade of a nakiri. It is a dexterous knife that finds itself used in many situations. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design.
||||||1||1||1||0||||||||Sujihikis are designed for effortless slicing, leaving perfect, clean cuts. This 270mm sujihiki from the Masakage Yuki line looks the part with its beautiful, characterful aesthetics. The knife also plays the part with a Shirogami #2 carbon steel core capable of taking any edge and stainless steel cladding for effortless upkeep. This knife is handmade by master blacksmith Kato and as with any handmade knife, the specifications will vary from knife to knife. The core steel is carbon on this knife and will darken during use. Weight: 5.7 oz (162 g) Edge Length: 271 mm Total Length: 425 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masamoto||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/masamoto-knives-86.png||||||Masamoto Knives||||kitchen-knives > ||Knife Brands > ||||||||These knives are made for the western market and feature Masamoto's high quality "Hyper Molybdenum Vanadium" steel which is a proprietary steel they use and contains 1% carbon. The knives come with POM handles which is a big improvement over the more common wooden scales that other manufacturers use that typically shrink.||||||||0||1||0||0||||masamoto-santoku-knife masamoto-chefs-knife-210mm ||||These knives feature Masamoto's high quality "Hyper Molybdenum Vanadium" steel contains 1% carbon. The knives come with POM handles which is a big improvement over the more common wooden scales that other manufacturers use that typically shrink.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masamoto-chefs-knife-210mm||item.||solidtemplate||masamoto||https://s.turbifycdn.com/aah/chefknivestogo/masamoto-210mm-gyuto-151.png||||||Masamoto VG Gyuto 210mm||VG-5021||kitchen-knives > masamoto > ||Knife Brands > Masamoto Knives > ||175.000||175.000 ||||||||1.100 ||||1||1||0||0||||||||Masamoto’s VG series is made from Hyper Molybdenum Vanadium steel, a stainless alloy with great strength and fine structure. This knife was rated #1 Hybrid Chef’s Knife by Cook’s Illustrated Magazine in a survey of top brands. These knives have excellent edge retention and combine the sharpness of carbon steel with superior corrosion resistance. The comfortable Duracon resin handles are anti-bacterial and easy to the touch. They endow these knives with a light and balanced feel.
The 210mm gyuto is a perfect size chef knife for all uses and spaces: not too big, not too small. The blade comes sharpened to a fine 70/30 edge. The blade height is generous for a 210mm knife, which gives that extra bit of finger clearance without the penalty of too much bulk. We really like the grinds on the blades of Masamoto knives, which contribute to their exceptional precision and speed. This is one of the most popular-sized gyutos made by one of the most popular Japanese knife makers worldwide. Maker: Masamoto Location: Tokyo, Japan Construction: Laser Cut, Mono Steel Steel: VG Stainless Handle Scales: Duracon Edge Grind: 70/30 Asymmetric Weight: 6.4 oz (182 g) Edge Length: 214 mm Total Length: 328 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Photos by Gustavo Bermudez
Average rating is 4.7
By: tom forest
port towsend wa great knive
0.3By: Wesam
Franklin,WIOutstanding knife thus far. The feel,and weight are perfect,and it"s giving me the best of both worlds (thin,very sharp,holds its’ edge,and durability that the VG-10 blades tend to lack. Buy this knife!
0.3By: Brad
Sydney,AustraliaMy first Japanese knife it took me a while to finally chose one as I read and researched a lot as there is soo many out on the market. I made the right decision,great knive feels fantastic and is a work horse.
0.3The 210mm gyuto is a perfect size chef knife for all uses and spaces: not too big, not too small. The blade comes sharpened to a fine 70/30 edge. The blade height is generous for a 210mm knife, which gives that extra bit of finger clearance without the penalty of too much bulk. We really like the grinds on the blades of Masamoto knives, which contribute to their exceptional precision and speed. This is one of the most popular-sized gyutos made by one of the most popular Japanese knife makers worldwide.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masamoto-santoku-knife||item.||solidtemplate||masamoto||https://s.turbifycdn.com/aah/chefknivestogo/masamoto-santoku-knife-180mm-158.png||||||Masamoto VG Santoku 180mm||VG-5218||kitchen-knives > masamoto > ||Knife Brands > Masamoto Knives > ||160.000||160.000 ||||||
||1.000 ||||1||1||0||0||||||||Masamoto Sohonten knives are prized for the quality of their workmanship and materials, and are renowned for their durability. The popular santoku is a versatile blade. It is a cross between a nakiri and a gyuto, originally intended for the home cook. It is a multipurpose knife that can be used for cutting meat, fish, vegetables, and fruit.
This VG Santoku measures 180mm along the edge. It is a fairly light knife that has a well-balanced feel, partly attributable to the Duracon Western-style handle. The knives in this line feature tough and low-maintenance steel known as Hyper Molybdenum Vanadium. It is a fine-grained yet rugged alloy that allows for great edges and long-lasting retention. Note that the edges are sharpened with a 70/30 bevel.Brand: Masamoto Location: Tokyo, Japan Steel: Hyper Molybdenum Vanadium Edge Grind: Asymmetric, Right 70/30 Weight: 5.7 oz (160 g) Edge Length: 180 mm Total Length: 295 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Photos by Gustavo Bermudez Weight: 4.3oz / 122g Edge Length: 73mm Total Length: 225mm Thickness: 3.8mm Blade Height: 24.3mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masutaniknives||item.||solidtemplate||vg1stst||https://s.turbifycdn.com/aah/chefknivestogo/masutani-knives-76.png||||||Masutani Knives||||shopbysteel > vg1stst > ||Shop by Steel > VG1 Stainless Steel > ||||||||||||||||0||1||0||0||||mavg1na16red mavg1sa17 mavg1na16 mavg1gy18 masutani mavg1hadasa1 masutani1 mavggy181 manavg1na16 mav1nasa16 manavg1gy18 mavgdana16 mavgdasa16 mavggy18 mavgmisa mavgnabl makovgdatana mavgdasa16bl masutanivg10 mamovg1na16 mav1mosa17 ||||Masutani Knives are made in Echizen, Japan, and have unmatched value for what they're offering. Currently he's offering us knives made with stainless steel VG1 and VG10. He's an excellent knife sharpener so these knives are good to go right out of the box.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavggy181||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-gyuto-180mm-196.png||||||Masutani Kokuryu VG10 Gyuto 180mm||MKOV-G180||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Masutani Kokuryu Gyuto 180mm with blue wood handle. These are in high demand--limit two per customer.
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani Gyuto 180mm is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser-cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 4.7 oz (134 g) Edge Length: 181 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masutani||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-hammered-damascus-santoku-130mm-110.png||||||Masutani Kokuryu VG10 Mini Santoku 130mm||MKOV-MiniSantoku||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Limit 2 per customer.
Masutani knives are among our top picks for high-quality blades that deliver incredible value. We're especially excited about their ability to break price-performance barriers, offering premium quality at an accessible price point.
The Masutani knife features a VG10 stainless steel core--a high-carbon, stainless steel crafted by the renowned Takefu Special Steel Company. This steel is not only fully stainless but also boasts excellent edge retention, making it ideal for precise food preparation. Surrounding the core is a san-mai style cladding of softer stainless steel, beautifully finished with a hammered texture. The blade is ground with a deep blade path that exposes the VG10 steel along the edge, creating a striking hamon-like pattern.
The knife's yo-style Western handle is crafted from blue-dyed maple wood and complemented by a stainless bolster, enhancing both its elegance and functionality. The result is a stunning, ergonomic design that's a pleasure to use.
What truly sets Masutani apart is its performance at this price point. While it may benefit from a quick touch-up on your sharpening stone before use, the knife's cutting capabilities rival those of blades that cost twice as much. Whether you're a beginner exploring Japanese knives or shopping for a thoughtful gift for a budding chef or home cook, this knife is an outstanding choice.
One of the best values you'll find--don't miss out on Masutani knives! Blacksmith: Masutani San Location: Echizen, Japan Construction: San Mai Cladding: Stainless Damascus, Hammered Knife Type: Mini Santoku Steel Type: VG10 (stainless steel) Blade Hardness: HRC 60-62 Blade Type: Double-Edged Blade Weight: 3.7 oz (104 g) Edge Length: 130 mm Total Length: 247 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm Bolster: Stainless Steel Handle Material: Blue Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masutani1||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-nakiri-165mm-78.png||||||Masutani Kokuryu VG10 Nakiri 165mm||MKOV-N165||resources > nakiri-knives > wehana > ||Knife Types > Nakiris > Western Handled Nakiris > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Masutani Kokuryu VG10 Tsuchime Damascus 165mm Nakiri. These are in high demand--limit two per customer.
Our next addition to the new Masutani knife line is this excellent nakiri. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This nakiri is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a dyed piece of hardwood, it creates a very attractive package.
The shorter length of this nakiri is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use. Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless, Damascus Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Weight: 5.2 oz (148 g) Edge Length: 162 mm Total Length: 296 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg1hadasa1||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-hammered-damascus-santoku-165mm-4.png||||||Masutani Kokuryu VG10 Santoku 165mm||MKOV-S165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Masutani Kokuryu VG10 Tsuchime Damascus 165mm Santoku. These are in high demand--limit two per customer.
Our third addition to the new Masutani knife line is this excellent santoku. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This santoku is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a single piece of rosewood, it creates a very attractive package.
The shorter length of this santoku is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use. Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless, Damascus Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.9 oz (142 g) Edge Length: 170 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mamovg1na16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-morado-vg1-nakiri-165mm-181.png||||||Masutani Morado VG1 Nakiri 165mm||MasuMorado-N165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.
The Masutani Nakiri is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Nakiri, one of the best deals on our site! Maker: Masutani San Location: Echizen, Japan Construction: San Mai, Hammered Edge Steel: VG1 Stainless Steel Cladding: Stainless Steel Handle: Morado Wood Oval Weight: 5.1 oz (144 g) Edge Length: 160 mm Total Length: 304 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|manavg1gy18||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-nashiji-vg1-gyuto-180mm-13.png||||||Masutani Nashiji VG1 Gyuto 180mm||MVN-G180||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Introducing the Masutani VG1 Nashiji Gyuto 180mm--featuring a nice nashiji finish that is simple and elegant.
These are in high demand--limit two per customer.
The Masutani Gyuto is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive nashiji, or pear skin, finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Nashiji Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.9 oz (140 g) Edge Length: 185 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|manavg1na16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-nashiji-vg1-nakiri-165mm-13.png||||||Masutani Nashiji VG1 Nakiri 165mm||MVN-N165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Introducing the Masutani Nashiji VG1 Nakiri 165mm
Combining timeless design with outstanding functionality, the Masutani Nashiji Nakiri features a stunning nashiji (pear-skin) finish that exudes understated elegance.
These knives are in high demand—limit two per customer.
Crafted with a VG1 stainless steel core, this nakiri offers exceptional performance. VG1, also known as V Gold 1, is a high-carbon, molybdenum stainless steel produced by the renowned Takefu Special Steel Company. It's often compared to AUS-8 and VG10, boasting a balance of toughness and wear resistance that makes it a versatile and reliable choice. The blade’s san-mai construction encases the VG1 core in softer stainless steel, which is adorned with a beautifully hammered cladding for enhanced aesthetics. The grind showcases a deep blade path, revealing the VG1 edge with a hamon-like appearance that’s as striking as it is practical.
The knife is paired with a yo-style Western handle crafted from rosewood and accented with a stainless bolster, delivering both comfort and a touch of sophistication. This nakiri isn’t just an excellent value—it’s a standout performer. It rivals knives at twice the price.
An ideal choice for beginners exploring Japanese knives or as a thoughtful gift for home cooks and student chefs, the Masutani Nashiji VG1 Nakiri 165mm offers premium quality and usability without breaking the bank.
Simply put, this is one of the best values you’ll find on our site! Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Hammered Stainless Edge Steel: VG1 HRC: 60 Handle: Rosewood Western Weight: 5.6 oz (160 g) Blade Length: 164 mm Total Length: 294 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mav1nasa16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-v1-nashiji-santoku-165mm-10.png||||||Masutani Nashiji VG1 Santoku 165mm||MVN-S165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||80.000||80.000 ||||||||1.500 ||||1||1||1||0||||||||Introducing Masutani Nashiji VG1 Santoku 165mm. It offers a nice nashiji finish that is simple and elegant.
These are in high demand--limit two per customer.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Nashiji Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.8 oz (136 g) Edge Length: 169 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg1gy18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-gyuto-180mm-99.png||||||Masutani VG1 Gyuto 180mm Red||MVRED-G180||newarrivals > ||New Arrivals > ||95.000||95.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
Our third addition to the new Masutani knife line is this great mini gyuto. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our ever-growing catalog of kitchen knives and they are gaining favorable reviews from our customers. This great-looking gyuto is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG1 stainless steel. It is a close cousin to the very popular VG-10 steel found in many commercial kitchen knives made by the "big boys" of the Japanese knife industry. Unlike VG-10, VG1 contains nickel. However, the steel properties are very similar to VG-10 with maybe slightly less stain resistance but just as much durability and ease of sharpening. The inner core is clad in a softer stainless steel which helps protect the VG1 steel while increasing the stain resistance of the blade. The cladding receives a very attractive hammered finish which, together with the lovely yo-style Western handle made from a single piece of rosewood, creates a very attractive package.
The shorter length of this gyuto is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use. Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.9 oz (140 g) Edge Length: 185 mm Total Length: 311 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mav1mosa17||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-v1-morado-santoku-170mm-110.png||||||Masutani VG1 Morado Santoku 170mm||MasuMorado-S170||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.
The Masutani Santoku is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Santoku, one of the best deals on our site! Maker: Masutani San Location: Echizen, Japan Construction: San Mai, Hammered Edge Steel: VG1 Stainless Steel Cladding: Stainless Steel Handle: Morado Wood Oval Weight: 4.2 oz (118 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgdana16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-nakiri-165mm-1.png||||||Masutani VG1 Nakiri 165mm Black||MVBLACK-N165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||85.000||85.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
If you are looking for a great knife to get you into the world of Japanese kitchen knives, or seeking that perfect gift for a student chef or enthusiast home chef, look no further. Masutani knives are made using some of the very best stainless steel and tsuchime finish combinations. They are laser cut from pre-forged sheets. We are most impressed with the well-executed grinds and edges. The blade is very easy to maintain on a daily basis and it will sharpen up with relative ease. VG1 holds its edge really well, so this will not be a requirement needing attention very often.
The nakiri that we are featuring here is pretty standard fare as far as overall dimensions go. They are naturally thin knives, created to perfectly slice through vegetables and fruits of all hardnesses. It has an average length blade at 165mm and occupies the midpoint of the scale in terms of height.
The very attractive tsuchime finish is enhanced by the black pakka wood western-style one-piece handle. It is well made and, together with the nicely formed bolster and stainless pins, presents a picture of subdued quality. It is an easy-to-use and maintain knife, and quite a remarkable achievement given its competitive price. Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Tsuchime Stainless Edge Steel: VG1 HRC: 60 Handle: Black Pakka Wood Western Weight: 5.8 oz (164 g) Edge Length: 162 mm Total Length: 298 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg1na16red||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nakiri-165mm-red-163.png||||||Masutani VG1 Nakiri 165mm Red||MVRED-N165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||These are in high demand — limit 2 per customer.
Masutani knives come from a small blacksmith shop in Echizen, Fukui Prefecture, known for producing exceptional blades at incredibly reasonable prices. We’re consistently impressed by the performance and value these knives deliver.
Crafted from VG1 stainless steel, this blade meets the four essential criteria for high-quality knives: excellent hardness, toughness, wear resistance, and corrosion resistance. Originally developed for both kitchen knives and professional shears, VG1 is well-suited to demanding daily use.
The nakiri is designed specifically for vegetable prep. Its tall profile and flat edge make it ideal for push cutting, while the thin blade glides effortlessly through produce. The stainless cladding helps protect the VG1 core and boosts overall stain resistance. A hand-hammered finish adds a refined, artisanal touch.
This version features a yo-style (Western) handle made from solid rosewood with a stainless bolster that enhances both comfort and appearance. For a knife in this price range, the quality and cutting performance are truly impressive — and we think you’ll agree. Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Hammered Stainless Edge Steel: VG1 HRC: 60 Handle: Rosewood Western Weight: 5.1 oz (144 g) Blade Length: 163 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg1sa17||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-santoku-175mm-123.png||||||Masutani VG1 Santoku 170mm Red||MVRED-S170||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||These are in high demand. Limit 2 per customer. Masutani is a newer line of knives we are beginning to carry, and are we excited! We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than either AUS-8 or its high end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path which exposes the VG1 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.8 oz (138 g) Edge Length: 170mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavg1na16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/mautani-vg1-nakiri-165mm-96.png||||||Masutani VG1 Tall Nakiri Red||MVRED-TallNakiri||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||These are in high demand. Limit 2 per customer.
Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. We have just started stocking these knives and we could not be more pleased with the price/performance quotient they deliver.
The knives are made from VG1 stainless steel which has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including kitchen knives and hair cutting shears.
Nakiri knives are made to cut vegetables. The very flat profile and relatively tall shape result in a blade perfectly suited for push cutters. This knife is, like all nakiris, very thin all around. The inner core is clad in softer stainless steel which aids in protecting the VG1 and also increases the stain resistance of the blade. The cladding is given a very attractive hammered finish.
The knife has a yo-style Western handle made from a single piece of rosewood. It features a stainless bolster which adds to the knife's great looks. We are amazed by the quality and performance of this budget-priced knife. We think you will be too! Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Hammered Stainless Edge Steel: VG1 HRC: 60 Handle: Rosewood Western Weight: 5.8 oz (166 g) Edge Length: 163 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavggy18||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-gyuto-180mm-120.png||||||Masutani VG10 Damascus Gyuto 180mm Black||MVBLACK-G180||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||85.000||85.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
This line from Masutani san features VG10 stainless steel. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our CKTG store, but they are already gaining some very favorable reviews for providing really good quality products at some incredibly low prices. This particular gyuto is a perfect choice for home cooks or pro chefs looking for an easy-to-use and low-maintenance knife. One that will not require large work surfaces or spaces. And one that will be nimble and easy to control.
The basic profile is that of a pretty standard gyuto. A small flat area at the back with a nice gently curved belly. As such it will be a good choice for cutting styles of all kinds. The blade has a softer stainless steel outer cladding to enhance protection, aid with food release, and increase the aesthetic appeal. A black pakka wood single-piece western-style handle is mated to the stainless bolster and attached with two stainless pins.
This knife is easily one of the best values on our site! Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Stainless Damascus Edge Steel: VG10 HRC: 60 Handle: Black Pakka Wood Weight: 4.4 oz (126 g) Edge Length: 180 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masutanivg10||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-gyuto-180mm-blue-13.png||||||Masutani VG10 Damascus Gyuto 180mm Blue||MVBLUE-G180||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Masutani is one of our favorite lines of good value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.
This Masutani is constructed with a core of VG10 stainless steel. VG10 is a high-carbon stainless steel manufactured by Takefu Special Steel Company. It is fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground very well, which makes for excellent cutting action.
The knife has a Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. This is a perfect choice for someone looking for the best bang for the buck that cuts great and is easy to care for and sharpen. It would also make a wonderful gift.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 4.6 oz (130 g) Edge Length: 182 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgmisa||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-mini-santoku-13.png||||||Masutani VG10 Damascus Mini Santoku 130mm Blue||MVBLUE-MiniSantoku||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Limit 2 per customer.
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.
This mini santoku is constructed with a core of VG10 stainless steel. VG10 is a high-carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy-to-maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 3.5 oz (100 g) Edge Length: 130 mm Total Length: 246 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgnabl||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-nakiri-165mm-blue-254.png||||||Masutani VG10 Damascus Nakiri 165mm Blue||MVBLUE-N165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Limit 2 per customer.
Masutani VG10 Nakiri with blue wood handle. Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a beautiful Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 5.4 oz (152 g) Edge Length: 162 mm Total Length: 295 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgdasa16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-116.png||||||Masutani VG10 Damascus Santoku 165mm Black||MVBLACK-S165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||85.000||85.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The 165mm santoku is a wonderful all-around knife for pretty much any chef wanting a shorter length blade coupled with a tall profile and robust, stiff tip. These are knives that can replace a standard gyuto or western chef, especially where space or smaller cutting surfaces prevail. Santoku translates into three virtues, which are regarded as slicing, dicing, and chopping -- duties that this knife will perform with aplomb.
This particular example is fairly average in its dimensions and weight, but certainly not in its outstanding value or performance. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended. Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Black Pakka Wood Weight: 4.8 oz (136 g) Edge Length: 169 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mavgdasa16bl||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-blue-167.png||||||Masutani VG10 Damascus Santoku 165mm Blue||MVBLUE-S165||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Masutani VG10 Santoku with blue wood handle. Limit two per customer.
Masutani is one of our favorite lines of good value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive finish. The knife is ground with a deep blade path which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 4.7 oz (133 g) Edge Length: 170 mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makovgdatana||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-damascus-tall-nakiri-165mm-136.png||||||Masutani VG10 Damascus Tall Nakiri 165mm Blue||MVBLUE-TallNakiri||shopbysteel > vg1stst > masutaniknives > ||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||95.000||95.000 ||||||||1.000 ||||1||1||1||0||||||||Limit two per customer.
Experience the Masutani difference - where value meets unmatched quality. We're always on the lookout for knives that redefine the balance between price and performance. With the Masutani, you get a cutting-edge masterpiece without the hefty price tag.
Crafted at its core from VG10 stainless steel by the renowned Takefu Special Steel Company, this knife exemplifies durability. VG10 is celebrated for its high carbon content, ensuring both longevity and remarkable edge retention for culinary excellence. Encased in a softer stainless steel in the unique san-mai style, the knife receives an exquisite finish. A meticulously ground deep blade path reveals the VG10 steel edge, giving it an enchanting hamon-like allure.
Elevate your kitchen aesthetics with its blue-dyed maple wood handle, presented in a modern yo-style Western design, complemented by a sleek stainless bolster. Every detail converges to enhance the knife's aesthetic appeal.
We were taken aback by the performance this affordably-priced knife delivers. Although it might benefit from an initial sharpening to unlock its true prowess, it's poised to rival knives that come with double its price tag. It's an ideal pick for novices eager to embrace the simplicity of a Japanese knife or a cherished gift for budding chefs and home cooks. Blacksmith: Masutani San Location: Echizen, Japan Construction: San Mai Cladding: Stainless Damascus Knife Type: Tall Nakiri Steel Type: VG10 (stain-resistant steel) Blade Hardness: HRC 60-62 Blade Type: Double-Edged Blade Weight: 5.5 oz (156 g) Edge Length: 163 mm Total Length: 296 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Bolster: Stainless Steel Handle Material: Blue Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2naksgy21||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-ks-gyuto-240mm-894.png||||||Matsubara Blue #2 KS Nashiji Gyuto 240mm||MOA-G24BW||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||260.000||260.000 ||||||||||||1||1||1||0||||||||There are many knives and styles that garner praise and an almost cult following among kitchen knife lovers and collectors. Amongst these are the many fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving unmitigated praise. As a result of this demand we asked one of our favorite blacksmiths, Tanaka-san, to realize his interpretation of this ubiquitous blade.
Matsubara blades have a rich tradition of blacksmithing that goes back many centuries. The techniques that have come from these centuries of smithing are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th-generation blacksmith who owns the shop, and his blades are very popular in this part of Japan. Tanaka-san lives and works with his entire family in his blacksmith shop outside Nagasaki.
Tanaka-san hand-forges these fine blades out of Aogami 2 steel. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The hammer marks you see on these blades are real, not stamped with a press.
Each knife is made by hand so measurements may vary. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Engraving: Hand Engraved Weight: 6.1 oz (174 g) Edge Length: 244 mm Total Length: 390 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm Handle: Rosewood Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Weight: 5.0 oz (142 g) Edge Length: 160 mm Total Length: 300 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mawh1bu15||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-white-1-bunka-150mm-457.png||||||Matsubara Blue #2 Nashiji Bunka 170mm ||MA2-B17W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||200.000||200.000 ||||||||||||1||1||1||0||||||||In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper." It's named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal handle makes the package complete and gives the knife a great look. Please note that measurements are approximate as these knives are handmade.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Weight: 4.6 oz (132 g) Edge Length: 172 mm Total Length: 312 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Handle Type: Walnut Octagonal Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Weight: 4.6 oz (132 g) Edge Length: 172 mm Total Length: 312 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3tana21||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-tall-nakiri-210mm-123.png||||||Matsubara Blue #2 Nashiji Cleaver 210mm||MA2-C21W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||355.000||355.000 ||||||||||||1||1||1||0||||||||This awesome new Blue #2 cleaver has a nice, flat blade profile and exhibits great cutting action. It is also easy to handle. The knife is constructed from high-quality Blue #2 Carbon Steel with stainless steel cladding. This is one of the best carbon steels for kitchen knives on the market. The knife is finished off with a traditional wa handle made of walnut wood in an octagonal shape.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Steel Edge Grind: Even Weight: 11.7 oz (330 g) Edge Length: 218 mm Total Length: 363 mm Spine Thickness at Heel: 3 mm Blade Height: 85 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nabu171||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-170mm-682.png||||||Matsubara Blue #2 Nashiji Funayuki 180mm ||MA2-F18W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||200.000||200.000 ||||||||||||1||1||1||0||||||||In the south of Japan these funayuki knives are popular for home cooking. They are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. For care, wash the blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Stainless HRC: 62-63 Weight: 5.2 oz (150 g) Edge Length: 180 mm Total Length: 322 mm Spine Thickness at Base: 3.5 mm Blade Height at Heel: 53 mm Handle Type: Walnut Octagonal The felt guard fits better than any of the sayas we carry||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nafu18||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-funayuki-180mm-259.png||||||Matsubara Blue #2 Nashiji Gyuto 180mm||MA2-F18B||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Nashiji Gyuto 180mm.This 180mm gyuto is used to cut and slice a variety of ingredients, be they vegetables, proteins, or fish.
The Matsubara Gyuto is made from the very popular Aogami 2 carbon steel. It is hardened to 62 HRC. This highly rated steel is given a cladding of soft stainless steel using a technique known as san-mai. “San mai” translates as three flat things and it is a well-used method of laminating a core steel on both sides with a different metal. The laminate is given a nashiji, or pear skin, finish. This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core.
The blade is attached to a finely crafted octagonal handle made from rosewood.
Each knife is made by hand so measurements may vary. Weight: 5.6 oz (159 g) Edge Length: 182 mm Total Length: 325 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 6.3 oz (180 g) Edge Length: 215 mm Total Length: 375 mm Spine Thickness at Base: 4 mm Blade Height: 55 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Knife Type: Gyuto Edge: Even Engraving: Hand Engraved Weight: 6.7 oz (190 g) Edge Length: 243 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm Handle: Burnt Oak (you will receive the knife pictured) Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 7.8 oz (221 g) Edge Length: 240 mm Total Length: 390 mm Spine Thickness at Base: 4 mm Blade Height: 54 mm Handle: Walnut Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2naho15||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-honesuki-160mm-231.png||||||Matsubara Blue #2 Nashiji Honesuki 160mm||MA2-H15W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||175.000||175.000 ||||||||||||1||1||1||0||||||||We honestly did not know what to call this knife! What we do know is that it is a super utility knife that is like a cross between a bunka and a honesuki. Honesuki knives are made to portion out poultry and this knife makes breaking down chickens a breeze. But now enter the bunka part, as this knife can be used for many other tasks in the kitchen as well. Also unlike many honesukis, this one is evenly ground on both sides of the blade so it's good for a left- or right-handed user.
Tanaka-San lives and works with his entire family on a compound that includes his house, retail store, and blacksmith shop outside Nagasaki. He is a very talented and hard-working smith. Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. He then forge welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. Even though the cladding is stainless, these knives must be kept clean and dry to avoid corrosion to the exposed core. The cladding is given a really lovely nashiji, or pear skin, finish. The hammer marks you see on these blades are real and not stamped with a press.
Each knife is made by hand so measurements may vary. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Knife Type: Honesuki Edge: Even Engraving: Hand Engraved Weight: 4.2 oz (120 g) Edge Length: 160 mm Total Length: 292 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Handle: Walnut Octagonal Please note that Mr. Tanaka puts a notch in the tang; this is done on purpose and is not an installation mistake.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nakicl1||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiri-cleaver-190mm-255.png||||||Matsubara Blue #2 Nashiji Kiri Cleaver 190mm||MA2-C18W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||260.000||260.000 ||||||||||||1||1||1||0||||||||This excellent knife is constructed from Aogami 2 (Blue #2) high-carbon steel. This is one of the most popular steels in the world of kitchen knives. The alloy is known for its outstanding edge life and overall toughness. Blue steels are harder to sharpen than whites, which cut better as they dull down. But the edge on blue steel is one of the longest-lasting of the paper steels. This core steel is laminated in the san-mai style with softer stainless steel, giving a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes daily maintenance a breeze.
Looking like the offspring of an encounter between a cleaver and bunka, this unique knife is a wonderful tool for almost every cutting and chopping duty in the kitchen. It is thin like a bunka, but it is tall like a cleaver and great for tall ingredients; big hands or a simple desire for a taller blade are addressed with this versatile shape.
We are always on the lookout for unusual knives of all types and the Matsubara Blue #2 Nashiji Kiri Cleaver certainly ticks all the unique boxes in our opinion. This was created as a result of our customer comments, so we hope it hits a chord with you.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Edge Grind: Even Weight: 7.8 oz (222 g) Edge Length: 191 mm Total Length: 328 mm Spine Thickness at Base: 3 mm Blade Height: 79 mm Handle: Walnut Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2naki21||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-210mm-260.png||||||Matsubara Blue #2 Nashiji Kiritsuke 210mm||MA2-K21W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||230.000||230.000 ||||||||||||1||1||1||0||||||||The Matsubara Blue #2 Nashiji Kiritsuke 210mm has, like most kiritsuke style gyutos, a profile that is quite flat from the heel to about two-thirds along to the end. It then transitions into a gentle curve to the kiritsuke tip. The blade length is a medium 212mm, which is perfectly proportioned to the 48mm height. Of course, the outstanding physical feature is the reverse tanto tip. Not only does this result in a knife with a flatter profile but also one with more blade-forward weight distribution. This is a fairly robust blade that will find favor with users looking for a knife that feels solid and stiff.
The Blue #2 core steel is a very popular carbon material that has the same carbon content as white steel #2, but with additional elements chromium and tungsten. With these additional ingredients, Blue #2 blades often display better edge retention and durability. The outer stainless steel cladding aids in rust prevention and ease of general maintenance.
Fourth-generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. We're big fans of Tanaka San's work. This handcrafted knife is truly a family affair with mother, son, grandson, and wife assisting Mr. Tanaka when making these knives.
Each knife is made by hand so measurements may vary. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Engraving: Hand Engraved Weight: 6.7 oz (192 g) Edge Length: 212 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2naki24||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-240mm-306.png||||||Matsubara Blue #2 Nashiji Kiritsuke 240mm||MA2-K24W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||240.000||240.000 ||||||||||||1||1||1||0||||||||There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto.
Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work. Unlike many of the breed, the Matsubara Blue #2 Nashiji Kiritsuke is a double bevel design so users whether right- or left-handed will be able to enjoy the virtues of the incredibly useful and fun to use knife.
This knife is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so Tanaka-san clads the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The nashiji is a hand-applied finish that helps with food release while adding a great look to this finely crafted blade. The hammer marks you see on these blades are made in the forging process and not stamped with a press.
Each knife is made by hand so measurements may vary. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Engraving: Hand Engraved Weight: 7.5 oz (212 g) Edge Length: 243 mm Total Length: 390 mm Spine Thickness at Base: 4 mm Blade Height: 52 mm Handle: Walnut Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. The felt guard is a better fit than any of the sayas we carry.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nana16||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-nakiri-165mm-585.png||||||Matsubara Blue #2 Nashiji Nakiri 165mm||MA2-N16W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||200.000||200.000 ||||||||||||1||1||1||0||||||||4th generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. They have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura, over 800 years ago. The same age-old techniques are being used today in the production of knives and tools bearing this historic name.
The nakiri featured here is constructed from Aogami 2 carbon steel. The alloy is known for its outstanding edge life and toughness. The core steel is covered san-mai style with soft stainless steel which is given a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes maintenance so much easier.
The growing popularity of nakiri knives in the West is a testament to their outstanding abilities and great looks. They are the ultimate vegetable cutters. Boasting a very flat profile and tall blade height, they are perfect for push cutting and chopping. This is a fairly middle-of-the-road blade in terms of size and weight so it should please most users.
Paired with a nice walnut octagonal handle, this is a knife to both use and admire.
Each knife is made by hand so measurements may vary. Blacksmith: Tanaka San Location: Omura, Nagasaki Prefecture. Construction: San Mai, Hammer Forged Steel: Blue #2 Weight: 5.9 oz (168 g) Edge Length: 161 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 58 mm HRC: 62 Handle: Walnut Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Nashiji Engraving: Hand Engraved by Mr. Tanaka Weight: 5.0 oz (144 g) Edge Length: 173 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2naki241||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-240mm-376.png||||||Matsubara Blue #2 Nashiji Sujihiki 240mm||MA2-J24W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||260.000||260.000 ||||||||||||1||1||1||0||||||||This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm sujihiki. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 5.8 oz (164 g) Edge Length: 248 mm Total Length: 398 mm Spine Thickness at Heel: 4 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nasu27||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-sukihiki-270mm-118.png||||||Matsubara Blue #2 Nashiji Sujihiki 270mm||MA2-J27W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||300.000||300.000 ||||||||||||1||1||1||0||||||||This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 270mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 6.0 oz (172 g) Edge Length: 272 mm Total Length: 420 mm Spine Thickness at Heel: 4 mm Blade Height: 41 mm Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2wafatan||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-tall-nakiri-175mm-270.png||||||Matsubara Blue #2 Nashiji Tall Nakiri 175mm ||MA2-N18W||newarrivals > ||New Arrivals > ||260.000||260.000 ||||||||||||1||1||1||0||||||||This is an awesome "tweener" knife that falls between a nakiri and a Chinese cleaver. It's got great cutting action and chops with ease. It also is easy to handle. The knife is constructed from Aogami 2 (Blue #2) carbon steel and clad with stainless steel. This is one of the most popular steels in the world of kitchen knives. The alloy is known for its outstanding edge life and overall toughness.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Carbon Steel Edge Grind: Even Weight: 8.5 oz (242 g) Edge Length: 170 mm Total Length: 328 mm Spine Thickness at Heel: 4 mm Blade Height: 76 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Carbon Steel Edge Grind: Even Weight: 8.8 oz (250 g) Edge Length: 168 mm Total Length: 317 mm Spine Thickness at Heel: 4 mm Blade Height: 72 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2natape1||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-petty-120mm-98.png||||||Matsubara Blue #2 Nashiji Tall Petty 120mm||MA2-T12W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Matsubara knives are made by Katsuko Tanaka, the owner and principal blacksmith of this well-known shop located in Omura in the Nagasaki Prefecture. Tanaka-san hand forges these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel protects the inner core of Aogami 2 steel and adds a level of dampening to the blade, which reduces the chances of fractures while making the blade easier to maintain. Even so, these knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
Tall petties are fun and useful knives to have around the kitchen. They can tackle a multitude of tasks due to their short length and taller than usual blade height. Garnishes, filleting proteins, and chopping herbs and smaller ingredients are all within the scope of this versatile knife. It is coupled to a very nice semi-custom handle which adds a nice balance in hand and the eye. All around, this knife is a fun and functional kitchen tool.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 2.5 oz (72 g) Edge Length: 120 mm Total Length: 248 mm Spine Thickness at Base: 2.5 mm Blade Height: 36 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2wafa||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-120.png||||||Matsubara Blue #2 Wavy Face||||specials > forknco > makn > ||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||||0||1||0||0||||inshse mabl2wafatap mawafabl2na1 mabl2wafasa1 mabl2wafabu1 mabl2nabu17 matsubara2 mawafabl2gy22 mawafabl2gy2 ||mabl2nagy21c||Matsubara Blue #2 Wavy Face. Wavy face is how Mr. Tanaka describes the hammered cladding on the blades. It's a unique finish and really attractive. All handmade in his family workshop.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2wafabu1||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-bunka-175mm-295.png||||||Matsubara Blue #2 Wavy Face Bunka 175mm||MA2-B17VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||220.000||220.000 ||||||||||||1||1||1||0||||||||The Matsubara Wavy Face Blue #2 Bunka 175mm custom is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with soft stainless steel, which receives a lovely finish. The hammer marks on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
Blade height is generous, especially for a bunka of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
Each knife is made by hand so measurements may vary. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Hammered (Wavy Face) Knife Type: Bunka Edge: Even Weight: 5.6 oz (158 g) Edge Length: 175 mm Total Length: 320 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Handle: Oak Octagonal with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mawafabl2gy22||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-wavy-face-blue-2-gyuto-240mm-custom-404.png||||||Matsubara Blue #2 Wavy Face Gyuto 210mm||MA2-G21VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||240.000||240.000 ||||||||||||1||1||1||0||||||||The Matsubara Wavy Face Blue #2 Gyuto 210mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered in stainless steel cladding with a very nice hammered finish, which Mr. Tanaka names "Wavy Face."
This great-looking gyuto has generous height, especially for a gyuto of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
This is a tall knife and none of our sayas fit. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Hammered (Wavy Face) Knife Type: Gyuto 210mm Edge: Even Weight: 7.2 oz (206 g) Edge Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 59 mm Handle: Oak Octagonal with Burnt Finish Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Hammered (Wavy Face) Knife Type: Gyuto 240mm Edge: Even Weight: 7.6 oz (216 g) Edge Length: 244 mm Total Length: 395 mm Spine Thickness at Heel: 4 mm Blade Height: 58 mm Handle: Oak Octagonal, Burnt Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nabu17||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-170mm-679.png||||||Matsubara Blue #2 Wavy Face Kiri Cleaver 180mm||MA2-C18VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Katsuko Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. They have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura, over 800 years ago.
Tanaka-san hand forges all of these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62 HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel not only protects the inner core of Aogami 2 steel, but also adds a level of dampening to the blade which reduces the chances of fractures while making the blade easier to maintain.
Even though the cladding is stainless, these knives should be kept clean and dry to avoid corrosion to the exposed core steel. The cladding receives a really lovely hammered finish, which Mr. Tanaka calls "wavy face." This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core. This particular knife comes with a very nice custom octagonal handle.
Our kiri cleaver saya does not fit this knife. Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Edge Grind: Even Weight: 7.6 oz (216 g) Edge Length: 190 mm Spine Thickness at Base: 4 mm Blade Height: 79 mm Handle: Burnt Oak Octagonal Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Hammered (Wavy Face) Knife Type: Nakiri Edge: Even Weight: 6.4 oz (162 g) Edge Length: 162 mm Total Length: 317 mm Spine Thickness at Heel: 3 mm Blade Height: 57 mm Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2wafasa1||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-santoku-180mm-92.png||||||Matsubara Blue #2 Wavy Face Santoku 170mm||MA2-S17VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||220.000||220.000 ||||||||||||1||1||1||0||||||||The Matsubara Wavy Face Blue #2 Santoku 170mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used in the manufacture of kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with a soft stainless steel, which receives a lovely finish. The hammer marks you see on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking santoku has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is generous, especially for a santoku of this length. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff in hand and on the board.
We combined his blade with a sweet oak handle in an octagonal shape.
Each knife is made by hand so measurements may vary. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Hammered (Wavy Face) Edge: Even Weight: 5.6 oz (158 g) Edge Length: 173 mm Total Length: 310 mm Spine Thickness at Heel: 4 mm Blade Height: 52 mm Handle: Burnt Oak Octagonal Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Wavy Face (Hammered) Stainless Edge Steel: Blue #2 Edge Grind: Even Weight: 8.9 oz (254 g) Edge Length: 170 mm Spine Thickness at Base: 4 mm Blade Height: 74 mm Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2wafatap||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-tall-petty-120mm-215.png||||||Matsubara Blue #2 Wavy Face Tall Petty 120mm||MA2-T12VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||155.000||155.000 ||||||||||||1||1||1||0||||||||The Matsubara Wavy Face Blue #2 Tall Petty 120mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with soft stainless steel, which receives a lovely finish. The hammer marks on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
This great-looking tall petty has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is generous, especially for a petty of this length. It makes the knife good for board work while cutting various foods.
Each knife is made by hand so measurements may vary. Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Hammered (Wavy Face) Knife Type: Tall Petty 120mm Edge: Even Weight: 2.8 oz (80 g) Edge Length: 120 mm Total Length: 250 mm Spine Thickness at Heel: 3 mm Blade Height: 36 mm Handle: Burnt Urushi Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3ki21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-kiritsuke-210mm-13.png||||||Matsubara G3 Kiritsuke 210mm||MG3-K21NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Kiritsuke 210mm. The Matsubara G3 Nashiji Kiritsuke knives are crafted by the skilled Tanaka family in Omura City, near Nagasaki. Their blacksmithing heritage traces back over 800 years to techniques brought by refugees after the Battle of Dannoura. Today, these traditional methods are carefully preserved by Tanaka Kama Kogyo, a fourth-generation blacksmith.
This Kiritsuke knife is crafted from high-quality G3 (Ginsan) stainless steel, renowned in Japan for its sharp edge retention and excellent rust resistance. Mr. Tanaka enhances each blade with a stunning stainless steel cladding and finishes it with an eye-catching nashiji texture, making this knife as visually striking as it is practical. Blacksmith: Tanaka san Brand Name: Matsubara Location: Omura City, Japan Construction: Hammer Forged, San Mai Handle: Rosewood Octagonal Steel: Ginsan Cladding: Stainless Finish: Nashiji Edge Grind: 50/50 Weight: 6.2oz / 178g Blade Length: 209 mm Overall Length: 359 mm Spine Thickness at Heel: 3.4 mm Blade Height at Heel: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3na||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-104.png||||||Matsubara G3 Nashiji||||shopbysteel > ginsankosteel > ||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||||0||1||0||0||||inshse mag3nabu18 mag3pe15 mag3na16 mag3nabu181 mag3natana18 mag3nakicl19 mag3ki21 mag3nacl21 mag3nagy21 mag3gy24 mag3su24 ||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3nabu181||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-bunka-180mm-375.png||||||Matsubara G3 Nashiji Bunka 180mm||MG3-B18NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a bunka knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person. Blacksmith: Tanaka san Brand Name: Matsubara Steel: Ginsan Cladding: Stainless Finish: Nashiji Edge Grind: 50/50 Weight: 5oz / 142g Blade Length: 171 mm Overall Length: 313 mm Spine Thickness at Heel: 3.2 mm Blade Height at Heel: 53 mm Location: Omura City, Japan Construction: Hammer Forged, San Mai Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3nacl21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-cleaver-210mm-170.png||||||Matsubara G3 Nashiji Cleaver 210mm||MG3-C21NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||395.000||395.000 ||||||||||||1||1||1||0||||||||This is an awesome new ginsan cleaver has a nice, flat blade profile and exhibits great cutting action. It also is easy to handle. The knife is constructed from high-quality Ginsan (G-3) Stainless steel with stainless steel cladding. This is one of the best stainless steels for kitchen knives on the market and the knife is finished off with a traditional wa handle made of walnut wood.
Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: G3 Stainless Steel Edge Grind: Even Weight: 10.7 oz/ 304g Blade Length: 212mm Overall Length: 349mm Spine Thickness at Heel: 3.4mm Blade Height at Heel: 86mm Handle: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3nagy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-210mm-213.png||||||Matsubara G3 Nashiji Gyuto 210mm||MG3-G21NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a gyuto knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead. Weight: 6.1 oz (174 g) Edge Length: 213 mm Total Length: 362 mm Spine Thickness at Heel: 3 mm Blade Height: 57 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3gy24||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-240mm-221.png||||||Matsubara G3 Nashiji Gyuto 240mm||MG3-G24NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
This knife is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge and has good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead. Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: G3 Stainless Steel Cladding: Stainless Finish: Nashiji Knife Type: Gyuto 240mm Edge: Even Weight: 6.9 oz (196 g) Edge Length: 247 mm Total Length: 388 mm Spine Thickness at Heel: 3 mm Blade Height: 58-60 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Engraves on the left side (See Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3nakicl19||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-kiri-cleaver-190mm-286.png||||||Matsubara G3 Nashiji Kiri Cleaver 190mm||MG3-C18NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Ginsan Edge Grind: Even Weight: 7.6 oz/ 216g Blade Length: 191mm Overall Length: 332mm Spine Thickness at Heel: 3.3mm Blade Height at Heel: 79mm Handle: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3nabu18||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-bunka-180mm-382.png||||||Matsubara G3 Nashiji Petty 120mm||MG3-P12NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a petty knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person. Weight: 2.6 oz (74g) Blade Length: 125 mm Total Length: 250 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 36.5 mm Handle: Walnut Octagonal Photos By Gustavo Bermudez Weight: 2.9 oz (84 g) Blade Length: 156 mm Overall Length: 280 mm Spine Thickness at Heel: 2.7 mm Blade Height at Heel: 34.0 mm Brand: Matsubara Blacksmith: Mr. Tanaka Location: Omura City, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Ginsan Edge Grind: Even Weight: 6 oz/ 172g Blade Length: 244mm Overall Length: 385mm Spine Thickness at Heel: 2.9mm Blade Height at Heel: 39mm Handle: Rosewood Octagonal Ferrule: Black Pakkawood Photos By Gustavo Bermudez Maker: Matsubara Blacksmith: Tanaka San Location: Omura City, Japan Construction: Hammer Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Finish: Nashiji HRC: 61 Edge Grind: Even, 50/50 Weight: 6.2 oz (176g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 53 mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3natana18||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-180mm-252.png||||||Matsubara G3 Nashiji Tall Nakiri 180mm||MG3-N18NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||320.000||320.000 ||||||||||||1||1||1||0||||||||This is an awesome "tweener" knife that falls between a tall nakiri and a Chinese cleaver. It's got great cutting action and chops with ease. It also is easy to handle. The knife is constructed from high-quality Ginsan (G-3) Stainless steel with stainless steel cladding. This is one of the best stainless steels for kitchen knives on the market and the knife is finished off with a traditional wa handle made of oak wood with a urushi finish that is burnt at the bottom for a cool, traditional look.
Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: G3 Stainless Steel Edge Grind: Even Weight: 8.8 oz/ 250g Blade Length: 172mm Overall Length: 323mm Spine Thickness at Heel: 3mm Blade Height at Heel: 79mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|magida||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-77.png||||||Matsubara Ginsan Damascus||||specials > forknco > makn > ||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||||0||1||0||0||||inshse magidaho17 magidagy21 ||||Matsubara Ginsan Damascus. Mr. Tanaka and his wife and son make up the crew at the Tanaka Sickle Manufacturing Company and they do their knives under the Matsubara brand. They also run a bed and breakfast so if you are in the area and want to spend some time with a blacksmith family I highly recommend you look them up!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|magidaho17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-honesuki-170mm-130.png||||||Matsubara Ginsan Damascus Bunka 170mm||MG3-B17DW||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||300.000||300.000 ||||||||||||1||1||1||0||||||||In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel and is finished with a near-mirror polish and hand-engraved by Mr. Tanaka himself.
A traditional octagonal handle completes the package and gives the knife a great look. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Steel: Ginsan HRC: 62+- Cladding: Stainless Damascus / Polished Finish Engraving: Hand Engraved Weight: 4.6 oz (132 g) Edge Length: 173 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|magidagy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-gyuto-210mm-308.png||||||Matsubara Ginsan Damascus Gyuto 210mm||MG3-G21DW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel, and it is finished with a near mirror polish and hand-engraved by Mr. Tanaka himself.
A traditional octagonal-shaped walnut handle makes the package complete and gives the knife a great look. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Steel: Ginsan HRC: 62+- Cladding: Stainless Damascus, Polished Finish Engraving: Hand Engraved Weight: 7.0 oz (198 g) Edge Length: 212 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 60 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|matsubarahap40||item.||solidtemplate||hap40steel||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-21.png||||||Matsubara HAP40||||shopbysteel > hap40steel > ||Shop by Steel > HAP40 Steel > ||||||||||||||||0||1||0||0||||inshse mahape15 mahabu17 mahasa17 matsubara1 ||||Matsubara is making a select few HAP40 knives and these are they.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mahabu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-170mm-61.png||||||Matsubara HAP40 Bunka 170mm||MHP-B17PW||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||139.950||139.950 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Bunka 170mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Cladding: Stainless Finish: Migaki Knife Type: Bunka HRC: 65-66 Handle: Rosewood Western Edge Grind: Even Weight: 4.3 oz (122 g) Edge Length: 171 mm Spine Thickness at Heel: 1.7 mm Blade Height at Heel: 46.5 mm Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Cladding: Stainless Hairline Knife Type: Bunka HRC: 65-66 Handle: Walnut Octagonal Edge Grind: Even Weight: 4.9oz / 140g Blade Length: 188mm Spine Thickness at Heel: 2.3mm Blade Height at Heel: 54mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mahabu18se||item-1||solidtemplate||closeouts||||||||Matsubara HAP40 Bunka 185mm Second||MH4-B18DK-2nd||specials > closeouts > ||Resources > CKTG Close Outs > ||261.000||290.000 ||261.000 ||||||||||1||1||1||0||||||||This Matsubara HAP40 Damascus Bunka 185mm was used and returned to us, and shows a few flaws and imperfections in the finish. Save $29!
Made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture, this great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Cladding: Stainless Polished Damascus Knife Type: Bunka HRC: 65-66 Handle: Walnut Octagonal Edge Grind: Even Weight: 4.9 oz (140 g) Edge Length: 188 mm Total Length: 332 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mahape15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-petty-150mm-61.png||||||Matsubara HAP40 Petty 150mm||MHP-P15PW||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||129.950||129.950 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Petty is made by master blacksmith Katsuto Tanaka and his family who work from their famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking petty has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Semi-Stainless Cladding: Stainless Finish: Migaki Knife Type: Petty HRC: 65-66 Handle: Rosewood Western Edge Grind: Even Spine Thickness: 1.8mm Height: 30.5mm Edge Length: 151mm Edge: Even Weight: 2.4oz / 68g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mahasa17||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-santoku-170mm-61.png||||||Matsubara HAP40 Santoku 170mm||MHP-S17PW||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||139.950||139.950 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Santoku 170mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking santoku has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Cladding: Stainless Finish: Migaki Knife Type: Santoku HRC: 65-66 Handle: Rosewood Western Edge Grind: Even Weight: 4.4oz / 126g Blade Length: 171mm Spine Thickness at Heel: 1.8mm Blade Height at Heel: 47mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makn||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-knives-79.png||||||Matsubara Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||allmakn mawh1 mabl2wafa mag3na magida matsubarahap40 mabl2na mazdst ||||Matsubara blades, from Matsubara, Omura City, Nagasaki, have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura over 800 years ago. Those techniques are still being used today in producing knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2na||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-158.png||||||Matsubara White #1||||shopbysteel > white1steel > ||Shop by Steel > White #1 Steel > ||||||||mawh1ha15||||||||0||1||0||0||||inshse mawh1bu17 ||||Tanaka-San is the maker of the Matsubara brand of knives and he's a third-generation blacksmith from the Nagasaki area. These excellent san mai knives are white #1 with soft iron cladding. He does his own san mai production by inserting the white #1 steel into the soft iron using his spring hammer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mawh1bu17||item-1||solidtemplate||mabl2na||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-white-1-bunka-170mm-286.png||||||Matsubara White #1 Bunka 170mm||MS1-B17W||shopbysteel > white1steel > mabl2na > ||Shop by Steel > White #1 Steel > Matsubara White #1 > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The Matsubara White #1 bunka is fashioned from Hitachi White Paper #1 steel, also known as Shirogami 1. The inner core, or hagane, is clad in a soft carbon jigane (outer layer). The outer layer features a rustic and attractive kurouchi finish. Kurouchi is a black carbonized finish put on knives to protect the steel and provide a barrier against corrosion on carbon steel knives. It also adds strength to the inner core. However, as this is a carbon blade, care must be taken to clean and dry it after use.
Bunkas, or banno-bunkas, can be viewed as a cross between a gyuto and a nakiri. They are similar in overall dimension to a santoku, but with that distinctive Edo-style sword tip. They are versatile and nimble knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. Bunkas feature a flatter profile than many other gyuto blades and are particularly suited to push cutting techniques rather than rocking styles. The attractive and great looking sword tip makes it very useful for small or intricate work like preparing garnishes.
The knife comes with a simple but good looking octagonal walnut handle and black pakka wood ferrule. Brand: Matsubara Blacksmith: Tanaka-San Region: Nagasaki Construction: San Mai Edge Steel: White #1 Cladding: Soft Iron Finish: Hammer Kurouchi Weight: 4.8 oz (136 g) Edge Length: 173 mm Total Length: 320 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm HRC: 61 Style: Bunka Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mazddabu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-bunka-180mm-232.png||||||Matsubara ZDP189 Damascus Bunka 180mm ||MZD-B18DW||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||400.000||400.000 ||||||||||||1||1||1||0||||||||In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a damascus stainless cladding that has a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Edge Steel: ZDP189 HRC: 65+- Construction: Hammer Forged, San Mai Cladding: Stainless Weight: 5.7 oz (164 g) Edge Length: 185 mm Total Length: 326 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 55.5 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mazddagy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascux-gyuto-210mm-105.png||||||Matsubara ZDP189 Damascus Gyuto 210mm ||MZD-G21DW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||450.000||450.000 ||||||||||||1||1||1||0||||||||The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular ZDP189. He hardens the steel to a Rockwell rating of 65+-. This is a sweet spot for ZDP189. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. The jigane then receives a really lovely Damascus etching followed by a near mirror polish.
The Matsubara ZDP189 Damascus Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice custom octagonal handle. Brand: Matsubara Blacksmith: Tanaka-San Steel: ZDP189 HRC 65+- Cladding: Stainless Finish: Damascus Knife Type: Gyuto 210mm Edge: Even Weight: 6.7 oz/ 190g Blade Length: 220mm Overall Length: 360mm Spine Thickness at Heel: 2.4mm Blade Height at Heel: 57.2mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mazdmibu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-migaki-bunka-180mm-276.png||||||Matsubara ZDP189 Mirror Bunka 180mm ||MZD-B18PW||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||260.000||260.000 ||||||||||||1||1||1||0||||||||In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and the blade is finished with a mirror cladding for a beautiful look.
A traditional walnut octagonal handle makes the package complete and gives the knife a great look. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Steel: ZDP189 HRC: 65+- Cladding: Stainless Weight: 5.1 oz (146 g) Edge Length: 179 mm Total Length: 323 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mazdmigy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-migaki-gyuto-210mm-215.png||||||Matsubara ZDP189 Mirror Gyuto 210mm||MZD-G21PW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||320.000||320.000 ||||||||||||1||1||1||0||||||||The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular ZDP189 for the edge. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. HRC after heat treating is HRC65+-.
The Matsubara ZDP189 Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal walnut handle. Brand: Matsubara Blacksmith: Tanaka-San Steel: ZDP189 HRC: 65+- Cladding: Stainless Finish: Mirror Edge: Even Weight: 6.6 oz (188 g) Edge Length: 216 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 61 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mazdst||item.||solidtemplate||zdp189steel||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-steel-64.png||||||Matsubara ZDP189 Steel||||shopbysteel > zdp189steel > ||Shop by Steel > ZDP-189 Steel > ||||||||||||||||0||1||0||0||||inshse mazddabu18 mazdmibu18 mazddagy21 mazdmigy21 ||||Omura City is near Nagasaki in the southern part of Japan and is home to Mr. Tanaka, the owner of Matsubara blades. Nagasaki has a rich tradition of blacksmithing that goes back many centuries. Those techniques are still being used today the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop and his blades are popular in this part of Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mespset||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/measuring-spoon-set-184.png||||||Measuring Spoon Set||Measuring-Spoons||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||5.950||5.950 ||||||||0.200 ||||1||1||1||0||||||||These handy stainless steel measuring spoons are made of high quality 18/8 food grade stainless steel. Included in the set are 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/ 2 tbsp, 1 tbsp, all attached with a unique D-ring.
Each spoon is engraved with both the Imperial and Metric measurements for easy use. The spoons are clipped together for easy storage and to keep them together as a set. You can remove the spoon from the set by quickly unclipping the link.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|megrst70||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/medium-grit-stones-700-2000-73.png||||||Medium Grit Stones 700-2000||||specials > linecooks > sharpening-stones > shglkachst > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||||0||1||0||0||||nalowa10gr ch800grstba natrst10gr shpro10 tcblla24gy ar1kshst shak1gr1 shgl10gr shro10gr shro20grcesh superstone nach10grwast bester1200 shaptonpro1 superstones1 shpro20 shgl20gr nach200grshs naao2kgrbr angust ||||Here is our selection of middle grit stones. Middle grit stones are considered between 700 and 2K on the Japanese grit scale. They can be used to put a working edge on your knife but most commonly these are used in progression with a higher grit finisher that finishes it.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mikiknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/miki-knives-20.png||||||Miki Hamono ||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||mihaaspe15 mihaassa17 mihaasgy18 mihacastbu17 miki miwh2sa16 mihacastgy18 ||||Miki, a quaint city situated east of Kobe, is renowned for its thriving community of blacksmiths who dedicate their craftsmanship to the art of knife-making. These exquisite knives proudly bear the name of Miki, representing the city's rich heritage in this traditional craft.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihaasgy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-gyuto-180mm-61.png||||||Miki Hamono AS Gyuto 180mm ||M-151G||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship. Maker: Miki Hamono Construction: San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Steel Engraving: Hand Engraved Edge Grind: Even Handle: Sandalwood and Black Pakka Octagonal Weight: 4.4 oz (126 g) Edge Length:180 mm Total Length: 319 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihaaspe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-petty-150mm-61.png||||||Miki Hamono AS Petty 150mm||M-151P||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship. Maker: Miki Hamono Construction: San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Steel Engraving: Hand Engraved Edge Grind: Even Handle: Sandalwood and Black Pakka Octagonal Weight: 2.6 oz (74 g) Edge Length: 149 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihaassa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-santoku-170mm-61.png||||||Miki Hamono AS Santoku 170mm||M-151S||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship. Santoku knives are general-purpose blades that have a nice, flat profile that lends itself to push cutting. Maker: Miki Hamono Construction: San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Steel Engraving: Hand Engraved Edge Grind: Even Handle: Sandalwood and Black Pakka Octagonal Weight: 4.5 oz (128 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihacastbu17||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-bunka-165mm-61.png||||||Miki Hamono Carbon Steel Bunka 165mm||M-101BU||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.8 oz (136 g) Edge Length: 167 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihacastgy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-gyuto-180mm-61.png||||||Miki Hamono Carbon Steel Gyuto 180mm||M-101GY||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.0 oz (114 g) Edge Length: 181 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miki||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/miki-13.png||||||Miki Hamono Carbon Steel Nakiri 165mm||M-101NA||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, is renowned as a hub for skilled blacksmiths who have perfected their craft over generations. Within the workshops of Miki, these exceptional knives are meticulously forged, each one proudly bearing the city’s name as a testament to its rich tradition of excellence. We highly recommend this knife for learning to sharpen, thanks to its easy-to-hone carbon steel and flat blade profile, making it an ideal choice for both beginners and enthusiasts. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.3 oz (124 g) Edge Length: 159 mm Total Length: 285 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miwh2sa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-santoku-165mm-73.png||||||Miki Hamono Carbon Steel Santoku 170mm||M-101SA||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.8 oz (138 g) Edge Length: 169 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl1ko65||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-1-kogatana-65mm-213.png||||||Mikisyo Blue #1 Kogatana 65mm||MA1-521064||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||36.000||36.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki Japan. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: Blue #1 Cladding: Soft Iron Edge: Single Bevel, Right-Sided Weight: 1.1 oz (52 g) Edge Length: 68 mm Total Length: 195 mm Spine Thickness at Heel: 2 mm Blade Height: 28 m||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mikisyo1||item-1||solidtemplate||kogatanas||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-kogatana-24mm-270.png||||||Mikisyo Blue #2 Kogatana 50mm||MA2-520074||resources > kogatanas > ||Knife Types > Kogatanas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational blacksmith shop in Miki Japan specializing in making kogatanas. There are about 80 registered traditional craftsmen blacksmiths. There used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Hiroyuki Nagaike, born in 1939, is one of them! Below is a video of the master of kogatanas:
Business Name: Mikisyo Location: Miki City Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: Blue #2 Cladding: Soft Iron Edge: Single Bevel Right Sided Weight: 2.2 oz/ 62g Blade Length: 52mm Overall Length: 178mm Spine Thickness at Heel: 2.7mm Blade Height at Heel: 24.3m
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2ko65||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-65mm-310.png||||||Mikisyo Blue #2 Kogatana 65mm||MA2-510259||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Mikisyo Blue #2 Kogatana 65mm. This handmade kogatana uses high carbon steel. This handy knife is used for whittling or other uses and it comes with a really nice saya that allows you to safely take it on the road to work, cooking school or into the field. Mikysio, a specialist in kogatanas, is based in Miki City, which is located on the western side of the mountains that separate Kobe city from the interior of Japan. For over 100 years, many blacksmiths in Miki City have made these small knives. Many customers use these as petty knives in the kitchen but they also work well for grafting, whittling and paper cutting as well as box cutters. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: Blue #2 Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 3.1 oz (90 g) Edge Length: 66 mm Total Length: 242 mm Spine Thickness at Heel: 4 mm Blade Height: 21 m
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kilehagr||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-blue-2-left-handed-grind-111.png||||||Mikisyo Blue #2 Left Handed Kogatana||MA2-530264-Southpaw||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This is a kogatana made for southpaws. It's an all-purpose utility knife used in Japan for a wide variety of tasks like bamboo crafting, leather and paper cutting and woodworking. Steel: Blue #2 Weight: 2.1 oz (62 g) Edge Length: 58 mm Total Length: 180 mm Construction: Hammer Forged Grind: Chisel Grind/Left-Handed||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okeablue||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/okea-blue-23.png||||||Mikisyo Blue #2 Long Kogatana 135mm||MA2-510013||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000||70.000 ||||||||||||1||1||1||0||||||||The Mikisyo Blue #2 Long Kogatana 135mm is a handy tool, crafted by the skilled hands of Hiroyuki Nagaike. This exquisite tool is forged from Blue #2, carbon steel, ensuring durability and precision in every cut. Designed for versatility, the kogatana excels in a variety of tasks from whittling to kitchen prep, making it the perfect companion for professionals and hobbyists alike. Its unique single bevel right-sided edge offers unmatched sharpness, ideal for detailed work.
Housed in a beautifully crafted saya, the kogatana is not only protected but also portable, ready to accompany you to work, cooking school, or the great outdoors. Mikisyo, a name synonymous with quality in the world of kogatanas, operates out of Miki City. This locale, nestled on the eastern slopes of the mountains near Kobe, Japan, has been home to esteemed blacksmiths for over a century.
Whether you're in the kitchen or out in the field, this tool adapts to your needs, functioning superbly as a petty knife, grafting tool, or even a box cutter. Its construction boasts the traditional hammer-forged Ni Mai technique, with an edge of Blue #2 steel and a cladding of soft iron. This results in a tool that's not just effective but also a piece of art.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|towh2un94||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-unagi-940mm-129.png||||||Mikisyo Blue #2 Nagoya Unagi 100mm||MA2-941022||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Mikisyo's Blue #2 Unagi 100mm is a tool commonly used by sushi cooks in and around Nagoya, Japan. The blade is made from highly regarded Blue #2 carbon steel. The alloy is tough and takes a very keen edge. In the case of this knife, it is clad with a soft iron layer that protects the inner core while lightening and adding strength to the blade. Both metals are reactive, so care must be given to clean and dry the knife carefully.
The blade itself features a great profile for processing eel, which has very tough skin. It has a really cool engraving of a dragon on the blade face.
The blade is mated to a traditional D-shaped handle made from ho wood with a black resin ferrule. Maker: Mikisyo Construction: San Mai, Hammer Forged Steel: Blue #2 Finish: Kurouchi Edge: Even (See Photo) Handle: D-shaped Ho Wood Ferrule: Black Resin Type: Unagi (Nagoya Style) Weight: 1.9 oz (54 g) Edge Length: 100 mm Total Length: 368 mm Spine Thickness at Heel: 2 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibosh||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-95.png||||||Mikisyo Bonsai Pruning Shears||K-22||newarrivals > ||New Arrivals > ||55.000||55.000 ||||||||||||1||1||1||0||||||||These shears were originally designed for bonsai pruning, but they have become increasingly popular in the kitchen for both professional chefs and home cooks. Forged by Nagaike San, a third-generation blacksmith born in 1939, they reflect the craftsmanship of one of the last remaining makers from a once thriving tradition of Japanese smiths.
The blades are made from high-carbon steel with a C0.85 composition, giving them excellent cutting performance while requiring proper maintenance. As the steel is reactive, the shears should be wiped clean and kept dry after each use to prevent rust.
Weight: 5.1 oz (146 g) Blade Edge Length: 55 mm Total Length: 200 mm Includes vinyl storage pouch||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibosh18||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-180mm-163.png||||||Mikisyo Bonsai Shears 180mm||K-12||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||65.000||65.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting. Weight: 7.1 oz (200 g) Blade Edge Length: 50 mm Total Length: 185 mm The hardness is about HRC60 Packaged in a vinyl pouch||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miboshla||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-large-105.png||||||Mikisyo Bonsai Shears 195mm||K-13||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||70.000||70.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting. Weight: 8.0 oz (226 g) Blade Edge Length: 70 mm Total Length: 195 mm The hardness is about HRC60 Packaged in a vinyl pouch||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|micraosuko||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-crane-turtle-aogami-super-kogatana-230.png||||||Mikisyo Crane-Turtle Aogami Super Kogatana||MSC-52043||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||200.000||200.000 ||||||||||||1||1||1||0||||||||This is a super cool kogatana that is handmade and forged by forging iron and steel using traditional techniques. The blade part is the head of a crane, and the handle part is the image of a turtle. This product is a traditional craft. High carbon steel "Aogami Super" is used for the steel. Ultra-soft iron is used for the cladding. It comes in a nice wooden gift box.
Tsuru-Kame is a work of Kohsetsu Nagaike who is certified by the Japanese Government as one of the traditional craftsmen. Tsuru means crane and Kame means turtle. It is said from ancient in Japan that cranes live for 1,000 years and turtles live for 10,000 years, and the pair stands for a symbol of long life. He has created this idea in this Kogatana. As you see, the knife part shows a crane and the grip part shows a turtle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mifiko60||item-1||solidtemplate||kogatanas||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-fish-kogatana-60mm-152.png||||||Mikisyo Fish Kogatana 55mm||MSC-520135||resources > kogatanas > ||Knife Types > Kogatanas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This handy knife is in the shape of a fish and measures 180mm from tail to tip with a blade edge length of 55mm. Mikisyo specializes in kogatanas. For over 100 years, these small knives were made by dozens of blacksmiths in Miki City, which is located on the western side of the mountains that separate Kobe City from the interior of Japan. These days, only a handful of these blacksmiths remain.
Many customers use these as petty knives in the kitchen, but they also work well for grafting, whittling, and paper cutting. They're great box cutters, too! Blacksmith: Hiroyuki Nagaike Edge Steel: Blue #2 Cladding: Soft Iron Weight: 1.5 oz (42 g) Edge Length: 55 mm Total Length: 180 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mikisyo||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-39.png||||||Mikisyo Hamono||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||mibosh mibosh18 miboshla miiksh16 miiksh18 mibl2unknoss kilehagr mifiko60 mikisyo1 okeablue kogatana miwh2kode10 mibl2ko65 micraosuko mibl2unkn towh2un94 mibl1ko65 yusanwopr jawoprbyyusa ||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. There are about 80 registered traditional craftsmen blacksmiths. There used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miiksh16||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-165mm-161.png||||||Mikisyo Ikenobo Shears 165mm||K-50||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||65.000||65.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for Ikenobo, which is the oldest school of flower arranging in Japan, dating back to the 15th century. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting. Weight: 5.9 oz (168 g) Blade Edge Length: 43 mm Total Length: 165 mm The hardness is about HRC60 Packaged in a vinyl pouch||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miiksh18||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-180mm-223.png||||||Mikisyo Ikenobo Shears 180mm||K-51||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000||70.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for Ikenobo, which is the oldest school of flower arranging in Japan, dating back to the 15th century. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting. Weight: 6.5 oz (184 g) Blade Edge Length: 50 mm Total Length: 185 mm The hardness is about HRC60 Packaged in a vinyl pouch||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miwh2kode10||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/miki-syo-white-2-ko-deba-105mm-63.png||||||Mikisyo White #2 Ko Deba 105mm ||MS2-943569||resources > deba-knives > dekn10 > ||Knife Types > Deba Knives > Deba Knives 105-170mm > ||65.000||65.000 ||||||||||||1||1||1||0||||||||Miki-Syo White #2 Ko Deba 105mm. Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki, Japan. But they also make all kinds of other tools and blades. This knife is a small ko deba that uses a traditional grind and white #2 carbon steel. It's used for fish but can also be used to cut all kinds of herbs and small vegetables. The blacksmith's name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: White #2 Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 2.5 oz (72 g) Edge Length: 103 mm Total Length: 217 mm Spine Thickness at Heel: 3 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kogatana||item-1||solidtemplate||kogatanas||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-kogatana-27mm-92.png||||||Mikisyo White #2 Kogatana 43mm||MS2-941015||resources > kogatanas > ||Knife Types > Kogatanas > ||45.000||45.000 ||||Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki Japan. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike. Here is a video of the master of kogatanas: Business Name: Mikisyo Location: Miki City Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: White #2 Cladding: Soft Iron Edge: Single Bevel Right Sided Weight: 4.5 oz/ 130 Blade Length: 43.5mm Overall Length: 175mm Spine Thickness at Heel: 4mm Blade Height at Heel: 30mm
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2unknoss||item-1||solidtemplate||eelknives||https://s.turbifycdn.com/aah/chefknivestogo/mikisyu-blue-2-unagi-knife-osaka-style-65mm-79.png||||||Mikisyo White #2 Unagi Knife Osaka Style 45mm||MS2-941016||resources > eelknives > ||Knife Types > Eel Knives > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki, Japan. The blade you see here is a type of kogatana called an Unagi knife and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Edge: Single Bevel Right Sided Weight: 5.5 oz (156 g) Edge Length: 60 mm Total Length: 186 mm Spine Thickness at Heel: 4 mm
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2unkn||item-1||solidtemplate||eelknives||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-unagi-knife-80.png||||||Mikisyo White #2 Unagi Knife Tokyo 145mm||MS2-941008||resources > eelknives > ||Knife Types > Eel Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of Unagi knife popular in Tokyo and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.
Each knife is made by hand so measurements will vary. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: White #2 Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 4.5 oz (128 g) Edge Length: 145 mm Total Length: 275 mm Spine Thickness at Heel: 4 mm Blade Height: 29 m
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mijakasw21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/mini-japanese-katana-sword-210mm-30.png||||||Mini Japanese Katana Sword 210mm||KT-22D||newarrivals > ||New Arrivals > ||20.000||20.000 ||||||||||||1||1||1||0||||||||This is a miniature replica katana designed as a decorative item or a letter opener. Made in Japan, the Tokugawa model features a stainless steel blade, black scabbard, and a display stand. The blade is not sharp and is intended for ornamental use only--perfect for a desk display or as a collectible gift. Total Length: 8.1 in (207 mm) Blade Length: 4.9 in (125 mm) Material: Stainless Steel Blade Blade is not sharp||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|misonoknives1||link.||solidtemplate||knives1||https://s.turbifycdn.com/aah/chefknivestogo/misono-knives-50.png||||||Misono Knives||||knives1 > ||Japanese Knives > ||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miaugy21||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-210mm-204.png||||||Misuzu AUS10 Gyuto 210mm||MDA-G21J||resources > japanese-knives > misuzu > ||Knife Types > Japanese Knives > Misuzu Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||The Misuzu AUS10 gyuto is a great-looking knife featuring a highly polished Damascus finish. The core steel is AUS10, which is a higher carbon version of the popular AUS8 alloy. The added carbon gives the edge a slightly higher level of retention while still allowing for ease of sharpening. It is hardened to about 60 Rockwell. The core steel is then given a multi-layer soft stainless steel cladding with a very nicely realized Damascus finish. The outer cladding not only adds strength to the blade but imparts lightness as well.
This is one very light knife indeed, weighing in at just 3.8 ounces. The blade length is longer than the name implies, coming in at 216mm. This is a really nice medium length for almost all cutting applications. Blade height is on the short side of average at 46mm. The spine is quite thin with very little taper.
This nimble knife boasts very good fit and finish and a good out-of-the-box edge. The profile is quite flat up to about 2/3 along, where it transforms to a gently curved edge to the tip. The traditional octagonal ho wood handle has a buffalo ferrule, which is well finished and comfortable in the hand. This is a lovely knife that will find favor with both professional and home cooks seeking a finely made tool that looks as good as it performs. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Grind: Even HRC: 60 Weight: 3.8 oz (108 g) Edge Length: 216 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miaugy24||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-240mm-207.png||||||Misuzu AUS10 Gyuto 240mm||MDA-G24J||resources > japanese-knives > misuzu > ||Knife Types > Japanese Knives > Misuzu Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Made in a small, family-run blacksmith shop in Miki, Japan, Misuzu knives are a beautiful new addition to our store. This 240mm gyuto is made with AUS10 stainless steel, a top-of-the-line steel from Aichi Steel. It has a gorgeous polished Damascus finish, which is made using a softer stainless steel. This not only adds to the great looks of the blade but also results in a knife that is easy to maintain and care for.
The blade length on this knife is slightly longer than advertised, at 245mm. The weight and blade height are slightly below average for this length. The spine is quite thin and therefore the knife has very little taper. The tip is very finely crafted and will be especially appreciated when more delicate cutting work is required.
Of course, the standout visual element of this line of knives is the highly polished Damascus cladding. It really sets these blades apart from most others. Together with a high level of fit and finish and a nicely made solid ho wood and buffalo horn octagonal handle, the Misuzu AUS10 gyuto strikes a handsome pose. But make no mistake, this is a performer first and foremost. We are really pleased to be able to bring this new line of kitchen knives to your attention and kitchen. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Grind: Even HRC: 60 Weight: 5.0 oz (142 g) Edge Length: 245 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|misuzunakiri||item-1||solidtemplate||aus8steel||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-nakiri-96.png||||||Misuzu AUS10 Nakiri 165mm||MDA-N16J||shopbysteel > aus8steel > ||Shop by Steel > AUS-8 Steel > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Nakiri-style knives are becoming increasingly popular in both home and professional settings. They look quite similar to a classic Japanese usuba but are regarded as an alternative to a deba. Unlike either, they are a two-sided blade. They are primarily intended for chopping vegetables. In fact, Nakiri Bocho translates to "knife for cutting greens." The nakiri differs according to the region of origin. In this case, the rectangular shape originates from the Tokyo area. Many people use a nakiri as an alternative to the santoku knife. Their flat profile and blunt tips make them especially useful to those who prefer a non-rocking style.
The Misuzu nakiri featured here is constructed from AUS10 stainless steel, which is then clad with a beautiful Damascus outer layer. This outer layer, or jigane, not only enhances the appearance of the blade but also protects and strengthens the inner layer, or hagane, of AUS10 steel. The cutting-edge steel is hardened to a Rockwell rating of 60+. While many stainless steels can be difficult to sharpen, this slightly softer rating results in an easier to sharpen edge, while still retaining its ability to hold that sharpness through extended use. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Grind: Even HRC: 60 Weight: 4.6 oz (130 g) Edge Length: 167 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miaupe15||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-petty-150mm-203.png||||||Misuzu AUS10 Petty 150mm||MDA-P15J||resources > japanese-knives > misuzu > ||Knife Types > Japanese Knives > Misuzu Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||AUS10 is a stainless steel made by Aichi Steel in Japan. It has roughly the same carbon content as the ever-popular alloy, 440C, but it is made with slightly less chromium, so it is a bit less rust resistant but a bit tougher. AUS10 has some vanadium added (which the 440 series lacks), which improves wear resistance and refines the grain for both toughness and the ability to sharpen to a very keen edge.
The highly polished Damascus outer layer of soft stainless steel is made by forge-welding several layers of the steel billets before grinding and acid etching. It finally receives a high polish finish that is simply stunning.
However, performance is just as important as aesthetics at Misuzu. The finely ground and sharpened blade is extremely light and thus extremely nimble. It is very thin, yet not at a loss of control or rigidity. You will be surprised at how usable this knife is. It can take on all but the largest of ingredients. In fact, many home cooks turn to their 150mm petty knives for almost all of their daily cutting and chopping needs.
The great-looking blade is mated to a solid octagonal ho wood handle with a buffalo horn ferrule. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Grind: Even HRC: 60 Weight: 2.2 oz (62 g) Edge Length: 153 mm Total Length: 276 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|misuzu||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-248.png||||||Misuzu Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||miaupe15 misuzunakiri miaugy21 miaugy24 miskkobu10 miskpe15 mivgbu16 miskbu16cu miskna16 miskkana17 mivgbu161 misuzu1 miwh2ya27le miwh2de18le ||||Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan. Some of the blades we get from them are made with a beautiful Damascus cladding over AUS10 stainless steel, heat-treated to about 60 Rockwell. Misuzu Cutlery has a gorgeous retail store in downtown Miki.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mivgbu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg-10-bunka-160mm-149.png||||||Misuzu SKS93 Bunka 160mm||MOV-M01||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||77.000||77.000 ||||||||||||1||1||1||0||||||||We have been carrying some other Misuzu knives with the Damascus cladding, now this is our first with carbon steel called SKS93 and clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell and it sharpens and performs similarly to Hitachi YCS3 carbon steel.
This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr and the stainless cladding makes it easy to care for. It's a really fun knife to try and one of the best-selling knives that Misuzu sells to their domestic customers over the past 70 years. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the use of the knives. Maker: Misuzu Location: Miki City, Japan Construction: San Mai Edge Grind: Even Edge Steel: SKS93 Cladding: Stainless Handle: D-shaped Ho Wood with Plastic Ferrule Weight: 3.0 oz (84 g) Edge Length: 157 mm Total Length: 293 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miskbu16cu||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-bunka-160mm-custom-205.png||||||Misuzu SKS93 Bunka 160mm||MOV-M01UY||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||95.000||95.000 ||||||||||||1||1||1||0||||||||We have been carrying some other Misuzu knives with the damascus cladding, now this is our first with a carbon steel called SKS93 and clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell and it sharpens and performs similarly to Hitachi YCS3 carbon steel. This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr and the stainless cladding makes it easy to care for. It's a really fun knife to try and one of the best selling knives that Misuzu sells to their domestic customers over the past 70 years. Misuzu Knives are produced by a small family run blacksmith shop in Miki, Japan. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives. Weight: 3.5 oz (98g) Blade Length: 157 mm Overall Length: 283 mm Spine Thickness at Heel: 1.9 mm Blade Height: 47.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miskkana17||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-kama-nakiri-170mm-215.png||||||Misuzu SKS93 Kama Nakiri 170mm||MOV-M07||resources > japanese-knives > misuzu > ||Knife Types > Japanese Knives > Misuzu Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Misuzu SKS93 Kama Nakiri 170mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.
We love low-priced knives that offer good performance and good looks. So we are particularly pleased to add this new range of kitchen cutlery to our store from the family-run blacksmith shop, Misuzu.
The small team of craftsmen use a steel called SKS93 as the basis of these budget blades. This is a tough, yet easy to sharpen, steel which is hardened to 60-61 Rockwell and then covered with a softer stainless steel cladding. The cladding protects the inner core from corrosion while adding strength to the blade. It is well-finished in an understated and traditional way. The plain D-shaped ho wood handle adds to this simple yet attractive aesthetic.
Nakiri knives are meant to cut vegetables. They are usually thin knives with a very flat profile. This nakiri is slightly unusual in that the shape, which is known as a Kamagata, features a rounded front that resembles a deba. This offers the user a real tip to process finer ingredients, over the more usual blunt square tip found on most nakiris. Unlike a deba, it is a thin blade with a symmetrical double-edge grind.
This is an all-around fun knife that is a great addition to a home chef's knife block and a wonderful tool to get new sharpeners the practice they need before moving on to more challenging blade shapes and grinds. Brand: Misuzu Location: Miki, Japan Construction: Mono Steel Steel Type: SKS93 Knife Type: Kama Nakiri Edge: Even Grind (See Photo) Edge Length: 165mm Height: 45mm Engraving: Stamped Handle: Ho Wood D Ferrule: Black Plastic
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miskkobu10||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-ko-bunka-105mm-235.png||||||Misuzu SKS93 Ko Bunka 105mm||MOV-M02||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||60.000||60.000 ||||||||||||1||1||1||0||||||||How can you not love the looks of this little knife? From the tanto style, sword-like tip to the cute engraving on the handle, this knife wants to be used! At the ridiculously low price why would you not want one in your kitchen?
Bunka knives are such versatile cutters. The pointed tip gets into places other blades simply cannot reach. The flat profile offers push cutters a great board contact area and less chance of accordion cuts. This is great blade for small tasks like chopping herbs and prepping garnishes. It’s short length makes it a good choice for in hand cutting too.
Made from SKS93 alloy, the blade is covered with a soft stainless cladding which makes maintenance a breeze. The blade face is very well finished and the traditional D-shaped Ho wood handle complements the simple looks perfectly.
Please Note: These knives often come with small cosmetic scratches during stamp engraving. They're minor and won't affect the use of the knives. Brand: Misuzu Location: Miki, Japan Steel: SKS93 Carbon Steel Profile: Ko Bunka Weight: 1.6 oz (48 g) Blade Length: 102 mm Total Length: 212 mm Spine Thickness at Base: 1.9 mm Blade Height: 34.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miskna16||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sk93-nakiri-165mm-125.png||||||Misuzu SKS93 Nakiri 165mm ||MOV-M05||resources > japanese-knives > misuzu > ||Knife Types > Japanese Knives > Misuzu Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Misuzu SKS93 Nakiri 165mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.
Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel which adds to the blade's strength and helps with ease of maintenance.
The knife is light for a nakiri of this length and has a nice grind and finish. It is a standard style nakiri with a flat profile and blunt rounded tip. The blade height is a conservative 45mm, which gives it a more gyuto-like feel than a taller nakiri which feels more cleaver-like. The edge is well made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives. Brand: Misuzu Location: Miki Japan Construction: Mono Steel Steel Type: SKS93 Knife Type: Nakiri Edge: Even Grind (See Photo) Edge Length: 165mm Height: 45mm Engraving: Stamped Handle: Ho Wood D Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miskpe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-petty-150mm-112.png||||||Misuzu SKS93 Petty 150mm||MOV-M03||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel which adds to the blade's strength and helps with ease of maintenance.
The edge is well made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives. Brand: Misuzu Location: Miki Japan Construction: Mono Steel Steel Type: SKS93 Knife Type: Petty Edge: Even Grind (See Photo) Edge Length: 147mm Height: 27mm Engraving: Stamped Handle: Ho Wood D Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mivgbu161||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-160mm-258.png||||||Misuzu VG10 Bunka 160mm||MOV-V01H8||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Misuzu VG10 Bunka 160mm
The iconic reverse tanto-style tip and short, tall blade result in a knife with a very purposeful look. Not surprisingly, this style of knife is getting more popular, given their do-it-all abilities. Bunkas are suitable for cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients or get into tight spaces. Many chefs use them as an alternative to a petty for garnish and detail work of all kinds.
The step up to VG-10 steel takes this great little knife into a higher place compared to its sibling, especially regarding edge stability, ease of sharpening, and stain resistance. As with the other knives in the line, the profile and grinds are similarly well-executed. It has a really nice thin spine that tapers down to the very fine tip. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: VG-10 Stainless Steel Grind: Even HRC: 60 Weight: 3.8 oz (108 g) Edge Length: 158 mm Total Length: 278 mm Spine Thickness at Base: 1.9 mm Blade Height: 49.2 mm Handle: Magnolia Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|misuzu1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-249.png||||||Misuzu VG10 Bunka 210mm||MOV-V00H8||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||195.000||195.000 ||||||||||||1||1||1||0||||||||Misuzu knives are a great new addition to our store. They are made in a small, family-run blacksmith shop located in Miki, Japan. So far, we have been selling knives constructed from SKS93 stainless steel, but recently they have sent us some new additions that are made with VG10. This is one of the most popular stainless steels among Japanese knife makers, as it possesses good edge retention and is very wear and corrosion resistant. The step up to VG10 steel takes these great knives to a higher level compared to their siblings, especially with regard to edge stability, ease of sharpening, and stain resistance.
The blade length of this knife is slightly longer than many bunka blades, which, together with the added height, results in a comfortable sized knife for most applications and users. There is a long flat spot from the heel to about two-thirds along the edge, which transitions into a gentle curve to the tip. This is a fairly lightweight knife that will appeal to those who seek a compact and easy-to-wield cutter. It has a very solid, reassuring feel in the hand and on the board.
This knife comes with a nice ho wood and buffalo horn handle in an octagonal shape. Maker: Misuzu Location: Miki City, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Weight: 4.5 oz (128 g) Edge Length: 209 mm Total Length: 348 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Handle: Ho Wood Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miwh2de18le||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-white-2-deba-180mm-lefty-113.png||||||Misuzu White #2 Deba 180mm Lefty||C29||resources > deba-knives > dekn18 > ||Knife Types > Deba Knives > Deba Knives 180mm > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Misuzu Knives, crafted in the heart of Miki, Japan, originate from a quaint, family-owned blacksmith workshop. This particular model features a left-handed deba knife, esteemed for its favored size of 180mm and constructed from the highly regarded Shirogami #2 steel. It boasts a beautiful handle alongside a refined Kasumi finish, adding a touch of elegance and uniqueness to this traditional culinary tool. Maker: Misuzu Hamono Location: Miki City, Japan Construction: Ni Mai Edge Steel: Shirogami #2 (White #2) Carbon Steel Cladding: Soft Iron Finish: Kasumi Grind: Left-Handed, Traditional Grind HRC: 60 Handle: Custom Amboynia Burl Octagonal Weight: 13.9 oz (396 g) Edge Length: 183 mm Total Length: 340 mm Spine Thickness at Base: 7 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miwh2ya27le||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-white-2-yanagiba-270mm-lefty-228.png||||||Misuzu White #2 Yanagiba 270mm Lefty||C23||resources > japanese-knives > misuzu > ||Knife Types > Japanese Knives > Misuzu Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Misuzu White #2 Yanagiba 270mm Left Handed, Traditional, Custom. Our latest addition to the Misuzu collection: a premier blade featuring White #2 carbon steel. Boasting a hardness of 60-61 on the Rockwell scale, this knife offers slicing performance on par with some of the best yanagibas made in Japan.
The core steel's propensity for quick burr formation ensures superior performance and ease of sharpening. Celebrated as one of Misuzu's top-selling knives among their domestic clientele for over seven decades, this knife promises utility and a slice of craftsmanship history. Crafted by a dedicated family-owned shop in Miki, Japan, the knife excels at wafer-thin slices. Left-handed customers will be impressed with the left-handed grind of the blade and the comfortable octagonal custom handle. Brand: Misuzu Location: Miki, Japan Steel: Hitachi White #2 Carbon Steel Profile: Yanagiba, Left-Handed Grind Weight: 6.8 oz (192 g) Edge Length: 262 mm Total Length: 415 mm Spine Thickness at Base: 4 mm Blade Height: 33.5 mm Handle: Custom Ironwood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2si16||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/takemoto-shirogami-2-sickle-165mm-133.png||||||Mitsugo Hoe 390mm||Mitsugo-107||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||30.000||30.000 ||||||||||||1||1||1||0||||||||This Japanese garden tool is called a Mitsugo, which means "Triple," referring to the tines on this handy tool for aerating the soil and digging weeds.
Location: Ono City Japan Handle length: 330mm Handle: Magnolia Wood Type: Mitsugo meaning triple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|micastax10||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-ax-100mm-58.png||||||Mizuno Carbon Steel Axe 100mm||MZN-2||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Mizuno carbon steel axe is crafted by Mizuno Seisakujo. It serves various purposes and proves highly effective on a range of wood types. Thanks to its oversized head, it excels at smaller splitting tasks such as creating kindling. While it's not designed for blunt strokes, it shines in detailed cutting tasks. Handle this axe with care and finesse, and you will be rewarded with unmatched speed and productivity. Workshop: Mizuno Seisakujo Blacksmith: Isao Mizuno Location: Japan Weight: 1 pound, 12 oz (800 g) Edge Length: 103 mm Total Length: 337 mm Axe Head Length: 137 mm Axe Head Thickness: 23.5 mm Handle: Oak, Stained, Straight Carbon Steel Includes Leather Head Cover||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|micastaxe||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-78mm-61.png||||||Mizuno Carbon Steel Axe 78mm||MZN-1||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The Mizuno carbon steel axe is crafted by Mizuno Seisakujo. It serves various purposes and proves highly effective on a range of wood types. Thanks to its oversized head, it excels at smaller splitting tasks such as creating kindling. While it's not designed for blunt strokes, it shines in detailed cutting tasks. Handle this axe with care and finesse, and you will be rewarded with unmatched speed and productivity. Workshop: Mizuno Seisakujo Blacksmith: Isao Mizuno Location: Japan Weight: 1 pound, 9 oz (726 g) Edge Length: 78 mm Overall Length: 345 mm Axe Head Length: 123 mm Axe Head Thickness: 23.5 mm Handle: Oak, Stained, Straight Steel: Carbon Steel Includes Leather Head Cover Workshop: Mizuno Seisakujo Blacksmith: Isao Mizuno Location: Japan Weight: 1 pound, 11 oz (752 g) Edge Length: 80 mm Total Length: 360 mm Axe Head Length: 128 mm Axe Head Thickness: 24.2 mm Handle: Oak, Stained, Curved Steel: Carbon Steel Includes Leather Head Cover||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mochwisaca16||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/moribashi-chopsticks-with-saya-case-165mm-10.png||||||Moribashi Chopsticks with Saya & Case 165mm||MoChop-165||knife-accessories > moribashi > ||Accessories > Chopsticks > ||117.000||117.000 ||||||||||||1||1||1||0||||||||
Elevate your plating with these traditional Moribashi—precision chopsticks used by professional chefs for the meticulous art of Japanese food presentation. Crafted from rich ebony wood and topped with buffalo horn ferrules, these chopsticks offer a refined balance of elegance and functionality.
The slim, tapered tips allow for delicate and accurate placement of ingredients, making them ideal for garnishing, sashimi arrangement, or final touches on kaiseki-style dishes. The natural weight and smooth finish of the ebony provide a comfortable, confident grip, while the buffalo horn adds a touch of timeless sophistication.
Whether you're a chef perfecting your plating or a collector of fine kitchen tools, these Moribashi offer both beauty and precision in equal measure. Material: Ebony wood with buffalo horn ferrules Use: Professional plating and garnishing Made in Japan Weight of Pair: 2.1 oz (60 g) Weight with Saya: 3.4 oz (98 g) Length of Metal End: 165 mm Total Length: 310 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mochsetwisac||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/moribashi-chopsticks-with-saya-case-180mm-10.png||||||Moribashi Chopsticks with Saya & Case 180mm||MoChop-180||knife-accessories > moribashi > ||Accessories > Chopsticks > ||119.000||119.000 ||||||||||||1||1||1||0||||||||
Elevate your plating with these traditional Moribashi—precision chopsticks used by professional chefs for the meticulous art of Japanese food presentation. Crafted from rich ebony wood and topped with buffalo horn ferrules, these chopsticks offer a refined balance of elegance and functionality.
The slim, tapered tips allow for delicate and accurate placement of ingredients, making them ideal for garnishing, sashimi arrangement, or final touches on kaiseki-style dishes. The natural weight and smooth finish of the ebony provide a comfortable, confident grip, while the buffalo horn adds a touch of timeless sophistication.
Whether you're a chef perfecting your plating or a collector of fine kitchen tools, these Moribashi offer both beauty and precision in equal measure. Material: Ebony wood with buffalo horn ferrules Use: Professional plating and garnishing Made in Japan Weight of Pair: 2.3 oz (66 g) Weight with Saya: 3.5 oz (98 g) Length of Metal End: 180 mm Total Length: 325 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasbu17||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-bunka-170mm-388.png||||||Moritaka AS Bunka 170mm||Moritaka-Bunka||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||175.000||175.000 ||||||||||||1||1||1||0||||||||The Moritaka Bunka is the ultimate general-purpose kitchen companion. Compact for easy handling, yet tall enough to handle efficient chopping and push-cutting, this knife delivers the perfect balance between control and versatility. Handcrafted by Moritaka Hamono in Yatsushiro, Japan, this bunka features Aogami Super Steel with an impressive Rockwell hardness of 65+-. This premium steel not only takes an exceptionally sharp edge but also maintains it through extended use, making it an ideal choice for both home cooks and professionals.
The octagonal handle, made from magnolia wood, offers a comfortable grip, while the buffalo horn ferrule adds a touch of elegance and stability. This knife showcases the signature kurouchi finish that enhances its rustic, artisanal look, as well as a stainless steel tang to ensure durability and resistance to corrosion. Remember that this knife is made with a carbon steel edge and needs to be towel-dried after use.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.1 oz (116 g) Edge Length: 172 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka4||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-chinese-cleaver-190mm-168.png||||||Moritaka AS Chuka Bocho 190mm||Moritaka-Cleaver190||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||340.000||340.000 ||||||||2.000 ||||1||1||1||0||||||||Chuka Bochos are Chinese cleavers, and Moritaka makes a perfect one! They primarily serve as chefs' knives in traditional Chinese kitchens. They can be used for veggie prep and slicing on the bias across thinner proteins like chicken breast. These are very tall blades that provide for a nice gliding surface while chopping and for food transfer onto your cooking surface.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Location: Kumamoto Prefecture, Japan Construction: Hammer Forged, San Mai Core Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Weight: 12.9 oz (368 g) Edge Length: 196 mm Total Length: 352 mm Spine Thickness at Heel: 4 mm Blade Height: 104 mm Handle: Ho Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moaschbo21||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuko-bocho-210mm-113.png||||||Moritaka AS Chuka Bocho 210mm||Moritaka-Cleaver210||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||375.000||375.000 ||||||||||||1||1||1||0||||||||Moritaka Hamono has presented us with some truly fantastic knives in their Supreme series. Hand forging swords and knives for many centuries, Moritaka imbues their blades with a sense of tradition made manifest through the rustic aesthetic of the kurouchi finish, exceptionally well executed grinds, and impeccably treated Aogami Super core steel.
This Chuko Bocho (Chinese Knife) has more than enough length to cover large veggie prep work with ease. The core steel is taken to a Rockwell Hardness rating of 64-65 and is capable of a highly acute and very refined edge. Fit and finish on these knives are very good, though it should be noted that despite the kurouchi finish, the iron cladding and core steel are still reactive and should be cared for as such. These are truly fantastic hand-crafted blades that we are able to offer at very attractive prices.
Each knife is made by hand so measurements may vary. Brand: Moritaka Aogami Super Blacksmith: Moritaka Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Steel: Aogami Super Steel, Inserted by Moritaka Cladding: Soft Iron Finish: Kurouchi Tang: Stainless Edge: 50/50 (See Photo) Handle: Ho Wood Octagonal Weight: 1 lb. 2.4 oz (524 g) Edge Length: 216 mm Total Length: 370 mm Spine Thickness at Heel: 5 mm Blade Height: 116 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moaschbo19cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-custom-61.png||||||Moritaka AS Chuka Bocho 210mm Custom||C245||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Chuka Bochos are Chinese cleavers, and Moritaka makes a perfect one! They primarily serve as chefs' knives in traditional Chinese kitchens. They can be used for veggie prep and slicing on the bias across thinner proteins like chicken breast. These are very tall blades that provide for a nice gliding surface while chopping and for food transfer onto your cooking surface.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users. Blacksmith: Moritaka Location: Kumamoto Prefecture, Japan Construction: Hammer Forged, San Mai Core Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Weight: 1 pound 3 oz (540 g) Edge Length: 215 mm Total Length: 355 mm Spine Thickness at Heel: 4 mm Blade Height: 115 mm Handle: 4,000-Year-Old Bog Oak, Oval-Shaped||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasknwibogo||item.||solidtemplate||moritaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-knives-with-bog-oak-handles-22.png||||||Moritaka AS Customs||||specials > forknco > moritaka-knives > ||Resources > For Knife Collectors > Moritaka Knives > ||||||||||||||||0||1||0||0||||moasho15cu moasna18ch moastanacu moaschbo19cu moritaka5 moaski21 moasgy24cu moasgy25cu moasgy27ch moaski27cu ||||Moritaka Hamono represents centuries of knife craftsmanship, embodying a rich heritage in traditional knife making. Today, the Moritaka family specializes in creating exceptional kitchen knives, showcasing their expertise with their premier line. Crafted from Aogami Super Steel and boasting an impressive RC Hardness of 64-65, these knives are celebrated for their unparalleled sharpness and precision.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasde16||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-165mm-231.png||||||Moritaka AS Deba 165mm||Moritaka-Deba165||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||240.000||240.000 ||||||||||||1||1||1||0||||||||One of the three iconic knives in the Japanese kitchen world is the deba. The deba originated during the Edo period, in the city of Sakai. It was originally designed to cut tobacco for the Portuguese traders. Over the years it became more popular for general kitchen use picking up some refinements along the way to becoming the deba we know today.
The deba's robust construction and blade thickness are mated to a more obtuse angle on the back of the heel. This allows the user to cut off the heads of fish without damage to the flesh. The rest of the blade is then used to ride against the fish bones, separating out the fillet.
The deba's most obvious feature is the very thick spine and heavy weight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties, including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
Unlike classic single-beveled deba knives, the Moritaka AS Deba 165mm features a double-bevel grind with a 50/50 profile. This makes the knife easier to use and sharpen. Speaking of which, the core steel is a rather high 64 HRC, which is at the upper end of the scale for Aogami Super. So while this results in a very hard and somewhat delicate edge, it is still a fairly easy blade to sharpen. And these Moritaka AS knives really do take a screaming edge!
Each knife is made by hand so measurements may vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even Weight: 8.7 oz (246 g) Edge Length: 165 mm Total Length: 309 mm Spine Thickness at Base: 7 mm Blade Height: 54 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritakadeba1||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-deba-180mm-221.png||||||Moritaka AS Deba 180mm||Moritaka-Deba180||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme knives are excellent pieces of blade-craft. Aogami Super treated to HRC 64-65 comprises the core of this line and is clad in softer iron. Moritaka chooses to present these knives with a gorgeous kurouchi finish, which bolsters the blades' anti-corrosive properties. The grinds on this series are excellent and the edges are an absolute dream to work with. Easy to sharpen through high grits and capable of steep edge angles, the edge is nonetheless durable and exhibits great retention.
This 180mm deba is also sometimes referred to as a Western deba due to the symmetrical grind and edge bevel. This can be advantageous as the edge is more durable than its single-bevel counterparts and can be used in more applications than simply breaking down whole fish. This is also a tremendous knife for left-handed users who are looking to explore the pattern but don't want to pay large sums of money to have a left-handed run produced by the smith in Japan. Fit and finish are excellent on these knives, and given the amount of metal that is used to produce debas, this is one of the best values to be found in handcrafted AS steel. Please note that these knives now have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 8.9 oz (252 g) Edge Length: 179 mm Total Length: 325 mm Spine Thickness at Heel: 8 mm Blade Height: 56 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka9||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-gyuto-210mm-as-15.png||||||Moritaka AS Gyuto 210mm||Moritaka-Gyuto210||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||190.000||190.000 ||||||||1.000 ||||1||1||1||0||||||The Moritaka Gyuto 210mm features Aogami Super steel with a kurouchi finish, 700 years of blacksmithing tradition, and a razor-sharp 50/50 grind. Hand-forged in Yatsushiro, Japan.||Moritaka Supreme knives showcase the performance of Aogami Super steel clad in softer iron with a traditional kurouchi finish. Moritaka is among the most respected makers in Japan, with over 700 years of continuous blade-forging experience, and this history is reflected in every knife they produce. The Moritaka Supreme Gyuto 210mm is an excellent example of their craft, combining classic style with modern performance.
This 210mm gyuto features a thin profile at the tip and behind the edge, giving it excellent cutting ability and control. The well-balanced feel in the hand makes it easy to use for long prep sessions, while the 50/50 convex grind allows ingredients to separate cleanly. Aogami Super steel is prized for its ability to take a razor-sharp edge and maintain it longer than most other carbon steels. With its higher alloy content, it also develops patina at a slower rate. These qualities make this knife a standout option for cooks seeking a professional Japanese gyuto at a competitive price.
The octagonal handle is now crafted from magnolia wood, replacing the yew shown in the video.
Care instructions: As with all carbon steel knives, wash and dry immediately after use and avoid prolonged contact with acidic foods. Store in a dry place and sharpen regularly to maintain peak performance.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.4 oz (125 g) Edge Length: 209 mm Total Length: 353 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka5||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-chinese-cleaver-210mm-56.png||||||Moritaka AS Gyuto 210mm Chestnut||210-Chestnut||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||250.000||250.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 210mm Gyuto is another fine example of the maker's skill in applying a 50/50 grind to a traditional Japanese profile, enhancing versatility and ease of use while creating an ambidextrous cutting experience. Gyutos are prized for their adaptability, excelling in a wide range of kitchen tasks and earning a permanent place in many chefs' knife rolls. The pointed tip and smooth push-pull cutting action make it a natural choice for both precision and speed. For those who appreciate the gyuto profile but have limited workspace, this 210mm version offers all the utility of a full-sized chef's knife in a more compact form.
At the heart of the Moritaka Supreme line is expertly heat-treated Aogami Super steel, renowned for its ability to take and hold a razor-sharp edge. This high-carbon core is clad in soft iron and finished with a rustic kurouchi texture that, while still reactive, provides improved resistance to corrosion. With over 700 years of forging tradition, Moritaka Hamono produces some of the most distinctive knives available—offering outstanding performance, premium materials, and hand-crafted character at remarkable value.
This blade is fitted with a comfortable D-shaped chestnut handle, offering a secure and ergonomic grip for extended use. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: D-Shaped Chestnut Ferrule: Buffalo Horn Weight: 5.4 oz (152 g) Edge Length: 210 mm Total Length: 336 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka8||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-gyuto-240mm-245.png||||||Moritaka AS Gyuto 240mm ||Moritaka-Gyuto240||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||220.000||220.000 ||||||||1.100 ||||1||1||1||0||||||||Moritaka Hamono has been crafting swords since the 13th century and has been making kitchen cutlery for five generations. The brand's longevity is a testament to the quality of their knives, the tradition of which is tangible the instant you pick one up. Moritaka’s Supreme series offers handcrafted knives containing a core of Aogami Super steel forged with a soft iron cladding and a beautiful kurouchi finish. Kurouchi not only provides a very singular aesthetic to these blades but also protects the cladding from corrosion and rusting. This most recent batch of knives has slightly thicker spines, making the A saya too small and the B too big. Get the blade guard instead.
Moritaka knives feel at once both substantial yet nimble in hand and are crafted with a compound/convex grind that does a remarkable job separating ingredients. The highlight of this series of hand-forged knives is the core steel. Taken up to 65 HRC, the Aogami Super in these blades is beautiful. Able to handle incredible levels of refinement and steep edges, the steel just feels downright sexy. Edge retention is superb, and durability is very high. To own this 240mm gyuto is to participate in a centuries-old tradition of Japanese blade-craft at its finest.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 5.9 oz (167 g) Edge Length: 239 mm Total Length: 388 mm Spine Thickness at Heel: 3.4mm Blade Height: 48 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||Moritaka||||0||~~|^^|moasgy24cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-custom-673.png||||||Moritaka AS Gyuto 240mm Custom||C230||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Moritaka Hamono has been crafting swords since the 13th century and has been making kitchen cutlery for five generations. The longevity of the brand is a testament to the quality of their knives, the tradition of which is tangible the instant you pick one up. Moritaka’s Supreme series offers handcrafted knives containing a core of Aogami Super steel forged with a soft iron cladding and a beautiful kurouchi finish. Kurouchi not only provides a very singular aesthetic to these blades, but also protects the cladding from corrosion and rusting.
Moritaka knives feel at once both substantial yet nimble in the hand, and are crafted with a compound/convex grind that does a remarkable job separating ingredients. The highlight of this series of hand-forged knives is the core steel. Taken up to 65 HRC, the Aogami Super in these blades is a thing of beauty. Able to handle incredible levels of refinement and steep edges, the steel just feels downright sexy. Edge retention is superb and durability is very high. To own this 240mm gyuto is to participate in a centuries-old tradition of Japanese blade-craft at its finest.
The blade is paired with a lovely custom octagonal handle made with 4,000-year-old bog oak. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal 4,000-Year-Old Bog Oak Ferrule: Blackwood Spacer: G10 Weight: 5.7 oz (160 g) Edge Length: 242 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasgy25||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-299.png||||||Moritaka AS Gyuto 250mm||Moritaka-Gyuto250||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||240.000||240.000 ||||||||||||1||1||1||0||||||||This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (see choil photo) Finish: Kurouchi Handle: Octagonal Magnolia Ferrule: Buffalo Horn Weight: 5.8 oz (164 g) Edge Length: 251 mm Total Length: 399 mm Spine Thickness at Heel: 3.5 mm Blade Height: 49 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasgy25cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-custom-575.png||||||Moritaka AS Gyuto 250mm Custom||C235||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||290.000||290.000 ||||||||||||1||1||1||0||||||||This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients, and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
The blade is paired with a lovely custom, 4,000-year-old, bog oak octagonal handle. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (see choil photo) Finish: Kurouchi Handle: Custom Bog Oak Octagonal Weight: 6.1 oz (174 g) Edge Length: 245 mm Total Length: 408 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka7||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-gyuto-270mm-162.png||||||Moritaka AS Gyuto 270mm||Moritaka-Gyuto270||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||250.000||250.000 ||||||||1.200 ||||1||1||1||0||||||||These knives are crafted by the skilled blacksmiths of Moritaka Hamono, a family-owned business that has been forging blades for over 700 years. The 270mm gyuto knife is a perfect example of the expertise and attention to detail that goes into each Moritaka knife.
The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The handle is octagonal in shape and made of magnolia wood, a traditional Japanese handle material known for its durability and beauty. The ferrule is made of buffalo horn, adding a touch of elegance to the knife.
While not inexpensive, we believe that the level of performance, quality of steel, and tradition offered by Moritaka knives make them a tremendous value. Please note that we do not have a saya for this knife. Order yours today and experience the difference in quality.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Ferrule: Buffalo Horn Weight: 8.3 oz (235 g) Edge Length: 269 mm Total Length: 422 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Rockwell Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||Moritaka||||0||~~|^^|moasgy27ch||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-chestnut-79.png||||||Moritaka AS Gyuto 270mm Custom||C255||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||300.000||300.000 ||||||||||||1||1||1||0||||||||These knives are crafted by the skilled blacksmiths of Moritaka Hamono, a family-owned business that has been forging blades for over 700 years. The 270mm gyuto knife is a perfect example of the expertise and attention to detail that goes into each Moritaka knife.
The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The blade is paired with a lovely custom octagonal handle made with 4,000-year-old bog oak.
Experience a higher level of performance, quality of steel, and tradition offered by Moritaka knives. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Custom Bog Oak Octagonal Weight: 7.7 oz (218 g) Edge Length: 271 mm Total Length: 428 mm Spine Thickness at Heel: 4 mm Blade Height: 53 mm Rockwell Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moho15||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-honesuki-150mm-165.png||||||Moritaka AS Honesuki 150mm||Moritaka-Honesuki||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||165.000||165.000 ||||||||2.000 ||||1||1||1||0||||||||Aogami Super, perfectly rendered, is found at the core of Moritaka Supreme knives. The treatment of these knives has the steel achieving a Rockwell Hardness of 63-64. The core steel is wrapped in reactive iron cladding; however, the kurouchi finish on these knives does an excellent job of preventing corrosion. That said, these knives are fully reactive and should be kept dry and wiped down during use.
Moritaka draws on the company's 700 years of experience producing hand-forged blades to produce this 150mm honesuki, or poultry knife. The edges on this knife can be taken extremely steep and through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker's bevel angle in place to avoid chipping when working through poultry joints. We highly recommend this knife for left-handed users as Moritaka has ground the blade symmetrically, which is not the case with most honesukis you will find.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 4.1 oz (116 g) Edge Length: 153 mm Total Length: 285 mm Spine Thickness at Heel: 3.5 mm Blade Height: 43 mm Double beveled 50/50 edge grind Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasho15cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-honesuki-150mm-custom-652.png||||||Moritaka AS Honesuki 150mm Custom||C205||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Aogami Super steel, perfectly executed, lies at the core of Moritaka Supreme knives. This steel is heat treated to an impressive Rockwell hardness of 64 to 65 HRC, allowing the blade to achieve exceptional sharpness and edge retention. The core is clad in reactive iron, while the traditional kurouchi finish offers some protection against corrosion. These knives remain fully reactive and should be kept dry and wiped clean after each use.
Drawing on more than 700 years of blacksmithing tradition, Moritaka produces hand-forged blades that embody both performance and heritage. This 150mm honesuki, designed as a poultry boning knife, is ground symmetrically, making it an excellent choice for both right- and left-handed users. The edge can be refined to a very acute angle on whetstones, though for poultry work it is advisable to keep the maker’s grind angle in place to reduce the risk of chipping around joints.
The blade is fitted with a traditional D-shaped chestnut handle capped with a buffalo horn ferrule, providing both durability and a secure grip. This combination of premium steel, expert forging, and thoughtful handle design makes the Moritaka Supreme Honesuki 150mm a superb tool for serious cooks seeking a handcrafted Japanese knife of the highest quality. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 4.6 oz (132 g) Edge Length: 150 mm Total Length: 283 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm Double beveled 50/50 edge grind||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moas21ki||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-210mm-kiritsuke-gyuto-122.png||||||Moritaka AS Kiritsuke 210mm||Moritaka-Kiritsuke210||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||210.000||210.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 210mm Kiritsuke is another instance where the maker has applied 50/50 geometry to a traditional Japanese pattern in order to heighten versatility and ease of use, and create an ambidextrous profile. Kiritsukes may lack some of the versatility of a gyuto, but the sword tip certainly makes up for some of that and how prodigious this pattern is for push and pull cutting make it a favorite addition to many cooks' blocks. If you are interested in the pattern, but have limited board space, this knife is a particularly good selection as there are relatively few kiritsukes that come in below 240 mm.
The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements will vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 5.1 oz (145 g) Edge Length: 208 mm Total Length: 355 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moaski21||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-custom-337.png||||||Moritaka AS Kiritsuke 210mm Custom||C215||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||250.000||250.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 210mm Kiritsuke is another instance where the maker has applied 50/50 geometry to a traditional Japanese pattern in order to heighten versatility and ease of use, and create an ambidextrous profile. Kiritsukes may lack some of the versatility of a gyuto, but the sword tip certainly makes up for some of that, and how prodigious this pattern is for push and pull cutting makes it a favorite addition to many cooks' blocks. If you are interested in the pattern, but have limited board space, this knife is a particularly good selection, as there are relatively few kiritsukes that come in below 240 mm.
The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives.
The blade is paired with a lovely bog oak, octagonal handle. Blacksmith: Moritaka Hamono Location: Yatsushiro Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: 4,000 Year Bog Oak Octagonal (Trust Photos not Video) Ferrule: Blackwood Weight: 5.4 oz (150 g) Edge Length: 210 mm Total Length: 336 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka13||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-kiritsuke-gyuto-240mm-112.png||||||Moritaka AS Kiritsuke 240mm||Moritaka-Kiritsuke240||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||240.000||240.000 ||||||||1.000 ||||1||1||1||0||||||||To put the age of Moritaka Hamono into perspective, Westerners still believed the world was flat when Moritaka began producing hand forged blades. Over 700 years of tradition and craftsmanship have been brought to bear in the Moritaka Supreme series of knives which house a core of Aogami Super (AS) steel between layers of softer iron cladding. Ever innovating, Moritaka welds a stainless tang to a hand forged blade to prevent corrosion under the handle. Indeed, the kurouchi finish on these blades also improves the corrosion resistance of otherwise highly reactive cladding. The symmetric grinds on Moritaka Supreme knives get very thin behind the edge and display a degree of convexing to aid in ingredient separation. Finding handcrafted blades of this caliber, and premium AS steel at this price point, is a virtual impossibility, making the Supreme series of knives some of the best values on our site.
The 240mm kiritsuke comes double-beveled and symmetrically ground in Western style, which adds some durability to the edge and an ambidextrous personality to the blade overall. The pattern is excellent for push and pull cutting, and the flatter edge also makes it a fairly decent slicer. These characteristics make it a favorite with cooks who see a good bit of protein work and veggie prep that does not require rocking through large ingredients. Please note that these knives have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Magnolia Octagonal Ferrule: Buffalo Horn Weight: 7.1 oz (201 g) Edge Length: 239 mm Total Length: 387 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||Moritaka||||0||~~|^^|moaski27cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-270mm-custom-638.png||||||Moritaka AS Kiritsuke 240mm Custom||C220||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Moritaka does a phenomenal job with the Aogami Super (AS) steel at the core of their Supreme series. Heat-treated to HRC 64–65, these blades take exceptionally fine edges, hold their sharpness, and offer excellent edge retention. The core steel is clad in iron and finished in a rustic kurouchi style, lending both performance and character. Each knife is hand-forged with outstanding grinds, a testament to Moritaka's 700 years of blade-forging tradition. Even with this pedigree, the Supreme series represents one of the best values in handcrafted Japanese cutlery.
The 240mm kiritsuke is a versatile length, well-suited for both professional chefs and serious home cooks. It offers plenty of cutting power while remaining nimble and manageable on most kitchen boards. Unlike traditional kiritsuke profiles, this knife is ground 50/50, making it equally effective for both right- and left-handed users.
The blade is complemented by a striking custom octagonal handle crafted from 4,000-year-old bog oak, adding elegance to its proven performance. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super (AS) Cladding: Iron Finish: Kurouchi HRC: 64–65 Weight: 6.7 oz (192 g) Edge Length: 240 mm Total Length: 390 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: 4,000-Year Bog Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moki27||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-kiritsuke-gyuto-270mm-140.png||||||Moritaka AS Kiritsuke 270mm||Moritaka-Kiritsuke270||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||260.000||260.000 ||||||||2.000 ||||1||1||1||0||||||||Moritaka does a phenomenal job with the Aogami Super (AS) found at the core of their Supreme series of knives. These knives are treated to an HRC of 64-65, which provides for an edge that can be taken to very steep angles, holds high levels of refinement, and has excellent retention. These knives wrap the AS with iron cladding and a kurouchi finish. Moritaka Supreme knives are handcrafted with wonderful grinds and provide exceptional performance. All of this should come as no surprise given the company's 700 years of blade-forging history. What is surprising is the price that these tremendous knives are offered at, making them an exceptional value.
270mm in a kiritsuke tends to be the favored length for pro cooks who have the available cutting real estate to work with. The additional length and weight can be beneficial when chopping a lot of produce and lets the knife get a bit more elevation, able to cover larger objects. This kiri is 50/50 on the grind and the bevel, making it more versatile than its traditional brethren and able to be wielded with identical performance by both right- and left-handed users.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Handle: Octagonal Ho Wood with Buffalo Horn Ferrule Weight: 8.6 oz (244 g) Edge Length: 272 mm Total Length: 427 mm Spine Thickness at Heel: 4 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||Moritaka||||0||~~|^^|moasknwimaha||item.||solidtemplate||moritaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-knives-with-ho-wood-handles-21.png||||||Moritaka AS Knives With Ho Wood Handles||||specials > forknco > moritaka-knives > ||Resources > For Knife Collectors > Moritaka Knives > ||||||||||||||||0||1||0||0||||moritaka12 moho15 moritaka3 moasde16 moritaka1 mosu16pe moasbu17 moritaka6 moritakadeba1 moaslona18 moastana moassa18 moritaka4 moaschbo21 moritaka9 moas21ki moritaka8 moritaka13 moasyasu24 moasgy25 moritaka7 moki27 moritaka11 mohabust ||||Moritaka Hamono stands as a testament to generations of expert knife craftsmanship, rooted deeply in a storied tradition of knife making. These knives are forged from the revered Aogami Super Steel, which allows for unmatched sharpness and precision. Each blade is carefully shaped with 50/50 bevels, guaranteeing a cutting experience that is both balanced and supremely effective.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moassa18||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-santoku-185mm-118.png||||||Moritaka AS Large Santoku 185mm||Moritaka-Santoku185||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Like all Moritaka Supreme knives, this kurouchi-finished santoku sports a core of very hard Aogami Super steel which can take an incredibly acute and refined edge. This steel is also slightly less reactive than other carbon steels due to the high alloy content.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and exceptional value. It comes with a nice octagonal magnolia wood handle with a buffalo horn ferrule.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.3 oz (122 g) Edge Length: 186 mm Total Length: 325 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moaslona18||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-223.png||||||Moritaka AS Long Nakiri 180mm||Moritaka-Nakiri180||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Over 700 years of hand forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC which is a superb treatment for this steel. Edge retention is top-notch as is the out of the box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic which enhances the traditional character of this lovely nakiri. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
Each knife is made by hand so measurements may vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi HRC: 64-65 Edge Grind: Even Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 5.8 oz (164 g) Edge Length: 180 mm Total Length: 327 mm Spine Thickness at Heel: 3 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasna18ch||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-nakiri-180mm-chestnut-58.png||||||Moritaka AS Long Nakiri 180mm - Custom||C265||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC, which is a superb treatment for this steel. Edge retention is top-notch, as is the out-of-the-box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic, which enhances the traditional character of this lovely nakiri. It also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones, where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi HRC: 64-65 Edge Grind: Even Handle: Burnt Chestnut, D-shaped Weight: 5.3 oz (152 g) Edge Length: 182 mm Total Length: 332 mm Spine Thickness at Base: 3 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka1||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-nakiri-165mm-227.png||||||Moritaka AS Nakiri 165mm||Moritaka-Nakiri165||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||170.000||170.000 ||||||||2.000 ||||1||1||1||0||||||||Aogami Super is steel prized for its wear resistance, ease of sharpening, and ability to achieve exceptional levels of hardness and, by extension, very refined and acute edges. This steel is found at the core of the Moritaka Supreme 165mm nakiri and is heat-treated to achieve a Rockwell Hardness rating of 64-65, which we find to be an excellent hardness for AS. The core steel is clad in soft iron and rendered with a kurouchi finish, which provides a beautiful rustic aesthetic to the blade.
Crafting blades since the 13th century, Moritaka Hamono produces some truly prodigious knives at very attractive price points.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.9 oz (139 g) Edge Length: 166 mm Total Length: 308 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka12||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-petty-130mm-234.png||||||Moritaka AS Petty 130mm||Moritaka-Petty130||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||135.000||135.000 ||||?wmode=transparent"||||1.000 ||||1||1||1||0||||||||Moritaka Hamono has been producing hand-forged blades for over 700 years. Centuries of knowledge and tradition have culminated in the production of Moritaka's Supreme series of knives. Aogami Super (AS) steel, treated to achieve a Rockwell Hardness rating of 64-65, is found at the core of this 130mm petty. The AS steel in Moritaka's knives is excellent. Very hard, capable of extreme levels of refinement and acuteness, and less prone to corrosion than many other carbon steels, the edge of this knife is a dream to sharpen and cut with. Clad in softer iron with a kurouchi finish, the rustic aesthetics are both pleasing and evocative of the deep tradition of Moritaka Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 1.8 oz (51 g) Edge Length: 133 mm Total Length: 250 mm Spine Thickness at Heel: 2.5 mm Blade Height: 30 mm Handle: Octagonal Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka3||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-petty-150mm-197.png||||||Moritaka AS Petty 150mm||Moritaka-Petty150||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||150.000||150.000 ||||||||1.000 ||||1||1||1||0||||||||Part of Moritaka's Supreme series of kitchen knives, this 150mm petty boasts a core of Aogami Super steel clad in softer iron. The kurouchi finish on these knives provides a wonderful rustic aesthetic to the blades and also aids in corrosion resistance. The convex grind on the knives is symmetric and gets very thin behind the edge. Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives and both the performance and character of these blades are reflective of that. What's more, these knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that is offered up here.
Please note that the video on the page is not current--the handles are now made with ho wood and buffalo horn. The photos are current.
Each knife is made by hand so measurements will vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even Weight: 2.2 oz (64 g) Edge Length: 154 mm Total Length: 270 mm Spine Thickness at Heel: 3 mm Blade Height: 32 mm Handle: Octagonal Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mosu16pe||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-supreme-165mm-petty-94.png||||||Moritaka AS Petty 165mm||Moritaka-Petty165||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Moritaka has been crafting hand-forged blades to exacting standards for over seven centuries. The amount of skill, tradition, and knowledge gained and transferred through the generations of Moritaka Hamono smiths is formidable and brought to bear in the production of this medium-sized petty. Sporting 50/50 convex grinds and a superbly treated core of Aogami Super, these kurouchi finished blades are not only exceptional performers, but represent extreme value given the handcrafted nature and premium steel offered up in the Supreme series.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 2.8 oz (79 g) Edge Length: 169 mm Total Length: 305 mm Spine Thickness at Heel: 3 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka6||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-santoku-170mm-217.png||||||Moritaka AS Santoku 170mm||Moritaka-Santoku170||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||165.000||165.000 ||||||||2.000 ||||1||1||1||0||||||||Like all Moritaka Supreme knives, this kurouchi-finished santoku sports a core of very hard Aogami Super steel, which can take an incredibly acute and refined edge. This steel is also slightly less reactive than other carbon steels due to the high alloy content.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and an exceptional value.
The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.1 oz (116 g) Edge Length: 171 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moastana||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-tall-nakiri-276.png||||||Moritaka AS Tall Nakiri 180mm||Moritaka-TallNakiri||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||210.000||210.000 ||||||||||||1||1||1||0||||||||The Moritaka AS knives are constructed with a core of Aogami Super (AS) steel between layers of softer iron cladding. In a fairly unique twist, Moritaka welds a stainless tang to the hand-forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a magnolia octagonal handle.
Each knife is made by hand so measurements may vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi HRC: 65+- Edge Grind: Even Weight: 7.9 oz (224 g) Edge Length: 182 mm Total Length: 330 mm Spine Thickness at Base: 3 mm Blade Height: 75 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moastanacu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-tall-nakiri-custom-239.png||||||Moritaka AS Tall Nakiri Custom 180mm||C270||specials > forknco > moritaka-knives > moasknwibogo > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Moritaka AS knives are constructed with a core of Aogami Super (AS) steel between layers of softer iron cladding. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a nice, custom octagonal handle made with 4,000-year-old bog oak. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi HRC: 65+- Edge Grind: Even Weight: 8.3oz (231 g) Edge Length: 180 mm Total Length: 325 mm Spine Thickness at Base: 3 mm Blade Height: 76 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moasyasu24||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-240mm-61.png||||||Moritaka AS Yanagi / Suji 240mm||Moritaka-Yanagi240||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Experience the exceptional craftsmanship of the Moritaka Supreme Knife, a unique blend of traditional Japanese artistry and modern culinary innovation. While Moritaka labels it a yanagiba, connoisseurs recognize it as a sujihiki, showcasing a versatile double-bevel design. The blade's core is crafted from Aogami Supersteel, renowned for its sharpness and resilience, and is beautifully encased in a kurouchi-finished iron cladding. This knife is a testament to Moritaka's illustrious 700-year legacy in sword and knife forging, evident in its rustic yet refined aesthetic.
Part of the esteemed Supreme series, the knife features Aogami Super steel, expertly treated and integrated into the soft iron by Moritaka's skilled artisans. Boasting extraordinary hardness, this knife achieves impressively refined edges, ensuring longevity and superior slicing performance. The design's flatter edge profile is optimized for this style, enhancing its slicing capabilities to meet the highest standards of culinary excellence.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.0 oz (114 g) Edge Length: 240 mm Total Length: 385 mm Spine Thickness at Heel: 4 mm Blade Height: 35 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka11||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-yanagi-270mm-114.png||||||Moritaka AS Yanagi / Suji 270mm||Moritaka-Yanagi270||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||230.000||230.000 ||||||||1.200 ||||1||1||1||0||||||||This Moritaka Supreme is double beveled, so while Moritaka calls it a yanagiba, most Japanese would call this a sujihiki. The edge steel used is Aogami Super steel, and it's clad in kurouchi-finished iron. The history and tradition accrued from over 700 years of hand forging swords and knives is evinced wonderfully in the rustic aesthetic of these blades. Moritaka's treatment of the Aogami Super steel is excellent, and they insert that steel into the soft iron cladding at their shop. These knives can take and hold some incredibly refined edges and display admirable durability. The flatter edge profiles of Moritaka's knives are particularly well-suited to this pattern, providing exceptional slicing performance.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 5.4 oz (153 g) Edge Length: 272 mm Total Length: 430 mm Spine Thickness at Base: 3 mm Blade Height: 35 mm Handle: Octagonal Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mohabust||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-hamono-bumper-sticker-77.png||||||Moritaka Hamono Bumper Sticker||MoritakaSticker||specials > forknco > moritaka-knives > moasknwimaha > ||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||This bumper sticker measures 11.5" x 3". We promise you'll be the only one on the block sporting one of these.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moritaka-knives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-knives-84.png||||||Moritaka Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||1||1||0||0||||moasknwibogo moasknwimaha ||||Moritaka Hamono is a traditional knife making company that has a very long and storied history. The Moritaka family has been making knives for hundreds of years, and kitchen knives are now its primary pursuit. These knives are their top of the line made from Aogami Super Steel with an RC Hardness of 64-65. Aogami Super Steel is prized for its ability to take a very steep, sharp edge. They are ground with 50/50 bevels on the edge.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|moda||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-supreme-damascus-45.png||||||Moritaka Supreme Damascus||||||||||||||||||||||0||1||0||0||||||||The Damascus series uses aogami super steel (HRC 64-65) with a very nice patterned Damascus blade.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|muasbu16||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-bunka-165mm-222.png||||||Murata AS Bunka 165mm||BAS-B165U||kitchen-knives > murata > ||Knife Brands > Murata Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Takeo Murata is a blacksmith from Kochi, Japan. His knives have a good reputation for quality and he uses top-shelf Aogami Super steel with an HRC of 64+-. These knives have a nice kurouchi finish with wa handles made of oak with a nice burnt urushi finish in an octagonal shape.
Light in the hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like. Weight: 4.0 oz (110 g) Edge Length: 165 mm Total Length: 301 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|muasfu16||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-funayuki-165mm-13.png||||||Murata AS Funayuki 165mm||BAS-F165U||kitchen-knives > murata > ||Knife Brands > Murata Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Takeo Murata is a blacksmith from Kochi, Japan. His knives have a good reputation for quality and he uses top-shelf Aogami Super steel with an HRC of 64+-. These knives have a nice kurouchi finish with wa handles made of oak with a nice burnt urushi finish in an octagonal shape.
Light in the hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like. Blacksmith: Takeo Murata Location: Tosa, Japan Edge Steel: Aogami Super Steel Cladding: Reactive, Soft Iron Finish: Kurouchi Weight: 4.5 oz (128 g) Edge Length: 165 mm Total Length: 308 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|muasgy21||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-gyuto-210mm-65.png||||||Murata AS Gyuto 210mm||BAS-G210U||kitchen-knives > murata > ||Knife Brands > Murata Knives > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Crafted by Takeo Murata, a renowned blacksmith from Kochi, Japan, this knife reflects a legacy of quality and craftsmanship. Featuring the elite Aogami Super steel with a hardness rating of over 64 HRC, it promises unparalleled durability and performance.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining rustic beauty with ergonomics. Lightweight and handmade, the Murata AS Gyuto offers exceptional value. Blacksmith: Takeo Murata Location: Tosa, Japan Edge Steel: Aogami Super Steel Cladding: Reactive, Soft Iron Finish: Kurouchi Weight: 5.9 oz (168 g) Edge Length: 214 mm Total Length: 365 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm Edge Grind: Even 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|muaski21||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-kiritsuke-210mm-4.png||||||Murata AS Kiritsuke 210mm||BAS-K210U||kitchen-knives > murata > ||Knife Brands > Murata Knives > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Crafted by Takeo Murata, a renowned blacksmith from Kochi, Japan, this knife reflects a legacy of quality and craftsmanship. Featuring the elite aogami super steel with a hardness rating of over 64 HRC, it promises unparalleled durability and performance.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining rustic beauty with ergonomics. Lightweight and handmade, the Murata AS Kiritsuke offers exceptional value. Blacksmith: Takeo Murata Location: Tosa, Japan Edge Steel: Aogami Super Steel Cladding: Reactive, Soft Iron Finish: Kurouchi Weight: 6.7 oz (190g) Edge Length: 213 mm Total Length: 369 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Edge Grind: Even, 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|muasna16||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-nakiri-165mm-61.png||||||Murata AS Nakiri 165mm||BAS-N165U||kitchen-knives > murata > ||Knife Brands > Murata Knives > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Introducing the Murata AS Nakiri 165mm. Crafted by Takeo Murata, a renowned blacksmith hailing from Kochi, Japan, this knife reflects a legacy of quality and craftsmanship. Featuring the elite Aogami Super steel with a hardness rating of over 64 HRC, it promises unparalleled durability and performance.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining beauty with ergonomics. Lightweight and budget-friendly, the Murata AS Nakiri offers exceptional value. Weight: 5.5 oz (156 g) Edge Length: 161 mm Total Length: 310 mm Spine Thickness at Heel: 3-4 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|muastape15||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-petty-150mm-13.png||||||Murata AS Petty 150mm||BAS-P150U||kitchen-knives > murata > ||Knife Brands > Murata Knives > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Takeo Murata is a blacksmith from Kochi, Japan. His knives have a good reputation for quality and he uses top-shelf Aogami Super steel with an HRC of 64+-. These knives have a nice kurouchi finish with wa handles made of oak with a burnt urushi finish in an octagonal shape.
Light in hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle. Blacksmith: Takeo Murata Location: Tosa, Japan Edge Steel: Aogami Super Steel Cladding: Reactive, Soft Iron Finish: Kurouchi Weight: 2.8 oz (80 g) Edge Length: 152 mm Total Length: 285 mm Spine Thickness at Heel: 3 mm Blade Height: 29 mm Edge Grind: Even Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|muastape13||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-tall-petty-135mm-194.png||||||Murata AS Tall Petty 135mm ||BAS-T135U||kitchen-knives > murata > ||Knife Brands > Murata Knives > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Takeo Murata is a blacksmith from Kochi, Japan. His knives have a good reputation for quality and he uses top-shelf Aogami Super steel with an HRC of 64+-. These knives have a nice kurouchi finish with wa handles made of oak with a burnt urushi finish in an octagonal shape.
Light in hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like. Weight: 3.9 oz (110 g) Edge Length: 136 mm Total Length: 269 mm Spine Thickness at Heel: 4 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|murata||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/murata-knives-70.png||||||Murata Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||muastape13 muastape15 muasbu16 muasfu16 muasna16 muasgy21 muaski21 ||||Takeo Murata is a blacksmith from Kochi, Japan. His knives have a good reputation for quality and he uses top-shelf aogami super (AS) steel or aogami blue paper (blue #1 steel) steel for his knives, with HRC of 61-63. These knives have a nice kurouchi finish and are sold under the brand name Buho.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fislst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/finger-slurry-stones-57.png||||||Nagura and Slurry Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||chunagura sarurure120g 3krurebl at140slpl1x2 atslpl400 atslpl1 nair220gr nair400gr nair800gr nair10gr nair20gr nair30gr nair50gr nair80gr nair10gr1 nair12gr ||||Here's a unique section full of small slurry & finger stones. You can use these small stones to generate a similar grit slurry on both synthetic and natural stones. They can also be used as thick finger stones for polishing blades. The slurry stones are thicker at between 7-10mm and the finger stones listed are very thin at about 1mm or thinner.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair10gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-1000-grit-102.png||||||Nagura Irodori 1,000 Grit||Nagura1K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||18.000||18.000 ||||||||||||1||1||1||0||||||||The Naniwa 1,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 1K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair10gr1||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10000-grit-150.png||||||Nagura Irodori 10,000 Grit||Nagura10K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||28.500||28.500 ||||||||||||1||1||1||0||||||||The Naniwa 10,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 10K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair12gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12000-grit-102.png||||||Nagura Irodori 12,000 Grit||Nagura12K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||29.000||29.000 ||||||||||||1||1||1||0||||||||The Naniwa 12,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 12K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair20gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-2000-grit-102.png||||||Nagura Irodori 2,000 Grit||Nagura2K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||19.000||19.000 ||||||||||||1||1||1||0||||||||The Naniwa 2,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 2K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair220gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-102.png||||||Nagura Irodori 220 Grit||Nagura220||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||15.000||15.000 ||||||||||||1||1||1||0||||||||The Naniwa 220 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 220-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair30gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-102.png||||||Nagura Irodori 3,000 Grit||Nagura3K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||23.000||23.000 ||||||||||||1||1||1||0||||||||The Naniwa 3,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 3K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair400gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-102.png||||||Nagura Irodori 400 Grit||Nagura400||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||16.000||16.000 ||||||||||||1||1||1||0||||||||The Naniwa 400 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 400-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair50gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-102.png||||||Nagura Irodori 5,000 Grit||Nagura5K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||24.000||24.000 ||||||||||||1||1||1||0||||||||The Naniwa 5,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 5K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair80gr||item-1||solidtemplate||fislst||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-98.png||||||Nagura Irodori 8,000 Grit||Nagura8K||specials > linecooks > sharpening-stones > fislst > ||Resources > For Professionals > Sharpening Stones > Nagura and Slurry Stones > ||28.000||28.000 ||||||||||||1||1||1||0||||||||The Naniwa 8,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to an 8K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair800gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-102.png||||||Nagura Irodori 800 Grit||Nagura800||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||17.000||17.000 ||||||||||||1||1||1||0||||||||The Naniwa 800 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit so you can match it to an 800-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|slurrystones||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/slurry-stones-73.png||||||Naguras and Slurry Stones||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||at140slpl1x2 atslpl400 atslpl1 sarurure120g 3krurebl chunagura nair220gr nair400gr nair800gr nair10gr nair20gr nair30gr nair50gr nair80gr nair10gr1 nair12gr ||||These are used to produce slurry on Japanese water stones.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakagawaginsan||item.||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-64.png||||||Nakagawa Ginsan ||||specials > forknco > nakagawa > ||Resources > For Knife Collectors > Nakagawa Hamono > ||||||||||||||||0||1||0||0||||nagibu171 nagigy18 nagiki21 nagigy24 nagigy27 ||||Nakagawa san is a master blacksmith from Sakai Japan. We highly recommend his knives. The ones you see here are made with ginsan stainless steel which is a favorite steel of his to work with.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nagibu171||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-bunka-170mm-391.png||||||Nakagawa Ginsan Bunka 170mm||NAHA-B170||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Discover the unparalleled artistry of Sakai's blacksmith, Satoshi Nakagawa. During my maiden journey to Japan, I had the privilege of meeting the esteemed Mr. Kenishi Shiraki, widely regarded as one of Japan's premier blacksmiths. It was here that I was introduced to his promising apprentice, Satoshi Nakagawa. Having honed his skills under Shiraki-san's tutelage, Nakagawa-san has since stepped into the limelight, filling the shoes of his mentor and establishing himself as a master smith. Today, he stands at the helm of Nakagawa Hamono in Sakai, marking his spot in one of Japan's renowned knife hubs.
Blacksmith: Nakagawa San Location: Sakai Japan Construction: Hammer Forged, San Mai Cladding: Stainless Steel Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.5oz / 156g Blade Length: 171mm Overall Length: 315mm Spine Thickness at Heel: 2.9mm Blade Height at Heel: 47.6mm Blacksmith: Nakagawa San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Steel Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel, Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 4.9 oz (140 g) Edge Length: 172 mm Total Length: 315 mm Spine Thickness at Base: 2.6 mm Blade Height at Base: 46.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nagigy24||item-1||solidtemplate||nakagawaginsan||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-240mm-264.png||||||Nakagawa Ginsan Gyuto 240mm||NAHA-G240||specials > forknco > nakagawa > nakagawaginsan > ||Resources > For Knife Collectors > Nakagawa Hamono > Nakagawa Ginsan > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai, Japan. He's a master smith from one of the knife meccas in Japan. Blacksmith: Nakagawa San Location: Sakai Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 7.6oz / 214g Blade Length: 232mm Overall Length: 385mm Spine Thickness at Heel: 2.6mm Blade Height at Heel: 49.5mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nagigy27||item-1||solidtemplate||nakagawaginsan||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-270mm-278.png||||||Nakagawa Ginsan Gyuto 270mm||NAHA-G270||specials > forknco > nakagawa > nakagawaginsan > ||Resources > For Knife Collectors > Nakagawa Hamono > Nakagawa Ginsan > ||425.000||425.000 ||||||||||||1||1||1||0||||||||Nakagawa Ginsan Gyuto 270mm. Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai, Japan. He's a master smith from one of the knife meccas in Japan. Blacksmith: Nakagawa San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Steel Finish: Kasumi Edge Steel: Ginsan Stainless Steel Edge Grind: Double Bevel Even 50/50 Handle: Ebony Octagonal Ferrule: Buffalo Horn Weight: 9.2 oz (262 g) Edge Length: 259 mm Total Length: 422 mm Spine Thickness at Heel: 3.4 mm Blade Height at Heel: 52.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nagiki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-kiritsuke-210mm-61.png||||||Nakagawa Ginsan Kiritsuke 210mm ||NAHA-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Nakagawa Ginsan Kiritsuke 240mm. On my first trip to Japan, I visited Mr. Kenishi Shiraki who at the time was considered one of the top blacksmiths in Japan. During my visit, I met a young apprentice named Satoshi Nakagawa who had been working with Shiraki san for a couple of years. Now Mr. Shiraki has retired and Nakagawa san has taken over the business and is now a master smith in his own right. He is one of the few blacksmiths that are doing honyaki blades which are very difficult to forge out of a single piece of carbon steel.
This blade you see here is made with Silver 3 steel also known as Ginsan steel. It's fully stainless and one of our favorite steels for kitchen knives.
Also after being tipped off by our forum customers, I inquired about the rumor that Morihiro san sharpened these blades and this was confirmed by our contact. Blacksmith: Nakagawa San Sharpener: Morihiro San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Edge Steel: Ginsan Edge Grind: Double Bevel; Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz / 164g Blade Length: 200mm Overall Length: 349mm Spine Thickness at Heel: 2.8mm Blade Height at Heel: 41.7mm Weight: 4.5 oz (130 g) Edge Length: 165 mm Total Length: 300 mm Spine Thickness at Base: 5 mm Blade Height: 47 mm Handle: Oval Ho Wood with Black Plastic Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakamura||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-29.png||||||Nakamura Blue #1 Nakiri 165mm||NH4-N16BH||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Introducing Nakamura Hamono: Craftsmanship Forged in Tradition
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu. Weight: 5.6 oz (158 g) Edge Length: 166 mm Total Length: 312 mm Spine Thickness at Base: 4 mm Blade Height: 53 mm Handle: Oval Ho Wood with Black Plastic Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakamura2||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-santoku-165mm-13.png||||||Nakamura Blue #1 Santoku 165mm||NH1-S16BH||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Introducing Nakamura Hamono: Craftsmanship Forged in Tradition
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu. Weight: 4.6 oz (130 g) Edge Length: 166 mm Total Length: 300 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Handle: Oval Ho Wood with Black Plastic Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakamurahamono||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-hamono-6.png||||||Nakamura Hamono||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||nakamura nakamura1 nakamura2 ||||Introducing Nakamura Hamono: Craftsmanship Forged in Tradition. Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natonast||item-1||solidtemplate||nashst||https://s.turbifycdn.com/aah/chefknivestogo/nakayama-tomae-natural-stone-1262.png||||||Nakayama Natural Sharpening Stone ||TT-250709-2||specials > linecooks > sharpening-stones > nashst > ||Resources > For Professionals > Sharpening Stones > Japanese Natural Stones > ||90.000||90.000 ||||||||||||1||1||1||0||||||||For close to 900 years, Japanese blacksmiths and other trade workers have been mining and using stones from a few mountains that ring around Kyoto. And the best natural stones they found were the Nakayama-type stones, like the one you see here.
Elevate your sharpening experience with the Nakayama Natural Sharpening Stone, a treasured piece meticulously quarried in Kyoto, Japan. Revered for its exceptional quality and heritage, Nakayama stones are favored by professional chefs, straight razor users, and discerning craftsmen seeking unmatched precision and performance. As these stones become increasingly rare, each one offers a link to a time-honored tradition.
With an estimated grit equivalent of 20,000, this stone delivers an ultra-fine finish, allowing your blades to reach a truly razor-sharp edge. Its natural composition offers a silky-smooth surface and consistent feedback, making it ideal for the final stages of honing.
Experience the beauty of traditional Japanese sharpening with the Nakayama stone, where precision meets legacy.
Aproximate Dimensions: 110mm x 100mm x 12mm Weight: 274g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakiri-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/nakiri-knives-108.png||||||Nakiris||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||wahana wehana tallnakiris ||mawh2prna16||Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared-off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single-bevel usuba which is also designed specifically for use on vegetables.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naao2kgrbr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-aotoshi-2k-green-brick-220.png||||||Naniwa Aotoshi 2K Green Brick ||GreenBrick||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||87.000||87.000 ||||||||5.000 ||||1||1||1||0||||||||What many users call the "Green Brick of Joy," this is the 2K Aotoshi from Naniwa. This stone is fine enough for many applications in the kitchen. It will leave your knife with an edge better than most factory edges. This stone cuts quickly and is great for setting up the edge for further refinement on stones like the 5000. It measures 210mm x 70mm x 55mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nach10grwast||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-1000-grit-70.png||||||Naniwa Chosera Professional 1,000 Grit||P-310||newarrivals > ||New Arrivals > ||64.000||99.000 ||64.000 ||||||4.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 1,000 to the Naniwa Chosera Pro 1,000 (sometimes spelled Chocera).
Naniwa Chosera Professional synthetic water stones are widely considered among the best water stones on the market today. This 1K water stone would make an excellent foundation for a sharpening progression for any cutlery application. Like all Pro series stones, the 1K is renowned for removing steel quickly, dishing slowly, polishing above its grit level, and doing all this with splash-and-go convenience and great feel. Due to the composition of the binder used in these stones, extended soaking is not recommended as there is a risk of cracking. The stone measures 210mm x 70mm x 20mm.||4.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 10,000 to the Naniwa Chosera Pro 10,000 (sometimes spelled Chocera).
Whether an enthusiast caring for the finest blade or a straight-razor user demanding a comfortable shave, the Naniwa Professional 10K stone is a premier stone that produces premier edges. Naniwa changed the name, but these are the same stones from their top-of-the-line series that are renowned for working quickly with great feel, keeping sharpening sessions quick and satisfying. Cleanup and use are sped up thanks to splash-and-go convenience. Extended soaking is discouraged by Naniwa due to the composition of the stone. The Chosera Pro 10K is hard and wears slowly, helping to maintain a true surface for honing and providing for extended stone life. The 10K stone measures 8 1/4" long x 2 3/4" wide (210mm x 70mm), and weighs 1.5 lb. (686 g).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nach200grshs||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-2-000-grit-70.png||||||Naniwa Chosera Professional 2,000 Grit||P-320||newarrivals > ||New Arrivals > ||70.000||106.000 ||70.000 ||||||4.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 2,000 to the Naniwa Chosera Pro 2,000 (sometimes spelled Chocera).
This Naniwa Chosera Pro 2K water stone offers an excellent solution to several niche applications. When working with extremely wear-resistant steels, like modern powdered metallurgy steels, using a 2K stone to follow up a 1K stone decreases the duration of a sharpening session and increases the accuracy of the edge, thanks to reduced fatigue for the sharpener. Alternatively, the fast-cutting action of the Chosera stones means that sharpening progressions can reach a broader grit range with fewer stones. This 2K stone could readily refine the scratch patterns of coarse grit stones like a 600 grit before moving onto a much finer stone to finish. Like all stones in the Chosera line, this stone is fast-cutting and slow-dishing, and has an excellent reputation for providing pleasant feedback. Due to the composition of these stones, they require only a splash of water and may crack if soaked for extended periods of time. These stones are 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch3grstba||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-3000-grit-70.png||||||Naniwa Chosera Professional 3,000 Grit||P-330||newarrivals > ||New Arrivals > ||98.000||151.000 ||98.000 ||||||4.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 3,000 to the Naniwa Chosera Pro 3,000 (sometimes spelled Chocera).
At the boundary between fine grit finishing stone and medium grit workhorse, this 3K Chosera water stone can fill several roles in the typical sharpening progression. For many kitchen applications, a 3K edge is a versatile and durable edge for various tasks. For enthusiasts looking to push the limits of keenness, a 3K stone can segue to much finer stones such as the 5K or even the 10K, for the most refined edges possible. The Chosera Pro stones are well regarded for cutting quickly, polishing to a high level of refinement, dishing slowly, and providing a pleasant feel while sharpening. A quick soak or splash of water is recommended for everyday use. (Don't perma soak them.) These stones are 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch400grstwib||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-400-grit-70.png||||||Naniwa Chosera Professional 400 Grit||P-304||newarrivals > ||New Arrivals > ||52.000||81.000 ||52.000 ||||||3.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 400 to the Naniwa Chosera Pro 400 (sometimes spelled Chocera).
In the never-ending debate about which water stones are best, the Naniwa Professional Chosera stones are perennial contenders thanks to their outstanding performance. This 400 grit Professional is hard, cuts quickly, and wears slowly. As the coarsest stone in the Pro lineup, the 400 is used for fast steel removal when repairing damaged edges, thinning knives, and resetting bevels. All Chosera stones are splash-and-go, and the manufacturer recommends a quick soak. (Don't perma soak these stones.) The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nach50grwast||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-5-000-grit-76.png||||||Naniwa Chosera Professional 5,000 Grit||P-350||newarrivals > ||New Arrivals > ||125.000||192.000 ||125.000 ||||||4.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 5,000 to the Naniwa Chosera Pro 5,000 (sometimes spelled Chocera).
For most kitchen cutlery applications, a 5K stone gives a high-performing and versatile edge. This Naniwa Chosera Pro 5K produces not only excellent edges, but does so with the ease and satisfaction for which Naniwa Chosera stones are known. Chosera stones produce precise edges thanks to their firm nature and slow dishing. They cut quickly, decreasing fatigue and helping sharpeners to maintain good form. Choseras do all this with great feel and the ease of splash-and-go use. Extended soaking is not recommended. The 5K stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch600grstba||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-600-grit-70.png||||||Naniwa Chosera Professional 600 Grit||P-306||newarrivals > ||New Arrivals > ||52.000||84.000 ||52.000 ||||||4.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 600 to the Naniwa Chosera Pro 600 (sometimes spelled Chocera).
Among the great synthetic water stones on the market, the Chosera stones are easy and rewarding to use. This 600 grit Chosera is coarse enough to do chip removal and bevel setting during more involved sharpening sessions. but remains fine enough to transition quickly to finer stones for finish sharpening. The Chosera stones are renowned for cutting quickly, wearing slowly, and polishing beyond their grit rating. All Chosera stones are splash-and-go stones, and the manufacturer recommends against long-term soaking. The stone is 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch800grstba||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-800-grit-70.png||||||Naniwa Chosera Professional 800 Grit||P-308||newarrivals > ||New Arrivals > ||58.000||91.000 ||58.000 ||||||4.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Chosera 800 to the Naniwa Chosera Pro 800 (sometimes spelled Chocera).
Often overlooked in the sharpening routine is the importance of coarser grit stones. Coarse grit stones speed up the early stages of sharpening and allow freehand sharpeners to do edge repairs without excessive fatigue, which can decrease angle control and diminish the quality of the edge produced. This 800 grit Chosera stone bridges the gap between extremely aggressive and coarse stones for repair work and stones in the 1K grit range, where many sharpening progressions begin before moving on to a finer finishing stone. As with all Choseras, this stone is fast cutting and slow dishing and polishes above its grit rating. These stones are splash-and-go, and soaking is not advised due to the composition of the stone's binder. The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nalest||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-leather-strop-29.png||||||Naniwa Leather Strop||IU-1100||specials > linecooks > sharpening-stones > allnast > ||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||39.000||39.000 ||||||||||||1||1||1||0||||||||This Naniwa leather strop is mounted on a wooden base to ensure even stropping. Stropping is the crucial final stage in achieving razor-sharp edges, and this strop excels at removing persistent burrs that finer whetstones leave behind, resulting in an exceptionally sharp and smooth finish. It's ideal for daily maintenance and perfecting the sharpening of your knives. Additionally, the strop features a soft, non-slip pad on the bottom to secure it to your countertop during use. Measures 210mm x 70mm x 20mm. Weight: 200 g Material: Cowhide + Magnolia Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nalowa10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-1000-grit-75.png||||||Naniwa Lobster Waterstone 1,000 Grit||NAJ-510||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||22.000||22.000 ||||||||||||1||1||1||0||||||||Experience the affordable luxury of the Naniwa Lobster series of stones, the best budget-friendly option from Naniwa. With the robustness of a Naniwa stone and the cost-effectiveness of a budget water stone, this 1,000 grit stone is designed to impress.
For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.
Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 30mm, they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nalowa220gr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-41.png||||||Naniwa Lobster Waterstone 220 Grit||NAJ-502||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||22.000||22.000 ||||||||||||1||1||1||0||||||||Experience the economical yet superior quality of the Naniwa Lobster series of stones, Naniwa's most cost-effective offering. Enjoy the robust performance of a Naniwa stone, available at the affordability of a budget water stone. This stone is 220 grit.
For optimal results, we suggest soaking the stones in water until the bubbles stop coming out (about 5 minutes) before use, in line with traditional water stone usage. These stones deliver rapid sharpening, reflecting their traditional water stone nature.
Unlike other affordable alternatives, Naniwa Lobster stones are full-sized, boasting dimensions of 8 1/4" in length and 2 1/2" in width. The 3,000 grit variant is just slightly over 3/4" thick, while all other grit options are just over an inch in thickness. In mm, the dimensions of this stone are 210mm x 65mm x 30mm.
Proudly crafted by Naniwa Vietnam.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nalowa30gr||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3000-grit-41.png||||||Naniwa Lobster Waterstone 3,000 Grit||NAJ-530||specials > linecooks > sharpening-stones > allnast > ||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||33.000||33.000 ||||||||||||1||1||1||0||||||||Experience the affordable luxury of the Naniwa Lobster series of stones, the best budget-friendly option from Naniwa. With the robustness of a Naniwa stone and the cost-effectiveness of a budget water stone, this 3,000 grit stone is designed to impress.
For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.
Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 3/4" (20mm), they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|stonebox||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/stone-box-23.png||||||Naniwa Multi Stone 1K / 3K w/ Free Stone Holder ||MV-510-530||specials > linecooks > sharpening-stones > allnast > ||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||29.000||29.000 ||||||||||||1||1||1||0||||||||Introducing the Naniwa Multi Stone 1000/3000 Grit, your go-to solution for honing your blades to perfection. Whether you're a seasoned pro or just starting out, this dependable stone is a must-have addition to your toolkit. Crafted by Naniwa, renowned for quality, this stone is ideal for those beginning their sharpening journey.
The 1,000 grit (red) side sets the perfect edge, effortlessly creating a burr for optimal sharpness. Meanwhile, the 3,000 grit (yellow) side refines and polishes, leaving your blades with a pristine finish. With its Japanese-style waterstone construction, you can trust in its longevity, while its affordability makes it a standout choice.
Proudly crafted in Vietnam, this stone bears the mark of quality. Have any questions? Feel free to reach out to us. Elevate your sharpening game with the Naniwa Multi Stone 1000/3000 Grit.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naruer1||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-191.png||||||Naniwa Rust Eraser - Fine||A-904||knife-accessories > addonitems > ||Accessories > Add On Items > ||9.000||9.000 ||||||||||||1||1||1||0||||||||These small rust erasers do a great job removing rust from your Japanese kitchen knives but also work on cast iron pots and pans and other things that rust. Don't use it on easily damaged surfaces or painted surfaces. If you have questions please contact us. To use simply run water over the block for 10 seconds and then erase the rust!
The Rust Eraser is a soft and flexible block, 50mm x 40mm x 20mm (2" x 1-1/2" x 3/4") in size. Similar in consistency to a pencil eraser, the alumina abrasive is distributed throughout the entire thickness of the block, so fresh grit is exposed as it wears. The 400 grit fine abrasive quickly removes rust. It can be used dry or with a little water.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naruer||item-1||solidtemplate||rustremovers||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-198.png||||||Naniwa Rust Eraser - Medium||A-903||specials > linecooks > shac > rustremovers > ||Resources > For Professionals > Sharpening Accessories > Rust Removers > ||9.000||9.000 ||||||||||||1||1||1||0||||||||The Naniwa rust remover will make quick work of minor rust spots on your kitchen knives. Works well removing rust from knives, pans, stainless sinks and other metals. Use with caution as it can cause minor scratches. Measures 50mm x 40mm x 20mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allnast||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/all-naniwa-stones-54.png||||||Naniwa Sharpening Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr nalest stonebox ||||Naniwa is one of the largest stone manufacturing companies in all Japan. We have several lines we wanted to organize in one section. Here they are.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naniwa||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-53.png||||||Naniwa Stones||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr ||||Here is the full selection of Naniwa products we have for sale. Naniwa makes the popular Chosera and Super stones as well as many other sharpening products.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|na1ksust||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-1k-5k-super-stone-49.png||||||Naniwa Super 1K/5K Combo Stone||CS-410-450||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||121.000||121.000 ||||||||||||1||1||1||0||||||||This Naniwa Super stone combines their two most popular stones in one. The dark blue side is the 1K stone and the pale blue side is the 5K stone. It's a great way to save some money to buy a combo stone when you're first learning to sharpen. Dimensions are 210 mm x 70 mm x 20 mm. The stone is easy to use: just splash water on it and you're ready to go (Naniwa does not recommend soaking).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstone||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-1-000-grit-2cm-thick-no-base-58.png||||||Naniwa Super Stone 1,000 Grit||S2-410||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||64.000||64.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 1,000 to the Advance 1,000.
A 1,000 stone is a very popular grit because it really starts to refine the edge of a blade. It is a great choice after using a 220 or 400 grit stone. If the edge is not dull or does not need a new bevel set, you really don’t need to start any coarser than this. The Naniwa Super Stones work well for everything from restoring an edge or repairing chips to simply touching up the edge.
Employing a new resin bonding method, these stones have a higher grit concentration and thus provide a fast, efficient, and smooth sharpening process.
Thousands of people have learned to sharpen with these excellent stones and continue to enjoy the results they give. With their slightly softer qualities, they are one of the easiest stones to learn to sharpen on and should provide you with years of productive use. The extra thickness of the new Super Stone aids in its stability and long life. These stones measure 210mm x 70mm x 20mm.
These are true splash-and-go stones that should not be soaked at all.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|na||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 10,000 Grit||S2-490||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||108.000||108.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 10,000 to the Advance 10,000.
The Naniwa Super 10,000 grit stone is renowned as one of the best polishing stones around. It leaves an amazing mirror-like finish on the blade of high-end Japanese knives or blades. This allows for ultra-silky cutting and slicing.
These stones are made using a resin bond method, which yields a higher quality stone than the old baked method used with cheaper stones. It offers almost all of the performance of the much more expensive and fragile magnesia-based stones, but at a fraction of the cost. Also, a great benefit of this method is that the stones do not require soaking in water prior to use (in fact, they should never be soaked). A quick spray or splash of water is all that is needed and you're ready to go.
This Naniwa Super 10,000 stone is extremely fine, just slightly more so than the 8,000. Your personal preferences and knife types will be the deciding factor as to which is better suited to your needs. It loads up quickly and is used to give a knife a final polished edge. It makes a perfect finishing stone for the best Japanese stainless or carbon steel knives, or for a high-quality European knife where you want a super fine, smooth, mirror-like edge.
The stones measure 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|na12grsu||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-12000-grit-superstone-no-base-2cm-70.png||||||Naniwa Super Stone 12,000 Grit||S2-491||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||128.000||128.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 12,000 to the Advance 12,000.
The Naniwa Super Stones are high-end sharpening stones (near the very top of the many lines Naniwa makes). CKTG is the sole North American distributor of these stones with no bases, which are made a full 2 cm (0.75”) thick. Many of the cheaper stones you'll find are just 1 cm thick and so can wear down after just a few years of use. Or worse, they stand the chance of cracking more easily since there's just not enough strength in the thin material.
The ceramic compounds used to manufacture these Super Stones are also of very high quality, and so they strike a great balance between their ability to polish a super fine edge without too much work, while still being long-lasting and strong. They tend to sit on the softer side of the stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef. The 12,000 Super Stone occupies the high end of the grit range of this line and is one of the finest polishing stones available. It will be the final stone you use to obtain that perfect mirror edge.
Overall size is also a feature, as smaller stones are more difficult to work with. It's nice to have the extra surface area when sharpening a santoku or chef's knife. This is a splash-and-go stone, so it must not be soaked. It measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstones1||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 2,000 Grit||S2-420||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||71.000||71.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 2,000 to the Advance 2,000.
The Naniwa Super Stones are softer than those in the ubiquitous Naniwa Chosera line. This makes the Super Series ideal for those who are beginners or who prefer a softer and quicker-to-slurry stone. You will also notice that the finer characteristics of the stones make it easier to sharpen without sacrificing overall performance.
This 2K grit stone is fine enough for many sharpening applications. The Naniwa Super stone will leave your knife with an edge better than most factory edges. At this grit size, this stone is considerably finer than any stones marked “fine” that you will find in most outlets.
Each stone measures 210 mm x 70 mm x 20 mm. The stone is certainly thick enough to provide many years of sharpening. We at CKTG are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.
Unlike traditional Japanese waterstones, these do not require soaking ahead of time. To use these stones, just apply a bit of water to the surface and you’re ready to sharpen. Make sure to dry them thoroughly before storing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasust5gr||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 3,000 Grit||S2-430||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||76.000||76.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 3,000 to the Advance 3,000.
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use; just a sprinkle on the top is all that is needed. Do not soak these stones!
The Naniwa 3,000 Super Stone makes for a great final stone--a perfect step up from the 1,000 grit stone. It is also fine enough to be used prior to using an ultra-fine 8,000 or 10,000 grit polishing stone.
For those seeking a silkier edge for their Western-style knives, the Naniwa Super Stone 3,000 makes the perfect finishing stone. If you are sharpening Japanese knives, this stone will reduce your sharpening time when you move on to finer grit stones. This stone loads up very quickly and produces ultra-smooth results. If you are considering purchasing a set of Japanese waterstones, we highly recommend the Naniwa Super Stones as a great place to start your sharpening odyssey.
Do not forget that these are true splash-and-go type stones and must not be soaked under any circumstances. Just apply a slight sprinkle of water and you are ready to create that super edge you've been dreaming about!
These stones measure 210 mm x 70 mm x 20 mm. We are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasustbaexth||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-baseless-2cm-thick-400x-65.png||||||Naniwa Super Stone 400 Grit||S2-404||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||55.000||55.000 ||||||
This VG Santoku measures 180mm along the edge. It is a fairly light knife that has a well-balanced feel, partly attributable to the Duracon Western-style handle. The knives in this line feature tough and low-maintenance steel known as Hyper Molybdenum Vanadium. It is a fine-grained yet rugged alloy that allows for great edges and long-lasting retention. Note that the edges are sharpened with a 70/30 bevel.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|makiwh2twdak||item-1||solidtemplate||kogatanas||https://s.turbifycdn.com/aah/chefknivestogo/masuda-kiridashi-white-2-twist-damascus-kogatana-61.png||||||Masuda Kiridashi White #2 Twist Damascus Kogatana||Masuda-Kogatana||resources > kogatanas > ||Knife Types > Kogatanas > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Here is a beautiful example of Japanese craftsmanship. The Masuda Kiridashi White #2 Twist Damascus Kogatana is made for artisans who demand the utmost in precision and quality, this exquisite knife features a blade forged from White #2 carbon steel, renowned for its edge retention and sharpness. Wrapped in a stunning twist Damascus pattern, each knife is a unique piece of art, offering both unparalleled performance and aesthetic elegance.
Compact and versatile, the Kogatana is perfect for intricate cutting tasks in woodworking, crafting, and fine art applications. Its balanced weight and ergonomic design ensure comfortable handling for detailed and prolonged use. Experience the blend of traditional techniques and modern innovation with the Masuda Kiridashi—where every cut is a masterpiece. Elevate your craft to new heights; make the Masuda Kiridashi your tool of choice.
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani Gyuto 180mm is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Masutani knives are among our top picks for high-quality blades that deliver incredible value. We're especially excited about their ability to break price-performance barriers, offering premium quality at an accessible price point.
The Masutani knife features a VG10 stainless steel core--a high-carbon, stainless steel crafted by the renowned Takefu Special Steel Company. This steel is not only fully stainless but also boasts excellent edge retention, making it ideal for precise food preparation. Surrounding the core is a san-mai style cladding of softer stainless steel, beautifully finished with a hammered texture. The blade is ground with a deep blade path that exposes the VG10 steel along the edge, creating a striking hamon-like pattern.
The knife's yo-style Western handle is crafted from blue-dyed maple wood and complemented by a stainless bolster, enhancing both its elegance and functionality. The result is a stunning, ergonomic design that's a pleasure to use.
What truly sets Masutani apart is its performance at this price point. While it may benefit from a quick touch-up on your sharpening stone before use, the knife's cutting capabilities rival those of blades that cost twice as much. Whether you're a beginner exploring Japanese knives or shopping for a thoughtful gift for a budding chef or home cook, this knife is an outstanding choice.
One of the best values you'll find--don't miss out on Masutani knives!
Our next addition to the new Masutani knife line is this excellent nakiri. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This nakiri is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a dyed piece of hardwood, it creates a very attractive package.
The shorter length of this nakiri is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.
Our third addition to the new Masutani knife line is this excellent santoku. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This santoku is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a single piece of rosewood, it creates a very attractive package.
The shorter length of this santoku is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.
The Masutani Nakiri is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Nakiri, one of the best deals on our site!
These are in high demand--limit two per customer.
The Masutani Gyuto is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive nashiji, or pear skin, finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Combining timeless design with outstanding functionality, the Masutani Nashiji Nakiri features a stunning nashiji (pear-skin) finish that exudes understated elegance.
These knives are in high demand—limit two per customer.
Crafted with a VG1 stainless steel core, this nakiri offers exceptional performance. VG1, also known as V Gold 1, is a high-carbon, molybdenum stainless steel produced by the renowned Takefu Special Steel Company. It's often compared to AUS-8 and VG10, boasting a balance of toughness and wear resistance that makes it a versatile and reliable choice. The blade’s san-mai construction encases the VG1 core in softer stainless steel, which is adorned with a beautifully hammered cladding for enhanced aesthetics. The grind showcases a deep blade path, revealing the VG1 edge with a hamon-like appearance that’s as striking as it is practical.
The knife is paired with a yo-style Western handle crafted from rosewood and accented with a stainless bolster, delivering both comfort and a touch of sophistication. This nakiri isn’t just an excellent value—it’s a standout performer. It rivals knives at twice the price.
An ideal choice for beginners exploring Japanese knives or as a thoughtful gift for home cooks and student chefs, the Masutani Nashiji VG1 Nakiri 165mm offers premium quality and usability without breaking the bank.
Simply put, this is one of the best values you’ll find on our site!
These are in high demand--limit two per customer.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Our third addition to the new Masutani knife line is this great mini gyuto. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our ever-growing catalog of kitchen knives and they are gaining favorable reviews from our customers. This great-looking gyuto is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG1 stainless steel. It is a close cousin to the very popular VG-10 steel found in many commercial kitchen knives made by the "big boys" of the Japanese knife industry. Unlike VG-10, VG1 contains nickel. However, the steel properties are very similar to VG-10 with maybe slightly less stain resistance but just as much durability and ease of sharpening. The inner core is clad in a softer stainless steel which helps protect the VG1 steel while increasing the stain resistance of the blade. The cladding receives a very attractive hammered finish which, together with the lovely yo-style Western handle made from a single piece of rosewood, creates a very attractive package.
The shorter length of this gyuto is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.
The Masutani Santoku is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Santoku, one of the best deals on our site!
If you are looking for a great knife to get you into the world of Japanese kitchen knives, or seeking that perfect gift for a student chef or enthusiast home chef, look no further. Masutani knives are made using some of the very best stainless steel and tsuchime finish combinations. They are laser cut from pre-forged sheets. We are most impressed with the well-executed grinds and edges. The blade is very easy to maintain on a daily basis and it will sharpen up with relative ease. VG1 holds its edge really well, so this will not be a requirement needing attention very often.
The nakiri that we are featuring here is pretty standard fare as far as overall dimensions go. They are naturally thin knives, created to perfectly slice through vegetables and fruits of all hardnesses. It has an average length blade at 165mm and occupies the midpoint of the scale in terms of height.
The very attractive tsuchime finish is enhanced by the black pakka wood western-style one-piece handle. It is well made and, together with the nicely formed bolster and stainless pins, presents a picture of subdued quality. It is an easy-to-use and maintain knife, and quite a remarkable achievement given its competitive price.
Masutani knives come from a small blacksmith shop in Echizen, Fukui Prefecture, known for producing exceptional blades at incredibly reasonable prices. We’re consistently impressed by the performance and value these knives deliver.
Crafted from VG1 stainless steel, this blade meets the four essential criteria for high-quality knives: excellent hardness, toughness, wear resistance, and corrosion resistance. Originally developed for both kitchen knives and professional shears, VG1 is well-suited to demanding daily use.
The nakiri is designed specifically for vegetable prep. Its tall profile and flat edge make it ideal for push cutting, while the thin blade glides effortlessly through produce. The stainless cladding helps protect the VG1 core and boosts overall stain resistance. A hand-hammered finish adds a refined, artisanal touch.
This version features a yo-style (Western) handle made from solid rosewood with a stainless bolster that enhances both comfort and appearance. For a knife in this price range, the quality and cutting performance are truly impressive — and we think you’ll agree.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than either AUS-8 or its high end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path which exposes the VG1 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. We have just started stocking these knives and we could not be more pleased with the price/performance quotient they deliver.
The knives are made from VG1 stainless steel which has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including kitchen knives and hair cutting shears.
Nakiri knives are made to cut vegetables. The very flat profile and relatively tall shape result in a blade perfectly suited for push cutters. This knife is, like all nakiris, very thin all around. The inner core is clad in softer stainless steel which aids in protecting the VG1 and also increases the stain resistance of the blade. The cladding is given a very attractive hammered finish.
The knife has a yo-style Western handle made from a single piece of rosewood. It features a stainless bolster which adds to the knife's great looks. We are amazed by the quality and performance of this budget-priced knife. We think you will be too!
This line from Masutani san features VG10 stainless steel. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our CKTG store, but they are already gaining some very favorable reviews for providing really good quality products at some incredibly low prices. This particular gyuto is a perfect choice for home cooks or pro chefs looking for an easy-to-use and low-maintenance knife. One that will not require large work surfaces or spaces. And one that will be nimble and easy to control.
The basic profile is that of a pretty standard gyuto. A small flat area at the back with a nice gently curved belly. As such it will be a good choice for cutting styles of all kinds. The blade has a softer stainless steel outer cladding to enhance protection, aid with food release, and increase the aesthetic appeal. A black pakka wood single-piece western-style handle is mated to the stainless bolster and attached with two stainless pins.
This knife is easily one of the best values on our site!
This Masutani is constructed with a core of VG10 stainless steel. VG10 is a high-carbon stainless steel manufactured by Takefu Special Steel Company. It is fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground very well, which makes for excellent cutting action.
The knife has a Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. This is a perfect choice for someone looking for the best bang for the buck that cuts great and is easy to care for and sharpen. It would also make a wonderful gift.
Simply one of the best values on our site!
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.
This mini santoku is constructed with a core of VG10 stainless steel. VG10 is a high-carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy-to-maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Masutani VG10 Nakiri with blue wood handle. Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a beautiful Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The 165mm santoku is a wonderful all-around knife for pretty much any chef wanting a shorter length blade coupled with a tall profile and robust, stiff tip. These are knives that can replace a standard gyuto or western chef, especially where space or smaller cutting surfaces prevail. Santoku translates into three virtues, which are regarded as slicing, dicing, and chopping -- duties that this knife will perform with aplomb.
This particular example is fairly average in its dimensions and weight, but certainly not in its outstanding value or performance. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended.
Masutani is one of our favorite lines of good value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive finish. The knife is ground with a deep blade path which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Experience the Masutani difference - where value meets unmatched quality. We're always on the lookout for knives that redefine the balance between price and performance. With the Masutani, you get a cutting-edge masterpiece without the hefty price tag.
Crafted at its core from VG10 stainless steel by the renowned Takefu Special Steel Company, this knife exemplifies durability. VG10 is celebrated for its high carbon content, ensuring both longevity and remarkable edge retention for culinary excellence. Encased in a softer stainless steel in the unique san-mai style, the knife receives an exquisite finish. A meticulously ground deep blade path reveals the VG10 steel edge, giving it an enchanting hamon-like allure.
Elevate your kitchen aesthetics with its blue-dyed maple wood handle, presented in a modern yo-style Western design, complemented by a sleek stainless bolster. Every detail converges to enhance the knife's aesthetic appeal.
We were taken aback by the performance this affordably-priced knife delivers. Although it might benefit from an initial sharpening to unlock its true prowess, it's poised to rival knives that come with double its price tag. It's an ideal pick for novices eager to embrace the simplicity of a Japanese knife or a cherished gift for budding chefs and home cooks.
Matsubara blades have a rich tradition of blacksmithing that goes back many centuries. The techniques that have come from these centuries of smithing are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th-generation blacksmith who owns the shop, and his blades are very popular in this part of Japan. Tanaka-san lives and works with his entire family in his blacksmith shop outside Nagasaki.
Tanaka-san hand-forges these fine blades out of Aogami 2 steel. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The hammer marks you see on these blades are real, not stamped with a press.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mawh1||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-161.png||||||Matsubara Blue #2 Nashiji ||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||inshse mabl2natape1 mabl2nabu16s mabl2naho15 mabl2nana16 mawh1bu15 mabl2wafatan mabl2natanau mabl2nabu171 mabl2nafu18 mag3nasa18 mabl2nakicl1 mag3tana21 mabl2nagy21 mabl2naki21 mabl2naksgy21 mabl2nagy24 mabl2naksgy2 mabl2naki24 mabl2naki241 mabl2nasu27 ||||Omura City is near Nagasaki in the southern part of Japan and is home to Mr. Tanaka, the owner of Matsubara blades. Nagasaki has a rich tradition of blacksmithing that goes back many centuries. Those techniques are still being used today for knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop and his blades are popular in this part of Japan. The knives you see here are made with a nashiji finish over hard, blue #2 steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nabu16s||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-160mm-sale-91.png||||||Matsubara Blue #2 Nashiji Bunka 160mm||MA2-B15W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Nashiji Bunka 160mm. In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work, like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named for the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
Each knife is made by hand so measurements may vary.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper." It's named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal handle makes the package complete and gives the knife a great look. Please note that measurements are approximate as these knives are handmade.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nabu17m||item-1||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/newitem-29499.png||||||Matsubara Blue #2 Nashiji Bunka 170mm - Minor Scratches||MA2-B17WSecond||||||160.000||200.000 ||160.000 ||||||||||1||1||1||0||||||||This knife is new, but it arrived from the manufacturer with minor scratches on the blade.
In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper." It's named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal handle makes the package complete and gives the knife a great look. Please note that measurements are approximate as these knives are handmade.
Each knife is made by hand so measurements may vary.
Each knife is made by hand so measurements may vary.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. For care, wash the blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.
Each knife is made by hand so measurements may vary.
The Matsubara Gyuto is made from the very popular Aogami 2 carbon steel. It is hardened to 62 HRC. This highly rated steel is given a cladding of soft stainless steel using a technique known as san-mai. “San mai” translates as three flat things and it is a well-used method of laminating a core steel on both sides with a different metal. The laminate is given a nashiji, or pear skin, finish. This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core.
The blade is attached to a finely crafted octagonal handle made from rosewood.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nagy21||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-210mm-467.png||||||Matsubara Blue #2 Nashiji Gyuto 210mm ||MA2-G21W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Matsubara Blue #2 knives combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence inspiring. It comes with a very nice walnut octagonal handle.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2naksgy2||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-ks-gyuto-240mm-897.png||||||Matsubara Blue #2 Nashiji Gyuto 240mm||C3670||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Tanaka Kama Kogyo is a 4th-generation blacksmith and owner of Matsubara Hamono, located outside Nagasaki. The Matsubara company has been making knives and tools for many centuries, and their rich history has translated into some finely crafted knives that are highly regarded around the world.
This knife is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so Tanaka-san clads the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji is a hammer applied finish, not pressed, that helps with food release while adding a great look to this finely crafted blade.
This knife is mated to a lovely octagonal handle with a burnt Urushi finish using oak wood. It's a striking combination.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2nagy24||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-240mm-628.png||||||Matsubara Blue #2 Nashiji Gyuto 240mm||MA2-G24W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||270.000||270.000 ||||||||||||1||1||1||0||||||||This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Gyuto 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
Tanaka-San lives and works with his entire family on a compound that includes his house, retail store, and blacksmith shop outside Nagasaki. He is a very talented and hard-working smith. Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. He then forge welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. Even though the cladding is stainless, these knives must be kept clean and dry to avoid corrosion to the exposed core. The cladding is given a really lovely nashiji, or pear skin, finish. The hammer marks you see on these blades are real and not stamped with a press.
Each knife is made by hand so measurements may vary.
Looking like the offspring of an encounter between a cleaver and bunka, this unique knife is a wonderful tool for almost every cutting and chopping duty in the kitchen. It is thin like a bunka, but it is tall like a cleaver and great for tall ingredients; big hands or a simple desire for a taller blade are addressed with this versatile shape.
We are always on the lookout for unusual knives of all types and the Matsubara Blue #2 Nashiji Kiri Cleaver certainly ticks all the unique boxes in our opinion. This was created as a result of our customer comments, so we hope it hits a chord with you.
Each knife is made by hand so measurements may vary.
The Blue #2 core steel is a very popular carbon material that has the same carbon content as white steel #2, but with additional elements chromium and tungsten. With these additional ingredients, Blue #2 blades often display better edge retention and durability. The outer stainless steel cladding aids in rust prevention and ease of general maintenance.
Fourth-generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. We're big fans of Tanaka San's work. This handcrafted knife is truly a family affair with mother, son, grandson, and wife assisting Mr. Tanaka when making these knives.
Each knife is made by hand so measurements may vary.
Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work. Unlike many of the breed, the Matsubara Blue #2 Nashiji Kiritsuke is a double bevel design so users whether right- or left-handed will be able to enjoy the virtues of the incredibly useful and fun to use knife.
This knife is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so Tanaka-san clads the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The nashiji is a hand-applied finish that helps with food release while adding a great look to this finely crafted blade. The hammer marks you see on these blades are made in the forging process and not stamped with a press.
Each knife is made by hand so measurements may vary.
The nakiri featured here is constructed from Aogami 2 carbon steel. The alloy is known for its outstanding edge life and toughness. The core steel is covered san-mai style with soft stainless steel which is given a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes maintenance so much easier.
The growing popularity of nakiri knives in the West is a testament to their outstanding abilities and great looks. They are the ultimate vegetable cutters. Boasting a very flat profile and tall blade height, they are perfect for push cutting and chopping. This is a fairly middle-of-the-road blade in terms of size and weight so it should please most users.
Paired with a nice walnut octagonal handle, this is a knife to both use and admire.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3nasa18||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-santoku-180mm-128.png||||||Matsubara Blue #2 Nashiji Santoku 180mm||MA2-S17W||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a santoku made with high-quality carbon steel called Blue #2. It's a steel well known in Japan that takes a nice sharp edge. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a nashiji ("pear skin") finish.
Each knife is made by hand so measurements may vary.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm sujihiki. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 270mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mabl2natanau||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-nakiri-urushi-13.png||||||Matsubara Blue #2 Nashiji Tall Nakiri Urushi||MA2-N18U||shopbysteel > blue2steel > mawh1 > ||Shop by Steel > Blue #2 Steel > Matsubara Blue #2 Nashiji > ||230.000||230.000 ||||||||||||1||1||1||0||||||||This Matsubara Blue #2 Nashiji Tall Nakiri is a perfect tweener knife that sits comfortably between a traditional Japanese nakiri and a Chinese-style cleaver. It delivers powerful chopping performance while remaining nimble and easy to control. The compact profile and well-balanced weight make it a versatile choice for both professional chefs and home cooks looking to handle a wide range of prep tasks with confidence.
The blade is constructed using Blue #2 carbon steel—one of the most respected alloys in Japanese knife making—offering excellent edge retention, durability, and ease of sharpening. The stainless cladding helps protect the reactive core and reduces maintenance while giving the knife a handsome nashiji (pear-skin) finish. Each blade is hand-forged by Mr. Tanaka in Nagasaki, showcasing traditional craftsmanship and attention to detail.
Whether you are slicing and dicing vegetables, trimming proteins, or doing light butchery, this knife excels at cutting with precision and power. The tall blade offers plenty of knuckle clearance, and the thick spine adds heft for clean, confident cuts. Finished with a beautiful octagonal oak handle with a burnt urushi finish, this knife is as striking in appearance as it is in performance.
Each knife is made by hand so measurements may vary.
Tall petties are fun and useful knives to have around the kitchen. They can tackle a multitude of tasks due to their short length and taller than usual blade height. Garnishes, filleting proteins, and chopping herbs and smaller ingredients are all within the scope of this versatile knife. It is coupled to a very nice semi-custom handle which adds a nice balance in hand and the eye. All around, this knife is a fun and functional kitchen tool.
Each knife is made by hand so measurements may vary.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with soft stainless steel, which receives a lovely finish. The hammer marks on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
Blade height is generous, especially for a bunka of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
Each knife is made by hand so measurements may vary.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered in stainless steel cladding with a very nice hammered finish, which Mr. Tanaka names "Wavy Face."
This great-looking gyuto has generous height, especially for a gyuto of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
This is a tall knife and none of our sayas fit.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mawafabl2gy2||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-wavy-face-blue-2-gyuto-210mm-374.png||||||Matsubara Blue #2 Wavy Face Gyuto 240mm||MA2-G24VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Matsubara Wavy Face Blue #2 Gyuto 240mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered in stainless steel cladding with a very nice hammered finish, which Mr. Tanaka names "Wavy Face."
This great-looking gyuto has generous height, especially for a gyuto of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
Each knife is made by hand so measurements may vary.
Tanaka-san hand forges all of these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62 HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel not only protects the inner core of Aogami 2 steel, but also adds a level of dampening to the blade which reduces the chances of fractures while making the blade easier to maintain.
Even though the cladding is stainless, these knives should be kept clean and dry to avoid corrosion to the exposed core steel. The cladding receives a really lovely hammered finish, which Mr. Tanaka calls "wavy face." This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core. This particular knife comes with a very nice custom octagonal handle.
Our kiri cleaver saya does not fit this knife.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mawafabl2na1||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-wavy-face-blue-2-nakiri-170mm-13.png||||||Matsubara Blue #2 Wavy Face Nakiri 170mm||MA2-N17VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||220.000||220.000 ||||||||||||1||1||1||0||||||||The Matsubara Wavy Face Blue #2 Nakiri 170mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used in the manufacturing of kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with a soft stainless steel, which receives a lovely finish. The hammer marks you see on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
This great-looking nakiri has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. The blade height is generous, especially for a nakiri of this length. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff in hand and on the board.
We combined his blade with a sweet oak handle in an octagonal shape.
Each knife is made by hand so measurements may vary.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used in the manufacture of kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with a soft stainless steel, which receives a lovely finish. The hammer marks you see on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking santoku has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is generous, especially for a santoku of this length. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff in hand and on the board.
We combined his blade with a sweet oak handle in an octagonal shape.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|matsubara2||item-1||solidtemplate||mabl2wafa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-damascus-bunka-180mm-27.png||||||Matsubara Blue #2 Wavy Face Tall Nakiri 180mm||MA2-N18VU||specials > forknco > makn > mabl2wafa > ||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Wavy Face > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Wavy Face Tall Nakiri 180mm. Experience the masterful craftsmanship of Katsuko Tanaka, the principal blacksmith at Tanaka Kama Kogyo in Matsubara, a historic blacksmithing town in Omura, Nagasaki Prefecture. With roots tracing back over 800 years to the Battle of Dannoura, Tanaka-san carries forward a time-honored tradition of Japanese blade-making.
Each blade is meticulously hand-forged using Aogami #2 (Blue #2) steel, a highly respected high-carbon steel known for its incredible sharpness and edge retention. With a Rockwell hardness of 62HRC, this blade strikes the perfect balance between durability and performance.
To enhance resilience, Tanaka-san applies the san-mai method of awasi (cladding), forge-welding a layer of soft stainless steel over the Aogami #2 core. This stainless cladding not only protects the inner steel but also adds a level of shock absorption, reducing the risk of fractures while making maintenance easier.
The blade features a stunning hammered finish they call a "wavy face," providing both a refined aesthetic and additional protection against corrosion. While the stainless cladding offers some rust resistance, the exposed Aogami #2 core requires proper care to prevent oxidation.
Paired with a beautifully crafted octagonal oak handle, this Tall Nakiri is a work of art designed for serious chefs and knife enthusiasts alike.
Each knife is made by hand so measurements may vary.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with soft stainless steel, which receives a lovely finish. The hammer marks on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
This great-looking tall petty has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is generous, especially for a petty of this length. It makes the knife good for board work while cutting various foods.
Each knife is made by hand so measurements may vary.
This Kiritsuke knife is crafted from high-quality G3 (Ginsan) stainless steel, renowned in Japan for its sharp edge retention and excellent rust resistance. Mr. Tanaka enhances each blade with a stunning stainless steel cladding and finishes it with an eye-catching nashiji texture, making this knife as visually striking as it is practical.
The knife you see here is a bunka knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
The knife you see here is a gyuto knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead.
This knife is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge and has good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead.
The knife you see here is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
The knife you see here is a petty knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3pe15||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-petty-150mm-193.png||||||Matsubara G3 Nashiji Petty 150mm||MG3-P15NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a petty knife made with high quality stainless steel called G3, or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3su24||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-sujihiki-240mm-231.png||||||Matsubara G3 Nashiji Sujihiki 240mm||MG3-J24NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Looking for top-quality blades with a rich history of craftsmanship? Look no further than Matsubara G3 Nashiji Matsubara blades! Our blades are made by the talented Tanaka family in Omura City, located just outside Nagasaki. Blacksmiths in this area have been honing their techniques for over 800 years, ever since refugees from the Battle of Dannoura brought their skills to the town. Today, Tanaka Kama Kogyo, a 4th generation blacksmith, continues the family tradition. When you choose Matsubara blades, you're choosing a piece of history and a commitment to quality craftsmanship.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mag3na16||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-nakiri-165mm-153.png||||||Matsubara G3 Nashiji Tall Nakiri 170mm||MG3-N17NW||specials > forknco > makn > allmakn > ||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a nakiri knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel and is finished with a near-mirror polish and hand-engraved by Mr. Tanaka himself.
A traditional octagonal handle completes the package and gives the knife a great look.
A traditional octagonal-shaped walnut handle makes the package complete and gives the knife a great look.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|matsubara1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-101.png||||||Matsubara HAP40 Bunka 180mm Hairline||MH4-B18PK||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Bunka 180mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture, this great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking petty has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking santoku has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Bunkas, or banno-bunkas, can be viewed as a cross between a gyuto and a nakiri. They are similar in overall dimension to a santoku, but with that distinctive Edo-style sword tip. They are versatile and nimble knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. Bunkas feature a flatter profile than many other gyuto blades and are particularly suited to push cutting techniques rather than rocking styles. The attractive and great looking sword tip makes it very useful for small or intricate work like preparing garnishes.
The knife comes with a simple but good looking octagonal walnut handle and black pakka wood ferrule.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a damascus stainless cladding that has a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
Tanaka-San uses the very popular ZDP189. He hardens the steel to a Rockwell rating of 65+-. This is a sweet spot for ZDP189. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. The jigane then receives a really lovely Damascus etching followed by a near mirror polish.
The Matsubara ZDP189 Damascus Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice custom octagonal handle.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and the blade is finished with a mirror cladding for a beautiful look.
A traditional walnut octagonal handle makes the package complete and gives the knife a great look.
Tanaka-San uses the very popular ZDP189 for the edge. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. HRC after heat treating is HRC65+-.
The Matsubara ZDP189 Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal walnut handle.
Each spoon is engraved with both the Imperial and Metric measurements for easy use. The spoons are clipped together for easy storage and to keep them together as a set. You can remove the spoon from the set by quickly unclipping the link.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|megrst70||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/medium-grit-stones-700-2000-73.png||||||Medium Grit Stones 700-2000||||specials > linecooks > sharpening-stones > shglkachst > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||||0||1||0||0||||nalowa10gr ch800grstba natrst10gr shpro10 tcblla24gy ar1kshst shak1gr1 shgl10gr shro10gr shro20grcesh superstone nach10grwast bester1200 shaptonpro1 superstones1 shpro20 shgl20gr nach200grshs naao2kgrbr angust ||||Here is our selection of middle grit stones. Middle grit stones are considered between 700 and 2K on the Japanese grit scale. They can be used to put a working edge on your knife but most commonly these are used in progression with a higher grit finisher that finishes it.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mikiknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/miki-knives-20.png||||||Miki Hamono ||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||mihaaspe15 mihaassa17 mihaasgy18 mihacastbu17 miki miwh2sa16 mihacastgy18 ||||Miki, a quaint city situated east of Kobe, is renowned for its thriving community of blacksmiths who dedicate their craftsmanship to the art of knife-making. These exquisite knives proudly bear the name of Miki, representing the city's rich heritage in this traditional craft.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mihaasgy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-gyuto-180mm-61.png||||||Miki Hamono AS Gyuto 180mm ||M-151G||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2ko65||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-65mm-310.png||||||Mikisyo Blue #2 Kogatana 65mm||MA2-510259||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Mikisyo Blue #2 Kogatana 65mm. This handmade kogatana uses high carbon steel. This handy knife is used for whittling or other uses and it comes with a really nice saya that allows you to safely take it on the road to work, cooking school or into the field. Mikysio, a specialist in kogatanas, is based in Miki City, which is located on the western side of the mountains that separate Kobe city from the interior of Japan. For over 100 years, many blacksmiths in Miki City have made these small knives. Many customers use these as petty knives in the kitchen but they also work well for grafting, whittling and paper cutting as well as box cutters.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kilehagr||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-blue-2-left-handed-grind-111.png||||||Mikisyo Blue #2 Left Handed Kogatana||MA2-530264-Southpaw||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This is a kogatana made for southpaws. It's an all-purpose utility knife used in Japan for a wide variety of tasks like bamboo crafting, leather and paper cutting and woodworking.
Housed in a beautifully crafted saya, the kogatana is not only protected but also portable, ready to accompany you to work, cooking school, or the great outdoors. Mikisyo, a name synonymous with quality in the world of kogatanas, operates out of Miki City. This locale, nestled on the eastern slopes of the mountains near Kobe, Japan, has been home to esteemed blacksmiths for over a century.
Whether you're in the kitchen or out in the field, this tool adapts to your needs, functioning superbly as a petty knife, grafting tool, or even a box cutter. Its construction boasts the traditional hammer-forged Ni Mai technique, with an edge of Blue #2 steel and a cladding of soft iron. This results in a tool that's not just effective but also a piece of art.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|towh2un94||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-unagi-940mm-129.png||||||Mikisyo Blue #2 Nagoya Unagi 100mm||MA2-941022||resources > japanese-knives > mikisyo > ||Knife Types > Japanese Knives > Mikisyo Hamono > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Mikisyo's Blue #2 Unagi 100mm is a tool commonly used by sushi cooks in and around Nagoya, Japan. The blade is made from highly regarded Blue #2 carbon steel. The alloy is tough and takes a very keen edge. In the case of this knife, it is clad with a soft iron layer that protects the inner core while lightening and adding strength to the blade. Both metals are reactive, so care must be given to clean and dry the knife carefully.
The blade itself features a great profile for processing eel, which has very tough skin. It has a really cool engraving of a dragon on the blade face.
The blade is mated to a traditional D-shaped handle made from ho wood with a black resin ferrule.
The blades are made from high-carbon steel with a C0.85 composition, giving them excellent cutting performance while requiring proper maintenance. As the steel is reactive, the shears should be wiped clean and kept dry after each use to prevent rust.
Tsuru-Kame is a work of Kohsetsu Nagaike who is certified by the Japanese Government as one of the traditional craftsmen. Tsuru means crane and Kame means turtle. It is said from ancient in Japan that cranes live for 1,000 years and turtles live for 10,000 years, and the pair stands for a symbol of long life. He has created this idea in this Kogatana. As you see, the knife part shows a crane and the grip part shows a turtle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mifiko60||item-1||solidtemplate||kogatanas||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-fish-kogatana-60mm-152.png||||||Mikisyo Fish Kogatana 55mm||MSC-520135||resources > kogatanas > ||Knife Types > Kogatanas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||This handy knife is in the shape of a fish and measures 180mm from tail to tip with a blade edge length of 55mm. Mikisyo specializes in kogatanas. For over 100 years, these small knives were made by dozens of blacksmiths in Miki City, which is located on the western side of the mountains that separate Kobe City from the interior of Japan. These days, only a handful of these blacksmiths remain.
Many customers use these as petty knives in the kitchen, but they also work well for grafting, whittling, and paper cutting. They're great box cutters, too!
||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki Japan. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike.
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2unknoss||item-1||solidtemplate||eelknives||https://s.turbifycdn.com/aah/chefknivestogo/mikisyu-blue-2-unagi-knife-osaka-style-65mm-79.png||||||Mikisyo White #2 Unagi Knife Osaka Style 45mm||MS2-941016||resources > eelknives > ||Knife Types > Eel Knives > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki, Japan. The blade you see here is a type of kogatana called an Unagi knife and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike.
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mibl2unkn||item-1||solidtemplate||eelknives||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-unagi-knife-80.png||||||Mikisyo White #2 Unagi Knife Tokyo 145mm||MS2-941008||resources > eelknives > ||Knife Types > Eel Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of Unagi knife popular in Tokyo and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.
Each knife is made by hand so measurements will vary.
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mijakasw21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/mini-japanese-katana-sword-210mm-30.png||||||Mini Japanese Katana Sword 210mm||KT-22D||newarrivals > ||New Arrivals > ||20.000||20.000 ||||||||||||1||1||1||0||||||||This is a miniature replica katana designed as a decorative item or a letter opener. Made in Japan, the Tokugawa model features a stainless steel blade, black scabbard, and a display stand. The blade is not sharp and is intended for ornamental use only--perfect for a desk display or as a collectible gift.
This is one very light knife indeed, weighing in at just 3.8 ounces. The blade length is longer than the name implies, coming in at 216mm. This is a really nice medium length for almost all cutting applications. Blade height is on the short side of average at 46mm. The spine is quite thin with very little taper.
This nimble knife boasts very good fit and finish and a good out-of-the-box edge. The profile is quite flat up to about 2/3 along, where it transforms to a gently curved edge to the tip. The traditional octagonal ho wood handle has a buffalo ferrule, which is well finished and comfortable in the hand. This is a lovely knife that will find favor with both professional and home cooks seeking a finely made tool that looks as good as it performs.
The blade length on this knife is slightly longer than advertised, at 245mm. The weight and blade height are slightly below average for this length. The spine is quite thin and therefore the knife has very little taper. The tip is very finely crafted and will be especially appreciated when more delicate cutting work is required.
Of course, the standout visual element of this line of knives is the highly polished Damascus cladding. It really sets these blades apart from most others. Together with a high level of fit and finish and a nicely made solid ho wood and buffalo horn octagonal handle, the Misuzu AUS10 gyuto strikes a handsome pose. But make no mistake, this is a performer first and foremost. We are really pleased to be able to bring this new line of kitchen knives to your attention and kitchen.
The Misuzu nakiri featured here is constructed from AUS10 stainless steel, which is then clad with a beautiful Damascus outer layer. This outer layer, or jigane, not only enhances the appearance of the blade but also protects and strengthens the inner layer, or hagane, of AUS10 steel. The cutting-edge steel is hardened to a Rockwell rating of 60+. While many stainless steels can be difficult to sharpen, this slightly softer rating results in an easier to sharpen edge, while still retaining its ability to hold that sharpness through extended use.
The highly polished Damascus outer layer of soft stainless steel is made by forge-welding several layers of the steel billets before grinding and acid etching. It finally receives a high polish finish that is simply stunning.
However, performance is just as important as aesthetics at Misuzu. The finely ground and sharpened blade is extremely light and thus extremely nimble. It is very thin, yet not at a loss of control or rigidity. You will be surprised at how usable this knife is. It can take on all but the largest of ingredients. In fact, many home cooks turn to their 150mm petty knives for almost all of their daily cutting and chopping needs.
The great-looking blade is mated to a solid octagonal ho wood handle with a buffalo horn ferrule.
This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr and the stainless cladding makes it easy to care for. It's a really fun knife to try and one of the best-selling knives that Misuzu sells to their domestic customers over the past 70 years. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the use of the knives.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.
We love low-priced knives that offer good performance and good looks. So we are particularly pleased to add this new range of kitchen cutlery to our store from the family-run blacksmith shop, Misuzu.
The small team of craftsmen use a steel called SKS93 as the basis of these budget blades. This is a tough, yet easy to sharpen, steel which is hardened to 60-61 Rockwell and then covered with a softer stainless steel cladding. The cladding protects the inner core from corrosion while adding strength to the blade. It is well-finished in an understated and traditional way. The plain D-shaped ho wood handle adds to this simple yet attractive aesthetic.
Nakiri knives are meant to cut vegetables. They are usually thin knives with a very flat profile. This nakiri is slightly unusual in that the shape, which is known as a Kamagata, features a rounded front that resembles a deba. This offers the user a real tip to process finer ingredients, over the more usual blunt square tip found on most nakiris. Unlike a deba, it is a thin blade with a symmetrical double-edge grind.
This is an all-around fun knife that is a great addition to a home chef's knife block and a wonderful tool to get new sharpeners the practice they need before moving on to more challenging blade shapes and grinds.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|miskkobu10||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-ko-bunka-105mm-235.png||||||Misuzu SKS93 Ko Bunka 105mm||MOV-M02||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||60.000||60.000 ||||||||||||1||1||1||0||||||||How can you not love the looks of this little knife? From the tanto style, sword-like tip to the cute engraving on the handle, this knife wants to be used! At the ridiculously low price why would you not want one in your kitchen?
Bunka knives are such versatile cutters. The pointed tip gets into places other blades simply cannot reach. The flat profile offers push cutters a great board contact area and less chance of accordion cuts. This is great blade for small tasks like chopping herbs and prepping garnishes. It’s short length makes it a good choice for in hand cutting too.
Made from SKS93 alloy, the blade is covered with a soft stainless cladding which makes maintenance a breeze. The blade face is very well finished and the traditional D-shaped Ho wood handle complements the simple looks perfectly.
Please Note: These knives often come with small cosmetic scratches during stamp engraving. They're minor and won't affect the use of the knives.
Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel which adds to the blade's strength and helps with ease of maintenance.
The knife is light for a nakiri of this length and has a nice grind and finish. It is a standard style nakiri with a flat profile and blunt rounded tip. The blade height is a conservative 45mm, which gives it a more gyuto-like feel than a taller nakiri which feels more cleaver-like. The edge is well made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel which adds to the blade's strength and helps with ease of maintenance.
The edge is well made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.
The iconic reverse tanto-style tip and short, tall blade result in a knife with a very purposeful look. Not surprisingly, this style of knife is getting more popular, given their do-it-all abilities. Bunkas are suitable for cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients or get into tight spaces. Many chefs use them as an alternative to a petty for garnish and detail work of all kinds.
The step up to VG-10 steel takes this great little knife into a higher place compared to its sibling, especially regarding edge stability, ease of sharpening, and stain resistance. As with the other knives in the line, the profile and grinds are similarly well-executed. It has a really nice thin spine that tapers down to the very fine tip.
The blade length of this knife is slightly longer than many bunka blades, which, together with the added height, results in a comfortable sized knife for most applications and users. There is a long flat spot from the heel to about two-thirds along the edge, which transitions into a gentle curve to the tip. This is a fairly lightweight knife that will appeal to those who seek a compact and easy-to-wield cutter. It has a very solid, reassuring feel in the hand and on the board.
This knife comes with a nice ho wood and buffalo horn handle in an octagonal shape.
The core steel's propensity for quick burr formation ensures superior performance and ease of sharpening. Celebrated as one of Misuzu's top-selling knives among their domestic clientele for over seven decades, this knife promises utility and a slice of craftsmanship history. Crafted by a dedicated family-owned shop in Miki, Japan, the knife excels at wafer-thin slices. Left-handed customers will be impressed with the left-handed grind of the blade and the comfortable octagonal custom handle.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|mizunoax||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/mizuno-ax-43.png||||||Mizuno Carbon Steel Axe 80mm Curved Handle||MZN-3||resources > foldingknives > ||Knife Types > Higo Folders, Hunters, Axes > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Mizuno carbon steel axe is crafted by Mizuno Seisakujo. It serves various purposes and proves highly effective on a range of wood types. Thanks to its oversized head, it excels at smaller splitting tasks such as creating kindling. While it's not designed for blunt strokes, it shines in detailed cutting tasks. Handle this axe with care and finesse, and you will be rewarded with unmatched speed and productivity.
Moribashi (Plating Chopsticks) – Ebony & Buffalo Horn
Elevate your plating with these traditional Moribashi—precision chopsticks used by professional chefs for the meticulous art of Japanese food presentation. Crafted from rich ebony wood and topped with buffalo horn ferrules, these chopsticks offer a refined balance of elegance and functionality.
The slim, tapered tips allow for delicate and accurate placement of ingredients, making them ideal for garnishing, sashimi arrangement, or final touches on kaiseki-style dishes. The natural weight and smooth finish of the ebony provide a comfortable, confident grip, while the buffalo horn adds a touch of timeless sophistication.
Whether you're a chef perfecting your plating or a collector of fine kitchen tools, these Moribashi offer both beauty and precision in equal measure.
Moribashi (Plating Chopsticks) – Ebony & Buffalo Horn
Elevate your plating with these traditional Moribashi—precision chopsticks used by professional chefs for the meticulous art of Japanese food presentation. Crafted from rich ebony wood and topped with buffalo horn ferrules, these chopsticks offer a refined balance of elegance and functionality.
The slim, tapered tips allow for delicate and accurate placement of ingredients, making them ideal for garnishing, sashimi arrangement, or final touches on kaiseki-style dishes. The natural weight and smooth finish of the ebony provide a comfortable, confident grip, while the buffalo horn adds a touch of timeless sophistication.
Whether you're a chef perfecting your plating or a collector of fine kitchen tools, these Moribashi offer both beauty and precision in equal measure.
The octagonal handle, made from magnolia wood, offers a comfortable grip, while the buffalo horn ferrule adds a touch of elegance and stability. This knife showcases the signature kurouchi finish that enhances its rustic, artisanal look, as well as a stainless steel tang to ensure durability and resistance to corrosion. Remember that this knife is made with a carbon steel edge and needs to be towel-dried after use.
Each knife is made by hand so measurements may vary.
Average rating is 4.5
By: Garrett
St. Louis,MIssouriThis is a truly wonderful knife. If you are looking to drop some money on a cleaver you intend to use for a long time this would not be a bad purchase. Handforged,razor sharp out of the box,amazing edge retention and impeccable fit and finish are all attributes of this knife. While it is smalled than most Chukabocho out there its size is perfect for someone working in a professional kitchen where space is tight but a cleaver is still your weapon of choice. It is well balanced and dead straight on the edge,no belly at all. It is slightly thicker than one you might order from Moritaka but perhaps that is just my knife. I have seen absolutely zero loss in functionality though in light of its thickness. This knife is a work of art that I would recommend to any cleaver lover.
0.3By: Andy Williams
Birmingham UKAfter a lot of thought I purchased this Moritaka instead of a stainless blade,I’m so glad I did !
The quality is excellent,it’s a true joy to use and the edge out of the box is superb.
Buy with the knowledge that someone has actually ’made’ the blade for you.
0.3The quality is excellent,it’s a true joy to use and the edge out of the box is superb.
Buy with the knowledge that someone has actually ’made’ the blade for you.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.
Each knife is made by hand so measurements may vary.
This Chuko Bocho (Chinese Knife) has more than enough length to cover large veggie prep work with ease. The core steel is taken to a Rockwell Hardness rating of 64-65 and is capable of a highly acute and very refined edge. Fit and finish on these knives are very good, though it should be noted that despite the kurouchi finish, the iron cladding and core steel are still reactive and should be cared for as such. These are truly fantastic hand-crafted blades that we are able to offer at very attractive prices.
Each knife is made by hand so measurements may vary.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.
The deba's robust construction and blade thickness are mated to a more obtuse angle on the back of the heel. This allows the user to cut off the heads of fish without damage to the flesh. The rest of the blade is then used to ride against the fish bones, separating out the fillet.
The deba's most obvious feature is the very thick spine and heavy weight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties, including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
Unlike classic single-beveled deba knives, the Moritaka AS Deba 165mm features a double-bevel grind with a 50/50 profile. This makes the knife easier to use and sharpen. Speaking of which, the core steel is a rather high 64 HRC, which is at the upper end of the scale for Aogami Super. So while this results in a very hard and somewhat delicate edge, it is still a fairly easy blade to sharpen. And these Moritaka AS knives really do take a screaming edge!
Each knife is made by hand so measurements may vary.
Average rating is 5
By: Joost Moree
Westland,The NetherlandsThis is a top product indeed. I allready bought the Gyuto 210 mm directly at Moritaka’s site but the €/Yen hanky panky almost doubled the price of this top product. Just charging as done with Chef’s went perfect. And the cost for shipping is reasonable too.
I love the patina of the Moritaka blades. And the quality of the handles. The holding of the edge property is,as the French say: "hors competition".
A joy just lifting it out of the box; touch it;let the handle caress the palm of your hand; look at it; work with it; clean it and cherish it.
The Kiritsuke 240mm is on its way to be added to the collection. And I think the Santoku an the Petty will follow soon to complete it. And maybe the cleaver,just because it is such a beautiful piece of craftmanship. And so are they all.
0.3I love the patina of the Moritaka blades. And the quality of the handles. The holding of the edge property is,as the French say: "hors competition".
A joy just lifting it out of the box; touch it;let the handle caress the palm of your hand; look at it; work with it; clean it and cherish it.
The Kiritsuke 240mm is on its way to be added to the collection. And I think the Santoku an the Petty will follow soon to complete it. And maybe the cleaver,just because it is such a beautiful piece of craftmanship. And so are they all.
By: Andrew
Dallas,TexasThe craftsmanship of this blade is just beyond words. I was taking back by its out of box sharpness if that’s a word but after I took its across my 3000 stone it was just something amazing.
0.3By: Erik
Los Angeles,CAmy third Moritaka. My favorite knife. sharp. hefty,well balanced. a beautiful knife that is extremely wieldy and feels like an extension of your hand.
0.3By: Matt
Imlay city,MINo frills,pure functionality. I’ve had the knife a bit over 2 weeks and it is a new favorite of mine. Very very sharp,durable,and has a nice weight. It’s a bit of a change to break down fish with a deba if you aren’t used to it but after a few times you will love it! Great purchase
0.3This 180mm deba is also sometimes referred to as a Western deba due to the symmetrical grind and edge bevel. This can be advantageous as the edge is more durable than its single-bevel counterparts and can be used in more applications than simply breaking down whole fish. This is also a tremendous knife for left-handed users who are looking to explore the pattern but don't want to pay large sums of money to have a left-handed run produced by the smith in Japan. Fit and finish are excellent on these knives, and given the amount of metal that is used to produce debas, this is one of the best values to be found in handcrafted AS steel. Please note that these knives now have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
Average rating is 4.7
By: RobinW
Philly,PAA cheap (-ish) way to a hand made Japanese knife.
Grind on the bevel can be a bit uneven but the steel is great and performance is above price level.
AS steel requires some care (not stainless),but ahhh the edges you get.....
0.3Grind on the bevel can be a bit uneven but the steel is great and performance is above price level.
AS steel requires some care (not stainless),but ahhh the edges you get.....
By: Rick
Eastlake,OHI recently received this knife as a Christmas present from my wife( which is more like a present to her since I do all the cooking:)and as soon as I opened it I was immediately impressed with the look and edge,I own Mac and Misono which I have bought through CKTG and this is by far the prie of my fleet.It cuts like a frickin light saber MAN!@!!
0.3By: S. Hancock
Dallas,TXI rate this knife at 4 of 5 stars.
After about six weeks of use,I am impressed with the sharpness of the blade and the knife’s balance. It feels good in he hand. It is also helpful that the knife has a western double bevel as opposed to the single bevel design found on many Japanese knives.
The knife has a rustic almost rough look,however. It could never be considered a "work of art" as a fine sword might be. I used a food-grade mineral oil on the handle and that helped the appearance a good bit. But a buyer should think of this knife as a very good tool and not an object to be admired.
0.3After about six weeks of use,I am impressed with the sharpness of the blade and the knife’s balance. It feels good in he hand. It is also helpful that the knife has a western double bevel as opposed to the single bevel design found on many Japanese knives.
The knife has a rustic almost rough look,however. It could never be considered a "work of art" as a fine sword might be. I used a food-grade mineral oil on the handle and that helped the appearance a good bit. But a buyer should think of this knife as a very good tool and not an object to be admired.
By: Mike Barber
Indiana,PAI bought this and a matching 130mm petty knife,and they are both absolutely fabulous. They’re light and perfectly balanced,and make my hand-forged Sabatier knives feel downright heavy and clunky. The black finish is very beautiful and serviceable,and stains much less than other carbon steel knives I’ve used. Highly recommended!
0.3By: Dan M
maI recently purchased this gyuto from this website about a month ago. The service was immediate and shipment was hassle free. The knife itself has an undesirable appearance to it at first glance,but has soul... I am a professional chef and have put this blade to use. I use it to cut meat,peeled fruit and tuna primarily... Vegetables with membranes dull the blade quickly in one service,but it still works flawlessly on meats after the emergency tomato slice prep. Is it an all purpose knife? Not necessarily. If you buy this knife you must pamper it. Most of the black has come off due to use,cleaning and honing with a ceramic steel 5 nights a week. The black may be gone but the knife has improved its appearance and shown its true colors by constant care.
0.3By: Jon
Pittsburgh,PAI bought this knife based upon Mark’s recommendation for an excellent carbon-bladed wa-gyuto that could handle a professional environment. I must say,the man knows his knives.
I love how comfortable this knife is,and the edge retention is insane. It was shaving-sharp out of the box,and has maintained that through three solid shifts without any sort of honing,sharpening,etc.
Fit and finish was as good as can be expected on a rustic-looking knife,and I can see the handle lasting for a long time.
Great knife,and yet another great experience dealing with CKTG.
0.3I love how comfortable this knife is,and the edge retention is insane. It was shaving-sharp out of the box,and has maintained that through three solid shifts without any sort of honing,sharpening,etc.
Fit and finish was as good as can be expected on a rustic-looking knife,and I can see the handle lasting for a long time.
Great knife,and yet another great experience dealing with CKTG.
By: Jon
PittsburghI bought this knife as recommended by Mark,and let me just say that he knows his knives. The edge on this thing is ridiculous,and its retention is incredible. It is very lightweight,yet feels sturdy. I bought this to be a workhorse,and it hasn’t let me down once. Yeah yeah,it rusts,blah blah,just wipe it down and dry it after you’re done using it,and you won’t have any problem. This knife looked rustic to begin with,but now that it has formed a patina,it just looks bad@$$. I HIGHLY recommend this knife.
0.3By: mw
Harrisburg,PAExcellent. Handle well finished and seamless. Blade razor sharp and well balances. A+
0.3By: Richard F
Northampton,MAThis in my fifth or sixth knife from CKTG and they are outstanding. There is a lot to like about this knife. I’ve been using it for about three weeks and the steel is everything they say it is. My only complaint is the blade profile. It’s very flat. In fact the knife looks more like a narrow blade santoku than a gyuto. This profile works perfectly well for slicing,but when dicing and chopping the heel of the blade is jarring when it strikes the cutting board. I’ve altered my technique to compensate and even ground the heel down a bit,but I’m pretty sure I will send this knife off to a sharpening service to have its profile reshaped at some point in the future.
0.3By: Anthony R
San FranciscoThis knife was recommended to me by Mark and I am very satisfied. The knife has a great edge and looks great. Great purchase
0.3By: daniel
washington dcThis knife feels like an extension of my hand. After a quick touch up on my stones I julienned 2 gallons of onions and 2 gallons of carrots and the knife was still sharp enough to keep going for the rest of the day doing light work. All the other chef’s and the line cook’s can’t believe that I got it for the price I did.
0.3By: Wes
Los AngelesI’ve had this knife for more than a year and it’s perfect. Of all my knives,this is the one (1) that food sticks to the least; (2) that wedges the least; (3) that sharpens the quickest and easiest; (4) that gets the sharpest; (5) that holds its edge the longest (though I just bought a HAP40 gyuto that I expect will best it in that regard); and (6) is the lightest and most nimble in the hand. The only downside is that it must be wiped after each use. That’s not really much of a downside in my opinion.
0.3This 210mm gyuto features a thin profile at the tip and behind the edge, giving it excellent cutting ability and control. The well-balanced feel in the hand makes it easy to use for long prep sessions, while the 50/50 convex grind allows ingredients to separate cleanly. Aogami Super steel is prized for its ability to take a razor-sharp edge and maintain it longer than most other carbon steels. With its higher alloy content, it also develops patina at a slower rate. These qualities make this knife a standout option for cooks seeking a professional Japanese gyuto at a competitive price.
The octagonal handle is now crafted from magnolia wood, replacing the yew shown in the video.
Care instructions: As with all carbon steel knives, wash and dry immediately after use and avoid prolonged contact with acidic foods. Store in a dry place and sharpen regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
At the heart of the Moritaka Supreme line is expertly heat-treated Aogami Super steel, renowned for its ability to take and hold a razor-sharp edge. This high-carbon core is clad in soft iron and finished with a rustic kurouchi texture that, while still reactive, provides improved resistance to corrosion. With over 700 years of forging tradition, Moritaka Hamono produces some of the most distinctive knives available—offering outstanding performance, premium materials, and hand-crafted character at remarkable value.
This blade is fitted with a comfortable D-shaped chestnut handle, offering a secure and ergonomic grip for extended use.
Average rating is 4.8
By: Michael Bartley
Claremont,CAI purchased this knife last week and it is AMAZING. It was sharp right out of the box. It is comfortable in the hand and very well balanced.
Also the customer service with this company is top notch. Such a great company with great products. Not only will I continue to purchase from them,but I will recommend it to all of my chef friends.
0.3Also the customer service with this company is top notch. Such a great company with great products. Not only will I continue to purchase from them,but I will recommend it to all of my chef friends.
By: Michael Bartley
Claremont,CAThis is an EXCELLENT knife. It comes sharp out of the box and cuts with no friction or wedging of the blade. The edge retention is great,and it takes an edge well. No complaints on this knife at all. Also the customer service through ChefknivestoGo is second to none. Mark was extremely helpful and made sure I had everything I needed to make my experience a great one. I would definitely recommend this product and this business to all of my friends and colleagues. Thanks for reading
0.3By: John Armour
Lakewood COI had the oppurtunity to use this knife for week and thought I would share my impressions of it.
Out of the box the edge was pretty sharp and would shave hair. However,I am a little off center so of course I sharpened it up to a 10k edge. A couple of notes this is Aogami Super steel and takes an edge really nicely so it isn’t a total pain to sharpen and a knife of this style (rustic) is not flawless and does have some imperfections. I think the rewards of how sharp and how wicked they look make up for the short falls ever so small that they are to me. I did need (rather wanted )to flatten the bevels just because I am compulsive that way and so I started with the fron side and went to grinding it didnt go too bad I have worked on much more diffacult knives for sure. So I guess long story short the knife is worth the moeny and effort but this is not a pristine show piece and is a knife that is built to be used and will reward you for such treatment !
0.3Out of the box the edge was pretty sharp and would shave hair. However,I am a little off center so of course I sharpened it up to a 10k edge. A couple of notes this is Aogami Super steel and takes an edge really nicely so it isn’t a total pain to sharpen and a knife of this style (rustic) is not flawless and does have some imperfections. I think the rewards of how sharp and how wicked they look make up for the short falls ever so small that they are to me. I did need (rather wanted )to flatten the bevels just because I am compulsive that way and so I started with the fron side and went to grinding it didnt go too bad I have worked on much more diffacult knives for sure. So I guess long story short the knife is worth the moeny and effort but this is not a pristine show piece and is a knife that is built to be used and will reward you for such treatment !
By: Paul
Iowa City,IowaProducts: Probably the best line of selection found in North America.
Pricing: Slightly more expensive than some eBay vendors,but considering international shipping and customs,the prices are great.
Shipping: Order shipped out within 2 hours. What more can I say! Free shipping is definitely lucrative.
Customer care: Responsive and professional vendor. His participation in online forums adds elements of personality and approachability.
Overall: 5/5
0.3Pricing: Slightly more expensive than some eBay vendors,but considering international shipping and customs,the prices are great.
Shipping: Order shipped out within 2 hours. What more can I say! Free shipping is definitely lucrative.
Customer care: Responsive and professional vendor. His participation in online forums adds elements of personality and approachability.
Overall: 5/5
By: Paul
Iowa City,IAI’ve been using this knife for about 2 weeks now,and what can I say,this knife is a beauty. Edges are still razor-sharp and cuts everything like butter. The Kurouchi finish is much smoother than the Tanakas I have and the water-resistant rosewood handle is one of the best I’ve seen. My friends tell me I’m obsessed and I think that summarizes my experience very well.
0.3By: T. Gray
Seagrove,NCWell crafted. Exceptionally sharp,and easy to maintain. Excellent customer service. I often use this knife even when a much smaller knife would suffice.
0.3By: David
Sacramento,CAThis was my first purchase from CKTG.com and so far it has been great. This knife is awesome! I have used it daily for the last few weeks and there has been nothing it has not sailed through: honeydew melon,onions,carrots,celery,and squash all are sliced,diced,and minced with ease. I have never owned a knife that was this sharp before and has maintained its sharpness for so long. The finish is spectacular and must be seen in person to truly appreciate it. Anyone who is looking for a trusty blade can stop with this knife,it is sharp,durable,and beautiful. A true gem in any collection.
0.3By: Doug Morton
Moreno Valley,CAGreat bargain! In general Moritaka knives are an outstanding buy. This Gyuto ranks very high in workmanship,balance,and a very sharp edge out of the box. Real joy to use.
0.3By: Aaron
Akron,OHMy second Moritaka and I love it just as much as my other. This thing takes a beating and keep on coming back for seconds. Even with a 15-20k polish on a natural stone the edge will still last a good while. It sharpens with ease and the edge holding is out of this world. Only draw back if the handle for a right handed person but for the steel it’s easily over looked. And the usual great service from Mark.
0.3By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointer pinch the blade,making all all kinds of cutting projects feel easy and natural. The knife seriously feels like an extension of my hand.
The cutting edge was very sharp right out of the box,but I spent twenty minutes on the stone with it and took it to the next level. That was about a month ago and I haven’t had to sharpen again,and I use that knife in a professional kitchen 5 days a week. I just steel it when I come in in the morning and when I get off,and it keeps laser sharp.
And gosh,this knife is pretty as a picture.
The only trouble I have had is a finicky kurouchi. Slicing baby green plantains took off an unfortunate amount of the black finish,and a few other items have caused similar problems - granny smith apples and lotus root off the top of my head. I think it is rigid high acid foods that do it. So now,my kurouchi has a distinct streak pattern in the middle. But everything else about the knife has been so wonderful,I can’t bring myself to take off a star. The octagon handle looks and feels great,the knife is lightweight,nimble,well balanced,and incredibly sharp,and the other sous chef in kitchen reminds me almost daily how jealous he is of my Moritaka knives.
And the service and shipping were impeccable. Bravo.
0.3The cutting edge was very sharp right out of the box,but I spent twenty minutes on the stone with it and took it to the next level. That was about a month ago and I haven’t had to sharpen again,and I use that knife in a professional kitchen 5 days a week. I just steel it when I come in in the morning and when I get off,and it keeps laser sharp.
And gosh,this knife is pretty as a picture.
The only trouble I have had is a finicky kurouchi. Slicing baby green plantains took off an unfortunate amount of the black finish,and a few other items have caused similar problems - granny smith apples and lotus root off the top of my head. I think it is rigid high acid foods that do it. So now,my kurouchi has a distinct streak pattern in the middle. But everything else about the knife has been so wonderful,I can’t bring myself to take off a star. The octagon handle looks and feels great,the knife is lightweight,nimble,well balanced,and incredibly sharp,and the other sous chef in kitchen reminds me almost daily how jealous he is of my Moritaka knives.
And the service and shipping were impeccable. Bravo.
By: Richard Adams
Rio Oso,CAAfter using this knife for almost nine months I find it a real workhorse and a pleasure to use. The steel is almost magical. It holds an incredible keen,and durable,edge. I had some chips that were probably my fault but when I starting sharpening they went away very rapidly. How is that possible? I thought that the steel would be very hard to sharpen since it held such a great edge ….not so! Usually hard steel is hard to sharpen.
I love this knife!
0.3I love this knife!
By: Jake
New York,NYIf you’re looking for a great work horse this one will treat you well. great edge retention and quite easy to sharpen. its hefty and feels substantial in the hand.
0.3By: Bryan
Madison WII picked this knife up from them and i have used it for one day at work so far. Its pretty amaz-balls.
0.3By: B. Cheung
Southborough,MAMy Moritaka Gyuto 240mm came in with a small dent at the middle of the blade. The spine thickness is a bit too thin for this length. I’ve bought a Moritaka Nakiri 165mm before and I love it with its beautiful rosewood handle. I’m disappointed with the Gyuto 240 unfortunately.
0.3By: Aaron Paul
Austin,TXI am extremely please with this purchase. I have been putting off buying another chef’s knife for quite a while and spent a long time deciding which one to buy. This knife is very sharp out of the box. The handle is even nicer than it appears on the webpage. It has a little more weight to it than my other Japanese knives,which I like. The balance point is exactly at the pinch grip point. Helpful and super fast,personable service from the team at CKTG. Ordered late Wednesday night,shipped Thursday and was delivered from WI to TX on Friday before noon! Great knife and fantastic company. This knife is absolutely worth the money.
0.3By: steve
New York,NYgreat knife. sharp OOTB.
0.3By: Matt
Louisville,KYGreat balance,retains its edge well,and is a workhorse in the kitchen. Very pleased with this purchase.
0.3By: Jason Lin
Piscataway,NJReally nice package,the knife is really sharp. When I did the flowing test with the paper,this knife performed really well. However,I do need to point out some miner issue. First,I have to say the Aogami Super Steel is super good,but I found a little rust spot on the blade. Note that it is really normal. Please make sure that you buy the oil to protect the knife ASAP. Overall quality is unbelievable.
0.3Moritaka knives feel at once both substantial yet nimble in hand and are crafted with a compound/convex grind that does a remarkable job separating ingredients. The highlight of this series of hand-forged knives is the core steel. Taken up to 65 HRC, the Aogami Super in these blades is beautiful. Able to handle incredible levels of refinement and steep edges, the steel just feels downright sexy. Edge retention is superb, and durability is very high. To own this 240mm gyuto is to participate in a centuries-old tradition of Japanese blade-craft at its finest.
Each knife is made by hand so measurements may vary.
Moritaka knives feel at once both substantial yet nimble in the hand, and are crafted with a compound/convex grind that does a remarkable job separating ingredients. The highlight of this series of hand-forged knives is the core steel. Taken up to 65 HRC, the Aogami Super in these blades is a thing of beauty. Able to handle incredible levels of refinement and steep edges, the steel just feels downright sexy. Edge retention is superb and durability is very high. To own this 240mm gyuto is to participate in a centuries-old tradition of Japanese blade-craft at its finest.
The blade is paired with a lovely custom octagonal handle made with 4,000-year-old bog oak.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
Each knife is made by hand so measurements may vary.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients, and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
The blade is paired with a lovely custom, 4,000-year-old, bog oak octagonal handle.
Average rating is 4.9
By: Dillard
Vero Beach,FLI purchased this Gyuto recently and couldn’t be happier! The kuro-uchi finish is nice and even but still rough enough that food does not stick. The Aogami Super blade takes an excellent edge and keeps it through hours of use. The blade has an excellent geometry and very flat blade profile which I prefer.
The customer service was second to none also. My order was processed right away and arrived 3 days later.
0.3The customer service was second to none also. My order was processed right away and arrived 3 days later.
By: Evangelos
Berkeley,CABeautiful,sharp,and great steel quality. Highly recommended.
0.3By: Omen Eagle
Portland MELove this knife,I use it every day and take it to bed with me every night! Worth every penny!!
0.3By: Sherms
Perth,WAThis knife is beautifully crafted and very hefty. I bought for two reasons- I was looking for an extremely trusty workhorse knife,and because the Kurouchi look just captivated me. (They say when you buy a knife,you’re taking a piece of the craftsman’s soul with you. If you don’t feel it,it’s not the knife for you)
It’s great for cutting large cuts of meat and for chopping stuff to a powder. You’ll find that the tip will remain incredibly sharp.
But I gave it 4 stars for the following reasons-
Working in Rockpool Bar and Grill (one of Australia’s best restaurants) where presentation is crucial,this knife imparts stains on the foods that are (sadly) crucial to the restaurant.
These two food just happen to be lemons and spanish onions...Carbon steel’s worst enemies lol.
The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.
Sharpening wise,I put my own bevels- 13degree secondary bevels.
This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.
One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.
Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful ’honyaki’ wave-like polish which was pretty much an indication that I had hit that right sharpness.
A quick test on my arm hair and a couple of knicks on my fingers proved me right.
All in all,know what you are looking for before investing in a knife like this :)
0.3It’s great for cutting large cuts of meat and for chopping stuff to a powder. You’ll find that the tip will remain incredibly sharp.
But I gave it 4 stars for the following reasons-
Working in Rockpool Bar and Grill (one of Australia’s best restaurants) where presentation is crucial,this knife imparts stains on the foods that are (sadly) crucial to the restaurant.
These two food just happen to be lemons and spanish onions...Carbon steel’s worst enemies lol.
The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.
Sharpening wise,I put my own bevels- 13degree secondary bevels.
This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.
One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.
Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful ’honyaki’ wave-like polish which was pretty much an indication that I had hit that right sharpness.
A quick test on my arm hair and a couple of knicks on my fingers proved me right.
All in all,know what you are looking for before investing in a knife like this :)
By: Mike H
Raleigh,NCAn absolutely wonderful knife. The flat blade profile and "gentle roughness" finish makes this my everyday go-to knife in my kitchen.
0.3By: Erik
Los Angeles,CAthis knife is truly amazing. Both in workmanship and utility. I like this size and it’s ridiculously sharp. I had the Deba by Moritaka and had to order this... this one I like even more! It’s extremely wieldy despite being a large chefs knife..
0.3By: mario perez
pebble beach ca.amazing knife!razor sharp.so light for such a big knife.cutting meat,dicing veg,fileting fish.knife does it all.also own Moritaka deba.
0.3The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The handle is octagonal in shape and made of magnolia wood, a traditional Japanese handle material known for its durability and beauty. The ferrule is made of buffalo horn, adding a touch of elegance to the knife.
While not inexpensive, we believe that the level of performance, quality of steel, and tradition offered by Moritaka knives make them a tremendous value. Please note that we do not have a saya for this knife. Order yours today and experience the difference in quality.
Each knife is made by hand so measurements may vary.
The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The blade is paired with a lovely custom octagonal handle made with 4,000-year-old bog oak.
Experience a higher level of performance, quality of steel, and tradition offered by Moritaka knives.
Average rating is 4.9
By: Kulin
MichiganI have used this knife for everything from chickens to racks of lamb. It performs beautifully and holds a fantastic edge. This is a wonderful knife to work with.
0.3By: Doug Morton
Moreno Valley,CAThis my first experience with a Honesuki. Bought it to use mainly on chickens - it does a great and quick job - looking for more chickens. Like all Moritakas is very high quality,nice and sharp,and holds its edge very well. Great specialty knife.
0.3By: Jaime Grant
Squamish BCIt’s taking a bit for this knife to grow on me,though to be honest I bought it to replace a European boning knife. This knife does very well boning out chickens,which is what it is designed to do. Not so good at removing silcerskin from beef though. It takes a good edge,but needs a lot more work than my Takeda Guyuto and won’t get nearly as sharp. great fit and finish and a beautiful handle. Get one if you are boning out a lot of poultry.
0.3By: Chef Mike
IowaWow,this is the best of the best. I have bought knives everywhere... and this is my favorite.
0.3By: Carl S
Surrey BC CanadaOOTB - Not very sharp,really needed a lot of work starting at a 1000g stone,but considering the steel it became very very sharp after some work,no scratches or warps or anything,just perfect OOTB except for sharpness.
Fit and Feel: Great classic handle,beautiful look to it,very nice pointy tip,a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)
Edge Retention is good
Sharpness is Fantastic
I use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken,beef and small fish.
Overall a beautiful knife with lots of use and great steel.
0.3Fit and Feel: Great classic handle,beautiful look to it,very nice pointy tip,a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)
Edge Retention is good
Sharpness is Fantastic
I use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken,beef and small fish.
Overall a beautiful knife with lots of use and great steel.
By: Nic Swogger
Oxford msAwesome knife! Great quality steel for the price,holds a razor sharp edge with minimal maintenance.
0.3By: Kyle Johnson
NJIt took me a while to pick out which Honesuki I wanted. I was looking for a well priced one that I would happy with. I chose this one based on the core steel and octagonal handle which I find better than other handle types. This knife has not let me down. Like others have said it needs a little work out of the box I sharpened on a 4k then 8 stone. Finished on a strop loaded with diamond spray. This knife is one i couldn’t live without.
0.3Moritaka draws on the company's 700 years of experience producing hand-forged blades to produce this 150mm honesuki, or poultry knife. The edges on this knife can be taken extremely steep and through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker's bevel angle in place to avoid chipping when working through poultry joints. We highly recommend this knife for left-handed users as Moritaka has ground the blade symmetrically, which is not the case with most honesukis you will find.
Each knife is made by hand so measurements may vary.
Drawing on more than 700 years of blacksmithing tradition, Moritaka produces hand-forged blades that embody both performance and heritage. This 150mm honesuki, designed as a poultry boning knife, is ground symmetrically, making it an excellent choice for both right- and left-handed users. The edge can be refined to a very acute angle on whetstones, though for poultry work it is advisable to keep the maker’s grind angle in place to reduce the risk of chipping around joints.
The blade is fitted with a traditional D-shaped chestnut handle capped with a buffalo horn ferrule, providing both durability and a secure grip. This combination of premium steel, expert forging, and thoughtful handle design makes the Moritaka Supreme Honesuki 150mm a superb tool for serious cooks seeking a handcrafted Japanese knife of the highest quality.
Average rating is 5
By: Sebastian
St. Paul MNI picked this knife up not knowing what to expect having had no experience with a Kiritsuke. I love it. It takes little to put a ridiculous edge on it. It holds the edge very well. Fit and finish are both very nice as I have come to expect. The tip on this knife is exceptionally thin and sharp. My favorite things to do with this knife so far are slicing steak and brunoise of just about anything. Great Knife!
0.3The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements will vary.
The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives.
The blade is paired with a lovely bog oak, octagonal handle.
Average rating is 4.6
By: mike henry
houstonThis may be the perfect knife gyoto,slicer,cleaver all in one beautiful and super sharp.
0.3By: Ben Scrimalli
PhiladelphiaThis is a gorgeous knife! This is my first knife made with aogami super steel and now i know what all the fuss is about! It came very sharp ootb. I even shaved a big patch of arm hair off ootb! It isn’t as quick to rust as other carbon blades i own. And i know its preference,but i love the rustic look of the kurouchi finish on the blade,and LOVE the sword tip! Its a head turner for sure! Sharpening has been a breeze,and you can get it razor sharp. Also,it’s amazing to me just how long this blade holds it edge. I highly recommend this knife or any other Moritaka for that matter. They are a great deal price wise as far as I’m concerned.
One other thing: ordering from Mark at CKTG is as good as it gets! He’ll inspect knives for you if you ask him,before they are shipped to you,and will take anything back if you are not happy upon its arrival. Shipping is free and QUICK!
0.3One other thing: ordering from Mark at CKTG is as good as it gets! He’ll inspect knives for you if you ask him,before they are shipped to you,and will take anything back if you are not happy upon its arrival. Shipping is free and QUICK!
By: Ryan
San Angelo,TXI bought a few Moritakas years ago and recently bought this one for a friend. The finish and handle quality are far superior on these newer knives. Moritaka does a nice job with their heat treatments. Their blue steel takes and holds a better edge than a Hiromoto AS but not as well as Murray Carter’s. The geometry on these is kind of strange. The thickness at the spine continues down towards the edge for quite a while before tapering. The profile seems more ground than hammered. This makes it a fairly heavy very strong workhorse knife. Not going to fall through carrots but no need to baby it. The Kiritsuke is a real looker.
0.3By: Roy Barris
London UKExtraordinary cutting ease from the shallow bevel geometry extending 1/2 inch up the edge,the uniform thinness of the blade and the heft (good weight). The edge outlasts Blue paper steel (Rockwell 63) on Tadefusa knives,and other lower hardness Aogami steel
0.3By: Jesse nobles
Stockholm SwedenGreat knife,really love the look of it. I like that it is a great workhorse knife and not just a collectors item so i dont feel bad using it in service for a variety of different tasks. Not many complaints about it,out of the box it was sharp but not as sharp as I expected,though I very very easily made it super scary sharp and the edge retention on this knife is unreal. I used in extensivly on my 12 hour shifts and it still remains scary sharp after all that abuse. By far the best knife I have used,I have to be careful,its so sharp it tends to sometimes bite into the board if i push to hard. Highly recommend this knife and any of the moritaka knives...truly feels like a work of art that you can enjoy while working. Thanks to mark for the recommendation.
0.3By: shinjuku
ft. worthGreat knife sharp right out of the box I owned a shun,henckles,two tojiro knives. I must say that the shun and henckles will never be as sharp as this moritaka even out of the box the aogami super steel is far superior to any stainless steel knife by miles!
0.3By: Reese
Ft. worth,TXGreat knife extremely sharp. I have owned a Shun classic,Henckles,a bunch of Tojoro knives,forschner,and Swiss knives all Japanese or western and this knife is the sharpest. I have always been a fan of blue steel knives and I realize the shuns,henckles,etc can never really get as sharp as the blue super steel...great knife,great price,great customer service.
0.3By: Aaron
Akron,OHFirst Moritaka and not my last. Awesome knife all around. The blade is very flat with a little curve at the tip. Out of the box was good to push cut paper. Edge retention is out of this world. Took it to work for two days of hard prep and only stropped it after the end of the day then was good to go. Took it to the stones to touch it up which was easy. Only problem is the D shape handle as I am a lefty but don’t let that stop you. And the usual great service from Mark.
0.3By: Andy Myers
Louisville,KYSo far so good. I have had this knife for just a few weeks but I love it. Super sharp,looks and feels great. First moritaka,but won’t be my last.
0.3By: brent harvey
bonita caThis knife is AMAZING! Otb,very sharp... a minute (literally) on the stones and strop and "wow". Katsura muki is so much easier. The knife provides a good deal of feedback and patina is less of an issue than I expected (in comparison to my yanagiba or usuba). I’m equally impressed with the prompt answers to my question from Mark and excellent service. Also,the free sharpie in the box was a nice treat... I’m always hunting for one at work,and never remember to get one at the store. Thanks again Mark!
0.3By: Tim Armstrong
Decorah,IAThis knife is worth every penny. Was quite decent OOTB,but gave it a quick sharpen and it took a super sharp and precise edge and holds that edge ridicoulously well with a little TLC. This knife has come through heavy prep still holding a serious edge. Aogami super is great steel and moritaka has obviously mastered it. Kiritsuke/gyuto is a unique and very verstile style knife. It is a priviledge to own one from a great company with roots as deep as Moritaka has. I highly rcommend any knife from Moritaka,as well as the superb service from Chef Knives ToGo.
0.3By: Jacob Juhl
*This knife was screaming sharp out of the box. I could not believe it. I have pounded it through all kinds of product from poultry fabrication to veg work and this knife tears through everything I can thorough at it. I don’t use it for fish,I use a single bevel Deba for that,but for work horse tasks it is perfect. I also have a Yanagiba for slicing proteins. Now for the service. These guys are quick to respond,the shipping is mind meltingly fast. I got may two days after I ordered it with free shipping. Will be ordering from them again.
0.3By: Steve D
Glen Head,NYMy awesome wife got this for me for Christmas. It immediately became my number one knife. I haven’t run it over my sharpening stones yet but it was pretty sharp oob. Love the balance and shape of the blade. Feels great in my hand and even flew through some of the tough winter vegetables that we have been working with lately.
Because of the shape of the blade I don’t use it for chopping herbs ( I have my trusty Tojiro for that) but all my slicing and dicing jobs go to the Moritaka.
Thank you Mark and chefknivestogo!!!
0.3Because of the shape of the blade I don’t use it for chopping herbs ( I have my trusty Tojiro for that) but all my slicing and dicing jobs go to the Moritaka.
Thank you Mark and chefknivestogo!!!
The 240mm kiritsuke comes double-beveled and symmetrically ground in Western style, which adds some durability to the edge and an ambidextrous personality to the blade overall. The pattern is excellent for push and pull cutting, and the flatter edge also makes it a fairly decent slicer. These characteristics make it a favorite with cooks who see a good bit of protein work and veggie prep that does not require rocking through large ingredients. Please note that these knives have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
The 240mm kiritsuke is a versatile length, well-suited for both professional chefs and serious home cooks. It offers plenty of cutting power while remaining nimble and manageable on most kitchen boards. Unlike traditional kiritsuke profiles, this knife is ground 50/50, making it equally effective for both right- and left-handed users.
The blade is complemented by a striking custom octagonal handle crafted from 4,000-year-old bog oak, adding elegance to its proven performance.
Average rating is 5
By: Huy Bui
HB,CA Love this knife,came sharp out of the box,was easily made sharper.
Fairly thick knife,which is rare among Japanese knives. Slight wedging on a large onion,but that added heft makes the knife a great workhorse.
Can smash & mince garlic with ease,yet can still slice a tomato so thin you can see through it.
Best all around knife I own.
0.3Fairly thick knife,which is rare among Japanese knives. Slight wedging on a large onion,but that added heft makes the knife a great workhorse.
Can smash & mince garlic with ease,yet can still slice a tomato so thin you can see through it.
Best all around knife I own.
By: Michael Pukas
Gypsum,COI’ve had this knife for several weeks now and I absolutely love it! It’s got a very straight edge with a small amount of curve towards the tip,which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board,slicing,peeling and chopping tasks.
I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness,edge retention and resistance to corrosion,and it’s usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade.
The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip,but otherwise it’s very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling,but find I have to lighten up quite a bit as I’m working or the blade will cut into the board and stick in it. The knife is overall quite light,but is a tad blade heavy.
Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto’s,and I find myself grabbing for this one more often that the others. I use it for nearly everything – mincing herbs,crushing garlic,slicing & dicing shallots,julienne veg,and slicing meats. Highly recommend!
0.3I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness,edge retention and resistance to corrosion,and it’s usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade.
The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip,but otherwise it’s very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling,but find I have to lighten up quite a bit as I’m working or the blade will cut into the board and stick in it. The knife is overall quite light,but is a tad blade heavy.
Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto’s,and I find myself grabbing for this one more often that the others. I use it for nearly everything – mincing herbs,crushing garlic,slicing & dicing shallots,julienne veg,and slicing meats. Highly recommend!
By: Darin
MilwaukeeThis is still my go-to gyuto. the steel takes an awesome edge but is prone to chipping because of its 64 rc hardness. I would but this knife again in a hreatbeat if anything every happened to mine.
this is a knife for knife enthusiasts,to be sure. it needs a lot of TLC but is more than worth it.
Highly recommended.
0.3this is a knife for knife enthusiasts,to be sure. it needs a lot of TLC but is more than worth it.
Highly recommended.
270mm in a kiritsuke tends to be the favored length for pro cooks who have the available cutting real estate to work with. The additional length and weight can be beneficial when chopping a lot of produce and lets the knife get a bit more elevation, able to cover larger objects. This kiri is 50/50 on the grind and the bevel, making it more versatile than its traditional brethren and able to be wielded with identical performance by both right- and left-handed users.
Each knife is made by hand so measurements may vary.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and exceptional value. It comes with a nice octagonal magnolia wood handle with a buffalo horn ferrule.
Each knife is made by hand so measurements may vary.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC which is a superb treatment for this steel. Edge retention is top-notch as is the out of the box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic which enhances the traditional character of this lovely nakiri. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
Each knife is made by hand so measurements may vary.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC, which is a superb treatment for this steel. Edge retention is top-notch, as is the out-of-the-box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic, which enhances the traditional character of this lovely nakiri. It also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones, where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
Average rating is 5
By: Doug Morton
Moreno Valley,CALike all Moritakas the Nakiri is a great buy for an exceptional knife. Light,well balanced,and razor sharp out of the box. Holds its edge exceptionally well. If you are looking for an outstanding Nakiri look no farther.
0.3By: ninjachef
sf,caoh god i’m in love.
0.3By: bayrunner
NCThis is my first knife from CKTG. I decided on the Moritaka after talking with Mark and others on the CKTG Forum. Excellent place to go for any questions you may have. I had excellent sales and service from Mark and CKTG. Knife arrived quickly and well packaged. F&F were very good. Very Sharp OOB. I have cut a lot of trinity with this knife and it cuts silky smooth. Overall very happy with this purchase. I will be buying more knives and accessories from Mark and CKTG!
0.3By: Jarome A.
OKC,OKI’ve had this Nakiri for a good two weeks and have put it through its paces. Light,nimble. Super sharp OTB and has kept its edge quite nicely. Highly recommend Moritaka and Chef Knives to Go. Outstanding customer service! Thanks!
0.3By: Jake
New York,NYfeels great in hand. has excellent edge retention,nice edge out of the box,easy to sharpen. great veg knife. keep it dry!
0.3Crafting blades since the 13th century, Moritaka Hamono produces some truly prodigious knives at very attractive price points.
Each knife is made by hand so measurements may vary.
Average rating is 4.9
By: Jonathan Byrd
Tampa,FLGreat looking knife. Excellent fit and finish. Beautiful handle. Super sharp right of the box. Fast delivery. Thanks again.
0.3By: Michiel Vanhoudt
Herentals,BelgiumI received this knife a last week. The edge out of the box was ok,and could slice paper well. I put it on the Edge Pro Apex and sharpened it with the custom Chosera stones before stropping it with compounds from Hand American and Ken’s corner. It’s a laser now as you can see in my video.
I highly recommend this petty to everybody. The fit and finish is incredible and the steel is fantastic.
0.3I highly recommend this petty to everybody. The fit and finish is incredible and the steel is fantastic.
By: chefwatson
Austin,TXGreat knife! I have been replacing my set of work knives and this is perfect for a Wa-styled paring knife.
It is a little larger than most parers but,just a great knife for my purposes. The edge holds up great for long prep sessions and I have yet to have any problems with rust.
I plan on filling in the gaps of my collection with a few more from this line.
0.3It is a little larger than most parers but,just a great knife for my purposes. The edge holds up great for long prep sessions and I have yet to have any problems with rust.
I plan on filling in the gaps of my collection with a few more from this line.
By: Jeff
Toronto,ONGreat little knife from a great family! Very sharp and cuts well. Looks great! Very traditional type of style. Definitely need to wipe dry or it will rust (but should will all knives). Price is great for this knife! Shipping is always great from ChefKnivesToGo - thanks for carrying so many great knives!!
0.3By: Sebastian Galdames
St. Paul MNI was having a hard time finding a paring knife or petty that I liked enough to by. Until I saw this little number. I chose to buy it because it is not to long and the blade has some height to it. My first impression of it out of the box was WOW! Its even More Wicked than it looks on cktg! After polishing the edge a little I gotta saw that it performs better than I had expected,(and I expected a lot). If you like the way it looks then buy it. You will be happy you did. Full Five Stars from me!
0.3By: John M
Schomberg,OntarioThis has become my wifes go to knife and I use it as well.
The feel is different from the Takedas,not better or worse just different. The performance is on par with the Takedas.
My next purchase will be a Moritaka Yanagiba,the only decision is will it be the 270 or 300?
Love the knife.
0.3The feel is different from the Takedas,not better or worse just different. The performance is on par with the Takedas.
My next purchase will be a Moritaka Yanagiba,the only decision is will it be the 270 or 300?
Love the knife.
By: Alex Cabral
Ottawa,ON CAI’ve been using this knife now for a couple of months,it has replaced my shun premiere (pairing) and is the only knife i need for service,the only thing is the rust (since i cut lots of fresh vegetables during service) is a pain to be cleaning it,though i kept the paper that came with the knife and just dry it and packt it back,so far i have only sharpen it once on the whetstone,and still use it everyday,a beautiful knife worth the money
0.3By: Stephen
Chapel Hill,NCBrilliant,perfectly balanced,incredibly sharp out of the box,though it got even better after a few minutes on the stone. This and my Moritaka 240mm gyuto do almost everything I need to do in the kitchen. A beautifully crafted knife.
0.3By: Maurice Doll
Edmonton,Alberta CanadaMost of my Japanese knives are quite heavy,so I purchased this one with lightness and handiness in mind. It does not disappoint. It arrived moderately sharp,but I prefer my blades to be razor sharp. A little time with a fine grit Japanese water stone and my new sink bridge turned this blade into a "shaver" in short order. It comes with an attractive and comfortable rosewood handle that you usually are charged extra for. My wife also prefers it to most of my other heavier knives and her favourable impression certainly helps to justify my obsession with good-quality knives. I would regard this as a very good entry-level knife.
0.3By: teo
san anselmo,caI have used this knife for about 5 months now and i absolutely love it. I use it as a paring knife/utility knife. I had it professionally sharpened and all I have to do from time to time is polish it on a 6000 grit stone and strop and the bite never goes away. Highly recommended for those serious cooks out there. Just keep dry after each use and rust should not be a problem.
0.3By: M
Vail,COThis is a really nice knife,comes quite sharp OTB and sharpens up really easily. I have been using it in a professional kitchen and it holds its edge through many days of work with some gentle stropping.
Its is very light and the blade it nice and thin.
The only thing I would change is it would be nice if the blade had a little more height to it,but not really a big deal.
I will probably buy the 210 if I decide carbon is not too much of a hassle for use at work.
0.3Its is very light and the blade it nice and thin.
The only thing I would change is it would be nice if the blade had a little more height to it,but not really a big deal.
I will probably buy the 210 if I decide carbon is not too much of a hassle for use at work.
Each knife is made by hand so measurements will vary.
Average rating is 5
By: Robert
Pound Ridge,NYMoritaka 150mm petty.
I am always pleasantly surprised when I open a knife box and find a knife that exceeds my expectations. For me that means that the craftsmanship surpasses the price and the knife is just what I wanted and a little more in this case. Rosewood handle with black ferrule,probably pakkawood,very subtle d shaped handle,perfectly fitted to this cool little blade. I like to see the subtle lines where different metals are joined,tang to blade and layer to layer,the distal taper of a handmade knife. Sharpening is easy and the way the blue steel edge gets a mirror shine and keeps it,is really why I buy these things.The copy says you can send it back and they will sharpen it for you so if you dont like meditating at the sink thats an option. As a petty knife the blade is perfect for me. The tip is sharpened for things like superfine dicing of garlic and the blade can rock but also chop flat. Perfect solution for the in between paring,and gyuto zone,although in a pinch it can work as either.Great all purpose knife in the 150mm range. R
0.3I am always pleasantly surprised when I open a knife box and find a knife that exceeds my expectations. For me that means that the craftsmanship surpasses the price and the knife is just what I wanted and a little more in this case. Rosewood handle with black ferrule,probably pakkawood,very subtle d shaped handle,perfectly fitted to this cool little blade. I like to see the subtle lines where different metals are joined,tang to blade and layer to layer,the distal taper of a handmade knife. Sharpening is easy and the way the blue steel edge gets a mirror shine and keeps it,is really why I buy these things.The copy says you can send it back and they will sharpen it for you so if you dont like meditating at the sink thats an option. As a petty knife the blade is perfect for me. The tip is sharpened for things like superfine dicing of garlic and the blade can rock but also chop flat. Perfect solution for the in between paring,and gyuto zone,although in a pinch it can work as either.Great all purpose knife in the 150mm range. R
By: Doug Morton
Moreno Valley,CAIf you are looking for a great buy in a very high quality utility knife - this is it. Very sharp out of the box. Surprisingly light and well balanced. Outstanding buy for the money.
0.3By: David A. Leon
Canoga Park,CaliforniaI purchased this knife along with Takeda Banno Funayki in an an effort to answer the question: "How well do super traditional Japanese blades compete with ultra-modern knives?"
The answer so-far is "incredibly well". Prior to this knife,the highest performance utility knife I ever used was a Misono UX-10 150mm. Now,I still consider that Misono one the highest performance blades I’ve ever used,and I still reach for it,but this little Kurouchi blade is easily it’s equal.
So far,I have not really re-sharpened it. I have only stropped it on balsa wood. So far that is more than enough.
This little beast slices the heads off hard garlic cloves with the greatest of easy,slays bell peppers like it was made for the task,and cuts tomatoes to bits,even when they have a tough skin and mushy insides. This is a super utility knife.
With that said,I am looking forward to the day when I do a full re-sharpening of this knife. The edge is not mirror polished,and suspect that means I can improve it somewhat. It may actually become better than the Misono on that day. Until that moment,I would say they are both equally effect knives.
0.3The answer so-far is "incredibly well". Prior to this knife,the highest performance utility knife I ever used was a Misono UX-10 150mm. Now,I still consider that Misono one the highest performance blades I’ve ever used,and I still reach for it,but this little Kurouchi blade is easily it’s equal.
So far,I have not really re-sharpened it. I have only stropped it on balsa wood. So far that is more than enough.
This little beast slices the heads off hard garlic cloves with the greatest of easy,slays bell peppers like it was made for the task,and cuts tomatoes to bits,even when they have a tough skin and mushy insides. This is a super utility knife.
With that said,I am looking forward to the day when I do a full re-sharpening of this knife. The edge is not mirror polished,and suspect that means I can improve it somewhat. It may actually become better than the Misono on that day. Until that moment,I would say they are both equally effect knives.
By: Kulin
MichiganAs always,I am very pleased with the product and the service.
I use a Moritaka 210mm Gyuto for prepping and this petty is great to switch over when I’m on the line. It catches the eye and works well.
Thank you,thank you.
0.3I use a Moritaka 210mm Gyuto for prepping and this petty is great to switch over when I’m on the line. It catches the eye and works well.
Thank you,thank you.
By: Joe
LouisvilleHave had this knife just one week and I absolutely love it! Very sharp edge right out of the box and an extremely fast delivery,ordered Monday morning and received it on Wednesday!
0.3By: Bear Hendricks
Bosie,IdI have been putting this review off for awhile now thinking the new would wear off and I could give a more accurate review of this knife. The knife came lickety split and fairly sharp OTOTB.After acouple of three weeks I put the stones to it and now this knife is truly amazing. Now that the veggies from the garden are ripening I use this knife everyday and often. For a knife that was just going to be another knife has become my favorite. Love the steel and the handle. Fairly easy to sharpen an holds that edge. And yes you get to wipe it,and wash it right after using it or you get that sweet "It’s not rust it’s Patina! Moritaka AS steel is amazin!
0.3Please note that the video on the page is not current--the handles are now made with ho wood and buffalo horn. The photos are current.
Each knife is made by hand so measurements will vary.
Average rating is 3.8
By: Ethiel
Alexandria,VAOutstanding Knife. Very well made and elegant. It is very sharp and very solid and light. A must buy for every household.
0.3By: Ethiel
Alexandria,VaExcellent knife! Well made and light. It is extremely sharp.
0.3By: Rick Manges
JacksonvilleWhen I ordered I was a bit apprehensive about the kurouchi finish. But when I opened the box it was beautifully rustic. It was screaming sharp ootb. It feels great in my large hands. It has just enough height that I can use it on the board with a pinch grip. I put a 12 degree bevel on it and it chops and slices with no wedging or and minimal sticking. After a couple of weeks on onions,tomatoes and some proteins the exposed edge is developing an attractive blue patina. This is a great utility knife that fits nicely between your small petty and gyuto.
Highly recommended.
0.3Highly recommended.
By: B Cheung
Boston,MAThis is a wonderful knife and it is my third Moritaka. This Supreme 165mm Petty has an excellent balance,the thickness if its spine support the knife very well. And of course,it is super sharp. My first Moritaka came with a beautiful rosewood handle,if they are continuing the use of the same kind of wood on their handles,that would be a 5 stars knife easily.
0.3Each knife is made by hand so measurements may vary.
Average rating is 4.3
By: Iguana Don
Miami,FL This knife is a very light weight knife. I think that even MAC knives seem to feel heftier. It’s wicked sharp though and the images online don’t do the knife justice. Well worth the money if you want a feather with a razor’s edge.
0.3By: Cameron Gunn
Boise,IdahoThis is a great deal on a hand made aogami super knife. The coating on mine was a bit sloppy,but aogami super is very appropriately named. I work in a sushi bar 5-6 days a week and was starting to get a bit of soreness/stiffness in the top knuckle of the thumb of my knife hand. I was using a fancy,heavy,modern damascus santoku for my veggie and roll cutting duties and after switching to the Moritaka my thumb is thanking me. This think is astoundingly light! It’s also scary sharp,and like all straight carbon steel it’s (in my opinion) easier to sharpen than soligen,molybdenum,or VG10 steel. The handle is great too. Similar to Shuns D shaped,but with a more pronounced "bump". A feather weight lightsaber.
0.3By: AC
Charlotte NCThis is an excellent deal on a fantastic knife. The kurouchi finish is rough,but delightfully so,if its your taste. The rosewood handle is attractive,lightweight and still well balanced. The blade itself is razor sharp out of the box,and should stay so,as is the nature of Aogami Super steel. I have yet to sharpen,however each knife comes with one free sharpening through moritaka,or should sharpen up easily on your own stones. Overall,this knife is a workhorse with lots of character and a purchase that will not be regretted.
0.3By: stevieo
dcthis is by far the nicest santoku i have seen but i am partial to agomi super steel. i like the fact that a stainless tang was forged to the blade to prevent rusting up in the handle. the kurouchi finish does not bother me in the least. the right handed handle has a slight ridge in the D. very nice overall.
0.3By: eric
Ontario,Canadareceived this knife about 2 weeks ago and really love it,the edge has stayed sharp with lots of use in a professional kitchen. Amazingly light weight and comfortable my first Aogami Super Steel knife. Only complaint is that the appearance of the knife(Kurouchi finish) comes off after wiping it off and cleaning consistently.
0.3By: Nicolas Swogger
Oxford,msThis is my third moritaka,probably won’t ever buy anything else but moritaka ever again. Great craftsmanship,reasonably sharp out of the box,but holds a nasty edge with s little work. Super light and easy to use. Definitely highly recommend this line of knives.
0.3Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and an exceptional value.
The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a magnolia octagonal handle.
Each knife is made by hand so measurements may vary.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a nice, custom octagonal handle made with 4,000-year-old bog oak.
Part of the esteemed Supreme series, the knife features Aogami Super steel, expertly treated and integrated into the soft iron by Moritaka's skilled artisans. Boasting extraordinary hardness, this knife achieves impressively refined edges, ensuring longevity and superior slicing performance. The design's flatter edge profile is optimized for this style, enhancing its slicing capabilities to meet the highest standards of culinary excellence.
Each knife is made by hand so measurements may vary.
Average rating is 4.5
By: T. van Rooij
The Netherlands Great knive,but even better service. Knives to go does a Great job in offering costumer service,questions were answered very quick and clear. Shipping was also really quick,+/- 10 working days. In 1 word GREAT
0.3By: Daniel
South Dakopta USAGreat knife and high quality. A pleasure to use
0.3Each knife is made by hand so measurements may vary.
Light in the hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like.
Light in the hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining rustic beauty with ergonomics. Lightweight and handmade, the Murata AS Gyuto offers exceptional value.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining rustic beauty with ergonomics. Lightweight and handmade, the Murata AS Kiritsuke offers exceptional value.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining beauty with ergonomics. Lightweight and budget-friendly, the Murata AS Nakiri offers exceptional value.
Light in hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle.
Light in hand and easy on the wallet, this is a great knife at a great price.
Please note that the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair10gr1||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10000-grit-150.png||||||Nagura Irodori 10,000 Grit||Nagura10K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||28.500||28.500 ||||||||||||1||1||1||0||||||||The Naniwa 10,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 10K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair12gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12000-grit-102.png||||||Nagura Irodori 12,000 Grit||Nagura12K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||29.000||29.000 ||||||||||||1||1||1||0||||||||The Naniwa 12,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 12K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair20gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-2000-grit-102.png||||||Nagura Irodori 2,000 Grit||Nagura2K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||19.000||19.000 ||||||||||||1||1||1||0||||||||The Naniwa 2,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 2K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair220gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-102.png||||||Nagura Irodori 220 Grit||Nagura220||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||15.000||15.000 ||||||||||||1||1||1||0||||||||The Naniwa 220 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 220-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair30gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-102.png||||||Nagura Irodori 3,000 Grit||Nagura3K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||23.000||23.000 ||||||||||||1||1||1||0||||||||The Naniwa 3,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 3K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair400gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-102.png||||||Nagura Irodori 400 Grit||Nagura400||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||16.000||16.000 ||||||||||||1||1||1||0||||||||The Naniwa 400 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 400-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair50gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-102.png||||||Nagura Irodori 5,000 Grit||Nagura5K||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||24.000||24.000 ||||||||||||1||1||1||0||||||||The Naniwa 5,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 5K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair80gr||item-1||solidtemplate||fislst||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-98.png||||||Nagura Irodori 8,000 Grit||Nagura8K||specials > linecooks > sharpening-stones > fislst > ||Resources > For Professionals > Sharpening Stones > Nagura and Slurry Stones > ||28.000||28.000 ||||||||||||1||1||1||0||||||||The Naniwa 8,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to an 8K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nair800gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-102.png||||||Nagura Irodori 800 Grit||Nagura800||specials > linecooks > shac > slurrystones > ||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||17.000||17.000 ||||||||||||1||1||1||0||||||||The Naniwa 800 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit so you can match it to an 800-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|slurrystones||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/slurry-stones-73.png||||||Naguras and Slurry Stones||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||at140slpl1x2 atslpl400 atslpl1 sarurure120g 3krurebl chunagura nair220gr nair400gr nair800gr nair10gr nair20gr nair30gr nair50gr nair80gr nair10gr1 nair12gr ||||These are used to produce slurry on Japanese water stones.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakagawaginsan||item.||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-64.png||||||Nakagawa Ginsan ||||specials > forknco > nakagawa > ||Resources > For Knife Collectors > Nakagawa Hamono > ||||||||||||||||0||1||0||0||||nagibu171 nagigy18 nagiki21 nagigy24 nagigy27 ||||Nakagawa san is a master blacksmith from Sakai Japan. We highly recommend his knives. The ones you see here are made with ginsan stainless steel which is a favorite steel of his to work with.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nagibu171||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-bunka-170mm-391.png||||||Nakagawa Ginsan Bunka 170mm||NAHA-B170||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Discover the unparalleled artistry of Sakai's blacksmith, Satoshi Nakagawa. During my maiden journey to Japan, I had the privilege of meeting the esteemed Mr. Kenishi Shiraki, widely regarded as one of Japan's premier blacksmiths. It was here that I was introduced to his promising apprentice, Satoshi Nakagawa. Having honed his skills under Shiraki-san's tutelage, Nakagawa-san has since stepped into the limelight, filling the shoes of his mentor and establishing himself as a master smith. Today, he stands at the helm of Nakagawa Hamono in Sakai, marking his spot in one of Japan's renowned knife hubs.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nagigy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-180mm-61.png||||||Nakagawa Ginsan Gyuto 180mm||NAHA-G180||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||304.000||304.000 ||||||||||||1||1||1||0||||||||Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai Japan. He's a master smith from one of the knife meccas in Japan.
This blade you see here is made with Silver 3 steel also known as Ginsan steel. It's fully stainless and one of our favorite steels for kitchen knives.
Also after being tipped off by our forum customers, I inquired about the rumor that Morihiro san sharpened these blades and this was confirmed by our contact.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakagawa||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-95.png||||||Nakagawa Hamono||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||nakagawaginsan ||||
On my first trip to Japan I visited Mr. Kenishi Shiraki who at the time was considered one of the top blacksmiths in Japan. During my visit I met a young apprentice named Satoshi Nakagawa who had been working with Shiraki san for a couple of years. Now Mr. Shiraki has retired and Nakagawa san has taken over the business and is now a master smith in his own right. He is one of the few blacksmiths that are doing honyaki blades which are very difficult to forge out of a single piece of carbon steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nakamura1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-nakiri-165mm-13.png||||||Nakamura Blue #1 Bunka 165mm||NH1-1-B16BH||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Introducing Nakamura Hamono: Craftsmanship Forged in Tradition
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu.
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu.
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu.
Elevate your sharpening experience with the Nakayama Natural Sharpening Stone, a treasured piece meticulously quarried in Kyoto, Japan. Revered for its exceptional quality and heritage, Nakayama stones are favored by professional chefs, straight razor users, and discerning craftsmen seeking unmatched precision and performance. As these stones become increasingly rare, each one offers a link to a time-honored tradition.
With an estimated grit equivalent of 20,000, this stone delivers an ultra-fine finish, allowing your blades to reach a truly razor-sharp edge. Its natural composition offers a silky-smooth surface and consistent feedback, making it ideal for the final stages of honing.
Experience the beauty of traditional Japanese sharpening with the Nakayama stone, where precision meets legacy.
Average rating is 4.7
By: Aaron
Akron,OHVery good 2k stone leaves a good edge and has good feed back and the size alone is great many years of good use.
0.3By: thombrogan
NHThis stone is very versatile and can be used as both a finishing stone or medium stone. Simply incredible.
0.3By: thombrogan
NHThe Naniwa Green Brick of Joy is fast becoming my favorite stone. Use it with a lot of water on the surface and it cuts around the speed of 1,000 grit waterstone. Let the surface dry as you continue sharpening and the stone finishes like 3,000-4,000 grit waterstone. Dishes faster than some other stones,but it’s truly a pleasure to use.
0.3By: Ken Schwartz
Mountain HouseA long time favorite stone of mine. It is the ideal stone for European knives,allowing you to go from a very coarse stone or plate up to a level of finish more than adequate for European knives. Also works well in a sequence for harder Japanese knives too. Using the dried mud from lapping the stone dried on paper gives you an excellent ’stone paper’ for polishing the sides of your knife. Very smooth stone with excellent feedback. HIGHLY recommended stone.
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Ken
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Ken
By: Rob Babcock
SF,SDMan,this is an amazing stone! It’s not that far from the 2k Chocera but at a fraction of the price. Like the Chocera,it’s "dense" enough to go from an Arato (even a 320/C DMT) right to this one with great results. You really can’t go wrong with this one. I can’t recommend this stone highly enough!
0.3By: Rob Babcock
SF,SDAfter using this for awhile I have to say this is a "magic bullet" for German knives. Most of the time when I have to sharpen a Wusthof or other German the owner has steeled it to the point that you can barely tell which part of the blade to sharpen. ;) Typically I’ll use a DMT XC and/or C to cut a good clean bevel; I’ve found that I can jump right from the DMT C/320 and even right from the XC/22o to the Aotoshi 2k with no intermediate stones. It’s "nutrient dense" enough to not only polish out the DMT scratches but put an impressive shine & superb cutting edge on in one shot.
With my new "1-2 Punch" of DMT + Green Brick I no longer dread sharpening Germans. Er,okay...I dread it less. ;)
0.3With my new "1-2 Punch" of DMT + Green Brick I no longer dread sharpening Germans. Er,okay...I dread it less. ;)
By: Aaron
Honolulu,HawaiiI don’t know how I lived without this stone. It cuts as fast as a 1k and polishes to a mirror finish. The feedback and feel of this stone is buttery smooth. It’s easy to flatten and doesn’t dish as fast as a 1k superstone. I’m perfectly happy with the edge off this stone,I haven’t felt the need to use a finishing stone,yet.
0.3By: Allen B.
Florence,KYThe green brick is exactly what it says -- a joy to use. It is the best 2000 grit stone I’ve used in years. It produces good mud and does not dish easily. It will last me a lifetime,due to its size. You cannot go wrong with this stone. Absolutely great! Fast shipping,and great products. Thanks Mark,for another good one.
0.3By: Chris Turner
Clinton,MAOutstanding stone!! I’ve had some time to try a few different knives on it and I love it! Great,silky smooth feel with a very high polish for a stone rated 2k. I’d guess the finish is closer to 5k almost mirror finish with light pressure. Very fun to use but very easy to gouge if your angle isn’t steady.
0.3By: GRraff
Chicago,ILThis is a great stone for general sharpening in a professional kitchen. It leaves a nice finish and is quick to use.
0.3By: spencer
Eugene,ORA friend let me borrow this stone about a year ago,and I finally purchased it tonight. After using many other systems I found that this stone is the absolute best all around stone I’ve used. I’m the type of person who likes to keep a quality working edge on their knives rather than sharpening from the ground up. This stone is very easy to work with and gives amazing feedback,and not to mention the working surface is huge. The only reason I didn’t order one earlier is they were out of stock the last time I looked for it and no other retailer seems to have this stone. I use this stone as a finish stone and see no necessity of going any finer for almost all of my uses. HIGHLY RECOMMEND.
0.3By: Allen
AlabamaOK stone for the money I mean the stone is huge but in opinion it is picky about what steels it want to sharpen. Softer steels will get screaming sharp and have a nice semi gloss after sharpening,but your harder steels will still get kind of sharp but not really what I call sharp. I was looking for a stone to bridge the gap between 800 or 1000 to 4000 and I believe there are better stones for this. Great service from Mark as always but if I ever wear this huge thing out I believe I would try another 2k stone over this one. Also this stone is very soft it feels like a king almost,again and just my opinion but the one thing this stone is great at is for a working edge work the stone until kind of dry and let it load up to get a nice hazey finish and a decent working edge .
0.3By: Tomás
Săo Paulo,BrazilBought this stone to sharpen a AS knife. I ’m a noob,but I was able to provide a very good edge very quickly. It’s important to say that this was my last stone,but it put a very fine edge at my kohetsu! Will recommend it for everyone.
Greetings,
Tomás
0.3Greetings,
Tomás
By: Adam Y
San Francisco,CAGreat stone all around for the price. It does clog a bit more than other stones,but you just add more water and keep on sharpening. If you are new to sharpening and looking for 1 decent stone to add to your rougher grit this is the one. Cuts fast and leaves a nice toothy edge. It does tend to dish because its a softer stone,but you get a lot of stone for your money.
0.3By: Kyle
NJThis is a nice stone I don’t know if its me but I don’t think this stone is a joy to use. I bought this stone because of the price and I’ve read that everyone loves this stone. While its a good to have I do notice like someone else has stated that it depends on what steel your sharpening on how well this stone preforms. This stone clogs quite easily but I find cleaning the surface with a nagura really helps improve the preformance and unclog the stone.
0.3Average rating is 4.9
By: Crazy Cutter
London (UK)This is a great stone; cuts beautifully and is a great size,wide and long so large gyutos are no problem.
Does tend to build a thick slurry if not kept watered during sharpening but this doesn’t detract from its performance.
0.3Does tend to build a thick slurry if not kept watered during sharpening but this doesn’t detract from its performance.
By: Fritter
Shelby Twp.,MIExcellent quality stone. Very pleased with the performance.
0.3By: Aryanda
Lynnwood,waGood stone!!
0.3By: Arch_E
New OrleansI am very pleased with the performance of this stone. I received this stone by accident; but it turned out to be a great blessing. Having used Ark stones,Norton water stones,and Sigma Power stones,I was really surprised at how well this Chosera 1000 works. First,it’s pretty fast and cuts wonderfully! The stone is super dish resistant! It slowly works up a slurry and polishes blade backs (woodworking chisels and plane blades)to better than all but the Sigma. What I love about the stone is how it continues to work even when loading up. I’ve experienced no glazing with the stone. The green slurry is annoying,but it washes right off without a problem. Likewise,this stone is quick and easy to flatten. And,like the Sigma Power,the Chosera 1000 has a superior feel to the other stones I’ve used. Though the higher price was an initial hinderance to me,I’ll have to say that I expect it to outlast all other stones (well,not the Ark stones) I’ve tried. This stone gets flat,stays flat,and demonstrates excellent longevity. I’m glad I tried it!!!
0.3By: Matt
Rome,NYThis stone is great. It cuts very quickly. Great feedback. I can see why this is one of the best bevel setters out there. Very cool using it.
0.3By: Albert Alhadeff
Corcelles,SwitzerlandI have quite a few different bevel setters that I use for my straight razors. The Chosera is without doubt the best by far. It works equally well for knives. CKTG sells it WITHOUT the base which is far better (do not buy it with the base). You can use both sides that way and it is easier to lap under running water. The feedback is unmatched. I suggest also getting the Chosera 400 for those who want to start with a lower grit. As always,super service and speedy shipping from CKTG.
0.3By: Mike M
Jacksonville,FLIt doesn’t get any better than this stone at the 1k level. It is hard and cuts fast and leaves a smooth bevel. If you are even halfway serious about sharpening,you need to pick up a Chosera 1k. Chefknivestogo has the best prices and top notch service. I highly recommend.
0.3By: Judd
FLGreat stone,it is super hard and cuts fast.
0.3Naniwa Chosera Professional synthetic water stones are widely considered among the best water stones on the market today. This 1K water stone would make an excellent foundation for a sharpening progression for any cutlery application. Like all Pro series stones, the 1K is renowned for removing steel quickly, dishing slowly, polishing above its grit level, and doing all this with splash-and-go convenience and great feel. Due to the composition of the binder used in these stones, extended soaking is not recommended as there is a risk of cracking. The stone measures 210mm x 70mm x 20mm.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nach10supowa||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-10-000-grit-70.png||||||Naniwa Chosera Professional 10,000 Grit||P-390||newarrivals > ||New Arrivals > ||210.000||337.000 ||210.000 ||||
Average rating is 5
By: Socrates7
Washington,DCThis is the best stone made. The only way to better it is with natural stones at two and three times the cost. This is hard,smooth and easy to use. Great edge! Great finish!
0.3By: Timothy
USAFastest cutting 10K stone I have ever used. This super hard stone is one my top finishing stones.
0.3By: Leo Barr
Palma de Mallorca It is a very hard stone yet it polishes it is thicker than a standard Chosera probable 15% since it is an occasional stone unless it is used to sharpen razors daily it is likely to last many years .
Dishing is minimal since the stone is so hard many high grit stones are soft it also means that you can work quickly on it without fear of cutting into it .
Well worth the money especially from CKTG.
0.3Dishing is minimal since the stone is so hard many high grit stones are soft it also means that you can work quickly on it without fear of cutting into it .
Well worth the money especially from CKTG.
Whether an enthusiast caring for the finest blade or a straight-razor user demanding a comfortable shave, the Naniwa Professional 10K stone is a premier stone that produces premier edges. Naniwa changed the name, but these are the same stones from their top-of-the-line series that are renowned for working quickly with great feel, keeping sharpening sessions quick and satisfying. Cleanup and use are sped up thanks to splash-and-go convenience. Extended soaking is discouraged by Naniwa due to the composition of the stone. The Chosera Pro 10K is hard and wears slowly, helping to maintain a true surface for honing and providing for extended stone life. The 10K stone measures 8 1/4" long x 2 3/4" wide (210mm x 70mm), and weighs 1.5 lb. (686 g).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nach200grshs||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-2-000-grit-70.png||||||Naniwa Chosera Professional 2,000 Grit||P-320||newarrivals > ||New Arrivals > ||70.000||106.000 ||70.000 ||||
Average rating is 5
By: Socrates7
Washington,DCAn oddball in the lineup,it’s hard to choose this over the 3k as they’re pretty much equivalent. That said,it’s really a great stone -- great feedback,great start to a session -- marries well with the other stones in the line.
0.3By: Tom Brewton
Manchester,NHLike all my other Choseras,this is a hard,but easy to use,stone that yields a good kitchen edge quickly
0.3This Naniwa Chosera Pro 2K water stone offers an excellent solution to several niche applications. When working with extremely wear-resistant steels, like modern powdered metallurgy steels, using a 2K stone to follow up a 1K stone decreases the duration of a sharpening session and increases the accuracy of the edge, thanks to reduced fatigue for the sharpener. Alternatively, the fast-cutting action of the Chosera stones means that sharpening progressions can reach a broader grit range with fewer stones. This 2K stone could readily refine the scratch patterns of coarse grit stones like a 600 grit before moving onto a much finer stone to finish. Like all stones in the Chosera line, this stone is fast-cutting and slow-dishing, and has an excellent reputation for providing pleasant feedback. Due to the composition of these stones, they require only a splash of water and may crack if soaked for extended periods of time. These stones are 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch3grstba||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-3000-grit-70.png||||||Naniwa Chosera Professional 3,000 Grit||P-330||newarrivals > ||New Arrivals > ||98.000||151.000 ||98.000 ||||
Average rating is 5
By: Archie
NOLAFabulous stone! It muds up well and produces a usable,extremely sharp,and polished edge. I bought it as a step to my 6k stone,but it’s actually good enough to be the final edge for most of my woodworking needs. Fast,dish resistant,super cutter,honer,and polisher. What more could one ask?!
0.3By: Luke
New York,NYPro quality,no dish,hard and fast cutting. Very durable,can’t see to scratch it up,even when going hard with the tip of a knife.
0.3By: Singleshot
Washougal,WAChosera 3,000 grit is the best Japanese water stone I have used in 35+ years of experience. Excellent quality product and equally excellent customer service from CNTG.
0.3At the boundary between fine grit finishing stone and medium grit workhorse, this 3K Chosera water stone can fill several roles in the typical sharpening progression. For many kitchen applications, a 3K edge is a versatile and durable edge for various tasks. For enthusiasts looking to push the limits of keenness, a 3K stone can segue to much finer stones such as the 5K or even the 10K, for the most refined edges possible. The Chosera Pro stones are well regarded for cutting quickly, polishing to a high level of refinement, dishing slowly, and providing a pleasant feel while sharpening. A quick soak or splash of water is recommended for everyday use. (Don't perma soak them.) These stones are 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch400grstwib||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-400-grit-70.png||||||Naniwa Chosera Professional 400 Grit||P-304||newarrivals > ||New Arrivals > ||52.000||81.000 ||52.000 ||||
Average rating is 4.8
By: Arch_E
New OrleansAs a woodworker,I’m looking for fast,effective ways to flatten blade backs and bevels. The Chosera 400 is truly a fabulous stone. It’s very dish resistant,loads up but still continues to reestablish edges and sharpen without glazing. The Nagura included with it is highly helpful in creating a cutting slurry.
This stone is not messy,produces a matte finish,and enables a 1000 grit stone to clean up the grind marks quite easily. If you’re looking for fast working,long lasting,and a lot less messy stone,the Chosera 400 is the stone to get. I’m amazed no one else has commented. This stone ROCKS!
0.3This stone is not messy,produces a matte finish,and enables a 1000 grit stone to clean up the grind marks quite easily. If you’re looking for fast working,long lasting,and a lot less messy stone,the Chosera 400 is the stone to get. I’m amazed no one else has commented. This stone ROCKS!
By: Tim Armstrong
Decorah,IAFantastic stone stone at a great price. Put a beautiful new edge on my Chroma knives that have taken a year and a half of heavy use without going over a low grit stone. This stone worked beautifully and I’m very glad to now have it in my maintenance line-up to give an older edge new life! Thank you Mark!
0.3By: Ozgur
Izmir,TurkeyChosera #400 is a hard and very dish resistant stone. It takes a little time to form slurry,but then it glides on yanagi’s blade. You may first try this stone for setting bevels/minor repairs on yanagis before going to a rougher stone. I prefer this over Beston #500 on yanagi,because Beston frequently needs water and its abbrasives get cought up in front on shinogi line and scratches the flat part of yanagi.On deba knife,this stone feels a little rougher,because of deba’s thick and narrow blade characteristics. For deba,I would prefer either Naniwa #150 or Beston #220,which Mark added lately. On the other hand,I would prefer it over Beston #500 on deba,as well. On double bevel knives,I don’t like it much because the narrow blade road skids on the stone rather than bite into it. At the end,if you have space for another stone,buy it for single bevel knives to use it for light bevel setting/minor repair work or as intermediary stone between very rough and medium grit stones. Good stone.
0.3By: Jon
Chicago,ILThis stone is a beast. When I first got it,I set bevels and removed chips on over two dozen blades (mostly friends’ neglected knives) before I began to notice the dishing. Very hard,cuts fast,dishes slowly. Excellent coarse grit stone,and feels smoother than 400 when you work with it.
0.3By: K Adams
New BrunswickWow,tough to find Chosera stones in Canada and these were the cheapest. $5 shipping! Unreal,these arrived in the mail before my knife did! Unbelievable service!
0.3By: Tomás
Săo Paulo,BrazilBought this stone as a rough grit to a AS kohetsu. Tried it today,and i was impressed how fast it cuts and that the edge that it leaves is not rough at all! I read somethings,and this is a splash and go,so when you buy it,don’t soak,it may crack. I recommend it for everyone.
Greetings,
Tomás
0.3Greetings,
Tomás
In the never-ending debate about which water stones are best, the Naniwa Professional Chosera stones are perennial contenders thanks to their outstanding performance. This 400 grit Professional is hard, cuts quickly, and wears slowly. As the coarsest stone in the Pro lineup, the 400 is used for fast steel removal when repairing damaged edges, thinning knives, and resetting bevels. All Chosera stones are splash-and-go, and the manufacturer recommends a quick soak. (Don't perma soak these stones.) The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nach50grwast||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-5-000-grit-76.png||||||Naniwa Chosera Professional 5,000 Grit||P-350||newarrivals > ||New Arrivals > ||125.000||192.000 ||125.000 ||||
Average rating is 5
By: Socrates7
Washington,DCLet me just say upfront that this is a great stone. Great feedback,slow wearing. The finish the stone leaves is,by itself,almost mirrored. When used with it’s sister,the 10k,the edge is out of this world.
0.3By: jesus
Elgin,Ill.i got different man made watertstones,shapton glass stones,naniwa ss,Norton,but so far this stone is the best stone I ever had. It is hard,and the finish it leaves it so shiny,almost like a mirror. It is like a Coticule,but way cheaper and it gives a better finish. I;d buy it again!!
0.3For most kitchen cutlery applications, a 5K stone gives a high-performing and versatile edge. This Naniwa Chosera Pro 5K produces not only excellent edges, but does so with the ease and satisfaction for which Naniwa Chosera stones are known. Chosera stones produce precise edges thanks to their firm nature and slow dishing. They cut quickly, decreasing fatigue and helping sharpeners to maintain good form. Choseras do all this with great feel and the ease of splash-and-go use. Extended soaking is not recommended. The 5K stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch600grstba||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-600-grit-70.png||||||Naniwa Chosera Professional 600 Grit||P-306||newarrivals > ||New Arrivals > ||52.000||84.000 ||52.000 ||||
Average rating is 5
By: nico
Very nice,cuts fast but not too aggressive.
0.3By: Timothy
FLoridaWOW! the best low grit stone I own. Cuts fast and leaves a bright edge. This "stone" is so good I am buying other grits in the lineup.
0.3Among the great synthetic water stones on the market, the Chosera stones are easy and rewarding to use. This 600 grit Chosera is coarse enough to do chip removal and bevel setting during more involved sharpening sessions. but remains fine enough to transition quickly to finer stones for finish sharpening. The Chosera stones are renowned for cutting quickly, wearing slowly, and polishing beyond their grit rating. All Chosera stones are splash-and-go stones, and the manufacturer recommends against long-term soaking. The stone is 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch800grstba||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chosera-800-grit-70.png||||||Naniwa Chosera Professional 800 Grit||P-308||newarrivals > ||New Arrivals > ||58.000||91.000 ||58.000 ||||
Average rating is 5
By:
0.3By: Chris Griggs
I purchased this stone to use as a more aggressive alternative to my Sigma Power 1k. I’m finding it to be a great foundation stone for resharpening edges that need a bit more than just a quick touchup. I would categorize it as a 1k on steroids,as it does the same job just faster. It also has that same lovely,consistent,and smooth feel of the whole Chosera line. It’s quite fast,especially when freshly lapped,and while it does leave slightly coarser scratches then a 1k,it is still fine enough that I can use it in the same progression in which I was using my Sigma 1k. While your mileage may vary,in most cases,I believe you could go to the same stones from this that you would go to from a 1k. On edges that are either small,hollow ground,or micro beveled,I’ve been jumping from it all the way up to my Snow White 8k. This may not work for you knife and razor guys,but many of us woodworkers love being able to do these big jumps. On larger areas of steel,such as blade backs,I put my Sigma Power 6k into the mix,and while it does take out the 800 scratches without any trouble,I’m thinking a Chosera 3k,which I’ve used but do not own,would be an ideal stone to follow the 800. I was expecting this stone to be quite thirsty,and while it works best with a soak,it works quite well with a heavy splash; the water tends to sit on top for a while rather than being sucked into the stone right away. Also,because it is relatively hard and fast it really helps you to get your edge geometry correct at the get go. So far I’m also finding this stone less prone to overloading and clogging than some of the other Chosera’s I’ve used,and I think I like it a little better than the Chosera 1k,which I don’t own,but have used a number of times and quite like also. This stone doesn’t get a lot of press,presumably because it is an 800 where as 1k’s tend to be more popular,but keep in mind that a Shapton 1k is also technically an 800 grit stone under the current JIS rating system. If you are looking for a “medium” grit foundational stone,the Chosera 800 is a serious force to reckoned with. I highly recommend it!
0.3Often overlooked in the sharpening routine is the importance of coarser grit stones. Coarse grit stones speed up the early stages of sharpening and allow freehand sharpeners to do edge repairs without excessive fatigue, which can decrease angle control and diminish the quality of the edge produced. This 800 grit Chosera stone bridges the gap between extremely aggressive and coarse stones for repair work and stones in the 1K grit range, where many sharpening progressions begin before moving on to a finer finishing stone. As with all Choseras, this stone is fast cutting and slow dishing and polishes above its grit rating. These stones are splash-and-go, and soaking is not advised due to the composition of the stone's binder. The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nalest||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-leather-strop-29.png||||||Naniwa Leather Strop||IU-1100||specials > linecooks > sharpening-stones > allnast > ||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||39.000||39.000 ||||||||||||1||1||1||0||||||||This Naniwa leather strop is mounted on a wooden base to ensure even stropping. Stropping is the crucial final stage in achieving razor-sharp edges, and this strop excels at removing persistent burrs that finer whetstones leave behind, resulting in an exceptionally sharp and smooth finish. It's ideal for daily maintenance and perfecting the sharpening of your knives. Additionally, the strop features a soft, non-slip pad on the bottom to secure it to your countertop during use. Measures 210mm x 70mm x 20mm.
For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.
Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 30mm, they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nalowa220gr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-41.png||||||Naniwa Lobster Waterstone 220 Grit||NAJ-502||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||22.000||22.000 ||||||||||||1||1||1||0||||||||Experience the economical yet superior quality of the Naniwa Lobster series of stones, Naniwa's most cost-effective offering. Enjoy the robust performance of a Naniwa stone, available at the affordability of a budget water stone. This stone is 220 grit.
For optimal results, we suggest soaking the stones in water until the bubbles stop coming out (about 5 minutes) before use, in line with traditional water stone usage. These stones deliver rapid sharpening, reflecting their traditional water stone nature.
Unlike other affordable alternatives, Naniwa Lobster stones are full-sized, boasting dimensions of 8 1/4" in length and 2 1/2" in width. The 3,000 grit variant is just slightly over 3/4" thick, while all other grit options are just over an inch in thickness. In mm, the dimensions of this stone are 210mm x 65mm x 30mm.
Proudly crafted by Naniwa Vietnam.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nalowa30gr||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3000-grit-41.png||||||Naniwa Lobster Waterstone 3,000 Grit||NAJ-530||specials > linecooks > sharpening-stones > allnast > ||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||33.000||33.000 ||||||||||||1||1||1||0||||||||Experience the affordable luxury of the Naniwa Lobster series of stones, the best budget-friendly option from Naniwa. With the robustness of a Naniwa stone and the cost-effectiveness of a budget water stone, this 3,000 grit stone is designed to impress.
For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.
Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 3/4" (20mm), they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|stonebox||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/stone-box-23.png||||||Naniwa Multi Stone 1K / 3K w/ Free Stone Holder ||MV-510-530||specials > linecooks > sharpening-stones > allnast > ||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||29.000||29.000 ||||||||||||1||1||1||0||||||||Introducing the Naniwa Multi Stone 1000/3000 Grit, your go-to solution for honing your blades to perfection. Whether you're a seasoned pro or just starting out, this dependable stone is a must-have addition to your toolkit. Crafted by Naniwa, renowned for quality, this stone is ideal for those beginning their sharpening journey.
The 1,000 grit (red) side sets the perfect edge, effortlessly creating a burr for optimal sharpness. Meanwhile, the 3,000 grit (yellow) side refines and polishes, leaving your blades with a pristine finish. With its Japanese-style waterstone construction, you can trust in its longevity, while its affordability makes it a standout choice.
Proudly crafted in Vietnam, this stone bears the mark of quality. Have any questions? Feel free to reach out to us. Elevate your sharpening game with the Naniwa Multi Stone 1000/3000 Grit.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naruer1||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-191.png||||||Naniwa Rust Eraser - Fine||A-904||knife-accessories > addonitems > ||Accessories > Add On Items > ||9.000||9.000 ||||||||||||1||1||1||0||||||||These small rust erasers do a great job removing rust from your Japanese kitchen knives but also work on cast iron pots and pans and other things that rust. Don't use it on easily damaged surfaces or painted surfaces. If you have questions please contact us. To use simply run water over the block for 10 seconds and then erase the rust!
The Rust Eraser is a soft and flexible block, 50mm x 40mm x 20mm (2" x 1-1/2" x 3/4") in size. Similar in consistency to a pencil eraser, the alumina abrasive is distributed throughout the entire thickness of the block, so fresh grit is exposed as it wears. The 400 grit fine abrasive quickly removes rust. It can be used dry or with a little water.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naruer||item-1||solidtemplate||rustremovers||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-198.png||||||Naniwa Rust Eraser - Medium||A-903||specials > linecooks > shac > rustremovers > ||Resources > For Professionals > Sharpening Accessories > Rust Removers > ||9.000||9.000 ||||||||||||1||1||1||0||||||||The Naniwa rust remover will make quick work of minor rust spots on your kitchen knives. Works well removing rust from knives, pans, stainless sinks and other metals. Use with caution as it can cause minor scratches. Measures 50mm x 40mm x 20mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|allnast||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/all-naniwa-stones-54.png||||||Naniwa Sharpening Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr nalest stonebox ||||Naniwa is one of the largest stone manufacturing companies in all Japan. We have several lines we wanted to organize in one section. Here they are.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naniwa||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-53.png||||||Naniwa Stones||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr ||||Here is the full selection of Naniwa products we have for sale. Naniwa makes the popular Chosera and Super stones as well as many other sharpening products.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|na1ksust||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-1k-5k-super-stone-49.png||||||Naniwa Super 1K/5K Combo Stone||CS-410-450||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||121.000||121.000 ||||||||||||1||1||1||0||||||||This Naniwa Super stone combines their two most popular stones in one. The dark blue side is the 1K stone and the pale blue side is the 5K stone. It's a great way to save some money to buy a combo stone when you're first learning to sharpen. Dimensions are 210 mm x 70 mm x 20 mm. The stone is easy to use: just splash water on it and you're ready to go (Naniwa does not recommend soaking).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstone||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-1-000-grit-2cm-thick-no-base-58.png||||||Naniwa Super Stone 1,000 Grit||S2-410||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||64.000||64.000 ||||||
Average rating is 4
By: Tinh Khuong
San Diego,CACuts on the slow side and soft. Aside from that it’s a very nice stone. Good feedback and very forgiving. Just be careful not to gouge it when leading with your edge.
0.3By: Katherine Winters
Greenbrier ArkansasA great stone.The hone feedback is great. Chef Knives To Go had my $61.90 order in my hands in TWO days,at no cost to me. So long as they offer the thicker Naniwa Super Stones Without the base,I will be back. Thank You CKTG
0.3By: Chris Miller
NCThis thing is smooth as butter. Leaves an impressive polish for a 1K. It is soft,but if your a slow and deliberate sharpener,like me,it shouldn’t be a problem.
0.3By: ctrippy1
Atlanta,GaThese stones are softer than any others I’ve ever used,very easy to gouge. They seem to cut more slowly than the Norton stones I had previously but I like the finish it leaves on the edge. Easy to flatten.
0.3A 1,000 stone is a very popular grit because it really starts to refine the edge of a blade. It is a great choice after using a 220 or 400 grit stone. If the edge is not dull or does not need a new bevel set, you really don’t need to start any coarser than this. The Naniwa Super Stones work well for everything from restoring an edge or repairing chips to simply touching up the edge.
Employing a new resin bonding method, these stones have a higher grit concentration and thus provide a fast, efficient, and smooth sharpening process.
Thousands of people have learned to sharpen with these excellent stones and continue to enjoy the results they give. With their slightly softer qualities, they are one of the easiest stones to learn to sharpen on and should provide you with years of productive use. The extra thickness of the new Super Stone aids in its stability and long life. These stones measure 210mm x 70mm x 20mm.
These are true splash-and-go stones that should not be soaked at all.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|na||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 10,000 Grit||S2-490||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||108.000||108.000 ||||||
Average rating is 4.7
By: Mark Parsons
Lasalle,IllinoisLove-Love-Love this stone. This makes the difference between a sharp and a VERY Sharp knife. This is a must have in your stone arsinal.
0.3By: Singleshot
Washougal,WANaniwa 10,000 grit water stone is high quality. Not as hard as Chosera,but a very good quality stone and excellent customer service from CNTG.
0.3By: Jie
Toronto,OntarioNice fine texture,"must have " item for knife sharp fans.
0.3The Naniwa Super 10,000 grit stone is renowned as one of the best polishing stones around. It leaves an amazing mirror-like finish on the blade of high-end Japanese knives or blades. This allows for ultra-silky cutting and slicing.
These stones are made using a resin bond method, which yields a higher quality stone than the old baked method used with cheaper stones. It offers almost all of the performance of the much more expensive and fragile magnesia-based stones, but at a fraction of the cost. Also, a great benefit of this method is that the stones do not require soaking in water prior to use (in fact, they should never be soaked). A quick spray or splash of water is all that is needed and you're ready to go.
This Naniwa Super 10,000 stone is extremely fine, just slightly more so than the 8,000. Your personal preferences and knife types will be the deciding factor as to which is better suited to your needs. It loads up quickly and is used to give a knife a final polished edge. It makes a perfect finishing stone for the best Japanese stainless or carbon steel knives, or for a high-quality European knife where you want a super fine, smooth, mirror-like edge.
The stones measure 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|na12grsu||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-12000-grit-superstone-no-base-2cm-70.png||||||Naniwa Super Stone 12,000 Grit||S2-491||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||128.000||128.000 ||||||
Average rating is 5
By: Jeffrey McFarland-Johnson
Napa,CAThis is a beautiful stone to work with on a Suehiro rubber base. Even slurry produced and you can see exactly what and where material is removed because the stone is white. I’m really glad I got this 12K stone before I strop the blade. I don’t soak the stone,just spray on water or spread a palm full from the faucet. Highly recommended.
0.3The Naniwa Super Stones are high-end sharpening stones (near the very top of the many lines Naniwa makes). CKTG is the sole North American distributor of these stones with no bases, which are made a full 2 cm (0.75”) thick. Many of the cheaper stones you'll find are just 1 cm thick and so can wear down after just a few years of use. Or worse, they stand the chance of cracking more easily since there's just not enough strength in the thin material.
The ceramic compounds used to manufacture these Super Stones are also of very high quality, and so they strike a great balance between their ability to polish a super fine edge without too much work, while still being long-lasting and strong. They tend to sit on the softer side of the stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef. The 12,000 Super Stone occupies the high end of the grit range of this line and is one of the finest polishing stones available. It will be the final stone you use to obtain that perfect mirror edge.
Overall size is also a feature, as smaller stones are more difficult to work with. It's nice to have the extra surface area when sharpening a santoku or chef's knife. This is a splash-and-go stone, so it must not be soaked. It measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstones1||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 2,000 Grit||S2-420||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||71.000||71.000 ||||||
Average rating is 5
By: Richard
Ewing,NJNaniwa super stone is soft stone. It is a good size stone. Nice feel,and nice feedback. It provides a shiner and smoother finish than other stones at the same grit size.
It is easy to gouge the stone especially when grinding the edge leading.
0.3It is easy to gouge the stone especially when grinding the edge leading.
The Naniwa Super Stones are softer than those in the ubiquitous Naniwa Chosera line. This makes the Super Series ideal for those who are beginners or who prefer a softer and quicker-to-slurry stone. You will also notice that the finer characteristics of the stones make it easier to sharpen without sacrificing overall performance.
This 2K grit stone is fine enough for many sharpening applications. The Naniwa Super stone will leave your knife with an edge better than most factory edges. At this grit size, this stone is considerably finer than any stones marked “fine” that you will find in most outlets.
Each stone measures 210 mm x 70 mm x 20 mm. The stone is certainly thick enough to provide many years of sharpening. We at CKTG are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.
Unlike traditional Japanese waterstones, these do not require soaking ahead of time. To use these stones, just apply a bit of water to the surface and you’re ready to sharpen. Make sure to dry them thoroughly before storing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasust5gr||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 3,000 Grit||S2-430||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||76.000||76.000 ||||||
Average rating is 5
By: Jason Tav
Lake Charles LouisianaAlthough the price was initially a concern,I am very glad I got the 3K SS. I use this on straight razors and I love the feel of the stone - kinda like a pencil eraser but much firmer. Fast cutting very high quality product combined with great service from ChefKnivestogo makes this a perfect option to keep things sharp. Also a worry was how long this stone would last but after using it for a few days I cannot imagine this stone not long outliving me. It is such a fast cutter that it is hard to wear the stone down at all,as long as you don’t overdue lapping this stone will have a 100+ year lifespan.
0.3This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use; just a sprinkle on the top is all that is needed. Do not soak these stones!
The Naniwa 3,000 Super Stone makes for a great final stone--a perfect step up from the 1,000 grit stone. It is also fine enough to be used prior to using an ultra-fine 8,000 or 10,000 grit polishing stone.
For those seeking a silkier edge for their Western-style knives, the Naniwa Super Stone 3,000 makes the perfect finishing stone. If you are sharpening Japanese knives, this stone will reduce your sharpening time when you move on to finer grit stones. This stone loads up very quickly and produces ultra-smooth results. If you are considering purchasing a set of Japanese waterstones, we highly recommend the Naniwa Super Stones as a great place to start your sharpening odyssey.
Do not forget that these are true splash-and-go type stones and must not be soaked under any circumstances. Just apply a slight sprinkle of water and you are ready to create that super edge you've been dreaming about!
These stones measure 210 mm x 70 mm x 20 mm. We are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasustbaexth||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-baseless-2cm-thick-400x-65.png||||||Naniwa Super Stone 400 Grit||S2-404||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||55.000||55.000 ||||||
||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 400 to the Advance 400.
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use, just a sprinkle on the top is all that is needed. Do not soak these stones!
This particular 400 grit stone is excellent for establishing a new bevel angle or removing chips from the blade. This stone is the lowest grit you will need if you maintain your edges. If your knife or tool is not damaged or allowed to get too dull between sharpening sessions, this 400 would be the coarsest stone you would need.
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstone5||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-5-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 5,000 Grit||S2-450||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||82.000||82.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 5,000 to the Advance 5,000.
We are proud to be the exclusive US distributor of this highly regarded range of waterstones featuring a thicker size of 20 mm and no base. The newly formulated Naniwa Super Stones are a softer alternative to their popular Chosera line. They are made with a new resin bonding agent that allows for a higher concentration of abrasive particles compared with other, less expensive methods of stone bonding. The higher abrasive levels enhance the tactile feel of the stone while improving the speed of sharpening. This is a fast-loading stone.
This splash-and-go 5K stone is a perfect final grit for those who prize long-term edge retention on their high-performance Japanese knives. It is the natural next step following the use of a 1K grit stone. On the other hand, if you’re after a silkier edge, the Super Series 5,000 grit is an excellent "stepping stone" prior to taking your knives up to 8,000, 10,000, or even 12,000!
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasust8grnob||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 8,000 Grit||S2-480||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||95.000||95.000 ||||||
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use, just a sprinkle on the top is all that is needed. Do not soak these stones!
This particular 400 grit stone is excellent for establishing a new bevel angle or removing chips from the blade. This stone is the lowest grit you will need if you maintain your edges. If your knife or tool is not damaged or allowed to get too dull between sharpening sessions, this 400 would be the coarsest stone you would need.
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstone5||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-5-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 5,000 Grit||S2-450||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||82.000||82.000 ||||||
Average rating is 4.8
By: Brent
Hadley MAFast cutting,perfect crisp edges with that shiny but ghostly haze finish. One of my all time favorites.
0.3By: Wilkey
Newark,DEThe Naniwa SS 5K stone is a soft,slow stone that is able to put on a mirror polish that belies it’s grit rating. Easy to use,moderate feel for a beginner,tends to load up quickly on some steels. Overall,a good stone to follow a 1K or 1.2K like the Bester. Follow this with a strop on felt with diamond spray and the knives are good for the week.
0.3By: mw
harrisburg,paawesome stone,leaves a finish like much higher grit stones,cuts very quickly too
0.3By: Richard
Ewing,NJThis Naniwa super stone is a good size soft stone. The finished bevel is mirror shiny; shiner than other 5000 grit stones.
It is easy to gouge the stone especially when grinding the edge leading.
0.3It is easy to gouge the stone especially when grinding the edge leading.
By: Chris Miller
NCThis stone is so smooth. The polish level of the SS series is unmatched. Leaves a nicely refined toothy edge with very almost no scratches.
0.3By: Timothy
FLAfter trying several 5/6k stones this is the one I like best for the 1K,6K then strop on plain leather as taught by Mury Carter.
0.3We are proud to be the exclusive US distributor of this highly regarded range of waterstones featuring a thicker size of 20 mm and no base. The newly formulated Naniwa Super Stones are a softer alternative to their popular Chosera line. They are made with a new resin bonding agent that allows for a higher concentration of abrasive particles compared with other, less expensive methods of stone bonding. The higher abrasive levels enhance the tactile feel of the stone while improving the speed of sharpening. This is a fast-loading stone.
This splash-and-go 5K stone is a perfect final grit for those who prize long-term edge retention on their high-performance Japanese knives. It is the natural next step following the use of a 1K grit stone. On the other hand, if you’re after a silkier edge, the Super Series 5,000 grit is an excellent "stepping stone" prior to taking your knives up to 8,000, 10,000, or even 12,000!
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasust8grnob||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 8,000 Grit||S2-480||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||95.000||95.000 ||||||
||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 8,000 to the Advance 8,000.
There is a wide variety of very fine waterstones on the market today, and each brand has unique characteristics that give it advantages in different situations. These Naniwa Super Stones from Japan are designed to allow you to sharpen quickly and with a minimum of maintenance. The latest version of these stones is resin-based, so they do not need to be (and should not be) soaked before use. Just a splash of water is all that is required to get you started.
Unlike some of the other resin-based stones on the market, the Naniwa Super Stones will stay flat for a reasonable amount of use, but are soft enough to be easily flattened by traditional flattening stones or diamond plates. Another great advantage of these stones is that their abrasive is formulated so that it easily breaks down in use to give a very smooth sharpening gradient. This 8,000 stone is a wonderful final stage for most knives. We believe it’s a great way to get professional results at the end of your sharpening or reshaping regimen.
The stones are 20 mm thick and do not come on a solid plastic base. They are a US-exclusive CKTG item. At 0.75” thick, these stones will last for years of average use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stones-75.png||||||Naniwa Super Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu na1ksust yasttr ||||The Naniwa Super Stones are now called the Naniwa Advance Stones. Naniwa says they improved them by tightly controlling the grit sizes for more consistent and accurate cutting. These stones are resin-infused stones that are fast-cutting and silky smooth. Great for kitchen knives or razors. The Advance stones are splash-and-go and don't require soaking. Perma-soaking these stones is not recommended.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natrst10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-1000-grit-60.png||||||Naniwa Traditional Stone 1,000 Grit||T-210||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||26.000||26.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 1,000 to the Standard 1,000.
Naniwa has long been known for exceptionally high-quality stones, and these Traditional stones are no exception. These are water stones and require soaking before use; the coarser the grit, the more readily it will absorb the water.
This line of Traditional stones is a great balance of price and quality, being thick enough for years of use but without the higher price tag of some of their other stone lines.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natr220grst||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-220-grit-stone-86.png||||||Naniwa Traditional Stone 220 Grit||T-102||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||27.000||34.000 ||27.000 ||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 220 to the Standard 220.
It's always hard to find a good, inexpensive, low-grit stone, but Naniwa has a nice one here. The Traditional stone series has a number of nice stones in its line, and this one is a quick cutter that makes short work of setting a bevel and quickly removing steel before progressing to a finer stone. The scratch pattern produced on this stone makes it an easy jump to a middle grit stone like a 1K. Like most low grit stones, it wears somewhat quickly and is thirsty, so we recommend a 5-10 minute soak before you start sharpening, and if it dries out during your session, just splash more water on the surface. Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natrst40gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-4000-grit-76.png||||||Naniwa Traditional Stone 4,000 Grit||T-940||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||71.000||71.000 ||||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 4,000 to the Standard 4,000.
Naniwa Traditional Stone 4,000 Grit is imported by CKTG directly from Naniwa Abrasives in Sakai, Japan. The stone is excellent for finishing your edges and produces a nice cutting edge for most foods. We recommend a quick soak until the bubbles come out before using. We also recommend you flatten the stone when it begins to dish and load with our CKTG 140 Grit Diamond plate.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natrst60gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-6000-grit-60.png||||||Naniwa Traditional Stone 6,000 Grit||T-360||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||47.000||52.000 ||47.000 ||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 6,000 to the Standard 6,000.
These are excellent quality, long-lasting stones. As with other water stones, you'll want to soak for 5-10 minutes before use, and add water as necessary during your sharpening session.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasnwh8||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-snow-white-8k-77.png||||||Naniwa Traditional Stone 8,000 Grit||T-380||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||75.000||75.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 8,000 to the Standard 8,000.
This stone is new from Naniwa, and we're nicknaming it the "New Snow White" since it's very similar to the original by that name that we also sell. This stone cuts a little faster, and we're told by Naniwa that the particles are a little more uniform. It also seems to use a little more water than the original Snow White. This 8,000 grit stone from Naniwa is a pure white magnesia bond stone with great polishing properties. Jyunpaku translates to “pure white” or “snow white,” hence the nickname it receives in sharpening circles. This is a great stone to progress to after using the 5,000 and before progressing to the 10,000.
The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nanohone||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-66.png||||||Nano Hone||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||naho400grst naho10grst nast25mi ||||The Nano Hone System of stones, holders, and lapping plates. We are now an official distributor and will bring the full range of sharpening tools from this very interesting new company.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naho10grst||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-1000-grit-stone-176.png||||||Nano Hone 1000 Grit Stone Closeout!||NS-1000||specials > closeouts > ||Resources > CKTG Close Outs > ||65.000||85.000 ||65.000 ||||||3.000 ||||1||1||1||0||||||||Occupying the middle of the Nano Hone stone lineup is this 1000 grit sharpening stone. It is a true splash-and-go stone that gets up to speed with a minimum of water. The stone is made with a non-porous ceramic matrix that has been designed to provide a perfect balance of high level finishing and speed of metal removal. It comes attached to the universal plate mount called the Stone Stage Holder. This two pin system attaches to the Stone Stage and provides an amazingly tight interface between the stone and your work area. The stone easily releases from the holder for fast changes.
The Nano Hone system was developed by Hap Stanley, who believes that the flatter the stone the more efficient and effective the sharpening. Seeking to maximize this ideal situation, Hap has engineered a range of stones, flattening plates, and accessories that can take care of almost every sharpening need with precision and ease.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naho400grst||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-400-grit-stone-185.png||||||Nano Hone 400 Grit Stone Closeout||NS-400||specials > closeouts > ||Resources > CKTG Close Outs > ||50.000||70.000 ||50.000 ||||||3.000 ||||1||1||1||0||||||||The Nano Hone system was developed by entrepreneur and knife addict, Hap Stanley. He believes that the flatter the stone the more efficient and effective the sharpening. To this end, he has engineered a range of stones, flattening plates, and accessories that can take care of almost every sharpening need with precision and ease.
His stone system is based around a Stone Stage. This holder is a major departure from the usual end gripping systems by using a very heavy base with two staging pins that locate in the back of the stone. The posts easily release the stone for super quick changes.
This is the coarsest stone in the current lineup. It has a grit rating of 35 microns, which translates to about 400 grit. It is made from a non-porous ceramic matrix which has been created to offer a great balance of finish and cutting speed. The stone is a true splash-and-go style that requires very little water to get going. The stone holder is color coded for easy recognition.
We believe that this system is an interesting departure from the norm and one that any serious sharpener would do well to consider.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nast25mi||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nano-strop-25-micron-143.png||||||Nano Strop 25 Micron Sale||DR-3025||specials > closeouts > ||Resources > CKTG Close Outs > ||79.950||99.000 ||79.950 ||||||||||1||1||1||0||||||||You can use it hand held like a traditional steel or you can put it across your sink and use it as a fixed sharpening stone (long stroke).
The diamond resin plate featured on top of the frame is 14” long. We do not know of any other sharpening stones this long. This allows for significantly longer strokes, which makes it much easier to maintain the same angle. This Nano Strop is 25 Micron or about 600 grit range.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naoyamamoto||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-20.png||||||Nao Yamamoto||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||naoyahagipe1 naoyagihabu1 naoyagihana1 naoyagihasa1 ||||Nao Yamamoto is an esteemed blacksmith from Echizen who has mastered the unique technique known as "Nimai-Hiroge," contributing to the exquisite sharpness, smooth cutting performance, and longevity of the knife's edge. The thinness of his blades makes them our favorite choice for kitchenware.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naoyagihabu1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-bunka-165mm-40.png||||||Nao Yamamoto Ginsan Hammered Bunka 165mm||YU-105||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto, a distinguished blacksmith from Echizen, is renowned for his exceptional craftsmanship. He has mastered the rare "Nimai-Hiroge" technique, creating blades that offer an extraordinary combination of sharpness, effortless cutting, and long-lasting edge retention. The impressive thinness of his blades is a clear demonstration of his expertise, making these knives our top recommendation for discerning chefs.
Bunka knives have an aggressive-looking tip for detailed cutting, and they are crafted with Ginsan steel and feature stainless tsuchime (hammered) cladding. It represents the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan.Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 4.9 oz (140g) Edge Length: 170 mm Total Length: 312 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naoyagihana1||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-nakiri-165mm-85.png||||||Nao Yamamoto Ginsan Hammered Nakiri 165mm||YU-103||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto, a highly respected blacksmith hailing from Echizen, stands out with his extraordinary craftsmanship. He is a master at executing the unique "Nimai-Hiroge" technique, which results in an exquisite balance of sharpness, effortless cutting performance, and sustained edge retention. The remarkable thinness of his blades, a testament to his skill, has made his knives our top pick in kitchen cutlery.
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan. Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 6.2 oz (178g) Edge Length: 165 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naoyahagipe1||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-hammered-ginsan-petty-140mm-59.png||||||Nao Yamamoto Ginsan Hammered Petty 140mm||YU-101||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto, a highly respected blacksmith hailing from Echizen, stands out with his extraordinary craftsmanship. He is a master at executing the unique "Nimai-Hiroge" technique, which results in an exquisite balance of sharpness, effortless cutting performance, and sustained edge retention. The remarkable thinness of his blades, a testament to his skill, has made his knives our top pick in kitchen cutlery.
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan. Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 2.7 oz (78 g) Edge Length: 141 mm Total Length: 270 mm Spine Thickness at Heel: 3 mm Blade Height: 32 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naoyagihasa1||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-santoku-165mm-13.png||||||Nao Yamamoto Ginsan Hammered Santoku 165mm ||YU-102||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto, a distinguished blacksmith from Echizen, is renowned for his exceptional craftsmanship. He has mastered the rare "Nimai-Hiroge" technique, creating blades that offer an extraordinary combination of sharpness, effortless cutting, and long-lasting edge retention. The impressive thinness of his blades is a clear demonstration of his expertise, making these knives our top recommendation for discerning chefs.
These santokus are crafted with Ginsan steel and feature a stainless tsuchime (hammered) cladding. They represent the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan.. Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 4.9 oz (140g) Edge Length: 170 mm Total Length: 314 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chunagura||item-1||solidtemplate||nashst||https://s.turbifycdn.com/aah/chefknivestogo/chu-nagura-59.png||||||Natural Stone Giyo Nagura||Chunagura||specials > linecooks > sharpening-stones > nashst > ||Resources > For Professionals > Sharpening Stones > Japanese Natural Stones > ||24.000||24.000 ||||||||1.000 ||||1||1||1||0||||||||This Japanese Natural Nagura is used to produce a slurry on the stone to help improve performance. It weighs approximately 80 grams or about 3oz. Each one is a little different in size, shape and consistency. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5 oz (144 g) Edge Length: 168 mm Total Length: 315 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 49 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dabu18||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-180mm-248.png||||||Nigara SG2 Damascus Bunka 180mm||NG2-B18DU||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||435.000||435.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed!
You have to see this knife to truly appreciate the quality of workmanship and materials. A real stunner! Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.6 oz (158 g) Edge Length: 188 mm Total Length: 332 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dabu17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-185mm-171.png||||||Nigara SG2 Damascus Bunka 195mm||NSG2D-B195||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||435.000||435.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! P.S. They call this one a 210mm Kiritsuke but the actual measurement on the edge is 195mm so we call it a 195mm Bunka. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus (Raindrop / Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Edge Grind: Double Bevel, Even Grind Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.6 oz (158 g) Edge Length: 198 mm Total Length: 345 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dagy211||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-506.png||||||Nigara SG2 Damascus Gyuto 210mm||NSG2D-G210||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||435.000||435.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Gyuto 210mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is beautiful and is made with wenge wood in an octagonal shape with a buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus (Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.0 oz (142 g) Edge Length: 197 mm Total Length: 340 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dagy21||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-513.png||||||Nigara SG2 Damascus Gyuto 210mm||NG2-G21DU||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Prepare to be amazed by Nigara Hamono Ltd's exquisite kitchen knives, which combine stunning artistry with functionality. These knives are crafted using traditional forging techniques that have been refined over centuries, and each blade features unique damascus cladding. The handles are fashioned from solid oak and designed with an attractive and practical octagonal shape, finished with burnt urushi. Nigara Hamono Ltd's kitchen knives are a true masterpiece. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.5 oz (156 g) Edge Length: 218 mm Total Length: 353 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dagy21c||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-custom-520.png||||||Nigara SG2 Damascus Gyuto 240mm||NSG2D-G240||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus (Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.0 oz (170 g) Edge Length: 228 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dagy24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-354.png||||||Nigara SG2 Damascus Gyuto 240mm||NG2-G24DU||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||495.000||495.000 ||||||||||||1||1||1||0||||||||Prepare to be amazed by Nigara Hamono Ltd's exquisite kitchen knives, which combine stunning artistry with functionality. These knives are crafted using traditional forging techniques that have been refined over centuries, and each blade features unique damascus cladding. The handles are fashioned from solid oak and designed with an attractive and practical octagonal shape, finished with burnt urushi. Nigara Hamono Ltd's kitchen knives are a true masterpiece. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.7 oz (190 g) Edge Length: 244 mm Total Length: 396 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2daki21||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-210mm-216.png||||||Nigara SG2 Damascus Kiritsuke 210mm||NG2-K21DU||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||465.000||465.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their Damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed! Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.6 oz (186 g) Edge Length: 217 mm Total Length: 370 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2daki24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-240mm-224.png||||||Nigara SG2 Damascus Kiritsuke 240mm||NSG2D-K240||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||480.000||480.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.5 oz (186 g) Edge Length: 226 mm Total Length: 379 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2daki24s||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-240mm-second-13.png||||||Nigara SG2 Damascus Kiritsuke 240mm Second||NSG2D-K240-2nd||specials > closeouts > ||Resources > CKTG Close Outs > ||432.000||480.000 ||432.000 ||||||||||1||1||1||0||||||||This Nigara SG2 Damascus Kiritsuke 240mm is brand new, but has a flaw in the acid etching on one side. Save $48!
Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.5 oz (186 g) Edge Length: 226 mm Total Length: 379 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dabu19||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-270mm-141.png||||||Nigara SG2 Damascus Kiritsuke 270mm||NSG2D-K270||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||500.000||500.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 7.2 oz (206 g) Edge Length: 256 mm Total Length: 415 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nigara||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/nigara-38.png||||||Nigara SG2 Damascus Nakiri 180mm||NG2-N18DU||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||375.000||375.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd blends traditional craftsmanship with artistic design, producing knives that are as beautiful as they are functional. Each blade features a one-of-a-kind Damascus cladding, forged using techniques passed down through generations. This nakiri showcases a clean profile ideal for precision vegetable work, while the solid oak handle, finished with burnt urushi, offers a comfortable octagonal grip that’s both striking and practical. A true fusion of heritage and performance. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.6 oz (186 g) Edge Length: 177 mm Total Length: 327 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Burnt Oak, Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dana18f||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-180mm-factory-second-10.png||||||Nigara SG2 Damascus Nakiri 180mm Factory Second||NG2-N18DU-2nd||specials > closeouts > ||Resources > CKTG Close Outs > ||355.000||375.000 ||355.000 ||||||||||1||1||1||0||||||||This Nigara Damascus nakiri is brand new but has a cosmetic flaw in the finish on one side of the blade. It will not affect the function of the knife. Save $20!
Nigara Hamono Ltd blends traditional craftsmanship with artistic design, producing knives that are as beautiful as they are functional. Each blade features a one-of-a-kind Damascus cladding, forged using techniques passed down through generations. This nakiri showcases a clean profile ideal for precision vegetable work, while the solid oak handle, finished with burnt urushi, offers a comfortable octagonal grip that’s both striking and practical. A true fusion of heritage and performance. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.6 oz (186 g) Edge Length: 177 mm Total Length: 327 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Burnt Oak, Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dape151||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-petty-150mm-187.png||||||Nigara SG2 Damascus Petty 150mm||NSG2D-P150||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus (Raindrop / Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Edge Grind: Double Bevel, Even Grind Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 2.2 oz (62 g) Edge Length: 140 mm Total Length: 265 mm Spine Thickness at Heel: 2 mm Blade Height: 32 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dasa17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-170mm-224.png||||||Nigara SG2 Damascus Santoku 170mm||NSG2D-S170||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.2 oz (148 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dasa18||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-180mm-216.png||||||Nigara SG2 Damascus Santoku 180mm||NG2-S18DU||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||420.000||420.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their Damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed! Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.8 oz (166 g) Edge Length: 187 mm Total Length: 330 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dasu27||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-240mm-171.png||||||Nigara SG2 Damascus Sujihiki 240mm||NSG2D-S240||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Sujihiki 240mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 4.5 oz (154 g) Edge Length: 226 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dasu25||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-255mm-171.png||||||Nigara SG2 Damascus Sujihiki 255mm||NSG2D-S255||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||500.000||500.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Sujihiki 255mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.4 oz (154 g) Edge Length: 243 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dasu271||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-270mm-255.png||||||Nigara SG2 Damascus Sujihiki 270mm||NG2-J27DU||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||530.000||530.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Sujihiki 270mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is made with solid oak with a burnt urushi finish in an attractive and functional octagonal shape. The knife is a real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus (Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.3 oz (180 g) Edge Length: 273 mm Total Length: 426 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tskina2||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiri-nakiri-180mm-126.png||||||Nigara SG2 Tsuchime Bunka 180mm||NSMT-B180||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.2 oz (148g) Edge Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tsbukn1||item-1||solidtemplate||fillet-knives||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-butcher-knife-170mm-61.png||||||Nigara SG2 Tsuchime Butcher Knife 170mm||NSMT-Butcher||resources > fillet-knives > ||Knife Types > Fillet Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Tsuchime Butcher Knife 170mm. Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 4.2 oz (118g) Edge Length: 165 mm Total Length: 302 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tsgy211||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-210mm-436.png||||||Nigara SG2 Tsuchime Gyuto 210mm||NSMT-G210||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood and a buffalo horn ferrule. The knife is a real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.6 oz (160 g) Edge Length: 219 mm Total Length: 345 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tsgy21||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyutos-210mm-106.png||||||Nigara SG2 Tsuchime Gyuto 240mm||NSMT-G240||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.6 oz (164 g) Edge Length: 228 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tspe12||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-petty-120mm-142.png||||||Nigara SG2 Tsuchime Kiri Petty 120mm||NSMT-KP120||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 2.2 oz (64 g) Edge Length: 112 mm Total Length: 239 mm Spine Thickness at Heel: 2 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tsbu21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-bunka-210mm-97.png||||||Nigara SG2 Tsuchime Kiritsuke 210mm||NSMT-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.7 oz (164 g) Edge Length: 195 mm Total Length: 344 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tski241||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-240mm-170.png||||||Nigara SG2 Tsuchime Kiritsuke 240mm||NSMT-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real beauty! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.8 oz (194 g) Edge Length: 228 mm Total Length: 380 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tskubu1||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-bunka-170mm-13.png||||||Nigara SG2 Tsuchime Kurouchi Bunka 170mm||NSG2T-B170||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Explore the long heritage and outstanding craftsmanship of Nigara Hamono handmade knives. For more than 350 years, this northern Japanese region has nurtured generations of blacksmiths who forged weapons and essential tools. Recognized as one of the noble swordmakers serving the shogunate, Nigara has carried forward traditions rooted in ancient artistry. During the Showa era, master smith Nigara Kunitoshi became well known for his skill, and after sword production was prohibited by the US military following World War II, the workshop adapted to focus on fine cutlery. Today, Nigara creates some of the most highly regarded kitchen knives in northern Japan, blending history, resilience, and artistry into every blade. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.3 oz (150 g) Edge Length: 169 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tskubu11||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-bunka-170mm-second-7.png||||||Nigara SG2 Tsuchime Kurouchi Bunka 170mm Second||NSG2T-B170-2nd||specials > closeouts > ||Resources > CKTG Close Outs > ||234.000||260.000 ||234.000 ||||||||||1||1||1||0||||||||This Nigara SG2 Tsuchime Kurouchi Bunka 170mm is brand new but has a small flaw in the buffalo horn ferrule that will not affect the function of the knife. Save $26!
For more than 350 years, this northern Japanese region has nurtured generations of blacksmiths who forged weapons and essential tools. Recognized as one of the noble swordmakers serving the shogunate, Nigara has carried forward traditions rooted in ancient artistry. During the Showa era, master smith Nigara Kunitoshi became well known for his skill, and after sword production was prohibited by the US military following World War II, the workshop adapted to focus on fine cutlery. Today, Nigara creates some of the most highly regarded kitchen knives in northern Japan, blending history, resilience, and artistry into every blade. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.3 oz (150 g) Edge Length: 169 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tskugy2||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-gyuto-240mm-61.png||||||Nigara SG2 Tsuchime Kurouchi Gyuto 240mm||NSG2T-G240||newarrivals > ||New Arrivals > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.5 oz (184 g) Edge Length: 228 mm Total Length: 379 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tski24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-240mm-177.png||||||Nigara SG2 Tsuchime Kurouchi Kiritsuke 240mm||NSG2T-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.7 oz (190 g) Edge Length: 228 mm Total Length: 382 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tskusu2||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-sujihiki-240mm-13.png||||||Nigara SG2 Tsuchime Kurouchi Sujihiki 240mm||NSG2T-S240||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.5 oz (158 g) Edge Length: 228 mm Total Length: 386 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tski21||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-210mm-403.png||||||Nigara SG2 Tsuchime Sujihiki 245mm||NSMT-S255||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Nigara Hamono, a Japanese brand, crafts exceptional, handmade knives with a rich history of blacksmiths dating back 350 years. As noble swordsmiths, they preserve this art. Nigara Kunitoshi, a master swordsmith, gained recognition during the Showa period. Despite the US Military's ban on swordmaking after World War II, Nigara adapted, making top-quality cutlery today. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Migaki Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz (166 g) Edge Length: 245 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tstabu1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-tall-bunka-180mm-157.png||||||Nigara SG2 Tsuchime Tall Bunka 180mm||NSMT-TallBunka||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Nigara SG2 Tsuchime Bunka 180mm is a beautiful, high-quality handmade knife with a rich history dating back 350 years. As one of the few noble swordsmiths in Japan, Nigara has continued to preserve this art and now makes some of the finest cutlery in Northern Japan. Made from SG2 stainless steel and featuring a wenge octagonal handle with buffalo horn ferrule, this knife is both beautiful and practical. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz (164g) Edge Length: 169 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisi3dabu17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-bunka-170mm-61.png||||||Nigara Silver 3 Damascus Bunka 170mm||NS3-B170||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||335.000||335.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Bunka is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 6.8 oz (194 g) Edge Length: 169 mm Total Length: 311 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisi3dagy20||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-200mm-54.png||||||Nigara Silver 3 Damascus Gyuto 210mm||NS3-G210||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||375.000||375.000 ||||||||||||1||1||1||0||||||||This Nigara Silver 3 Damascus Gyuto 210mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 7.1 oz (200 g) Edge Length: 198 mm Total Length: 340 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisi3dagy24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-240mm-61.png||||||Nigara Silver 3 Damascus Gyuto 240mm||NS3-G240||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||425.000||425.000 ||||||||||||1||1||1||0||||||||This Nigara Silver 3 Damascus Gyuto 240mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 9.0 oz (256 g) Edge Length: 225 mm Total Length: 379 mm Spine Thickness at Base: 5 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dana18||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-180mm-194.png||||||Nigara Silver 3 Damascus Kiritsuke 210mm||NS3-K210||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||375.000||375.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Kiritsuke 210mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 7.8 oz (222 g) Edge Length: 198 mm Total Length: 345 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisi3daki24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-kitisuke-240mm-59.png||||||Nigara Silver 3 Damascus Kiritsuke 240mm||NS3-K240||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||425.000||425.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Kiritsuke 240mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 9.8 oz (278 g) Edge Length: 238 mm Total Length: 380 mm Spine Thickness at Heel: 5 mm Blade Height: 51 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisi3dape15||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-petty-150mm-61.png||||||Nigara Silver 3 Damascus Petty 150mm||NS3-P150||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||319.000||319.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Petty 150mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 3.7 oz (104 g) Edge Length: 141 mm Total Length: 268 mm Spine Thickness at Heel: 4 mm Blade Height: 31 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisi3dasa17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-santoku-170mm-61.png||||||Nigara Silver 3 Damascus Santoku 170mm||NS3-S170||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||335.000||335.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Santoku is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 7.3 oz (207 g) Edge Length: 169 mm Total Length: 310 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisi3dasu30||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-sujihiki-300mm-61.png||||||Nigara Silver 3 Damascus Sujihiki 300mm||NS3-S300||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||535.000||535.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Sujihiki 300mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 8.4 oz (238 g) Edge Length: 294 mm Total Length: 452 mm Spine Thickness at Base: 4 mm Blade Height: 40 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshizawa||item.||solidtemplate||suisinknives||https://s.turbifycdn.com/aah/chefknivestogo/yoshizawa-56.png||||||Nigara Tsuchime||||specials > forknco > suisinknives > ||Resources > For Knife Collectors > Nigara Knives > ||||||||||||||||0||1||0||0||||nisg2tskubu1 nisg2tskugy2 nisg2tskusu2 nisg2tsbukn nivgna15 nivgtssa17 nivgtsbu18 nivgtsdagy21 nivgtski21 nivggy24 nivgtsdaki24 nisg2tspe12 nisg2tsbukn1 nisg2tskina2 nisg2tstabu1 nisg2tsgy211 nisg2tsbu21 nisg2tsgy21 nisg2tski241 nisg2tski21 nisg2tski24 ||||Mr. Yoshizawa is a blacksmith in Aomori in the north of Japan and makes beautiful knives under the Nigara brand. During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nivgtsbu18||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-bunka-180mm-61.png||||||Nigara VG10 Tsuchime Damascus Bunka 180mm||NVGT-B180||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd. crafts exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Bunka 180mm stands out for its striking appearance and exceptional functionality.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony wood in an octagonal shape, making the Nigara VG10 Tsuchime Bunka 180mm, not just a knife but a statement piece in any kitchen. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG-10 Stainless Steel HRC: 60+- Weight: 5.5 oz (158 g) Edge Length: 175 mm Total Length: 311 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nivgtsdagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-gyuto-210mm-61.png||||||Nigara VG10 Tsuchime Damascus Gyuto 210mm||NVGT-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Nigara VG10 Tsuchime Damascus Gyuto 210mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using mahogany wood. The knife is a real beauty! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Damascus Edge Steel: VG10 Stainless Steel HRC: 62+- Weight: 6.1 oz (174 g) Edge Length: 203 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Mahogany Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nivggy24||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-gyuto-240mm-13.png||||||Nigara VG10 Tsuchime Damascus Gyuto 240mm||NVGT-G240||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||205.000||205.000 ||||||||||||1||1||1||0||||||||During the early Edo Period, Hirosaki thrived as a prominent castle town, home to over one hundred blacksmith shops. Among these was Nigara Forging, a traditional Tsugaru blacksmith shop with a lineage spanning centuries. To this day, Nigara remains dedicated to preserving the artistry of traditional blade forging while delivering exceptional craftsmanship.
This particular knife showcases that heritage with a striking tsuchime (hammered) finish on the upper blade and a beautifully layered Damascus pattern near the edge. Hammer-forged in the San Mai style, it features a VG10 stainless steel core, renowned for its edge retention and corrosion resistance, hardened to approximately 61 HRC. The knife is elevated by a refined, ebony octagonal handle that adds elegance and precision to every cut. Maker: Nigara Hamono Location: Hirosaki City, Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel Edge Steel: VG10 Stainless Steel Weight: 7.3 oz (208 g) Edge Length: 233 mm Total Length: 384 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nivgtski21||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-kiritsuke-210mm-61.png||||||Nigara VG10 Tsuchime Damascus Kiritsuke 210mm||NVGT-K210||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd crafts exquisite and practical works of art, producing some of the most visually captivating kitchen knives available.
Originating in the early Edo Period, Hirosaki was known as a castle town bustling with over one hundred forging workshops. Among these, Nigara Forging stands out as a historic Tsugaru blacksmith shop. The Nigara company has faithfully preserved age-old forging techniques, dedicating itself to the art of creating superior quality blades for generations.
Each knife features a handle crafted from ebony wood, beautifully complementing the gorgeous blade, making it a truly remarkable piece. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG-10 Stainless Steel HRC: 60+- Weight: 6.4 oz (184 g) Edge Length: 204 mm Total Length: 347 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nivgtsdaki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-kiritsuke-240mm-64.png||||||Nigara VG10 Tsuchime Damascus Kiritsuke 240mm||NVGT-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Nigara VG10 Tsuchime Damascus Kiritsuke 240mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using ebony wood. The knife is a real beauty! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Damascus Edge Steel: VG10 Stainless Steel HRC: 62+- Weight: 7.7 oz (220 g) Edge Length: 234 mm Total Length: 388 mm Spine Thickness at Base: 2 mm Blade Height: 54 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nivgna15||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-nakiri-150mm-13.png||||||Nigara VG10 Tsuchime Damascus Nakiri 150mm||NVGT-N150||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Mr. Yoshizawa, a skilled blacksmith in Aomori, northern Japan, crafts exquisite knives under the Nigara brand. With roots dating back to the early Edo Period, when the castle town of Hirosaki was home to over a hundred forging shops, Nigara Forging stands as one of the few remaining Tsugaru blacksmith traditions. For centuries, the Nigara company has preserved these traditional forging techniques, maintaining an unwavering commitment to quality and craftsmanship. Embrace the legacy and precision of a true Japanese blade from Nigara, where history and skill come together in every knife. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG10 Stainless Steel HRC: 61+- Weight: 6.1 oz (172 g) Edge Length: 142 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2tsbukn||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-butcher-knife-112.png||||||Nigara VG10 Tsuchime Damascus Petty 150mm||NVGT-P150||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates exquisite kitchen knives that not only serve a practical purpose but are also beautiful works of art. Their knives are among the most stunning we've ever seen, blending functionality with aesthetics seamlessly.
With a rich history that dates back to the Edo Period, Nigara Forging is a traditional Tsugaru blacksmith shop located in the castle town of Hirosaki. It was one of over one hundred forging shops in the area at that time. The company has been dedicated to maintaining the ancient forging techniques and crafting high-quality blades for centuries. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG10 Stainless Steel HRC: 60+- Weight: 3.2 oz (90 g) Edge Length: 143 mm Total Length: 268 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nivgtssa17||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-santoku-170mm-61.png||||||Nigara VG10 Tsuchime Damascus Santoku 170mm||NVGT-S170||specials > forknco > suisinknives > yoshizawa > ||Resources > For Knife Collectors > Nigara Knives > Nigara Tsuchime > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd. crafts exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Santoku 170mm stands out for its striking appearance and exceptional functionality.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony in an octagonal shape, making the Nigara VG10 Tsuchime Santoku 170mm not just a knife, but a statement piece in any kitchen. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG-10 Stainless Steel HRC: 60+- Weight: 5.7 oz (162 g) Edge Length: 172 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nihohogakn||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/nisaku-hori-hori-garden-knife-39.png||||||Nisaku Hori Hori Garden Knife||TM-6200||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||25.000||25.000 ||||||||||||1||1||1||0|||||||| Weight: 4.25 oz / 128g Blade Length: 120 mm Overall Length: 250 mm Spine Thickness at Heel: 2.0 mm Blade Height at Heel: 40.00 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nashidaknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/nashida-knives-41.png||||||Nishida Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||niwh1kuna17 niwh1fu18 niwh2kusa17 niwh1gy21 ||||Nishida-san is a young blacksmith at 35 years old and he's been forging knives for about 12 years. He lives and works in Kumamoto and his knives are sole authorship using his preferred steel which is shirogami #1 (white paper #1).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|niwh1fu18||item-1||solidtemplate||funayukiknives||https://s.turbifycdn.com/aah/chefknivestogo/nishida-white-1-funayuki-180mm-100.png||||||Nishida White #1 Kurouchi Funayuki 180mm||NK-F180||resources > funayukiknives > ||Knife Types > Funayukis > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Nishida White #1 Kurouchi Funayuki 180mm. This has a hefty, workhorse feel to it combined with a rustic, kurouchi finish. The knife comes with a very nice oval rosewood handle with black pakka wood ferrule. Blacksmith: Nishida San Construction: Hammer Forged, San Mai Edge Steel: White #1 Cladding: Soft Iron Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.8 oz (164 g) Edge Length: 183 mm Total Length: 320 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|niwh1gy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/nishida-white-1-gyuto-210mm-100.png||||||Nishida White #1 Kurouchi Gyuto 210mm||NK-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Nishida White #1 Kurouchi gyuto measures a little over 210mm on the edge and has a hefty, workhorse feel to it combined with a rustic, kurouchi finish. The knife comes with a very nice oval rosewood handle with black pakka wood ferrule.
Please note that we do not carry a saya that fits this knife. We recommend the felt blade guard instead. Blacksmith: Nishida San Construction: Hammer Forged, San Mai Edge Steel: White #1 Cladding: Soft Iron Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 6.9 oz (196 g) Blade Length: 217 mm Total Length: 358 mm Spine Thickness at Base: 4 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|niwh1kuna17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/nishida-white-1-kurouchi-nakiri-175mm-235.png||||||Nishida White #1 Kurouchi Nakiri 175mm||NK-N175||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Nishida White #1 Kurouchi Nakiri 175mm. This has a hefty, workhorse feel to it combined with a rustic, kurouchi finish. The knife comes with a very nice oval rosewood handle with black pakka wood ferrule. Blacksmith: Nishida San Construction: Hammer Forged, San Mai Edge Steel: White #1 Cladding: Soft Iron Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 7.2 oz (206 g) Edge Length: 174 mm Total Length: 312 mm Spine Thickness at Base: 4 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|niwh2kusa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/nishida-white-1-kurouchi-santoku-170mm-93.png||||||Nishida White #1 Kurouchi Santoku 180mm||NK-S180||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Nishida White #1 Kurouchi Santoku 180mm. This has a hefty, workhorse feel to it combined with a rustic, kurouchi finish. The knife comes with a very nice oval rosewood handle with black pakka wood ferrule. Blacksmith: Nishida San Construction: Hammer Forged, San Mai Edge Steel: White #1 Cladding: Soft Iron Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 6.1 oz (172 g) Blade Length: 181 mm Total Length: 320 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|noname2||item-1||ytimes-list-nonames||||||||||No Name||noname2||||||||||||||||||||0||1||1||0||||||||Out of Stock. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel Edge Grind: Even 50/50 HRC: 62-63 Blade Finish: Kasumi ("Hazy") Handle: Octagonal Red Sandalwood Weight: 5.0 oz (142 g) Edge Length: 181 mm Total Length: 322 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkasg2kagy2||item-1||solidtemplate||shungoknives||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-kasumi-gyuto-210mm-118.png||||||Ogata SG2 Kasumi Gyuto 210mm ||OG-105||specials > forknco > shungoknives > ||Resources > For Knife Collectors > Ogata Knives > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel Edge Grind: Even 50/50 HRC: 62-63 Blade Finish: Kasumi ("Hazy") Handle: Octagonal Red Sandalwood Weight: 5.3 oz (152 g) Edge Length: 213 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ogsg2kagy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-gyuto-240mm-222.png||||||Ogata SG2 Kasumi Gyuto 240mm ||OG-106||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel Edge Grind: Even 50/50 HRC: 62-63 Blade Finish: Kasumi ("Hazy") Handle: Octagonal Red Sandalwood Weight: 6.2 oz (178 g) Edge Length: 245 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkasg2kana1||item-1||solidtemplate||shungoknives||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-kasumi-nakiri-135mm-118.png||||||Ogata SG2 Kasumi Nakiri 135mm ||OG-102||specials > forknco > shungoknives > ||Resources > For Knife Collectors > Ogata Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel Edge Grind: Even 50/50 HRC: 62-63 Blade Finish: Kasumi ("Hazy") Handle: Octagonal Red Sandalwood Weight: 4.4 oz (124 g) Edge Length: 130 mm Total Length: 260 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ogsg2kana17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-nakiri-170mm-233.png||||||Ogata SG2 Kasumi Nakiri 160mm||OG-108||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel Edge Grind: Even 50/50 HRC: 62-63 Blade Finish: Kasumi ("Hazy") Handle: Octagonal Red Sandalwood Weight: 5.4 oz (152 g) Edge Length: 159 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkasa15sg2k||item-1||solidtemplate||shungoknives||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-santoku-150mm-sg2-kasumi-113.png||||||Ogata SG2 Kasumi Santoku 150mm ||OG-101||specials > forknco > shungoknives > ||Resources > For Knife Collectors > Ogata Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel Edge Grind: Even 50/50 HRC: 62-63 Blade Finish: Kasumi ("Hazy") Handle: Octagonal Red Sandalwood Weight: 4.5 oz (128 g) Edge Length: 152 mm Total Length: 291 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ogsg2kasa18||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-santoku-180mm-238.png||||||Ogata SG2 Kasumi Santoku 180mm||OG-104||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel Edge Grind: Even 50/50 HRC: 62-63 Blade Finish: Kasumi ("Hazy") Handle: Octagonal Red Sandalwood Weight: 5.0 oz (144 g) Edge Length: 184 mm Total Length: 325 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|atmequ||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/ohira-tomae-high-quality-1224.png||||||Ohira Tomae High-Quality Natural Stone||C3675||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||285.000||285.000 ||||||||4.000 ||||1||1||1||0||||||||This Ohira Tomae is one of the most popular natural finishing stones on our site. We get these stones from the Imanishi stone company in Kyoto and Mr. Imanishi evaluates these stones and grades them before putting his stamp on them. This stone is fine with an approximate grit rating of about 8-10K. This one will last a long time and is very thick. Cuts fast and has a nice hard feel to it. Leaves a great finish. Size is 206mm x 75mm x 41mm. Mr. Imanishi grades this stone as High Quality and it was mined in the early 1970s. It's been in his basement ever since. This stone weighs about 3lbs 4oz.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masanobuokada||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/masanobu-okada-58.png||||||Okada (Masanobu)||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||He was born in 1949 and is the 3rd generation of Okada Uchihamono. He learned from his father. This factory has been originally producing forged gardening tools such as sickle, hedge shears, etc. I met him about 10 years ago and in the course of talks, he started to make unique kitchen knives like Ryoba Takobiki. He said it is not interesting for him to make knives which other blacksmiths do.
Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from our Emperor in 2017 as per photo attached. The speaker is Kamo san.||||||||0||1||0||0||||maokbl2tana okwh2tape12 okada1 okado okada2 okwh2kusa17 okwh2kugy18 okwh2kugy21 okwh2kugy24 okwh2dagy21 okadagyuto okada okwh2ta25 okta27 okwh2bbqsw30 ||||Masanobu Okada is another part owner and a workman at Takefu Village. He was born in 1949 and is the 3rd generation of Okada Uchihamono. He learned from his father. This factory has been originally producing forged gardening tools such as sickle, hedge shears, etc. He told us he is not interested in making knives which other blacksmiths do. Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from the Emperor in 2017.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|maokbl2tana||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/masanobu-okada-blue-2-tall-nakiri-302.png||||||Okada Blue #2 Tall Nakiri 180mm||OKD-180NA-A||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Masanobu Okada was born in 1949 and is the 3rd generation of Okada Uchihamono. His original efforts as a blacksmith were aimed at making gardening tools such as sickles, hedge shears, and the like. However, in recent years, he has started to produce unique kitchen knives, including his great-looking Takobiki and this interesting tall nakiri. He works in his small shop located in one of the epicenters of Japanese knives, the Takefu Village Cooperative factory in Echizen. Okada-san carries the title of Dentoukougeishi (Traditional Craftsman), which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation.
The recent interest in Chinese cleavers and nakiris has spawned a breed of cross pollinated blades called tall nakiris. These hybrid designs feature the general profile and thin grinds of a nakiri but with the tall blade height associated with the cleaver. These are multi-tasking blades that will especially appeal to users with big hands, or a simple desire for a taller blade. It also makes food scooping a breeze. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile. Also, like normal nakiri blades it is very flat along the edge.
The knife is fashioned from Blue #2 carbon steel that has been hammer-forged with a stainless steel cladding in the san-mai style. The spine is quite robust with a nice convex grind down to the very thin edge. It has a rustic kurouchi finish, which works well with a blade of this style. Blacksmith: Masanobu Okada Location: Echizen Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: Blue #2 Weight: 8.9 oz (254 g) Edge Length: 180 mm Total Length: 342 mm Spine Thickness at Base: 3 mm Blade Height: 71 mm Handle: Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2bbqsw30||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-bbq-sword-300mm-198.png||||||Okada White #2 BBQ Sword 300mm||F-100||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||315.000||315.000 ||||||||||||1||1||1||0||||||||Okada White #2 BBQ Sword 300mm. Okada San calls this a curved knife which I thought was a little boring so I made up the name BBQ Sword instead. Made with White #2 carbon steel and shaped like a sword this knife will make short work of roasts, ribs and unsavory guests. Blacksmith: Okada San Location: Takefu, Japan Contruction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White #2 Weight: 6.1 oz (172 g) Edge Length: 397 mm Total Length: 447 mm Spine Thickness at Base: 3.1 mm Blade Height: 33.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2dagy21||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-damascus-gyuto-210mm-227.png||||||Okada White #2 Damascus Gyuto 210mm||OKD-210GY||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Mr. Okada is one of the founders of Takefu Knife village in Echizen Japan. He is originally a blacksmith of gardening tools such as sickles, hedge shears but he is expanding his offerings to include kitchen knives.
We asked him to follow his popular Takobiki knives with a standard gyuto and here is the result. This is a double-edged gyuto. Maker: Okada San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Reactive Damascus Edge Grind: Even Handle: Octagonal Sandalwood Weight: 6.3 oz (180 g) Edge Length: 210 mm Total Length: 359 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okadagyuto||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-gyuto-240mm-215.png||||||Okada White #2 Damascus Gyuto 240mm||OKD-240GY||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||340.000||340.000 ||||||||||||1||1||1||0||||||||Mr. Okada is one of the founders of Takefu Knife village in Echizen, Japan. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives.
We asked him to follow his popular Takobiki knives with a standard gyuto and here is the result. This is a double-edged gyuto. Maker: Okada San Location: Echizen Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Reactive Damascus Edge Grind: Even Weight: 7.3 oz (208 g) Edge Length: 242 mm Total Length: 391 mm Spine Thickness at Base: 3 mm Blade Height: 55 mm Handle: Octagonal Sandalwood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okada1||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-130mm-205.png||||||Okada White #2 Funayuki 130mm||OKD-130FU||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Description: This White #2 Funayuki 165mm is a distinctive knife crafted by Okada San exclusively for Chefknivestogo. Featuring a double-beveled edge and elegant Damascus cladding over White #2 steel, it combines traditional forging methods with modern kitchen performance.
Okada San is based in Echizen, Japan, where he works at the Takefu Village Cooperative. His background as a blacksmith began with the making of gardening tools such as sickles and hedge shears. In recent years he has expanded into kitchen knives, bringing precision and durability to every blade.
This funayuki is hammer forged in a san mai construction and finished with an octagonal keyaki wood handle and brown pakka wood ferrule. It offers excellent balance, strong cutting power, and the refined aesthetic of Damascus steel.
Care Instruction: White #2 steel is reactive. Please wash and dry thoroughly after each use to prevent rust and discoloration.
Maker: Okada San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Damascus Edge Grind: Even Weight: 6.1 oz (174 g) Edge Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okado||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okadawhite-2-funayuki-165mm-113.png||||||Okada White #2 Funayuki 165mm||OKD-165FU||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Okada's White #2 Funayuki 165mm is a unique knife that he designed for us. It's double-beveled and uses very nice Damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives. Maker: Okada San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Damascus Edge Grind: Even Weight: 6.1 oz (174 g) Edge Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood Maker: Okada San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Damascus Edge Grind: Even Weight: 7.0 oz (198 g) Edge Length: 183 mm Total Length: 330 mm Spine Thickness at Base: 4 mm Blade Height: 44 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2kugy18||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-180mm-64.png||||||Okada White #2 Kurouchi Gyuto 180mm||OKD-KR-180GY||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary. Maker: Okada San Location: Echizen, Japan Edge Steel: White #2 Cladding: Kurouchi Edge Grind: Even Weight: 5.3 oz (150 g) Edge Length: 180 mm Total Length: 322 mm Spine Thickness at Base: 4 mm Blade Height: 49 mm Handle: Octagonal Keyaki with Brown Ferrule We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2kugy21||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-210mm-61.png||||||Okada White #2 Kurouchi Gyuto 210mm||OKD-KR-210GY||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary. Maker: Okada San Location: Echizen, Japan Edge Steel: White #2 Cladding: Kurouchi Edge Grind: Even Weight: 6.3 oz (179 g) Edge Length: 212 mm Total Length: 366 mm Spine Thickness at Base: 4 mm Blade Height: 51 mm Handle: Keyaki Octagonal with Brown Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2kugy24||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-240mm-64.png||||||Okada White #2 Kurouchi Gyuto 240mm||OKD-KR-240GY||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary. Maker: Okada San Location: Echizen, Japan Edge Steel: White #2 Cladding: Kurouchi Edge Grind: Even Weight: 7.6 oz (216 g) Edge Length: 242 mm Total Length: 397 mm Spine Thickness at Base: 4 mm Blade Height: 55 mm Handle: Keyaki Octagonal with Brown Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2kusa17||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-santoku-170mm-61.png||||||Okada White #2 Kurouchi Santoku 170mm||OKD-KR-170SA||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives. Maker: Okada San Location: Echizen, Japan Edge Steel: White #2 Cladding: Kurouchi Edge Grind: Even Weight: 5.2 oz (148 g) Edge Length: 172 mm Total Length: 315 mm Spine Thickness at Base: 3.7 mm Blade Height: 48.3 mm Handle: Keyaki Octagonal with Brown Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okada||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-240mm-269.png||||||Okada White #2 Takobiki 240mm||F-275R||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Okada White #2 Takobiki 240mm is a unique knife that he designed for us. It's double bevel and uses very nice damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such and makes sickles, hedge shears etc but he is expanding his offerings to include kitchen knives.
His idea is, instead of making similar knives to other knife blacksmiths, he wants to make something unique as per attached photos. Tako means Octopus in Japanese and this is a double-edged sujihiki that is excellent at carving and cutting tough things like Octopus. The swoop of the blade is reminiscent of a sword. He achieves this effect in the same way as swordmakers do, by quenching the blade in water.
Maker: Okada San Location: Echizen Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Damascus Edge Grind: Even Weight: 5.4oz Blade Length: 232mm Overall Length: 415mm Spine Thickness: 3mm Blade Height: 28mm Handle: Rosewood D Ferrule: Black Pakka Wood Maker: Okada San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Damascus Edge Grind: Even Weight: 6.2 oz (176 g) Edge Length: 257 mm Total Length: 416 mm Spine Thickness at Base: 4.0 mm Blade Height: 29.7 mm Handle: Rosewood D-shaped Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okta27||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-takobiki-270mm-96.png||||||Okada White #2 Takobiki 300mm||F-277R||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||290.000||290.000 ||||||||||||1||1||1||0||||||||We love knives with character—knives that are a bit outside of the box. So it was no surprise that we jumped at the chance of stocking these very unusual takobiki blades from our good friend Mr. Masanobu Okada.
Okada-san works in his small shop located in one of the epicenters of Japanese knives, the Takefu Village Cooperative factory in Echizen. He started blacksmithing many years ago making blades for farming and gardening use such as sickles and shears. Now he is expanding into the kitchen knife arena with some really unique, fun, and interesting knives.
Tako means octopus in Japanese and takobiki knives are designed to cut these mollusks efficiently and easily. The Okada takobiki is unusual in that it is a double-edged blade as opposed to the usual single grind. As such it is more sujihiki than takobiki and as such somewhat easier to maintain.
The swoop of the blade is called the sari and it is one of the features of Katana, Wakizashi, and other Japanese swords. Okada-san achieves this bend in the traditional way, by using different compositions of clay on the blade when the final heat treat is made. On quenching this causes the blade to curve due to the difference in densities of the micro-structures in the steel.
This is a very precise and difficult operation that Okada-san achieves with perfection. We are really excited about these limited edition knives, full of character, originality, and artisanship of a high order. Not bad for a guy who used to make farm tools! Maker: Okada San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Damascus Edge Grind: Even Weight: 6.6 oz (188 g) Edge Length: 283 mm Total Length: 449 mm Spine Thickness at Base: 4.1 mm Blade Height: 29.0 mm Handle: Rosewood D-shaped Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2tape12||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-tall-petty-120mm-234.png||||||Okada White #2 Tall Petty 120mm||OKD-120KO||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Okada's White #2 Tall Petty 120mm is a unique knife that he designed for us. It features a double bevel and uses very nice Damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives. Maker: Okada San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Damascus Edge Grind: Even Weight: 302 oz (90 g) Edge Length: 122 mm Total Length: 254 mm Spine Thickness at Base: 3 mm Blade Height: 43 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okbu16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-bunka-165mm-135.png||||||Okeya Blue #2 Bunka 165mm||JHA-B16U||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The Okeya bunka is a super fun knife adept at many tasks around the kitchen. It is a well-made item at a very keen price.
Okeya-San operates a small blacksmith shop with his son, following on his grandfather's tradition of making small Japanese blades called kogatanas. These are small multi-purpose utility knives good for all kinds of cutting and whittling. Okeya has recently expanded their line into more common kitchen knives like gyutos and santokus. The knife featured here is a great example of this new era in their business.
Bunka-style knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya-san fashions the blade from the ubiquitous Blue #2 carbon steel. It is a well-loved and highly practical alloy for use in kitchen knives. Yes, it's reactive. But care with cleaning and drying will keep that under control. The steel takes a very sharp edge and keeps it through long sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials, this knife is a bit of a bargain.
If you have ever felt the need to try something outside of the usual chef knife/gyuto styles, then this is a great opportunity to do so without breaking the bank. Blacksmith: Fujiwara San Brand: Okeya Location: Miki City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless / Nashiji Finish Handle: Oak Octagonal (photos are current) Weight: 4.5 oz (130 g) Edge Length: 166 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okfoko||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-folding-kogatana-107.png||||||Okeya Blue #2 Folding Kogatana||JKK-F027||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||70.000||70.000 ||||||||||||1||1||1||0||||||||This is a really interesting little knife, and a really useful little knife! Kogatanas are small, handy knives for multi-purpose uses such as cutting and whittling, and some cooks use them as utility knives. Whether you want to cut a piece of trussing string or open that recently-arrived package from your favorite knife company (!) this handy little utensil will be there for you.
The opening/closing action is smooth and positive. The wood handle is well finished. The blade is especially noteworthy, being made from the highly regarded Hitachi Blue #2 carbon steel. This is a most unusual choice for such a utilitarian knife, but a very welcome and intriguing one! It is a single-bevel blade with a very unusual hammered pattern.
It is difficult to explain the multipurpose nature of the Okeya Folding Kogatana. But once you get your hands on one, you will be surprised at how the versatility, strength, and cutting ability of this fun knife result in it becoming one of your go-to kitchen and general home tools. Weight: 3 oz (85 g) Edge Length: 61 mm Total Length, Blade Open: 230 mm Total Length, Blade Closed: 140 mm Spine Thickness: 2 mm Blade Height: 25 mm
The Okeya Folding Kogatana would make a perfect gift for the knife lover in your life.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okbl2gy21||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-gyuto-210mm-227.png||||||Okeya Blue #2 Gyuto 210mm||JHA-G21U||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Okeya kitchen knives are a fairly recent endeavor from the Okeya father and son team. Grandfather Okeya-San started his blacksmith shop to produce kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they recently branched out into the world of kitchen knives. We are pleased to have found them and become their first USA distributor. They have recently added several new styles to their line, which we are now stocking.
The Okeya Blue #2 Gyuto 210mm is a fine example of their talents. It is a medium-sized blade made from the ever-popular Aogami 2 carbon steel. It has a stainless steel cladding with a very attractive hammer finish, almost like a nashiji look. Some nicely done hand-chiseled kanji on one side of the blade is coupled with some stamped figures on the back. The core steel is hardened to 60 HRC. The edge is made with a symmetrical 50/50 grind.
A simple oak octagonal handle matches the looks perfectly and gives this very well-priced knife an upmarket look and feel. Blacksmith: Aki Fujiwara Brand: Okeya Location: Miki, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Tsuchime Handle: Oak Octagonal Finish: Tsuchime Weight: 4.7 oz (134 g) Edge Length: 212 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2ho15||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-234.png||||||Okeya Blue #2 Honesuki 150mm||JHA-H15J||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Okeya Blue #2 Honesuki 150mm
The main function of a Honesuki knife is to part out poultry. It is adept at this task because of its stiff and robust triangular blade. The pointed tip is perfect for getting into the joints of birds but not for breaking bones. That is a job better served by a cleaver.
Okeya is a small shop located in Miki, Japan. It is run by a father and son team who produce highly functional kitchen knives at really attractive prices. They use high-quality materials, in this case Hitachi Blue #2 steel. The core steel is hardened to 60 HRC. The Aogami inner core (hagane) is then covered with a layer of softer stainless steel to protect and add strength. This outer layer (jigane) is given a very nice tsuchime finish.
Honesuki blades are often single ground, but in the case of the Okeya, it is a double-sided blade and is thus useful to both left and right-handed users. Being ground on both sides, it is also much easier to sharpen.
The blade is mated to a nice walnut octagonal handle with a black pakka wood ferrule. If you are a professional chef who processes a lot of poultry or other birds, a honesuki really should be in your knife roll. For a home cook who, even once in a while, parts out birds, the price of this great little blade is low enough to make the purchase well worthwhile. Brand: Okeya Blacksmith: Fujiwara San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Hitachi Blue #2 Steel HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.4 oz (96 g) Blade Length: 153 mm Total Length: 290 mm Spine Thickness at heel: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okbl2ho15||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-287.png||||||Okeya Blue #2 Honesuki 150mm Western||JHA-H15W||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The classic honesuki knife is designed to process poultry. The pointed tip and triangular shape make it a great blade to get into joints and between bone. However, it not meant to cut through bones. The blade is normally stiff and quite stout.
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle. Brand: Okeya Blacksmith: Fujiwara san Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Hitachi Blue #2 Steel HRC: 60 Edge Grind: Even (See Choil Photo) Handle: Western Rosewood Weight: 2.5 oz (72 g) Edge Length: 153 mm Total Length: 266 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okbl2kn||item.||solidtemplate||okeyaknives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-knives-106.png||||||Okeya Blue #2 Knives||||shopbysteel > white2steel > okeyaknives > ||Shop by Steel > White #2 Steel > Okeya Knives > ||||||||||||||||0||1||0||0||||okfoko okbl2ho15 okwh2ho15 okwh2wesa16 okbu16 okbl2na16 okwh2sa16 okbl2gy21 ||||Okeya knives are made by a small family blacksmith shop in Miki Japan. They're hammer forged and hand sharpened and feature a number of interesting blade shapes and small sized knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okbl2na16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-nakiri-165mm-170.png||||||Okeya Blue #2 Nakiri 165mm||JHA-N16J||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Okeya Blue #2 Nakiri with a walnut octagonal handle and black pakka wood ferrule.
We are really pleased with the new offerings coming out of the small blacksmith shop operated by Okeya-san and his son. They have recently moved into the kitchen knife world having worked almost exclusively on kogatana blades. These are multi-purpose blades used for all kinds of cutting and whittling tasks. This new nakiri is another example of how well they have managed the transition.
Nakiri knives are made to cut and slice vegetables: short, thin, square, with a very flat profile. You need to be comfortable using a tall knife, but if you are, you will find these knives to be excellent for their given task.
These knives are fashioned from the ever-popular Blue #2 steel, hardened to 60HRC, which is clad with a soft stainless for durability and added strength. The outer layer is treated to a nice-looking finish rather reminiscent of a nashiji, or pear skin, look. Some really nice kanji script adds to the aesthetic really well.
Finally, a traditional octagonal walnut and pakka wood handle is added to complement the blade and give the knife a very up market look.
Blacksmith: Fujiwara san Brand: Okeya Location: Miki Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Tsuchime Handle: Walnut Octagonal Finish: Black Pakka Weight: 4.8 oz (136 g) Edge Length: 151 mm Total Length: 307 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2wesa16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-western-santoku-160mm-143.png||||||Okeya Blue #2 Santoku 160mm Western||JHA-S16W||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000||160.000 ||||||||1.000 ||||1||1||1||0||||||||Okeya Blue #2 Western Santoku 160mm. This is a typical knife you would find in a local cutlery store in Japan. The knife is made with Blue #2 carbon steel and has nice textured stainless cladding on the blade with a simple but durable western handle made of walnut wood. Santokus are the best-selling blade style to Japanese home cooks. They're great for a wide variety of cutting tasks. This knife is reactive so you need to wipe it dry after you wash it. Okeya knives are made by a tiny blacksmith shop near Osaka in a town called Miki, just outside Kobe, Japan. Brand: Okeya Blacksmith: Fujiwara San Location: Miki City, Japan Weight: 4.0 oz (116 g) Edge Length: 167 mm Total Length: 294 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Double Bevel Core Steel: Blue #2 Carbon Steel Blade Cladding: Stainless Finish: Nashiji Engraving: Hand Engraved Handle: Western (Yo) Wood Type: Walnut||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2sa16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-santoku-165mm-143.png||||||Okeya Blue #2 Santoku 165mm||JHA-S16U||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000||160.000 ||||||||1.500 ||||1||1||1||0||||||||Okeya Blue #2 Wa Santoku 165mm
The father and son team operating the small Okeya blacksmith shop has been making kogatana blades for decades. They have recently branched out into the world of kitchen knives with a line of really well-made Blue #2 knives with stainless cladding for easy care.
The santoku featured here is a fairly standard blade in terms of dimensions. With 166mm in length and a blade height of 46mm, it is squarely in the middle of popular santoku sizes. These are versatile blades that find favor in many homes and professional environments. Their shorter length makes them easy to handle and require less board cutting space. It is quite light in weight and nicely thin at the spine. It thins out at the end for enhanced intricate cutting abilities. Like most santoku knives, it has a well-shaped belly that makes rocking-style cuts a breeze. The double symmetrical bevel is practical for left and right-handed users.
The blade is made from Blue #2 as the core with a soft stainless steel cladding. This jigane is treated to a really good looking nashiji style finish which aids with food release while adding a nice look. This is further enhanced by the addition of some deeply chiseled kanji script. The blade is complemented by a nice traditional octagonal handle made from oak with an attractive burnt finish.
Blacksmith: Aki Fujiwara Brand: Okeya Location: Miki, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Tsuchime Handle: Oak Octagonal (Photos are current) Weight: 4.6 oz (130 g) Edge Length: 166 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Please note there is a mistake on the video. The steel used on the edge is Blue #2.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okgibu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-bunka-165mm-151.png||||||Okeya Ginsan Bunka 165mm||JHG-B17J||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Okeya is a small shop located in Miki, Japan. It is run by a father and son team who produce highly functional kitchen knives at really attractive prices. They use high quality materials, in this case Ginsan, or Silver 3, steel. The core steel is hardened to 61 HRC. The G3 inner core (hagane) is then covered with a layer of softer steel to protect and add strength. This outer layer (jigane) is given a very nice tsuchime hammered finish which is actually more visual than textural.
The knife is fairly light for its size and has a moderate spine thickness, which stays fairly consistent all the way to the beginning of the reverse tanto tip. It has an average edge out of the box so we recommend a trip to your favorite stones to perfect its cutting abilities. When you do you will be very pleased with how sharp this steel can get. The stiff blade is very agile and easy to use as a rocker or push cutter. The reverse tanto tip affords the user an ability to take on delicate tasks like garnish preparation and other intricate cuts.
The bunka is gaining in popularity in the West for good reason. This knife is a great way to experience the blade style in an easy to maintain and affordable package. It comes with a traditional octagonal walnut handle with a black pakka wood ferrule. Weight: 4.2 ounces Blade Length: 166 mm Total Length: 310 mm Spine Thickness at Base: 2.0 mm Blade Height: 45.9 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okgiho15||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-honesuki-150mm-259.png||||||Okeya Ginsan Honesuki 150mm||JHG-H15W||resources > boning-knives > ||Knife Types > Boning Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The honesuki is made for parting out and processing poultry and other birds. They are customarily stiff blades with very pointed tips and a triangular shape. While some are single sided, this Okeya Ginsan Honesuki is a 50/50 symmetrical ground blade. This makes it far easier to use and sharpen for most people.
The core steel is Ginsan stainless steel. It is also known as G3 or Silver 3. It is one of the better stainless steels used in knife making being both very stain resistant and possessing an ability to hold a great edge. It is very fine grained so taking it to the stones is a task that is fairly easy and results in an edge that is screaming sharp.
The knife is very light, weighing in at a mere 2.6 ounces. But for all its light weight it has a stiff and resilient blade. The blade is quite thin at the heel and it stays that way to the beginning of the tip. The inner core is clad with a softer stainless steel to protect and strengthen it. That layer is then given a hammered finish which is more decoration than functional. There is also some really nice hand chiseled kanji applied to the blade face—a nice touch at this price point. A low key but well-made rosewood handle completes this high value package. Brand: Okeya Blacksmith: Okeya-San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Ginsan (G-3) Stainless Steel HRC: 61 Edge Grind: 50/50 (See Choil Photo) Weight: 2.4 oz (70 g) Edge Length: 153 mm Total Length: 267 mm Spine Thickness at Heel: 1.9mm Blade Height at Heel: 37.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okgikn||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-knives-70.png||||||Okeya Ginsan Knives||||shopbysteel > ginsankosteel > ||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||||0||1||0||0||||okgikode101 okkofu12 okgiho15 okgipe15 okgibu16 ||||Okeya makes these popular small knives with a variety of steels. This is their Ginsan stainless steel series.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okgikode101||item-1||solidtemplate||okgikn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-ko-deba-105mm-258.png||||||Okeya Ginsan Ko-Deba 105mm||JHG-D105||shopbysteel > ginsankosteel > okgikn > ||Shop by Steel > Ginsan Steel (Silver 3) > Okeya Ginsan Knives > ||70.000||70.000 ||||||||||||1||1||1||0||||||||How could you not want one of these charming blades? Just one look and it was love at first sight for us. We have a thing for fun and functional knives that scream personality, and the Okeya Ginsan Ko Deba ranks right up there with the best of them.
In true deba fashion, the blade is a single-sided grind made specifically for parting out fish. Deba knives are one of the three traditional blades used in Japanese professional kitchens, along with the yanagiba and usuba.
The construction is a hammer forged san-mai style cladding of Ginsan steel hagane with a soft stainless steel jigane. The cladding then receives a really great looking pebble finish. Talk about character! The simple oval ho wood handle mates perfectly with the blade and allows the knife to be sold at a super low price.
Ginsan steel is a great alloy for knives, given its highly stainless and tough overall characteristics. It is also known as Silver 3, and is used in many high end knife lines including Suisin, Sukenari, and Konosuke. It’s amazing that the artisans at Okeya can come up with a knife using such high end materials, great looks, and grinds at such a bargain price. We love it, and think you will too. Brand: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: Ginsan Cladding: Stainless Type: Ko Deba Edge Length: 105mm Height: 40mm Grind: Traditional Single Bevel (See Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okkofu12||item-1||solidtemplate||okgikn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ko-funayuki-120mm-98.png||||||Okeya Ginsan Ko-Funayuki 120mm||JHG-B120||shopbysteel > ginsankosteel > okgikn > ||Shop by Steel > Ginsan Steel (Silver 3) > Okeya Ginsan Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||This is another fun and functional knife from one of our favorite budget knife makers, Okeya. Together with his son, Okeya-san has begun making kitchen knives out of his small shop that has, until recently, exclusively produced Kogatana style utility knives.
The core steel used in this blade is Ginsan stainless steel, hardened to about 61 HRC. It is clad with a soft steel to both reduce weight and add overall strength to the inner core. The front cladding is given a good looking tsuchime hammered finish. This is a single bevel knife that is only applicable to right-handed users.
The funayuki is a multi-purpose knife that originally found use on fishing boats. Recently the name has been attached to a broader range of blades that share a commonality in a flat profile, short length, and very little belly. They can be either single- or double-beveled.
The shorter length of this example makes it a perfect complement to a longer gyuto or chef’s knife. It is useful in smaller spaces and tighter places. As with all the knives we carry from Okeya, affordability trumps finish, so the handle is a very simple ho wood and plastic construction, while the spine and choil areas are not polished like more expensive blades. For the money, however, this is a good little performer made from a high quality steel with great cutting abilities and fun looks. Brand: Okeya Blacksmith: Okeya-San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Ginsan (G-3) Stainless Steel HRC: 61 Edge Grind: Single Bevel (See Choil Photo) Blade Style: Ko Funayuki Handle: Ho Wood Oval Ferrule: Black Plastic Weight: 2.8 oz (78 g) Edge Length: 121 mm Total Length: 246 mm Spine Thickness at heel: 2.8 mm Blade Height: 29.2 mm Please trust photos (not the video, which is older)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okgipe15||item-1||solidtemplate||okgikn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-petty-150mm-234.png||||||Okeya Ginsan Petty 150mm||JHG-B150||shopbysteel > ginsankosteel > okgikn > ||Shop by Steel > Ginsan Steel (Silver 3) > Okeya Ginsan Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||This is another fun and functional knife from one of our favorite budget knife makers, Okeya. Together with his son, Okeya-san has begun making kitchen knives out of his small shop that has, until recently, exclusively produced Kogatana style utility knives.
The core steel used in this blade is Ginsan stainless steel, hardened to about 61 HRC. It is clad with a soft steel to both reduce weight and add overall strength to the inner core. The front cladding is given a good looking tsuchime hammered finish. This is a single bevel knife that is only applicable to right-handed users.
This single edged petty is a multi-purpose knife that originally found use on fishing boats. Recently the name has been attached to a broader range of blades that share a commonality in a flat profile, short length, and very little belly. They can be either single- or double-beveled.
The shorter length of this example makes it a perfect complement to a longer gyuto or chef’s knife. It is useful in smaller spaces and tighter places. As with all the knives we carry from Okeya, affordability trumps finish, so the handle is a very simple ho wood and plastic construction, while the spine and choil areas are not polished like more expensive blades. For the money, however, this is a good little performer made from a high quality steel with great cutting abilities and fun looks.
Brand: Okeya Blacksmith: Okeya-San Location: Miki Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Ginsan (G-3) Stainless Steel HRC: 61 Edge Grind: Single Bevel: See Choil Photo Blade Style: Petty Handle: Ho Wood Oval Ferrule: Black Plastic Weight: 3.4oz Blade Length: 150mm Total Length: 285mm Spine Thickness at heel: 2.75mm Height: 33mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okeyaknives||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/okeya-knives-101.png||||||Okeya Knives||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||okbl2kn okwh2kn okgikn ||||Okeya-san's grandfather started producing what are called "kogatana" in Japanese. Kogatanas are small, handy knives for multi-purpose uses such as grafting, whittling and some cooks use them as utility knives. Today Okeya-san is producing small cooking knives too. He told us that his current wish is to expand the business more and more for his son and so he plans to add more kitchen knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okde15doedse||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-deba-150mm-double-edge-series-122.png||||||Okeya White #2 Deba 150mm 50/50||JSR-D150||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Okeya-San operates a small blacksmith shop with his son, following in his grandfather's tradition of making small Japanese blades called kogatanas. They have recently expanded their line into more common kitchen knives like gyutos and santokus.
The Okeya Deba 150mm Double Edge is a two-sided version of their traditional single-bevel deba. It is constructed from White #2 steel with a softer iron outer cladding. White #2, or Shirogami 2, is a very popular steel in the knife world. It is known for its high purity and thus ability to take a very sharp edge. It doesn't have the edge retention of some other alloys but it is easy to sharpen when needed. Of course, its purity also means it is quite reactive, so care needs to be taken with cleaning and drying the blade between and after use. The jigane, or outer layer, is given a very attractive hammered finish that resembles a nashiji, or pear skin, texture.
This is a classic deba blade but with a twist: it is ground on two sides, unlike the traditional knife that is single-sided. This makes it good for both left- and right-handed users. Deba knives are used mainly to fillet fish and this will do a wonderful job of that task, but because of its two-sided grind it can be used like a mini gyuto or santoku knife.
These are really well made knives at a super price, and we are very happy to be able to offer them exclusively in the USA to our customers. Brand Name: Okeya Blacksmith: Fujiwara san Location: Miki City, Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel Edge Steel: Shirogami #2 HRC: 60 Handle: Ho Wood Oval Cladding: Stainless Steel Weight: 4.4 oz (125 g) Edge Length: 152 mm Total Length: 273 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|eelunagi||item-1||solidtemplate||kogatanas||https://s.turbifycdn.com/aah/chefknivestogo/eel-knife-36mm-unagi-71.png||||||Okeya White #2 Eel-Kogatana 36mm||JKO-E036||resources > kogatanas > ||Knife Types > Kogatanas > ||60.000||60.000 ||||||||||||1||1||1||0||||||||This knife is designed to go through the tough skin of an eel. The angled edge makes it easier for you to use your weight to push through the eel. Makes a great box cutter and fun to use for a wide variety of purposes. The knife is made with hitachi white #2 steel and is very sharp out of the box.
Weight: 6.4oz Cutting Edge Length: 58mm Total Length: 185mm Spine Thickness: 4.52mm Blade Height: 36.23mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2bu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-bunka-185mm-234.png||||||Okeya White #2 Hairline Bunka 185mm||JSR-B18H||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Okeya-san operates a small blacksmith shop with his son, following on his grandfather's tradition of making the small Japanese blades called kogatanas (the traditional small multi-purpose utility knives adept at all kinds of cutting and whittling tasks). The Okeya team have expanded their line of blades into kitchen knives like gyutos, santokus, and other styles. The bunka featured here is a good example of this new range of utensils.
Bunka knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them really useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya fashions the blade from White Paper #2 carbon steel. It is a well-liked and highly touted alloy for use in a variety of kitchen and sporting knives. It's a reactive steel so care with cleaning and drying is needed to keep that under control. The Shirogami 2 steel takes a very good edge and holds it through long prep sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials this knife is a quite a bargain.
Many people are discovering the virtues of the versatile bunka. The shorter length and taller profile are slightly different from the usual chef knife or gyuto. The Okeya White #2 bunka is a great opportunity to try something new while keeping the bank balance in check! Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel Cladding: Stainless Steel Finish: Hairline/Sand Blast Handle: Oval Ho Wood Ferrule: Black Plastic Weight: 4.4 oz (124 g) Edge Length: 186 mm Total Length: 328 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2gy21||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-gyuto-210mm-236.png||||||Okeya White #2 Hairline Gyuto 210mm||JSR-G21H||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||We are really pleased to have found this new line of kitchen knives from the father/son team of Okeya. In fact, we have become their very first USA distributor. They have been regularly adding new styles to their line which we are now stocking. Grandfather Fujiwara san started his blacksmith shop to produce Kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they branched out into the world of kitchen knives. And we are glad they did!
The Okeya White #2 Hairline Gyuto 210mm is a beautiful example of their talents. It is a medium-sized blade made from the ever-popular Shirogami 2 carbon steel. It has a softer stainless steel cladding which is given a very attractive hairline/sand-blasted finish. The outer layer is hammer-forged to the inner steel using the san-mai method. The well-applied kanji on the blade add to the simple yet pleasing aesthetic. The core steel is hardened to 60 HRC. The edge is a symmetrical 50/50 grind. A simple oval wood handle matches the looks and balances perfectly.
This is a nicely crafted knife at a bargain price, perfect for home chefs, line cooks, or those looking to dip their toes into the Japanese kitchen knife waters. Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Stainless Steel Finish: Hairline/Sand Blast Handle: Oval Ho Wood Ferrule: Black Plastic Weight: 4.2 oz (120 g) Edge Length: 211 mm Total Length: 352 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2haho||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-honesuki-150mm-234.png||||||Okeya White #2 Hairline Honesuki 150mm||JSR-H15H||resources > boning-knives > ||Knife Types > Boning Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Okeya is a small blacksmith shop run by a father and son team who produce very well made and designed kitchen knives at really attractive prices. They use only high quality materials, in this case Hitachi White Paper #2 steel, which is hardened to 60 HRC. The hagane (inner core) is covered with a layer of softer steel to protect and add strength. The jigane (outer layer) is given a very nice hairline finish.
Honesuki blades are sometimes single ground, but in the case of this knife, it is a double-sided blade. This makes it useful to both left- and right-handed users. Being double sided means it is also much easier to sharpen. The main function of a honesuki knife is to process poultry and other birds. It is perfect at this task because of its stiff and tough triangular shaped blade. The extremely pointed tip is ideal for getting into the joints of birds but not for breaking bones. You will need a cleaver for that task.
The blade is given a simple oval wood handle with plastic ferrule. Home cooks or professional chefs who process poultry or other birds should have a honesuki in their knife quiver. The price of this great little blade is low enough to make the purchase well worthwhile. Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel Cladding: Stainless Steel Finish: Hairline/Sand Blast Handle: Oval Ho Wood Weight: 3.1 oz (88 g) Edge Length: 150 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2hape15||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-petty-150mm-228.png||||||Okeya White #2 Hairline Petty 150mm||JSR-P15H||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Okeya-San originally opened his blacksmith shop to produce kogatana blades. Kogatanas are popular Japanese small knives used for woodworking and other cutting and whittling jobs. The Okeya clan recently moved into the world of kitchen knives to broaden their horizons. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that they have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
The Okeya White #2 Hairline is a really nice petty made from the popular Shirogami #2 steel. It’s also known as White Paper #2, named for the paper the steel is wrapped in. It is hardened to a Rockwell rating of 60 and then hammer forged using the san-mai method of awasi. This clads the blade faces with a softer steel while leaving the edge and spine uncovered. The blade face is given a hairline finish. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a normal sized petty with a finely pointed tip for getting into small places and making very fine cuts for garnishes. It comes with a simple oval wood handle. A really nice knife at a great price! Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel Cladding: Stainless Steel Finish: Hairline/Sand Blast Weight: 2.8 oz (80 g) Edge Length: 151 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 31 mm Handle: Oval Ho Wood Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2kn||item.||solidtemplate||okeyaknives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-knives-98.png||||||Okeya White #2 Knives||||shopbysteel > white2steel > okeyaknives > ||Shop by Steel > White #2 Steel > Okeya Knives > ||||||||||||||||0||1||0||0||||okeyakogatana eelunagi okyoko90 okw2kode10 okko10doedse okeya okwh2kuko12 okkobo12 okko12 okde15doedse okwh215pe okwh2haho okwh2hape15 okwh2bu18 okwh2gy21 ||||This grouping of Okeya knives are all made with Shirogami #2 carbon steel. Okeya knives are hand made by a family blacksmith shop based in Miki Japan. They specialize in small knives and most of their production goes to dealers in Japan. Chefknivestogo was one of the first retailers outside Japan to offer these nice little knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okkobo12||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ko-bocho-120mm-100.png||||||Okeya White #2 Ko-Bocho 120mm||JKK-B120||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Ko Bocho means "little knife," and Okeya specializes in making these little cutting tools for their Japanese (and now American) customers. The knives have nice decorative cladding and use good quality carbon steel called White #2 steel. These knives are single bevel knives and they're fun to sharpen. Many of our customers use them to practice sharpening. This knife is primarily used for small cutting tasks. Makes a good, small boning knife and can also be used for vegetable slicing and paring. Blacksmith: Fujiwara san Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Stainless Finish: Hairline/Sand Blast Handle: D-Shaped Ho Wood Ferrule: Black Plastic Weight: 2.6 oz (74 g) Edge Length: 120 mm Total Length: 252 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okw2kode10||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-w-2-ko-deba-105mm-100.png||||||Okeya White #2 Ko-Deba 105mm||JKK-D105||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Ko means small and this ko deba is a small, single bevel deba used for preparing fish but also can be used as a general purpose tall petty knife. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
What we have here is a really nice ko-deba made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer stainless steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
The knife comes with a typical ho wood D-shaped handle with resin ferrule that you would find in most kitchenware stores in Japan. All at a very nice price for a small-blacksmith, handmade knife! Brand: Okeya Blacksmith: Fujiwara-San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Stainless, Tsuchime Finish Core Edge Steel: Hitachi White #2 Steel HRC: 60 Edge Grind: Single Bevel (See Choil Photo) Blade Style: Ko Deba Handle: Ho Wood, D-Shaped Ferrule: Black Plastic Weight: 2.9 oz (82 g) Edge Length: 109 mm Total Length: 232 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okko10doedse||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-kodeba-105mm-double-edge-series-168.png||||||Okeya White #2 Ko-Deba 105mm 50/50||JSR-D105||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||We have a great liking for knives that fall a bit out of the box in terms of shape of style. The Okeya ko-deba is such a knife. Deba knives are traditionally single-sided and used for filleting fish; the ko-deba is a smaller version of this. This double-edged version is a lot easier to use and maintain than single bevels. It also makes it applicable for both right- and left-handed users.
The Okeya ko-deba is a super fun little knife that is adept at many tasks around the kitchen. It is a great knife for filleting smaller fish or boning poultry. It also serves well as a replacement for a tall petty.
The core steel used here is Shirogami 2, or White Paper #2, hardened to about 60HRC. It is covered with a soft iron to add strength and reduce weight. The outer cladding is given a good-looking hairline. The grind is very well executed with a lovely blade path leading to the double bevel edge.
The Okeya ko-deba comes with a very basic ho-wood handle and plastic ferrule. Brand Name: Okeya Blacksmith: Fujiwara san Location: Miki City, Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel Edge Steel: Shirogami #2 HRC: 60 Handle: Ho Wood Oval Cladding: Stainless Steel Weight: 2.8 oz (80 g) Edge Length: 108 mm Total Length: 232 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okko12||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ko-deba-120mm-77.png||||||Okeya White #2 Ko-Deba 120mm||JKK-D120||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||70.000||70.000 ||||||||||||1||1||1||0||||||||This Okeya ko deba is a fun little knife and can be used in place of a small petty. It also works well as a small fillet knife for small fish and will even work as a boning knife for poultry.
Okeya-san's grandfather started producing what are called kogatanas 60 years ago, and they made a nice small business out of it and eventually started making small cooking knives as well. The steel used is Hitachi White #2 with a nice soft iron cladding that has an interesting and attractive pattern on it. The back story on how I found this maker was that I visited a steel mill that produces clad steel for many industries and they had some of these knives in a display case. I asked what they were and was told they were made by a local blacksmith and they didn't have any accounts outside Japan. I thought they would be a nice addition to our store. Brand Name: Okeya Blacksmith: Fujiwara san Location: Miki City, Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel Edge Steel: Shirogami #2 HRC: 60 Handle: Ho Wood Oval Cladding: Stainless Steel Weight: 3.2 oz (91 g) Edge Length: 118 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okeyakogatana||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-kogatana-69.png||||||Okeya White #2 Kogatana 24mm||JKK-K024||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||50.000||50.000 ||||||
There is a wide variety of very fine waterstones on the market today, and each brand has unique characteristics that give it advantages in different situations. These Naniwa Super Stones from Japan are designed to allow you to sharpen quickly and with a minimum of maintenance. The latest version of these stones is resin-based, so they do not need to be (and should not be) soaked before use. Just a splash of water is all that is required to get you started.
Unlike some of the other resin-based stones on the market, the Naniwa Super Stones will stay flat for a reasonable amount of use, but are soft enough to be easily flattened by traditional flattening stones or diamond plates. Another great advantage of these stones is that their abrasive is formulated so that it easily breaks down in use to give a very smooth sharpening gradient. This 8,000 stone is a wonderful final stage for most knives. We believe it’s a great way to get professional results at the end of your sharpening or reshaping regimen.
The stones are 20 mm thick and do not come on a solid plastic base. They are a US-exclusive CKTG item. At 0.75” thick, these stones will last for years of average use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|superstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stones-75.png||||||Naniwa Super Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu na1ksust yasttr ||||The Naniwa Super Stones are now called the Naniwa Advance Stones. Naniwa says they improved them by tightly controlling the grit sizes for more consistent and accurate cutting. These stones are resin-infused stones that are fast-cutting and silky smooth. Great for kitchen knives or razors. The Advance stones are splash-and-go and don't require soaking. Perma-soaking these stones is not recommended.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natrst10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-1000-grit-60.png||||||Naniwa Traditional Stone 1,000 Grit||T-210||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||26.000||26.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 1,000 to the Standard 1,000.
Naniwa has long been known for exceptionally high-quality stones, and these Traditional stones are no exception. These are water stones and require soaking before use; the coarser the grit, the more readily it will absorb the water.
This line of Traditional stones is a great balance of price and quality, being thick enough for years of use but without the higher price tag of some of their other stone lines.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natr220grst||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-220-grit-stone-86.png||||||Naniwa Traditional Stone 220 Grit||T-102||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||27.000||34.000 ||27.000 ||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 220 to the Standard 220.
It's always hard to find a good, inexpensive, low-grit stone, but Naniwa has a nice one here. The Traditional stone series has a number of nice stones in its line, and this one is a quick cutter that makes short work of setting a bevel and quickly removing steel before progressing to a finer stone. The scratch pattern produced on this stone makes it an easy jump to a middle grit stone like a 1K. Like most low grit stones, it wears somewhat quickly and is thirsty, so we recommend a 5-10 minute soak before you start sharpening, and if it dries out during your session, just splash more water on the surface. Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natrst40gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-4000-grit-76.png||||||Naniwa Traditional Stone 4,000 Grit||T-940||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||71.000||71.000 ||||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 4,000 to the Standard 4,000.
Naniwa Traditional Stone 4,000 Grit is imported by CKTG directly from Naniwa Abrasives in Sakai, Japan. The stone is excellent for finishing your edges and produces a nice cutting edge for most foods. We recommend a quick soak until the bubbles come out before using. We also recommend you flatten the stone when it begins to dish and load with our CKTG 140 Grit Diamond plate.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|natrst60gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-6000-grit-60.png||||||Naniwa Traditional Stone 6,000 Grit||T-360||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||47.000||52.000 ||47.000 ||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 6,000 to the Standard 6,000.
These are excellent quality, long-lasting stones. As with other water stones, you'll want to soak for 5-10 minutes before use, and add water as necessary during your sharpening session.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nasnwh8||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-snow-white-8k-77.png||||||Naniwa Traditional Stone 8,000 Grit||T-380||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||75.000||75.000 ||||||
Average rating is 4.9
By: Boar D Laze
Monrovia,CAAlmost as fine and darn near as fast as a Chosera 10K,without being nearly nearly as expensive. Shines like the similarly priced Naniwa SS 8 and 10Ks without being as soft and as prone to gouging. Not only outstanding by itself,but partnered with a Kitayama will create a world beating edge.
0.3By: Rob Babcock
SF,SDThe Jyunpaku (aka "Snow White) is a wonderful stone! Although I primarily use it to bridge the gap between the 5k and 10k Chocera’s,it’s a great final finishing stone in it’s own right. While it’s not in the Chocera series it does feel very similar; it seems to have a very high grit density and the same "creamy" feel of its Chocera kin. At the price you’re crazy to not have this stone in your collection!
0.3By: MadRookie
Cape Town,South AfricaGot a slice mounted to an Edge Pro blank.
It really paves the way for edge refining after the 5k and just before 10k polishing.
Has very good feedback,cuts well.
A must in your collection.
:)
0.3It really paves the way for edge refining after the 5k and just before 10k polishing.
Has very good feedback,cuts well.
A must in your collection.
:)
By: Michiel Vanhoudt
Herentals,BelgiumOne of my absolute favorites. It’s fast,smooth and works on every steel I’ve tried. I don’t know why this stone isn’t in the Chosera line,because it works so well between the 5k and 10k.
It produces a bright mirror and doesn’t dish.
Just perfect!
0.3It produces a bright mirror and doesn’t dish.
Just perfect!
By: Jmbullman
Huntersville n.c.I never and I mean never thought I would love a stone as much as this one. It cuts while it polishes who could ask for more. Unless the customer wants a higher grit I stop with this carbon or stainless. I don’t go any higher on my own knives and I can whip through a 10 lb bag of potatoes and a 5 lb bag of vadilias with my Richmomd remedy sharpened with this stone and won’t even have to touch up the knife,maybe just hit it with a handamerican strop and put it back in the rack till the next day. As usual unmatched service from mark and sue no one can touch it.
0.3By: Chris Griggs
New Orleans,LAMight as well be called a Chosera 9.9K because its 99% of what the Chosera 10k is. I’ve only had my Snow White a few days,but have been using it side by side with a small piece of Chosera 10k I bought at a discount. Like the Chosera 10k it doesn’t visibly absorb any water when you splash it,and while you can use it as a splash and go it does work much better with at least a 5-10 minute soak. I am a woodworker and have been using both to put a final polish on my chisels and plane blades. On typical O1 and A2 tool steels the Snow White is at least as fast as the Chosera 10k. On small bevels you can easily jump to it straight from a 1k. The Snow White and the Chosera 10k produce an edge that is nearly identical in terms of sharpness but the Chosera does impart a slightly,though noticeably brighter finish. Aesthetics,however,is the biggest difference in the end result. Also,with the Snow White,or really any hard stone,you can work up a finer edge and higher polish by wiping the surface of the stone dry and working the edge a bit longer on the surface as it dries out further. When I do this with the Snow White it easily works up to at least a 10k polish and edge. I suppose the Chosera 10k can take you a little farther if you do the same thing,and while it definitely puts on a brighter polish at the get go,I believe the vast majority of people wouldn’t be able to tell a difference in actual sharpness between it and the Snow White. The Chosera 10k is awesome,no doubt. But,if you’ve ever wanted one,and couldn’t justify the expense this is the stone to get. Naniwa’s best kept secret!
0.3By: Chris B
Seattle WAThe epitome of an 8k water stone. Your search for one should end here. Buy it now and start looking for a natural stone (and/or a finer grit if you want more refinement).
0.3By: Amused
Boston,MAMy Junpaku arrived with one of its corners crushed,so a small bit of it flaked off as soon as I unpacked it. However,it didn’t factor into its performance. The stone was a bit peaky on the edges and center,and required a bit of flattening with my course DMT plate. I put it through its paces with a variety of steels. Stainless proved to be the most difficult of the bunch to finish with this stone,but it ultimately produced a finely polished edge. The Junpaku has good hardness,so gouging shouldn’t be an issue. The polish it achieves is quite nice for an #8k stone. The results it can produce are undeniably good,so it is a 5 star performer. However,it tends to clog in my experience,which is a pain. It also is a bit high maintenance or cracks can form,which isn’t uncommon. Therefore,I have to dock it a star. Even though it’s more of a splash-and-go stone,I find a good 5 minute soak will saturate it well enough to start sharpening. Keeping a spray bottle on hand is also recommended. The Junpaku is a quality proven stone.
0.3This stone is new from Naniwa, and we're nicknaming it the "New Snow White" since it's very similar to the original by that name that we also sell. This stone cuts a little faster, and we're told by Naniwa that the particles are a little more uniform. It also seems to use a little more water than the original Snow White. This 8,000 grit stone from Naniwa is a pure white magnesia bond stone with great polishing properties. Jyunpaku translates to “pure white” or “snow white,” hence the nickname it receives in sharpening circles. This is a great stone to progress to after using the 5,000 and before progressing to the 10,000.
The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nanohone||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-66.png||||||Nano Hone||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||naho400grst naho10grst nast25mi ||||The Nano Hone System of stones, holders, and lapping plates. We are now an official distributor and will bring the full range of sharpening tools from this very interesting new company.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naho10grst||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-1000-grit-stone-176.png||||||Nano Hone 1000 Grit Stone Closeout!||NS-1000||specials > closeouts > ||Resources > CKTG Close Outs > ||65.000||85.000 ||65.000 ||||||3.000 ||||1||1||1||0||||||||Occupying the middle of the Nano Hone stone lineup is this 1000 grit sharpening stone. It is a true splash-and-go stone that gets up to speed with a minimum of water. The stone is made with a non-porous ceramic matrix that has been designed to provide a perfect balance of high level finishing and speed of metal removal. It comes attached to the universal plate mount called the Stone Stage Holder. This two pin system attaches to the Stone Stage and provides an amazingly tight interface between the stone and your work area. The stone easily releases from the holder for fast changes.
The Nano Hone system was developed by Hap Stanley, who believes that the flatter the stone the more efficient and effective the sharpening. Seeking to maximize this ideal situation, Hap has engineered a range of stones, flattening plates, and accessories that can take care of almost every sharpening need with precision and ease.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naho400grst||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-400-grit-stone-185.png||||||Nano Hone 400 Grit Stone Closeout||NS-400||specials > closeouts > ||Resources > CKTG Close Outs > ||50.000||70.000 ||50.000 ||||||3.000 ||||1||1||1||0||||||||The Nano Hone system was developed by entrepreneur and knife addict, Hap Stanley. He believes that the flatter the stone the more efficient and effective the sharpening. To this end, he has engineered a range of stones, flattening plates, and accessories that can take care of almost every sharpening need with precision and ease.
His stone system is based around a Stone Stage. This holder is a major departure from the usual end gripping systems by using a very heavy base with two staging pins that locate in the back of the stone. The posts easily release the stone for super quick changes.
This is the coarsest stone in the current lineup. It has a grit rating of 35 microns, which translates to about 400 grit. It is made from a non-porous ceramic matrix which has been created to offer a great balance of finish and cutting speed. The stone is a true splash-and-go style that requires very little water to get going. The stone holder is color coded for easy recognition.
We believe that this system is an interesting departure from the norm and one that any serious sharpener would do well to consider.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nast25mi||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/nano-strop-25-micron-143.png||||||Nano Strop 25 Micron Sale||DR-3025||specials > closeouts > ||Resources > CKTG Close Outs > ||79.950||99.000 ||79.950 ||||||||||1||1||1||0||||||||You can use it hand held like a traditional steel or you can put it across your sink and use it as a fixed sharpening stone (long stroke).
The diamond resin plate featured on top of the frame is 14” long. We do not know of any other sharpening stones this long. This allows for significantly longer strokes, which makes it much easier to maintain the same angle. This Nano Strop is 25 Micron or about 600 grit range.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naoyamamoto||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-20.png||||||Nao Yamamoto||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||naoyahagipe1 naoyagihabu1 naoyagihana1 naoyagihasa1 ||||Nao Yamamoto is an esteemed blacksmith from Echizen who has mastered the unique technique known as "Nimai-Hiroge," contributing to the exquisite sharpness, smooth cutting performance, and longevity of the knife's edge. The thinness of his blades makes them our favorite choice for kitchenware.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|naoyagihabu1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-bunka-165mm-40.png||||||Nao Yamamoto Ginsan Hammered Bunka 165mm||YU-105||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto, a distinguished blacksmith from Echizen, is renowned for his exceptional craftsmanship. He has mastered the rare "Nimai-Hiroge" technique, creating blades that offer an extraordinary combination of sharpness, effortless cutting, and long-lasting edge retention. The impressive thinness of his blades is a clear demonstration of his expertise, making these knives our top recommendation for discerning chefs.
Bunka knives have an aggressive-looking tip for detailed cutting, and they are crafted with Ginsan steel and feature stainless tsuchime (hammered) cladding. It represents the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan.
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan.
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan.
These santokus are crafted with Ginsan steel and feature a stainless tsuchime (hammered) cladding. They represent the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan..
Average rating is 4.9
By: DC
Central CASo far this nagura has been fun to use. While some suggest not to mix natural with synthetic’s (different shapped abrasives and such),I picked up 2 One the use on J-Nats and one for synthetics. Both have produced good results. I also got a great haze off my Shapton GS 1k and 3k with the use of this nagura. I find this one a bit hard and rather smooth.
0.3By: Aaron
Akron,OHIf you own a natural stone that isn’t the fastest on giving up the mud like the Jyunsyouhonyama (which I own) then you should get one of these. I recently used it on the Jyunsyouhonyama and it quickly gave me a good starting point. After a few passes I had a good mud worked up. Before hand it would take a very long time. So if you have hard stones that don’t make mud very fast pick up one of these nagura’s and it will help. As usual great shipping and of course Mark is awesome as well.
0.3By: Mike
Iowanatural whetstone Nagura. This stone is the best for raising a slurry.
0.3By: Mike
IowaThis is a stone that everyone needs. even the professional. it is useful to create a slurry and works as a course first cut for your blade.
0.3By: Jonas Berndtsson
Gothenburg,SwedenCreats a nice and creamy slurry(fast) on my Nakayama.
Have only used it on a Iwasaki Sweden steel kamisori and Konosuke White #2 Kiritsuke/Gyuto 240mm yet. But I am very happy with the results.
0.3Have only used it on a Iwasaki Sweden steel kamisori and Konosuke White #2 Kiritsuke/Gyuto 240mm yet. But I am very happy with the results.
By: Stephen
Ont,CanadaPicked this up for woodworking. I have a J-Nat that is hard and tends to skip when flatting the backs of planes and chisels. This nagura creates a fine smooth paste that makes the tool slide easily on the stone without skipping. It creates a very fine matte finish. I didn’t use this stone much up to this point but the finish and edge it creates with this nagura is amazing. I thought this stone was low quality but used with the nagura,I have to say I’m impressed.
0.3By: Ozgur
Izmir,TurkeyNatural Nagura is a MUST for a Natural Finish/Polishing Stone,like Ohira High Grade (approx. 9-10k grit) and Honyama (8-9k grit)natural stones. Don’t use synthetic nagura on natural stones; somehow it is not the same. I use it in a combination of circular and up-and-down motion to further smoothen the stone’s surface and also to create a slurry for my yanagi knives. Slurry makes the yanagi knife glide effortlessly over the stone,also helps in polishing action. Without slurry,yanagi knives tend to get stuck over the stone or do not glide well (which may be dangerous as you may end up having cuts in your fingers). As for double bevel knives,like a chef’s knife,I use nagura just to clean the surface,then wash it off so that narrow blade road grabs the stone,increasing stone’s feedback. However,some prefer washing off the slurry for all kind of knives; or they create slurry out of stone itself bu using a fine diamond stone. Try both ways,and you guys decide.
0.3By: Ozgur
Izmir,TurkeyA Natural Nagura is a must for a nutural finishing stone,like Ohira High Grade and Honyama stones. I apply a combination of circular and up-and-down motion to smoothen the stone surface and to create slurry for my yanagi knives. I find slurry helpful on yanagi knives,because it helps yanagi glide over the stone and also facilitates extra polishing. Without slurry,a yanagi tends to get stuck on a natural finishing stone. On the other hand,I wash the slurry off when I finish my double bevel knives,like a chef’s knife,because slurry decreases stone’s feedback (biting into blade) on small blade road of a double bevel knife.
0.3By: Stu Halsell
Lebanon,Pa.This nagura works up a nice fine slurry. It appears to be harder than other naguras. Lubricates the stones well...
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|needglobknif4||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/need-a-global-knife-sharpener-88.png||||||Need a Global Knife Sharpener?||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|needglobknif5||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/need-a-global-knife-sharpener-89.png||||||Need a Global Knife Sharpener?||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|needglobknif3||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/need-a-global-knife-sharpener-90.png||||||Need a Global Knife Sharpener?||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|needsharpener11||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/need-a-sharpener-30.png||||||Need a sharpener?||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|newarrivals||item.||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/new-arrivals-213.png||||||New Arrivals||||||||||||||IDnisg2daki24 560 315 RBn_YcQfiTo 560 315||||||||0||1||0||0||||suzdhagy21 suzdgy24ha hahisldsa17 hahisldna16 hahisldgy21 hakubl2bu16 hakubl2kobu1 hakubl2kobu8 tenugui1 tetola sakiteto blfiteto raforfeam tofiscsc tenuguiknives takakisc dofo52mich13 jachstset kengata190mm wafrropin wallet komane dofo80gy21 ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa koshbl2gy21 kosldbu17 kosldgy18 kowh2sa16 hifobl2tosh hibl2fosp takamura6 makogy21 makosa17 makobu kowh2bu17 kowh2na16 mabl2wafatan togyr2post27 toststchcl tosana16 tojiro-dp-f-8081 kuasbu17 dofo80pa3 mijakasw21 kashvgsa17 kavgbrkn21 mavg1gy18 saoksh mastkish takamura1 nisg2tskubu1 kurotori3 hav1gy21 hakubl2de18 nisg2tskusu2 nisg2tskugy2 yowh2nagy21 haassu27 chkiwh2na161 havgtssa181 kabl2pe14 gestura ge01gosp ge00goslsp gibl2gy21fas yagisahaenna mibosh moritaka6 arbdpakn80 kugevgxesa17 kovgdape13 kitchenshears toatcldagy24 toatcldasa17 toatcldape10 ||||New Arrivals at CKTG! Here's where you'll find the latest knives, tools, and accessories we've added to the site. We update this page regularly, so check back often. Newest items appear at the top — grab them before they're gone.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nigaradamascus||item.||solidtemplate||suisinknives||https://s.turbifycdn.com/aah/chefknivestogo/nigara-damascus-21.png||||||Nigara Damascus||||specials > forknco > suisinknives > ||Resources > For Knife Collectors > Nigara Knives > ||||||||||||||||0||1||0||0||||nisg2dape151 nisg2dana17c nisg2dasa17 nisg2dabu17 nisg2dagy211 nisg2dagy21c nisg2daki24 nisg2dasu27 nisg2dasu25 nisg2dabu19 nigara nisg2dabu18 nisg2dasa18 nisg2dagy21 nisg2daki21 nisg2dagy24 nisg2dasu271 nisi3dape15 nisi3dabu17 nisi3dasa17 nisi3dagy20 nisg2dana18 nisi3dagy24 nisi3daki24 nisi3dasu30 ||||Witness the fusion of art and function in Nigara Hamono Ltd's unique kitchen knives – crafted with age-old techniques and striking Damascus cladding. Be ready for a captivating culinary journey!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suisinknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/suisin-knives-86.png||||||Nigara Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||yoshizawa nigaradamascus ||||Nigara Knives has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nisg2dana17c||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-170mm-custom-248.png||||||Nigara SG2 Damascus Bunka 170mm||NSG2D-B170||specials > forknco > suisinknives > nigaradamascus > ||Resources > For Knife Collectors > Nigara Knives > Nigara Damascus > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
You have to see this knife to truly appreciate the quality of workmanship and materials. A real stunner!
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! P.S. They call this one a 210mm Kiritsuke but the actual measurement on the edge is 195mm so we call it a 195mm Bunka.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is beautiful and is made with wenge wood in an octagonal shape with a buffalo horn ferrule.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner!
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
Nigara Hamono Ltd blends traditional craftsmanship with artistic design, producing knives that are as beautiful as they are functional. Each blade features a one-of-a-kind Damascus cladding, forged using techniques passed down through generations. This nakiri showcases a clean profile ideal for precision vegetable work, while the solid oak handle, finished with burnt urushi, offers a comfortable octagonal grip that’s both striking and practical. A true fusion of heritage and performance.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner!
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is made with solid oak with a burnt urushi finish in an attractive and functional octagonal shape. The knife is a real stunner!
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood and a buffalo horn ferrule. The knife is a real stunner!
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance.
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real stunner!
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real beauty!
For more than 350 years, this northern Japanese region has nurtured generations of blacksmiths who forged weapons and essential tools. Recognized as one of the noble swordmakers serving the shogunate, Nigara has carried forward traditions rooted in ancient artistry. During the Showa era, master smith Nigara Kunitoshi became well known for his skill, and after sword production was prohibited by the US military following World War II, the workshop adapted to focus on fine cutlery. Today, Nigara creates some of the most highly regarded kitchen knives in northern Japan, blending history, resilience, and artistry into every blade.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony wood in an octagonal shape, making the Nigara VG10 Tsuchime Bunka 180mm, not just a knife but a statement piece in any kitchen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using mahogany wood. The knife is a real beauty!
This particular knife showcases that heritage with a striking tsuchime (hammered) finish on the upper blade and a beautifully layered Damascus pattern near the edge. Hammer-forged in the San Mai style, it features a VG10 stainless steel core, renowned for its edge retention and corrosion resistance, hardened to approximately 61 HRC. The knife is elevated by a refined, ebony octagonal handle that adds elegance and precision to every cut.
Originating in the early Edo Period, Hirosaki was known as a castle town bustling with over one hundred forging workshops. Among these, Nigara Forging stands out as a historic Tsugaru blacksmith shop. The Nigara company has faithfully preserved age-old forging techniques, dedicating itself to the art of creating superior quality blades for generations.
Each knife features a handle crafted from ebony wood, beautifully complementing the gorgeous blade, making it a truly remarkable piece.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using ebony wood. The knife is a real beauty!
With a rich history that dates back to the Edo Period, Nigara Forging is a traditional Tsugaru blacksmith shop located in the castle town of Hirosaki. It was one of over one hundred forging shops in the area at that time. The company has been dedicated to maintaining the ancient forging techniques and crafting high-quality blades for centuries.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony in an octagonal shape, making the Nigara VG10 Tsuchime Santoku 170mm not just a knife, but a statement piece in any kitchen.
Please note that we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|noname||item-1||solidtemplate||||||||||No Name||noname||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nosiknmara||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/noyer-single-knife-magnetic-rack-75.png||||||Noyer Single Knife Magnetic Rack||NoyerRack-Mini||knife-accessories > knifeholders > ||Accessories > Knife Storage > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Usually, the desire is not to hide a beautiful design, but in this case, we have made a product that stands in the background of your beautiful knife. The single knife magnet is completely hidden when a knife is hanging on it, and thus it looks as if your knife is hanging and floating on the wall in a magical way.
This single knife rack from Noyer offers unimaginable possibilities for placement and combinations even in smaller kitchens, where there is little free wall space for an ordinary knife magnet. Measures 14cm x 2cm x 2cm. Includes mounting hardware.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nowamarala||item-1||solidtemplate||noyer||https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-large-81.png||||||Noyer Walnut Magnetic Rack Large||NoyerRack-WALNUTLarge||equipment > noyer > ||Suppliers > Noyer Wood Products > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Noyer is driven by a passion for creating innovative wood solutions that are both highly functional and distinctively aesthetic.
The man behind Noyer is Janus Larsen, who, with his background as a carpenter, develops and creates the products in his workshop in Valby together with Nikolaj Hviid, who is a trained carpenter.
The products are characterized by the fact that development takes place in front of the saw, not in front of the computer screen.
This Magnetic knife rack is about 60cm or 23.5 inches long. Each piece is unique, so slight variations from piece to piece are expected.
The magnets inside the racks are designed to prevent the knife from spinning or swinging by having not one but four magnets per knife. That means that the one that is 60 cm (that could hold at least eight knives) has 32 small neodymium magnets. It has excellent looks plus a great design. This beautiful holder will display your knife collection and allow you easy access while cooking.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nomarame||item-1||solidtemplate||noyer||https://s.turbifycdn.com/aah/chefknivestogo/noyer-magnetic-rack-medium-86.png||||||Noyer Walnut Magnetic Rack Medium||NoyerRack-WALNUTMedium||equipment > noyer > ||Suppliers > Noyer Wood Products > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Noyer is driven by a passion to create innovative solutions in wood that have both high functionality and distinctive aesthetic expression.
The man behind Noyer is Janus Larsen, who, with his background as a carpenter, develops and creates the products in his workshop in Valby together with Nikolaj Hviid, who is a trained carpenter.
The products are characterized by the fact that the development takes place in front of the saw - not in front of the computer screen.
This magnetic knife rack is about 40cm long or about 15 3/4 inches long. Each piece is unique so slight variations from piece to piece are expected.
The magnets inside the racks are designed to prevent the knife from spinning or swinging by having not one but four magnets per knife. That means that this medium size has 20 small neodymium magnets in total and can hold up to 5 knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|noyer||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/noyer-36.png||||||Noyer Wood Products||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||nomarame nowamarala nosiknmara ||||Noyer was founded in Copenhagen in 2013 by designer and carpenter Janus Larsen who later partnered with joiner Nikolaj Hviid. Noyer reflects a passion for handcrafted design solutions made of American Walnut.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|oakfrropin||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/oak-french-rolling-pin-11.png||||||Oak French Rolling Pin||Oak-Pin||specials > linecooks > chefsets > ||Resources > For Professionals > Chef Equipment > ||50.000||50.000 ||||||||||||1||1||1||0||||||||These French-style rolling pins are handcrafted by Brandon Norsted, right down the street from us in Madison, WI. Made from domestic oak wood, these durable pins are built to last a lifetime. The French-inspired shape and taper, favored by professional pastry chefs, allow for enhanced control. Each rolling pin measures 19.5 inches in length and 1.6 inches in width, with a weight of 12.5 ounces. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shungoknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/shungo-knives-42.png||||||Ogata Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||inshse shkasg2kana1 shkasa15sg2k ogsg2kana17 shkasg2kabu1 ogsg2kasa18 shkasg2kagy2 ogsg2kagy24 ||||Syungo Ogata is a young blacksmith that has been working for the past 7 years as an apprentice for one of the master smiths in Takefu Village. The knives are spring hammer-forged and I'm very excited to be offering these knives from another of the younger generation of blacksmiths that I met earlier this summer at Takefu Village. These guys are the future of knife making in Japan and it's a privilege to offer their knives and introduce them to the USA market and help start them on their solo careers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkasg2kabu1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-kasumi-bunka-180mm-118.png||||||Ogata SG2 Kasumi Bunka 180mm ||OG-103||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Average rating is 5
By: Tslil Censor,www.tcblades.com
Beer Sheva,ISRAELI have been a professional knife maker and polisher of blades for longer than I can remember. I specialize in Japanese style kitchen knives,and all my blades are hand sharpened and polished. I also love to shave with a straight razor. The Ohira Tomae is a great finisher. It is possibly one of the finest hones I have had the pleasure of using over the years and is guaranteed to put a wicked edge on your knife or razor. It has great slurry production and yet is consumed relatively slowly. A stone like this will probably outlast it’s owner a number of times over in a home setting - and it is a very long lasting stone even in a professional sharpening shop.
0.3By: Roger Sutton
Greensboro,NCThis is my first finishing stone. I’ve now used it on about 10 knives (mostly Japanese but including a few German) and followed it up with stropping first on a loaded leather strop and then a plain leather strop. My assessment is WOW!
I’m now able to put a super sharp,polished edge on any knife with this stone. I’ve gotten my best results on high carbon steel blades.
This stone is really HEAVY. It cuts very smoothly. I haven’t noticed any dishing of the stone,probably because its so dense and hard. I now wish I’d gotten this stone a long time ago. I don’t think you can go wrong with this one.
0.3I’m now able to put a super sharp,polished edge on any knife with this stone. I’ve gotten my best results on high carbon steel blades.
This stone is really HEAVY. It cuts very smoothly. I haven’t noticed any dishing of the stone,probably because its so dense and hard. I now wish I’d gotten this stone a long time ago. I don’t think you can go wrong with this one.
By: Timothy
FLGreat per-polisher. When my kitchen and pocket knives start to loose their keen edge I pull out this stone first to bring them back. I then like to finish the edge on the Ozuku,followed by a swipe or two on the balsa strop or smooth steel.
My Ohira Tomae (YMMV) produces mud like a King 1000 yet gives a much finer edge.
If you’re as confused as I was about Japanese water stones,remember you can trust Mark. He told me that if I was only buying one,this is the stone to buy and he was right. What has really pulled me into the culture of using these stones is not that they produce a fine edge,they do,or that the response between stone and knife is more pleasing than with man-made stones,it is how little water I need. I can sit at the kitchen table with the surface of the stone coated in water and sharpen my knife(s) without adding any additional water. It’s like having WiFi for water stones,“I’m free form standing at the sink”. Thank you Mark for importing high quality water stones.
0.3My Ohira Tomae (YMMV) produces mud like a King 1000 yet gives a much finer edge.
If you’re as confused as I was about Japanese water stones,remember you can trust Mark. He told me that if I was only buying one,this is the stone to buy and he was right. What has really pulled me into the culture of using these stones is not that they produce a fine edge,they do,or that the response between stone and knife is more pleasing than with man-made stones,it is how little water I need. I can sit at the kitchen table with the surface of the stone coated in water and sharpen my knife(s) without adding any additional water. It’s like having WiFi for water stones,“I’m free form standing at the sink”. Thank you Mark for importing high quality water stones.
By: Ozgur
Izmir,TurkeyThis is a great finishing stone for both single bevel and hard steel double bevel knives. My stone gave me around 10k grit,taking Kitayama as an #8000 grit reference point. It leaves a finer edge than Kitayama,yet edge gets more aggressive and also significantly harder. The difference is very obvious,literally you feel you have a different knife,in a good sense. It looks like this is typical of natural stones. It works equally well on my yanagis and chef’s knives. I generally stop at 8k with synthetic stones,but natural stones enable you to move up by couple of thousand grits. For single bevel knives,you need to use a natural nagura to optimize this stone’s potential. Natural Nagura on a Natural Stone makes a big difference. For double bevel knives,I don’t recommend using nagura. Nagura makes double bevel edge slip rather than bite into stone. That bite is what makes you feel the narrow blade road of double bevel knives and adjust your angle in sharpening. I also recommend buying medium grade Ohira Tomae for double bevel knives. It has also good feedback and my stone was around #7000 grit,which is good as an aggressive finishing or progression stone for harder steel knives and as a finishing stone for softer steel knives.
0.3Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from our Emperor in 2017 as per photo attached. The speaker is Kamo san.||||||||0||1||0||0||||maokbl2tana okwh2tape12 okada1 okado okada2 okwh2kusa17 okwh2kugy18 okwh2kugy21 okwh2kugy24 okwh2dagy21 okadagyuto okada okwh2ta25 okta27 okwh2bbqsw30 ||||Masanobu Okada is another part owner and a workman at Takefu Village. He was born in 1949 and is the 3rd generation of Okada Uchihamono. He learned from his father. This factory has been originally producing forged gardening tools such as sickle, hedge shears, etc. He told us he is not interested in making knives which other blacksmiths do. Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from the Emperor in 2017.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|maokbl2tana||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/masanobu-okada-blue-2-tall-nakiri-302.png||||||Okada Blue #2 Tall Nakiri 180mm||OKD-180NA-A||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Masanobu Okada was born in 1949 and is the 3rd generation of Okada Uchihamono. His original efforts as a blacksmith were aimed at making gardening tools such as sickles, hedge shears, and the like. However, in recent years, he has started to produce unique kitchen knives, including his great-looking Takobiki and this interesting tall nakiri. He works in his small shop located in one of the epicenters of Japanese knives, the Takefu Village Cooperative factory in Echizen. Okada-san carries the title of Dentoukougeishi (Traditional Craftsman), which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation.
The recent interest in Chinese cleavers and nakiris has spawned a breed of cross pollinated blades called tall nakiris. These hybrid designs feature the general profile and thin grinds of a nakiri but with the tall blade height associated with the cleaver. These are multi-tasking blades that will especially appeal to users with big hands, or a simple desire for a taller blade. It also makes food scooping a breeze. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile. Also, like normal nakiri blades it is very flat along the edge.
The knife is fashioned from Blue #2 carbon steel that has been hammer-forged with a stainless steel cladding in the san-mai style. The spine is quite robust with a nice convex grind down to the very thin edge. It has a rustic kurouchi finish, which works well with a blade of this style.
We asked him to follow his popular Takobiki knives with a standard gyuto and here is the result. This is a double-edged gyuto.
We asked him to follow his popular Takobiki knives with a standard gyuto and here is the result. This is a double-edged gyuto.
Okada San is based in Echizen, Japan, where he works at the Takefu Village Cooperative. His background as a blacksmith began with the making of gardening tools such as sickles and hedge shears. In recent years he has expanded into kitchen knives, bringing precision and durability to every blade.
This funayuki is hammer forged in a san mai construction and finished with an octagonal keyaki wood handle and brown pakka wood ferrule. It offers excellent balance, strong cutting power, and the refined aesthetic of Damascus steel.
Care Instruction: White #2 steel is reactive. Please wash and dry thoroughly after each use to prevent rust and discoloration.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okada2||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-180mm-236.png||||||Okada White #2 Funayuki 180mm||OKD-180FU||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Okada's White #2 Funayuki 180mm is a unique knife that he designed for us. It's double-beveled and uses very nice Damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Each knife is made by hand so measurements may vary.
Each knife is made by hand so measurements may vary.
His idea is, instead of making similar knives to other knife blacksmiths, he wants to make something unique as per attached photos. Tako means Octopus in Japanese and this is a double-edged sujihiki that is excellent at carving and cutting tough things like Octopus. The swoop of the blade is reminiscent of a sword. He achieves this effect in the same way as swordmakers do, by quenching the blade in water.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2ta25||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-260mm-116.png||||||Okada White #2 Takobiki 270mm||F-276R||shopbysteel > white2steel > masanobuokada > ||Shop by Steel > White #2 Steel > Okada (Masanobu) > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Mr. Okada is one of our close friends and he has made a unique knife as attached. He is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickle, hedge shears but he is expanding his offerings to include kitchen knives.
His idea is, instead of making similar knives to other knife blacksmiths, he wants to make something unique as per attached photos. Tako means "octopus" in Japanese and this is a double-edged sujihiki that is excellent at carving and cutting tough things like octopus. The swoop of the blade is reminiscent of a sword. He achieves this effect in the same way as swordmakers do, by quenching the blade in water. The knife now comes with a nice upgraded rosewood D-shaped handle.
Okada-san works in his small shop located in one of the epicenters of Japanese knives, the Takefu Village Cooperative factory in Echizen. He started blacksmithing many years ago making blades for farming and gardening use such as sickles and shears. Now he is expanding into the kitchen knife arena with some really unique, fun, and interesting knives.
Tako means octopus in Japanese and takobiki knives are designed to cut these mollusks efficiently and easily. The Okada takobiki is unusual in that it is a double-edged blade as opposed to the usual single grind. As such it is more sujihiki than takobiki and as such somewhat easier to maintain.
The swoop of the blade is called the sari and it is one of the features of Katana, Wakizashi, and other Japanese swords. Okada-san achieves this bend in the traditional way, by using different compositions of clay on the blade when the final heat treat is made. On quenching this causes the blade to curve due to the difference in densities of the micro-structures in the steel.
This is a very precise and difficult operation that Okada-san achieves with perfection. We are really excited about these limited edition knives, full of character, originality, and artisanship of a high order. Not bad for a guy who used to make farm tools!
Okeya-San operates a small blacksmith shop with his son, following on his grandfather's tradition of making small Japanese blades called kogatanas. These are small multi-purpose utility knives good for all kinds of cutting and whittling. Okeya has recently expanded their line into more common kitchen knives like gyutos and santokus. The knife featured here is a great example of this new era in their business.
Bunka-style knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya-san fashions the blade from the ubiquitous Blue #2 carbon steel. It is a well-loved and highly practical alloy for use in kitchen knives. Yes, it's reactive. But care with cleaning and drying will keep that under control. The steel takes a very sharp edge and keeps it through long sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials, this knife is a bit of a bargain.
If you have ever felt the need to try something outside of the usual chef knife/gyuto styles, then this is a great opportunity to do so without breaking the bank.
The opening/closing action is smooth and positive. The wood handle is well finished. The blade is especially noteworthy, being made from the highly regarded Hitachi Blue #2 carbon steel. This is a most unusual choice for such a utilitarian knife, but a very welcome and intriguing one! It is a single-bevel blade with a very unusual hammered pattern.
It is difficult to explain the multipurpose nature of the Okeya Folding Kogatana. But once you get your hands on one, you will be surprised at how the versatility, strength, and cutting ability of this fun knife result in it becoming one of your go-to kitchen and general home tools.
The Okeya Folding Kogatana would make a perfect gift for the knife lover in your life.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okbl2gy21||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-gyuto-210mm-227.png||||||Okeya Blue #2 Gyuto 210mm||JHA-G21U||shopbysteel > white2steel > okeyaknives > okbl2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Okeya kitchen knives are a fairly recent endeavor from the Okeya father and son team. Grandfather Okeya-San started his blacksmith shop to produce kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they recently branched out into the world of kitchen knives. We are pleased to have found them and become their first USA distributor. They have recently added several new styles to their line, which we are now stocking.
The Okeya Blue #2 Gyuto 210mm is a fine example of their talents. It is a medium-sized blade made from the ever-popular Aogami 2 carbon steel. It has a stainless steel cladding with a very attractive hammer finish, almost like a nashiji look. Some nicely done hand-chiseled kanji on one side of the blade is coupled with some stamped figures on the back. The core steel is hardened to 60 HRC. The edge is made with a symmetrical 50/50 grind.
A simple oak octagonal handle matches the looks perfectly and gives this very well-priced knife an upmarket look and feel.
The main function of a Honesuki knife is to part out poultry. It is adept at this task because of its stiff and robust triangular blade. The pointed tip is perfect for getting into the joints of birds but not for breaking bones. That is a job better served by a cleaver.
Okeya is a small shop located in Miki, Japan. It is run by a father and son team who produce highly functional kitchen knives at really attractive prices. They use high-quality materials, in this case Hitachi Blue #2 steel. The core steel is hardened to 60 HRC. The Aogami inner core (hagane) is then covered with a layer of softer stainless steel to protect and add strength. This outer layer (jigane) is given a very nice tsuchime finish.
Honesuki blades are often single ground, but in the case of the Okeya, it is a double-sided blade and is thus useful to both left and right-handed users. Being ground on both sides, it is also much easier to sharpen.
The blade is mated to a nice walnut octagonal handle with a black pakka wood ferrule. If you are a professional chef who processes a lot of poultry or other birds, a honesuki really should be in your knife roll. For a home cook who, even once in a while, parts out birds, the price of this great little blade is low enough to make the purchase well worthwhile.
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle.
We are really pleased with the new offerings coming out of the small blacksmith shop operated by Okeya-san and his son. They have recently moved into the kitchen knife world having worked almost exclusively on kogatana blades. These are multi-purpose blades used for all kinds of cutting and whittling tasks. This new nakiri is another example of how well they have managed the transition.
Nakiri knives are made to cut and slice vegetables: short, thin, square, with a very flat profile. You need to be comfortable using a tall knife, but if you are, you will find these knives to be excellent for their given task.
These knives are fashioned from the ever-popular Blue #2 steel, hardened to 60HRC, which is clad with a soft stainless for durability and added strength. The outer layer is treated to a nice-looking finish rather reminiscent of a nashiji, or pear skin, look. Some really nice kanji script adds to the aesthetic really well.
Finally, a traditional octagonal walnut and pakka wood handle is added to complement the blade and give the knife a very up market look.
The father and son team operating the small Okeya blacksmith shop has been making kogatana blades for decades. They have recently branched out into the world of kitchen knives with a line of really well-made Blue #2 knives with stainless cladding for easy care.
The santoku featured here is a fairly standard blade in terms of dimensions. With 166mm in length and a blade height of 46mm, it is squarely in the middle of popular santoku sizes. These are versatile blades that find favor in many homes and professional environments. Their shorter length makes them easy to handle and require less board cutting space. It is quite light in weight and nicely thin at the spine. It thins out at the end for enhanced intricate cutting abilities. Like most santoku knives, it has a well-shaped belly that makes rocking-style cuts a breeze. The double symmetrical bevel is practical for left and right-handed users.
The blade is made from Blue #2 as the core with a soft stainless steel cladding. This jigane is treated to a really good looking nashiji style finish which aids with food release while adding a nice look. This is further enhanced by the addition of some deeply chiseled kanji script. The blade is complemented by a nice traditional octagonal handle made from oak with an attractive burnt finish.
The knife is fairly light for its size and has a moderate spine thickness, which stays fairly consistent all the way to the beginning of the reverse tanto tip. It has an average edge out of the box so we recommend a trip to your favorite stones to perfect its cutting abilities. When you do you will be very pleased with how sharp this steel can get. The stiff blade is very agile and easy to use as a rocker or push cutter. The reverse tanto tip affords the user an ability to take on delicate tasks like garnish preparation and other intricate cuts.
The bunka is gaining in popularity in the West for good reason. This knife is a great way to experience the blade style in an easy to maintain and affordable package. It comes with a traditional octagonal walnut handle with a black pakka wood ferrule.
The core steel is Ginsan stainless steel. It is also known as G3 or Silver 3. It is one of the better stainless steels used in knife making being both very stain resistant and possessing an ability to hold a great edge. It is very fine grained so taking it to the stones is a task that is fairly easy and results in an edge that is screaming sharp.
The knife is very light, weighing in at a mere 2.6 ounces. But for all its light weight it has a stiff and resilient blade. The blade is quite thin at the heel and it stays that way to the beginning of the tip. The inner core is clad with a softer stainless steel to protect and strengthen it. That layer is then given a hammered finish which is more decoration than functional. There is also some really nice hand chiseled kanji applied to the blade face—a nice touch at this price point. A low key but well-made rosewood handle completes this high value package.
In true deba fashion, the blade is a single-sided grind made specifically for parting out fish. Deba knives are one of the three traditional blades used in Japanese professional kitchens, along with the yanagiba and usuba.
The construction is a hammer forged san-mai style cladding of Ginsan steel hagane with a soft stainless steel jigane. The cladding then receives a really great looking pebble finish. Talk about character! The simple oval ho wood handle mates perfectly with the blade and allows the knife to be sold at a super low price.
Ginsan steel is a great alloy for knives, given its highly stainless and tough overall characteristics. It is also known as Silver 3, and is used in many high end knife lines including Suisin, Sukenari, and Konosuke. It’s amazing that the artisans at Okeya can come up with a knife using such high end materials, great looks, and grinds at such a bargain price. We love it, and think you will too.
The core steel used in this blade is Ginsan stainless steel, hardened to about 61 HRC. It is clad with a soft steel to both reduce weight and add overall strength to the inner core. The front cladding is given a good looking tsuchime hammered finish. This is a single bevel knife that is only applicable to right-handed users.
The funayuki is a multi-purpose knife that originally found use on fishing boats. Recently the name has been attached to a broader range of blades that share a commonality in a flat profile, short length, and very little belly. They can be either single- or double-beveled.
The shorter length of this example makes it a perfect complement to a longer gyuto or chef’s knife. It is useful in smaller spaces and tighter places. As with all the knives we carry from Okeya, affordability trumps finish, so the handle is a very simple ho wood and plastic construction, while the spine and choil areas are not polished like more expensive blades. For the money, however, this is a good little performer made from a high quality steel with great cutting abilities and fun looks.
The core steel used in this blade is Ginsan stainless steel, hardened to about 61 HRC. It is clad with a soft steel to both reduce weight and add overall strength to the inner core. The front cladding is given a good looking tsuchime hammered finish. This is a single bevel knife that is only applicable to right-handed users.
This single edged petty is a multi-purpose knife that originally found use on fishing boats. Recently the name has been attached to a broader range of blades that share a commonality in a flat profile, short length, and very little belly. They can be either single- or double-beveled.
The shorter length of this example makes it a perfect complement to a longer gyuto or chef’s knife. It is useful in smaller spaces and tighter places. As with all the knives we carry from Okeya, affordability trumps finish, so the handle is a very simple ho wood and plastic construction, while the spine and choil areas are not polished like more expensive blades. For the money, however, this is a good little performer made from a high quality steel with great cutting abilities and fun looks.
The Okeya Deba 150mm Double Edge is a two-sided version of their traditional single-bevel deba. It is constructed from White #2 steel with a softer iron outer cladding. White #2, or Shirogami 2, is a very popular steel in the knife world. It is known for its high purity and thus ability to take a very sharp edge. It doesn't have the edge retention of some other alloys but it is easy to sharpen when needed. Of course, its purity also means it is quite reactive, so care needs to be taken with cleaning and drying the blade between and after use. The jigane, or outer layer, is given a very attractive hammered finish that resembles a nashiji, or pear skin, texture.
This is a classic deba blade but with a twist: it is ground on two sides, unlike the traditional knife that is single-sided. This makes it good for both left- and right-handed users. Deba knives are used mainly to fillet fish and this will do a wonderful job of that task, but because of its two-sided grind it can be used like a mini gyuto or santoku knife.
These are really well made knives at a super price, and we are very happy to be able to offer them exclusively in the USA to our customers.
Average rating is 4
By: Shane
C.T.This knife stupid sharp. I use it mostly for opening boxes and bags of onions and stuff. Keeps it’s edge pretty much no matter how hard you work it. Only problem is the handle.
0.3Bunka knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them really useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya fashions the blade from White Paper #2 carbon steel. It is a well-liked and highly touted alloy for use in a variety of kitchen and sporting knives. It's a reactive steel so care with cleaning and drying is needed to keep that under control. The Shirogami 2 steel takes a very good edge and holds it through long prep sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials this knife is a quite a bargain.
Many people are discovering the virtues of the versatile bunka. The shorter length and taller profile are slightly different from the usual chef knife or gyuto. The Okeya White #2 bunka is a great opportunity to try something new while keeping the bank balance in check!
The Okeya White #2 Hairline Gyuto 210mm is a beautiful example of their talents. It is a medium-sized blade made from the ever-popular Shirogami 2 carbon steel. It has a softer stainless steel cladding which is given a very attractive hairline/sand-blasted finish. The outer layer is hammer-forged to the inner steel using the san-mai method. The well-applied kanji on the blade add to the simple yet pleasing aesthetic. The core steel is hardened to 60 HRC. The edge is a symmetrical 50/50 grind. A simple oval wood handle matches the looks and balances perfectly.
This is a nicely crafted knife at a bargain price, perfect for home chefs, line cooks, or those looking to dip their toes into the Japanese kitchen knife waters.
Honesuki blades are sometimes single ground, but in the case of this knife, it is a double-sided blade. This makes it useful to both left- and right-handed users. Being double sided means it is also much easier to sharpen. The main function of a honesuki knife is to process poultry and other birds. It is perfect at this task because of its stiff and tough triangular shaped blade. The extremely pointed tip is ideal for getting into the joints of birds but not for breaking bones. You will need a cleaver for that task.
The blade is given a simple oval wood handle with plastic ferrule. Home cooks or professional chefs who process poultry or other birds should have a honesuki in their knife quiver. The price of this great little blade is low enough to make the purchase well worthwhile.
The Okeya White #2 Hairline is a really nice petty made from the popular Shirogami #2 steel. It’s also known as White Paper #2, named for the paper the steel is wrapped in. It is hardened to a Rockwell rating of 60 and then hammer forged using the san-mai method of awasi. This clads the blade faces with a softer steel while leaving the edge and spine uncovered. The blade face is given a hairline finish. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a normal sized petty with a finely pointed tip for getting into small places and making very fine cuts for garnishes. It comes with a simple oval wood handle. A really nice knife at a great price!
What we have here is a really nice ko-deba made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer stainless steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
The knife comes with a typical ho wood D-shaped handle with resin ferrule that you would find in most kitchenware stores in Japan. All at a very nice price for a small-blacksmith, handmade knife!
The Okeya ko-deba is a super fun little knife that is adept at many tasks around the kitchen. It is a great knife for filleting smaller fish or boning poultry. It also serves well as a replacement for a tall petty.
The core steel used here is Shirogami 2, or White Paper #2, hardened to about 60HRC. It is covered with a soft iron to add strength and reduce weight. The outer cladding is given a good-looking hairline. The grind is very well executed with a lovely blade path leading to the double bevel edge.
The Okeya ko-deba comes with a very basic ho-wood handle and plastic ferrule.
Okeya-san's grandfather started producing what are called kogatanas 60 years ago, and they made a nice small business out of it and eventually started making small cooking knives as well. The steel used is Hitachi White #2 with a nice soft iron cladding that has an interesting and attractive pattern on it. The back story on how I found this maker was that I visited a steel mill that produces clad steel for many industries and they had some of these knives in a display case. I asked what they were and was told they were made by a local blacksmith and they didn't have any accounts outside Japan. I thought they would be a nice addition to our store.
||0.300 ||||1||1||1||0||||||||Okeya-san's grandfather started producing what are called "kogatana" in Japanese. Kogatanas are small, handy knives for multi-purpose uses such as cutting, whittling, and some cooks use them as utility knives.
Today Okeya-san is producing small cooking knives too. He's in his mid 40s, and his son has just joined the business. He told us that his current wish is to expand the business more and more for his son and so he plans to add more kitchen knives like gyutos, santokus, and nakiris.
We love working with very small shops like this with multi generational family members producing the knives. We are proud to be the first and only company in the USA to buy and promote this family blacksmith shop. We will begin working on ordering knives and suggesting styles and sizes that our customers would like to see, with the hopes of keeping this family shop making knives for decades to come.Weight: 2.8 ounces Blade Length: 60 mm Overall Length: 184 mm Spine Thickness at Heel: 2.8 mm Steel: White #2||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh2kuko12||item-1||solidtemplate||kogatanas||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-kuri-kogatana-120mm-133.png||||||Okeya White #2 Kuri Kogatana 120mm||JKK-R120||resources > kogatanas > ||Knife Types > Kogatanas > ||60.000||60.000 ||||||||||||1||1||1||0||||||||This is not a prison shank. It's called a kogatana which loosely translates to "little knife." We have a thing for fun and functional knives that scream personality, and the Okeya Kuri Kogatana ranks right up there with the best of them.
These knives are used as general purpose utility knives for working people on the go that need a blade for work or recreation. The construction is a hammer forged san-mai style cladding of Shirogami 2 steel hagane with a soft stainless steel jigane. The cladding then receives a really great looking pebble finish. Talk about character! The simple oval ho wood handle mates perfectly with the encluded saya for a mini katana sword-like feel at a super low price.
It’s amazing that the artisans at Okeya can come up with a knife using such high end materials, great looks, and grinds at such a bargain price. We love it, and think you will too. Brand: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Steel: White #2 (Shirogami 2) Cladding: Stainless Type: Kori Kogatana Edge Length: 120mm Height: 40mm Grind: Traditional Single Bevel (See Photo)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okwh215pe||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-150mm-petty-142.png||||||Okeya White #2 Petty 150mm||JSR-B150||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Kogatana are small knives used for woodworking and other cutting and whittling jobs. Wishing to expand the business, the Okeya clan recently moved into the world of kitchen knives. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that the son and grandson team have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
What we have here is a really nice petty made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good-looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a typical petty in size with a nicely pointed tip for accessing small places and making very fine cuts for garnishes. It comes with a simple oval ho wood handle, all at a very nice price! Brand: Okeya Blacksmith: Okeya-San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Hitachi White #2 Steel HRC: 60 Edge Grind: Even (See Choil Photo) Blade Style: Petty Knife Handle: Ho Wood Oval Ferrule: Black Plastic Weight: 2.7 oz (78 g) Edge Length: 154 mm Total Length: 277 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 31 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okeya||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-94.png||||||Okeya White #2 Yokote Kogatana 105mm||JKK-Y105||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||70.000||70.000 ||||||||||||1||1||1||0||||||||This is a popular little knife. The Okeya Yokote Kogatana 105mm is used for small detail cutting in Japan and can be used for a whole variety of cutting tasks both in the kitchen and around the house. Some people even carry them as cool little pocket knives. The excellent sheath fits securely and it looks like mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding. Weight: 2.8oz Cutting Edge Length: 53mm Total Length: 206mm Spine Thickness: 2.8mm Blade Height: 23mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|okyoko90||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-yokote-kogatana-90mm-113.png||||||Okeya White #2 Yokote Kogatana 90mm||JKK-Y090||shopbysteel > white2steel > okeyaknives > okwh2kn > ||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Okeya Yokote Kogatana 90mm. I love this little sheath/handle combination on this small kogatana. It makes it look like a mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding. Great for all kinds of cutting tasks around the home and at work. Weight: 2.8oz Cutting Edge Length: 50mm Total Length: 185mm Spine Thickness: 3mm Blade Height: 22.34mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ozasnast2||item-1||solidtemplate||nashst||https://s.turbifycdn.com/aah/chefknivestogo/ozuku-asagi-natural-stone-3299.png||||||Ozuku Asagi Japanese Natural Sharpening Stone||C3643||specials > linecooks > sharpening-stones > nashst > ||Resources > For Professionals > Sharpening Stones > Japanese Natural Stones > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Ozuku Asagi Japanese Natural Sharpening Stone
Experience the pinnacle of Japanese natural sharpening with the Ozuku Asagi, a full-size stone prized by professionals and enthusiasts alike. Known for its ultra-fine grain and remarkable hardness, this stone produces an exceptionally smooth, refined edge—perfect for straight razors, high-end kitchen knives, and precision tools.
Sourced directly from Mr. Imanishi, this premium Ozuku stone carries three distinct stamps and offers a grit range of 15K–20K, delivering mirror-like finishes with effortless control. Its generous dimensions—205mm x 75mm x 30mm—and weight of 2 lbs 9 oz (1.2 kg) provide ample surface area and stability for consistent sharpening sessions.
Elevate your honing experience with the Ozuku Asagi—a top-tier natural stone for those who demand the very best.
Specifications
Origin: Ozuku Mine, Kyoto, Japan Type: Japanese Natural Finishing Stone (Awasedo) Color: Asagi (light gray/blue hue) Grit Range: 15,000 – 20,000 (approximate) Dimensions: 205mm x 75mm x 30mm Weight: 2 lbs 15 oz (1.36 kg) Stamps: Three distinct stamps on surface Ideal For: Straight razors, high-end kitchen knives, precision tools Supplier: Sourced from Mr. Imanishi ||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|paring-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/paring-knives-71.png||||||Paring Knives||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||arbdpakn80 buhapakn95 dofo80pa3 kuripakn macprpakn31 macprpakn5 macsu4insapa macbibepakn todppekn70 todppakn90 satahada12pe 80jafash ||||Paring knives are small knives designed to preform small tasks such as peeling or carving fruits and vegetables. Paring knives are often used in the hand and off of the cutting board. They range from about 3 inches on up to about 5 inches.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|peelers||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/peelers-41.png||||||Peelers & Tweezers||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||gestsitw gestgotw kuriswmepe kuriswcape kuripe3pcset kotw toprofitw riofpltw chbloftw chbloftw1 chgooftw cooftw ri8pltw ri12pltw ||||Here's our complete selection of vegetable peelers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|petty-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/petty-knives-71.png||||||Petty Knives||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||75pekn 120mmpettys 150mmpettys 210mmpettys ||||Petty knives are small utility knives of Japanese design. Pettys can vary significantly in both profile and size, ranging from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife. While there is no hard rule about where a petty and paring knife diverge or what application each is most adept at, pettys are often considered ideal for small and delicate tasks on a cutting board while paring knives are better employed in hand.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|pochho||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/porcelain-chopstick-holder-55.png||||||Porcelain Chopsticks Holder||Japanese-Sticks-Stand||knife-accessories > addonitems > ||Accessories > Add On Items > ||5.000||5.000 ||||||||||||1||1||1||0||||||||This Porcelain Chopsticks Holder is made in Japan and elevates your chopsticks so they stay off your table. It comes with a small reservoir for a bit of soy sauce, wasabi, or hot sauce.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|pd-checkout-item||item-1||solidtemplate||||||||||Promotion Id||pd-checkout-item||||||0.000||0.000 ||||||||||||1||0||1||0||||||||||Key Inscription 50||||||||||||||0||||||||||New||||||||||||||0||~~|^^|quchoutourfo||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/questions-check-out-our-forum-25.png||||||Questions? CKTG Forum!||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sg2steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/sg-2-steel-54.png||||||R-2 & SG2||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||shkar2kn kokn kurosakisenko kurosakir2 masasg2 shungoknives shibataknives takamura3 toprr2kn ||||We're grouping R-2 and SG-2 in the same section for now. They're basically the same steel: a powdered stainless steel that is well known for excellent wear resistance and is considered a great steel for high end, high quality kitchen knives. It has very high edge retention.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shak1gr1||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/red-brick-1k-214.png||||||Red Brick 1K Stone||RedBrick||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||55.000||55.000 ||||||||4.000 ||||1||1||0||0||||||||The Red Brick (true name is Shingata Akamon) was the first stone I learned on to sharpen, and I still use it all the time. A quick soak of 5-10 minutes is advised. We recommend you lap the stone before you use it, too. The Red Brick is big, will last a loooong time, doesn't dish quickly, and cuts fast. It's a great "house" stone for commercial kitchens or for people who do a lot of sharpening. Measures 215mm x 75mm x 50mm. Weight is 3.75 pounds.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucunagy18||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-gyuto-180mm-138.png||||||Reigetsu Gyuto 180mm||FC-1045||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||50.000||50.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Blade Construction: Laser Cut, Mono Steel Steel: 4116 (Molybdenum, Vanadium Stainless) Handle: Black Micarta Weight: 5.6 oz (162 g) Edge Length: 179 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucunagy21||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-gyuto-210mm-188.png||||||Reigetsu Gyuto 210mm||FC-1046||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||55.000||55.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections take place in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Blade Construction: Laser Cut, Mono Steel Steel: 4116 (Molybdenum, Vanadium Stainless) Weight: 6.9 oz (196 g) Edge Length: 212 mm Total Length: 342 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Black Micarta||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fujicutlery||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-sujihiki-240mm-139.png||||||Reigetsu Gyuto 240mm||FC-1047||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||60.000||60.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 8.4 oz (235 g) Edge Length: 240 mm Total Length: 370 mm Spine Thickness at Heel: 2.5 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucunaho15se||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-honesuki-150mm-second-164.png||||||Reigetsu Honesuki 150mm||FC-1042||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||45.000||45.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 5.8 oz (164 g) Blade Length: 152 mm Total Length: 277 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucunana16||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-nakiri-165mm-158.png||||||Reigetsu Nakiri 160mm||FC-1052||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||45.000||45.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 6.6 oz (185 g) Edge Length: 163 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucunape13||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-petty-130mm-161.png||||||Reigetsu Petty 130mm||FC-1040||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||35.000||35.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 2.2 oz (64 g) Blade Length: 126 mm Total Length: 238 mm Spine Thickness at Base: 2 mm Blade Height: 24 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fucunasa16||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-santoku-165mm-118.png||||||Reigetsu Santoku 165mm||FC-1051||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||45.000||45.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 6.0 oz (170 g) Edge Length: 166 mm Total Length: 294 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|specials||item-1||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/resources-84.png||||||Resources||||||||||||||||||||||1||1||0||0||||knbugu closeouts customknives saleitems forknco linecooks kitchen-knife-videos knife-sharpening-tutorials cktginnews drmastpr ||||Here are a number of section pages that don't fit in the other master sections of CKTG. The close out and new arrivals pages along with the video tutorials are some of the most visited pages on the site.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri12pcplspse||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-12-pc-plating-spoon-set-25-off-60.png||||||Richmond 12-pc Plating Spoon Set||FullBoxSpoons||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||100.000||100.000 ||||||||3.000 ||||1||1||1||0||||||||These 12 Pc Plating Spoons are one of our best selling items in the store. We sell them to line cooks whouse them for saucing plates and various other tasks at work. These make great gifts for the professional cook in your life. Save off the individual spoon price! Here is the brand new Richmond plating spoon. Great for work, home or school. They’re made from high quality stainless steel, and have comfortable handles. The spoon bowl holds 2.5 tablespoons and it's 9 inches long. Once you try a good saucing spoon you won't want to be without it when working the line. Weight: 2.8 ounces Length: 230 mm (9") Width: 56.2 mm Material: 18/8 Stainless Steel Finish: Mirror Finish On Bowl, Brushed on Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri2ozdisp1mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-1-micron-66.png||||||Richmond 2oz Diamond Spray 0.125 Micron||RichmondSpray-125||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||17.000||17.000 ||||||||||||1||1||1||0||||||||Introducing the Richmond .125 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .125 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri2ozdisp25m||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-25-micron-95.png||||||Richmond 2oz Diamond Spray 0.25 Micron||RichmondSpray-25||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||17.000||17.000 ||||||||||||1||1||1||0||||||||Introducing the Richmond .25 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .25 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri5mistsp2oz||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-5-micron-74.png||||||Richmond 2oz Diamond Spray 0.5 Micron||RichmondSpray-5||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||17.000||17.000 ||||||||||||1||1||1||0||||||||Introducing the Richmond .5 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .5 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri1midisp2oz||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/richmond-1-micron-diamond-spray-2oz-63.png||||||Richmond 2oz Diamond Spray 1.0 Micron||RichmondSpray-1||specials > linecooks > shac > dispandpa > ||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||17.000||17.000 ||||||||||||1||1||1||0||||||||Introducing the Richmond Diamond Spray. This 2oz spray is contains 10 carats weight of diamond powder that is mixed particle size up to 1 micron in size. We also use a non clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri8pltw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/richmond-8-plating-tweezers-115.png||||||Richmond 8" Plating Tweezers||LG-Tweezers||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||25.000||25.000 ||||||
Today Okeya-san is producing small cooking knives too. He's in his mid 40s, and his son has just joined the business. He told us that his current wish is to expand the business more and more for his son and so he plans to add more kitchen knives like gyutos, santokus, and nakiris.
We love working with very small shops like this with multi generational family members producing the knives. We are proud to be the first and only company in the USA to buy and promote this family blacksmith shop. We will begin working on ordering knives and suggesting styles and sizes that our customers would like to see, with the hopes of keeping this family shop making knives for decades to come.
These knives are used as general purpose utility knives for working people on the go that need a blade for work or recreation. The construction is a hammer forged san-mai style cladding of Shirogami 2 steel hagane with a soft stainless steel jigane. The cladding then receives a really great looking pebble finish. Talk about character! The simple oval ho wood handle mates perfectly with the encluded saya for a mini katana sword-like feel at a super low price.
It’s amazing that the artisans at Okeya can come up with a knife using such high end materials, great looks, and grinds at such a bargain price. We love it, and think you will too.
What we have here is a really nice petty made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good-looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a typical petty in size with a nicely pointed tip for accessing small places and making very fine cuts for garnishes. It comes with a simple oval ho wood handle, all at a very nice price!
Experience the pinnacle of Japanese natural sharpening with the Ozuku Asagi, a full-size stone prized by professionals and enthusiasts alike. Known for its ultra-fine grain and remarkable hardness, this stone produces an exceptionally smooth, refined edge—perfect for straight razors, high-end kitchen knives, and precision tools.
Sourced directly from Mr. Imanishi, this premium Ozuku stone carries three distinct stamps and offers a grit range of 15K–20K, delivering mirror-like finishes with effortless control. Its generous dimensions—205mm x 75mm x 30mm—and weight of 2 lbs 9 oz (1.2 kg) provide ample surface area and stability for consistent sharpening sessions.
Elevate your honing experience with the Ozuku Asagi—a top-tier natural stone for those who demand the very best.
Specifications
Average rating is 5
By: Jmbullman
Hazzard county NCthis is a great stone soak it for ten minutes or so and you have a stone that can easily get the knife "restaurant" sharp with proper use or like me use it to clean up bevels set by dmt’s and put a good edge on the knife before you make the next jump. This stone is so large you will probably be passing it down to your kids and it makes a beautiful red mud.
0.3By: Jmbullman
huntersville NC this is my favorite 1000 grit of all time it is a huge I mean huge like the big green brick and cuts like crazy without dishing I actually see this stone lasting most people a lifetime,I usually follow up with a small jump to the naniwa big green brick to finish the profile and get some of the scratches out before I jump to higher grits it’s a great 1-2 punch to do it that way and marks service is unbelievable as usual. Jmbullman
0.3By: Allen B.
Florence,KYIn 50 years of knife sharpening,I’ve accumulated probably every Japanese water stone on the market. And this 1000 grit red brick is as good as any of those,if not better than most. Every knife or tool sharpener should own one. Great price and fast shipping!
0.3By: TIm
Western Massquick cutting and leaves a solid finish/polish for a 1000 grit. was using the 1000 grit off a shun combo prior to this,switching is like night and day. immediate results with all my knives! thing will last forever also!
0.3By: Jerry
Dallas,TXReally good 1k. Holds up very well and doesn’t really dish. It’s huge,so it’s a good value. Very pleased.
0.3By: Kyle
New JerseyThis stone is amazing it’s the best 1k I’ve ever used. I just received this stone and have sharpened 3 knives and done tip repair in about 30 min tops. It’s almost a splash and go stone I haven’t soaked it for any period of time just spraying it as needed. It’s just slightly muddy which is what I wanted in a 1k it’s hard and cuts very fast but leaves a beautiful edge everything about this stone is perfect I will never need another 1k ever.
0.3
||||||1||1||1||0||||||||These tweezers are great for plating food and doing a variety of tasks at home or at work. Heavy duty and made to last, they have grip strips cut into them on the outside and on the inside of the tip to help you grip the tweezers and help the tweezers grip your food.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|riarmiplsp||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/richmond-artifex-mini-plating-spatula-245.png||||||Richmond Artifex Mini Plating Spatula||ArtiMiniSpatula||knife-accessories > addonitems > ||Accessories > Add On Items > ||17.000||17.000 ||||||
||0.400 ||||1||1||1||0||||||||This is the new Maruyoshi Mini Plating Spatula. This spatula is offset from the handle and small enough to give you enhanced dexterity when plating even the most delicate morsels. Weight: 2 ounces Overall Length: 235 mm Blade Length (flat portion): 90 mm Blade Width: 19 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rilaplspblsa||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-large-plating-spoon-black-satin-90.png||||||Richmond Black Satin Large Spoon||Spoon-BLACKLarge||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||10.950||10.950 ||||||||0.200 ||||1||1||1||0||||||||We love adding those little items that make a kitchen a more fun and functional place to work. Whether they are tweezers or aprons, spoons or thermometers, kitchen accessories are a major part of any productive work environment.
This new addition to our line-up is a plating spoon that will take a proud place on your table as much as in the kitchen. It features a beautiful black satin finish that sets it apart from most other similar spoons.
Weight: 2.8 ounces / 80g Length: 230 mm Width: 56 mm Volume: 2.5 tbsp Material: 18/8 Stainless Steel Finish: Mirror Finish On Bowl, Brushed on Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|riblsaslspla||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/richmond-black-satin-slotted-spoon-large-57.png||||||Richmond Black Slotted Spoon||Spoon-BLACKSlotted||knife-accessories > addonitems > ||Accessories > Add On Items > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Richmond Black Satin Slotted Spoon is our latest creation. The same size as our regular plating spoon, this slotted spoon comes in handy for a variety of quick straining tasks in the kitchen or at work or school. Weight: 2.6 ounces Length: 230 mm (9") Width: 56.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rigoplsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-plating-spoon-68.png||||||Richmond Gold Large Spoon Sale||Spoon-GOLDLarge||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||9.950||12.950 ||9.950 ||||||0.200 ||||1||1||1||0||||||||Plating spoons are great tools to have in your knife bag or home. We've had such overwhelming success with our Richmond Spoon we decided to dress one up and offer it in gold color. Made of sturdy 18/10 stainless steel, it features an attractive gold satin finish. 9" length Made of 18/10 stainless steel Attractive gold color Comfortable handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rigomeplsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-medium-plating-spoon-80.png||||||Richmond Gold Medium Spoon||Spoon-GOLDMedium||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||9.950||9.950 ||||||||0.200 ||||1||1||1||0||||||||Plating spoons are great tools to have in your knife bag or home. We've had such overwhelming success with our Richmond Spoon we decided to dress one up and offer it in gold color. Made of sturdy 18/10 stainless steel, it features an attractive gold satin finish. Weight: 2.7 ounces / 78g Length: 220 mm (8.25") Width: 49.0 mm Volume: 1.5 tbsp Material: 18/8 Stainless Steel Finish: Mirror Finish On Bowl and Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rigoslsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-slotted-spoon-151.png||||||Richmond Gold Slotted Spoon||Spoon-GOLDSlotted||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||12.950||12.950 ||||||||0.200 ||||1||1||1||0||||||||The Richmond Gold Colored Slotted Spoon is our latest creation. The same size as our regular plating spoon, this slotted spoon comes in handy for a variety of quick straining tasks in the kitchen or at work or school. Weight: 2.6 ounces Length: 230 mm (9") Width: 56.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|riadfishbyro||item-1||solidtemplate||fishse||https://s.turbifycdn.com/aah/chefknivestogo/richmond-knives-finish-sharpening-by-rob-babcock-91.png||||||Richmond Knives Finish Sharpening By Rob Babcock||Finish Sharpening By Rob Babcock||fishse > ||Finish Sharpening Service > ||19.950||19.950 ||||||||||||0||1||1||0||||||||Richmond Addict Finish Sharpening By Rob Babcock. I've been a knife nut for as long as I can remember. Some of my earliest memories were of my grandpa sharpening his Case and Buck knives on an old, well-worn Arkansas stone. I was born in the rural mid-west so I grew up hunting, fishing and generally enjoying the outdoors- and of course, a sharp knife was central to all of those pursuits. I've spent most of my adult life working as a professional chef so I guess it was inevitable that I began to specialize in sharpening kitchen knives. I experienced an epiphany when I discovered Japanese knives, and shortly thereafter, synthetic Japanese water stones. It was about that time that I stumbled upon the many forums dedicated to knives & sharpening. There was a world of knowledge and experience I'd never imagined existed. Down the rabbit hole I went! ||0.200 ||||1||1||1||0||||||||Here is the brand new Richmond plating spoon. Great for work, home or school. This is a perfect size for saucing plates during service or as a serving spoon at home. High quality stainless steel, comfortable handle. The spoon bowl holds 2.5 tablespoons and it's 9 inches long. Once you try a good saucing spoon you won't want to be without it when working the line. Weight: 2.8 ounces Length: 230 mm (9") Width: 56.2 mm Material: 18/8 Stainless Steel Finish: Mirror Finish On Bowl, Brushed on Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rismsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-small-spoon-89.png||||||Richmond Medium Spoon||Spoon-Medium||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||7.950||7.950 ||||||||0.200 ||||1||1||1||0||||||||A complement to our larger plating spoon, this smaller version allows you to work with smaller amounts and smaller service pieces. We did a larger handle on this one to make it more comfortable and easier to grip and control. Heavy stainless steel. Weight: 2.5 ounces / 72g Length: 220 mm (8.25") Width: 49.0 mm Volume: 1.5 tbsp Material: 18/8 Stainless Steel Finish: Mirror Finish On Bowl, Brushed on Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|riofpltw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/richmond-offset-plating-tweezers-114.png||||||Richmond Offset Plating Tweezers||OffsetTweezers||specials > linecooks > peelers > ||Resources > For Professionals > Peelers & Tweezers > ||9.900||9.900 ||||||||0.200 ||||1||1||1||0||||||||These offset tweezers are perfect for doing small tasks and are designed to be used for line cooks who want to keep their hands out of the food when plating. Great for handling small and delicate ingredients. Stainless steel and they measure 6.5" long. Weight: 2.6 ounces Length: 230 mm (9") Width: 56.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ristba||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/richmond-strop-base-76.png||||||Richmond Strop Base 3" x 11"||RichmondStropBase11||specials > linecooks > shac > kangaroostrops > ||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||25.000||25.000 ||||||
This new addition to our line-up is a plating spoon that will take a proud place on your table as much as in the kitchen. It features a beautiful black satin finish that sets it apart from most other similar spoons.
I've been "chasing the dragon" re sharpness ever since. In my pursuit of that elusive perfect edge I've come to use a variety of sharpening tools from powered gear for repairs and stock removal to Japanese water stones, both natural and synthetic, as well as a wide variety of abrasives and media. I've always been a natural geek and that extends to my sharpening; you could characterize my approach as a scientific one. And a pro kitchen is a great laboratory for finding what works and what doesn't. I've refined my techniques over the years based on my own experience and the feedback I get from those I sharpen for. To that end I've incorporated a lot of Hand American products into my routine, as well as the terrific products from our own "Mr. Wizard", Ken Schwartz.
The Addicts I sharpened were worked into shape with DMT Dia-Sharps, then sharpened on Shapton Pro and Chocera stones. I followed the stones by stropping on balsa wood and/or felt charged with Hand American chromium paste and Ken's 0.125 micron Cubic Boron Nitrate (CBN). I found that the 320 Shapton Pro and the 400 Chocera do a great job of removing the scratches left by the diamonds, prepping the bevel for an excellent finish & polish. The charged felt is great for deburring and the soft balsa gives a very minute micro-convex that extends the life of the edges a bit. The CBN gives that smooth-yet-bitey edge that sails through all the standard knife-geek tests while giving terrific real world kitchen performance.
I hope you enjoy the knives! And let me extend my humble thanks to Mark for allowing me to bring them to you.
Rob Babcock"||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckplsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-plating-spoon-72.png||||||Richmond Large Plating Spoon||Spoon-Large||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||10.000||10.000 ||||||
Average rating is 5
By: Scott S.
Hyde Park,NYGreat plating spoon. large enough to carry enough product to the plate in one pass,yet nimble and ergonomic enough to do the job without messing the plate either. Well worth the money. As always,great products and great service from CKTG! Thanks!
0.3By: Eddie duldulao
Honolulu HiGreat spoon. Heavier than the kunz and a little thicker. Way cheaper shipping than Jb prince. Great quality spoon
0.3
Average rating is 5
By: Chef Kolter Livengood
ChicagoThe best design of tweezers made better by Mark. excellent feel and rigidity. perfect for high fine dinning.
0.3By: ian rogers
cotswold,ukexcellent grips and build quality
0.3By: Giles
SingaporeReally value for money plating tongs
use them in my culinary school for Fine dining class
0.3use them in my culinary school for Fine dining class
By:
Lincoln,NEGreat value! Best price for offset tweezers anywhere. Really good quality.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rislsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-slotted-spoon-119.png||||||Richmond Slotted Spoon Sale||Spoon-Slotted||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||8.950||9.950 ||8.950 ||||||0.200 ||||1||1||1||0||||||||Richmond Slotted Spoon is our latest creation. The same size as our regular plating spoon, this slotted spoon comes in handy for a variety of quick straining tasks in the kitchen or at work or school.
||3.000 ||||1||1||1||0||||||||Introducing the Richmond strop base. This simple platform is made from steel, powder-coated, and painted black. The base is cut from bar stock, and it's very flat. It has 4 rubber feet on the bottom for good traction so it won't slide around. It will work with all of our magnetic-backed strop pads. The base measures 3"x 11". It was made in Wisconsin. Dr. Matt Recommended it!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|3x8stropplate||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-149.png||||||Richmond Strop Base 3" x 8"||RichmondStropBase8||specials > linecooks > shac > kangaroostrops > ||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||25.000||25.000 ||||||||||||1||1||1||0||||||||3"x8" Strop Base. This base is made out of powder-coated steel and provides a solid surface that is designed to work with our magnet-backed strops. The plate also has some rubber feet attached to the bottom to give a little elevation and traction when stropping on your counter or bench.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|harohadefebl||item-1||solidtemplate||naniwa||https://s.turbifycdn.com/aah/chefknivestogo/rock-hard-deburring-felt-block-146.png||||||Rock Hard Deburring Felt Block||FeltBlock||equipment > naniwa > ||Suppliers > Naniwa Stones > ||7.000||7.000 ||||||||0.100 ||||1||1||1||0||||||||The Deburring Cube is easy to use. Simply draw your knife edge lightly through the block after each stone in your sharpening progression to remove any residual burr. Measures 1" x 1".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rollingpins||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/rolling-pins-10.png||||||Rolling Pins||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||frropin wafrropin oakfrropin ||||These French-style rolling pins are handcrafted by Brandon Norsted, right down the street from us in Madison, WI. Made from domestic oak wood, these durable pins are built to last a lifetime. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|chroostset3x||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-roo-stropping-set-3x11-48.png||||||Roo 3"x11" Strop Set||Kanga-11||specials > linecooks > shac > kangaroostrops > ||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||80.000||80.000 ||||||||3.000 ||||1||1||1||0||||||||This set has been updated as of 8/5/2023.
Roo strops are made with kangaroo leather, which is thin and ideal for stropping. Please understand these are natural products and they often have minor imperfections that won't affect the use of the strop.2 CKTG Roo Strops 3"x11" 1 Bottle CKTG Diamond Spray 1.0 Micron 1 Bottle CKTG Diamond Spray 0.5 Micron 3"x11" Strop Base||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|3x8stropset4pc||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-set-4pc-118.png||||||Roo 3"x8" Strop Set ||Kanga-8||specials > linecooks > shac > kangaroostrops > ||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||50.000||50.000 ||||||||2.000 ||||1||1||1||0||||||||The set has been updated as of 8/5/2023.
This strop set will give you all you need to get razor-sharp edges between your sharpening sessions and also to finish your edges. We included our best-selling 3x8" strop plate as well as a kangaroo leather strop and our best-selling 1-micron Diamond spray. The roo leather strop has a magnet adhered to the back so it stays firmly in place. Strop Base 3x8" Kangaroo Leather Strop 3"x8" Richmond 2oz Diamond Spray 1.0 Micron Plastic Strop Bag||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckroost3x||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-174.png||||||Roo Strop 3" x 11" ||RooStrop11||specials > linecooks > shac > kangaroostrops > ||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||25.000||25.000 ||||||||||||1||1||1||0||||||||Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3" x 11".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckroost3xnog||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-161.png||||||Roo Strop 3" x 8" ||RooStrop8||specials > linecooks > shac > kangaroostrops > ||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3" x 8".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|rustremovers||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/rust-removers-72.png||||||Rust Removers||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||naruer1 naruer suerccero sasuerfi cacodpocl sarurure120g 3krurebl tsoilst1 harohadefebl chsh flmipocl ||||Here is a selection of rust removers. We sell a wide range of carbon steel knives and these products help take care of occasional rust when they are not properly dried.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasakn1||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/saji-knives-67.png||||||Saji Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||sarab2pe15 saradabl2pe1 saradabl2gy21 saradabl2gy2 saradabl2gy1 savgrana16 sarab2gy18 sarasa16 sarabl2wagy2 sarabl2wagy21 saradabl2su2 ||||Takeshi Saji is a certified Dentoukougeishi which translates to “Traditional Master Craftsman”, by the Japanese Ministry of Economy and Trade. They are representative works of Echizen Forged Cutlery. Echizen (Takefu-city, Fukui Pref. today) is well known as a region of cutlery manufacturing, having about 700 years of history in Japan. Takeshi Saji is a 3rd generation blacksmith and is a leading maker of kitchen knives today.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saradabl2gy21||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-gyuto-210mm-ironwood-79.png||||||Saji Rainbow Blue #2 Damascus Gyuto 210mm Ironwood||C82||specials > forknco > tasakn1 > ||Resources > For Knife Collectors > Saji Knives > ||340.000||340.000 ||||||||||||1||1||1||0||||||||There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off this range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Western Ironwood Weight: 8.5 oz (240 g) Edge Length: 209 mm Total Length: 340 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saradabl2gy2||item-1||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-gyuto-240mm-ironwood-59.png||||||Saji Rainbow Blue #2 Damascus Gyuto 240mm Ironwood||C83||resources > gyutos > gyutos240mm > weha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||385.000||385.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Western Ironwood Weight: 10.1 oz (288 g) Edge Length: 245 mm Total Length: 382 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saradabl2su2||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-sujihiki-270mm-242.png||||||Saji Rainbow Blue #2 Damascus Gyuto 270mm||C84||resources > gyutos > gyutos270mm > ||Knife Types > Gyutos > Gyutos 270-300mm > ||370.000||370.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Gyuto 270mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These fantastic knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note that Saji San finishes these with a coarse grinding wheel so the blades have small scratches that are part of the finish. This is normal. Feel free to ask us for photos of you’re picky. Maker: Saji san (and Nomura san) Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Octagonal Rosewood Weight: 7.8 oz (224 g) Edge Length: 275 mm Total Length: 427 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sarab2pe15||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-b-2-petty-150mm-152.png||||||Saji Rainbow Blue #2 Damascus Petty 150mm Ironwood||C80||specials > forknco > tasakn1 > ||Resources > For Knife Collectors > Saji Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Takeshi Saji is a third-generation blacksmith who works in Takefu City, famous around the globe for the production of Hammer Forged Knives (Eichizen Uchi-Hamono). This esteemed blacksmith originally earned his reputation as a maker of some of the most highly prized and regarded outdoor knives. After entering the world of kitchen cutlery he has further enhanced his status as a certified Traditional Masters Craftsman.
The blade shape is that of a typical petty. This one has a nice height in relation to its 150mm length offering a bit more finger clearance. The tip is nicely pointed resulting in a nimble but sure-footed knife. Form and function in perfect balance. This is a knife that could easily become an heirloom. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Ironwood Western Weight: 5.3 oz (150 g) Edge Length: 154 mm Total Length: 273 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saradabl2pe1||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-petty-130mm-100.png||||||Saji Rainbow Blue #2 Damascus Santoku 180mm Ironwood||C81||specials > forknco > tasakn1 > ||Resources > For Knife Collectors > Saji Knives > ||340.000||340.000 ||||||||||||1||1||1||0||||||||The Saji Rainbow Damascus kitchen knives are a stunning blend of form and function. The unique pattern is achieved through the use of rust-resistant stainless steel, brass, and copper layers on a Hitachi Blue paper #2 steel core in the san-mai style. Saji san has created a knife that not only looks beautiful but performs superbly, with a thin grind for excellent cutting ability and a versatile tall blade. The Saji Rainbow Damascus santoku is a favorite of many Western chefs and home cooks for its ability to handle general cutting tasks with ease. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Handle: Western Ironwood Weight: 8.1 oz (230g) Edge Length: 180 mm Total Length: 305 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sarab2gy18||item-1||solidtemplate||customknives||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-b-2-gyuto-180mm-165.png||||||Saji Rainbow Blue #2 Damascus Wa Bunka 180mm||C86||resources > japanese-knives > customknives > ||Knife Types > Japanese Knives > Custom Knives > ||330.000||330.000 ||||||||||||1||1||1||0||||||||Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
At 180mm, this is a knife that works well for most people. The height of 50mm gives knuckle clearance as well as room for chopping. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it, more fun! Most vegetables or proteins can be processed with no problem using a blade this size.
In true Saji fashion, the blade is coupled to a good-quality rosewood octagonal handle. It also comes in a nice wooden box for storage. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Rosewood Octagonal Weight: 5.5 oz (156 g) Edge Length: 183 mm Total Length: 324 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sarabl2wagy2||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-wa-gyuto-240mm-263.png||||||Saji Rainbow Blue #2 Damascus Wa Gyuto 210mm||C89||specials > forknco > tasakn1 > ||Resources > For Knife Collectors > Saji Knives > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 210mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades and this is how all of them are made. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Wa Octagonal Rosewood Weight: 6.1 oz (172 g) Edge Length: 221 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|savgrana16||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-vg10-rainbow-nakiri-165mm-140.png||||||Saji Rainbow Blue #2 Damascus Wa Nakiri 165mm||C85||specials > forknco > tasakn1 > ||Resources > For Knife Collectors > Saji Knives > ||330.000||330.000 ||||||||||||1||1||1||0||||||||Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
In true Saji fashion, the blade is coupled to a good quality rosewood octagonal handle. It also comes in a nice wooden box for storage. Makers: Saji san and Nomura san Construction: San Mai, Hammer Forged Region: Echizen Steel: Blue #2 Carbon steel HRC: 62+- Cladding: Rainbow Damascus Engraving: Laser Engraved Handle: Rosewood Octagonal Weight: 6.1 oz (174g) Blade Length: 161 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sarasa16||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-santoku-165mm-201.png||||||Saji Rainbow Blue #2 Damascus Wa Santoku 185mm||C87||specials > forknco > tasakn1 > ||Resources > For Knife Collectors > Saji Knives > ||330.000||330.000 ||||||||||||1||1||1||0||||||||There can be little doubt that the Saji Rainbow Damascus line of kitchen knives are among the most beautifully designed and realized knives on the market. The unique pattern is obtained by using layers made from rust-resistant stainless steel, brass, and copper. This Damascus is applied to a core of Hitachi Blue paper #2 steel in the san-mai style.
But it is also a cutting champ in all regards. Saji san knows how to make a knife perform as well as it looks. This knife has a wonderful thin grind behind the edge, which translates to amazing cutting ability. It has a deft feel and tall blade, which endow the knife with a great deal of versatility.
Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. We think the Saji Rainbow Damascus is a beautiful melding of form and function. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Handle: Rosewood Octagonal Weight: 5.0 oz (144 g) Edge Length: 183 mm Total Length: 323 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sarabl2wagy21||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-wa-gyuto-240mm-223.png||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm||C90||specials > forknco > tasakn1 > ||Resources > For Knife Collectors > Saji Knives > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful Rosewood wa octagonal handle. These knives don’t come along very often so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades and this is how all of them are made. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Wa Octagonal Rosewood Weight: 7.4 oz (210 g) Edge Length: 250 mm Total Length: 405 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saradabl2gy1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-wa-gyuto-185mm-186.png||||||Saji Tsuchime SRS13 Western Bunka 175mm||C88||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Cut like a pro with a handmade knife from a small blacksmith shop in Echizen, Japan! These amazing knives are constructed with a core of SRS13 stainless steel clad with a highly polished tsuchime pattern on the top of the blade.
In true Saji fashion, the blade is coupled to a good quality cow bone western-style handle. Maker: Saji-San / Nomura san Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: SRS13 Stainless Steel Cladding: Tsuchime Stainless HRC: 62+- Edge Grind: Even Engraving: Laser Engraved Handle: Cow Bone Western Weight: 7.7 oz (220 g) Edge Length: 177 mm Blade Height: 51.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sabl2de18||item-1||solidtemplate||sabl2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-deba-180mm-230.png||||||Sakai Blue #2 Deba 180mm||SB2-D180||shopbysteel > blue2steel > sabl2kn > ||Shop by Steel > Blue #2 Steel > Sakai Blue #2 Knives > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Sakai is one of the most famous of all the knife making regions in Japan. It is a hotbed of blacksmithing talent. The Sakai method of knife making is based around a loose consortium of different smiths, sharpeners, finishers, and woodworkers. A knife will travel from blacksmith to sharpener and beyond based upon the desire of the customer and the availability of these different talents.
We have been working with a small, highly specialized blacksmith shop to manufacture these blades. After forging, they are sent to an expert knife sharpener for finishing, before the blades are finally passed on to a handle maker and engraver for those final operations.
All of the Sakai brand knives are single bevel and are intended for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. This deba has a heavy, thick blade intended as a fish filleting knife. However, it can also serve as a poultry butcher knife. Its thickness, and obtuse angle on the back of the heel, allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
The Sakai Blue #2 Deba has an oval-shaped ho wood handle with buffalo horn ferrule. It is supplied with a matching saya. Maker Location: Sakai, Japan Construction: Hammer Forged, Traditional Grind Orientation: Right-Handed, Single Bevel Edge Steel: Aogami #2 Cladding: Soft Iron Engraving: Hand Engraved Weight: 12.2 oz (348 g) Edge Length: 189 mm Total Length: 333 mm Spine Thickness At Heel: 8.4 mm Blade Height: 55 mm Saya Included Handle: Ho Wood Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sabl2kn||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-knives-67.png||||||Sakai Blue #2 Knives||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||sabl2de18 sabl2us18 sabl2ya27 ||||Sakai knives are made in the town of its name and are high-quality single bevel knives made with Aogami #2 Steel. These knives hold an edge very well and need less frequent sharpening. They're hand-made by master craftsmen in Sakai, Japan, which is a hub of traditional craftsmen in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sabl2us18||item-1||solidtemplate||sabl2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-usuba-180mm-168.png||||||Sakai Blue #2 Usuba 180mm||SB2-Us180||shopbysteel > blue2steel > sabl2kn > ||Shop by Steel > Blue #2 Steel > Sakai Blue #2 Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Sakai Blue #2 Usuba 180mm. This usuba is traditinally ground with a convex front side and a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamasaka Usuba.
The blade is made from Blue #2 carbon steel. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package. Weight: 5.8 ounces Blade Length: 173 mm Total Length: 320 mm Spine Thickness at Base: 3.8 mm Blade Height: 44.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sabl2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-yanagiba-270mm-283.png||||||Sakai Blue #2 Yanagiba 270mm||SB2-Y270||resources > sashimi-knives > yanagibas270mm > ||Knife Types > Yanagibas > Yanagibas 270mm > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Yanagibas are very thin slicing knives made especially for cutting fish and other raw proteins with one movement. This single-slice action enables the chef to process the most delicate ingredients while inflicting minimal damage to their cellular structure. It also results in slices that are surgically precise and aesthetically pleasing. The yanagiba is one of the three mainstay blade shapes used in Japanese professional kitchens.
We have this impressive line of blades made from the ubiquitous Aogami #2 carbon steel. It is one of the most popular metals used in the manufacture of high-quality Japanese kitchen knives. Renowned for taking and holding a very sharp edge, it is also fairly reactive, so you must take care to clean and dry this knife regularly while using, and absolutely before storing.
The blade construction is a san-mai cladding with a soft iron outer layer. This protects the inner core, increases lightness and allows for an amount of shock resistance. The blade has a single edge designed for use by right-handed chefs only. It is given a lovely polish above the primary bevel and a fine satin finish up to the shinogi and the revealed inner core cutting edge. It is a beautiful knife both inside and out! A nicely made oval ho wood handle with buffalo horn ferrule completes this simple and traditional work of the blacksmith art. Maker Location: Sakai, Japan Construction: Hammer Forged, Traditional Grind Orientation: Right Handed, Single Bevel Edge Steel: Aogami #2 Cladding: Soft Iron Engraving: Hand Engraved Weight: 5.9 oz (166 g) Edge Length: 262 mm Total Length: 413 mm Spine Thickness at Heel: 4.1 mm Blade Height: 34.3 mm Saya Included Handle: Ho Wood Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sakiteto||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakai-kikumori-tenugui-towel-31.png||||||Sakai Kikumori Tenugui Towel||Kikumori-Tenugui||newarrivals > ||New Arrivals > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Sakai Kikumori Tenugui Towel. Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|richmondsakai||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-79.png||||||Sakai Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||sawh2kn sabl2kn ||||During my first trip to Japan I was able to source these excellent knives from Sakai. They offer excellent quality and a reasonable price and are made with white #2 steel clad with soft iron. The knives are made in the traditional Sakai method using a small, specialized blacksmith shop and a equally specialized knife sharpener to finish the blades.The engraving is in Kanji and done by hand. It says "Mark".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sataao||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-7.png||||||Sakai Takayuki Aoniko||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||doideba sporforsu doiblst27yae doibl2ya30 ||||Discover the Artistry and Precision of Sakai Takayuki Aoniko Kitchen Knives. Crafted from the esteemed Yasugi Aoko Blue Paper No.2 steel, these knives are renowned for their extraordinary hardness and edge retention.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doideba||item-1||solidtemplate||sataao||https://s.turbifycdn.com/aah/chefknivestogo/doi-deba-77.png||||||Sakai Takayuki Aoniko Blue #2 Deba 180mm||1237||kitchen-knives > takayuki-knives > sataao > ||Knife Brands > Takayuki Knives > Sakai Takayuki Aoniko > ||395.000||395.000 ||||||||||||1||1||1||0||||||||The deba is one of the trio of knives that you will find in most professional Japanese kitchens. The yanagiba and usuba are the other two. These knives are customarily made with single-bevel grinds, as is the case with this fine example. Deba knives are designed and used for processing fish. Some users adapt them to poultry parting and cutting vegetables, but fish preparation is the real raison d'etre of this iconic knife.
Debas run the gamut of lengths from about 100mm to as big as 210mm and over. Obviously one of the criteria behind the length choice is the size of fish being processed. They are very stiff and heavy in their construction with a thick spine and a tallish profile. The single bevel design results in an edge that is very acute and sharp. Single bevel blades require knowledge of sharpening and use that is outside what's required for regular two-sided blades.
The blacksmith fashions this beautiful example from Blue #2 carbon steel. He uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely satin finish, which contrasts beautifully with the upper blade and exposed jigane. Some of the nicest hand-chiseled kanji elements we have seen adorn the front of the blade.
This is a wonderful example of the deba breed which will find favor with the most discriminating user or collector. Brand: Takayuki Location: Sakai, Japan Blacksmith: Kenji Togashi Construction: Japanese Traditional Single Bevel Grind, Hammer Forged Cladding: Soft Iron Finish: Mirror Polish Edge Steel: Blue #2 Weight: 12.9 oz (364 g) Edge Length: 186 mm Total Length: 335 mm Spine Thickness at Base: 7 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sporforsu||item-1||solidtemplate||sataao||https://s.turbifycdn.com/aah/chefknivestogo/special-order-for-susan-92.png||||||Sakai Takayuki Aoniko Blue #2 Kamagata Usuba 180mm||1253||kitchen-knives > takayuki-knives > sataao > ||Knife Brands > Takayuki Knives > Sakai Takayuki Aoniko > ||395.000||395.000 ||||||||||||1||1||1||0||||||||Discover the artistry and precision of Sakai Takayuki Aoniko kitchen knives, crafted from the esteemed Yasugi Aoko Blue Paper No.2 steel. Renowned for its extraordinary hardness and edge retention, this high-carbon steel offers unmatched sharpness and durability, favored by professional chefs and culinary enthusiasts alike.
This beautiful example from Blue #2 carbon steel Usuba. The blacksmith uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane. Brand: Takayuki Location: Sakai, Japan Blacksmith: Kenji Togashi Construction: Japanese Traditional Single Bevel Grind, Hammer Forged Finish: Kasumi Edge Steel: Blue #2 Weight: 7.6 oz (216 g) Edge Length: 170 mm Total Length: 320 mm Spine Thickness at Base: 4.1 mm Blade Height: 44.6 mm Handle: Ebony Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doiblst27yae||item-1||solidtemplate||sataao||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-steel-270mm-yanagi-ebony-76.png||||||Sakai Takayuki Aoniko Blue #2 Yanagiba 270mm||1204||kitchen-knives > takayuki-knives > sataao > ||Knife Brands > Takayuki Knives > Sakai Takayuki Aoniko > ||490.000||490.000 ||||||
Average rating is 4.7
By: Aaron
Akron,OHNeat little thing to have around if you don’t drink wine and save the corks. Removes the burr with ease and since a lot more wine companies are going with synthetic cork now a days (which are to solid for me) nice little alternative.
0.3By: Trey
NashvilleWorks great! Really good deal.
0.3By: Michael Lenahan
Bethpage,NYGreat buy,very pleased with product.
0.3By: Mike
Iowabest for removing burr after sharpening. Also great for polishing surfaces to mirror like shine.
0.3By: Alex Haben
Eureka,CAHandy little tool for deburring.
0.3By: Jack
I haven’t seen any reason to have this. Maybe for very small burrs on softer steel blades. On harder steel blades with s significant burr I see no change after using it. For the price it’s worth a try though. Some like it. I’d suggest getting better at removing a burr with the stone you are already using.
0.3By: Jonathan Datlag
Daly City,CApretty nifty little item and it works. A great buy!
0.3By: Ozgur
Izmir,TurkeyLet me cut it short. I was sceptical at first,but it works and it works better than a cork; especially when it is loaded with 1 Micron Baron Carbide Paste. You can cut into edges to de-burr,or as I figured out you can also de-burr hard-to-go wire edges by rubbing it to your edge with 10-15 degrees angle and do it in sections. Just imagine you are polishing your shoes with a pad. It is that sort of a motion I am talking about.
0.3By: Allen B.
Florence Ky.This Hard Felt Deburring Block is excellent,not only for the intended use but also for polishing the blade.Cork is also good for deburring but not easy to find. I would highly recomend this item from Chefknivestogo. Mark and Sue are very nice and helpful and their shipping is FASSSSST.
0.3By: Jack
Florida panhandleWhen I got this block a year or so ago I didn’t think it was of much use. I was trying to use it on large burrs that are easily removed with the stones. Where this item truely shines I’ve now found is for very small burrs when the edge is very sharp and a burr may be more difficult to detect. Now that I know how to use this tool I feel it is an essential tool for any sharpening setup.
0.3By: Ian Rogers
Oxford,UKDoes the job well.
Thanks
0.3Thanks
By: mjames howard
Des Moines,IAFantastic product. Worth every penny and then some. Easy burr removal makes the whole sharpening process slightly faster and more enjoyable.
0.3Roo strops are made with kangaroo leather, which is thin and ideal for stropping. Please understand these are natural products and they often have minor imperfections that won't affect the use of the strop.
This strop set will give you all you need to get razor-sharp edges between your sharpening sessions and also to finish your edges. We included our best-selling 3x8" strop plate as well as a kangaroo leather strop and our best-selling 1-micron Diamond spray. The roo leather strop has a magnet adhered to the back so it stays firmly in place.
Topping off this range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades.
Topping off their range of great-looking knives is the Rainbow Damascus line. These fantastic knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note that Saji San finishes these with a coarse grinding wheel so the blades have small scratches that are part of the finish. This is normal. Feel free to ask us for photos of you’re picky.
The blade shape is that of a typical petty. This one has a nice height in relation to its 150mm length offering a bit more finger clearance. The tip is nicely pointed resulting in a nimble but sure-footed knife. Form and function in perfect balance. This is a knife that could easily become an heirloom.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
At 180mm, this is a knife that works well for most people. The height of 50mm gives knuckle clearance as well as room for chopping. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it, more fun! Most vegetables or proteins can be processed with no problem using a blade this size.
In true Saji fashion, the blade is coupled to a good-quality rosewood octagonal handle. It also comes in a nice wooden box for storage.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades and this is how all of them are made.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
In true Saji fashion, the blade is coupled to a good quality rosewood octagonal handle. It also comes in a nice wooden box for storage.
But it is also a cutting champ in all regards. Saji san knows how to make a knife perform as well as it looks. This knife has a wonderful thin grind behind the edge, which translates to amazing cutting ability. It has a deft feel and tall blade, which endow the knife with a great deal of versatility.
Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. We think the Saji Rainbow Damascus is a beautiful melding of form and function.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful Rosewood wa octagonal handle. These knives don’t come along very often so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades and this is how all of them are made.
In true Saji fashion, the blade is coupled to a good quality cow bone western-style handle.
We have been working with a small, highly specialized blacksmith shop to manufacture these blades. After forging, they are sent to an expert knife sharpener for finishing, before the blades are finally passed on to a handle maker and engraver for those final operations.
All of the Sakai brand knives are single bevel and are intended for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. This deba has a heavy, thick blade intended as a fish filleting knife. However, it can also serve as a poultry butcher knife. Its thickness, and obtuse angle on the back of the heel, allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
The Sakai Blue #2 Deba has an oval-shaped ho wood handle with buffalo horn ferrule. It is supplied with a matching saya.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamasaka Usuba.
The blade is made from Blue #2 carbon steel. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.
We have this impressive line of blades made from the ubiquitous Aogami #2 carbon steel. It is one of the most popular metals used in the manufacture of high-quality Japanese kitchen knives. Renowned for taking and holding a very sharp edge, it is also fairly reactive, so you must take care to clean and dry this knife regularly while using, and absolutely before storing.
The blade construction is a san-mai cladding with a soft iron outer layer. This protects the inner core, increases lightness and allows for an amount of shock resistance. The blade has a single edge designed for use by right-handed chefs only. It is given a lovely polish above the primary bevel and a fine satin finish up to the shinogi and the revealed inner core cutting edge. It is a beautiful knife both inside and out! A nicely made oval ho wood handle with buffalo horn ferrule completes this simple and traditional work of the blacksmith art.
Debas run the gamut of lengths from about 100mm to as big as 210mm and over. Obviously one of the criteria behind the length choice is the size of fish being processed. They are very stiff and heavy in their construction with a thick spine and a tallish profile. The single bevel design results in an edge that is very acute and sharp. Single bevel blades require knowledge of sharpening and use that is outside what's required for regular two-sided blades.
The blacksmith fashions this beautiful example from Blue #2 carbon steel. He uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely satin finish, which contrasts beautifully with the upper blade and exposed jigane. Some of the nicest hand-chiseled kanji elements we have seen adorn the front of the blade.
This is a wonderful example of the deba breed which will find favor with the most discriminating user or collector.
This beautiful example from Blue #2 carbon steel Usuba. The blacksmith uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane.
||||||1||1||1||0||||||||Experience a top of the line sushi knife called a yanagiba, or yanagi, which is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage.
The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
Knife Brand: Sakai Takayuki Line: Aoniko Blacksmith: Kenji Togashi Construction: Hammer Forged Grind: Traditional Single Bevel Core Edge Steel: Aogami #2 (Blue #2) HRC: 61-62 Weight: 7.6 oz (216 g) Edge Length: 259 mm Total Length: 413 mm Spine Thickness at Heel: 3.9 mm Blade Height: 33.2 mm Handle: Ebony Octagonal Knife Brand: Takayuki Blacksmith: Kenji Togashi Construction: Hammer Forged Grind: Traditional Single Bevel Cladding: Soft Iron Core Edge Steel: Aogami #2 (Blue #2) HRC: 61-62 Weight: 9.1 oz (260 g) Edge Length: 293 mm Total Length: 455 mm Spine Thickness at Heel: 4.3 mm Blade Height: 35.2 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satacodata18||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-coreless-damascus-tank-large-61.png||||||Sakai Takayuki Coreless Damascus Tank Large||14418||resources > cleavers > ||Knife Types > Cleavers > ||290.000||290.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the pinnacle of knife craftsmanship – the Coreless Damascus Stainless Steel Knife. Forged by the esteemed Sakai Takayuki in Japan, this knife is not just a tool, but a masterpiece designed to last a lifetime.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 230g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time. Manufacturer: Sakai Takayuki Location: Sakai, Japan Construction: Roll Forged Steel: VG10 & VG2 Layered Coreless Damascus Stainless Steel HRC: 61 Handle: Wenge Octagonal Knife Type: Kengata-Cleaver Blade Edge: Double Bevel 50/50 Weight: 8.1 oz (230 g) Edge Length: 179 mm (7 in) Total Length: 343 mm Spine Thickness at Base: 2 mm Blade Height: 77 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ri12pltw||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/richmond-12-plating-tweezers-106.png||||||Sakai Takayuki Fish Bone Pliers||FBP-130||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||49.950||49.950 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki Wide Nose Pliers - the ultimate tool for your kitchen and beyond! Crafted by skilled artisans in Japan, these pliers are made from high-quality stainless steel, ensuring durability and longevity.
The wide nose design makes these pliers perfect for a variety of tasks, from gripping small items like nuts and bolts to larger objects like vegetables and fish. The precision tips allow for easy and accurate handling, while the comfortable grip ensures a secure hold, even when working with wet or slippery materials.
The Sakai Takayuki Wide Nose Pliers are also versatile enough to be used in a range of settings, from the home kitchen to professional kitchens and even outdoor adventures. Take them with you on your next camping trip, fishing excursion, or backyard BBQ and experience the convenience and ease of use for yourself.
Don't settle for subpar pliers - upgrade to the Sakai Takayuki Wide Nose Pliers and elevate your culinary and DIY game to the next level. Order now and see the difference for yourself!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homura2||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-33.png||||||Sakai Takayuki Homura Aogami #2 Kengata 225mm||2252||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||855.000||855.000 ||||||||||||1||1||1||0||||||||Bunka-style knives have a compact size, generous blade height, and an aggressive reverse tanto tip. That trifecta makes them agile all-arounders in the kitchen, ideal for slicing, dicing, and delicate tip work. This 207mm model delivers exceptional control thanks to its shorter length and sturdy geometry.
But this isn’t your average bunka. Crafted by master blacksmiths Itsuo Doi and Suogo Yamazuka in Sakai, this knife blends tradition with refinement. The core steel is Aogami #2 (Blue #2). Known for its ability to take and hold a razor-sharp edge, this steel is a favorite among Japanese bladesmiths and serious users alike.
The blade is clad in soft iron using the san mai method, giving it a supple, shock-absorbing layer to protect the harder core. A striking three-part finish—the kasumi mist of the cladding, the polished core line, and the high-grind bevel—adds visual depth and understated elegance. Paired with an ebony octagonal handle, nickel silver spacer, and buffalo horn ferrule, this knife isn’t just a precision tool—it’s a showcase of artisanal detail and functional beauty.
Includes a matching black saya. Maker: Sakai Takayuki Location: Sakai, Japan Line: Homura Construction: San Mai Edge Steel: Aogami #2 Cladding: Soft Iron Finish: Kasumi HRC: 62 Edge: Double-Bevel (50/50) Weight: 8.3oz (236g) Edge Length: 207mm Total Length: 373mm Spine Thickness at Base: 2mm Blade Height: 54mm Saya: Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satasawh2pe||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sanpou-white-2-petty-52.png||||||Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm||3216||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Discover the pinnacle of culinary excellence with the Sakai Takayuki Sanpou White #2 Kasumi Petty — a testament to the art of Japanese knife craftsmanship. Crafted in the historic city of Sakai, Japan, known for its legendary blade-making heritage.
At its core lies the exceptional Shirogami #2 (White #2 Carbon Steel), renowned for its ability to achieve and maintain a razor-sharp edge. This is complemented by a reactive soft iron cladding that enhances the blade's durability. To preserve its pristine condition, a simple wipe down after use will prevent rust, ensuring longevity.
Boasting a Rockwell hardness of 62, the Sakai Takayuki petty promises superior edge retention, ready to withstand the demands of a professional kitchen environment. Its symmetrical 50/50 double bevel edge caters to both left- and right-handed users, offering adaptability and precision.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto represents more than just a knife — it's a commitment to enhancing your culinary journey. It invites you to experience the harmony of traditional craftsmanship and peak performance, propelling your cooking to new heights.
Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: Shirogami #2 (White #2 Carbon Steel) Cladding: Soft Iron Rockwell Hardness: 62–63 Edge: Double Bevel (50/50) Handle: Wenge Octagonal Weight: 3 oz (84 g) Edge Length: 149 mm Total Length: 278 mm Spine Thickness at Base: 2.5 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satasg2||item-1||solidtemplate||satasg2tssu||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-54.png||||||Sakai Takayuki SG2 Kengata 165mm||14073||kitchen-knives > takayuki-knives > satasg2tssu > ||Knife Brands > Takayuki Knives > Sakai Takayuki SG2 Tsuchime Sumi > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki SG2 Kengata, a masterful blend of Japanese artistry and cutting-edge precision. Handcrafted in Sakai, Japan, a city with a legacy of blade-making that spans centuries, this 165mm Kengata is the ultimate tool for chefs. Featuring hard steel with a steep edge, it offers exceptional sharpness and long-lasting edge retention, delivering flawless cutting performance. The stunning cladding adds to its beauty, making this knife as visually striking as it is functional. Maker: Sakai Takayuki Location: Sakai, Japan Edge Steel: SG2 Powdered Stainless, Tool Steel HRC: 63+- Weight: 5.4 oz (154 g) Edge Length: 162 mm Total Length: 313 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm Cladding: Tsuchime / Damascus / Stainless Maker: Sakai Takayuki Location: Sakai, Japan Edge Steel: SG2 Powdered Stainless, Tool Steel HRC: 63+- Weight: 6.6 oz (188 g) Edge Length: 200 mm Total Length: 359 mm Spine Thickness at Heel: 2 mm Blade Height: 49.5 mm Cladding: Tsuchime / Damascus / Stainless||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satasg2tssu||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-tsuchime-sumi-27.png||||||Sakai Takayuki SG2 Tsuchime Sumi||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||satasg2 satasg2ke19 ||||Sakai Takayuki SG2 Tsuchime Sumi. Made in Sakai Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satast||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sticker-109.png||||||Sakai Takayuki Sticker||TakayukiSticker||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||1.000||1.000 ||||||||0.000 ||||1||1||1||0||||||||These little Japanese knife stickers come from our suppliers. Here is a nice one from Sakai Takayuki.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukisumire1||item-1||solidtemplate||takayukisumire||https://s.turbifycdn.com/aah/chefknivestogo/takayukisumire-11.png||||||Sakai Takayuki Sumire VG10 Santoku 165mm||7249||kitchen-knives > takayuki-knives > takayukisumire > ||Knife Brands > Takayuki Knives > Takayuki-Sumire > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Sumire VG10 Santoku 165mm. This 165mm santoku from the Sumire series blends the convenience of a shorter chef knife with the power of a wide blade profile. Made with a VG10 stainless steel core and clad using warikomi construction, it’s built for daily use and long-term durability. The black pakka wood handle adds a classic touch and secure grip, making it an excellent tool for chopping, slicing, and dicing a variety of ingredients.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2us21||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-usuba-210mm-129.png||||||Sakai Takayuki Tokujuo White #2 Deba 165mm||3036||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Tokujuo White #2 Deba 165mm is a popular size for this fish processing knife used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D Shaped Magnolia Weight: 8.9 oz (254 g) Blade Length: 169mm Total Length: 314mm Spine Thickness at Base: 6.5mm Blade Height at Heel: 50mm Ferrule: Buffalo Horn Handle: D Magnolia Wood, Right Orientation||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satatowh2de1||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-180mm-61.png||||||Sakai Takayuki Tokujuo White #2 Deba 180mm||3037||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Tokujuo White #2 Deba 180mm is a popular size for this fish processing knife used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D Shaped Magnolia Weight: 10.9oz / 308g Blade Length: 184mm Total Length: 334mm Spine Thickness at Base: 6.5mm Blade Height at Heel: 53.8mm Ferrule: Buffalo Horn Handle: D Magnolia Wood, Right Orientation||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|deba195||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/deba-195-38.png||||||Sakai Takayuki Tokujuo White #2 Deba 195mm||3038||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Tokujuo White #2 Deba 195mm is a hefty size for this fish processing knife used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D Shaped Magnolia Weight: 12.6oz / 360g Blade Length: 199mm Total Length: 356mm Spine Thickness at Base: 8mm Blade Height at Heel: 57mm Ferrule: Buffalo Horn Handle: D Magnolia Wood, Right Orientation Saya Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|deba210||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-210mm-86.png||||||Sakai Takayuki Tokujuo White #2 Deba 210mm||3039||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||340.000||340.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Tokujuo White #2 Deba 210mm is a hefty size for this fish processing knife used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Weight: 14.1 oz (400 g) Edge Length: 215 mm Total Length: 376 mm Spine Thickness at Base: 8 mm Blade Height: 58 mm Handle: D-Shaped Magnolia Wood Ferrule: Buffalo Horn Saya Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2de15||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-150mm-233.png||||||Sakai White #2 Deba 150mm||SW2-D150||resources > deba-knives > dekn10 > ||Knife Types > Deba Knives > Deba Knives 105-170mm > ||180.000||180.000 ||||||||||||1||1||1||0||||||||We have been working with a select group of blacksmiths and sharpeners in Sakai City for many years. These talented craftsmen have produced a fine kitchen knife line that looks, feels, and performs way beyond their price point.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from Hitachi White #2 high carbon steel core with a soft iron cladding for protection and added strength. They are reactive, so you must keep them clean and completely dry between uses. The simple ho-wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. An excellent saya and pin complete the package.
The deba knife is a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher knife. Along with the usuba and yanagiba, it is one of the trinity of Japanese kitchen knives. The deba first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. Maker: Sakai Blacksmith Construction: Ni Mai/Hammer Forged Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Edge Grind: Single Bevel, Right Handed Weight: 220g/7.8 ounces Blade Length: 156 mm Overall Length: 290mm Thickness at Heel: 6 mm Blade Height: 5.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|risade165mm||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-deba-165-mm-78.png||||||Sakai White #2 Deba 165mm||SW2-D165||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||219.000||219.000 ||||||
The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|doibl2ya30||item-1||solidtemplate||sataao||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-yanagiba-300mm-13.png||||||Sakai Takayuki Aoniko Blue #2 Yanagiba 300mm||1205||kitchen-knives > takayuki-knives > sataao > ||Knife Brands > Takayuki Knives > Sakai Takayuki Aoniko > ||525.000||525.000 ||||||||||||1||1||1||0||||||||The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
This is a long knife and you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single sided layer of iron). This is a gorgeous knife made better by the addition of a finely finished ebony handle and buffalo horn ferrule. Please note the attractive gapped machi.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 230g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time.
The wide nose design makes these pliers perfect for a variety of tasks, from gripping small items like nuts and bolts to larger objects like vegetables and fish. The precision tips allow for easy and accurate handling, while the comfortable grip ensures a secure hold, even when working with wet or slippery materials.
The Sakai Takayuki Wide Nose Pliers are also versatile enough to be used in a range of settings, from the home kitchen to professional kitchens and even outdoor adventures. Take them with you on your next camping trip, fishing excursion, or backyard BBQ and experience the convenience and ease of use for yourself.
Don't settle for subpar pliers - upgrade to the Sakai Takayuki Wide Nose Pliers and elevate your culinary and DIY game to the next level. Order now and see the difference for yourself!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homura2||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-33.png||||||Sakai Takayuki Homura Aogami #2 Kengata 225mm||2252||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||855.000||855.000 ||||||||||||1||1||1||0||||||||Bunka-style knives have a compact size, generous blade height, and an aggressive reverse tanto tip. That trifecta makes them agile all-arounders in the kitchen, ideal for slicing, dicing, and delicate tip work. This 207mm model delivers exceptional control thanks to its shorter length and sturdy geometry.
But this isn’t your average bunka. Crafted by master blacksmiths Itsuo Doi and Suogo Yamazuka in Sakai, this knife blends tradition with refinement. The core steel is Aogami #2 (Blue #2). Known for its ability to take and hold a razor-sharp edge, this steel is a favorite among Japanese bladesmiths and serious users alike.
The blade is clad in soft iron using the san mai method, giving it a supple, shock-absorbing layer to protect the harder core. A striking three-part finish—the kasumi mist of the cladding, the polished core line, and the high-grind bevel—adds visual depth and understated elegance. Paired with an ebony octagonal handle, nickel silver spacer, and buffalo horn ferrule, this knife isn’t just a precision tool—it’s a showcase of artisanal detail and functional beauty.
Includes a matching black saya.
At its core lies the exceptional Shirogami #2 (White #2 Carbon Steel), renowned for its ability to achieve and maintain a razor-sharp edge. This is complemented by a reactive soft iron cladding that enhances the blade's durability. To preserve its pristine condition, a simple wipe down after use will prevent rust, ensuring longevity.
Boasting a Rockwell hardness of 62, the Sakai Takayuki petty promises superior edge retention, ready to withstand the demands of a professional kitchen environment. Its symmetrical 50/50 double bevel edge caters to both left- and right-handed users, offering adaptability and precision.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto represents more than just a knife — it's a commitment to enhancing your culinary journey. It invites you to experience the harmony of traditional craftsmanship and peak performance, propelling your cooking to new heights.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satasg2ke19||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-190mm-59.png||||||Sakai Takayuki SG2 Kengata 190mm||14074||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki SG2 Kengata, a masterful blend of Japanese artistry and cutting-edge precision. Handcrafted in Sakai, Japan, a city with a legacy of blade-making that spans centuries, this 190mm Kengata (AKA Bunka) is the ultimate tool for chefs. Featuring hard steel with a steep edge, it offers exceptional sharpness and long-lasting edge retention, delivering flawless cutting performance. The stunning cladding adds to its beauty, making this knife as visually striking as it is functional.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from Hitachi White #2 high carbon steel core with a soft iron cladding for protection and added strength. They are reactive, so you must keep them clean and completely dry between uses. The simple ho-wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. An excellent saya and pin complete the package.
The deba knife is a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher knife. Along with the usuba and yanagiba, it is one of the trinity of Japanese kitchen knives. The deba first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
||2.000 ||||1||1||1||0||||||||We are very happy to be able to offer you these fine knives made exclusively for the Richmond brand. We commissioned a small blacksmith shop in Sakai City to fabricate these classic Japanese knives out of the popular Shirogami White #2 steel. There is an iron cladding placed over the core #2 steel so these knives are reactive. They have hardened the core steel to 60-61 Rockwell.
This is a classic Deba. A heavy thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher’s knife. The deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
This is a knife with some heft to it. It measures a thick 8mm at the heel. It has a single bevel set for right hand users. There is a very slight concave grind to the back side and the front features a nice primary bevel with small micro bevel on edge. The Richmond Deba has a D shaped Ho wood handle with buffalo horn ferrule. It comes with a matching saya.
Weight: 9.0 ounces Blade Length: 175 mm (7") Overall Length: 310 mm (12.25") Thickness at Heel: 7.2 mm Blade Height: 51.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2de18leh||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-left-handed-140.png||||||Sakai White #2 Deba 165mm Left Handed||SW2-D165Left||resources > deba-knives > dekn10 > ||Knife Types > Deba Knives > Deba Knives 105-170mm > ||270.000||270.000 ||||||||||||1||1||1||0||||||||The knives in the Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave backside and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 7.6mm at the heel. The front face is given a primary bevel, which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules. Weight: 10.0 oz (282 g) Edge Length: 170 mm Total Length: 309 mm Spine Thickness at Base: 7.6 mm Blade Height: 50.9 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|risade180mm||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-deba-180-mm-55.png||||||Sakai White #2 Deba 180mm||SW2-D180||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||229.000||229.000 ||||||||2.000 ||||1||1||1||0||||||||The knives in the Richmond Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and a equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel which extends almost all the way to the edge where a small micro bevel is applied. The back side has a very slight concave face which ends in a flat grind all round the sides. This aids in food release but does restrict the knife to right hand users.
Each knife comes with a custom made wooden saya with pin. Handles are Ho wood in an oval shape and have buffalo horn ferrules. Weight: 12.4 ounces Blade Length: 190 mm (7.5") Overall Length: 335 mm (13.25") Thickness at Heel: 8.5 mm Blade Height: 54.5 mm
Weight: 12.4 ounces Blade Length: 190 mm (7.5") Overall Length: 335 mm (13.25") Thickness at Heel: 8.5 mm Blade Height: 54.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2de21||item-1||solidtemplate||dekn21andla||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-210mm-250.png||||||Sakai White #2 Deba 210mm||SW2-D210||resources > deba-knives > dekn21andla > ||Knife Types > Deba Knives > Deba Knives 195mm and Larger > ||370.000||370.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Deba 210mm has a core steel of White #2 and is clad in soft iron. This is a beast of a knife and weighs in at just over a pound or 496g to be exact. The knife is considered fully reactive, meaning diligent care and maintenance are required to prevent rusting. Just wipe it dry after washing it.
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "Oval" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife. Region: Sakai, Japan Steel: White #2 HRC: 60 Cladding: Soft Iron Finish: Hairline Weight: 1.1 pound / 496g Blade Length: 220mm Total Length: 370mm Spine Thickness: 9.5mm Blade Height: 62mm Engraving: Hand Engraved Saya: Included Handle: Ho Wood Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2fu18||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-funayuki-180mm-182.png||||||Sakai White #2 Funayuki 180mm||SW2-F180||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||189.000||189.000 ||||||||||||1||1||1||0||||||||Our Sakai brand knives are made using traditional methods employed in Sakai City for centuries. CKTG works with a small, specialized blacksmith shop to manufacture the Shirogami White #2 blades which we then send to a specialized knife sharpener for final sharpening and polishing. The blades are passed on to a local handle maker and engraver to finish the knives according to our specifications.
The blade is made from the popular Hitachi White #2 carbon steel with a soft iron cladding. As such, it will corrode if not cared for properly. The inner core of White #2 steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade and as such it is only suitable for right-handed users!
Generally speaking, the funayuki blade is more pointed with a flatter belly than you would find on a regular gyuto. The pointed tip and slightly smaller blade area make for a lighter and more agile knife. It is a great all-around knife, especially for those preferring a push/pull cutting action. This particular funayuki remains true to the original seafood oriented design which makes it particularly adept at breaking down fish, much like a deba. A saya is included. Maker: Sakai Blacksmith (Undisclosed) Location: Sakai Japan Construction: San Mai, Hammer Forged Core Steel: Shirogami #2 Cladding: Soft Iron Edge Grind: Single Bevel, Right Handed (See Choil Photo) Handle: D Ho Wood Ferrule: Buffalo Horn Saya: Included Edge Length: 173mm Height: 41mm Weight: 5.7oz||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2ki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-210mm-61.png||||||Sakai White #2 Kiritsuke 210mm ||SW2-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife. Brand: Sakai Construction: Hammer-Forged, Single-Edged Traditional Grind (Right) Steel: White #2 Edge Right-Handed Single Bevel Handle: Ho Wood, D-shaped Right Ferrule: Buffalo Horn Weight: 4.8 oz/ 136g Blade Length: 198 mm Overall Length: 345 mm Spine Thickness at Heel: 3.7 mm Blade Height at Heel: 33.2 mm Sorry we don't have a saya for this one.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2ki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-240mm-230.png||||||Sakai White #2 Kiritsuke 240mm ||SW2-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife. Brand: Sakai Construction: Hammer-Forged, Single-Edged Traditional Grind (Right) Steel: White #2 Edge Right-Handed Single Bevel Handle: Ho Wood, D-shaped Right Ferrule: Buffalo Horn Saya: Included Weight: 8.2 ounces Blade Length: 228 mm Overall Length: 385 mm Spine Thickness at Heel: 4.8 mm Blade Height at Heel: 42.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|risawh2ki27||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-white-2-kiritsuke-270mm-112.png||||||Sakai White #2 Kiritsuke 270mm ||SW2-K270||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||299.000||299.000 ||||||||||||1||1||1||0||||||||Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great looking knife. Brand: Sakai Construction: Hammer Forged, Single Edged Traditional Grind (Right) Saya: Included Steel: White #2 Edge Right Handed Single Bevel Weight: 9.2 ounces Blade Length: 257 mm Spine Thickness at Base: 4.8 mm Blade Height: 47 mm Handle: Ho Wood, D-shaped Right Ferrule: Buffalo Horn Saya Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2kn||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-knives-82.png||||||Sakai White #2 Knives||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||sawh2de15 risade165mm sawh2de18leh sawh2us165mm risade180mm sawh2de18le sawh2fu18 sawh2unkn18 risawh2us18 sawh2de21 sawh2ki21 saw2mide21 risaun180mm sawh2ya21 sawh2ki24 sawh2mide24 sawh2ya24 sawh2ya24le risawh2ki27 risawh2ya27 sawh2ya27leh sawh2ya30leh ||||Nice fit and finish and a high degree of craftsmanship are hallmarks of knives made by Sakai blacksmiths and sharpeners. This special selection is made with the most popular steel for single bevel knives, called Shirogami #2 (which translates to "White Paper Steel #2").||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saw2mide21||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-w-2-mioroshi-deba-210mm-78.png||||||Sakai White #2 Mioroshi Deba 210mm||SW2-MD210||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||289.000||289.000 ||||||||||||1||1||1||0||||||||Sakai W#2 Mioroshi Deba 210mm. This Mioroshi style deba has a core steel of White #2 and is clad in a soft iron. A Mioroshi deba is thinner, shorter and lighter than a traditional deba--a viable option for a user who wields it all day as a professional, or anyone looking for a lighter knife. The knife is considered a fully reactive knife, meaning diligent care and maintenance are required to prevent rusting.
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife. Region: Sakai, Japan Steel: White #2 HRC: 60 Cladding: Soft Iron Finish: Hairline Weight: 8.8oz Blade Length: 214mm Total Length: 365mm Spine Thickness: 5mm Blade Height: 53.3mm Engraving: Hand Engraved Saya: Included Handle: Ho Wood D Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2mide24||item-1||solidtemplate||dekn21andla||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-mioroshi-deba-240mm-180.png||||||Sakai White #2 Mioroshi Deba 240mm||SW2-MD240||resources > deba-knives > dekn21andla > ||Knife Types > Deba Knives > Deba Knives 195mm and Larger > ||299.000||299.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Mioroshi Deba 240mm. This Mioroshi style deba has a core steel of White #2 and is clad in a soft iron. A Mioroshi deba is thinner, shorter and lighter than a traditional deba--a viable option for a user who wields it all day as a professional, or anyone looking for a lighter knife. The knife is considered a fully reactive knife, meaning diligent care and maintenance are required to prevent rusting.
This is a single bevel edge and will require the user to possess a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife. Region: Sakai, Japan Steel: White #2 HRC: 60 Cladding: Soft Iron Finish: Hairline Weight: 11.9oz / 338g Blade Length: 247mm Total Length: 405mm Spine Thickness: 5mm Blade Height: 51mm Engraving: Hand Engraved Saya: Included Handle: Ho Wood D Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|risaun180mm||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-unagi-180-mm-67.png||||||Sakai White #2 Unagi 210mm||SW2-Un210||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||300.000||300.000 ||||||||2.000 ||||1||1||1||0||||||||Unagi in Japanese is eel. So this cool looking knife is built to fillet eels. The sharp tip of the knife is inserted into the eel near the head, and then moved along the body of the eel to open up the entire length of the fish. Many variations of this basic blade exist but the generic name for all of the above is still Unagisaki. There are local styles that differ significantly for different cities in Japan like Nagoya, Osaka, and Kyoto. The Sakai Unagi shown here is called an Edosaki.
Our blacksmith in Sakai City forges these blades from an Ironclad Shirogami White #2 steel. He grinds the backside with a very slight concave profile and then gives the front side a single convex bevel from about halfway down the blade. This bevel is then finished with a very small micro bevel at the edge.
Each blade is fitted with a traditional Ho wood oval handle with a buffalo horn ferrule. A custom wood saya and pin are included. The fit and finish of these knives is first-rate and we are proud to be able to add this traditional carbon steel Japanese knife line to our Richmond Sakai brand. Maker: Sakai Blacksmith Sakai Japan Construction: Ni Mai, Tradition Right Sided Grind Cladding: Soft Iron Edge Steel: White #2 Carbon Steel Weight: 7.8 ounces Blade Length at Spine: 210mm Overall Length: 330 Thickness at Heel: 5.5 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2unkn18||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-unagi-knife-180mm-171.png||||||Sakai White #2 Unagi Knife 180mm||SW2-Un180||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Unagi in Japanese is eel. So this cool-looking knife is built to fillet eels. The sharp tip of the knife is inserted into the eel near the head, and then moved along the body of the eel to open up the entire length of the fish. Many variations of this basic blade exist but the generic name for all of the above is still Unagisaki. There are local styles that differ significantly for different cities in Japan like Nagoya, Osaka, and Kyoto. The Sakai Unagi shown here is called an Edosaki.
Our blacksmith in Sakai City forges these blades from an Ironclad Shirogami White #2 steel. He grinds the backside with a very slight concave profile and then gives the front side a single convex bevel from about halfway down the blade. This bevel is then finished with a very small micro bevel at the edge.
Each blade is fitted with a traditional Ho wood oval handle with a buffalo horn ferrule. A custom wood saya and pin are included. The fit and finish of these knives is first-rate and we are proud to be able to add this traditional carbon steel Japanese knife line to our Richmond Sakai brand. Location: Sakai Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Saya: Included Weight: 8.3oz / 238g Edge Length: 185mm Total Length: 295mm Spine Thickness: 6mm Blade Height: 42mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2us165mm||item-1||solidtemplate||usuba-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-165-mm-231.png||||||Sakai White #2 Usuba 165 mm||SW2-Us165||resources > usuba-knives > ||Knife Types > Usubas > ||200.000||200.000 ||||||||||||1||1||1||0||||||||The usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usubas are chisel ground, have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usubas are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package. Weight: 5.1 oz (146 g) Blade Length: 153 mm Total Length: 288 mm Spine Thickness at Base: 3.8 mm Blade Height: 40.3 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|risawh2us18||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-white-2-usuba-180mm-98.png||||||Sakai White #2 Usuba 180mm||SW2-Us180||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||230.000||230.000 ||||||||2.000 ||||1||1||1||0||||||||The Usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package. Weight: 5.8 ounces Blade Length: 173 mm Total Length: 320 mm Spine Thickness at Base: 3.8 mm Blade Height: 44.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2ya21||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-210mm-187.png||||||Sakai White #2 Yanagiba 210mm||SW2-Y210||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||189.000||189.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Yanagiba 210mm
The yanagiba is in of the three basic Japanese knife types. The other two are the Deba and the Usuba. The three knife types enable the experienced chef to process virtually every normal ingredient using most of acknowledged cutting styles. Of course, the yanagiba is the slicer of the group. It's primary function is to slice fish. This ingredient is treated with reverence in Japan and the processing of it is an art learned over many years.
The reason yanagiba blades are so long is so that a slice is made with one continuous stroke. No pressure is required if the knife is well made and perfectly sharp. The blade weight and grind will cut through the flesh without damaging the cellular structure or imparting additional textures or other flavors to this noble ingredient.
We are very pleased to report that this fine yanagiba, made in Sakai, is such an implement. The grind on the knife is extremely well executed as is the overall fit and finish of the blade and handle. It is made from the popular steel called White #2. This is a very good steel for knives and it is rightfully regarded as both durable and easy to sharpen. It is covered with a soft iron cladding, or Jigane. This imparts strength to the blade while reducing the weight. It also makes the knife easier to manufacture over single steel types.
This is a yanagiba that falls on the short end of the scale and as such is a great choice for home chefs or professionals needing a blade that can be used in more confined spaces. A lovely traditional D-shaped Ho wood handle is coupled to a Buffalo horn ferrule. A classic touch for a classic blade. The knife is supplied with a saya.
Blacksmith: Undisclosed Location: Sakai Japan Construction: Hammer Forged, Traditional San Mai Grind: Single Sided, Concave back Weight: 4oz Blade Length: 200mm Total Length: 342mm Spine Thickness at Base: 3.42mm Blade Height: 29.37mm Core Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Saya: Included Handle: Ho Wood D Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2ya24||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagi-240mm-119.png||||||Sakai White #2 Yanagiba 240mm||SW2-Y240||shopbysteel > white2steel > sawh2kn > ||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||199.000||199.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Yanagi 240mm
The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.
The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.
The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.
Blacksmith: Undisclosed Location: Sakai Japan Construction: Hammer Forged, Traditional San Mai Grind: Single Sided, Concave back Weight:5oz Blade Length: 233mm Total Length: 380mm Spine Thickness at Base: 4.15mm Blade Height: 30.46mm Core Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Saya: Included Handle: Ho Wood D Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2ya24le||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-lefty-93.png||||||Sakai White #2 Yanagiba 240mm Left Handed||SW2-Y240Left||resources > lehakn > ||Knife Types > Left Handed Knives > ||239.000||239.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Yanagi 240mm
The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.
The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.
The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.
Blacksmith: Undisclosed Location: Sakai Japan Construction: Hammer Forged, Traditional San Mai Grind: Single Sided, Concave back Core Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Handle: Ho Wood D Ferrule: Buffalo Horn Weight: 4.9 oz/ 138g Blade Length: 234 mm Overal Length: 378 mm Spine Thickness at Heel: 3.8 mm Blade Height at Heel: 31.1 mm Saya: Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|risawh2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-white-2-yanagiba-270mm-80.png||||||Sakai White #2 Yanagiba 270mm||SW2-Y270||resources > sashimi-knives > yanagibas270mm > ||Knife Types > Yanagibas > Yanagibas 270mm > ||229.000||229.000 ||||||
This is a classic Deba. A heavy thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher’s knife. The deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
This is a knife with some heft to it. It measures a thick 8mm at the heel. It has a single bevel set for right hand users. There is a very slight concave grind to the back side and the front features a nice primary bevel with small micro bevel on edge. The Richmond Deba has a D shaped Ho wood handle with buffalo horn ferrule. It comes with a matching saya.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave backside and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 7.6mm at the heel. The front face is given a primary bevel, which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel which extends almost all the way to the edge where a small micro bevel is applied. The back side has a very slight concave face which ends in a flat grind all round the sides. This aids in food release but does restrict the knife to right hand users.
Each knife comes with a custom made wooden saya with pin. Handles are Ho wood in an oval shape and have buffalo horn ferrules.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2de18le||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-left-235.png||||||Sakai White #2 Deba 180mm Left||SW2-D180Left||resources > lehakn > ||Knife Types > Left Handed Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||The knives in the Richmond Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for left-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel that extends almost all the way to the edge where a small micro bevel is applied. The backside has a very slight concave face which ends in a flat grind all round the sides. This aids in food release but does restrict the knife to left-hand users.
Each knife comes with a custom made wooden saya with pin. Handles are Ho wood in an oval shape and have buffalo horn ferrules.
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "Oval" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.
The blade is made from the popular Hitachi White #2 carbon steel with a soft iron cladding. As such, it will corrode if not cared for properly. The inner core of White #2 steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade and as such it is only suitable for right-handed users!
Generally speaking, the funayuki blade is more pointed with a flatter belly than you would find on a regular gyuto. The pointed tip and slightly smaller blade area make for a lighter and more agile knife. It is a great all-around knife, especially for those preferring a push/pull cutting action. This particular funayuki remains true to the original seafood oriented design which makes it particularly adept at breaking down fish, much like a deba. A saya is included.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife.
All of the knives in this collection are single bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great looking knife.
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.
This is a single bevel edge and will require the user to possess a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.
Our blacksmith in Sakai City forges these blades from an Ironclad Shirogami White #2 steel. He grinds the backside with a very slight concave profile and then gives the front side a single convex bevel from about halfway down the blade. This bevel is then finished with a very small micro bevel at the edge.
Each blade is fitted with a traditional Ho wood oval handle with a buffalo horn ferrule. A custom wood saya and pin are included. The fit and finish of these knives is first-rate and we are proud to be able to add this traditional carbon steel Japanese knife line to our Richmond Sakai brand.
Our blacksmith in Sakai City forges these blades from an Ironclad Shirogami White #2 steel. He grinds the backside with a very slight concave profile and then gives the front side a single convex bevel from about halfway down the blade. This bevel is then finished with a very small micro bevel at the edge.
Each blade is fitted with a traditional Ho wood oval handle with a buffalo horn ferrule. A custom wood saya and pin are included. The fit and finish of these knives is first-rate and we are proud to be able to add this traditional carbon steel Japanese knife line to our Richmond Sakai brand.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usubas are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.
The yanagiba is in of the three basic Japanese knife types. The other two are the Deba and the Usuba. The three knife types enable the experienced chef to process virtually every normal ingredient using most of acknowledged cutting styles. Of course, the yanagiba is the slicer of the group. It's primary function is to slice fish. This ingredient is treated with reverence in Japan and the processing of it is an art learned over many years.
The reason yanagiba blades are so long is so that a slice is made with one continuous stroke. No pressure is required if the knife is well made and perfectly sharp. The blade weight and grind will cut through the flesh without damaging the cellular structure or imparting additional textures or other flavors to this noble ingredient.
We are very pleased to report that this fine yanagiba, made in Sakai, is such an implement. The grind on the knife is extremely well executed as is the overall fit and finish of the blade and handle. It is made from the popular steel called White #2. This is a very good steel for knives and it is rightfully regarded as both durable and easy to sharpen. It is covered with a soft iron cladding, or Jigane. This imparts strength to the blade while reducing the weight. It also makes the knife easier to manufacture over single steel types.
This is a yanagiba that falls on the short end of the scale and as such is a great choice for home chefs or professionals needing a blade that can be used in more confined spaces. A lovely traditional D-shaped Ho wood handle is coupled to a Buffalo horn ferrule. A classic touch for a classic blade. The knife is supplied with a saya.
The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.
The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.
The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.
The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.
The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.
The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.
||2.000 ||||1||1||1||0||||||||Yanagi-ba bōchō literally means willow blade knife. Yanagi-ba or Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hōchō to prepare sashimi, sushi, sliced raw fish and seafood. In Japan, preparing sashimi and sushi is a task only undertaken by the most skilled and experienced chefs who follow methods and practices intended to minimize damage to the delicate flesh of the fish. There are very important conditions that the sliced cross section be smooth, shiny and sharp in a microscopic view. Those conditions cannot be met by other knives. Yanagi knives are especially designed to satisfy this very strict requirement.
The Sakai Yanagiba blade is angled from one side only, with the other side of the blade being almost flat (slight concave profile). This allows for great control of the blade angle needed in the delicate cutting of the fish. It also allows for ease of sharpening. These knives are for right-handed users as the blade is ground only on the right side (front face).
We have these lovely Yanagibas made out of a core Shirogami White #2 steel covered with soft iron laminate. The Shirogami is heat treated to 61 Rockwell. The steel is reactive so must be kept perfectly clean and dry between uses. The fit and finish are of a very high standard which together with the lovely look of the blade and handle result in a high quality, classic Yanagiba at a very competitive price. They come with a lovely ho wood custom saya.
Weight: 6 ounces Blade Length: 264 mm Overall Length: 415 mm Thickness at Heel: 3.7 mm Blade Height: 32.5 mm Weight: 5.9 oz (168g) Blade Length: 262 mm Overall Length: 414 mm Spine Thickness at Heel: 3.6 mm Blade Height at Heel: 35.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2ya30leh||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-300mm-left-handed-239.png||||||Sakai White #2 Yanagiba 300mm Left Handed||SW2-Y300Left||resources > lehakn > ||Knife Types > Left Handed Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||The Sakai Yanagiba 300mm is the larger of the two yanagis we offer in this line. It is a really lovely, classic Japanese knife. Yanagibas are always single beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes. Weight: 6.9 oz/ 196g Blade Length: 293 mm Overall Length: 449 mm Spine Thickness at Heel: 4.0 mm Blade Height at Heel: 35.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saasgy21||item-1||solidtemplate||sakodaknives||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-as-gyuto-210mm-288.png||||||Sakoda AS Gyuto 210mm||SKD-103||specials > forknco > sakodaknives > ||Resources > For Knife Collectors > Sakoda Knives > ||370.000||370.000 ||||||||||||1||1||1||0||||||||Mr. Sakoda is a new blacksmith for CKTG. He is located in the Tosa area, which is a few hours' drive south and east of Osaka. He produces simple Japanese kataba and gyutos. The blades he forges use Aogami Super with stainless steel cladding, and he does most of the work by hand, including hand grinding the blades with a file. He uses four different stones, and the final process is done with a natural stone. As a result, the production capacity is limited. Blacksmith: Sakoda San Location: Tosa Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Steel Cladding: Stainless, Migaki (Polished) Edge Grind: Even Weight: 5.0 oz (144 g) Edge Length: 212 mm Total Length: 350 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sakodaknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-knives-73.png||||||Sakoda Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||sash2na16 saasgy21 sash2gy21 white2kogatana ||||Mr. Sakoda is a new blacksmith for CKTG. He is located in the Tosa area, which is a few hours' drive south and east of Osaka. He produces simple Japanese blades, using Aogami Super steel with stainless steel cladding and he does most of the work by hand, including hand grinding the blades with a file. He uses four different stones and the final process is done with a natural stone.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sash2gy21||item-1||solidtemplate||sakodaknives||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogame-2-gyuto-210mm-13.png||||||Sakoda Shirogami #2 Gyuto 210mm||SKD-201||specials > forknco > sakodaknives > ||Resources > For Knife Collectors > Sakoda Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Mr. Sakoda is a new blacksmith for CKTG. He is located in the Tosa area, a few hours' drive south and east of Osaka. He specializes in producing simple yet elegant Japanese kataba and gyutos. The blades he forges use Shirogami #2 (white #2) steel with stainless steel cladding. Sakoda-san performs most of the work by hand, including hand-grinding the blades with a file. He meticulously sharpens the blades using four different stones, finishing with a natural stone to create a razor-sharp edge. Due to the intensive craftsmanship involved, production capacity is limited. Blacksmith: Sakoda San Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Shirogami #2 Steel Cladding: Stainless, Migaki (Polished) Edge Grind: Even Weight: 6.6 oz (188 g) Edge Length: 216 mm Blade Height: 48 mm Handle: Walnut Octagonal Ferrule: Ebony||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|white2kogatana||item-1||solidtemplate||sakodaknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-white-2-kogatana-85mm-46.png||||||Sakoda Shirogami #2 Kogatana 85mm||SKD-301||specials > forknco > sakodaknives > ||Resources > For Knife Collectors > Sakoda Knives > ||40.000||40.000 ||||||||||||1||1||1||0||||||||A Japanese Kogatana is a small, versatile utility knife traditionally used in Japan for various tasks, often as a companion to larger tools. The term "kogatana" translates to "small sword" or "small blade," and it can serve purposes ranging from intricate woodworking to general utility tasks, such as carving, whittling, and cutting. This kogatana is characterized by its double bevel edged blade, typically crafted with high-carbon steel for durability and sharpness, and it features a straightforward, minimalist design.
Kogatana knives have a unique aesthetic, reflecting traditional Japanese craftsmanship. While many kogatanas are simple in design, some are crafted with decorative engravings or layered steel patterns, similar to the aesthetics found in Japanese swords and kitchen knives. Location: Tosa, Japan Blacksmith: Sakoda San Steel: White #2 Weight: 1.8 oz (52 g) Edge Length: 85 mm Total Length: 220 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sash2na16||item-1||solidtemplate||sakodaknives||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-nakiri-165mm-13.png||||||Sakoda Shirogami #2 Nakiri 165mm||SKD-204||specials > forknco > sakodaknives > ||Resources > For Knife Collectors > Sakoda Knives > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Mr. Sakoda is a new blacksmith working with CKTG, based in the Tosa region, located a few hours southeast of Osaka. He specializes in crafting simple yet refined Japanese knives, including kataba and gyuto styles. His blades feature a core of Shirogami #2 (White #2) steel, clad in stainless steel for easier maintenance. Sakoda-san performs nearly all of the work by hand, including meticulous hand-grinding with a file. Each knife is carefully sharpened using four different stones, finishing on a natural stone to achieve a razor-sharp edge. Due to the labor-intensive nature of his process, production is limited. Blacksmith: Sakoda San Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Shirogami #2 Steel Cladding: Stainless, Migaki (Polished) Edge Grind: Even Weight: 6.5 oz (184 g) Edge Length: 163 mm Total Length: 318 mm Spine Thickness at Base: 4 mm Blade Height: 53 mm Handle: Walnut Octagonal Ferrule: Ebony||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saleitems||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/sale-items-112.png||||||Sale Items!||||specials > ||Resources > ||||||||||||||||0||1||0||0||||||||Here are the items that are currently discounted at Chefknivestogo for a limited time only.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawayobyyusa||item-1||solidtemplate||yusanwopr1||https://s.turbifycdn.com/aah/chefknivestogo/samurai-warrior-yoshitsune-by-yuuka-san-195.png||||||Samurai Warrior Yoshitsune T Shirt by Yuuka san||Samurai-Shirt||kitchen-knives > yusanwopr1 > ||Knife Brands > Yuuka san > ||15.950||15.950 ||||||||0.100 ||||1||1||1||0||||||||Samurai Warrior Yoshitsune. This design was done for an original woodblock print we commissioned by the Japanese artist, Yuuka san. Yoshitsune was a famous samurai warrior that lived in Japan many centuries ago and his stories and battles are still recounted in history lessons throughout Japan. 100% Ring Spun Cotton Modern Classic Fit
Here is a video showing how Yuuka san did the original block print for us:||"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sasuerfi||item-1||solidtemplate||drmastpr||https://s.turbifycdn.com/aah/chefknivestogo/sandflex-super-eraser-fine-178.png||||||Sandflex Super Eraser Fine||32747Yellow||specials > drmastpr > ||Resources > Dr Matt's Straight Razor > ||8.000||8.000 ||||||||0.300 ||||1||1||1||0||||||||We found these recently and they are very very similar to the super erasers that we've been selling for years with a big difference: they're twice as large. Measures 3.25" x 2" x 1". These have a lot of good uses besides doing a terrific job cleaning of your ceramic rods. Here's a list of what we use them for. Cleans rust off tools, golf clubs and knives Cleans stainless steel sinks, pots and pans Restores nap to suede Cleans electrical contacts Removes mineral deposits from ceramic tile and toilets Cleans tires and other rubber products Cleans ceramic sharpening stones of swarf
Can be used wet or dry; don't use on plated or painted surfaces. Test on an inconspicuous area before use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saciblhi||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/sanjo-city-blacksmith-history-55.png||||||Sanjo City Blacksmith History||||specials > cktginnews > ||Resources > Japanese Blacksmith Regions > ||||||||||||||||0||1||0||0||||giheihap40 ||||The history of blacksmithing in Sanjo city goes back to the early 17th century when many farmers were struggling to make a living because of frequent flooding. A local magistrate named Otani Seibei went to Edo (Tokyo) and invited some blacksmiths to come and start work making nails as a second industry and giving them an alternative source of income.||6.000 ||||1||1||1||0||||||||Freehand sharpening is a skill built in conjunction with a set of tools. Quality tools shorten the learning curve and make the endeavor much more rewarding. This starter set has been assembled to make quality sharpening gear readily accessible in one spot, making getting started much more straightforward.
These Shapton Glass stones cut very quickly, wear out slowly, and are very easy to use since they require only a small splash of water to get started. The 1k and 4k combination is close enough to make the transition between them fast and easy.
The set also includes a stone holder to give added knuckle clearance while sharpening and providing a solid, nonslip base. The set also includes a hard felt block for burr removal to ensure the edge is as perfect as possible.
The 20x loupe allows new sharpeners to visually inspect the quality of their edges. We also added a 140 grit diamond plate for flattening your stones.
Lastly, we have included some Angle Guide Stars so you can easily find the angle you want to sharpen at. Shapton Glass Stone 1K Shapton Glass Stone 4K 123 Universal Stone Holder Felt Deburring Block 20X Illuminated Loupe Angle Guide Stars 140 Grit Diamond Flattening Plate Sharpening Tray
New Set As Of 8/12/2025||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shdilapl||item.||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-diamond-lapping-plate-80.png||||||Shapton Diamond Lapping Plate||50100||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||340.000||340.000 ||||||||2.100 ||||1||1||1||0||||||||During use water stones wear down. Because wear is uneven the stones become dished with high and lows areas that diminish the precision of the resulting edge and decrease the size of the contact area between the stone and the blade thus slowing the cutting action. Lapping stones are used to restore the flatness of sharpening stone thus ensuring the stones produce consistently high quality edges quickly and easily.
This Diamond Lapping Plate from Shapton is precision made with a high level of quality control to ensure the plate is as flat as possible. The plate is constructed of glass with diamond aggregate embedded in the glass. To use the lapping plate simply wet the plate and stone with a splash of water then either rub the stone on the lapping plate or vice-versa using a combination of figure-8 motions and/or scrubbing motions in alternating directions.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst120grf||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-120-grit-for-edge-pro-94.png||||||Shapton Glass Stone 120 for Edge Pro||SGEP-120||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||37.000||37.000 ||||||||||||1||1||1||0||||||||Shapton Glass Stone 120 For Edge Pro. This stone is bonded to a plate so it will fit on the edge pro machine. The 120 grit stone is the most coarse stone in the Shapton Glass stone series and these are made at the factory to fit the edge pro. Measures 25mm wide and 150mm long.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst16kfor||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16k-for-edge-pro-77.png||||||Shapton Glass Stone 16K for Edge Pro||SGEP-16K||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||60.000||60.000 ||||||
The Sakai Yanagiba blade is angled from one side only, with the other side of the blade being almost flat (slight concave profile). This allows for great control of the blade angle needed in the delicate cutting of the fish. It also allows for ease of sharpening. These knives are for right-handed users as the blade is ground only on the right side (front face).
We have these lovely Yanagibas made out of a core Shirogami White #2 steel covered with soft iron laminate. The Shirogami is heat treated to 61 Rockwell. The steel is reactive so must be kept perfectly clean and dry between uses. The fit and finish are of a very high standard which together with the lovely look of the blade and handle result in a high quality, classic Yanagiba at a very competitive price. They come with a lovely ho wood custom saya.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sawh2ya27leh||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-left-handed-184.png||||||Sakai White #2 Yanagiba 270mm Left Handed||SW2-Y270Left||resources > lehakn > ||Knife Types > Left Handed Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||The Sakai Yanagiba 270mm is the smaller of the two yanagis we offer in this line. It is a really lovely, classic Japanese knife. Yanagibas are always single beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.
Kogatana knives have a unique aesthetic, reflecting traditional Japanese craftsmanship. While many kogatanas are simple in design, some are crafted with decorative engravings or layered steel patterns, similar to the aesthetics found in Japanese swords and kitchen knives.
Here is a video showing how Yuuka san did the original block print for us:||"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sasuerfi||item-1||solidtemplate||drmastpr||https://s.turbifycdn.com/aah/chefknivestogo/sandflex-super-eraser-fine-178.png||||||Sandflex Super Eraser Fine||32747Yellow||specials > drmastpr > ||Resources > Dr Matt's Straight Razor > ||8.000||8.000 ||||||||0.300 ||||1||1||1||0||||||||We found these recently and they are very very similar to the super erasers that we've been selling for years with a big difference: they're twice as large. Measures 3.25" x 2" x 1". These have a lot of good uses besides doing a terrific job cleaning of your ceramic rods. Here's a list of what we use them for.
Can be used wet or dry; don't use on plated or painted surfaces. Test on an inconspicuous area before use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saciblhi||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/sanjo-city-blacksmith-history-55.png||||||Sanjo City Blacksmith History||||specials > cktginnews > ||Resources > Japanese Blacksmith Regions > ||||||||||||||||0||1||0||0||||giheihap40 ||||The history of blacksmithing in Sanjo city goes back to the early 17th century when many farmers were struggling to make a living because of frequent flooding. A local magistrate named Otani Seibei went to Edo (Tokyo) and invited some blacksmiths to come and start work making nails as a second industry and giving them an alternative source of income.
Within a generation of this decision there were many blacksmiths established and working the trade and their reputation grew as they expanded their offering into other items such as farming tools and other small implements. Sickles were a primary tool made and Sanjo blacksmiths became known for this particular tool. Soon a whole small industry was developed and trade with other regions of Japan were established. Today Sanjo blacksmiths continue to forge cutting implements and many small shops still exist to this day with fathers passing on their businesses to their sons. Kitchen cutlery has become an important product as farm tools have waned after the introduction of larger factory tools to process rice and wheat and other crops.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|santoku-reviews||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/santoku-knives-reviews-38.png||||||Santoku Knives Reviews||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|santokuknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/santoku-knives-77.png||||||Santokus||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||wahasa wehasa ||||Santoku knives are prized for their handy, user-friendly size and gyuto/chef’s knife-like versatility. Santokus are excellent general-purpose daily use knives with easy-to-control size and shape.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sashimi-knives1||item-1||solidtemplate||||||||||Sashimi Knives||||||||||||||||||||||1||1||0||0||||||||Sashimi Knives||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sayas||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sayas-99.png||||||Sayas||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||othersayas bladeguards ||||Sayas are Japanese wooden sheaths that protect your knives. Here is our collection of sayas. Please note that all knives are different and may not fit any of the sayas we sell.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nsearch||search.||solidtemplate||||||||||Search||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sh6pcstset||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-6pc-starter-set-104.png||||||Shapton 8pc Starter Set ||Starter-Set-8pc||equipment > shapton > ||Suppliers > Shapton Stones > ||170.000||170.000 ||||||
Average rating is 4
By: Greg
Washington,DCGreat starter kit. Hard to go wrong with Shapton GS. The diamond plate isn’t the greatest,but overall a good value and perfectly functional for stone flattening and coarse repair/reshaping.
0.3By: Eric
Los AngelesI previously had never sharpened my knives and this set has worked great for me at a relatively low cost. The stones are super easy to use,no soaking or anything. It is nice to have the holder,the other things I could do with or without.
0.3By: Bee
St. Paul,MNI was recommended this kit. I wanted to choose the 4 piece stone kit for over $300. If you’re just starting or on a budget this kit is great. One should know that 1k and 4k on these stones feel very fine but does a great job of sharpening. It almost felt as if had I bought 4 stone kit that it would have been buying unnecessary equipment.
0.3These Shapton Glass stones cut very quickly, wear out slowly, and are very easy to use since they require only a small splash of water to get started. The 1k and 4k combination is close enough to make the transition between them fast and easy.
The set also includes a stone holder to give added knuckle clearance while sharpening and providing a solid, nonslip base. The set also includes a hard felt block for burr removal to ensure the edge is as perfect as possible.
The 20x loupe allows new sharpeners to visually inspect the quality of their edges. We also added a 140 grit diamond plate for flattening your stones.
Lastly, we have included some Angle Guide Stars so you can easily find the angle you want to sharpen at.
New Set As Of 8/12/2025||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shdilapl||item.||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-diamond-lapping-plate-80.png||||||Shapton Diamond Lapping Plate||50100||equipment > dmt1 > ||Suppliers > Diamond Sharpening Tools > ||340.000||340.000 ||||||
Average rating is 5
By: Loren Fry
Anaheim,californiaWhile I was familiar with the Shapton product,I was not familiar with Chef Knives to go. What a great treat to find a family owned business that has the best prices and personal service. I got what I wanted,when I wanted it and for a great price with friendly service. I was so impressed I posted the website on the woodworking school boards.
0.3By: Aaron M
NTNo point owning a bunch of glass stones without this. Got mine today after putting it off for a while. Flat stones in about two minutes . Worth the initial outlay,renewed my four stones back to new again. Sharpening is now as quick as it can be,and more accurate.
0.3This Diamond Lapping Plate from Shapton is precision made with a high level of quality control to ensure the plate is as flat as possible. The plate is constructed of glass with diamond aggregate embedded in the glass. To use the lapping plate simply wet the plate and stone with a splash of water then either rub the stone on the lapping plate or vice-versa using a combination of figure-8 motions and/or scrubbing motions in alternating directions.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst120grf||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-120-grit-for-edge-pro-94.png||||||Shapton Glass Stone 120 for Edge Pro||SGEP-120||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||37.000||37.000 ||||||||||||1||1||1||0||||||||Shapton Glass Stone 120 For Edge Pro. This stone is bonded to a plate so it will fit on the edge pro machine. The 120 grit stone is the most coarse stone in the Shapton Glass stone series and these are made at the factory to fit the edge pro. Measures 25mm wide and 150mm long.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst16kfor||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16k-for-edge-pro-77.png||||||Shapton Glass Stone 16K for Edge Pro||SGEP-16K||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||60.000||60.000 ||||||
||0.200 ||||1||1||1||0||||||||Shapton Glass Stone 16K for Edge Pro. Shapton Glass plus Edge Pro equals excellent sharpening results. The Shapton stones are about 6.5 mm thick and will last a long time. These are slow wearing, splash and go stones that come in a unmatched variety of grits for all of your sharpening and polishing needs! Stone Measures 25mm wide and 150mm long.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst4kfore||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-4k-for-edge-pro-77.png||||||Shapton Glass Stone 4K for Edge Pro||SGEP-4K||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||42.000||42.000 ||||||||0.200 ||||1||1||1||0||||||||Shapton Glass Stone 4K/ 3.68 Micron For Edge Pro. Factory cut to about 6.5mm thick, the Shapton Glass stones are a perfect match for the Edge Pro. They're slow-wearing, splash-and-go stones that cut a wide variety of steels and polish very well. They also come in a large variety of grits. Measures 25mm wide and 150mm long.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst5kfore||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-6k-for-edge-pro-77.png||||||Shapton Glass Stone 6K For Edge Pro||SGEP-6K||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||42.000||42.000 ||||||
Average rating is 5
By: John Larsen
Federal Way,WAExcellent product,on time and exactly as represented.
0.3||0.200 ||||1||1||1||0||||||||Shapton Glass Stone 6K/ 2.45 Micron for the Edge Pro.Thick stones at about 6.5mm. Slow wearing Splash and go Excellent paired with the Edge Pro system. Stone Measures 25mm wide and 150mm long.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shapton-stones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stones-65.png||||||Shapton Glass Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||1||1||0||0||||sh6pcstset shglst220gr shaptonglass1 shgl500gr shgl10gr shgl20gr shgl40gr shgl6k shgl80gr shglst10gr shgl16gr shdilapl shglfiho shshstho harohadefebl anguforshst shshpo ||||Shapton offers two lines of sharpening stones: the Ceramic on Tempered Glass (GlassStone) Series, and the Professional Series. The GlassStone series features a layer of the highest quality ceramic sharpening matrix bonded to a polished tempered glass base, whereas the Professional series features a homogeneous ceramic sharpening matrix. These quality stones do not need to be soaked in water; simply splash some on and start sharpening.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst10gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-10-000-grit-78.png||||||Shapton GlassStone 10,000 Grit||50903||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||131.000||131.000 ||||||||||||1||1||1||0||||||||By any measure a 10k edge is a very keen edge. Beyond razor sharp, moving well past mirror finished. For sharpening enthusiasts looking to push the limits of their ability and their steel’s this Shapton Glass 10k water stones is a great option. This stone is a very hard stone both demanding and rewarding precision more than softer stones can. The stone cuts quickly for its grit rating while dishing slowly giving a flatter sharpening surface and extending stone life. Like all Shapton Glass stones the 10k is splash and go so set up is quick and since you use less water, cleanup is easy. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgl10gr||item.||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-1000-grit-156.png||||||Shapton GlassStone 1000 Grit Sale||50202||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||60.000||60.000 ||||These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).||||2.000 ||||1||1||1||0||||||||Often, the coarsest stone used in a typical sharpening session, the 1k stone, is called upon to do the lion’s share of the work. The Shapton Glass 1k waterstone is an outstanding option and value and should be on everyone’s shortlist for this grit range. Shapton Glass stones are very hard stones ensuring the edges they produce are very precise.
The stone cuts very quickly, making sharpening a pleasure rather than a chore, and wears very slowly, making for a long stone life. The edge off the Shapton Glass 1k is a great toothy edge for kitchen applications or a great stepping off point for the higher levels of refinement most high-quality cutlery is capable of taking. While the Shapton Glass 1k is without a doubt a premium stone, the price tag is very reasonable, making it a great value as well as a great performer. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).||2.000 ||||1||1||1||0||||||||Refined edges do not come cheaply. High grit stones can be costly, the time it takes to become proficient as a sharpener is long, and carefully working through a sharpening progression is not without potential setbacks. This 16k Shapton Glass stone is available at a cost savings over its 10k counterpart in the lineup making ultra high grit refinement a little more accessible. Like all Shapton Glass stones the 16k is fast cutting for its grit rating, dishes slowly, and lasts a long time. Since the stone is splash and go, using the stone is a breeze. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g). ||1.000 ||||1||1||1||0||||||||This 2k stone from the Shapton Glass line makes an outstanding choice for a wide range of users. As the Shapton Glass stones are designed to sharpen the most modern and abrasion resistant steels on the market the stones are very fast cutting. With quick cutting speed, most users can use the 2k stone between a coarse stone like the 500 grit and a fine stone like a 6k stone. For users who need to cut the toughest of steels they can shorten the distance between stones by plugging the 2k in between a 1k and 4k making for short and effective sharpening sessions. The Shapton Glass stones are hard stones that produce extremely precise edges while wearing slowly. The stones are also extremely convenient to use since they do not require soaking, just a splash of water. The stone is mounted to a glass backing plate. The stone without the plate measures 210mm x 70mm x 5mm, the glass plate adds 5mm to the thickness. ||2.000 ||||1||1||1||0||||||||For knife enthusiasts keeping their knives sharp and in peak condition is integral to owning high end cutlery. This coarse 220 grit water stone from the Shapton Glass line makes setting bevels and repairing chips easy. Like all Shapton Glass stones this stone is designed to handle the most abrasion resistant steels with aplomb. The stone is renowned for cutting fast, wearing slowly, and giving extremely precise bevels and is coveted for requiring no soak, only a quick splash of water to get working. The white ceramic stone is mounted on a glass backing plate. The stone (without glass plate) measures 210mm x 70mm x 5mm. The glass plate adds an additional 5mm to the thickness of the stone. ||2.000 ||||1||1||1||0||||||||Whether you own the 120 grit Shapton Glass stone and need to segue to a medium grit stone or simply need a coarse stone to do a makeover on your favorite knife, the Shapton Glass 320 grit water stone offers outstanding performance in a very convenient package. The Shapton Glass line of stones has an outstanding reputation for cutting quickly, producing precise edges, and wearing slowly. The Shapton Glass stones are perhaps most prized for their splash and go convenience, no soaking required to get started and minimal water to clean up when the session is done. This ceramic stone is mounted to a glass backing plate. The stone measures 210mm x 70mm x 5mm with the glass mounting plate adding an additional 5mm of thickness.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgl40gr||item.||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-4000-grit-214.png||||||Shapton GlassStone 4000 Grit||50103||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||69.000||69.000 ||||||||2.000 ||||1||1||1||0||||||||For many sharpening progressions the 4k stone has a pivotal role. The 4k is often the first “fine” or “finishing” stone used. Following something in the 1k range, the 4k can produce a toothy but refined edge for a wide range of cutlery applications, or it can continue polishing an edge before stepping to an ultra-refined 8k or even 10k finish. The Shapton Glass 4k makes an excellent option in this grit range with the Shapton Glass line’s characteristic hardness helping produce precise edges, its fast cutting and slow dishing, and its splash and go convenience. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g). ||2.000 ||||1||1||1||0||||||||The 500 grit Shapton Glass water stone offers enough flexibility for most users to do chip repairs as needed while doubling as a first stone in a normal sharpening progression. This versatility couples with Shapton Glass’ reputation for performance to warrant putting this stone on anyone’s shortlist for coarse grit water stones. The Shapton Glass line is designed to cut the most abrasion resistant steels on the market. The stones are hard for precise bevel setting and they cut quickly while wearing slowly all with the added convenience of requiring no soaking. Just spray the stone with water and get to work. The 500 grit Shapton Glass stone is 210mm x 70mm x 5mm and is mounted to a glass plate which adds 5mm to the thickness of the stone. ||2.000 ||||1||1||1||0||||||||Straight razor users consider the 8k edge the coarsest edge that will shave comfortably. This Shapton Glass 8k water stone would be a great choice whether the razor’s edge you are putting on is going on a straight razor, a kitchen knife, or a shop tool. Shapton Glass stones are noted for their high hardness which lends itself to more precise edges, slower dishing, and longer stone life. The Shapton Glass stones also have great reputations for cutting very quickly and being extremely easy to use since they only need a splash of water to get to work, no soaking required. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g). ||2.000 ||||1||1||1||0||||||||A favorite among sharpeners across many mediums, the Shapton Professional series is designed with speed and durability in mind. Non-absorbent, these stones are splash and go, not requiring any soaking. In addition, we find they cut very quickly and, while they are harder stones, they provide very good feedback. Each stone in the Professional series comes with a slotted storage box which conveniently doubles as a stone holder.
The Shapton Pro 320 grit stone is quite versatile as it can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like Powder Metal variants. These stones measure 8.25” x 2.75” each.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro20||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-2000x-107.png||||||Shapton Pro Green 2000 Grit||K0703||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||60.000||60.000 ||||||||2.000 ||||1||1||1||0||||||||Like the rest of the Shapton Professional series, this 2000 grit synthetic stone is hard, cuts quickly, and is splash and go. This particular choice is an excellent stone prior to finishing in a sharpening progression. Indeed, some sharpeners will not go beyond this stone due to the refined, yet toothy, edge that can be achieved through polishing strokes after burr formation. The stone is also frequently followed by light work with a Shapton Pro 5000 or 8000 grit stone for a bit of extra refinement when used on kitchen knives. A storage box that doubles as a stone holder is included by the maker. These stones measure 8.25” x 2.75” each.
We are an authorized dealer of Shapton and buy these stones directly from the factory in Japan. We ship these stones and service them from our office in Madison, WI.||2.000 ||||1||1||1||0||||||||Shapton Professional Stones are widely regarded as some of the most consistent and dependable sharpening stones on the market. Designed with hardness and speed in mind, these synthetic stones cut quickly while maintaining excellent wear resistance. They are also splash-and-go, meaning there is no soaking required — just add water and start sharpening.
Each stone in the Professional lineup is engineered for a specific role, from repairing chips and reshaping edges to fine polishing and razor finishing. This carefully structured range makes the Shapton Pro series a go-to choice for both professionals and serious home cooks who want reliable performance and predictable results.
The Shapton Pro 8000 grit offers a higher level of refinement than the 5000 grit, making it a popular finishing stone for kitchen cutlery and a valuable mid-point in straight razor progression. It also works well in edge-trailing and stropping applications for ongoing knife maintenance. These stones measure 8.25 inches x 2.75 inches each.
Ships from Madison, WI.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro10||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1000-grit-water-stone-1.png||||||Shapton Pro Orange 1000 Grit||K0702||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||45.000||45.000 ||||||||2.000 ||||1||1||1||0||||||Shapton Pro 1000 Grit Water Stone – Fast Japanese Sharpening Stone||We are now purchasing and importing these stones directly from Shapton in Japan and are a registered distributor for them. We will be providing warranty support if you have issues with them. The name of the Pro stones is Kuromaku Professional and these are the same stones as the old Shapton Professionals.
One of the most highly regarded series of synthetic stones on the market, the Shapton Professional line is designed with speed and ease of use in mind. The stones cut very quickly and require no soaking, simply splash and go. Combined with very good feedback, high levels of refinement at their given grit rating, and resistance to wear and dishing, it is no wonder Shapton Pro stones are some of our top sellers. Shapton includes a very handy case with each stone that can double as a stone holder.
The 1000 Grit Pro is considered medium grit and is an excellent stone to start most maintenance edge work with and is also an indispensable transition stone between edge setting and polishing grits in a full progression.
This stone measures 8.25” x 2.75”.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shaptonpro1||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1500x-108.png||||||Shapton Pro Sky 1500 Grit||K0707||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||48.000||48.000 ||||||||2.000 ||||1||1||1||0||||||||The Shapton Professional series of stones is designed to provide a quick cutting, splash and go sharpening experience without compromising on the quality of edge achieved at various grit levels. These qualities, along with the high level of wear resistance exhibited by the Shapton Pro line, make the stones one of the best reviewed series on our site.
The 1500 grit Shapton Pro is a user favorite in kitchen knife progressions. Many experienced sharpeners enjoy this stone at the end of a full progression, just prior to a higher grit finishing work. While results will vary by steel and the treatment that the steel receives, the 1500 grit Shapton Pro is usually described as providing the right balance of refinement and tooth for most kitchen applications. These stones measure 8.25” x 2.75” each.
*Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.||2.000 ||||1||1||1||0||||||||Shapton Professional stones are highly regarded for the speed at which they cut, resistance to dishing and wear, and the splash and go characteristics associated with this ceramic medium. Fairly hard, these stones provide excellent feedback and achieve very nice levels of finish in the medium and higher grits.
The Shapton Pro 5000 grit stone is an excellent choice as a finishing stone while sharpening kitchen knives or a transition stone during a razor progression. Like the rest of the series, this stone comes with a slotted storage case for uniform drying which also doubles as a stone holder. These stones measure 8.25” x 2.75” each.
*Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro15gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-15000x-91.png||||||Shapton Pro Yellow 12000 Grit||K0705||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||90.000||90.000 ||||||||2.000 ||||1||1||1||0||||||||Shapton developed their incredibly popular Professional series of sharpening stones with speed, ease of use, and durability in mind. The stones cut and polish quickly, require no soaking or immersion, and provide good feedback during edge development. This series comes with a very handy storage box that doubles as a stone holder for use when a full sharpening set-up is not on hand.
The Shapton Pro 12K grit stone will provide a highly refined, mirror finish to most edges. This stone will be most appropriate for use on razors or for very, very light finishing applications on certain kitchen steels. These stones measure 8.25” x 2.75” each. We are an\ authorized dealer for Shapton in the USA, and we are shipping them from our office in Madison, WI.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpr15kfored||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-15k-for-the-edge-pro-80.png||||||Shapton Professional 15K For the Edge Pro Closeout||EPSP15K||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||50.000||50.000 ||||||||0.100 ||||1||1||1||0||||||||Shapton Professional 15K For the Edge Pro (these were called 15K by the previous US distributor but Shapton now calls them 12K and they're the same stones). The Shapton Professional series has a large following and we were fortunate enough to persuade the factory in Japan to make these custom sized stones to fit the Edge Pro. We're the only ones they cut these stones for at the factory for better cuts and accuracy. We highly recommend these excellent stones compared to the stock edge pro stones. Try one and you'll see why they're universally loved by knife sharpeners around the world.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-22.png||||||Shapton Rockstar||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||shro320grces shro500grces shro10gr shro20grcesh shro40grcesh ||||Introducing the 2023 Shapton Rockstar series – the zenith of ceramic sharpening excellence. Shapton's new line of stones offers a crystallization of Shapton's unparalleled expertise in sharpening and is designed to give you crisp, clean edges in record time.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-1000-grit-46.png||||||Shapton Rockstar 1000 Grit Ceramic Sharpening Stone||60216||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||35.500||35.500 ||||||||||||1||1||1||0||||||||Shapton Rockstar line is new for 2024 and is the pinnacle of ceramic sharpening stones.RockStar: a sharpening tool containing the distilled essence of Shapton’s skill.
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing. Length: 210 mm Width: 70 mm Thickness: 10 mm Particle Size: 11 Micron Made in Japan Length: 210 mm Width: 70 mm Thickness: 25mm Grit: 2000 Made in Japan Length:210 mm Width:70 mm Thickness: 25mm Grit 320 Made in Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro40grcesh||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-4000-grit-ceramic-sharpening-stone-72.png||||||Shapton Rockstar 4000 Grit Ceramic Sharpening Stone||60117||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||45.000||45.000 ||||||||||||1||1||1||0||||||||Shapton Rockstar 4000 Grit Ceramic Sharpening Stone. Shapton Rockstar line is new for 2023 and is the pinnacle of ceramic sharpening stones. RockStar: a sharpening tool containing the distilled essence of Shapton’s skill
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – they recommend a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing. Dimensions:
Length:210 mm Width:70 mm Thickness:10 mm Paritcle Size: 3 Micron Made in Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro500grces||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-500-grit-ceramic-sharpening-stone-66.png||||||Shapton Rockstar 500 Grit Ceramic Sharpening Stone||60116||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||35.000||35.000 ||||||||||||1||1||1||0||||||||Discover the satisfaction and ease of sharpening when you work with the Shapton Rockstar 500 Grit, Ceramic Sharpening Stone. Shapton Rockstar line is new for 2024 and is the pinnacle of ceramic sharpening stones. RockStar: a sharpening tool containing the distilled essence of Shapton’s skill.
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing. Length: 210 mm Width: 70 mm Thickness: 25mm Particle Size: 25 Micron / 500 Grit Made in Japan ||8.000 ||||1||1||1||0||||||||Sharpening can be a messy undertaking. Even with splash-and-go stones like Shapton ceramic water stones, water puddles around the work area and mud from the stone and steel swarf can stain porous surfaces. Clean-up can be time consuming and frustrating, making sharpening a decidedly unrewarding exercise. The Shapton Sharpening Pond is made with high quality materials to give a dedicated, enclosed area for sharpening. The base is water tight and constructed of rubber walls with a textured glass bottom. The pond ensures that stone holders have a secure platform to rest on and the flotsam and jetsam of sharpening stays put for easy cleanup. ||6.000 ||||1||1||1||0||||||||The Shapton Stone Holder is an excellent addition to any Shapton Glass set of sharpening stones. The base’s slip-resistant feet make for a stable sharpening surface while the added height is more ergonomic and affords additional knuckle clearance. The base is sized to work with the Shapton Sharpening Pond for easier clean up and also pairs with the Shapton Glass Diamond Lapping Plate for flattening dished stone surfaces. As freehand sharpening causes fatigue while rewarding consistency, making the workstation more ergonomic is an often overlooked way to improve the effectiveness of sharpening sessions--but not in this case.
It measures 10 inches long, 3 3/8 inches wide and 2 1/4 inches tall and weighs a hefty 4.5 pounds.||0.200 ||||1||1||1||0||||||||The polishing tapes feature sticky backs and mount on to the Sharpening/Polishing Tape Blank so they can used in the machine, just like the stones.
Please choose the type of blank you want. The thick ones are meant to be used with the fine tapes and the thin blanks are meant for the replacement stones.||"Choose Size" "Thin For Stones" "Thick For Tapes (+2.50)"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpo||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-ponds-63.png||||||Sharpening Ponds||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||shshpo yasttr ||||If you're working in a shop or use a counter and want to keep from getting water all over the place a sharpening pond is what you need. Here is a nice selection of them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sharpening-steels||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-steels-119.png||||||Sharpening Steels||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||1||1||0||0||||ckblceshrod id12cerodwna mac-black-ceramic-honing-rod nast25mi suerccero shforboandid sasuerfi ||||Sharpening steels are really misnamed. For the most part these tools help you hone a knife so they should be called honing rods. Honing is basically the process where you push the metal on the edge back into alignment. Sharpening actually grinds the edge. The only steels that grind metal are the ceramic and diamond steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shstse||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stone-sets-81.png||||||Sharpening Stone Sets||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||sh6pcstset||||||||0||1||0||0||||sh6pcstset haamstkit ||||We have a number of sets that we have assembled with the help of our staff and customers to make it easy to order combinations that work well. Here you can find them all in one place.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sharpening-stones||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stones-148.png||||||Sharpening Stones||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||1||1||0||0||||shglkachst arst atomaplates besterstones chosera-stones cost dmt edgepro fislst imanishistones nashst kingstones allnast superstones nanohone shapton-stones shaptonpro shro shac shstse cerax ||||We're not completely sure but we think we now have the largest selection of sharpening stones on the face of the earth. If you're interested in something and don't see it here please contact us and we'll try to get it. Most of the stones you see here are Japanese water stones, both synthetic and naturals. There is also a wide selection of stone holders, flatteners, and other items that will help you get a razor sharp edge on all your sharp tools and knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shaosu||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-aogami-super-78.png||||||Shibata Aogami Super||||specials > forknco > shibataknives > ||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||||0||1||0||0||||shaspe13 shkoasbu16 shtiba shibatatank shkoasgy21 koasgy24 shknst tikntapa ||||Takayuki Shibata lives and works in a suburb of Hiroshima, and his claims to knife-nut fame are his laser-thin, hammer forged knives with excellent grinds and outstanding out-of-the-box sharpness. The knives in this section use Aogami Super Steel and are clad with stainless steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkoasgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-as-gyuto-210mm-196.png||||||Shibata AS Gyuto 210mm||SKAS-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of AS knives. His knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.
The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble knife. This knife is almost like a scaled down version of his KS clone, and as such boasts a slim profile, shorter blade height and a thin, finely crafted tip. The grinds are really well executed and his attention to details in design and construction are what we love to see in a blacksmith's work.
The Shibata AS Gyuto is an easy-to-maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting. Each knife comes with a very well-made octagonal handle with pakka wood ferrule. Maker: Takayuki Shibata Brand: AS Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super Steel) Edge Grind: Even (See Choil Shot) Handle: Octagonal Rosewood Ferrule: Black Pakka Wood Weight: 5.0 oz (142 g) Edge Length: 212 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|koasgy24||item-1||solidtemplate||shaosu||https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-as-gyuto-240mm-98.png||||||Shibata AS Gyuto 240mm||SKAS-G240||specials > forknco > shibataknives > shaosu > ||Resources > For Knife Collectors > Shibata Knives > Shibata Aogami Super > ||270.000||270.000 ||||||||||||1||1||1||0||||||||We asked Shiba to offer us his interpretation of the classic French profile chef knife, a shape that became famous before he was born! He decided to make this knife from Aogami Super high carbon steel. This is the first of his blades that we have sold made from this steel. His usual fare is knives forged from R2.
The result is a wonderfully light and balanced blade. Shibata-san is a master sharpener and these knives are hair-splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time. The core steel is covered with a softer stainless steel cladding which adds to the strength and durability of the blade. The fine-looking blade is augmented with an equally well-executed octagonal handle. Maker: Takayuki Shibata Brand: Kotetsu AS Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super Steel) Edge Grind: Even (See Choil Shot) Handle: Octagonal Rosewood Ferrule: Black Pakka Wood Weight: 6.1 oz (174 g) Edge Length: 244 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shaspe13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-petty-135mm-303.png||||||Shibata AS Petty 135mm||SKAS-P135||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is one of our favorite blacksmiths and he is turning out some really well-crafted and thought-out blades. Shibata-san lives and works in a suburb of Hiroshima. He is becoming very well known in the knife world for his laser thin, hammer forged knives that have excellent grinds and outstanding out of the box sharpness.
This is certainly the case with this lovely little petty knife. Everything about it screams quality, combined with purity of form and function. The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble blade.
The Shibata AS Petty is a beautiful workhorse, both in terms of versatility and durability. It is a very thin blade which results in a light and responsive knife. Small ingredients, herbs, filleting jobs, and intricate food preps will be handled with the utmost control. It is an easy to maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting.
Each knife comes with a very well-made octagonal handle with a pakka wood ferrule. Maker: Shibata San Location: Fukui City Construction: San Mai, Hammer Forged Edge Steel: AS Weight: 2.2 oz (62 g) Edge Length: 140 mm Total Length: 266 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkoasbu16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-as-bunka-165mm-113.png||||||Shibata AS Santoku 165mm||SKAS-S165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is a young blacksmith who lives and works out of his shop in Fukuyama City, a suburb of Hiroshima, Japan. Shibata-san is becoming very well known in the knife world for his laser thin, hammer forged knives that boast some excellent grinds and outstanding out-of-the-box sharpness.
The Shibata AS Santoku is made from Aogami Super steel with a soft stainless steel cladding that has a really nice, smooth finish. Shibata-san hammer forges these knives using the san-mai technique of laminating. San-mai roughly translates to three flat objects. The outer layer, or jigane, is only applied to each blade face. It does not wrap over the spine. While the hagane (inner core) is reactive, the stainless cladding reduces the work needed to maintain the blade and prevent corrosion.
The santoku knife is probably the Japanese knife that is most established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and chef knife versatility. These particular knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards. Maker: Takayuki Shibata Location: Fukuyama City, Hiroshima Prefecture, Japan Brand: Shibata AS Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super Steel) HRC: 62+ Type: Santoku Edge Grind: Even (See Choil Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (126 g) Edge Length: 168 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shibatatank||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-tank-180mm-153.png||||||Shibata AS Tank 180mm||SKAS-T180||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||399.950||399.950 ||||||||||||1||1||1||0||||||||Our regular customers and followers know that we enjoy bringing outside-the-box knives, makers, materials, and methods to the CKTG store. It is one of the things that defines us, and in the case of this extraordinary blade, sets yet another high mark in this quest for the unusual!
While at first glance the Shibata AS Tank is as different a knife as we have seen, it is in fact more of a melding of a couple of classic blade designs. Obviously, a cleaver is the first that comes to mind. While the Tank appears to be extra tall, it follows the average blade length to height ratio normally found on this popular knife. The second knife of this marriage is of course the bunka. The tip is the most obvious design element and this is what has been transferred to the Tank. Like the bunka, but unlike the cleaver, it has a pronounced belly towards the reverse tanto tip. This knife is a collaboration between Shiba and Ikeda who both bring their unique expertise to the knife. Ikeda does the forging and Shiba does the sharpening.
So, while this might have some people scratching their heads over what and why, we think this is a very interesting cross pollination of two incredibly versatile knife types.
The Tank is made from Aogami Super steel with a soft stainless steel cladding that has a kurouchi finish. Lest we forget, this knife caries all of the outstanding attributes that Shibata-san endows in his knives, in this case a beautifully executed grind and wonderful behind the edge thinness. Lastly, the uniqueness of the knife is further enhanced with the inclusion of a hand engraved date stamp on each blade, attesting to the date of manufacture. A lovely octagonal handle made from rosewood completes this compelling and unusual package. Blacksmith: Ikeda San Sharpener: Shibata San Location: Hiroshima, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Cladding: Stainless Steel Rockwell Hardness: 63-64 Handle: Rosewood Octagonal Blade Length: 182mm Weight: 10.7oz Height: 88mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkakn2||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-knives-83.png||||||Shibata Kashima Knives||||specials > forknco > shibataknives > ||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||||0||1||0||0||||shkar2gy211 shkar2gy24 shibataskillet shknst tikntapa ||||Kashima is the name of a ship and these knives glide through food like a good boat glides through water.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2gy211||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-210mm-276.png||||||Shibata Kashima R-2 Gyuto 210mm||SKR2-KashG210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Rarely has a new knife to our store been received with such anticipation as the Shibata Kashima R-2 Gyuto 210mm. We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise.
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife. Brand: Kashima Maker: Takayuki Shibata Region: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: R-2 Powdered Stainless Cladding: Stainless HRC: 62 Edge Grind: Even, See Choil Shot Engraving: Hand Engraved Handle: Bubinga Octagonal Ferrule: Black Pakka Wood Total Weight: 4.5 oz (128 g) Edge Length: 212 mm Total Length: 352 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-gyuto-240mm-bog-oak-285.png||||||Shibata Kashima R-2 Gyuto 240mm||SKR2-KashG240||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Shibata Kashima R-2 Gyuto 240mm. Rarely has a new knife to our store been received with such anticipation as the Shibata Kashima R-2 Gyuto 240mm. We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise.
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife. Brand: Kashima Maker: Takayuki Shibata Region: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: R-2 Powdered Stainless Cladding: Stainless HRC: 62 Edge Grind: Even (See Choil Photo) Engraving: Hand Engraved Handle: Bubinga Octagonal Ferrule: Black Pakka Wood Weight: 5.3 oz (152 g) Edge Length: 244 mm Total Length: 394 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shibataknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/shibata-knives-71.png||||||Shibata Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||shaosu shkakn2 shkokn wejatocapa ||||Takayuki Shibata is turning out some excellent quality knives with premium steels and excellent grinds. His first offering is a nice series of SG-2 stainless knives called Koutetsu. They are thin, evenly ground lasers with excellent cutting performance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shknst||item-1||solidtemplate||wejatocapa||https://s.turbifycdn.com/aah/chefknivestogo/shibata-knives-sticker-114.png||||||Shibata Knives Sticker||ShibaSticker||specials > forknco > shibataknives > wejatocapa > ||Resources > For Knife Collectors > Shibata Knives > West Japan Tools Carbon Pans > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||This Shibata knives sticker measures 3" in diameter.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkokn||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-knives-64.png||||||Shibata Koutetsu Knives||||specials > forknco > shibataknives > ||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||||0||1||0||0||||shkope80 shkor2ko13 shkor2pe15 shkobu17 shba19gy shkogy21 shkor2bobu21 shkor2gy24 shkor2su27 shibataskillet shknst tikntapa || NO BONES OR FROZEN FOODS||Here is our complete selection of Shibata Koutetsu Knives. Mr. Shibata is one of the finest sharpeners on our website and we think you'll be impressed by the cutting ability of his laser thin knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkor2bobu21||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r2-boss-bunka-215mm-4.png||||||Shibata Koutetsu R-2 Boss Bunka 215mm||Boss-Bunka||specials > forknco > shibataknives > shkokn > ||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Shibata Koutetsu R2 Migaki Boss Bunka 215mm. These are on order and we expect them soon. Please enter your email if you want to be notified when they arrive. We'll update pictures once we get them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkobu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-bunka-175mm-107.png||||||Shibata Koutetsu R-2 Bunka 185mm||SKR2-B185||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||245.000||245.000 ||||||||2.000 ||||1||1||1||0||||||||Takayuki Shibata is a master of this steel and we love the lasers that come out of his small workshop in a suburb of Hiroshima. He is one of the best sharpeners we know and that ability is so important when making knives from this material that are as thin as these.
Shiba fashions his blades out of R-2 stainless powdered steel. Many knife aficionados like this stainless alloy for the extremely thin blades that can be fashioned from it. Knives made of R-2 steel can be sharpened to a narrow degree angle which results in an amazingly fine cutting edge. The R-2 steel is hardened to between 62-63 HRC, which is an impressive number!
The fit and finish are of the very highest standards. The blade faces have a rough finish to reduce friction between the food and the knife, while the spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
Bunka knives combine compact dimensions and versatility. The relatively tall blade makes for a good hand to board clearance while the flat profile is perfect for vegetable prep, especially for push cutters. That great looking pointed tanto style tip is great for detail work and getting into tight places. It looks cool too! Weight: 4.9 oz (138 g) Edge Length: 185 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkogy21||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-gyuto-210mm-159.png||||||Shibata Koutetsu R-2 Gyuto 210mm||SKR2-G210||specials > forknco > shibataknives > shkokn > ||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||290.000||290.000 ||||||||2.000 ||||1||1||1||0||||||||The Shibata Koutetsu line of R-2 knives are made by young bladesmith Takayuki Shibata out of his shop in Fukuyama City, Hiroshima, Japan. His first line of kitchen knives have a very distinctive design philosophy which can best be explained by the master himself:
"In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn't make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken."
Shiba makes use of the popular R-2 powdered stainless steel alloy to fashion the jigane (inner layer) which then receives a hagane (outer layer) of a softer stainless steel. A lovely hand-executed rough finish is applied to this layer to aid in food release, especially in items with a high water content.
These laser-like blades are finished to the highest standards and then matched to a lovely octagonal rosewood handle and pakka wood ferrule.
If you look at the 4th photo you can see a carrot sliced on the right was cut by a good, but ordinary, kitchen knife. The slice on the left was cut by a Shibata Koutetsu.
We think Shibata-san is really onto something, and we think you might agree! Weight: 4.9 oz (140 g) Edge Length: 211 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm NO BONES OR FROZEN FOODS Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkor2gy24||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-r-2-gyuto-240mm-658.png||||||Shibata Koutetsu R-2 Gyuto 240mm||SKR2-G240||specials > forknco > shibataknives > shkokn > ||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||315.000||315.000 ||||||||||||1||1||1||0||||||||R-2 steel is manufactured by the Kobelco Steel Company. It is a powdered steel which exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. The same steel can be found in other knives but it is called SG-2. These are the same alloys but the SG-2 brand is resold and rebranded by Takefu Specialty Steels. We don't have a saya that fits this knife.
Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of Kotetsu knives. Kotetsu translates to "ironclad," which was the name given to the first ironclad battleship in the Japanese Navy. It had a very distinctive pointed bow, which allowed it to carve through water with ease and efficiency.
This is the basic mantra of his knives. They are made very thin -- laser thin. They are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are of the very highest standards. The sides of the knife have a rough finish to reduce friction between the food and the blade. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
The final word on these unique and beautiful knives belongs to the master. "In my kitchen and in my workshop, I am always thinking about you, my customer. I hope that my knives will surprise and delight you. May your cooking life be enriched! With loving thanks from my kitchen to yours." -Shiba Maker: Shibata San Location: Fukuyama City Construction: Hammer Forged, San Mai Steel: R2 Weight: 6.2 oz Edge Length: 250 mm Total Length: 386 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm NO BONES OR FROZEN FOODS Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkor2ko13||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-r-2-ko-bunka-135mm-154.png||||||Shibata Koutetsu R-2 Ko-Bunka 135mm||SKR2-KB135||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||220.000||220.000 ||||||||||||1||1||1||0||||||||We are proud to offer the first knives designed and crafted by Takayuki Shibata of Fukayuma City, Hiroshima. The Shibata Kotetsu line of knives are made using a core of R-2 stainless powder steel covered with an outer layer of a softer stainless alloy. The inner core is hardened to a HRC rating of 62-63. This 2-steel combination is easier to sharpen, keeps its edge longer, and it resists damage better.
This good looking ko-bunka is a perfect example of the fine grind and extremely well done fit and finish exemplified by the Kotetsu line. These are thin blades designed with a fairly constant spine thickness almost to the tip. And speaking of tips, the unusual pointed tip of all Shibata-san's knives are inspired by the bow of Japan's first ironclad warship. It has a generous blade height for extra finger clearance. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
The short length of the ko (short) bunka results in a very nimble and quick cutter. The laser grind and superb out-of-the-box edge further emphasize the excellent cutting and slicing abilities of this compact and beautifully finished knife. Weight: 3.0 oz (86 g) Edge Length: 140 mm Total Length: 267 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm Please note the small name change to "Koutetsu" as of 6/11/2021||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkor2pe15||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-r-2-petty-150mm-156.png||||||Shibata Koutetsu R-2 Petty 150mm||SKR2-P150||specials > forknco > shibataknives > shkokn > ||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is the maker of these excellent knives featuring R-2 powdered stainless steel. They are very thin blades with exceptional 50/50 grinds and steep edges that are designed for superior cutting performance.
The Japanese knife industry is passionate about R-2 steel and many fine products made from this steel show why. They hold a sharp edge and they are very durable. Most users of this knife find that it is very easy to use and to sharpen. Cutting most produce requires very little pressure on the knife. Powder metal technology has advanced in the making of knives and the R-2 steel exemplifies this. This knife is strong, lightweight, and possesses a fine aesthetic appearance. The fit and finish are as good as it gets.
The core steel is covered with a softer stainless steel cladding, which adds to the strength and durability of the blade. Shiba has this to say about the cladding finish: "The sides of my knife have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content. My knife's rough sides break up the water's surface tension, allowing the blade to slide through more easily."
Each knife comes with a well-made octagonal handle and pakka wood ferrule. Maker: Shibata san Construction: San Mai, Hammer Forged Edge Steel: R-2 Stainless Cladding: Stainless Weight: 2.8 oz (82 g) Edge Length: 154 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 33 mm Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkope80||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-petty-80mm-93.png||||||Shibata Koutetsu R-2 Petty 80mm ||SKR2-P80||resources > petty-knives > 75pekn > ||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||We are very pleased to be able to offer this new line of knives from talented young blacksmith Takayuki Shibata. His first efforts use the popular stainless steel powdered alloy known as R-2.
R-2 steel is a proprietary powdered alloy made by the Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 62-63 HRC.
All of Shibata-san's R-2 knives feature an elegant and useful tip design inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Kotetsu (literal translation of ironclad). The core R-2 steel is covered in a softer stainless steel, the sides of which have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content.
The 80mm petty is a really unusual looker. It is primarily intended for in-hand detail work and garnish production. It is super thin and finished to a very high standard. The octagonal rosewood and black pakka wood handle is large for the size of blade but gives the knife a very controlled feel and great balance. This is a fun knife that will find many uses around the kitchen. Steel: R-2 Stainless Cladding: Stainless Edge Grind: 50/50 Handle: Rosewood Octagonal Weight: 1.9 oz (56 g) Edge Length: 82 mm Total Length: 212 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm HRC: 62-63 Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkor2su27||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kothetsu-r-2-sujihiki-270mm-96.png||||||Shibata Koutetsu R-2 Sujihiki 270mm||SKR2-S270||specials > forknco > shibataknives > shkokn > ||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||345.000||345.000 ||||||||||||1||1||1||0||||||||The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western slicers. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pates. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often regarded as the Western-style equivalent of the traditional yanagi knife. It is perfect for those wishing to do their "sushi thing" without the added complexity of using and maintaining a single bevel blade.
Shibata-san crafts extremely well-finished knives from a core steel of R-2 powdered stainless alloy. They are laser-like blades with extremely well-executed grinds and edges. The spine and heel are nicely smoothed for comfort and the out-of-the-box edge feels like it was refined on the very best natural stones.
The Koutetsu line of knives harmoniously incorporates the cool look of a bunka with the kiritsuke shape throughout the entire collection. It translates particularly well with this sujihiki, resulting in a sword-like appearance. This is a wonderfully light and balanced blade. Shibata-san is a master sharpener, and these knives are hair-splittingly sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time.
The Koutetsu sujihiki is completed with a traditional octagonal rosewood handle with a pakka wood ferrule, which is finished to match the high standards of the blade. Weight: 5.2 oz (147 g) Blade Length: 270 mm Total Length: 429 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shba19gy||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-battleship-195mm-gyuto-105.png||||||Shibata Koutetsu R2 Battleship Gyuto 195mm||SKR2-BattG190||specials > forknco > shibataknives > shkokn > ||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||245.000||245.000 ||||||||||||1||1||1||0||||||||The Shibata R-2 Battleship Gyuto 195mm is a new blade design from the forge of the ever-inventive blacksmith Takayuki Shibata. Over the past year we have become big fans of this young blacksmith and the wonderful kitchen knives he is producing. His first designs featured a reverse tanto style tip that was inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Kotetsu (literal translation of ironclad). This new knife also has that classic reverse short sword tip but with a more pronounced angle and point.
The knife is made from R-2 stainless steel that has been hammer forged, san-mai style, with a softer stainless outer layer. The blade face is given a subtle hair line finish and hand-engraved kanji. The edge profile has a slight belly over almost the entire length which will find particular favor with rocking style users. Combine the shorter length of the edge with the fine pointed tip design, and you have a very versatile knife for both regular processing duties as well as more detailed work.
The coupling of a traditional jarrah wood and black pakka wood handle with this fine looking blade results in a great looking knife, one that is dexterous in hand, nimble in use, and offers a real balance of performance and ease of maintenance.
Yet another winner from Shibata-san! Maker: Shibata-San Location: Fukuyama City Construction: Hammer Forged, San Mai Cladding: Stainless Edge Steel: R-2 HRC: 62 Engraving: Hand Engraved Type: Gyuto Grind: Double Sided Edge: 50/50 Handle: Jarrah Wood Octagonal (See photos) Ferrule: Black Pakka Wood Weight: 4.8 oz (136 g) Edge Length: 202 mm Total Length: 342 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtiba||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-tinker-barracuda-36.png||||||Shibata Tinker Barracuda||Tinker-Barra||resources > boning-knives > ||Knife Types > Boning Knives > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Introducing the Tinker Barracuda, a masterfully crafted knife that embodies precision, artistry, and performance. Forged from Aogami Super steel, it boasts a soft stainless steel cladding with a striking kurouchi finish, blending durability with a rustic aesthetic.
True to Shibata-san’s renowned craftsmanship, this knife features a meticulously executed grind and an exceptionally thin edge, ensuring effortless cutting performance. Adding to its uniqueness, each blade is hand-engraved with a date stamp, marking the exact day of its creation—a rare touch that enhances its collectible appeal.
Completing this exquisite package is an elegant octagonal rosewood handle, offering both beauty and comfort in hand. The Tinker Barracuda isn’t just a knife—it’s a statement piece for serious chefs and collectors alike.
Blacksmith: Ikeda San Sharpener: Shibata San Location: Hiroshima, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Cladding: Stainless Steel Rockwell Hardness: 63-64 Handle: Rosewood Octagonal Blade Length: 165mm Total Length: 300mm Weight: 4.5oz / 128g Height: 39mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtamagisa16||item.||solidtemplate||tanaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-22.png||||||Shigeki Tanaka Majiro Ginsan||||specials > forknco > tanaka-knives > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > ||||||||||||||||0||1||0||0||||majiro shtamagina16 shtamagisa161 shtamagigy21 ||||Shigeki Tanaka lives and works in Miki, Japan following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtamagigy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-gyuto-210mm-14.png||||||Shigeki Tanaka Majiro Ginsan Gyuto 210mm||TA-MAJIRO-G210GY||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||246.000||246.000 ||||||||||||1||1||1||0||||||||In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008. Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 4.2 oz (120 g) Edge Length: 211 mm Total Length: 351 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 49.5 mm Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 5.3 oz (152 g) Edge Length: 165 mm Overall Length:305 mm Spine Thickness at Heel: 2.7 mm Blade Height at Heel: 49.6 mm Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 2.0 oz (56 g) Edge Length: 114 mm Overall Length: 243 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 28.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtamagisa161||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-santoku-165mm-61.png||||||Shigeki Tanaka Majiro Ginsan Santoku 165mm||TA-MAJIRO-SA165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||149.950||149.950 ||||||||||||1||1||1||0||||||||In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008. Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 3.9 oz (110 g) Edge Length: 170 mm Total Length: 302 mm Spine Thickness at Heel: 2.9 mm Blade Height at Heel: 47.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtabl2na16||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-blue-2-nakiri-165mm-110.png||||||Shigeki Tanaka Nashiji Blue #2 Nakiri 165mm||TA-N165N-W||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||159.950||159.950 ||||||||||||1||1||1||0||||||||Shigeki Tanaka Nashiji Blue #2 Nakiri 165mm. The knife is hammer-forged by Shigeki and features a nice nashiji with hand-engraved kanji on the face of the blade. The cladding is stainless steel and the core steel Aogami #2, a premier carbon steel capable of taking extremely keen edges and holding those edges through large volumes of produce. The grind is very thin and evenly ground which gives the knife outstanding performance. The handle is an upgraded walnut octagonal with black pakka ferrule. As with any hand-produced item, these knives do vary from one another. Please wipe the knife-edge dry after washing it to avoid rusting. Blacksmith: Shigeki Tanaka Location: Miki Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 HRC: 62 +- Blade Grind: Even, Double Bevel Cladding: Stainless Finish: Nashiji Engraving: Hand Chiseled Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 5.2oz Blade Length: 165mm Total Length: 310mm Spine Thickness at Base: 2.5mm Blade Height: 49mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kyaobu17||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/kyohei-aogami-bunka-170mm-95.png||||||Shindo Blue #2 Bunka 170mm||Shindo-B170||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite among our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening. Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 4.2 oz (120 g) Edge Length: 170 mm Total Length: 314 mm Spine Thickness at Heel: 4.5 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-funayuki-165mm-105.png||||||Shindo Blue #2 Funayuki 165mm||Shindo-F165||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening. Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 HRC: 62 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 4.1 oz (116 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kyshbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/kyohei-shindo-blue-2-gyuto-210mm-223.png||||||Shindo Blue #2 Gyuto 210mm||Shindo-G210||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||115.000||115.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite among our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening. Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 5.4 oz (154 g) Edge Length: 219 mm Total Length: 355 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm Photo by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shbl2gy24||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-240mm-53.png||||||Shindo Blue #2 Gyuto 240mm||Shindo-G240||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of master blacksmith Shindo-san from Tosa, Japan, with this exceptional line of kitchen knives. Forged from premium Blue #2 Carbon Steel (Aogami #2), a favorite among chefs and enthusiasts alike, these knives offer the perfect balance of razor-sharp edge retention and effortless sharpening. Heat-treated to an optimal HRC 62, they deliver outstanding performance for precision cutting. Elevate your culinary experience with the artistry and quality of these finely crafted blades. Please note that these knives are reactive and will rust if you don't dry the knife thoroughly after use. Blacksmith: Shindo San Location: Tosa, Japan Construction: Hammer Forged, San Mai Steel: Blue #2 Carbon Steel Finish: Kurouchi HRC: 62 +- Handle: Cherry Wood Oval Ferrule: Black Plastic Grind: Even Weight: 6 oz (168 g) Edge Length: 246 mm Total Length: 395 mm Spine Thickness at Heel: 4 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shbl2na161||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-nakiri-165mm-95.png||||||Shindo Blue #2 Nakiri 165mm||Shindo-N165||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Introducing the exquisite knives crafted by blacksmith Shindo san in Tosa, Japan. Our customers love this collection of kitchen knives made with Blue #2 Carbon steel, also known as Aogami #2. These knives are heat-treated to HRC 62+-, providing the perfect balance between edge retention and ease of sharpening. We are always on the hunt for exceptional knives at affordable prices, and this line offers one of the best values in our entire knife catalog. Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 HRC: 62 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 5.4 oz (152 g) Edge Length: 173 mm Total Length: 319 mm Spine Thickness at Base: 4.5 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enjinblue||item.||solidtemplate||enjinknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-69.png||||||Shindo Enjin Blue #2||||resources > japanese-knives > enjinknives > ||Knife Types > Japanese Knives > Enjin Knives > ||||||||||||||||0||1||0||0||||inshse enbl2ho15 enbl2bu16 enbl2fu16 enbl2na16 enbl2sa16 enbl2gy21 shbl2gy24 ||||Enjin Knives are made in Tosa, Japan and this line features Blue #2 Carbon steel clad with soft iron. The result is a high hardness carbon steel that holds an edge well and sharpens easily.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enbl2bu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-bunka-165mm-220.png||||||Shindo Enjin Blue #2 Bunka 165mm||EA2-B16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||135.000||135.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.8 oz (138 g) Edge Length: 171 mm Total Length: 315 mm Spine Thickness at Heel: 5 mm Blade Height: 47 mm Care: Hand wash and towel dry after use to avoid rusting||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enbl2fu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-funayuki-165mm-207.png||||||Shindo Enjin Blue #2 Funayuki 165mm||EA2-F16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||135.000||135.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.9 oz (138 g) Edge Length: 172 mm Total Length: 310 mm Spine Thickness at Heel: 5 mm Blade Height: 49 mm Care: Hand wash and towel dry after use to avoid rusting Our sayas do not fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-gyuto-210mm-226.png||||||Shindo Enjin Blue #2 Gyuto 210mm||EA2-G21U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 6.4 oz (182 g) Edge Length: 220 mm Total Length: 370 mm Spine Thickness at Heel: 5 mm Blade Height: 52 mm Care: Hand wash and towel dry after use to avoid rusting We do not carry a saya that fits this knife--try the felt blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enbl2ho15||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-honesuki-150mm-220.png||||||Shindo Enjin Blue #2 Honesuki 150mm||EA2-H15U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are beautiful knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.4 oz (126 g) Edge Length: 158 mm Total Length: 300 mm Spine Thickness at Heel: 5 mm Blade Height: 45 mm Care: Hand wash and towel dry after use to avoid rusting Our sayas do not fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enbl2na16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-nakiri-165mm-189.png||||||Shindo Enjin Blue #2 Nakiri 165mm||EA2-N16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||135.000||135.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 5.5 oz (156 g) Edge Length: 168 mm Total Length: 322 mm Spine Thickness at Heel: 5 mm Blade Height: 54 mm Care: Hand wash and towel dry after use to avoid rusting||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enbl2sa16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-santoku-165mm-189.png||||||Shindo Enjin Blue #2 Santoku 165mm||EA2-S16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||135.000||135.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.9 oz (140 g) Edge Length: 171 mm Total Length: 313 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm Care: Hand wash and towel dry after use to avoid rusting Our sayas do not fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enjin2||item.||solidtemplate||enjinknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-94.png||||||Shindo Enjin SRK8 ||||resources > japanese-knives > enjinknives > ||Knife Types > Japanese Knives > Enjin Knives > ||||||||||||||||0||1||0||0||||inshse ensrpe12 enjin ensrpe15 ensrho15 ensrbu16 ensrfu16 ensrna16 ensrsa16 enek8kicl18 ensrtana18 enjin1 ensrki21 ensrgy21 enek8togy24 ensrsu24 ensrsu27 ||||Shindo san is the blacksmith for the brand Enjin Knives, which are made in Tosa, Japan and feature SRK8 steel. This steel contains carbon, silicon, manganese, phosphorous, sulfur, chromium, and nickel, and features an HRC of 63 +-. The result is a high hardness carbon steel that holds an edge well and sharpens easily.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrbu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-bunka-165mm-215.png||||||Shindo Enjin SRK8 Bunka 165mm||EK8-B16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Blacksmith Shindo san is the man behind these excellent knives and CKTG is the first seller outside of Japan.
The Enjin SRK8 Bunka 165mm is a compact kitchen knife that can do almost any job thrown at it. These are such versatile cutters due to the shorter length, taller profile, and pointed tanto-style tip. Bunka knives are gaining in popularity and rightfully so. They are stiff, and lighter than other knives of similar length, and the profile lends itself to users of all cutting styles. A perfect introduction to Japanese kitchen knives! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.3 oz (124 g) Edge Length: 170 mm Total Length: 314 mm Spine Thickness at Heel: 5 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrfu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-funayuki-165mm-254.png||||||Shindo Enjin SRK8 Funayuki 165mm||EK8-F16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The funayuki is a classification of knives that refers to a range of different design features. In the Sakai tradition, it is a small, thinner deba knife, with a single bevel. In the Tosa region, it became common to give the knives a double bevel and use them as a gyuto would be used. Our latest blacksmith find, Shindo san, works and resides in Tosa, so his rendition of the funayuki follows in the local tradition.
Two features common to funayukis are a fairly flat blade profile with a relatively little belly, and short, handy size. The Enjin SRK8 Funayuki 165mm certainly ticks those boxes!
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal Burnt Finish Weight: 4.7 oz (132 g) Edge Length: 170 mm Total Length: 314 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enjin1||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-gyuto-210mm-33.png||||||Shindo Enjin SRK8 Gyuto 210mm||EK8-CG21U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||The Shindo Enjin SRK8 Gyuto 210mm is hand-forged in Tosa, Japan by Shindo-san. Features SRK8 core hardened to HRC 63+, soft iron cladding with rustic kurouchi finish. Elegant burnt-oak octagonal handle. Sharp, balanced, and enduring.||Shindo-san is a solo blacksmith in Japan known for his precise hand-forging and traditional craftsmanship. This 210mm gyuto from his Enjin line is a versatile, workhorse-style chef knife crafted with SRK8 carbon steel, clad in soft iron and finished in rustic kurouchi. The blade delivers excellent edge retention, a fine grain structure, and a subtle convex grind that glides through food with minimal resistance. With a balance of handmade appeal and everyday function, it’s a great choice for both pros and passionate home cooks. These knives are carbon steel so for care, hand wasy and towel dry after using—also, no bones or frozen foods. The edges are thin and the steel is hard so they can chip with improper use. Blacksmith: Shindo San Brand: Enjin Location: Kochi (Tosa), Japan Construction: Hammer Forged, San Mai Steel: SRK8 HRC: 63 +- Finish: Kurouchi Handle: Octagonal Oak, Burnt Urushi Finish Grind: Even Weight: 5.9 oz (166 g) Edge Length: 216 mm Total Length: 370 mm Spine Thickness at Heel: 5 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrgy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-gyuto-210mm-216.png||||||Shindo Enjin SRK8 Gyuto 240mm||EK8-EG24U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||175.000||175.000 ||||||||||||1||1||1||0||||||||We only started working with blacksmith Shindo san quite recently and after receiving a couple of shipments of his knives we are impressed. So, we have asked him to start making some longer gyutos for our customers. This 240mm is the first of these new offerings.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
The Enjin SRK8 Gyuto 240mm is an all-around great knife at a very competitive price. It is perfect for users looking for a chef-type knife that will hold its edge and look good for an incredibly long time. Blacksmith: Shindo San Location: Tosa, Japan Construction: Hammer Forged, San Mai Steel: SRK8 Finish: Kurouchi HRC: 63 +- Handle: Octagonal Oak, Burnt Urushi Finish Grind: Even Weight: 7 oz (200 g) Edge Length: 246 mm Total Length: 395 mm Spine Thickness at Heel: 5 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrho15||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-honesuki-150mm-178.png||||||Shindo Enjin SRK8 Honesuki 150mm||EK8-H15U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Shindo Enjin SRK8 Honesuki 150mm. Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based on your needs and likes.
Many honesuki knives are single-bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work as well as being a great blade for creating garnishes.
There are two main styles within this group. One is the more common triangle shape with a flat edge and very pointed tip. The other, like this one, is more general in profile and features a tanto-style tip.
This adaptable knife is well made and well finished. It has a traditional kurouchi finish on the upper blade road that adds a nice rustic and purposeful aesthetic appeal. The SRK8 inner core is a great knife steel akin to White #2, and together with kurouchi cladding of soft iron, presents a blade that is tough and easy to maintain, one that will hold an edge for protracted uses. Add that great-looking burnt oak wood handle and you have a versatile kitchen tool that represents outstanding value for money. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal Burnt Finish Weight: 4.6 oz (130 g) Edge Length: 160 mm Total Length: 300 mm Spine Thickness at Base: 5 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enek8kicl18||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-ek8-kiri-cleaver-180mm-91.png||||||Shindo Enjin SRK8 Kiri Cleaver 180mm||EK8-C18U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||We only started working with blacksmith Shindo san quite recently and after receiving a couple of shipments of his knives we are impressed.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades! Blacksmith: Shindo San Location: Tosa, Japan Construction: Hammer Forged, San Mai Steel: SRK8 Finish: Kurouchi HRC: 63 +- Handle: Octagonal Oak, Burnt Urushi Finish Grind: Even Weight: 7 oz (200 g) Edge Length: 187 mm Total Length: 328 mm Spine Thickness at Heel: 5 mm Blade Height: 77 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrki21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-kiritsuke-210mm-217.png||||||Shindo Enjin SRK8 Kiritsuke 210mm||EK8-CK21U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a young blacksmith with a bright future ahead of him.
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal Burnt Finish Weight: 6.3 oz (180 g) Edge Length: 219 mm Total Length: 370 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Our sayas do not fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrpe12||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-petty-120mm-197.png||||||Shindo Enjin SRK8 Petty 120mm||EK8-P12U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||100.000||100.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by Shindo san in Tosa, Japan.
This first line of kitchen knives is made with SRK8 steel, which is an alloy a bit similar to Hitachi Shirogami #2, with chrome and nickel added for a little extra toughness. The steel is heat-treated to HRC 63+, a number we like for this kind of alloy. It should therefore hold a good edge and be easy to sharpen.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A really good-looking handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal Burnt Finish Weight: 3.1 oz (88 g) Edge Length: 126 mm Total Length: 260 mm Spine Thickness at Heel: 5 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrpe15||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-petty-135mm-199.png||||||Shindo Enjin SRK8 Petty 135mm||EK8-P13U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Blacksmith Shindo san produces these excellent knives and they're impressive in every way.
This 135mm petty is a perfect length for the style of blade. It is long enough for board work yet compact enough for safe in-hand operations. The blades are made using SRK8 steel, which is a Hitachi-made alloy somewhat similar to Hitachi Shirogami #2, but with a little chrome and nickel added for extra toughness. The steel is heat-treated to HRC 63+, which is a number we like for this kind of alloy. It should, therefore, hold a good edge and be easy to sharpen.
A rather unusual and visually pleasing handle is made from burnt oak wood, which is given an urushi (lacquer) finish—impressive features for a knife in this price range. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal Burnt Finish Weight: 3.2 oz (90 g) Edge Length: 140 mm Total Length: 276 mm Spine Thickness at Heel: 5 mm Blade Height: 32 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrsa16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-santoku-165mm-218.png||||||Shindo Enjin SRK8 Santoku 165mm||EK8-S16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Blacksmith Shindo san is working in the Tosa region of Japan and produces these excellent knives. This hotbed of knife making is one of several centers around the country that have been forging and making metal tools and knives for hundreds of years. Recently the regional industry members in Tosa have decided to do something similar to Takefu Village by instigating a training program to encourage young blacksmiths to enter the field. One such smith is Shindo san, a young, up-and-coming blade maker who has been making knives for just three short years. We are most impressed by his skills and energy!
The Enjin SRK8 Santoku 165mm is pretty standard santoku fare regarding shape and proportions. These versatile cutters are becoming more popular in home kitchens due to their compact length, tall height, and general edge profile.
These blades are made with SRK8 steel, which is an alloy that boasts some similarity to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.7 oz (134 g) Edge Length: 169 mm Total Length: 312 mm Spine Thickness at Heel: 5 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrsu24||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-sujihiki-240mm-188.png||||||Shindo Enjin SRK8 Sujihiki 240mm||EK8-J24U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo San, works and resides in Tosa, Japan. He has a bright future ahead of him.
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 6.5 oz (186 g) Edge Length: 247 mm Total Length: 402 mm Spine Thickness at Heel: 4 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrsu27||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-sujihiki-270mm-188.png||||||Shindo Enjin SRK8 Sujihiki 270mm||EK8-J27U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a blacksmith with a bright future ahead of him.
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 7.0 oz (198 g) Edge Length: 275 mm Total Length: 430 mm Spine Thickness at Heel: 5 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrna16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-nakiri-165mm-185.png||||||Shindo Enjin SRK8 Tall Nakiri 165mm||EK8-N16U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo san, works and resides in Tosa Japan. He's a young blacksmith with a bright future ahead of him.
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should, therefore, hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish perfectly matches the blade. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 5.6 oz (160 g) Edge Length: 165 mm Total Length: 310 mm Spine Thickness at Heel: 4 mm Blade Height: 56 mm Our sayas do not fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ensrtana18||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-tall-nakiri-180mm-168.png||||||Shindo Enjin SRK8 Tall Nakiri 180mm||EK8-N18U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||We only started working with blacksmith Shindo san quite recently and after receiving a couple of shipments of his knives we are impressed.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
Blacksmith: Shindo San Location: Tosa, Japan Construction: Hammer Forged, San Mai Steel: SRK8 Finish: Kurouchi HRC: 63 +- Handle: Octagonal Oak, Burnt Urushi Finish Grind: Even Weight: 8.3 oz (180 g) Edge Length: 180 mm Total Length: 335 mm Spine Thickness at Heel: 5 mm Blade Height: 74 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enjin||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-tall-petty-120mm-196.png||||||Shindo Enjin SRK8 Tall Petty 120mm||EK8-T12U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Petty knives are Japanese versions of kitchen utility knives. They can vary significantly in both profile and size, running anywhere from 75mm to 210mm in length. As they are similar to the common western version of the knife, they are adept at many small and detailed cutting tasks. Petty knives are also a great tool for preparing garnishes and other artistic cutting operations. The Enjin SRK8 Tall Petty 120mm is designed with a slightly taller profile for extra finger-to-board clearance.
This pretty petty is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as an herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control implement.
Blacksmith Shindo san makes these knives out of a steel known as SRK8. This interesting alloy is not used a lot in the industry but that may change as people get to appreciate its qualities. Similar to Hitachi White #2, this steel can take and hold a really nice edge. It is slightly tougher than White #2 with the addition of small amounts of chrome and nickel.
A good-looking burnt oak wood handle with an urushi finish completes this very nice (and nicely priced) package. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi/Sand Blast/Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal Burnt Finish Weight: 4.0 oz (114 g) Edge Length: 129 mm Total Length: 264 mm Spine Thickness at Heel: 5 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|enek8togy24||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-ek8-togatta-gyuto-240mm-106.png||||||Shindo Enjin SRK8 Togatta Gyuto 240mm||EK8-OG4U||kitchen-knives > shindoknives > ||Knife Brands > Shindo Knives > ||175.000||175.000 ||||||||||||1||1||1||0||||||||We only started working with blacksmith Shindo san quite recently and after receiving a couple of shipments of his knives we are impressed. So, we have asked him to start making some longer gyutos for our customers.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
The Enjin SRK8 Togatta Gyuto is an all-around great knife at a very competitive price. It is perfect for users looking for a chef-type knife that will hold its edge and look good for an incredibly long time. Blacksmith: Shindo San Location: Tosa, Japan Construction: Hammer Forged, San Mai Steel: SRK8 Finish: Kurouchi HRC: 63 +- Handle: Octagonal Oak, Burnt Urushi Finish Grind: Even Weight: 6.2 oz (178 g) Edge Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm Our sayas do not fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shindoknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-hand-forged-japanese-kitchen-knives-3.png||||||Shindo Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||inshse ensrpe12 enjin ensrpe15 ensrho15 ensrbu16 ensrfu16 ensrna16 ensrsa16 enek8kicl18 ensrtana18 enjin1 ensrki21 ensrgy21 enek8togy24 ensrsu24 ensrsu27 enbl2ho15 enbl2bu16 enbl2fu16 enbl2na16 enbl2sa16 enbl2gy21 kyaobu17 shbl2gy21 shbl2na161 kyshbl2gy21 shbl2gy24 ||Shindo knives are handmade in Japan using san mai construction and kurouchi finish, delivering top-tier sharpness and balance.||Shindo-san is a solo blacksmith working in Japan, crafting high-performance kitchen knives using traditional forging techniques. Each blade features san mai construction with a top-tier steel core, soft iron cladding, and a rustic kurouchi finish. These artisan blades are known for their sharpness, balance, and handcrafted character—and they're in high demand among chefs and collectors alike.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkaaosubu16||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-bunka-165mm-157.png||||||Shiro Kamo Aogami Super Bunka 165mm||G-4705WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Discover the mastery of blacksmith Shiro Kamo with a knife crafted in his workshop in Echizen, Japan. Enjoy the exceptional construction of a San Mai blade featuring the perfect blend of Aogami Super steel for a razor-sharp edge.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art by a master blacksmith. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 3.9 oz/ 110g Blade Length: 176mm Overall Length: 314mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 46.0mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkaaosubu18||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-bunka-180mm-13.png||||||Shiro Kamo Aogami Super Bunka 180mm||G-4714WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Discover the mastery of blacksmith Shiro Kamo with a knife crafted in his workshop in Echizen, Japan. Enjoy the exceptional construction of a San Mai blade featuring the perfect blend of Aogami Super steel for a razor-sharp edge.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell Hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art by a master blacksmith. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 5.1 oz (144 g) Edge Length: 186 mm Total Length: 332 mm Spine Thickness at Heel: 3 mm Blade Height: 55 mm We do not carry a saya that fits this knife; we recommend the felt guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkaaosugy21||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-gyuto-210mm-157.png||||||Shiro Kamo Aogami Super Gyuto 210mm||G-4707WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Discover the artistry of master blacksmith Shiro Kamo with one of his fantastic knives crafted in his workshop in Echizen, Japan. Experience the San Mai blade construction, featuring Aogami Super steel for a razor-sharp edge. The blade is hammer-forged for durability and strength, and ground to an even 50/50 bevel for precision cutting, while the stainless steel cladding offers added protection. The knife is given a traditional kurouchi finish, making it both functional and beautiful. With a Rockwell Hardness of 63, this knife will withstand heavy use and provide long-lasting sharpness and performance. Upgrade your kitchen with the Shiro Kamo knife, a true work of art from a master blacksmith. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 6.2 oz (176 g) Edge Length: 219 mm Total Length: 369 mm Spine Thickness at Heel: 3.5 mm Blade Height: 53 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkaaosugy24||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-gyuto-240mm-213.png||||||Shiro Kamo Aogami Super Gyuto 240mm||G-4708WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Master Blacksmith Shiro Kamo with a handmade knife crafted in his workshop in Echizen, Japan. Enhance your kitchen with a knife that showcases superior construction and razor-sharp cutting ability. The San Mai blade is made from Aogami Super steel and is hammer forged for durability and strength. The even 50/50 bevel grind provides precise cuts, while the stainless steel cladding offers extra protection. This knife is finished with a traditional kurouchi finish, giving it both functionality and beauty. With a Rockwell hardness of 63, you can expect long-lasting sharpness and performance. Own a piece of art with a Shiro Kamo knife. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 6.1 oz (172 g) Edge Length: 247 mm Total Length: 395 mm Spine Thickness at Heel: 3.5 mm Blade Height at Heel: 54 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkaasna16||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-as-nakiri-165mm-54.png||||||Shiro Kamo Aogami Super Nakiri 165mm||G-4706WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Shiro Kamo AS line offers a rustic finish with top-of-the-line AS (Aogami Super) steel. The blades are reactive so you need to dry them after each use to keep them from rusting. Edge sharpness out of the box is excellent. The knives also have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Aogami Super Carbon Steel Cladding: Stainless Clad HRC: 63 Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Maple Weight: 5.2 oz (148 g) Edge Length: 159 mm Total Length: 312 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shirokamo||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shirokamo-207.png||||||Shiro Kamo Aogami Super Petty 135mm||G-4703WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Upgrade your kitchen with a Shiro Kamo knife handcrafted by the renowned blacksmith in Echizen, Japan. This knife boasts a San Mai blade construction, with a razor-sharp edge created from the combination of Aogami Super steel. This knife is functional, beautiful, and expertly hammer forged for durability, with a 50/50 bevel grind for precision cutting. The stainless steel cladding adds an extra layer of protection, while the traditional Kurouchi finish gives it an elegant touch. With a Rockwell hardness of 63, this knife is built to last and maintain its sharpness for heavy use. Don't miss the opportunity to own a true work of art, made by a master blacksmith. Blacksmith: Shiro Kamo Location: Echizen Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 2.2 oz/ 62g Blade Length: 140mm Overall Length: 262mm Spine Thickness at Heel: 2.7mm Blade Height at Heel: 30.7mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2sa161||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-santoku-165mm-80.png||||||Shiro Kamo Aogami Super Santoku 165mm||G-4704WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Shiro Kamo is another of our blacksmiths from Echizen, Japan. He forges these santokus on a spring hammer and uses top-of-the-line Aogami Super steel for a razor-sharp edge.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell Hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art by a master blacksmith. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 4.2 oz (120 g) Edge Length: 170 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkaaosust||item.||solidtemplate||shirokamor2||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-steel-50.png||||||Shiro Kamo Aogami Super Steel||||specials > forknco > shirokamor2 > ||Resources > For Knife Collectors > Kamo, (Shiro) > ||||||||||||||||0||1||0||0||||inshse shirokamo shkaaosubu16 shkaasna16 shkawh2sa161 shkaaosubu18 shkaaosugy21 shkaaosugy24 shkaaosusu27 ||||Shiro Kamo is one of the many blacksmiths who work at Takefu Village Cooperative in Echizen, Japan. He's a recipient of the "Dento-Kogei-shi" title, which stands for "master of traditional crafts."||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkaaosusu27||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-sujihiki-270mm-13.png||||||Shiro Kamo Aogami Super Sujihiki 270mm||G-4710WM||specials > forknco > shirokamor2 > shkaaosust > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Master Blacksmith Shiro Kamo with a handmade knife crafted in his workshop in Echizen, Japan. Enhance your kitchen with a knife that showcases superior construction and razor-sharp cutting ability. The San Mai blade is made from Aogami Super steel and is hammer forged for durability and strength.
The even 50/50 bevel grind provides precise cuts, while the stainless steel cladding offers extra protection. This knife is finished with a traditional kurouchi finish, giving it both functionality and beauty. With a Rockwell hardness of 63, you can expect long-lasting sharpness and performance. Own a piece of art with a Shiro Kamo knife. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 5.6 oz (160 g) Edge Length: 278 mm Total Length: 429 mm Spine Thickness at Heel: 3 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2ku||item.||solidtemplate||shirokamor2||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-kurouchi-66.png||||||Shiro Kamo Blue #2 Kurouchi||||specials > forknco > shirokamor2 > ||Resources > For Knife Collectors > Kamo, (Shiro) > ||||||||||||||||0||1||0||0||||inshse shkayobl2tap shkayobl2 shkayobl23 shkayobl22 shkayobl21 shkayobl2gy1 shkayobl24 shkayobl25 shkayobl26 shkabl2yosu3 ||||Shiro Kamo is a master smith located in Echizen, Japan, and he works at the cooperative factory called Takefu Village. His knives are sought after with excellent hammer forging and beautiful grinds on his edges.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2mi||item.||solidtemplate||shirokamor2||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-51.png||||||Shiro Kamo Blue #2 Migaki ||||specials > forknco > shirokamor2 > ||Resources > For Knife Collectors > Kamo, (Shiro) > ||||||||||||||||0||1||0||0||||inshse shkabl2mipe1 shkabl2mi1 shkabl2mina1 shkabl2misa1 shkabl2migy1 shkabl2migy2 shkabl2migy21 ||||Migaki means "polished". Shiro Kamo is a blacksmith that works and lives in Echizen Japan and is a member of the Takefu Knife Village Cooperative. Kamo san is a certified Dentoukougeishi which translates to “Traditional Master Craftsman”, by the Japanese Ministry of Economy and Trade.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2mi1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-bunka-165mm-189.png||||||Shiro Kamo Blue #2 Migaki Bunka 165mm||G-514M||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Migaki Finish Cladding: Reactive Iron Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Shot) Handle: Rosewood D Ferrule: Black Pakkawood Weight: 4.1 oz/ 118g Blade Length: 167mm Overall Length: 307mm Spine Thickness at Heel: 2.6mm Blade Height at Heel: 48.7mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2migy1||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-180mm-187.png||||||Shiro Kamo Blue #2 Migaki Gyuto 180mm||G-507M||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Migaki Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) Cladding: Iron Reactive HRC: 61 Edge Grind: Even (See Choil Shot) Handle: Rosewood D Ferrule: Black Pakkawood Weight: 4.6 oz/ 130g Blade Length: 188mm Overall Length: 329mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 47.9mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2migy2||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-210mm-186.png||||||Shiro Kamo Blue #2 Migaki Gyuto 210mm||G508M||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Reactive Iron Cladding Finish: Migaki (polished) Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Shot) Handle: Rosewood D Ferrule: Black Pakkawood Weight: 5.3 oz/ 152g Blade Length: 220mm Overall Length: 365mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 54.3mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2migy21||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-240mm-185.png||||||Shiro Kamo Blue #2 Migaki Gyuto 240mm||G-509M||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Migaki Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) Cladding: Iron Reactive HRC: 61 Edge Grind: Even (See Choil Shot) Handle: Rosewood D Ferrule: Black Pakkawood Weight: 5.7 oz/ 164g Blade Length: 244mm Overall Length: 387mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 58.2mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2mina1||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-nakiri-165mm-186.png||||||Shiro Kamo Blue #2 Migaki Nakiri 165mm||G-510M||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Shot) Handle: Rosewood D Ferrule: Black Pakkawood Weight: 4.9 oz/ 140g Blade Length: 156mm Overall Length: 308mm Spine Thickness at Heel: 3.0mm Blade Height at Heel: 51.9mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2mipe1||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-petty-135mm-186.png||||||Shiro Kamo Blue #2 Migaki Petty 135mm||G-501M||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Shot) Handle: Rosewood D Ferrule: Black Pakkawood Weight: 2.4 oz/ 68g Blade Length: 185mm Overall Length: 261mm Spine Thickness at Heel: 2.2mm Blade Height at Heel: 30.7mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2misa1||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-santoku-165mm-202.png||||||Shiro Kamo Blue #2 Migaki Santoku 165mm||G-503M||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Polished Iron Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Shot) Handle: Rosewood D Ferrule: Black Pakkawood Weight: 4.5 oz/ 126g Blade Length: 169mm Overall Length: 307mm Spine Thickness at Heel: 2.6mm Blade Height at Heel: 2.6mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl23||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-bunka-165mm-220.png||||||Shiro Kamo Blue #2 Yoru Bunka 165mm||G-165BU-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||130.000||130.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.1 oz (116 g) Edge Length: 175 mm Total Length: 317 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl2gy1||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-gyuto-180mm-214.png||||||Shiro Kamo Blue #2 Yoru Gyuto 180mm||G-180GY-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||130.000||130.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (126 g) Edge Length: 193 mm Total Length: 334 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl24||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-gyuto-210mm-220.png||||||Shiro Kamo Blue #2 Yoru Gyuto 210mm||G-210GY-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||160.000||160.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.2 oz (148 g) Edge Length: 213 mm Total Length: 355 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl25||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-gyuto-240mm-220.png||||||Shiro Kamo Blue #2 Yoru Gyuto 240mm||G-240GY-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||180.000||180.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.8 oz (164 g) Edge Length: 248 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl22||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-nakiri-165mm-220.png||||||Shiro Kamo Blue #2 Yoru Nakiri 165mm||G-165NA-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||130.000||130.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.6 oz (130 g) Edge Length: 159 mm Total Length: 311 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl2||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-petty-135mm-195.png||||||Shiro Kamo Blue #2 Yoru Petty 135mm||G-135PT-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||90.000||90.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives also have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.1 oz (88 g) Edge Length: 142 mm Total Length: 268 mm Spine Thickness at Heel: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl21||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-santoku-165mm-223.png||||||Shiro Kamo Blue #2 Yoru Santoku 165mm||G-165SA-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||130.000||130.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.2 oz (118 g) Edge Length: 171 mm Total Length: 311 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl26||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-suji-270mm-231.png||||||Shiro Kamo Blue #2 Yoru Suji 270mm||G-270SJ-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||180.000||180.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.0 oz (144 g) Edge Length: 277 mm Total Length: 428 mm Spine Thickness at Heel: 2.5 mm Blade Height: 41 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkabl2yosu3||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-suji-300mm-13.png||||||Shiro Kamo Blue #2 Yoru Suji 300mm||G-300SJ-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Introducing the Yoru series, named after the Japanese word for "night"; these knives embody the beauty and mystique of darkness with their striking kurouchi finish. Hand-forged by master blacksmith Shiro Kamo in Echizen, Japan, each blade carries the rugged character of traditional craftsmanship. The kurouchi finish not only gives the knives a unique, rustic aesthetic but also pays homage to the heritage of Japanese blacksmithing. Built with a San Mai construction and a Blue #2 carbon steel core, these blades deliver exceptional edge retention and cutting performance. With a hardness rating of HRC 61, they are razor-sharp and built for serious prep work, but remember, theyfre reactive and should be dried promptly after each use to prevent rusting.
Paired with walnut octagonal handles, these knives offer a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the blade. The handles are not only durable but also lightweight, giving the knife excellent balance in hand. These Yoru blades are an outstanding value for anyone seeking a high-performance carbon steel knife with true artisanal character. Whether you're a seasoned pro or a home cook looking to invest in something special, this line from Takefu Village brings centuries of Japanese blade-making tradition into your kitchen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.5 oz (156 g) Edge Length: 303 mm Total Length: 455 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkayobl2tap||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-tall-petty-125mm-179.png||||||Shiro Kamo Blue #2 Yoru Tall Petty 125mm||G-120KO-AO||specials > forknco > shirokamor2 > shkabl2ku > ||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Shiro Kamo Yoru Blue #2 Tall Petty 125mm. "Yoru" means "night" in Japanese and these blades have the nice kurouchi blacksmith finish that bears the name. The tall petty design gives you knuckle clearance in a short, easy-to-control knife that allows you to cut and mince and chop on your cutting board with ease. The knives also have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 2.7 oz (78 g) Edge Length: 125 mm Total Length: 240 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2bu17||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-bunka-170mm-bog-oak-233.png||||||Shiro Kamo SG2 Damascus Bunka 170mm||G-SG2NI-170BU-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||It has been a few years since we last offered Shiro Kamo knives to our customers so we are very pleased to be able to feature these wonderful knives again in our store.
The Kamo SG2 bunka is a lovely kitchen knife that features some stunning damascus work, and fit and finish that are as good as it gets. The very talented blacksmith, Kamo-san, works wonders with R2 stainless steel, turning it into some beautiful pieces of functional art.
The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.
Two of the outstanding attributes of Shiro Kamo knives are their great grinds and out-of-the-box sharpness. The nicely finished spine and choil are well executed and reflect the care and attention that has been devoted to the making of this fine piece of cutlery. The package is completed with a great-looking wa octagonal handle. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63 Edge Grind: Even (See Choil Shot) Handle: Sandalwood Octagonal Weight: 4.2 oz (120 g) Edge Length: 175 mm Total Length: 317 mm Spine Thickness at Heel: 2.5 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2dabu||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r-2-damascus-bunka-303.png||||||Shiro Kamo SG2 Damascus Gyuto 180mm||G-SG2NI-180GY-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||It has been a few years since we last offered Shiro Kamo knives to our customers so we are very pleased to be able to feature these wonderful knives again in our store.
The Kamo SG2 gyuto is a lovely kitchen knife that features some stunning Damascus work, and fit and finish that are as good as it gets. The very talented blacksmith, Kamo-san, works wonders with SG2 stainless steel, turning it into some beautiful pieces of functional art.
SG2 steel is a proprietary powdered alloy made by The Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 63 HRC. The outer layer of soft stainless steel is applied in layers and then etched to reveal the lovely semi-matte Damascus pattern. Because of this 100% stainless construction, there is no need to be concerned with corrosion or discoloration.
These small gyutos are perfect for home cooks and the knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.
Two of the outstanding attributes of Shiro Kamo knives are their great grinds and out-of-the-box sharpness. The nicely finished spine and choil are well executed and reflect the care and attention that has been devoted to the making of this fine piece of cutlery. The package is completed with a nice wa octagonal handle. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63+- Edge Grind: Even (See Choil Shot) Handle: Wa Rosewood Octagonal Weight: 4.8 oz (136 g) Edge Length: 190 mm Total Length: 329 mm Spine Thickness at Heel: 2.5 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2gy21||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-gyuto-210mm-1.png||||||Shiro Kamo SG2 Damascus Gyuto 210mm ||G-SG2NI-210GY-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||310.000||310.000 ||||||||||||1||1||1||0||||||||There’s something inherently satisfying about a well-made short gyuto, and this 210mm SG2 Damascus blade by Shiro Kamo hits all the right notes. Hand-forged in Takefu Village, it features a core of SG2 powdered stainless steel for outstanding edge retention and stain resistance. The knife is beautifully clad in a finely layered Damascus pattern that reflects Kamo-san’s craftsmanship. Light, responsive, and finely balanced, this gyuto is ideal for cooks who value precision, agility, and visual appeal in a daily driver.
Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63+- Edge Grind: Even (See Choil Shot) Handle: Wa Rosewood Octagonal Weight: 5.8 oz (166 g) Edge Length: 220 mm Total Length: 370 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm Please Note: the item pictured is the style handle you will receive.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2dagy241||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r-2-damascus-gyuto-240mm-130.png||||||Shiro Kamo SG2 Damascus Gyuto 240mm||G-SG2NI-240GY-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||When Kamo-san was just 47 years old, he was awarded the "Dento-Kogei-shi" title, which means "master of traditional crafts" and is given only to a select few artisans who have made a significant contribution to their craft in a particular region. This finely crafted series of SG2 alloy kitchen knives is a testament to his skills and dedication to his art.
Art is a suitable adjective to describe this great-looking gyuto. The stunning Damascus look is achieved by forging multiple layers of stainless steel over the core of SG2 alloy. The knife is constructed in the san-mai style, so these layers are visible when viewing the spine of the blade from above. The upper portion of the blade is etched to reveal the cladding and the lower portion is ground to achieve the fine edge and further reveal more of the hagane. It is a lovely look that, together with the nicely chiseled kanji script, results in a dramatic-looking blade, high in aesthetic value.
240mm gyutos are the standard chef knives in many kitchens. They are all-around workhorses capable of processing almost any ingredient. The Kamo gyuto is a fairly light blade, but no laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed with a nicely rounded choil and spine.
The stainless construction ensures that daily maintenance will be kept to a minimum while a high degree of edge sharpness is attainable with little effort. We think you will love this knife as it's one of our favorites! Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63+- Edge Grind: Even (See Choil Shot) Handle: Wa Rosewood Octagonal Weight: 5.7 oz (162 g) Edge Length: 247 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm Please note the item pictured is the updated style you will receive.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2na16||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-nakiri-165mm-bog-oak-219.png||||||Shiro Kamo SG2 Damascus Nakiri 165mm||G-SG2NI-165NA-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Shiro Kamo fashions this series of knives from SG2 (R2) stainless tool steel, clad with a damascus style layering of a different stainless alloy. The jigane (outer layer) is etched to reveal a lovely semi-matte pattern. Some fine kanji script is chiseled into the blade to enhance the handsome aesthetic.
SG2 is powdered steel that exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. It's made by Takefu Specialty Steels.
The Shiro Kamo nakiri featured here is a really fine knife. While the knife is quite light, it is still a stiff and responsive blade, but certainly not a laser. The blade thickness is fairly stout at the neck but thins down to a fine edge and tip. The profile is almost dead flat with just a hint of curvature to the belly. The tip is rounded to allow for a slight rocking action. The overall fit and finish are as good as any in its price range (and better than most). The same goes for the out of the box edge sharpness.
If you seek a blade with character or "soul," a knife that can handle a multitude of ingredients, and you want to experience the latest in easy-to-maintain metallurgy, then the Shiro Kamo Nakiri would be a perfect choice. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63+- Edge Grind: Even (See Choil Shot) Handle: Sandalwood Octagonal Weight: 5.2 oz (148 g) Edge Length: 156 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm The handle has been updated; the item pictured is the style you will receive.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2pe12||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-petty-120mm-bog-oak-205.png||||||Shiro Kamo SG2 Damascus Petty 125mm||G-SG2NI-120KO-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||We are really pleased to be able to offer these great knives to our customers again. Shiro Kamo knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
The petty featured here is a wonderful blade that can double as a petty or paring knife. It is the perfect implement for making intricate garnishes. Constructed from SG2 (R2) powdered stainless steel with a softer stainless steel cladding in a Damascus style, the face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
This is a really fun knife and one that will surprise you in its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience SG2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63+- Edge Grind: Even (See Choil Shot) Handle: Octagonal Weight: 3.1 oz (88 g) Edge Length: 125 mm Spine Thickness at Base: 3 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkasg2dape11||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-petty-135mm-227.png||||||Shiro Kamo SG2 Damascus Petty 135mm||G-SG2NI-135PT-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||We are pleased to offer these great knives to our customers again. Shiro Kamo knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging, but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his supervision.
The petty featured here is a wonderful blade that can double as a petty or paring knife. It is the perfect implement for making intricate garnishes. Constructed from SG2 (R2) powdered stainless steel with a softer stainless steel cladding in a Damascus style, the face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
This is a really fun knife and one that will surprise you in its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience SG2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63+- Edge Grind: Even (See Choil Shot) Handle: Sandalwood Octagonal Weight: 2.5 oz (72 g) Edge Length: 138 mm Total Length: 267 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkashdasa16||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-shirogami-damascus-santoku-165mm-251.png||||||Shiro Kamo SG2 Damascus Santoku 170mm||G-SG2NI-170SA-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Kamo san was just 47 years old when he was awarded the "Dento-Kogei-shi" title, which means "master of traditional crafts" and is given only to a select few artisans who have made a significant contribution to their craft in a particular region. We have been fans of his for many years and have recently been able to source some new stock from this popular blacksmith. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless HRC: 63+- Cladding: Damascus Handle: Sandalwood Octagonal Weight: 3.9 oz (112 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm The handle has been updated; the knife you will receive matches the photos||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkasg2dape1||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-petty-120mm-ironwood-139.png||||||Shiro Kamo SG2 Damascus Sujihiki 270mm||G-SG2NI-270SJ-8S||shopbysteel > sg2steel > shkar2kn > ||Shop by Steel > R-2 & SG2 > Shiro Kamo SG2 Knives > ||340.000||340.000 ||||||||||||1||1||1||0||||||||When Kamo-san was just 47 years old, he was awarded the "Dento-Kogei-shi" title, which means "master of traditional crafts" and is given only to a select few artisans who have made a significant contribution to their craft in a particular region. This finely crafted series of SG2 alloy kitchen knives is a testament to his skills and dedication to his art.
Art is a suitable adjective to describe this great-looking sujihiki. The stunning Damascus look is achieved by forging multiple layers of stainless steel over the core of SG2 alloy. The knife is constructed in the san-mai style, so these layers are visible when viewing the spine of the blade from above. The upper portion of the blade is etched to reveal the cladding and the lower portion is ground to achieve the fine edge and further reveal more of the hagane. It is a lovely look that, together with the nicely chiseled kanji script, results in a dramatic-looking blade, high in aesthetic value.
270mm sujihikis are the standard slicing knives of choice in many kitchens. They are all-around slicers capable of processing almost most ingredients. The Kamo sujihiki is a fairly light blade, but no laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small lifted tip. Fit and finish are very good indeed.
The stainless construction ensures that daily maintenance will be kept to a minimum while a high degree of edge sharpness is attainable with little effort. We think you will love this knife as it's one of our favorites! Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Stainless Damascus Edge Steel: SG2 Powdered Steel HRC: 63+- Edge Grind: Even (See Choil Shot) Handle: Wa Rosewood Octagonal Weight: 4.9 oz (138 g) Edge Length: 270 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkar2kn||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-knives-80.png||||||Shiro Kamo SG2 Knives||||shopbysteel > sg2steel > ||Shop by Steel > R-2 & SG2 > ||||||||||||||||0||1||0||0||||inshse shkar2pe12 shkasg2dape11 shkar2na16 shkar2bu17 shkashdasa16 shkar2dabu shkar2gy21 shkar2dagy241 shkasg2dape1 ||||Shiro Kamo is one of the many blacksmiths that work at Takefu Village in Echizen Japan. This is his best selling line of knives made with damascus stailnless steel cladding and top shelf SG2 (R-2) stainless steel on the edge. These knives are thin and hard and cut really well.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2||item.||solidtemplate||shirokamor2||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-68.png||||||Shiro Kamo White #2 ||||specials > forknco > shirokamor2 > ||Resources > For Knife Collectors > Kamo, (Shiro) > ||||||||||||||||0||1||0||0||||inshse shkawh2tape1 shkawh2pe13 shkawh2bu16 shkawh2sa16 shkawh2sa shirokamo1 shkawh2gy21 shkawh2gy24 shkawh2su24 shkawh2su27 shkawh2su30 ||||Shiro Kamo White Paper #2 steel knives with Damascus cladding. Kamo san is one of the many blacksmiths that work at Takefu Village Cooperative in Echizen Japan. He's a recipient of the "Dento-Kogei-shi" title, which stands for "master of traditional crafts".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2bu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-bunka-165mm-183.png||||||Shiro Kamo White #2 Bunka 165mm||G-14||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||140.000||140.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Blade Length: 167mm Height: 48mm Weight: 118g / 4.2oz Spine Thickness: 2mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shirokamo1||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-185mm-236.png||||||Shiro Kamo White #2 Gyuto 185mm||G-7||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 4.2 oz (120 g) Edge Length: 188 mm Total Length: 329 mm Spine Thickness at Base: 2.1 mm Blade Height: 47.8 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2gy21||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-210mm-276.png||||||Shiro Kamo White #2 Gyuto 210mm||G-8||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||155.000||155.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Unfortunately, none of the sayas fit this knife. Get the blade guard. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 5.5 oz (156 g) Edge Length: 218 mm Total Length: 366 mm Spine Thickness: 2.3 mm Blade Height: 54.7 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2gy24||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-240mm-231.png||||||Shiro Kamo White #2 Gyuto 240mm||G-9||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||170.000||170.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakka wood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use it carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D-Shaped Sandalwood Weight: 5.9 oz (168 g) Edge Length: 245 mm Total Length: 393 mm Spine Thickness at Base: 2.7 mm Blade Height: 57.8 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2sa16||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-nakiri-165mm-286.png||||||Shiro Kamo White #2 Nakiri 165mm||G-10||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Handcrafted by Master Blacksmith Kamo-san from the legendary Takefu Village in Japan, these knives are truly exceptional. Renowned for his skill in both grinding and forging—a rare combination—Kamo-san is a master of his craft. Working closely with a small, dedicated team of just two craftsmen, he oversees every step of the process, ensuring each knife meets his exacting standards. Unlike larger shops that outsource different stages of production, Kamo-san keeps everything in-house, allowing him to maintain meticulous quality control and a personal touch in every blade. This dedication makes each knife not only a tool but a work of art.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 4.9 oz (140 g) Edge Length: 157 mm Total Length: 313 mm Spine Thickness at Base: 2.5 mm Blade Height: 51.2 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2pe13||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-petty-135mm-227.png||||||Shiro Kamo White #2 Petty 135mm||G-1||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Reactive Damascus Cladding Edge Steel: White Paper #2 Carbon Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 2.5 oz (72 g) Edge Length: 141 mm Total Length: 265 mm Spine Thickness at Base: 2.0 mm Height: 31.9 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2sa||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-santoku-170mm-225.png||||||Shiro Kamo White #2 Santoku 170mm||G-3||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 4.4 oz (126 g) Edge Length: 170 mm Total Length: 313 mm Spine Thickness: 2.3 mm Blade Height: 48.9 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2su24||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-240mm-216.png||||||Shiro Kamo White #2 Sujihiki 240mm||G-15||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Type: Sujihiki Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Engraving: Hand Engraved Weight: 4.3oz/122g Blade Length: 245mm Overall Length: 395mm Spine Thickness at Heel: 2.6mm Blade Height at Heel: 39.3mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2su27||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-270mm-216.png||||||Shiro Kamo White #2 Sujihiki 270mm||G-16||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Type: Sujihiki Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Blade Length: 280mm Height: 40.5mm Weight: 150g / 5.3oz Spine Thickness: 2.25mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2su30||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-300mm-216.png||||||Shiro Kamo White #2 Sujihiki 300mm||G-21||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||195.000||195.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: Hammer Forged, San Mai Steel Type: White #2 Finish: Reactive Damascus HRC: 61 +- Edge Grind: Even Handle: Rosewood D Ferrule: Black Pakka Weight: 5.1 ounces / 144g Blade Length: 305 mm Overall Length: 460 mm Spine Thickness at Heel: 2.2 mm Blade Height at Heel: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkawh2tape1||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-tall-petty-125mm-226.png||||||Shiro Kamo White #2 Tall Petty 125mm ||G-20||specials > forknco > shirokamor2 > allshkakn > ||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||120.000||120.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is tall and gives you knuckle clearance so you can use it on a cutting board instead of in hand. It will excel with push and pull cutting and mincing things like garlic. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 2.4 oz (68 g) Edge Length: 130 mm Total Length: 257 mm Spine Thickness at Base: 2.2 mm Height: 42.8 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgenbu14||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-145mm-61.png||||||Shizu Gen VG10 Bunka 145mm||SG-1112||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D Shape Pakkawood Ferrule: Black Pakkawood Weight: 3.5 oz (98 g) Edge Length: 146 mm Total Length: 270 mm Spine Thickness at Base: 1.9 mm Blade Height: 37.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgenvgbu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-170mm-67.png||||||Shizu Gen VG10 Bunka 190mm||SG-1103||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D Shape Pakkawood Ferrule: Black Pakkawood Weight: 5.8 oz (166 g) Edge Length: 191mm Total Length: 333 mm Spine Thickness at Heel: 2.1 mm Blade Height: 46.3 mm HRC: 60/61 No saya for this knife Weight: 5.0 oz (142 g) Edge Length: 183 mm Total Length: 323 mm Spine Thickness at Base: 2.2 mm Blade Height: 38.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgenvggy21||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-210mm-120.png||||||Shizu Gen VG10 Gyuto 210mm||SG-1101||kitchen-knives > shizuhamono > ||Knife Brands > Shizu Hamono > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D Shape Pakkawood Ferrule: Black Pakkawood Weight: 5.8 oz (166 g) Edge Length: 212 mm (8.2") Total Length: 352 mm (13.8") Spine Thickness at Heel: 2.1 mm Blade Height: 44.6 mm HRC: 60/61 Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D Shape Pakkawood Ferrule: Black Pakkawood Weight: 6.9 oz (196 g) Edge Length: 243 mm (9.4") Total Length: 382 mm (15") Spine Thickness at Heel: 2.2 mm Blade Height: 51.4 mm HRC: 60/61||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgenvgpe15||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-petty-150mm-53.png||||||Shizu Gen VG10 Petty 130mm||SG-1111||kitchen-knives > shizuhamono > ||Knife Brands > Shizu Hamono > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D Shape Pakkawood Ferrule: Black Pakkawood Weight: 2.8 oz (80 g) Edge Length: 131 mm Total Length: 251 mm Spine Thickness at Heel: 1.9 mm Blade Height: 28.6 mm HRC: 60/61 Maker: Shizu Hamono Line Moriinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Western-Keyaki Wood Weight: 2.6 oz (74 g) Edge Length: 238 mm Total Length: 370 mm Spine Thickness at Base: 1.8 mm Blade Height: 25.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shmobrknle||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-bread-knife-left-10.png||||||Shizu Morinoki Bread Knife Left||SM-4006||resources > lehakn > ||Knife Types > Left Handed Knives > ||40.000||40.000 ||||||||||||1||1||1||0||||||||Shizu Morinoki Bread Knife Left Handed Serrations We're always on the lookout for knives that offer great value for the money, especially to satisfy our line cook customers. This one delivers. With quality stainless steel, a thin blade featuring clean, effective serrations, and an outstanding price point, this knife is a solid winner.
Maker: Kanetsugu Cutlery Knife Line: Morinoki Location: Seki City, Japan Construction: Laser Cut Edge Steel: DSR1K6 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak Octagonal Weight: 4.1 oz (118g) Edge Length: 210 mm Total Length: 355 mm Spine Thickness at Heel: 2.1 mm Blade Height at Heel: 30 mm Left Handed Edge||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shmohachkn||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-hard-cheese-knife-66.png||||||Shizu Morinoki Hard Cheese Knife||SM-4004||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Located in the historic Seki City, Japan, Shizu Hamono shines as an emblem of traditional Japanese knife craftsmanship. Celebrated for their unparalleled artistry, they craft some of the finest blades in Japan. Infusing age-old techniques with top-tier materials, every handcrafted piece from Shizu Hamono is a blend of aesthetic elegance and functional excellence. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 1.5 oz (44 g) Edge Length: 50 mm Total Length: 171 mm Spine Thickness: 1.5 mm Blade Height at Fullest: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shmope14||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-140mm-61.png||||||Shizu Morinoki Petty 140mm||SM-4002||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Shizu Hamono, nestled in the heart of Seki City, Japan, stands as a prestigious name in the traditional Japanese knife-making realm. Renowned for their exceptional craftsmanship, they fashion some of Japan's most exquisite knives. Merging time-honored techniques with premium materials, Shizu Hamono's handcrafted creations are as visually stunning as they are functionally superior. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 1.5 oz (42 g) Edge Length: 121 mm Total Length: 231 mm Spine Thickness at Base: 1.5 mm Blade Height: 27.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shmotokn17||item-1||solidtemplate||210mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-knife-170mm-61.png||||||Shizu Morinoki Petty Knife 170mm||SM-4001||resources > petty-knives > 210mmpettys > ||Knife Types > Petty Knives > 170-210mm Pettys > ||25.000||25.000 ||||||||||||1||1||1||0||||||||Shizu Hamono, nestled in the heart of Seki City, Japan, stands as a prestigious name in the traditional Japanese knife-making realm. Renowned for their exceptional craftsmanship, they fashion some of Japan's most exquisite knives. Merging time-honored techniques with premium materials, Shizu Hamono's handcrafted creations are as visually stunning as they are functionally superior. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 2.1 oz (60 g) Edge Length: 169 mm Total Length: 293 mm Spine Thickness at Base: 1.8 mm Blade Height: 34.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shhapicu||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-pizza-cutter-61.png||||||Shizu Morinoki Pizza Cutter||SM-4003||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Located in Seki City, Japan, Shizu Hamono is a highly respected company, celebrated for their exceptional knife craftsmanship. They stand out as one of Japan's top manufacturers of premium knives. Shizu Hamono's specialty lies in the creation of hand-forged knives, employing age-old techniques and superior materials. Their products are a harmonious blend of aesthetic appeal and exceptional functionality, making Shizu Hamono's knives not just tools, but works of art. Weight: 2.4 oz (70 g) Blade Diameter: 73 mm Total Length: 183 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shmosochkn||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-soft-cheese-knife-52.png||||||Shizu Morinoki Soft Cheese Knife ||SM-4005||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||20.000||20.000 ||||||||||||1||1||1||0||||||||Located in the historic Seki City, Japan, Shizu Hamono shines as an emblem of traditional Japanese knife craftsmanship. Celebrated for their unparalleled artistry, they craft some of the finest blades in Japan. Infusing age-old techniques with top-tier materials, every handcrafted piece from Shizu Hamono is a blend of aesthetic elegance and functional excellence. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 1.5 oz (42 g) Edge Length: 93 mm Total Length: 220 mm Spine Thickness at Base: 1.5 mm Blade Height: 23.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shopbysteel||item-1||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/shop-by-steel-52.png||||||Shop by Steel||shopbysteel||||||||||||||||||||0||1||1||0||||19c27steel aosust aus8steel blue1steel blue2steel ginsankosteel hap40steel sg2steel sldsteel vg1stst vg5stst vg10steel white1steel white2steel zdp189steel ||||This section groups the knives we sell by steel type. There are a wide variety of knife steels used both in Japan and other countries. Once you click on the section page you can see which knife lines are made with that particular steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shopbysteel1||item-1||solidtemplate||||||||||Shop by Steel||shopbysteel1||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|show-kickers||item-1||show-kickers||||||||||Show-kickers||||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|show-ysw-hotlinks-active||item-1||show-ysw-hotlinks-active||||||||||Show-ysw-hotlinks-active||||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shelchkn||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/shun-elite-chef-knife-30.png||||||Shun Elite Chef Knife||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cksixclest3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sienna-xcel-leather-strops-3x11-142.png||||||Sienna XCEL Leather Strop 3" x 11" ||SiennaStrop11||specials > linecooks > shac > strops > ||Resources > For Professionals > Sharpening Accessories > Strops > ||15.000||15.000 ||||||||||||1||1||1||0||||||||This high-quality leather is an exciting recent special purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sixcstforedp||item-1||solidtemplate||edprostac||https://s.turbifycdn.com/aah/chefknivestogo/sienna-xcel-strop-for-edge-pro-1-x-6-97.png||||||Sienna Xcel Strop for Edge Pro 1" x 6"||EPSiennaXcelStrop1x6||specials > linecooks > sharpening-stones > edgepro > edprostac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Strop Accessories > ||9.500||9.500 ||||||||||||1||1||1||0||||||||This high-quality leather is an exciting recent Special Purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the sienna, which must be touched to truly believe just how fine it is.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sichprkisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-chef-x-pro-s-kitchen-scissors-10.png||||||Silky Chef-X Pro-S Kitchen Scissors||KPS-190||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Silky KPS-190 Kitchen Scissors – Built for Precision and Durability
Designed to meet the demands of professional kitchens, the Silky KPS-190 kitchen scissors combine superior craftsmanship with practical functionality. Made from premium AUS8 steel and heat-treated to an impressive 58 HRC hardness, these blades are tougher and more durable than most other scissors on the market. The serrated edge ensures a firm grip on food, preventing slipping and allowing for smooth, precise cuts.
The large, heat-resistant handles, crafted from CALP resin, provide a comfortable grip and can withstand temperatures up to 120°C. This makes them safe for disinfection in boiling water, ensuring optimal hygiene in busy kitchen environments.
Expertly Made in Seki, Japan. Renowned for its centuries-old tradition of blade-making, Seki in Gifu Prefecture produces some of the finest cutlery in the world. The KPS-190 model reflects this heritage, offering reliability, longevity, and precision in every use.
Product Details: Brand: Silky Model No.: KPS-190 Blade Material: AUS8 steel, hand-sharpened Hardness: 58 HRC Blade Length: 70 mm (2.8") Handle Material: CALP resin (heat resistant up to 120°C) Handle Color: Red Overall Length: 190 mm (7.5") Weight: 65.88 g (2.32 oz)
Experience the perfect combination of strength, comfort, and control with the Silky KPS-190 – a trusted choice for professionals who demand the best.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sikiscchpro||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-chef-x-pro-4.png||||||Silky Kitchen Scissors - Chef-X Pro+||NKS-215DT||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||32.000||32.000 ||||||||||||1||1||1||0||||||||Silky Multi-Purpose Kitchen Scissors – Built for Versatility and Durability
Silky’s reputation for crafting top-tier scissors shines through with these all-purpose kitchen scissors. Designed to handle a wide range of tasks, they feature a heat-resistant handle that withstands temperatures up to 250°F (120°C) and are made from durable 420 stainless steel. The blades easily separate for hassle-free cleaning, making maintenance quick and simple.
More than just scissors, this versatile tool also includes a built-in bottle opener, nutcracker, and tin opener, while the semi-serrated edge effortlessly cuts through a variety of foods and materials. Available in four vibrant colors, these scissors offer both functionality and style for any kitchen.
Proudly Made in Seki, Japan. Crafted in the renowned blade-making city of Seki, these scissors reflect generations of Japanese craftsmanship and precision.
Specifications: Overall Length: 8.5" Blade Length: 2.5" Material: 420 stainless steel with heat-proof handle Additional Features: Bottle opener, nutcracker, tin opener, and semi-serrated edge Packaging: Boxed
Upgrade your kitchen toolkit with Silky’s all-purpose scissors – the perfect blend of strength, convenience, and versatility!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sikisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-rus-165-10.png||||||Silky Kitchen Scissors RUS-165||RUS-165||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Renowned for their exceptional quality, the Silky Series shears are among the finest made. Designed to handle far more than just kitchen tasks, these multi-purpose shears are built to excel in various situations. Whether you're preparing food, crafting, working on art projects, or tackling gardening chores, these shears make the job effortless.
Featuring soft, ergonomically designed handles that provide a comfortable grip, they reduce hand fatigue while delivering powerful cutting performance. The serrated blades, crafted from high-grade 6A stainless cutlery steel, ensure sharpness, durability, and resistance to rust, promising years of reliable use. Made in Japan with precision craftsmanship. Material: 6A stainless cutlery steel, elastomer resin handles Full Length: 170 mm Weight: 63 g||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sldsteel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/sld-steel-58.png||||||SLD Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||kohetsusld ||||SLD steel by Hitachi is an excellent steel for kitchen knives. It is hard, tough, and strong against wearing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|slguforedpro||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/slide-guide-for-edge-pro-apex-147.png||||||Slide Guide for Edge Pro Apex||SlideGuide||specials > linecooks > sharpening-stones > edgepro > edgeprosets > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||49.000||49.000 ||||||||||||1||1||1||0||||||||Edge Pro has recently introduced this new addition to the Apex sharpening machine called the Slide Guide. The guide gives you 2 points of contact on the knife. This improves blade stabilization and allows quicker, more repeatable blade placement. One-piece extends from one edge of the blade table to the other, while the center piece slides back and forth independently and can lock in to position to accommodate a wide variety of blade shapes and sizes. It works well by itself, but when combined with a magnetized blade table it makes sharpening on the Edge Pro easier than ever before. The Slide Guide is machined from 6061 T6 aluminum, and has a .002" thick hard anodized coating to protect it from wear and tear over time. A high quality accessory to add to your arsenal of sharpening supplies.
It’s primary use is for blades that will be laid in one position and will not be moved while being sharpened.
We make them in 2 sizes. This one is for the Apex knife sharpener model.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|soprsh||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/sokan-pruning-shears-214.png||||||Sokan Pruning Shears||GO-AB302||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Sokan products are produced in a factory located in Yamagata prefecture, which is famous as a production center for forged gardening tools.
The first Sokan was born in 1819, and he was a blacksmith of Japanese swords. After the end of Samurai era, demand for Japanese swords decreased and the production was switched over to various shears. Around 1880, the original model of the current pruning shears was developed, and since then the factory has been focusing on and producing pruning shears.
The pruning shears are produced in a traditional way, stemming from the process of Japanese sword making. A tapered screw is used to fix the blades and as a result, the shears can be used without loosening for a long time.
A seasoned craftsman perfects the edges, giving the shears excellent cutting quality. The steel used is called KA70, which is widely used for cutlery in Japan. Weight: 8.6 oz (244 g) Edge Length: 60 mm Total Length: 210 mm Features a locking mechanism at the handle base||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|spatulas||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/spatulas-66.png||||||Spatulas||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||riarmiplsp stgrfl yasmfl ||||We sell mostly to professional cooks and a common request is for spatulas that can be taken to work. Here are our current offerings.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|spor6da||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/special-order-6-daovuas-102.png||||||Special Order Akira||Pins||links > ||Chefknivestogo Specials > ||2000.000||2000.000 ||||||||12.000 ||||1||0||1||0||||||||5,000 Black Pins||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|spoons||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/spoons-84.png||||||Spoons||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||ri12pcplspse ckplsp rislsp riblsaslspla rismsp rigomeplsp rigoplsp rigoslsp gestura ge00sislsp ge01gosp ge00goslsp taspha drizzlespoon jastgota mespset rilaplspblsa chladrsp gesturaspoon esmojasp ||||Designed for working chefs, our Japanese spoons are perfect for precise plating, saucing, and tasting on the line. Built with balance and durability in mind, these tools help streamline service while adding finesse to presentation. Trusted by professionals in busy kitchens, they're a must-have for any serious cook.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|splostho||item-1||solidtemplate||stoneholders||https://s.turbifycdn.com/aah/chefknivestogo/spring-loaded-stone-holder-156.png||||||Spring Loaded Stone Holder||3T-CH-02||specials > linecooks > shac > stoneholders > ||Resources > For Professionals > Sharpening Accessories > Stone Holders > ||35.000||35.000 ||||||||1.300 ||||1||1||1||0||||||||This is a nice upgrade over the other stone holders on our site that use screws to open and close. This one is spring-loaded so you only have to pull it to open the stone holder and then it springs shut to close onto the stone. It works on a variety of different-sized stones from about 7 inches to about 9 inches, and you can adjust it a little further to increase the dimensions with a wrench. The springs and rods are stainless steel for easy care.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|stgrfl||item-1||solidtemplate||spatulas||https://s.turbifycdn.com/aah/chefknivestogo/stainless-grill-flipper-146.png||||||Stainless Grill Flipper||38502||knife-accessories > spatulas > ||Accessories > Spatulas > ||20.000||20.000 ||||||||||||1||1||1||0||||||||This spatula has a lot of uses in the kitchen. It works as a spatula but also works very well at scraping baked-on food off of grills and pans. The stainless steel blade is excellent for flipping burgers and other tasks on the grill. Compact design makes it easy to carry at 8 by 4 inches. Try it for cutting pies and sectioning pizza slices. Comes with a wooden handle and is easy to clean. If you're a fan of multi-tasking kitchen tools, you'll enjoy this versatile item.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ststgr||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/stainless-steel-grater-4.png||||||Stainless Steel Grater||TM-GR105||specials > linecooks > kitchentools > ||Resources > For Professionals > Kitchen Tools > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Stainless Steel Grater #5
||3.000 ||||1||1||1||0||||||||This Suehiro Deluxe Stone Holder uses a single rod for clamping, elastomer rubber, and stainless steel construction. It is large enough to hold stones that have bases, and is easier to adjust than 2-rod holders.
Holds stones from 150mm to 250mm in length
Overall Size: 230 x 85 x 37mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|calphalon-cookware||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-3k-60.png||||||Suehiro Rika 3K "Ouga"||Rika3K||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||55.000||55.000 ||||||||2.000 ||||1||1||0||0||||||||
||3.000 ||||1||1||1||0||||||||This waterstone is a great value. The stone has a nice feedback and is an excellent finishing stone to be used after you set the edge with a lower grit stone. The stone works better with a quick soak of about 5-10 minutes. Measures 210mm x 75mm x 23mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sustho1||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-stone-holder-91.png||||||Suehiro Small Stone Holder||SKG-42||equipment > shapton > ||Suppliers > Shapton Stones > ||15.000||15.000 ||||||||||||1||1||1||0||||||||This little stone holder is really good. It's easy to use, fits just about any stone you can think of, and it's low enough to accommodate well used stones or short stones like the Shapton Glass stone series. The rubber easily grips your counter or you can use this inside the Suehiro sharpening pond to keep your work space mess free.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cerax||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-stones-62.png||||||Suehiro Stones||||equipment > ||Suppliers > ||||||||debado320||||||||0||1||0||0||||ceraxcombo1k3k ce320mesist tcblla24gy suce60 calphalon-cookware suri50grst debado320 sustho1 anguforshst sustho yasttr ||||Cerax stones are made by the Suehiro stone company in Niigata, Japan. They are quick cutting with very little binder material. They are considered by the company to be their top line of stones and we will be offering the full line of them eventually. We recommend a very short soak before use with the Cerax stones and we don't recommend perma soaking these stones.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sujihiki240mm||item.||solidtemplate||sujihikis||https://s.turbifycdn.com/aah/chefknivestogo/sujihiki-240mm-69.png||||||Sujihiki 180mm-260mm||||resources > sujihikis > ||Knife Types > Sujihikis > ||||||||||||||||0||1||0||0||||ensrsu24 haassu24 hag3nasu24 havgtssu24 shkawh2su24 kapssu24 kaaustsu21 kaspsu24 kiswwadasu24 kavgsu24 kielcasu24 kosldsu24 kobl2nasu24 kusesg2su241 kusesg2su271 mag3su24 mabl2naki241 moasyasu24 nisg2dasu27 nisg2tskusu2 nisg2tski21 nisg2dasu25 okada tabl2su24 tasawh2kasu2 tavghadasl24 takuvghasl24 tahobl2kosu2 takayukitus4 tavghadasu24 todpslkn24 tsauhadasu24 tsunehisavg10 tsnaausu24 yaginahaensu yowh2nasu24 yofuwh1su24 ||||Here is our selection of sujihiki knives that range from about 240mm in length. Smaller slicing knives are also called petty knives so look there as well.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sujihiki270mm||item.||solidtemplate||sujihikis||https://s.turbifycdn.com/aah/chefknivestogo/sujihiki-270mm-126.png||||||Sujihiki 270mm||||resources > sujihikis > ||Knife Types > Sujihikis > ||||||||tahavgdahe30||||||||0||1||0||0||||anbl2hasu27 dalespsl27 ensrsu27 harukazeg3 haasmosu27 tsg3misu24 harukaze7 havg1su27 haassu27 shkaaosusu27 shkawh2su27 shkayobl26 shkasg2dape1 kabesu27 kapssu27 kapssu271 kabesu27leha kavgsu27 kanasusu27 kagisu27 kasu271 yohiwh2su27 kielcasu27 kosg2su27ro kosg2su27 kovg5stsu27 kosldsu27 kobl2nasu27 kohasu27 koaosu27su kohawesu27 kovg5tssu27 koaswe27su kohd2gy271 kohd2su27la kohd2gy27 kusesg2su27 kugesu27 kurasu27 kur2su27 makusu27 masakagekiri2 makosu27 mash270su mayusu27 mabl2nasu27 nisg2dasu271 nisg2dasu25 okwh2ta25 okta27 shkor2su27 tabl2su27 tagisu24 tagrchswstsu tagrchsu27 takayukitus6 todpslkn27 tsg3misu27 tsunehisa14 tsauhadasu27 yagihaensu27 yoshimi1 yomisg2su27 ||||A Sujihiki knife is a Japanese version of a western slicing knife. They come in many different shapes and sizes and have double bevel edges. The 270mm sujihikis are the most popular length.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sujihiki300mm||item.||solidtemplate||sujihikis||https://s.turbifycdn.com/aah/chefknivestogo/sujihiki-300mm-99.png||||||Sujihiki 300mm||||resources > sujihikis > ||Knife Types > Sujihikis > ||||||||||||||||0||1||0||0||||shkawh2su30 shkabl2yosu3 nisi3dasu30 okwh2bbqsw30 tahobl2sa30 satahebl2key tawh1su30 tagrchswstsa tahavgdahe30 tahavgdage30 ||||Here is a selection of 300mm Sujihikis that we offer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sujihikis||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/sujihikis-95.png||||||Sujihikis||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||sujihiki240mm sujihiki270mm sujihiki300mm ||||Sujihikis are western-styled slicing knives with double bevel edges. Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range. Typically more length is preferred because it ensures that slices can be completed without resorting to sawing through the protein, which can diminish the quality of the final product.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suaosugy21cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-gyuto-210mm-custom-246.png||||||Sukenari HAP40 Gyuto 210mm ||SHP-G210||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||360.000||360.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the rosewood octagonal handle with a traditional buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Handle: Rosewood Octagonal Ferule: Buffalo Horn Weight: 5.4 oz (152 g) Edge Length: 205 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suaosugy24cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-gyuto-240mm-custom-262.png||||||Sukenari HAP40 Gyuto 240mm||SHP-G240||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||400.000||400.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Handle: Rosewood Octagonal Ferule: Buffalo Horn Weight: 6.6 oz (186 g) Edge Length: 232 mm Total Length: 382 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suhagy27||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-270mm-65.png||||||Sukenari HAP40 Gyuto 270mm||SHP-G270||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||485.000||485.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Handle: Rosewood Octagonal Ferule: Buffalo Horn Weight: 7.5 oz (212 g) Edge Length: 260 mm Total Length: 416 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suaosuki21cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-kiritsuke-210mm-custom-179.png||||||Sukenari HAP40 Kiritsuke 240mm||SHP-K240||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||340.000||340.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel. which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This matches perfectly with the magnolia octagonal handle and a traditional black buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Knife Style: Kiritsuke Handle: Magnolia Wood Octagonal Ferule: Buffalo Horn Weight: 6.6 oz (188 g) Edge Length: 232 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sukenari||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-knives-108.png||||||Sukenari Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||suaosugy21cu suaosugy24cu suhagy27 suaosuki21cu suzddape16 suzddagy21 suzddagy21cu1 suzddaki24 suzddagy27 suzdhagy21 suzdgy24ha suaosuki24cu suzddasu27 suaosuki24cu2 ||||Sukenari Knife Company is a small blacksmith shop in Toyama Prefecture. Toyama Prefecture is located approximately in the center of Honshu, Japan, and is bordered by Niigata and Nagano Prefectures to the east and Gifu Prefecture to the south. Toyama is walled by mountains on three sides and lies adjacent to a deep bay. The company has been in business for two generations and is widely known for its excellent work using quality steels with impeccable grinds.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzddagy21||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-210mm-1316.png||||||Sukenari ZDP189 Damascus Gyuto 210mm||SZD-G21DR||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||595.000||595.000 ||||||||||||1||1||1||0||||||||Experience the unparalleled craftsmanship of Sukenari with their ZDP189 Damascus Gyuto 210mm knife. Impressing us with their exceptional skills, the blacksmiths have created a knife that is both aesthetically pleasing and highly functional.
Constructed with the incredibly hard ZDP189 alloy (65-66 HRC), this knife is made to perform with sharpness that lasts longer than most. The inner core of ZDP189 is surrounded by softer stainless steel, making maintenance a breeze for professional chefs.
The mirror-polished Damascus blade and rosewood octagonal handle with buffalo horn ferrule make this knife not only a top performer, but also a visually stunning piece. Sukenari's expertise elevates this knife to a level beyond just a daily kitchen tool; it can be a cherished heirloom, showpiece, or simply your go-to knife. Weight: 5.8 oz (166 g) Edge Length: 205 mm Total Length: 351 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzddagy21cu1||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-210mm-custom-843.png||||||Sukenari ZDP189 Damascus Gyuto 240mm ||SZD-G24DR||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||640.000||640.000 ||||||||||||1||1||1||0||||||||Sukenari ZDP189 Damascus Gyuto 240mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good-looking and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanake-san, Second Generation Edge Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Damascus Stainless Edge Grind: Even Handle: Custom Octagonal Weight: 7.0 oz (200 g) Edge Length: 232 mm Total Length: 383 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzddagy27||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-270mm-606.png||||||Sukenari ZDP189 Damascus Gyuto 270mm||SZD-G270DR||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||660.000||660.000 ||||||||||||1||1||1||0||||||||ZDP189 is an alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers! Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Core Steel: ZDP189 Finish: Damascus HRC: 65-66 Handle: Rosewood Octagonal Ferrule: Buffalo Horn Weight: 8.0 oz (226 g) Edge Length: 259 mm Total Length: 416 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzddaki24||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-kiritsuke-240mm-601.png||||||Sukenari ZDP189 Damascus Kiritsuke 240mm||SZD-K24DR||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||640.000||640.000 ||||||||||||1||1||1||0||||||||ZDP189 is a recently introduced alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers! Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Core Steel: ZDP189 Finish: Damascus HRC: 65-66 Handle: Rosewood Octagonal Weight: 7.2 oz (206 g) Edge Length: 234 mm Total Length: 385 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzddape16||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-petty-160mm-250.png||||||Sukenari ZDP189 Damascus Petty 160mm||SZD-P16DR||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||495.000||495.000 ||||||||||||1||1||1||0||||||||Sukenari ZDP189 Damascus Petty 160mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanake-san, Second Generation Edge Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Damascus Stainless Edge Grind: Even Handle: Rosewood Octagonal with Buffalo Horn Ferrule Weight: 2.9 oz (84 g) Edge Length: 167 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzdhagy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-210mm-330.png||||||Sukenari ZDP189 Hairline Gyuto 210mm||SZD-G21PHL||newarrivals > ||New Arrivals > ||420.000||420.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is covered with a softer stainless steel cladding. The addition of this steel makes these knives really easy to maintain. Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the octagonal rosewood and buffalo horn handle. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanake-san (Second Generation) Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Hair Line Knife Style: Gyuto Handle: Rosewood Octagonal Ferrule: Buffalo Horn Weight: 5.4 oz (152 g) Edge Length: 204 mm Total Length: 350 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzdgy24ha||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-gyuto-240mm-hairline-216.png||||||Sukenari ZDP189 Hairline Gyuto 240mm ||SZD-G24PHL||newarrivals > ||New Arrivals > ||475.000||475.000 ||||||||||||1||1||1||0||||||||The Sukenari ZDP-189 Gyuto 240mm is a remarkable blade crafted by master blacksmith Hinake-san, a second-generation artisan from Toyama, Japan. Continuing the legacy of his father, at 80 years old, he still sharpens knives for the local community and upholds a tradition of excellence in knife-making. This gyuto features a high-performance ZDP-189 steel core, heat-treated to an impressive HRC 65+ for exceptional edge retention. It is clad in stainless steel with a refined hairline finish, combining durability with a sleek aesthetic.
Designed for balance and precision, the blade measures 231mm long with a 51mm height, a spine thickness of just 3mm, and a well-balanced weight of 6.6oz (186g). The 50/50 edge grind ensures versatility for both right- and left-handed users. Complementing its superb cutting performance is an elegant rosewood octagonal handle paired with a buffalo horn ferrule for a comfortable and secure grip.
This is a rare opportunity to own a handcrafted masterpiece from an esteemed blacksmith who blends tradition, craftsmanship, and cutting-edge steel to deliver an unparalleled culinary experience. Company Name: Sukenari Blacksmith: Hinake-san (Second Generation) Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Hairline Handle: Rosewood Octagonal Ferrule: Buffalo Horn Weight: 6.6 oz (186 g) Edge Length: 231 mm Total Length: 383 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm Edge Grind: 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suzddasu27||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-sujihiki-270mm-283.png||||||Sukenari ZDP189 Hairline Gyuto 270mm||SZD-G27PHL||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||525.000||525.000 ||||||||||||1||1||1||0||||||||ZDP189 is made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers! Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Core Steel: ZDP189 Cladding: Stainless Finish: Hair Line Weight: 7.6 oz (214 g) Edge Length: 257 mm Total Length: 415 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm HRC: 65-66 Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suaosuki24cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-kiritsuke-240mm-custom-370.png||||||Sukenari ZDP189 Hairline Kiritsuke 240mm||SZD-K24PHL||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||475.000||475.000 ||||||||||||1||1||1||0||||||||ZDP189 Steel is made by the Hitachi Metals Company and is the go-to steel for customers who want top performance in a high-quality stainless steel. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with these beautiful and durable rosewood octagonal handles with buffalo horn ferrules to match the knife. Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Edge Steel: ZDP-189 HRC: 65 Cladding: Hairline Stainless Steel Finish: Mirror Polish Weight: 6.6 oz (186 g) Edge Length: 233 mm Total Length: 385 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm Handle: Rosewood Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suaosuki24cu2||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-kiritsuke-240mm-custom-430.png||||||Sukenari ZDP189 Hairline Kiritsuke 270mm||SZD-K27PHL||specials > forknco > sukenari > ||Resources > For Knife Collectors > Sukenari Knives > ||525.000||525.000 ||||||||||||1||1||1||0||||||||ZDP189 Stainless steel is made by the Hitachi Metals Company, and is the go-to steel for customers who want top performance in a high-quality stainless steel for kitchen knives. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with very nice rosewood octagonal handles with buffalo horn ferrules. Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Edge Steel: ZDP189 Stainless Steel HRC: 65 Cladding: Stainless Steel Finish: Hairline Weight: 7.7 oz (218 g) Edge Length: 265 mm Total Length: 423 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suerccero||item-1||solidtemplate||rustremovers||https://s.turbifycdn.com/aah/chefknivestogo/super-eraser-cleans-ceramic-rods-116.png||||||Super Eraser (Cleans Ceramic Rods)||Supereraser||specials > linecooks > shac > rustremovers > ||Resources > For Professionals > Sharpening Accessories > Rust Removers > ||6.000||6.000 ||||||||0.120 ||||1||1||1||0||||||||Super Eraser is made by Idahone Inc. and is especially effective for cleaning of ceramic rods. With use, a ceramic honing rod will develop a residual build up from fine metal shavings that lodge in the crevices of the rod. Just rub this on the rod to clean.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|equipment||item.||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/suppliers-67.png||https://s.turbifycdn.com/aah/chefknivestogo/suppliers-70.png||||Suppliers||||||||||||||||||||||1||1||0||0||||atomaplates dmt1 edgepro gesturaspoons kuhnrikon naniwa nanohone noyer shapton cerax ||||This section is reserved for suppliers that have unique products or services that our shoppers seek out by brand name. Many of these are sharpening products and can also be found in the knife accessories page. Some of our best suppliers have a listing here including Shapton, Edge Pro and Naniwa Abrasives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cktgswag||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/cktg-swag-45.png||||||Swag ||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||ckblblgu925s chknbox wokynopa wokynopad6x4 chbaai10pa yahikosticker stshst chlost chkntogorost koknst3 bumpersticker chtsh chblgu12 chsh wallet sawayobyyusa cktgsticker6 tahast konosukeshirts ||||Here is our current selection of Chefknivestogo and our supplier swag.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabata5||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-bunka-165mm-206.png||||||Tabata Blue #2 Bunka 165mm||TB2-B17PU||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Bunka 165mm. This knife is handmade and hammer-forged by Tabata Hamono, a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Urushi Octagonal with Black Painted Ferrule Weight: 5.8 oz (166 g) Edge Length: 173 mm Total Length: 313 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabata3||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-cleaver-210mm-279.png||||||Tabata Blue #2 Cleaver 210mm||TA2-C21PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||305.000||305.000 ||||||||2.000 ||||1||1||1||0||||||||Tabata Blue #2 Cleaver 210mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Bevel: Double Bevel Edge Grind: Even Cladding: Soft Iron Finish: Kasumi Weight: 12.5 oz (354 g) Edge Length: 212 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 85 mm Handle: Oak Octagonal with Painted Black Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2cl21mib||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-cleaver-210mm-minor-blade-issue-45.png||||||Tabata Blue #2 Cleaver 210mm - Minor Blade Issue||TA2-C21PUSecond||specials > closeouts > ||Resources > CKTG Close Outs > ||270.000||305.000 ||270.000 ||||||||||1||1||1||0||||||||This cleaver has a minor issue on the blade that is visible in the fourth picture. This issue should not affect the usage, as it is not on the blade edge.
Tabata Blue #2 Cleaver 210mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Bevel: Double Bevel Edge Grind: Even Cladding: Soft Iron Finish: Kasumi Weight: 12.5 oz (354 g) Edge Length: 212 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 85 mm Handle: Oak Octagonal with Painted Black Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2de16||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-165mm-59.png||||||Tabata Blue #2 Deba 165mm||TB2-D16PU||resources > deba-knives > dekn10 > ||Knife Types > Deba Knives > Deba Knives 105-170mm > ||285.000||285.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) HRC: 62+- Cladding: Stainless Clad Edge Grind: Double Bevel, Right Bias (See Choil Shot) Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 9.8 oz (278 g) Edge Length: 163 mm Total Length: 305 mm Spine Thickness at Heel: 8 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2de18||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-180mm-59.png||||||Tabata Blue #2 Deba 180mm ||TB2-D18PU||resources > deba-knives > dekn18 > ||Knife Types > Deba Knives > Deba Knives 180mm > ||315.000||315.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) HRC: 62+- Cladding: Stainless Clad Edge Grind: Double Bevel, Right Bias (See Choil Shot) Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 12.7 oz (362 g) Edge Length: 185 mm Total Length: 335 mm Spine Thickness at Heel: 8 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2tagy21||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-tall-gyuto-210mm-297.png||||||Tabata Blue #2 Gyuto 210mm||TB2-G21PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Gyuto 210mm. This knife is handmade and hammer forged by Tabata Hamono, which operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 7.2 oz (204 g) Edge Length: 218 mm Total Length: 368 mm Spine Thickness at Heel: 4 mm Blade Height: 45 mm Handle is new as of 5/2024; trust the photos, not the video below||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-240mm-61.png||||||Tabata Blue #2 Gyuto 240mm||TB2-G24PU||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this gyuto with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Weight: 7.5 oz (213 g) Edge Length: 245 mm Total Length: 395 mm Spine Thickness at Base: 4 mm Blade Height: 49 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2gy27||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-270mm-92.png||||||Tabata Blue #2 Gyuto 270mm||TB2-G27PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||290.000||290.000 ||||||||2.000 ||||1||1||1||0||||||||Introducing the Tabata Blue #2 Gyuto 270mm - a masterpiece from the skilled artisans at Tabata Hamono, a small blacksmith shop nestled on Tanagashima Island in the southern region of Kagoshima Prefecture in Kyushu, Japan.
Crafted from the finest Blue #2 steel with stainless cladding and a kasumi finish, this gyuto is the epitome of Japanese craftsmanship. Its san mai construction and hammer-forged build ensure unparalleled strength and durability.
At Chefknivestogo, we're thrilled to be the first dealer to bring this workhorse gyuto to the USA. With a double bevel edge and an HRC of 62, the Tabata Blue #2 Gyuto 270mm is a must-have for any serious chef looking to elevate their culinary game. Experience the precision and beauty of Japanese knives with the Tanegashima brand by Tabata Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even 50/50 Grind Cladding: Stainless Steel Finish: Kasumi Weight: 8.4 oz (240 g) Edge Length: 270 mm Total Length: 419 mm Spine Thickness at Base: 4 mm Blade Height: 49 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2gyta18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-180mm-61.png||||||Tabata Blue #2 Gyuto Tall 180mm||TB2-L18PU-Tall18||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Introducing the Tanegashima Blue #2 Gyuto Tall 180mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 180mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 7.4 oz (212 g) Edge Length: 190 mm Total Length: 335 mm Spine Thickness at Heel: 4 mm Blade Height: 60 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2gyta21o||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-210mm-oak-170.png||||||Tabata Blue #2 Gyuto Tall 210mm||TB2-L21PU-Tall21||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Introducing the Tanegashima Blue #2 Gyuto Tall 210mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 210mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 8.2 oz (232 g) Edge Length: 208 mm Total Length: 352 mm Spine Thickness at Heel: 4 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2ho15||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-honesuki-150mm-220.png||||||Tabata Blue #2 Honesuki 150mm||TB2-H15PJ||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Honesuki 150mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this knife with Blue #2 carbon steel and it has stainless steel cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Carbon Steel Bevel: Double Bevel Edge Grind: Even Cladding: Stainless Steel Finish: Kasumi Weight: 4.2 oz (120 g) Edge Length: 158 mm Total Length: 284 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm Handle: Rosewood Oval Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tawh1kicl17||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-white-1-kiri-cleaver-170mm-130.png||||||Tabata Blue #2 Kiri Cleaver 180mm ||TA2-C18PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Kiri Cleaver 180mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Bevel: Double Bevel Edge Grind: Even Cladding: Soft Iron Finish: Kasumi Weight: 10.5 oz (298 g) Edge Length: 183 mm Total Length: 340 mm Spine Thickness at Base: 3 mm Blade Height: 82 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2ki24||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-kiritsuke-240mm-61.png||||||Tabata Blue #2 Kiritsuke 240mm||TB2-K24PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||245.000||245.000 ||||||||||||1||1||1||0||||||||Tabata Hamono, a quaint blacksmith shop nestled on the picturesque Tanagashima Island, just south of Kagoshima Prefecture in Kyushu, crafts this exquisite kiritsuke. This knife is made with Blue #2 steel, renowned for its durability and edge retention, and features a stainless cladding for added resilience against corrosion. The knife is finished with a traditional kasumi polish, giving it a sleek, mist-like appearance. Chefknivestogo is honored to introduce Tabata Hamono's exceptional craftsmanship to the United States.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Weight: 7.6 oz (216 g) Edge Length: 241 mm Total Length: 390 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm Handle: Oak Octagonal with Black Painted Ferrule Our sayas do not fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2na17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-naikiri-170mm-58.png||||||Tabata Blue #2 Nakiri 165mm||TB2-N16PU||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this nakiri with Blue #2 steel, stainless cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Weight: 7.0 oz (198 g) Edge Length: 167 mm Total Length: 305 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2na18||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-nakiri-180mm-59.png||||||Tabata Blue #2 Nakiri 180mm||TB2-N18PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||205.000||205.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Nakiri knife measures about 185mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. This knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 8.2 oz (234 g) Edge Length: 185 mm Total Length: 325 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2pe95||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-95mm-53.png||||||Tabata Blue #2 Petty 100mm||TB2-P09PU||resources > petty-knives > 75pekn > ||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||145.000||145.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Petty knife measures 100mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. The knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 2.4 oz (68 g) Edge Length: 100 mm Total Length: 225 mm Spine Thickness at Base: 3 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahabl2pe11||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/tabata-hamono-blue-2-petty-110mm-100.png||||||Tabata Blue #2 Petty 110mm||TB2-P11PW||resources > petty-knives > 75pekn > ||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||115.000||115.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Petty 110mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this petty knife with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Bevel: Double Bevel Edge Grind: Even Cladding: Soft Iron Finish: Kasumi Weight: 1.9 oz (52 g) Edge Length: 113 mm Total Length: 227 mm Spine Thickness at Heel: 2 mm Blade Height: 26 mm Handle: Black Pakka Wood, Western||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2pe151||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-150mm-266.png||||||Tabata Blue #2 Petty 150mm||TB2-P15PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Petty 150mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this knife with Blue #2 carbon steel and it has stainless steel cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Carbon Steel Bevel: Double Bevel Edge Grind: Even Cladding: Stainless Steel Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 3.3 oz (94 g) Edge Length: 149 mm Total Length: 279 mm Spine Thickness at Heel: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2pe17||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-170mm-114.png||||||Tabata Blue #2 Petty 170mm||TB2-P17PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||175.000||175.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Petty knife measures just over on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. This knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 4.4 oz (126 g) Edge Length: 175 mm Total Length: 304 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabata2||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-92.png||||||Tabata Blue #2 Petty 215mm||TB2-J21PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||190.000||190.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Petty 215mm combines both beauty and functionality. Made by the skilled craftsmen of Tabata Hamono, a small blacksmith shop situated on Tanagashima Island in Kyushu's Kagoshima Prefecture, this knife is the epitome of Japanese artistry. The blacksmith calls this a short sujihiki and we're calling it a long petty. Same difference.
The edge steel used in the blade is made with Hitachi Blue #2 carbon steel and the cladding is made with stainless steel, giving it a sleek and polished finish.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 Carbon Steel HRC: 62 Bevel: Double Bevel Edge Grind: Even Cladding: Stainless Steel Finish: Kasumi Weight: 5.0 oz (144 g) Edge Length: 209 mm Total Length: 345 mm Spine Thickness at Base: 3 mm Blade Height: 37 mm Handle: Oak Octagonal with Painted Black Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2sa17||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-santoku-170mm-61.png||||||Tabata Blue #2 Santoku 170mm||TB2-S17PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Tabata Hamono, a quaint blacksmith shop nestled on the picturesque Tanagashima Island, just south of Kagoshima Prefecture in Kyushu, crafts this exquisite santoku knife. This culinary masterpiece is forged from Blue #2 steel, renowned for its durability and edge retention, and features a stainless cladding for added resilience against corrosion. The knife is finished with a traditional kasumi polish, giving it a sleek, mist-like appearance. Chefknivestogo is honored to introduce Tabata Hamono's exceptional craftsmanship to the United States, marking our exclusive partnership as the company's inaugural dealer in the USA.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 5.5 oz (156 g) Edge Length: 177 mm Total Length: 315 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2su24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-240mm-103.png||||||Tabata Blue #2 Sujihiki 240mm||TB2-J24PU||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. The handle is made of oak with a urushi finish that makes it water resistant (but not waterproof!). If you're looking for a nice, handmade knife by a Japanese blacksmith this is a good choice at a reasonable price.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Weight: 6.3 oz (178 g) Edge Length: 246 mm Total Length: 394 mm Spine Thickness at Base: 4.08 mm Blade Height: 38 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2su27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-270mm-264.png||||||Tabata Blue #2 Sujihiki 270mm||TB2-J27PU||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding, and a Kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. The handle is made of oak with a urushi finish that makes it water-resistant. If you're looking for a nice, handmade knife by a Japanese blacksmith, this is a good choice at a reasonable price.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Painted Black Ferrule Weight: 8 oz (226 g) Edge Length: 278 mm Total Length: 427 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tawh1su30||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-white-1-sujihiki-300mm-141.png||||||Tabata Blue #2 Sujihiki 300mm||TB2-J30PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Sujihiki 300mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Weight: 8.8 oz (248 g) Blade Length: 305 mm Total Length: 460 mm Spine Thickness at Base: 4 mm Blade Height: 40 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2tape12||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-tall-petty-120mm-61.png||||||Tabata Blue #2 Tall Petty 120mm||TB2-T12PU||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||155.000||155.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Tall Petty knife measures just over 120mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. The knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 3.7 oz (106 g) Edge Length: 124 mm Total Length: 252 mm Spine Thickness at Base: 4 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2togy24o||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-togatta-gyuto-240mm-oak-155.png||||||Tabata Blue #2 Togatta Gyuto 240mm||TB2-TogattaG240||specials > forknco > tabata > ||Resources > For Knife Collectors > Tabata Hamono > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Introducing the Tabata Blue #2 Togatta Gyuto 240mm - a premium quality knife handcrafted and hammer-forged by Tabata Hamono, a skilled blacksmith operating a small shop on Tanagashima Island in Kyushu, Japan. Featuring a stainless cladding, this knife is effortless to maintain and flaunts a beautiful kasumi finish. As the exclusive US dealer for Tabata Hamono, Chefknivestogo takes pride in bringing this exceptional knife to your kitchen. Discover something unique and elevate your cooking experience.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 8.5 oz (241 g) Edge Length: 245 mm Total Length: 395 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabata||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/tabata-hamono-81.png||||||Tabata Hamono||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||tabl2pe95 tahabl2pe11 tabl2tape12 tabl2ho15 tabl2pe151 tabata5 tabl2de16 tabl2na17 tabl2pe17 tabl2sa17 tabl2de18 tabl2gyta18 tawh1kicl17 tabl2na18 tabata3 tabl2tagy21 tabl2gyta21o tabata2 tabl2gy24 tabl2togy24o tabl2ki24 tabl2su24 tabl2gy27 tabl2su27 tawh1su30 ||||Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make most knives with Blue #2. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tamaforedpro||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/table-magnet-for-edge-pro-138.png||||||Table Magnet For Edge Pro ||MagnetEdgePro||knife-accessories > addonitems > ||Accessories > Add On Items > ||3.000||3.000 ||||||||0.200 ||||1||1||1||0||||||||This little magnet can be attached underneath the Edge Pro Apex machine and allows you to keep your blades more securely on the platform as you sharpen. It makes a big difference! These magnets are small but powerful so please be careful with them. Don't put them near watches, computers or pacemakers. I'm serious! Measures 1/2 in x 1/2 in x 1/4 inches w/Dual Sided Countersunk Hole.
Important Magnet Safety Warning! Maker: Takamura Location: Echizen Japan Construction: San Mai Edge Steel: Chromax Semi Stainless Cladding: Stainless Steel HRC: 65+- Edge Grind: Even 50/50 Handle: Western Finish Tsuchime (Hammered) Weight: 162g / 5.7oz Edge Length: 212mm / 8.3 inches Overall Length: 335mm Spine Thickness: 2mm Height: 46mm Weight: 5.2 oz (150 g) Edge Length: 171 mm Total Length: 300 mm Spine Thickness at Base: 1.8 mm Blade Height: 46.0 mm Cladding: Stainless Hammered Edge: 50/50 Steel: Chromax HRC: 64-65 Handle: Western||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takamura4||item.||solidtemplate||takamuraknives||https://s.turbifycdn.com/aah/chefknivestogo/takamura-nashiji-51.png||||||Takamura Hammered||||resources > japanese-knives > takamuraknives > ||Knife Types > Japanese Knives > Takamura Knives > ||||||||||||||||0||1||0||0||||tavgna tavghagy21 ||||Takamura VG-10 Hammered is a knife line that features VG-10 steel with a very nice finish on the blades called a tsuchime (hammered) finish. Takamura is a small factory in Takefu, Japan and they're well known for their excellent attention to detail with really nice fit and finish and great grinds on the blades. VG-10 stainless steel is used in this knife and they are done with excellent heat treatment. The result is a great combination of aesthetics, performance, and price.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takamuraknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/takamura-knives-91.png||||||Takamura Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||takamura3 tach takamura4 ||||Takamura knives are made by a small blacksmith shop in Takefu, Japan. The shop is owned by three brothers who inherited the business from their father. They are well known for making excellent knives with great fit and finish, as well as for using high-quality, modern steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takamura6||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takamura-r-2-gyuto-180mm-117.png||||||Takamura Migaki SG2 Gyuto 180mm||Takamura-SG2-Gyuto180||newarrivals > ||New Arrivals > ||200.000||200.000 ||||||||1.000 ||||1||1||1||0||||||||One per customer.
Built around the advanced SG2 steel, the Takamura Migaki 180mm gyuto offers a light, nimble option for anyone looking for premium performance from a knife at a very competitive price. SG2 steel (or R2) is a powdered metallurgy steel capable of taking any edge geometry at any level of refinement and holding that edge through even grueling prep sessions in professional kitchens. The knife is thin throughout its height with an outstanding grind. Its lean dimensions make the knife light and balanced in the hand, reducing fatigue and ensuring precision. Maker: Takamura Region: Echizen, Japan Steel: SG2 (R2) Powdered Stainless Steel Construction: San Mai HRC: 62 Handle: Rosewood Yo Weight: 4.8 oz (136 g) Edge Length: 182 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takamura||item-1||solidtemplate||takamura3||https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-r-2-powdered-stainless-77.png||||||Takamura Migaki SG2 Gyuto 210mm||Takamura-SG2-Gyuto210||shopbysteel > sg2steel > takamura3 > ||Shop by Steel > R-2 & SG2 > Takamura SG2 Migaki > ||195.000||195.000 ||||||||2.000 ||||1||1||1||0||||||||One per customer.
The Takamura Migaki 210mm gyuto offers a rare combination of extraordinary performance, cutting-edge technology, exquisite craftsmanship, and a competitive price. The knife is constructed of an SG2 (AKA R2) steel core wrapped in a softer stainless cladding. SG2 (R2) is a powdered metallurgy steel, which allows the knife to take extremely keen edges at very acute bevel angles and hold those edges exceptionally well. This knife does not depend on its advanced steel alone for its performance. The Takamura Migaki knives are laser thin with high-quality grinds that fall through ingredients effortlessly. Maker: Takamura Region: Echizen, Japan Steel: SG2 (R2) Powdered Stainless Steel Construction: San Mai HRC: 62 Handle: Rosewood Yo Weight: 5.2 oz (148 g) Edge Length: 212 mm Total Length: 338 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tamir2pe13||item-1||solidtemplate||takamura3||https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-r-2-petty-130mm-119.png||||||Takamura Migaki SG2 Petty 130mm||Takamura-SG2-Petty130||shopbysteel > sg2steel > takamura3 > ||Shop by Steel > R-2 & SG2 > Takamura SG2 Migaki > ||150.000||150.000 ||||||||0.600 ||||1||1||1||0||||||||The Takamura SG2 (R2) 130mm petty is a great choice for the discerning shopper who prefers a a thin, sharp petty with a western-style (yo) handle.
At the core of this knife you will find one of the newest advancements in powdered metallurgy, SG2 (R-2), which is sometimes referred SG-2. This is fully stainless steel that is capable of taking a tremendously sharp edge and is among the best for edge retention. The hardness on these is in the range of 62 HRC. The knife is clad in a softer stainless to provide added durability. The finish is a well-done migaki, meaning "polished" in Japanese. The super fine edge and a well-polished blade provide a unique experience for the user.
The western-style handle is made from rosewood, and the fit and finish is very good. The blade has an ample height of 29mm, so board work is quite comfortable. The spine measures 1.4mm and is even thinner at the tip. It is a true laser-like petty, and it's feather light at 2.2 ounces! Maker: Takamura Region: Echizen, Japan Steel: SG2 (R2) Powdered Stainless Steel Construction: San Mai HRC: 62 Handle: Rosewood Yo Weight: 2.2 oz (62 g) Edge Length: 131 mm Total Length: 245 mm Spine Thickness at Base: 1.4 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takamura2||item-1||solidtemplate||takamura3||https://s.turbifycdn.com/aah/chefknivestogo/takamura-203.png||||||Takamura Migaki SG2 Petty 150mm||Takamura-SG2-Petty150||shopbysteel > sg2steel > takamura3 > ||Shop by Steel > R-2 & SG2 > Takamura SG2 Migaki > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The petty is a knife optimized for delicate, precision tasks. While the length of all petties makes them good for these tasks, the Takamura Migaki 150mm petty is uniquely equipped to excel in this role. The Takamura Migaki petty is constructed of R2 powdered metallurgy steel, an advanced steel capable of taking acute and highly refined edges, which are ideal for making clean cuts. Like all knives in the Migaki line, this petty is laser thin, light, and balanced in the hand, ensuring that when the knife falls through product, it does so precisely where it was meant to. Maker: Takamura Region: Echizen, Japan Steel: SG2 (R2) Powdered Stainless Steel Construction: San Mai HRC: 62 Handle: Rosewood Yo Weight: 2.4 oz (68 g) Edge Length: 151 mm Total Length: 266 mm Spine Thickness at Heel: 1.4 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takamura1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takamura-183.png||||||Takamura Migaki SG2 Santoku 170mm ||Takamura-SG2-Santoku||newarrivals > ||New Arrivals > ||180.000||180.000 ||||||||||||1||1||1||0||||||||One per customer.
Takamura Migaki SG2 (AKA R2) 170mm Santoku. The word santoku roughly translates as "three virtues." With a modern powdered metallurgy steel, a high-performance grind, an attractive aesthetic, and a light, nimble feel, the Takamura Migaki 170mm santoku seems to have somewhat more than three virtues. Maker: Takamura Region: Echizen, Japan Steel: SG2 (R2) Powdered Stainless Steel Construction: San Mai HRC: 62 Handle: Rosewood Yo Weight: 5.1 oz (146 g) Edge Length: 172 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takamura3||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/takamura-179.png||||||Takamura SG2 Migaki||||shopbysteel > sg2steel > ||Shop by Steel > R-2 & SG2 > ||||||||||||||||0||1||0||0||||tamir2pe13 takamura2 takamura1 takamura6 takamura ||||Takamura is a leading blacksmith shop that makes top-shelf knives with good grinds and heat treatment. The SG2 (also known as R2) knives listed here are our favorites. They're thin, well-ground with nice western handles. Takamura-san has long experience with forging R2 powder steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghagy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg10-hammered-gyuto-210mm-47.png||||||Takamura VG-10 Hammered Gyuto 210mm||TAKHAM-G210||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||168.000||168.000 ||||||||||||1||1||1||0||||||||Takamura is known for their excellent attention to detail with really nice fit and finish and great grinds on the blades. This knife has a beautiful tsuchime (hammered) finish and is made with VG-10 stainless steel with excellent heat treatment. The result is a great combination of aesthetics, performance, and price. Blacksmith: Takamura Location: Echizen, Japan Construction: Hammer Forged, San Mai Steel: VG10 Edge: 50/50 Weight: 5.7 oz (164 g) Edge Length: 212 mm Total Length: 340 mm Spine Thickness at Heel: 1.8 mm Blade Height: 45.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavgna||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg-10-nashiji-94.png||||||Takamura VG-10 Hammered Santoku 165mm||TAKHAM-S165||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||140.000||140.000 ||||||||1.000 ||||1||1||1||0||||||||Takamura is known for their excellent attention to detail with really nice fit and finish and great grinds on the blades. This knife has a beautiful tsuchime (hammered) finish and is made with VG-10 stainless steel with excellent heat treatment. The result is a great combination of aesthetics, performance, and price. Blacksmith: Takamura Location: Echizen, Japan Construction: Hammer Forged, San Mai Steel: VG10 Edge: 50/50 Weight: 5.4 oz (154 g) Edge Length: 172 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taasha||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-86.png||||||Takayuki AS Hammered||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||taashape13 taashape15 taashake16 taassa16 taashake20 taashagy21 taashagy24 tabl2zosl ||||Sakai Takayuki was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taashagy21||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-210mm-236.png||||||Takayuki AS Hammered Gyuto 210mm||1193||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Experience the timeless craftsmanship of Sakai Takayuki with their storied 600-year history of knife-making. Starting as a company in the 16th century in Sakai, they originally honed their skills on tobacco trimming knives and farming tools. Today, they are owned by Aoki-Hamano Seisakusho Company, a company dedicated to preserving traditional techniques while embracing innovation.
Whether you're a seasoned knife user or a collector, Sakai Takayuki is a name that holds weight in the industry. Their long-standing tradition of excellence combined with a commitment to modernity sets them apart from the rest.
The knife featured here is a gyuto. The blade is made with a core of Aogami Super high carbon steel which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look. A nice maple octagonal handle completes this great-looking package. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Bevel: 50/50 Weight: 5.2 oz (150 g) Edge Length: 216 mm Total Length: 361 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taashagy24||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-240mm-222.png||||||Takayuki AS Hammered Gyuto 240mm||1194||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Experience the rich history and unmatched quality of Sakai Takayuki knives. With over 600 years of blade-making expertise, this storied company has established itself as a leader in the industry. From its beginnings in Sakai during the 16th century, creating knives for tobacco trimming and cutting, to its present ownership by Aoki-Hamano Seisakusho Company, Sakai Takayuki continues to perfect the art of knife-making.
With a focus on preserving traditional techniques and incorporating new innovations, each knife from Sakai Takayuki is a testament to the brand's dedication to excellence. Whether you're a professional chef, home cook, or knife collector, a Sakai Takayuki knife is an investment in craftsmanship and tradition that will last a lifetime.
The gyuto featured here is made with a core of Aogami Super high carbon steel, which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The solid outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look.
Because it has stainless cladding, maintenance is kept to a minimum. A beautiful maple octagonal handle completes this great-looking package. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Bevel: 50/50 Weight: 5.6 oz (160 g) Edge Length: 247 mm Total Length: 394 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taashake16||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-160mm-230.png||||||Takayuki AS Hammered Kengata 160mm||1191||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||225.000||225.000 ||||||||||||1||1||1||0||||||||This is a new line of knives we have started carrying from the industry giants Sakai Takayuki. Sakai Takayuki was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, which stretches back nearly 600 years.
The AS Kengata is a fun and functional kitchen weapon capable of tackling almost every ingredient. Kengata means "sword-like" in Japanese, a fitting description for this blade, which is also known as a bunka. The reverse tanto tip is the most apparent design element of the knife. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. It is a perfect tool for processing smaller items and performing intricate cuts with the tip.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The sweet blade is coupled to a nice octagonal maple handle. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Weight: 4.6 oz (130 g) Edge Length: 162 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taashake20||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-200mm-233.png||||||Takayuki AS Hammered Kengata 200mm||1192||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Experience the timeless art of knife making with Sakai Takayuki! With a rich history dating back over 600 years, this iconic brand has been a staple in the knife industry for centuries. From their origins of crafting blades to trim and cut tobacco in Sakai, to their current ownership by the Aoki-Hamano Seisakusho Company, Sakai Takayuki is dedicated to preserving traditional techniques while embracing modern innovations.
Make a statement in your kitchen with a knife from this legendary brand. With a commitment to quality and tradition, a Sakai Takayuki knife is more than just a tool - it's a piece of history. Order now and experience the timeless beauty and performance of a true classic.
The knife featured here is a kengata, which translates as "sword-like" and its reverse tanto tip gives the knife that very particular weapon-like look. The blade is made with a core of Aogami Super high carbon steel, which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look.
Because it is a stainless cladding, maintenance is kept to a minimum; rinse the blade and dry it after use. A nice-looking maple octagonal handle completes this great-looking package. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Bevel: 50/50 Weight: 5.6 oz (160 g) Edge Length: 204 mm Total Length: 363 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taashape13||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-135mm-222.png||||||Takayuki AS Hammered Petty 135mm||1195||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||150.000||150.000 ||||||||||||1||1||1||0||||||||This is a new line of knives we have started carrying from Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.
The blade is constructed from Aogami Super high carbon steel. which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 2.5 oz (72 g) Edge Length: 135 mm Spine Thickness at Heel: 2 mm Blade Height: 28.5 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taashape15||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-150mm-222.png||||||Takayuki AS Hammered Petty 150mm||1198||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||160.000||160.000 ||||||||||||1||1||1||0||||||||This is a new line of knives we have started carrying from Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Weight: 2.7 oz (75 g) Edge Length: 150 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taassa16||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takauki-as-santoku-165mm-111.png||||||Takayuki AS Hammered Santoku 165mm||1196||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||230.000||230.000 ||||||||||||1||1||1||0||||||||This is a new line of knives we have started carrying from the industry giants Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 600 years.
The AS Santoku is a fun and functional kitchen weapon capable of tackling almost every ingredient. Santoku knives are general-purpose chef knives in Japan, and they do a wide variety of tasks. This intriguing knife style has a nice flat spot, which is ideal for push-cutting. It is a perfect tool for processing smaller items and performing intricate cuts.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great-looking blade is coupled to a maple octagonal handle. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Bevel: 50/50 Weight: 4.7 oz (134 g) Edge Length: 165 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2kaus21l||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-blue-2-kamagata-usuba-210mm-left-61.png||||||Takayuki Blue #2 Kamagata Usuba 210mm Left||1555||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Takayuki Blue #2 Kamagata Usuba 210mm Left handed version.
Weight; 9oz / 254g Edge Length: 197mm Total Length: 355mm Spine Thickness: 4.4mm Blade Height: 51mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satacoda||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-coreless-damascus-20.png||||||Takayuki Coreless Damascus||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||satacodatasm satacodata18 ||||Sakai Takayuki Coreless Damascus||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satacodatasm||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-coreless-damascus-tank-small-71.png||||||Takayuki Coreless Damascus Tank Small||14417||resources > cleavers > ||Knife Types > Cleavers > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the pinnacle of knife craftsmanship – the Coreless Damascus Stainless Steel Knife. Forged by the esteemed Sakai Takayuki in Japan, this knife is not just a tool, but a masterpiece designed to last a lifetime.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 100g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time. Manufacturer: Sakai Takayuki Location: Sakai, Japan Construction: Roll Forged Steel: VG10 & VG2 Layered Coreless Damascus Stainless Steel HRC: 61 Handle: Wenge Octagonal Knife Type: Kengata-Mini-Cleaver Blade Edge: Double Bevel 50/50 Weight: 3.5 oz (100 g) Edge Length: 120 mm Total Length: 265 mm Spine Thickness at Base: 2 mm Blade Height: 47.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satajadawa||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-71.png||||||Takayuki G3 Damascus ||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||satajadawa1 chwoco ||||This elegant line of knives features a very hard silver-3 steel core that is clad in 63 layer damascus.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satajadawa1||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-g3-damascus-gyuto-240mm-135.png||||||Takayuki G3 Damascus Gyuto 240mm ||14113||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||650.000||650.000 ||||||||||||1||1||1||0||||||||Each knife-making region in Japan produces blades that share characteristics in either form or the way they are created, or both. Sakai City is a city located in Osaka Prefecture, Japan, on the edge of Osaka Bay at the mouth of the Yamato River. It has been one of Japan's largest and most important seaports since the medieval era. It is now home to some of the most famous knife makers in the world.
The city boasts a network of small artisan shops that focus exclusively on different tasks of the knife-making process, such as grinding, handle making, and engraving.
This elegant knife is made with a core of Silver-3 or Ginsanko that is clad with a 63-layer damascus stainless steel. The knife runs shorter than the advertised length, coming in at 232mm. But coupled with a height of 46mm, it is a well-proportioned gyuto that will appeal to most users. The grinds are truly stellar.
This is a very fine cutting instrument in all regards. In both form and function, it stands with some of the best. Very limited availability. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, San Mai Steel: Ginsan Damascus Weight: 7.1 oz (202 g) Edge Length: 232 mm Total Length: 386 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukiginga||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-99.png||||||Takayuki Ginga||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||tagipe tagina16 tagisa18 tagigy21 tagigy24 tagisu24 ||||"Ginga" means "Galaxy" in Japanese and these new stainless steel beauties from Takayuki with 69 layers of Damascus steel live up to their name. These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagigy21||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginsan-gyuto-210mm-162.png||||||Takayuki Ginga Gyuto 210mm||7884||kitchen-knives > takayuki-knives > takayukiginga > ||Knife Brands > Takayuki Knives > Takayuki Ginga > ||245.000||245.000 ||||||||||||1||1||1||0||||||||Crafted with care in Sakai City, Japan, the Takayuki ZA-18 Damascus Kitchen Knife brings together traditional craftsmanship and advanced metallurgy. This knife is more than a tool -- it's a work of art designed to transform your cooking experience.
The heart of this knife lies in its ZA-18 stainless steel, a cutting-edge material developed by Aichi Steel Co. The steel's premium composition of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) delivers an exceptional combination of hardness, toughness, and corrosion resistance. It's an ideal choice for chefs who demand durability and long-lasting sharpness.
The blade features 69 layers of stunning Damascus steel, blending functionality with beauty. The intricate patterns not only captivate the eye but also enhance the blade's strength and resilience, making it as practical as it is elegant. Maker: Takayuki Location: Sakai City, Japan Cladding: 69-layer Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 4.7 oz (132 g) Edge Length: 217 mm Total Length: 367 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Octagonal Wenge with Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagigy24||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-ginsan-gyuto-240mm-99.png||||||Takayuki Ginga Gyuto 240mm||7885||kitchen-knives > takayuki-knives > takayukiginga > ||Knife Brands > Takayuki Knives > Takayuki Ginga > ||285.000||285.000 ||||||||||||1||1||1||0||||||||Experience the pinnacle of Japanese craftsmanship with the Takayuki ZA-18 Damascus Kitchen Knife, expertly forged in Sakai City, Japan's hub of legendary knife-making artistry. This exquisite knife is a testament to precision, beauty, and cutting-edge technology, designed to elevate your culinary experience.
Crafted from ZA-18 stainless steel, a revolutionary material developed by Aichi Steel Co., this blade boasts an exceptional balance of hardness, toughness, and corrosion resistance. The steel's premium blend of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) ensures unmatched durability and edge retention, making it a must-have for serious chefs and cooking enthusiasts alike.
The blade has a striking Damascus design with 69 layers of Damascus steel, creating a breathtaking pattern that combines functionality with artistry. This design not only adds elegance but also enhances the blade's strength and flexibility, ensuring it glides effortlessly through any ingredient. Maker: Takayuki Location: Sakai City, Japan Cladding: 69 layers Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 6.0 oz (170 g) Edge Length: 246 mm Total Length: 396 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Octagonal Wenge Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagina16||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-nakiri-160mm-281.png||||||Takayuki Ginga Nakiri 165mm||7883||kitchen-knives > takayuki-knives > takayukiginga > ||Knife Brands > Takayuki Knives > Takayuki Ginga > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Discover the cosmic elegance of the "Ginga" series, inspired by the Japanese word for "Galaxy." Crafted by Takayuki, these exquisite knives are forged from 69 layers of Damascus steel, encapsulating both strength and beauty. At the heart of each blade lies the innovative ZA-18 stainless steel, pioneered by Aichi Steel Co. This advanced formula includes 1.20% Carbon for durability, 18.0% Chromium for rust resistance, 1.5% Molybdenum, and 1.80% Cobalt, enhancing the knife's hardness and toughness. Experience unparalleled performance in your kitchen with this stellar steel composition. Maker: Takayuki Location: Sakai City, Japan Cladding: 69 layers Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 5.0 oz (142 g) Edge Length: 160 mm Total Length: 312 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagipe||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayui-ginga-petty-150mm-121.png||||||Takayuki Ginga Petty 150mm||7881||kitchen-knives > takayuki-knives > takayukiginga > ||Knife Brands > Takayuki Knives > Takayuki Ginga > ||190.000||190.000 ||||||||||||1||1||1||0||||||||"Ginga" means "Galaxy" in Japanese and these new stainless steel beauties from Takayuki with 69 layers of Damascus steel live up to their name. These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel. Maker: Takayuki Location: Sakai City, Japan Cladding: 69 layers Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 2.3 oz (66 g) Edge Length: 153 mm Total Length: 280 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm Handle: Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagisa18||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-santoku-180mm-287.png||||||Takayuki Ginga Santoku 180mm||7882||kitchen-knives > takayuki-knives > takayukiginga > ||Knife Brands > Takayuki Knives > Takayuki Ginga > ||230.000||230.000 ||||||||||||1||1||1||0||||||||These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel. Maker: Takayuki Location: Sakai City, Japan Cladding: 69-layer Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 4.6 oz (130 g) Edge Length: 185 mm Total Length: 326 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagisu24||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-sujihiki-240mm-236.png||||||Takayuki Ginga Sujihiki 240mm||7886||kitchen-knives > takayuki-knives > takayukiginga > ||Knife Brands > Takayuki Knives > Takayuki Ginga > ||250.000||250.000 ||||||||||||1||1||1||0||||||||These beautiful knives use a stainless steel relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: carbon 1.20%, chromium 18.0%, molybdenum 1.5%, and cobalt 1.80% for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel. Maker: Takayuki Location: Sakai City, Japan Cladding: 69-layer Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 4.7 oz (130 g) Edge Length: 246 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm Handle: Octagonal Wenge with Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ginsanwa||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginsan-wa-66.png||||||Takayuki Ginsan Wa||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||satagiwa24 notsure ||||These Takayuki Ginsan Wa Gyutos have ebony wood handles and water buffalo horn ferrule. The blade is constructed from hard, stain-resistant Hitachi Yasuki Silver-3 (ginsan) steel core that's clad with a softer, more durable stainless steel on the outside. Also, the edge is ground with a 50/50 bevel, so it works well with lefties or righties. The blacksmith's name is Mr. Yamatsuka.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satagiwa24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-ginsan-wa-gyuto-240mm-96.png||||||Takayuki Ginsan Wa-Gyuto 240mm||14213||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||430.000||430.000 ||||||||2.000 ||||1||1||1||0||||||||Takayuki knives have set the standard for craftsmanship in kitchen knives for 600 years. This gyuto is no exception. Made with Ginsan Steel (also called Hitachi Yasuki Silver-3) and then clad with stainless steel, you have a knife that is incredibly strong but also super durable and easy to sharpen. Matched with an ebony handle and water buffalo horn ferrule, this knife is going to be a stand-out in any kitchen. The 240mm gyuto is arguably the most versatile knife in your kitchen, being long and thin enough for most slicing while also being hefty enough for your bigger cutting jobs. This knife also has the beauty of a 50/50 bevel, so left-handed folks can use them too! Company: Takayuki Blacksmith: Yamatsuka-San Region: Sakai, Japan Engraving: Laser Engraved Construction: San Mai - Hammer Forged Cladding: Stainless Core Steel: Ginsanko (Ginsan) Weight: 8.4 ounces (240g) Blade Length: 232 mm Overall Length: 390 mm Spine Thickness at Base: 3mm Blade Height: 49 mm Handle: Ebony Octagonal Ferrule: Buffalo Horn Photos by Gustavo Bermudez Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Knife Type: Western Deba Handle: POM Weight: 12.9oz Blade Length: 245mm Spine Thickness at Heel: 3.6mm Blade Height at Heel: 58mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchswstfl||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-flexible-filet-knife-240mm-115.png||||||Takayuki Grand Chef Flexible Fillet 240mm||10083||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than a single-sided knife, and will be a good fit for both left- and right-handed users. Please note, we do not carry a saya that fits this knife well. We recommend the blade guard instead. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N685 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 4.3 ozs / 122g Blade Length: 240 mm Overall Length: 360 mm Spine Thickness at Heel: 1.6 mm Blade Height at Heel: 30.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchswstgy||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-gyuto-180mm-115.png||||||Takayuki Grand Chef Gyuto 180mm||10011||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||129.000||129.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The 180mm gyuto is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 5.4 ozs / 154g Blade Length: 180 mm Overall Length: 300 mm Spine Thickness at Heel: 1.8 mm Blade Heightat Heel: 43.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|grandchef3||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-491.png||||||Takayuki Grand Chef Gyuto 210mm||10612||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||190.000||190.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Gyuto is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.0 oz (114 g) Edge Length: 216 mm Total Length: 362 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchgy21||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-gyuto-210mm-115.png||||||Takayuki Grand Chef Gyuto 210mm||10012||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef 210mm gyuto is the most popular size length for a classic gyuto. It is a preferred size for most tasks. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
Manufacturer: Sakai Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 6.5 oz / 184g Blade Length: 208mm Total Length: 325mm Spine Thickness at Heel: 2.27mm Blade Height at Heel: 44.43mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchgy24||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-339.png||||||Takayuki Grand Chef Gyuto 240mm||10613||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||205.000||205.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Gyuto 240mm is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines. It contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 5.2 oz (148 g) Edge Length: 242 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchaegy24||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-gyuto-240mm-191.png||||||Takayuki Grand Chef Gyuto 240mm||10013||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The blade is made with top quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 7.7 ozs / 218g Blade Length: 240mm Overall Length: 365mm Spine Thickness at Heel: 2.2mm Blade Height at Heel: 46.2mm Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 6.3 oz (178 g) Edge Length: 273 mm Total Length: 432 mm Spine Thickness at Heel: 2 mm Blade Height: 56 mm
Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Stainless Steel: Bohler N690 Steel Hardness: HRC 60 Handle: POM Weight: 6.4 oz (182 g) Edge Length: 209 mm Total Length: 332 mm Spine Thickness at Heel: 2.3 mm Blade Height at Heel 44.7 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchgy211||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-501.png||||||Takayuki Grand Chef Gyuto SP 240mm||10213||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||165.000||165.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Grand Chef SP Gyuto 240mm comes with excellent N690 stainless steel by Bohler-Uddeholm with the lowest impurities and is easy to sharpen. This knife comes with an attractive blade design to lower friction allow for easy cutting without as much stiction. Manufacturer: Aoki Hamono Brand: Takayuki Grand Chef Construction: Mono Steel Steel Type: N690 Stainless Steel Hardness Rockwell HRC: 60 Handle Material: POM Edge: Double Bevel (70/30) Weight: 7.5 oz (214 g) Edge Length: 241 mm Total Length: 370 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchha||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hankotsu-150mm-268.png||||||Takayuki Grand Chef Hankotsu 150mm||10051||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||140.000||140.000 ||||||||0.750 ||||1||1||1||0||||||||Hankotsu knives are designed to bone and process meat. They are typically stout, short blades with a very pointed tip. The most unusual aspect of the hankotsu is its heel design. The blade transforms straight into the handle or bolster, so there is absolutely no knuckle clearance if using on a cutting board. This makes the knife more useful for processing hanging meats or for boning chops or frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. Hankotsu knives also have an edge that is not sharpened all the way to the handle, for safety reasons.
The Takayuki company makes this knife out of Bohler N690 stainless steel. It is a mono-steel design, so there is no cladding over the core. The steel is hardened to about 60HRC. This is a great Swedish stainless steel that is well-liked in the knife industry for its rugged and easy-to-maintain characteristics.
Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 6.4 oz Blade Length: 145 mm Overall Length: 266 mm Spine Thickness at Heel: 3.4 mm Blade Height at Heel: 27.7 mm Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 5.9 oz (168 g) Edge Length: 151 mm Total Length: 266 mm Spine Thickness at Base: 2.7 mm Blade Height: 41.6 mm We do not carry a saya that fits this knife; we recommend the blade guard instead.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchki26||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kirtsuki-260mm-59.png||||||Takayuki Grand Chef Kiritsuke 260mm||10049||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||300.000||300.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
Takayuki Grand Chef Kiritsuke 260mm is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand. A saya is included. Maker: Sakai Takayuki Location: Sakai, Japan Knife Line: Grand Chef Steel: N690 Stainless HRC: 60-61 Weight: 8.3 oz (236 g) Edge Length: 262 mm Total Length: 397 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchki30||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-300mm-231.png||||||Takayuki Grand Chef Kiritsuke 300mm||10047||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||330.000||330.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
Takayuki Grand Chef Kiritsuke is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The black POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand. A saya is included. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 8.6 oz (246 g) Edge Length: 288 mm Overall Length: 433 mm Spine Thickness at Heel: 2.3 mm Blade Height at Heel: 38.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchswstpe||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-petty-120mm-118.png||||||Takayuki Grand Chef Petty 120mm||10002||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 2.3 oz (64 g) Edge Length: 122 mm Total Length: 229 mm Spine Thickness at Heel: 2 mm Blade Height: 23 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|grandchef2||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-445.png||||||Takayuki Grand Chef Petty 150mm||10004||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||75.000||75.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 2.8 oz (80 g) Blade Length: 147 mm Overall Length: 259 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 26 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchpe15||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-452.png||||||Takayuki Grand Chef Petty 150mm||10604||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Magnolia Octagonal Ferrule: Buffalo Horn Weight: 2.2 oz (62 g) Edge Length: 152 mm Total Length: 285 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchpe18||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-180mm-243.png||||||Takayuki Grand Chef Petty 180mm||10605||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N685 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N685 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 2.4 oz (70 g) Edge Length: 183 mm Total Length: 323 mm Spine Thickness at Heel: 2 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchaepe21||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-petty-210mm-122.png||||||Takayuki Grand Chef Petty 210mm||10022||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N685 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 4.5 oz (128 g) Edge Length: 205 mm Total Length: 327 mm Spine Thickness at Heel: 2.1 mm Blade Height at Heel: 30.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchswstsa||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-salmon-slicer-300mm-115.png||||||Takayuki Grand Chef Salmon Slicer 300mm||10107||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||279.000||279.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 6.2 ozs / 176g Blade Length: 300 mm Total Length: 423 mm Spine Thickness at Heel: 2.1 mm Blade Height at Heel: 35.3 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchaesakn||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-santoku-knife-180mm-138.png||||||Takayuki Grand Chef Santoku 180mm||10050||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Santoku is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory and hardens it to about 60 HRC. As it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties. This results in an easy-to-maintain knife that so many chefs appreciate. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Edge Grind: Double Bevel Weight: 5.9 oz / 168g Blade Length: 180mm Overall Length: 300mm Spine Thickness at Heel: 1.9mm Blade Height at Heel: 46.0mm Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 5.0 ozs / 144g Blade Length: 268 mm Total Length: 388 mm Spine Thickness at Heel: 2.1 mm Blade Height at Heel: 32.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchsu27||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-315.png||||||Takayuki Grand Chef Sujihiki 270mm||10624||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||180.000||180.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Sujihiki is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.0 oz (112 g) Edge Length: 271 mm Total Length: 420 mm Spine Thickness at Heel: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukihamura||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hamura-77.png||||||Takayuki Homura ||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||tahobl2ke19 homura2 tahobl2pe15 tahobl2ko21 tahobl2kosu2 tahobl2ko24 satahebl2key tahobl2sa30 satagubl2pe1 satahogu satahogu21 homura1 satahoguke30 homura ||||Takayuki Homura is a top-of-the-line knife made by our friends at Sakai Takayuki. Handmade with beautiful grinds, this line of is handmade and double bevel with iron cladding. It was created by Yamashita-san and Doi san.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahobl2ke19||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-195mm-156.png||||||Takayuki Homura Blue #2 Kengata 195mm||2251||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||700.000||700.000 ||||||||||||1||1||1||0||||||||We have a soft spot for bunka-style blades. The added height, compact dimensions, and reverse tanto tip add up to a kitchen utensil of extreme versatility. It is a wonder tool for most cutting and slicing tasks around the kitchen. Its shorter length makes it easy to handle and a great choice for smaller boards and hands. The shape also gives the knife a rigid and superbly controlled feel.
This is no ordinary bunka, however. It is a stunning example of the art of blade-making, supremely fit for use or simply as a collectible. The fit and finish of the blade and handle are as good as it gets. The heat treatment and grinds are also world-class. The core of the blade is made from Aogami 2 high-carbon steel by the Hitachi Metals Company. This steel is highly sought after and is made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It is coveted for its great edge retention and ability to take a very acute edge.
The inner core is laminated with a soft iron, which protects the Shirogami and adds a shock-absorbing attribute to the knife. The blade face has a high primary grind, which looks like a single-bevel blade. The aesthetic quality of the three different finishes on the blade faces is beautiful. Together with the wonderful handle made from rosewood, nickel silver, and buffalo horn, this adds up to a knife that is as much a looker as it is a performer. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi, Suogo Yamazuka Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even (see photo) Knife Type: Kengata (Bunka) Handle: Rosewood Octagonal Spacer: Nickel Silver Weight: 6.6 oz (188 g) Edge Length: 178 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Black Saya Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satahebl2key||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-heinn-blue-2-kengata-yanagiba-300mm-86.png||||||Takayuki Homura Blue #2 Kengata Yanagiba 300mm||2255||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||825.000||825.000 ||||||||||||1||1||1||0||||||||Elevate Your Culinary Craft with the Sakai Takayuki Hein Blue #2 Kengata Yanagiba 300mm
Experience the pinnacle of precision and craftsmanship with the Sakai Takayuki Hein Blue #2 Kengata Yanagiba 300mm. Meticulously forged by master blacksmith Itsuo Doi in the renowned knife-making city of Sakai, Japan, this exceptional blade is a testament to centuries of tradition and expertise. Maker: Takayuki Location: Sakai, Japan Blacksmith: Itsuo Doi Knife Shape/Style: Kengata Yanagiba Edge Steel: Blue #2 Edge Grind: Even Weight: 8.0 oz (228 g) Edge Length: 286 mm Total Length: 460 mm Spine Thickness at Base: 4 mm Blade Height: 38 mm Saya: Included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahobl2ko21||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-210mm-227.png||||||Takayuki Homura Blue #2 Kogetsu 210mm||2256||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||500.000||500.000 ||||||||||||1||1||1||0||||||||We are pleased to be able to present another great knife made by one of our favorite blacksmiths, Itsuo Doi. He is the son of the famed blade maker Keijiro Doi and has been making top-shelf knives for many years. Following in such illustrious footsteps can be a daunting task, but Itsuo-san has more than accounted for himself in this industry.
This is an unusual knife, but one that would find favor with a variety of users from die-hard rocking cutters to butchers and grill masters. The blade is fashioned from Aogami 2 steel which is a favorite of many knife users and aficionados. It is one of the harder steels to forge but when done correctly can stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The inner core is clad with a soft iron for added strength and durability. The outer layer is finished with a fine satin look, while the edge Aogami steel is polished to a high luster.
The blade is attached to a beautifully made octagonal handle made from Japanese yew (taxus cuspidata) wood. Japanese yew wood is dense, hard, and has a beautiful luster. In fact, it was commonly used to make ceremonial and exotic tools for high-level officials in ancient Japan. The ferrule is made from black buffalo horn and is perfectly mated to the wood handle.
This is a limited edition item that would make a wonderful addition to any collection or serious knife user's quiver. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even Knife Type: Kogetsu (Gyuto) Handle: Yew Octagonal Ferrule: Black Buffalo Horn Saya: Included Weight: 6.1oz (173g) Trust this vs video Edge Length: 199 mm Total Length: 355 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahobl2ko24||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-240mm-233.png||||||Takayuki Homura Blue #2 Kogetsu 240mm||2254||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||600.000||600.000 ||||||||||||1||1||1||0||||||||If you are a regular to our site you will know that we love finding unusual blades, blacksmiths, and applications of the knife making art. One look at this blade is all you need to see that we have succeeded at finding another of these unique knives.
This is a butcher-style knife but with a twist. It looks like a fat scimitar or an upside-down santoku. Or maybe the offspring of an encounter between the two! The unusual upswept tip and the very flat edge profile result in a knife with a very different look and feel on the cutting board. We think it would make a killer tool for breaking down sides of beef or for folks using it for barbecue competitions who want to show off!
The core steel is the ever-popular Hitachi Blue #2 high carbon alloy. It is clad with a softer iron to protect and dampen the blade. The cladding is applied in the san-mai style where the outer layer, or jigane, is only on the face and not wrapped over the spine. As such it needs care with drying and cleaning. It will corrode if not given this attention. The cladding has a really well done brushed satin finish which highlights the polished Blue steel edge. The simple traditional octagonal handle is constructed from yew wood with a fine buffalo horn ferrule. Overall execution of handle and blade is of the highest order.
Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even (see photo) Knife Type: Kogetsu (Gyuto) Handle: Yew Octagonal Ferrule: Black Buffalo Horn Saya: Included Weight: 8.1 oz (230 g) Edge Length: 242 mm Total Length: 403 mm Spine Thickness at Base: 3 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahobl2kosu2||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-sujihiki-240mm-225.png||||||Takayuki Homura Blue #2 Kogetsu Sujihiki 240mm||2257||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||525.000||525.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki is a name that is known by knife users and collectors worldwide. This is not surprising considering they have been making blades for over 600 years! The famed company started up in Sakai during the 16th century making blades to trim and cut tobacco. Sakai Takayuki is now owned by Aoki-Hamano Seisakusho Company. They work with some of Japan’s best blacksmiths to create their many different lines of knives including the Homura range made by famed blade maker, Itsuo Doi.
The core steel of this great looking sujihiki is Hitachi Blue #2 high carbon steel. It is clad with a soft iron to protect and strengthen the blade. As it is an iron cladding it will need care with drying and cleaning after use. The cladding has a very nice brushed satin finish which highlights the polished Blue steel edge.
This is an unusual sujihiki in that it has an exaggerated curve to the cutting edge while boasting an almost flat spine all the way to the tip. It is a double bevel knife, so it is good to go for left- and right-handed users. The really fine handle is made from Japanese yew wood with buffalo horn ferrule. The fit and finish of both blade and handle are world class. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even (see photo) Knife Type: Hien (Sujihiki) Handle: Yew Octagonal Ferrule: Buffalo Horn Saya: Included Weight: 7.4 oz (210 g) Edge Length: 230 mm Total Length: 390 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahobl2pe15||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-petty-150mm-250.png||||||Takayuki Homura Blue #2 Petty 150mm||2258||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||395.000||395.000 ||||||||||||1||1||1||0||||||||The Takayuki Homura Blue #2 Petty is a fascinating and rather unique knife that shares its profile with a small range of gyutos that have been forged by Itsuo Doi. These knives have a very sleek and simple beauty that features a graceful curved blade edge and a spine that is straight all the way to the tip.
Itsuo Doi is one of our favorite blacksmiths. His reputation has risen to the point that he is considered one of the true greats working in Sakai. His knives are very recognizable, rather like that of his illustrious father. But these Homura creations have a new and very alluring look that is less traditional. Doi-san makes the blade from Aogami #2 steel. Favored by many, it is one of the harder steels to forge. But when done correctly, Aogami #2 will stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The hagane is clad with a soft iron for added strength and resilience. The jigane is finished with a beautiful satin luster, and the edge steel is polished to a high shine.
A simple and elegant octagonal handle is made from yew wood with a fine buffalo horn ferrule. The overall fit and finish of the handle and blade are of the highest order. Weight: 2.7 oz (78 g) Edge Length: 146 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 31 mm Saya included||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahobl2sa30||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-sakimaru-300mm-338.png||||||Takayuki Homura Blue #2 Sakimaru 300mm||2259||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||690.000||690.000 ||||||||||||1||1||1||0||||||||Takayuki Homura Blue #2 Sakimaru 300mm. Master blacksmith Itsuo Doi makes these knives under the umbrella brand of Sakai Takayuki. It is a name that resonates with knife users and collectors worldwide.
The Sakimaru 300mm is a sujihiki with a different name and a cool swoop tip. Made from Blue #2 high carbon steel, this kitchen weapon will slice its way through almost any raw or cooked protein with no effort needed. And that is the point of a knife like this: it’s all about how it slices in one motion while disturbing the ingredient as little as possible. The slight recurve shape is conducive to making this action even easier. It bears the look of a short katana.
A subtle yet beautiful brushed satin finish is applied to this outer layer which contrasts wonderfully with the polished edge. A classic octagonal yew handle with buffalo horn ferrule completes this compelling package. Saya included. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even Knife Type: Sakimaru (Sujihiki) Handle: Yew Octagonal Ferrule: Buffalo Horn Saya: Included Weight: 7.7 oz (218 g) Edge Length: 298 mm Total Length: 457 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satahogu21||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-homura-guren-210mm-63.png||||||Takayuki Homura Guren Gyuto 225mm||1187||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Homura Guren is a series of high-quality kurouchi knives hammer-forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand hammered finishes, and convex grinds make these lookers as well as performers. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Handle: Urushi Oak Octagonal Burnt Finish Edge Grind: Even 50/50 Weight: 8.1 oz 230 g) Edge Length: 208 mm Total Length: 375 mm Spine Thickness at Base: 3.2 mm Blade Height: 56.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satahoguke30||item-1||solidtemplate||yanagibas300mm||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-homura-guren-kengata-300mm-87.png||||||Takayuki Homura Guren Kengata Yanagi 300mm||1189||resources > sashimi-knives > yanagibas300mm > ||Knife Types > Yanagibas > Yanagibas 300mm > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Looking for a high-performing, stylish knife? Look no further than the Sakai Takayuki Homura Guren series kengata yanagiba.
Crafted from Blue #2 carbon steel and expertly forged by blacksmith Itsuo Doi, this knife features a hammered (Tsuchime) finish and a single bevel, right-hand grind for exceptional performance. The blade measures 285mm on the edge, with a thickness of 4.5mm at the heel.
The handle is made from Urushi lacquered oak with a burnt finish for a unique look, while the blade is finished with a Kurouchi to combat potential rust and patina.
The craftsmen of Sakai Takayuki carefully finish each knife, so you can be confident that it will perform right out of the box. Please note that a cover is not included with this knife. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Tsuchime Kurouchi Tip: Kengata Style Type: Yanagiba Handle: Urushi Oak Octagonal Burnt Finish Weight: 10.7 oz (304 g) Actual Edge Length: 285 mm Spine Thickness at Base: 4.5 mm Blade Height: 38.7 mm Edge Grind: Single Bevel Traditional Right||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satahogu||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-homura-guren-125.png||||||Takayuki Homura Guren Nakiri 180mm||1186||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||340.000||340.000 ||||||||||||1||1||1||0||||||||This is a series of high quality kurouchi knives hammer forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand-hammered finishes, and convex grinds make these lookers as well as performers. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Edge Grind: Even 50/50 Cladding: Iron Handle: Urushi Oak Octagonal Burnt Finish Weight: 8.6 oz (246 g) Edge Length: 162 mm Total Length: 326 mm Spine Thickness at Base: 3.1 mm Blade Height at Front: 56.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satagubl2pe1||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-guren-blue-2-petty-150mm-206.png||||||Takayuki Homura Guren Petty 150mm||1185||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Introducing the Homura Guren series, expertly handcrafted by Sakai master blacksmith Itsuo Doi. These knives feature Aogami #2 steel cores, clad in soft iron, and heat-treated to 62-63 HRC for outstanding edge retention. The distal tapering and precise edge geometry ensure flawless performance, while the Kurouchi Tsuchime finish gives each blade a unique, rustic look.
With hand-hammered finishes and convex grinds, these knives are both stunning and practical. The burnt Japanese oak wa handle, coated in urushi lacquer, offers a traditional, durable grip. Each knife is engraved with Itsuo Doi's personal seal, ensuring authenticity and artistry. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Edge Grind: Even 50/50 Handle: Urushi Oak Octagonal, Burnt Finish Weight: 3.5 oz (100 g) Edge Length: 140 mm Total Length: 279 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homura1||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-42.png||||||Takayuki Homura Guren Yanagiba 300mm ||1188||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue 2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Kurouchi Tsuchime Handle: Urushi Oak Octagonal Burnt Finish Edge: Traditional Single Bevel Grind, Right Weight: 9.6 oz (274 g) Edge Length: 298 mm Total Length: 451 mm Spine Thickness at Base: 4.8 mm Blade Height: 36.0mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|homura||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/homura-93.png||||||Takayuki Homura Guren Yanagiba 300mm ||01190||shopbysteel > blue2steel > takayukihamura > ||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue 2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives.
Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Kurouchi Tsuchime Handle: Urushi Oak Octagonal Burnt Finish Actual Edge Length: 299mm Blade Height: 38.6mm Total Length: 453mm Edge: Traditional Single Bevel Grind, Right Weight: 11.5oz / 326g Spine Thickness: 5mm Tip: Genbu Style||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahonkaw2mu1||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hon-kasumi-w-2-mukimono-180mm-lefty-61.png||||||Takayuki Hon Kasumi W#2 Mukimono 180mm Lefty||5597||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Takayuki Hon Kasumi W#2 Mukimono 180mm Left handed traditional grind. The knife you see here is a traditional mukimono knife with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat as well as removing silverskin and general purpose slicing. It's kind of like a usuba with a point. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D Shaped Magnolia Weight: 4.7 oz (136 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 3.5 mm Blade Height at Heel: 36.5 mm Ferrule: Buffalo Horn Left Handed Traditional Grind||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukiinox||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-78.png||||||Takayuki Inox||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||tainde13 fufkmbo14 tainus16 tainde16 tainde18 tainmu18 taincl21 taingy21 taingy24 tainya24 tainya27 tainya30 satast tainde15leha toinlehade18 tainde18leha tainya24leha tainya27leha tainya30leha ||||Takayuki Inox is a value line of stainless steel knives made by one of the top makers in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fufkmbo14||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/fujiwara-fkm-stainless-boning-145mm-177.png||||||Takayuki Inox Boning Knife 145mm||11041||resources > boning-knives > ||Knife Types > Boning Knives > ||100.000||100.000 ||||||||||||1||1||1||0||||||||We've recently upgraded this model (formerly Fujiwara FKM semi-stainless) to fully stainless steel and a much more durable handle. These tough, and good-looking knives are the product of years of research and age-old craftsmanship conjoined over 600 years of knife making.
The Takayuki Inox Honesuki is made from stainless steel which Takayuki calls Inox. Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.
The honesuki is a Japanese-style boning knife that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right-handed users.
The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets. Maker: Takayuki Location: Sakai, Japan Weight: 5.4 ounces Blade Length: 150 mm Total Length: 267 mm Spine Thickness at Base: 2.4 mm Blade Height at Base: 39.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taincl21||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-cleaver-210mm-236.png||||||Takayuki Inox Cleaver 210mm||20041||resources > cleavers > ||Knife Types > Cleavers > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a favorite with many chefs both professional and on the home front. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan. These knives are probably the most popular blade style in the world and for good reason.
The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs just over 210mm while the height is a well-proportioned 94mm. It is a thin blade at 2mm at the heel and weighs in at about 442g.
The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum style steel which will take a very sharp edge while being easy to sharpen and maintain.
The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade this results in a knife that is an easy to care for workhorse. Add in the very keen price point and you have a cleaver for all users and uses. Weight: 15.5 oz (442 g) Edge Length: 213 mm Total Length: 315 mm Spine Thickness: 2 mm Blade Height: 94 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainde13||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-135mm-118.png||||||Takayuki Inox Deba 135mm ||4334||kitchen-knives > takayuki-knives > takayukiinox > ||Knife Brands > Takayuki Knives > Takayuki Inox > ||155.000||155.000 ||||||||||||1||1||1||0||||||||We are very enamored with the products made by Sakai Takayuki Knives. Their parent company, Aoki Hamono Co., Ltd. is located in Sakai/Osaka Prefecture. They have been making blades for over 600 years and have products that span the entire spectrum of kitchen knife styles, constructions, and price points.
The lovely deba featured here is a handmade traditional blade using a very rugged stainless steel called AUS8A. This is a high chromium molybdenum steel which is easy to sharpen while possessing great edge retention.
Debas are one of the trinity of Japanese kitchen knives. Designed to cut and process fish, they have a very thick spine and tall stout blade. They are a single sided blade so the cutting angle is very acute, and thus exceptionally sharp. It should be noted that maintaining and using single-edged blades requires a completely different set of skills over double-edged blades. Sharpening in particular is a more specialized task and should only be attempted by someone who has experience with these types of knives. As this is a single bevel blade, it is intended for right-handed users.
The blade is finished with some lovely Kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, Single Bevel, Traditional Grind Right Handed Only Steel: Inox (Stainless Steel) Weight: 6.5 oz (186 g) Edge Length: 137 mm Total Length: 265 mm Spine Thickness at Base: 6 mm Blade Height: 46 mm Handle: D-Shaped Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainde15leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-150mm-left-handed-214.png||||||Takayuki Inox Deba 150mm Left Handed||4835||resources > lehakn > ||Knife Types > Left Handed Knives > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Deba 150mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule. Brand: Sakai Takayuki Blade Orientation: Left Handed Weight: 7.9oz Blade Length: 150mm Total Length: 290mm Spine Thickness at Base: 7.4mm Blade Height: 50mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainde16||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-165mm-118.png||||||Takayuki Inox Deba 165mm||4336||resources > deba-knives > dekn10 > ||Knife Types > Deba Knives > Deba Knives 105-170mm > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by right-handed chefs. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule. Weight: 9.8oz Blade Length: 165mm Total Length: 305mm Spine Thickness at Base: 7.4mm Blade Height: 49.8mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toinlehade18||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-inox-left-handed-deba-180mm-93.png||||||Takayuki Inox Deba 165mm Left Handed||4836||resources > lehakn > ||Knife Types > Left Handed Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Deba 165mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule. Brand: Sakai Takayuki Blade Orientation: Left Handed Weight: 9oz / 256g Blade Length: 167mm Total Length: 310mm Spine Thickness at Base: 7.4mm Blade Height: 51mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainde18||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-124.png||||||Takayuki Inox Deba 180mm||4337||resources > deba-knives > dekn18 > ||Knife Types > Deba Knives > Deba Knives 180mm > ||205.000||205.000 ||||||||||||1||1||1||0||||||||The deba knife was originally developed in the famed knife-making city of Sakai, a port town near Osaka. The first blades made in the region were actually made to cut tobacco. These days, the deba is primarily used to clean and fillet fish and dress poultry and other proteins. Its most obvious feature is its very thick spine and heavyweight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
This particular knife is a standard or Hon-deba. Its blade is stout and thick at the spine. It has a very well-executed primary bevel that gets very thin at the edge. It is constructed from stainless steel which Takayuki brands as Inox. This is a generic term for many stainless alloys, including the AUS8A steel used in this application. This stainless steel is very tough and corrosion resistant, making this a very easy-to-use knife with less concern given to rusting or staining. The simple D-shaped ho-wood handle and buffalo horn ferrule are a perfect match for this traditional Japanese knife. Weight: 11.2 oz (320 g) Edge Length: 181 mm Total Length: 333 mm Spine Thickness at Base: 7 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainde18leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-left-handed-222.png||||||Takayuki Inox Deba 180mm Left Handed||4837||resources > lehakn > ||Knife Types > Left Handed Knives > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Deba 180mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy-to-maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho-wood handle which has a buffalo horn ferrule. Brand: Sakai Takayuki Blade Orientation: Left Handed Weight: 11.1oz / 318g Blade Length: 182mm Total Length: 225mm Spine Thickness at Base: 7mm Blade Height: 54mm No saya for this knife||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taingy21||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-210mm-238.png||||||Takayuki Inox Gyuto 210mm||12312||kitchen-knives > takayuki-knives > takayukiinox > ||Knife Brands > Takayuki Knives > Takayuki Inox > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Inox is a generic term for stainless steel containing a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade. It possesses excellent edge retention and is relatively easy to sharpen. This do-it-all chef knife will be easy to maintain on a daily basis, especially compared to carbon steel-based blades. This knife would be a good choice for chefs who need a rugged, versatile cutting machine at an attractive price.
The stamped blade features a full tang and bolsterless design. The handle is a classic western or wa style which is made from polyoxymethylene, also known as POM. POM is an engineered thermoplastic material used to make precision parts exhibiting high stiffness and excellent dimensional stability.
This gyuto measures in at 215mm, a perfect length for smaller kitchens and chefs needing a more compact-sized knife. The dimensions also make it well suited to tackling smaller ingredients or those requiring fine detail work. It has a fairly flat edge to about the half point where it transitions to a well-curved belly. It should be a knife suited to most cutting styles.
This gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price. Manufacturer: Sakai Takayuki Construction: Mono Steel, Roll Forged Edge Steel: Inox Stainless Steel Edge Grind: Double Bevel / Even Handle: Yo-POM 3 Rivet Weight: 5.7 oz (164 g) Edge Length: 215 mm Total Length: 337 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taingy24||item-1||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-240mm-277.png||||||Takayuki Inox Gyuto 240mm||11013||resources > gyutos > gyutos240mm > weha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Takayuki has been making blades for over 600 years. During this time they have amassed a wealth of knowledge which has been passed on from generation to generation while being added to by these successive master craftsmen. The company was recently taken over and has since been reinvented with the addition of cutting edge technology to their existing knowledge base.
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel which they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy to maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price. Weight: 9.2 oz (262 g) Edge Length: 241 mm Total Length: 372 mm Spine Thickness at Base: 2 mm Blade Height at Base: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainmu18||item-1||solidtemplate||usuba-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-mukimono-180mm-240.png||||||Takayuki Inox Mukimono 180mm Sale||4397||resources > usuba-knives > ||Knife Types > Usubas > ||150.000||150.000 ||||||||||||1||1||1||0|||||||| Maker: Sakai Takayuki Location: Sakai, Japan Construction: Ni Mai, Hammer Forged Edge Steel: Inox (Stainless Steel) Cladding: Stainless Steel Engraving: Laser Etched Handle: D Ho Wood Ferrule: Buffalo Horn Grind: Single Bevel Traditional Weight: 5.0 oz/ 142g Blade Length: 167 mm Overall Length: 310 mm Spine Thickness at Heel: 3.27 mm Blade Height at Heel: 38.54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainus16||item-1||solidtemplate||usuba-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-usuba-165mm-110.png||||||Takayuki Inox Usuba 155mm||4362||resources > usuba-knives > ||Knife Types > Usubas > ||120.000||120.000 ||||||||||||1||1||1||0||||||||We are passionate about the exquisite craftsmanship of Sakai Takayuki Knives. Produced by the renowned Aoki Hamono Co., Ltd. in Sakai, Osaka Prefecture, these knives are the result of over 600 years of blade-making expertise. Their extensive range includes a variety of kitchen knife styles, constructions, and price points to suit every culinary need.
The featured usuba knife is a prime example of their craftsmanship. This handmade traditional blade is forged from durable AUS8A stainless steel, known for its high chromium and molybdenum content. It is not only easy to sharpen but also offers excellent edge retention, making it a reliable choice for any kitchen. Maker: Sakai Takayuki Location: Sakai, Japan Construction: Ni Mai, Hammer Forged Edge Steel: Inox (Stainless Steel) Cladding: Stainless Steel Engraving: Laser Handle: D Ho Wood Ferrule: Buffalo Horn Grind: Single Bevel Traditional Weight: 6 ounces Blade Length: 155 mm Total Length: 299 mm Spine Thickness at Base: 3.5 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainya24||item-1||solidtemplate||yanagibas240mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagi-240mm-118.png||||||Takayuki Inox Yanagiba 240mm||4303||resources > sashimi-knives > yanagibas240mm > ||Knife Types > Yanagibas > Yanagibas 240mm > ||125.000||125.000 ||||||||||||1||1||1||0||||||||The Takayuki Inox Yanagi 240mm is a recent addition to our ever growing line of Inox branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with a stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 233mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is of course single bevel, and so of use only to right-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule. Weight: 5 ounces Blade Length: 233 mm Total Length: 382 mm Spine Thickness at Base: 4 mm Blade Height: 30.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainya24leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-240mm-left-handed-231.png||||||Takayuki Inox Yanagiba 240mm Left Handed||4803||resources > lehakn > ||Knife Types > Left Handed Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Yanagiba 240mm Left-Handed is a recent addition to our ever-growing line of Inox branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel that is very corrosion resistant.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 233mm in length, as these knives usually run-up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is of course single bevel, and so of use only to left-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule. Brand: Sakai Takayuki Orientation: Left Handed Weight: 5 ounces Blade Length: 233 mm Total Length: 382 mm Spine Thickness at Base: 4 mm Blade Height: 30.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagi-270mm-134.png||||||Takayuki Inox Yanagiba 270mm||4304||resources > sashimi-knives > yanagibas270mm > ||Knife Types > Yanagibas > Yanagibas 270mm > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Yanagibas are one of the most iconic Japanese kitchen knives. Their long, slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef knife. The yanagiba is sometimes referred to as the willow blade, as this is the literal translation from the Japanese word. (The knife's slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls the blade through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion-resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course, it is a single bevel design so it is only usable by right-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule. Weight: 6.3 oz (180 g) Edge Length: 265 mm Total Length: 420 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainya27leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-270mm-left-handed-214.png||||||Takayuki Inox Yanagiba 270mm Left Handed||4804||resources > lehakn > ||Knife Types > Left Handed Knives > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Yanagiba 270mm Left Handed. Yanagibas are one of the most iconic Japanese kitchen knives. Their long slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef knife. The yanagiba is sometimes referred to as the willow blade as this is the literal translation from the Japanese word. (The knife’s slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls it through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course it is a single bevel design so it is only usable by left-handed users. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule. Brand: Sakai Takayuki Location: Sakai Japan Blade Orientation: Left Handed Weight: 6.2 ounces Blade Length: 258 mm Total Length: 412 mm Spine Thickness at Base: 3.7 mm Blade Height: 32.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainya30||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-300mm-118.png||||||Takayuki Inox Yanagiba 300mm||4305||kitchen-knives > takayuki-knives > takayukiinox > ||Knife Brands > Takayuki Knives > Takayuki Inox > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from a stainless steel that the makers dubbed Inox. In fact the alloy is AUS8A which is a high carbon molybdenum steel which is very corrosion resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.
The hand forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
This is wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, Single Bevel, Traditional Grind Right Handed Only Steel: Inox (Stainless Steel) Handle: D-shaped Ho Wood Ferrule: Buffalo Horn Weight: 7.2 oz (204 g) Edge Length: 287 mm Total Length: 444 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tainya30leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-300mm-left-handed-214.png||||||Takayuki Inox Yanagiba 300mm Left Handed||4805||resources > lehakn > ||Knife Types > Left Handed Knives > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Yanagiba 300mm Left Handed. Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from stainless steel that the makers dubbed Inox. In fact, the alloy is AUS8A, which is a high carbon molybdenum steel that is very corrosion resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.
The hand-forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
This is wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, Single Bevel, Traditional Grind Orientation: Left Handed Steel: Inox (Stainless Steel) Handle: D Ho Wood Ferrule: Buffalo Horn Weight: 6.3 oz (178 g) Edge Length: 293 mm Total Length: 450 mm Spine Thickness at Base: 3 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayuki-knives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-57.png||||||Takayuki Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||1||1||0||0||||keijirodoi taasha satasg2tssu satacoda satajadawa takayukiginga ginsanwa grandchef takayukihamura takayukiinox takuvghateco tana takayukisanpou tatowh2 takayukitus tawahada tahada tazagi sataao takayukisumire ||||Sakai Takayuki has been cultivated through a long 600-year history. Well known throughout the nation, Sakai Takayuki knives are created by the assured skills of craftsmen and boast top-class, clean cutting. In 1982, the knives were designated traditional arts and crafts. While the number of craftsmen with excellent skills decreases yearly, the superb workmanship and technology that create the knives maintain an excellent reputation.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takovgdana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kokushin-vg10-damascus-nakiri-160mm-61.png||||||Takayuki Kokushin VG10 Damascus Nakiri 160mm||7949||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||145.950||145.950 ||||||||||||1||1||1||0||||||||Experience the perfect blend of tradition and innovation with the Sakai Takayuki Kokushin VG10 Damascus Nakiri — a chef's staple reimagined. Crafted in the esteemed workshops of Sakai, Japan, this 160mm nakiri is a testament to a city's legacy in blade excellence that has stood the test of time.
With a 44.5mm blade height and a slender spine thickness of just 2mm, this knife promises agility and precision in every cut. Its weight of 158g (5.5oz) makes it a light yet balanced instrument, allowing for tireless chopping and slicing of vegetables and herbs.
The heart of the blade boasts VG10 stainless steel, renowned for its superior edge retention and resistance to corrosion, making it a reliable companion in the busiest of kitchens. The stunning stainless Damascus cladding isn't just for show; the hammered texture minimizes friction and prevents food from sticking, enhancing your cutting efficiency.
Engineered to a Rockwell hardness of 60±, the blade ensures robustness and longevity, keeping its edge through countless uses. The double bevel edge is sharpened to a 50/50 angle, catering to both left and right-handed chefs, providing a seamless cutting experience.
Complementing the formidable blade is the oak octagonal handle, meticulously shaped to fit comfortably in your hand, reducing fatigue and enhancing control. This handle is not just a tool but a statement of elegance that will stand out in any kitchen setting.
Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: VG10 Stainless Steel Cladding: Stainless Damascus Hammered Rockwell Hardness: 60+- Edge: Double Bevel (50/50) Handle: Oak Octagonal Weight: 5.5 oz (158 g) Edge Length: 161 mm Total Length: 310 mm Spine Thickness at Base: 2.1 mm Blade Height: 44.3 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghateco||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coating-64.png||||||Takayuki Kurokage||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||takuvghape15 takuvghateco1 takuvghateco3 takuvghateco2 takuvghagy21 takuvghateco4 takuvghasl24 ||||Sakai Takayuki Kurokage VG10 Hammered Teflon Coated Japanese knives come with beautiful wenge handles. These are stunning looking knives and they come with a nonstick coating which provides excellent cutting performance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghateco1||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coated-bunka-160mm-118.png||||||Takayuki Kurokage VG10 Bunka 160mm||7495||kitchen-knives > takayuki-knives > takuvghateco > ||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Our relentless search for the new and different takes us into some interesting and fun places. Odd shapes, unusual materials, and out of the box techniques all pique our interest. So it was an easy ask to take on this new line of knives from one of the most popular Japanese kitchen knife makers, Sakai Takayuki.
One look at these stunning knives is enough to convince anyone that these are a real cutting tool with outstanding visual appeal. The combination of a wonderfully realized tsuchime finish and the black Teflon coating results in a knife that looks bad to the bone!
Of course, this is not a knife whose beauty is only skin deep. The hammered dimples and Teflon coating afford the knife an amazing ability to release food. Combine this with a very easy-to-maintain steel, VG10, and some really well executed grinds and you have a knife that performs extremely well yet does not cost a fortune or require difficult maintenance regimes.
The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. They are shorter in length than a gyuto and, combined with their tall blade height, create a knife with very broad uses and appeal. They are often used to replace a short gyuto or santoku, especially for people who favor push cutting and chopping techniques. No doubt the great looking reverse tanto profile also adds to a compelling aesthetic appeal. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated Weight: 5.1 oz (144 g) Edge Length: 161 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood Handles are installed with gapped machi called "Tokyo Style"||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghateco2||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coated-bunka-190mm-118.png||||||Takayuki Kurokage VG10 Bunka 195mm||7494||kitchen-knives > takayuki-knives > takuvghateco > ||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||195.000||195.000 ||||||||||||1||1||1||0||||||||The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Bunka style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Bunka 195mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Weight: 5.8 oz (166 g) Edge Length: 201 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handles are installed with gapped machi called "Tokyo Style" Handle Material: Octagonal Wenge Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghagy21||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-gyuto-210mm-141.png||||||Takayuki Kurokage VG10 Gyuto 210mm||7493||kitchen-knives > takayuki-knives > takuvghateco > ||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 210mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely, in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Weight: 5.4 oz (152 g) Edge Length: 215 mm Total Length: 365 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghateco4||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-gyuto-240mm-118.png||||||Takayuki Kurokage VG10 Gyuto 240mm||7496||kitchen-knives > takayuki-knives > takuvghateco > ||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 240mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added: a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto with a slightly tall profile. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Weight: 6.8 oz (194 g) Edge Length: 241 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handles are installed with gapped machi called "Tokyo Style" Handle Material: Octagonal Wenge Wood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghape15||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-petty-150mm-171.png||||||Takayuki Kurokage VG10 Petty 150mm||7491||kitchen-knives > takayuki-knives > takuvghateco > ||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||150.000||150.000 ||||||||||||1||1||1||0||||||||This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood Weight: 2.8 oz (82 g) Edge Length: 154 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghateco3||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coated-santoku-170mm-118.png||||||Takayuki Kurokage VG10 Santoku 170mm||7492||kitchen-knives > takayuki-knives > takuvghateco > ||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||190.000||190.000 ||||||||||||1||1||1||0||||||||It's really hard to overstate the stunning looks of this santoku knife. The general blade design of these versatile cutters is made even more attractive by the addition of the smooth black Teflon coating over the beautifully executed tsuchime face and perfectly matched octagonal wenge wood handle. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing-looking implement.
The stark contrast of this knife's hand-chiseled kanji elements and the perfectly finished VG10 steel edge add that touch of refinement and drama to the overall picture. We think this is one of the coolest looking knives out there right now.
Of course, the Teflon and tsuchime finishes are there for more than aesthetic reasons. These two elements add up to a food release ability that is among the best we have encountered. Combine that with the attributes of the ever-popular VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade, which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood Weight: 5.0 oz (140 g) Edge Length: 173 mm Total Length: 317 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handles are installed with gapped machi called "Tokyo Style"||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takuvghasl24||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-slicer-240mm-113.png||||||Takayuki Kurokage VG10 Sujihiki 240mm||7497||kitchen-knives > takayuki-knives > takuvghateco > ||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||215.000||215.000 ||||||||||||1||1||1||0||||||||Sujihikis have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Slicer style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Slicer 240mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated Weight: 4.8 oz (138 g) Edge Length: 251 mm Total Length: 400 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm HRC: 60-61 Edge: Double-Bevel (50/50)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tana||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-66.png||||||Takayuki Nanairo ||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||tanasa17 tanake19 tanagy21 ||||These excellent stainless steel knives use VG10 steel with double bevels and nice, customized handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tanagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-gyuto-210mm-204.png||||||Takayuki Nanairo Gyuto 210mm||14590||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||200.000||200.000 ||||||||||||1||1||1||0||||||||This great looking gyuto is made from the ever popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. The word Nanairo means seven colors in Japanese and this refers to the multi colored handles they are using on the knives. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef’s knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 212mm and, combined with the slightly shorter height of 46mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Urushi Weight: 5.7 oz (162 g) Edge Length: 212 mm Total Length: 354 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tanake19||item-1||solidtemplate||tana||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-kengata-190mm-244.png||||||Takayuki Nanairo Kengata 190mm||14605||kitchen-knives > takayuki-knives > tana > ||Knife Brands > Takayuki Knives > Takayuki Nanairo > ||195.000||195.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Nanairo comes with nice VG10 stainless steel blades combined with lovely custom urushi handles. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this great-looking blade from VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels, but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Kengata knives, also known as bunkas, can be used to replace a short gyuto, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle with a beautiful custom design. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Urushi Knife Type: Kengata Weight: 6.2 oz (176 g) Edge Length: 203 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tanasa17||item-1||solidtemplate||tana||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-santoku-170mm-278.png||||||Takayuki Nanairo Santoku 170mm||14575||kitchen-knives > takayuki-knives > tana > ||Knife Brands > Takayuki Knives > Takayuki Nanairo > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Takayuki Nanairo Santoku 170mm. The santoku knife blends attributes of a gyuto and western chef knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks, which the knife performs well: slicing, dicing, and mincing.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great-looking tsuchime, or hammered, finish blends with the ripples of the multi-layer damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made with a beautiful urushi finish. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Blue Urushi Knife Type: Santoku Weight: 5.3 oz (152 g) Edge Length: 172 mm Total Length: 311 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2zosl||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-blue-2-zombie-slayer-127.png||||||Takayuki Nata White #1 150mm||8072||kitchen-knives > takayuki-knives > taasha > ||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Nata White #1 150mm is an old-style Japanese chopping axe. This knife is used to clear brush and small saplings. Excellent, authentic Japanese tool for yard work. Brand: Sakai Takayuki Manufacturer: Aoki Hamono Edge Steel: White #1 Cladding: Iron Finish: Kurouchi HRC: 60 Handle: Chestnut Burned Made In Sakai. Japan Edge Length: 150mm Weight: 1 Pound 2 Ounces||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukisanpou||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-21.png||||||Takayuki Sanpou||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||satasawh2pe tasagy21 tasawh2kasu2 ||||Introducing another beautiful knife line from Sakai Takayuki called Sanpou. The knives are made with Shirogami #2 carbon steel and have a lovely frosted finish and excellent geometry.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-gyuto-210mm-61.png||||||Takayuki Sanpou White #2 Kasumi Gyuto 210mm||3217||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki Sanpou White #2 Kasumi Gyuto — the quintessence of Japanese craftsmanship and cutting precision. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 210mm gyuto embodies a chef’s dream.
At 203mm, the blade length is perfect for those who desire control and versatility in their cuts. The 50mm blade height offers ample knuckle clearance, allowing for swift chopping without any hindrance.
Weighing in at a comfortable 194 grams, the Sakai Takayuki gyuto is light enough to wield all day without fatigue, yet it has enough heft to glide through ingredients with ease. The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto is not just a knife; it's an investment in your culinary artistry. Embrace the fusion of tradition and performance, and elevate your cooking experience.
Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: Shirogami #2 (White #2 Carbon Steel) Cladding: Soft Iron Rockwell Hardness: 62–63 Edge: Double Bevel (50/50) Handle: Wenge Octagonal Weight: 6.8 oz (194 g) Edge Length: 203 mm Total Length: 359 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasawh2kasu2||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-sujihiki-240mm-61.png||||||Takayuki Sanpou White #2 Kasumi Sujihiki 240mm||3219||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||299.000||299.000 ||||||||||||1||1||1||0||||||||Introducing the Takayuki Sanpou White #2 Kasumi Sujihiki 240mm. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 240mm sujihiki embodies a chef’s dream.
The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Sujihiki is not just a knife; it's an investment in your culinary artistry. Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: Shirogami #2 (White #2 Carbon Steel) Cladding: Soft Iron Rockwell Hardness: 62–63 Edge: Double Bevel (50/50) Handle: Wenge Octagonal Weight: 6.3 oz (180 g) Edge Length: 241 mm Total Length: 390 mm Spine Thickness at Base: 3.4 mm Blade Height: 39 mm Our suji saya does not fit this knife Brand: Sakai Takayuki Location: Sakai Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Knife Line: Takayuki Tokujuo Steel: White #2 Knife Type: Garisuki Left Handed Single Bevel Cladding: Iron Length: 182mm Height: 49mm Spine Thickness: 5.3 Weight: 8.7oz / 248g HRC: 61-62 Handle: Ho D Lefty Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2ho15||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-150mm-286.png||||||Takayuki Tokujuo White #2 Honesuki 150mm||3194||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||220.000||220.000 ||||||||||||1||1||1||0||||||||The knife you see here is unusual since it's a single-bevel honesuki with a traditional concave back. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Weight: 5.0 oz (142 g) Edge Length: 150 mm Spine Thickness at Base: 5 mm Blade Height: 41 mm Handle: D-Shaped Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tokujuo||item-1||solidtemplate||honesuki||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-180mm-13.png||||||Takayuki Tokujuo White #2 Honesuki 180mm||3195||resources > honesuki > ||Knife Types > Honesukis > ||335.000||335.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Single-Bevel Honesuki you see here is a rare and beautifully crafted interpretation of a traditional Japanese poultry knife. Forged by master blacksmith Togashi Kenji and hand-sharpened by renowned finisher Nishimura Norikatsu, this knife is a true expression of Sakai craftsmanship.
Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.
The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Weight: 7.9 oz (224 g) Edge Length: 183 mm Spine Thickness at Base: 6 mm Blade Height: 51 mm Handle: D-Shaped Ho Wood Ferrule: Buffalo Horn Hand-wash only—never put it in the dishwasher Dry immediately after use to avoid rust Store in a dry place Apply a light coat of oil if storing for long periods Avoid cutting through bones or frozen food
With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2mu18||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-380.png||||||Takayuki Tokujuo White #2 Honesuki Left Handed 150mm||3698||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||350.000||350.000 ||||||||||||1||1||1||0||||||||The knife you see here is somewhat unusual since it's a single bevel honesuki with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin. Brand: Sakai Takayuki Location: Sakai Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Orientation: Left Handed Blade Height at Heel: 41mm Edge Length: 150mm Spine Thickness: 5mm 5oz, 142g Handle: Ichi Wood Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2mide2||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mioroshi-deba-210mm-260.png||||||Takayuki Tokujuo White #2 Mioroshi Deba 210mm||3102||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||395.000||470.000 ||395.000 ||||||||||1||1||1||0||||||||The knives in the Takayuki Tokujuo line are made by one of the most respected smiths in Sakai, Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered to be one of the best blade smiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The Tokujuo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have added a full range of yanagibas and this fine deba to the list. More styles will follow later.
A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.
The blade is attached to a traditional D-shaped handle made from ho wood and buffalo horn. Weight: 7.2 oz (204g) Blade Length: 215 mm Overall Length: 371 mm Spine Thickness at Heel: 5.10 mm Blade Height at Heel: 43.02 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2mu181||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-373.png||||||Takayuki Tokujuo White #2 Mukimono 180mm||3091||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||250.000||250.000 ||||||||||||1||1||1||0||||||||The knife you see here is a traditional mukimono knife with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat as well as removing silverskin and general purpose slicing. It's kind of like a usuba with a point. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: Magnolia Ferrule: Buffalo Horn Weight: 5.9 oz (168 g) Edge Length: 176 mm Total Length: 315 mm Spine Thickness at Base: 4 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tawh2tabu||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-white-2-tall-bunka-147.png||||||Takayuki Tokujuo White #2 Tall Bunka 180mm||3200||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||295.000||295.000 ||||||||||||1||1||1||0||||||||The Takayuki Tall Bunka is new to their huge line-up and we think it's a winner! The blade is a nice size at 180mm and works well for those who enjoy a small cleaver blade profile.
They’re forged from white 2 steel by the renowned Togashi workshop and they've produced it with a unique shape. An easy to care for Kurouchi finish and an octagonal Bubinga handle make for a stylish yet very traditional knife. Maker: Sakai Takayuki Hitachi White #2 Handle: Bubinga Octagonal Blade length: 180mm / 7.1" Overall length: 330mm Thickness at spine: 3 mm Thickness at tip: 1.8 mm HRC 60 Blade height: 82mm Weight 300g / 10.6oz Bevel Double (50/50)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2ya24||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-240mm-230.png||||||Takayuki Tokujuo White #2 Yanagiba 240mm||3003||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||275.000||275.000 ||||||||||||1||1||1||0||||||||If you need to slice raw fish but do not have an abundance of space, a 240mm yanagiba is the perfect solution for your sushi making needs.
The Takayuki Tokujuo White #2 Yanagiba 240mm is fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron which aids with strength, durability, and lightness. As with all yanagiba knives, it is single beveled with a slightly concave back side. Right-handed users only for this one!
This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.
The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the primary bevel receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great looking picture. Weight: 4.8 oz (138 g) Edge Length: 235 mm Total Length: 374 mm Spine Thickness at Heel: 4 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2ya27||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-270mm-225.png||||||Takayuki Tokujuo White #2 Yanagiba 270mm||3004||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||325.000||325.000 ||||||||||||1||1||1||0||||||||270mm yanagibas are probably the most popular length of this ubiquitous knife. They are long enough to tackle most fish sizes while being short enough for tighter spaces. The long length is important for making the slice in one movement. A sawing action will deform the piece while damaging the fragile cell structure of the fish. Conversely, the more compact dimensions of this 270mm make for easier maintenance and sharpening.
This fine example of the breed is made with Shirogami 2 steel, better known as White # 2. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding.
The single-bevel blade is made to the highest standards by Master Bladesmith Kenji Togashi, and features a lovely transition at the primary grind between the cladding and the blade edge. Master Togashi was awarded the Sakai Traditional Craftsman award in 1996. He is now considered to be one of the best bladesmiths in Japan and his work is highly sought after by both kitchen knife enthusiasts and collectors worldwide. Weight: 7.0 oz (198g) Blade Length: 264 mm Overall Length: 417 mm Spine Thickness at Heel: 4.60 mm Blade Height at Heel: 33.45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2ya30||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-300mm-235.png||||||Takayuki Tokujuo White #2 Yanagiba 300mm||3005||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Occupying the middle ground of length in our Tokujuo yanagiba lineup is this stunning 300mm slicer. This impressive range of knives is made by famed blade maker Kenji Togashi. Master Kenji Togashi received the Sakai Traditional Craftsman award in 1996. He is considered one of the best bladesmiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient, which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
As is the case with most single-bevel knives, this one is only suitable for right-handed users. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional D-shaped handle made from magnolia wood and buffalo horn for the ferrule. Weight: 6.9 oz (196g) Blade Length: 290 mm Overall Length: 451 mm Spine Thickness at Heel: 3.98 mm Blade Height at Heel: 34.92 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2ya33||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-330mm-231.png||||||Takayuki Tokujuo White #2 Yanagiba 330mm||3006||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Tokujuo in Japanese means “special,” and it is indeed quite fitting that these knives carry the name. Tokujuo knives are made with the care and precision demanded by Japanese professional cooks. The blade is forged from top quality shirogami #2 (white paper #2) steel using a ni-mai construction, and a traditionally ground single bevel—so these are for right-handed users only.
This knife occupies the upper end of the yanagiba size scale and as such requires space and experience to use it to its fullest advantage. It also requires the user to understand the intricacies of single-bevel sharpening, especially given its above average length.
The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids damaging the cells of the flesh. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
This is a fine knife that is easy to recommend. Fit and finish, grinds, and overall beauty are of the highest caliber. If you have the space and skills, this is a knife to bring a smile every time you slice into that perfect fish fillet. Brand: Sakai Takayuki Location: Sakai Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Weight: 10.1 oz (286g) Blade Length: 321 mm Overall Length: 490 mm Spine Thickness at Heel: 5.21 mm Blade Height at Heel: 37.39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayuki1||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-110.png||||||Takayuki Tokujuo Yanagi 300mm Lefty||3505||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||350.000||350.000 ||||||||||||1||1||1||0||||||||This beautiful hand-made yanagiba in 270mm size is made for left-handed users. It's perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.
They're made for Takayuki by Sakai master blacksmiths and come with a beautiful natural stone finish. The blade is fashioned from Hitachi White #2 steel. The blade is single beveled, so the back side is almost flat with just a slightly concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This lovely blade comes with a traditional Japanese D Shaped wa handle with black buffalo horn ferrule. Blacksmith: Togashi Kenji Nishimura Norikatsu Construction: Hammer Forged, Left Handed Grind Edge Steel: White #2 Handle: Wa D Shaped Ho Wood Ferrule: Buffalo Horn Weight: 7.6 ounces / 218g Blade Length: 289 mm Overall Length: 450 mm Thickness at Heel: 4.5 mm Blade Height: 36 mm Grind: Traditional Single Bevel Orientation: Left Handed||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-88.png||||||Takayuki TUS ||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||takayukitus3 takayukitus2 takayukitus9 takayukitus1 takayukitus4 takayukitus5 takayukitus6 takayukitus7 ||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus1||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-210mm-261.png||||||Takayuki TUS Gyuto 210mm||16612||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 5.0 oz (142 g) Edge Length: 212 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus5||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-240mm-290.png||||||Takayuki TUS Gyuto 240mm||16613||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 6.1 oz (174 g) Edge Length: 236 mm Total Length: 359 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus7||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-270mm-247.png||||||Takayuki TUS Gyuto 270mm||16614||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 9 oz (254 g) Edge Length: 272 mm Total Length: 398 mm Spine Thickness at Heel: 2 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus3||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-120mm-293.png||||||Takayuki TUS Petty 120mm||16602||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel with attractive pakka wood handles finished in a rustic manner. If you want a good bang-for-the-buck Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 2.3 oz (64 g) Edge Length: 123 mm Total Length: 228 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus2||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-150mm-255.png||||||Takayuki TUS Petty 150mm||16604||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Pakka Wood Weight: 2.8 oz (78 g) Edge Length: 149 mm Total Length: 265 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus9||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-santoku-180mm-253.png||||||Takayuki TUS Santoku 180mm||16661||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 Degrees each side) HRC: 59 Handle: Western, Pakka Wood Type: Santoku Weight: 5.1 oz (146 g) Edge Length: 180 mm Total Length: 303 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus4||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-240mm-274.png||||||Takayuki TUS Sujihiki 240mm||16623||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 5.5 oz (156 g) Edge Length: 242 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukitus6||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-270mm-256.png||||||Takayuki TUS Sujihiki 270mm||16624||kitchen-knives > takayuki-knives > takayukitus > ||Knife Brands > Takayuki Knives > Takayuki TUS > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Type: Sujihiki Weight: 6.0 oz (170 g) Edge Length: 272 mm Total Length: 392 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tawahada||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-wa-hammered-damascus-46.png||||||Takayuki VG-10 Hammered Damascus||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||petty150 satavgdahaho sata33ladavg tavghadawasa santoku170 tavghawagy21 gyuto210 tavghadawagy tavghadasu24 tahavgdahe30 tahavgdage30 tavgnabu16 tavgnake21 tavgnadagy21 ||||Sakai Takayuki 33-Layer VG-10 Hammered Damascus series offers great looks and high performance at an affordable price.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghadacl19||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-cleaver-195mm-235.png||||||Takayuki VG-10 Hammered Damascus Cleaver 195mm||7403||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||280.000||280.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Cleaver is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Cleavers are general purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Cladding: 33 layer, Stainless, Damascus HRC: 60 Edge Grind: Even Handle: Red Pakkawood Western (Yo) Knife Type: Cleaver Weight : 13.0 oz (365g) Blade Length: 210 mm Overall Length: 318 mm Spine Thickness at Heel: 2.2 mm Blade Height at Heel: 84.6 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayuki7394||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-hammered-damascus-gyuto-180mm-248.png||||||Takayuki VG-10 Hammered Damascus Gyuto 180mm||7394||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Takayuki VG-10 Hammered Damascus Gyuto 180mm. Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.
This gyuto combines many attributes of a western chef knife with a blade geometry that you will find familiar. This results in a knife that is good for rocking or push-cutting.
The blade is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price. Steel: Damascus 33 layers with VG-10 Hardness: RC 60 (special tempered to provide ease of sharpening) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.9 oz (168 g) Edge Length: 180 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghadagy21||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-210mm-254.png||||||Takayuki VG-10 Hammered Damascus Gyuto 210mm||7395||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||175.000||175.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Gyutos are general purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: 33-layer, Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Weight: 6.5 oz (186 g) Edge Length: 212 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm HRC: 60||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghadagy24||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-275.png||||||Takayuki VG-10 Hammered Damascus Gyuto 240mm||7396||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||190.000||190.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 HRC: 60 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Weight: 7.6 oz (216 g) Edge Length: 238 mm Total Length: 376 Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kengata160mm||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-western-vg-10-kengata-160mm-84.png||||||Takayuki VG-10 Hammered Damascus Kengata 160mm||7399||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Many people are intrigued by kitchen knives that have a weapon-like shape. Kengata blades have a classic Japanese sword-like tip, so they fall into this category perfectly. The combination of the reverse tanto tip and the short, almost santoku profile results in a blade that is versatile, easy to wield, and very stout.
This style of knife is regarded as a general purpose blade adept at cutting and chopping a myriad of ingredients. Unlike a regular bunka, the blade profile of the Takayuki Damascus Hammered VG-10 Kengata has more belly, which makes it perfect for rocking as well as push cutting and chopping tasks. The characteristic reverse tanto tip allows for delicate work and dexterous handling. This knife is definitely among the more cool lookers out there!
The blade has been fashioned from a core of VG-10 stainless steel which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The blade is attached to a fine looking Western handle made from dyed pakka wood. It is a partial tang knife so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Knife Type: Kengata (Bunka) Weight: 5.4 oz (154 g) Edge Length: 161 mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kengata190mm||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-western-aeb-l-kengata-190mm-92.png||||||Takayuki VG-10 Hammered Damascus Kengata 190mm||7400||newarrivals > ||New Arrivals > ||170.000||170.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Kengata is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Knife Type: Kengata (Bunka) Weight: 7.3 oz (208 g) Edge Length: 190 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tadahavgki27||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-damascus-hammered-vg-10-kiritsuke-270mm-122.png||||||Takayuki VG-10 Hammered Damascus Kiritsuke 270mm||7398||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki VG-10 Hammered Damascus Kiritsuke 270mm. This exceptional knife is meticulously crafted using the San Mai technique and shaped by laser cutting, ensuring flawless construction with every cut. Its exterior boasts a stunning hammered Damascus stainless cladding, harmonizing strength and artistry.
At the core of this elegant tool lies the renowned VG-10 steel, celebrated for its superior durability and edge retention. The blade is perfectly balanced with an even edge grind, making it a versatile choice for both right- and left-handed chefs. Encased in a striking red pakka wood handle, the knife offers a comfortable grip and a touch of sophistication to your culinary ensemble.
Engineered to perform, this knife features a special temper that achieves a remarkable hardness of RC 60, ensuring precision and longevity. The 50/50 bevel edge allows for precise and effortless slicing, adaptable to every kitchen task. Weighing only 6.6 ounces and boasting a blade length of 256 mm with an overall length of 390 mm, it is both agile and substantial in hand.
Experience the pinnacle of Japanese craftsmanship with Takayuki’s latest offering—a blend of aesthetic beauty, unmatched performance, and ergonomic design, destined to elevate your cooking to celestial heights. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.6 oz (188 g) Edge Length: 256 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satahadana16||item.||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-hammered-nakiri-160mm-66.png||||||Takayuki VG-10 Hammered Damascus Nakiri 160mm||7393||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||145.000||145.000 ||||||||2.000 ||||1||1||1||0||||||||The primary task associated with nakiris is to chop vegetables (nakiri means greens in Japanese). However they are also a good choice for many other cutting tasks around the kitchen. They differ from the Japanese deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.
This is a really nice example of a nakiri. It has been made from a sandwich of VG-10 core stainless steel with an outer cladding of a 17-layer damascus stainless alloy. The outer cladding is given a tsuchime (hammered) finish which adds to the great looks and also helps to promote better food release.
The Takayuki Damascus Hammered VG-10 Nakiri is not very tall, coming in at just 47mm at the heel. The edge profile, like all nakiri, is very flat. Out of the box edge is pretty good but a trip to your sharpening rig will pay huge dividends, especially as the Takayuki smiths have treated the blade to a special tempering operation which results in a much easier sharpening routine.
A nice dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. This is really great looking and performing nakiri at a most attractive price. Weight: 6.5 oz (186 g) Edge Length: 164 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Weight: 2.6 oz (76 g) Edge Length: 121 mm Total Length: 224 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satadahautkn||item.||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-hammered-utility-knife-135mm-76.png||||||Takayuki VG-10 Hammered Damascus Petty 150mm||7391||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||110.000||110.000 ||||||||1.000 ||||1||1||1||0||||||||Utility knives, or petty knives, fill a multitude of roles in the kitchen. They can be small chef knives, mini slicers, detail or paring knives, or poultry boners. The knife featured here is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the great looking blade from VG-10 stainless steel. This ever popular alloy is used by so many knife manufacturers that supply is becoming problematic in Japan. VG-10 is popular for many reasons, none less than its sterling characteristics which include good edge retention and a high level of wear and corrosion resistance. Some users have found it to be more challenging to sharpen, but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC and a much easier sharpening regimen.
The inner core of VG-10 stainless steel is covered with a 17-layer cladding of a softer stainless steel. This not only reduces the overall weight of the blade but it also protects the more fragile core. Of course it also does wonders for the beauty of this fine blade. A really great looking Western handle made from dyed pakka wood finishes off this fine package. Steel: Damascus 17 layer with VG10 Hardness: RC 60 (special tempered for ease of sharpening) Bevel: 50/50 Weight: 3.1 oz (90 g) Edge Length: 149 mm Total Length: 263 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm
Average rating is 4.7
By: lbnoble
Alexandria,VAWhen I first started trying to sharpen my own knives,a few years ago,I purchased a Shapton GlassStone set-500,1,4,8K. In hindsight,I think it was a great starter set,& of these stones,the 1K definitely got the most use-a good starting point for factory edges that need refinement & also a base for knives that need further sharpening.
0.3By: Socrates7
Washington,DCGood stone to start with in any session -- also,very portable. What’s not to like?
0.3By: Ben H
Ottawa,ONThe Shapton glass stones live up to their reputation. Find them excellent for woodworking tools as well. Very pleased with the speedy service from chef knives to go,too.
0.3By: John Wilson
Riverside,CAThis is a great middle grit stone for fine finishing work.
0.3By: Andre
Great stone,cuts fast and doesn’t cloud up with metal swarf much. Had to be lapped as all the Glass Stone series did for me.
0.3By: Lionel
Love the convenience of this stone. Just splash and its ready to go!!!!
0.3By: Michael Lenahan
Bethpage,NYGood price and service. Works well easier to use than I thought,great demo videos.
0.3By: Tyler
Charlotte,NCThis is my first 1k stone and it has been great so far. I also got a 5k stone and as a beginner to the sharpening world,I can get my knives pretty sharp. This is a great product and Mark did a great job getting it to me in a timely manner.
0.3By: Jack
East Coast USAThis is one of the first stones I purchased for my knives,and is my most used. The feedback you get from this product line is exceptional. You can see whats coming off the blade,and you can feel how you are hitting the edge.
Great Product.
0.3Great Product.
The stone cuts very quickly, making sharpening a pleasure rather than a chore, and wears very slowly, making for a long stone life. The edge off the Shapton Glass 1k is a great toothy edge for kitchen applications or a great stepping off point for the higher levels of refinement most high-quality cutlery is capable of taking. While the Shapton Glass 1k is without a doubt a premium stone, the price tag is very reasonable, making it a great value as well as a great performer. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgl16gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16000-grit-71.png||||||Shapton GlassStone 16,000 Grit Sale||50303||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||134.000||134.000 ||||||
Average rating is 5
By: WLM
Concord,NCThis stone quickly puts a high polish on the cutting edge of my A2 steel spokeshave blades.
0.3By: jmbullman
huntersville n.c.Excellent stone for that final polish. On most of my knives I didn’t even have to strop,It was mirror smooth
0.3
Sharpening a German Straight Razor from Harrelson Stanley on Vimeo.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgl20gr||item.||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-2000-grit-114.png||||||Shapton GlassStone 2000 Grit||50302||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||63.000||63.000 ||||||Average rating is 5
By: Shaun
LouisianaThis stone is fast and leaves a wicked good edge. For German knives,this is as far as I go. A Japanese knife will take this edge and keep it for a long time. 2000 grit Shapton is enough to make your factory edge seem dull. This stone can also be great for upkeep in between major sharpening. Very highly recommended.
0.3By: Dan B.
NYC,NYordered this stone to fill in between the 800 and 6000 grit combo stone I have. the stone cut really well and fast and the feed back is great. my experience is limited as I am fairly new to hand sharpening. is it possible to say that the look of this stone is quite classy?
0.3By: ian rogers
oxford,UKGreat product in my line up of sharpening stones. Highly recommend.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglst220gr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-220-grit-69.png||||||Shapton GlassStone 220 Grit||50101||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||44.000||44.000 ||||||
Average rating is 5
By: Shaun
Abita Springs,LaJust got my 220 in the mail today. Shipped in the usual "greased-lightning" time.
I immediately unwrapped it. It was sealed tight and new in from the factory,very professional looking.
The stone is nice and wide. This is my first Shapton and it did not disappoint!
Took my knife from 220,to 750,soft/hard Arkansas. It was already a hair shaver,but I continued on to 6,000 and 12,000 for the scary sharp edge that I must have.
If you don’t have a good course stone,I recommend this,especially for the price. Quality Quality.
0.3I immediately unwrapped it. It was sealed tight and new in from the factory,very professional looking.
The stone is nice and wide. This is my first Shapton and it did not disappoint!
Took my knife from 220,to 750,soft/hard Arkansas. It was already a hair shaver,but I continued on to 6,000 and 12,000 for the scary sharp edge that I must have.
If you don’t have a good course stone,I recommend this,especially for the price. Quality Quality.
By: mitchell devine
Newport News,VALove it!
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shaptonglass1||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-320-grit-71.png||||||Shapton GlassStone 320 Grit||50301||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||50.000||50.000 ||||||
Average rating is 5
By: Shaun
Abita Springs,LaAbsolutely a beast of a stone. This will cut fast enough but you’ll still be able to jump straight to the 1k after this without a 500 stone. Highly recommended if you don’t own anything below 1,000 grit. If you have a 500 stone then a 220 would be the next lower stone. If you have a 120 or 220,the 320 is perfect to follow those up and get ready for 1,000. Very fast cutter,even without slurry,unlike the 220 and 120.
0.3By: Troy
Austin,TXGreat stone that I use on every knife for the first sharpening. It is easy to use and removes plenty of material while still producing an edge ready for a 1000 grit stone.
0.3Average rating is 4.7
By: Socrates7
Washington,DCAnother go-to stone. Very compact,cuts well,gives a great edge.
0.3By: lbnoble
Alexandria,VA I don’t think that most folks appreciate how great these glassstones are-the GS 4K is a perfect stone to follow your basic sharpening stones. The point I appreciate the most about the glassstones is how fast you can splash them(no soaking needed)-a big plus in a busy kitchen...
0.3By: Collin
Avon COGreat transition between a 1000 and a 8000 grit stone. Produces a nice first polish. I really appreciate not having to soak the stone before using.
0.3By: John Wilson
Riverside,CATHis will keep a mirror edge on all of your tools once they’ve been sharpened properly.
0.3By: Jonathan
Corvallis,ORThese are nice stones - relatively fast cutting,long-wearing,etc. I use a 1000-4000-8000 set up & am happy w it. One word of warning - the stones are more fragile then they look/feel! It is surprisingly easy to break one...
0.3By: Tim
Ottawa Ongreat stone highly recommended!
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgl500gr||item.||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-500-grit-157.png||||||Shapton GlassStone 500 Grit Sale||50102||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||50.000||55.000 ||50.000 ||||
Average rating is 4.6
By: lbnoble
Alexandria,VAMy first purchase for stones was the GlassStone set-500,1,4,8K. Of these stones,the most used were the 1K & the 500-the 500 is my go-to stone for metal removal,used together w/ the DMT XXC,I can take back any edge to a point to where it can be improved upon...
0.3By: Socrates7
Washington,DCCuts reasonably well,but there are other options out there I’d prefer. That said,none are this compact.
0.3By: Collin
Avon COGreat stone. Removes material very quickly. Great transition between a 220 and a 1000 grit stone. I really appreciate not having to soak the stone before using.
0.3By: Collin
Avon COGreat stone. Removes material very quickly. Great transition between a 220 and a 1000 grit stone. I really appreciate not having to soak the stone before using.
0.3By: M. Nickol
Coeur d'Alene,IdahoFor a while now,I have been using Japanese water stones to sharpen my chisels and plane irons. As they wear out,I’m switching to the Shapton stones. I really appreciate how quickly and cleanly they get the job done,without having to true it up (re-flatten) as often.
0.3By: Jimmy
Va Beach,VAExcellent stone. Fast cutting and an advisable step between 220/320 and 1000 grits.
0.3By: Jimmy
Va Beach,VAThis is my second 1000 grit stone. Fast cutting and stays flat longer than traditional waterstones. I have most all of the shapton glass stones and they are my "go to" sharpening stones
0.3By: Chris Miller
Clayton,NCGreat for bevel setting,as it leaves a very light and even scratch pattern. Cleans up heavier scratches from diamond plates with ease. Surprised at the level of polish from a course stone. Could easily pass up the 1k and jump straight to 2 or 3k. Great splash and go...
0.3
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgl6k||item-1||solidtemplate||shapton-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-6k-114.png||||||Shapton GlassStone 6000 Grit||50503||specials > linecooks > sharpening-stones > shapton-stones > ||Resources > For Professionals > Sharpening Stones > Shapton Glass Stones > ||70.000||70.000 ||||||||||||1||1||1||0||||||||The Shapton 6000 grit Glass Stone is a nice final finisher for kitchen knives. It produces a near mirror polish but still cuts steel well. We use these stones in our office for sharpening customers knives because they're quick cutters, splash and go and very easy to work with. We think you'll enjoy them for the same reason.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgl80gr||item.||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-8000-grit-222.png||||||Shapton GlassStone 8000 Grit||50203||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||85.000||85.000 ||||||
Average rating is 4.3
By: Socrates7
Washington,DCCompact and affordable,but not my favorite stone in this grit range. Great to add to a travel kit and will touch up your edge very nicely. So-so as a polishing stone,but will not create mirror bright.
0.3By: EJ
SeattleExcellent stone. Still cuts well and leaves a very nice finish.
0.3By: jmbullman
huntersville n.c.Great stone if you want to make this your final polish.
0.3By: charles
bakersfield cai recieved the grey version,it leaves a less than mirrored finish.still great for a keen edge maker.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shglfiho||item-1||solidtemplate||shapton-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-field-holder-76.png||||||Shapton GlassStone Field Holder Sale||50300||specials > linecooks > sharpening-stones > shapton-stones > ||Resources > For Professionals > Sharpening Stones > Shapton Glass Stones > ||70.000||70.000 ||||||||||||1||1||1||0||||||||This handy Shapton Field Holder can store up to 3 shapton glass stones and can also be used as a base for sharpening. It's an excellent accessory to your Shapton Glass stone set. Please note: this holder does not work with the Shapton Professional stones.||||||||||||||4944509503005||0||||||||||New||||||||||Shapton||||0||~~|^^|shaptonpro320x||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-320x-90.png||||||Shapton Pro Blue 320 Grit||K0709||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||45.000||45.000 ||||||
Average rating is 5
By: Jeff
Louisville,KYShapton 320 makes easy work of chips,broken tips and setting a new bevel. Nice hard stone that dishes very slow,and who can complain about the splash-n-go.
0.3By: Jesus Garcia
Elgin,IllinoisThis stone is amazing,it removes metal fast,it does not dish or at least takes a ling time to do dish. It is hard not soft like the Naniwas super stones. It does not need to be sprayed over and over,it creates a slurry. It seem to slow wear and stays flat no need to lap it,at least after 3 knives. But the one thing I like the most is how fast it is. I got the Naniwa Chosera 400 and I think the Shapton pro 320 is faster or maybe about the same.
0.3By: Allen
AlabamaGreat stone,cuts as fast if not faster than a 325 grit diamond but doesn’t leave a deep of scratches. Stone is splash and go it might absorb a little water but it is very minimal. So far I have reprofiled zdp-189 and super blue with this stone no problems. If I ever wear this stone out I would buy another .
0.3The Shapton Pro 320 grit stone is quite versatile as it can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like Powder Metal variants. These stones measure 8.25” x 2.75” each.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro20||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-2000x-107.png||||||Shapton Pro Green 2000 Grit||K0703||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||60.000||60.000 ||||||
Average rating is 5
By: johndoughy
North Richland Hills,TXI had a coworker tease me for buying a $60 rock. I doubt he’ll have anything clever to say about my knives! It sharpens evenly and smoothly,unlike my cheap sushi supply stone,doesn’t require soaking and VERY fast steel removal--the swarf is BLACK. It raises a very workable burr and though it cuts fast,I don’t feel like the burr sneaks up on you,the stone is very consistent and gives good aural feedback,which helps a newbie like myself. The box does a good job,I just put it on a board mate so it won’t slip,and the holes in the bottom mean I can just let the stone dry a bit and store it away. I doubt I will buy any other stone for a long while.
0.3By: Jmbullman
huntersville n.c.I own the 1k also and this is the best 1-2 punch on the market today. You can actually set the bevel if the knife isn’t too worn. Spend about 10 mins and than move on to the 2k and then you’re talking about some cutting,instant swarf and it set the first polish before you make the jump to the next grit of your choice. Splash and go,cut and shine,not overly expensive and the best part,mark and sue with their service who could ask for anything more. Happy cutting everybody. Shapton pro rules!
0.3By: Jmbullman
Hazzard county NC I would give this 10 stars if I could. I believe it actually works better than the 1k but in succession it is a one two punch that can’t be beat. It cuts and polishes,for most home kitchens it might be all you need if you’re not picky and obsessive like most of you knife junkies,when this wears out I might buy 2 so I will never be without and when or if you want to jump to the 5k shapton than you will be carving roasts and birds like a pro. The only thing else that can be said is the super service from cktg every business should use their program as a template for their company. peace jmbullman
0.3By: Ozgur
Izmir,TurkeyMy experience is Shapton Pro line is much better on carbon steel and tool steel knives than on common stainless steel knives. I also have 1k and 1.5k as medium stone,and 5k as finishing stone. They are all good and I use them almost exclusively for my carbon steel and tool steel (like steels similar to D2) double bevel knives. For example,shapton pro 1k,2k work great on my Yoshikane knives. Again,as always,it depends on how your knife interacts with your stone.
0.3By: Jeff
Louisville,KYExcellent stone. Cuts very fast and dishes super slow. Leaves a nice toothy edge. A good place to stop on most kitchen knives.
0.3By: Aaron
Akron,OHShapton number 2 and once again a winner. Cuts nice and quickly leaving behind a nice toothy edge. Splash and go so no need to soak. Dishes very slowly and leaves a good working edge.
0.3By: Dan N.
Portland,ORI bought the Shapton Pro 2000 stone from you about a year ago. I’ve now used it 8-10 times on various kitchen knives (double edged euro-style chefs and slicers,and also a nice shiro-ko Yanagi [sushi slicer]) and I’m floored at how nice this stone is. It has a great "feel",and cuts surprisingly fast yet feels very smooth and controllable. I’m looking forward to rounding out my collection with the 1K,5K and 8K stones as soon as funds permit me to pick those up.
0.3By: Jesus Garcia
Elgin,Ill. USAJust like some of the other reviewers said,I would give 10 starts to this stone. It grinds metal very fast,I don’t know why but it seems to be faster than the shapton pro 1k.It doesn’t absorb water,the water just seems to stay like big drops on top of the stone. This stone is hard,nothing to do with slurry,it is a good finishing stone for the average kitchen knive. In the 2k-4k grit stones I already had the Norton 4k,shapton glass 4k and,Naniwa ss 3k; I think my Shapton pro 1k is going to be my favorite on that range.
0.3We are an authorized dealer of Shapton and buy these stones directly from the factory in Japan. We ship these stones and service them from our office in Madison, WI.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro80||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-8000x-107.png||||||Shapton Pro Melon 8000 Grit||K0710||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||85.000||85.000 ||||||
Average rating is 5
By: Jmbullman
Huntersville ncI have the complete line and unless ur going for the uber shine 8k stone is my stopping place. This thing polishes and puts the final cut on the edge that makes it perfect couldt live or sharpen without it. Espically cpm154
0.3By: ward c.
seattleHard to beat the shapton 8000 fine polish stone. Doesnt clog or dry up and leaves a finer scratch patten than other 8000 man made stones I have. The resign base ceramic matrix of course make it feels more artififial than other non ceramic made stones...so the slurry is less natural and the feedback different..but makes fast work of polishing my japanese plans and chisels.
0.3By: Scott
Seattle,washingtonQuick cutting,smooth,leaves a nice finish. Works great after a 1000.
0.3Each stone in the Professional lineup is engineered for a specific role, from repairing chips and reshaping edges to fine polishing and razor finishing. This carefully structured range makes the Shapton Pro series a go-to choice for both professionals and serious home cooks who want reliable performance and predictable results.
The Shapton Pro 8000 grit offers a higher level of refinement than the 5000 grit, making it a popular finishing stone for kitchen cutlery and a valuable mid-point in straight razor progression. It also works well in edge-trailing and stropping applications for ongoing knife maintenance. These stones measure 8.25 inches x 2.75 inches each.
Ships from Madison, WI.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro10||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1000-grit-water-stone-1.png||||||Shapton Pro Orange 1000 Grit||K0702||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||45.000||45.000 ||||||
Average rating is 5
By: Mike
TorontoNo need to soak. This stone works like a charm. It creates a very consistent surface that’s ready for quick hone.
Chefknivestogo.com is awesome. Everything shipped super fast and price is very good.
0.3Chefknivestogo.com is awesome. Everything shipped super fast and price is very good.
By: James bullock
Huntersville n.c.One of the best cutting medium stones I have ever used I use this stone rite after my 600 chosera and all you have to do is splash and cut. It builds a quick burr and to top it off the case serves as a holder while u sharpen. When it wears out which I don’t see that happening any time soon I will buy another hands down the best 1000 for the money.
0.3By: Dale
Rochester NHI have to say this stone is pretty amazing,I just put all of my knives in my work kit on it and I have to say I got a very very serviceable edge very quickly.
0.3By: jason
rockford,ilreceived this and the 5k as a gift. I have never sharpened a knife on a stone before. I have watched many videos though. sharpened an old chicago cutlery knife in 10 minutes to a working edge. next sharpened a house knife that had been used daily for 8 months with no sharpening. another matter of minutes and it was back to slicing. I loved it. feels great. no gouges so far. builds my confidence to eventually sharpen my own knives. dries fast. handy case/holder. all color coded.
0.3By: Jesus Garcia
Chicago,Ill.Very fast cutter,it dish very slow. This stone does not seem to wear. It is hard,and does not need to presoak. It is a perfect finish stone for an average kitchen knive,and it is the perfect bevel setter for straigth razors. It cuts steel real fast with a nice finish. It feels and cuts steel like a Chosera because it is a hard stone. I’d buy it again
0.3One of the most highly regarded series of synthetic stones on the market, the Shapton Professional line is designed with speed and ease of use in mind. The stones cut very quickly and require no soaking, simply splash and go. Combined with very good feedback, high levels of refinement at their given grit rating, and resistance to wear and dishing, it is no wonder Shapton Pro stones are some of our top sellers. Shapton includes a very handy case with each stone that can double as a stone holder.
The 1000 Grit Pro is considered medium grit and is an excellent stone to start most maintenance edge work with and is also an indispensable transition stone between edge setting and polishing grits in a full progression.
This stone measures 8.25” x 2.75”.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shaptonpro1||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1500x-108.png||||||Shapton Pro Sky 1500 Grit||K0707||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||48.000||48.000 ||||||
Average rating is 5
By: ward c.
seatle waThe shapton pro 1500 hones very well and leaves a finer scratch pattren than the 1000. It is a little slower to get a burr but not much slower. After getting a sharp edge I can go to my 5000 grit stone without needing a coarser intermiate middle stone.
0.3By: Tim Johnson
Oxford,MaGreat Stone. The size of it handles 240mm Gyutos well and it cuts like a dream!
0.3The 1500 grit Shapton Pro is a user favorite in kitchen knife progressions. Many experienced sharpeners enjoy this stone at the end of a full progression, just prior to a higher grit finishing work. While results will vary by steel and the treatment that the steel receives, the 1500 grit Shapton Pro is usually described as providing the right balance of refinement and tooth for most kitchen applications. These stones measure 8.25” x 2.75” each.
*Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shaptonpro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-stones-63.png||||||Shapton Pro Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||shaptonpro320x shpro10 shaptonpro1 shpro20 shpro50 shpro80 shpro15gr harohadefebl anguforshst shdilapl shshstho shshpo shsthorebox ||||The Shapton Professional sharpening stone series is the fifth generation stone produced by Shapton. Its designers have pulled together many years of experience and customer input to develop these stones. They are designed to be hard, fast cutting, dense and even wearing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro50||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-5000x-107.png||||||Shapton Pro Wine 5000 Grit Sale||K0704||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||60.000||70.000 ||60.000 ||||
Average rating is 5
By: Anthony
Lamoine,MaineShapton Pro Stones are top notch stones available to us US citizens. No soaking and cuts extremely fast with no loading. What else do you want from a stone.
0.3By: Rich
Vernal,UtahThe Shapton Pro 5000 grit stone is a light,compact,and easy to carry high quality "splash and go" sharpening stone that comes in a in a protective case. It works great in combination with the Shapton Pro 1,000 or 1,5000 grit stones. You can use it for minor edge repair and to maintain a sharp edge. When combined with the Shapton Pro 1,000 grit stone,it is a fantastic "one-two" punch portable sharpening solution for knife kits. A perfect addition to knife kits for culinary students and chefs alike.
0.3By: Aaron
Akron,OHNumber 3 on the list and once again does not fail to impress. Once again cuts very quickly and leaves behind a crisp edge with still good bite to it. Splash and go so always a plus. Dishes really slowly so no need to constantly flatten.
0.3The Shapton Pro 5000 grit stone is an excellent choice as a finishing stone while sharpening kitchen knives or a transition stone during a razor progression. Like the rest of the series, this stone comes with a slotted storage case for uniform drying which also doubles as a stone holder. These stones measure 8.25” x 2.75” each.
*Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpro15gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-15000x-91.png||||||Shapton Pro Yellow 12000 Grit||K0705||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||90.000||90.000 ||||||
Average rating is 5
By: Light Adrenaline
Southeast USVery nice stone. It’s about half as thick as my Chosera stones,but very nice nonetheless. The stone is nice and hard and pulls metal instantly. The splash-and-go non-soaking quality is great. This 15K might not be as legendary as the Chosera 10K,but its a fraction of the price and a great finishing block for sure. I have a combo of Chosera and and Sharpton Pros. 400,800,1000,3000,5000 are Chosera and the 220,8000 and 15000 are Sharpton. I’d highly recommend either brand,but do prefer the "feel" of the Chosera. If you are looking north of 5K then these Pros are your best bet!
Note: Although I do used these on kitchen blades,I used them primarily to reprofile and recondition my outdoor scandi and convex ground knives.
0.3Note: Although I do used these on kitchen blades,I used them primarily to reprofile and recondition my outdoor scandi and convex ground knives.
By: Henry
BostonAll in all an excellent stone. Once lapped,it does not dish quickly,cuts very fast and leaves an excellent edge.
0.3The Shapton Pro 12K grit stone will provide a highly refined, mirror finish to most edges. This stone will be most appropriate for use on razors or for very, very light finishing applications on certain kitchen steels. These stones measure 8.25” x 2.75” each. We are an\ authorized dealer for Shapton in the USA, and we are shipping them from our office in Madison, WI.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpr15kfored||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-15k-for-the-edge-pro-80.png||||||Shapton Professional 15K For the Edge Pro Closeout||EPSP15K||specials > linecooks > sharpening-stones > edgepro > shprostforep > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||50.000||50.000 ||||||||0.100 ||||1||1||1||0||||||||Shapton Professional 15K For the Edge Pro (these were called 15K by the previous US distributor but Shapton now calls them 12K and they're the same stones). The Shapton Professional series has a large following and we were fortunate enough to persuade the factory in Japan to make these custom sized stones to fit the Edge Pro. We're the only ones they cut these stones for at the factory for better cuts and accuracy. We highly recommend these excellent stones compared to the stock edge pro stones. Try one and you'll see why they're universally loved by knife sharpeners around the world.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-22.png||||||Shapton Rockstar||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||||||||||0||1||0||0||||shro320grces shro500grces shro10gr shro20grcesh shro40grcesh ||||Introducing the 2023 Shapton Rockstar series – the zenith of ceramic sharpening excellence. Shapton's new line of stones offers a crystallization of Shapton's unparalleled expertise in sharpening and is designed to give you crisp, clean edges in record time.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-1000-grit-46.png||||||Shapton Rockstar 1000 Grit Ceramic Sharpening Stone||60216||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||35.500||35.500 ||||||||||||1||1||1||0||||||||Shapton Rockstar line is new for 2024 and is the pinnacle of ceramic sharpening stones.RockStar: a sharpening tool containing the distilled essence of Shapton’s skill.
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro20grcesh||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-2000-grit-ceramic-sharpening-stone-51.png||||||Shapton Rockstar 2000 Grit Ceramic Sharpening Stone||60316||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||45.000||45.000 ||||||||||||1||1||1||0||||||||Discover the satisfaction and ease of sharpening when you work with the Shapton Rockstar 2000 Grit, Ceramic Sharpening Stone. Shapton Rockstar line is new for 2024 and is the pinnacle of ceramic sharpening stones. RockStar: a sharpening tool containing the distilled essence of Shapton’s skill
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience. Dimensions:
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shro320grces||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-320-grit-ceramic-sharpening-stone-51.png||||||Shapton Rockstar 320 Grit Ceramic Sharpening Stone||60315||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||35.000||35.000 ||||||||||||1||1||1||0||||||||Discover the satisfaction and ease of sharpening when you work with the Shapton Rockstar 320 Grit, Ceramic Sharpening Stone. Shapton Rockstar line is new for 2023 and is the pinnacle of ceramic sharpening stones. RockStar: a sharpening tool containing the distilled essence of Shapton’s skill
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing. Dimensions:
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – they recommend a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing. Dimensions:
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shshpo||item.||solidtemplate||shpo||https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-pond-90.png||||||Shapton Sharpening Pond||50000||specials > linecooks > shac > shpo > ||Resources > For Professionals > Sharpening Accessories > Sharpening Ponds > ||231.000||231.000 ||||||
Average rating is 5
By: Mike Fairleigh
Olathe,KSMany won’t be willing to pay for something as simple as a commercially-built pond,but this one is really nice. It’s big enough to contain a large amount of water/slurry and a couple of stone holders simultaneously,yet the sides are low enough to not interfere with sharpening,at least when using the Shapton stone holders. It also makes a nice place to store a stone holder or two,several stones,and a lapping plate.
0.3||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shshstho||item.||solidtemplate||shaptonpro||https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-stone-holder-90.png||||||Shapton Sharpening Stone Holder||50200||specials > linecooks > sharpening-stones > shaptonpro > ||Resources > For Professionals > Sharpening Stones > Shapton Pro Stones > ||116.000||116.000 ||||The Shapton Stone Holder is an excellent addition to any Shapton Glass set of sharpening stones. The base’s slip resistant feet make for a stable sharpening surface while the added height is more ergonomic and affords additional knuckle clearance. The base is sized to work with the Shapton Sharpening Pond for easier clean up and also pairs with the Shapton Glass Diamond Lapping Plate for flattening dished stone surfaces. As freehand sharpening causes fatigue while rewarding consistency, making the workstation more ergonomic is an often overlooked way to improve the effectiveness of sharpening sessions.||
Average rating is 5
By: Scott
MTWow! This thing is heavy. It stays in place and works exactly as described.
0.3By: WLM
Concord,NCThis holder makes using the Glasstones very convenient. Tt holds the stones securely,yet it’s easy to swap stones. Rock solid on the bench while sharpening!
0.3By: Loren Fry
Anaheim,CaliforniaI really enjoy the holder. It is well worth the wait for the manufacturer to improved the product. I also appreciated being kept up to date on the status during this improvement period.
0.3By: Mike Fairleigh
Olathe,KSThe Shapton holder is the perfect base to hold Glassstones. It’s heavy,stable,grips the stones well,and cleans nicely.
0.3By: Latin Lovin' Eaitn' Grubbin'
NY,NYJust picked up this holder and it was a gem. My glass stones fit perfectly and didn’t even slip. This is a must have. Also it arrived quickly. Thanks again!
-LLEG
0.3-LLEG
It measures 10 inches long, 3 3/8 inches wide and 2 1/4 inches tall and weighs a hefty 4.5 pounds.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shsthorebox||item-1||solidtemplate||shaptonpro||https://s.turbifycdn.com/aah/chefknivestogo/shapton-stone-holder-replacement-box-186.png||||||Shapton Stone Holder Replacement Box||SHAC30||specials > linecooks > sharpening-stones > shaptonpro > ||Resources > For Professionals > Sharpening Stones > Shapton Pro Stones > ||8.950||8.950 ||||||||||||1||1||1||0||||||||This box is made by Shapton to contain the Shapton Pro Stones and it's the original. It's got a unique design that has slots in the bottom to drain any water and it also helps air dry the stone. Also, the top when closed has a lip around the outside and it has rubber feet on the bottom which allows you to make a very nice stone holder out of the box.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shapton||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/shapton-stones-91.png||||||Shapton Stones||||equipment > ||Suppliers > ||||||||||||||||0||1||0||0||||sh6pcstset shglst220gr shaptonglass1 shgl500gr shgl10gr shgl20gr shgl40gr shgl6k shgl80gr shglst10gr shgl16gr shdilapl shaptonpro320x shpro10 shaptonpro1 shpro20 shpro50 shpro80 shpro15gr sustho1 shglfiho shshstho shsthorebox yasttr shshpo ||||Here is the complete selection of shapton stones we have available. This includes both the Shapton Glass Stones and the Shapton Pro Stones as well as some other Shapton accesssories.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shprostforep||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/shapton-stones-for-the-ep-54.png||||||Shapton Stones For the Edge Pro||||specials > linecooks > sharpening-stones > edgepro > ||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||||0||1||0||0||||shglst120grf shglst4kfore shglst5kfore shglst16kfor edproesacpa shpr15kfored ||||Here is our full selection of Shapton stones for the Edge Pro. We recommend the Shapton Glass stones for most users.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shac||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-accessories-104.png||||||Sharpening Accessories||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||0||1||0||0||||ancuandgu diamondplates dispandpa rustremovers slurrystones stoneholders strops kangaroostrops shpo ||||We have a wide range of sharpening accessories and these are grouped into the following categories.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shbl||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-blanks-123.png||||||Sharpening Blanks||EPBlank||specials > linecooks > sharpening-stones > edgepro > edproac > ||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||6.500||6.500 ||||||
Average rating is 4
By: james
Chicagoblank was put to use next day.
0.3By: Tom Dobrowski
Montrose,SDFit the sharpener great,but I had to flatten and polish the surface before I could apply the polishing tapes.
0.3Please choose the type of blank you want. The thick ones are meant to be used with the fine tapes and the thin blanks are meant for the replacement stones.||"Choose Size" "Thin For Stones" "Thick For Tapes (+2.50)"||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shpo||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-ponds-63.png||||||Sharpening Ponds||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||||||||||0||1||0||0||||shshpo yasttr ||||If you're working in a shop or use a counter and want to keep from getting water all over the place a sharpening pond is what you need. Here is a nice selection of them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sharpening-steels||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-steels-119.png||||||Sharpening Steels||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||1||1||0||0||||ckblceshrod id12cerodwna mac-black-ceramic-honing-rod nast25mi suerccero shforboandid sasuerfi ||||Sharpening steels are really misnamed. For the most part these tools help you hone a knife so they should be called honing rods. Honing is basically the process where you push the metal on the edge back into alignment. Sharpening actually grinds the edge. The only steels that grind metal are the ceramic and diamond steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shstse||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stone-sets-81.png||||||Sharpening Stone Sets||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||sh6pcstset||||||||0||1||0||0||||sh6pcstset haamstkit ||||We have a number of sets that we have assembled with the help of our staff and customers to make it easy to order combinations that work well. Here you can find them all in one place.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sharpening-stones||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stones-148.png||||||Sharpening Stones||||specials > linecooks > ||Resources > For Professionals > ||||||||||||||||1||1||0||0||||shglkachst arst atomaplates besterstones chosera-stones cost dmt edgepro fislst imanishistones nashst kingstones allnast superstones nanohone shapton-stones shaptonpro shro shac shstse cerax ||||We're not completely sure but we think we now have the largest selection of sharpening stones on the face of the earth. If you're interested in something and don't see it here please contact us and we'll try to get it. Most of the stones you see here are Japanese water stones, both synthetic and naturals. There is also a wide selection of stone holders, flatteners, and other items that will help you get a razor sharp edge on all your sharp tools and knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shaosu||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-aogami-super-78.png||||||Shibata Aogami Super||||specials > forknco > shibataknives > ||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||||0||1||0||0||||shaspe13 shkoasbu16 shtiba shibatatank shkoasgy21 koasgy24 shknst tikntapa ||||Takayuki Shibata lives and works in a suburb of Hiroshima, and his claims to knife-nut fame are his laser-thin, hammer forged knives with excellent grinds and outstanding out-of-the-box sharpness. The knives in this section use Aogami Super Steel and are clad with stainless steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shkoasgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-as-gyuto-210mm-196.png||||||Shibata AS Gyuto 210mm||SKAS-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of AS knives. His knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.
The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble knife. This knife is almost like a scaled down version of his KS clone, and as such boasts a slim profile, shorter blade height and a thin, finely crafted tip. The grinds are really well executed and his attention to details in design and construction are what we love to see in a blacksmith's work.
The Shibata AS Gyuto is an easy-to-maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting. Each knife comes with a very well-made octagonal handle with pakka wood ferrule.
The result is a wonderfully light and balanced blade. Shibata-san is a master sharpener and these knives are hair-splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time. The core steel is covered with a softer stainless steel cladding which adds to the strength and durability of the blade. The fine-looking blade is augmented with an equally well-executed octagonal handle.
This is certainly the case with this lovely little petty knife. Everything about it screams quality, combined with purity of form and function. The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble blade.
The Shibata AS Petty is a beautiful workhorse, both in terms of versatility and durability. It is a very thin blade which results in a light and responsive knife. Small ingredients, herbs, filleting jobs, and intricate food preps will be handled with the utmost control. It is an easy to maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting.
Each knife comes with a very well-made octagonal handle with a pakka wood ferrule.
The Shibata AS Santoku is made from Aogami Super steel with a soft stainless steel cladding that has a really nice, smooth finish. Shibata-san hammer forges these knives using the san-mai technique of laminating. San-mai roughly translates to three flat objects. The outer layer, or jigane, is only applied to each blade face. It does not wrap over the spine. While the hagane (inner core) is reactive, the stainless cladding reduces the work needed to maintain the blade and prevent corrosion.
The santoku knife is probably the Japanese knife that is most established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and chef knife versatility. These particular knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.
While at first glance the Shibata AS Tank is as different a knife as we have seen, it is in fact more of a melding of a couple of classic blade designs. Obviously, a cleaver is the first that comes to mind. While the Tank appears to be extra tall, it follows the average blade length to height ratio normally found on this popular knife. The second knife of this marriage is of course the bunka. The tip is the most obvious design element and this is what has been transferred to the Tank. Like the bunka, but unlike the cleaver, it has a pronounced belly towards the reverse tanto tip. This knife is a collaboration between Shiba and Ikeda who both bring their unique expertise to the knife. Ikeda does the forging and Shiba does the sharpening.
So, while this might have some people scratching their heads over what and why, we think this is a very interesting cross pollination of two incredibly versatile knife types.
The Tank is made from Aogami Super steel with a soft stainless steel cladding that has a kurouchi finish. Lest we forget, this knife caries all of the outstanding attributes that Shibata-san endows in his knives, in this case a beautifully executed grind and wonderful behind the edge thinness. Lastly, the uniqueness of the knife is further enhanced with the inclusion of a hand engraved date stamp on each blade, attesting to the date of manufacture. A lovely octagonal handle made from rosewood completes this compelling and unusual package.
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife.
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife.
Shiba fashions his blades out of R-2 stainless powdered steel. Many knife aficionados like this stainless alloy for the extremely thin blades that can be fashioned from it. Knives made of R-2 steel can be sharpened to a narrow degree angle which results in an amazingly fine cutting edge. The R-2 steel is hardened to between 62-63 HRC, which is an impressive number!
The fit and finish are of the very highest standards. The blade faces have a rough finish to reduce friction between the food and the knife, while the spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
Bunka knives combine compact dimensions and versatility. The relatively tall blade makes for a good hand to board clearance while the flat profile is perfect for vegetable prep, especially for push cutters. That great looking pointed tanto style tip is great for detail work and getting into tight places. It looks cool too!
"In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn't make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken."
Shiba makes use of the popular R-2 powdered stainless steel alloy to fashion the jigane (inner layer) which then receives a hagane (outer layer) of a softer stainless steel. A lovely hand-executed rough finish is applied to this layer to aid in food release, especially in items with a high water content.
These laser-like blades are finished to the highest standards and then matched to a lovely octagonal rosewood handle and pakka wood ferrule.
If you look at the 4th photo you can see a carrot sliced on the right was cut by a good, but ordinary, kitchen knife. The slice on the left was cut by a Shibata Koutetsu.
We think Shibata-san is really onto something, and we think you might agree!
Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of Kotetsu knives. Kotetsu translates to "ironclad," which was the name given to the first ironclad battleship in the Japanese Navy. It had a very distinctive pointed bow, which allowed it to carve through water with ease and efficiency.
This is the basic mantra of his knives. They are made very thin -- laser thin. They are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are of the very highest standards. The sides of the knife have a rough finish to reduce friction between the food and the blade. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
The final word on these unique and beautiful knives belongs to the master. "In my kitchen and in my workshop, I am always thinking about you, my customer. I hope that my knives will surprise and delight you. May your cooking life be enriched! With loving thanks from my kitchen to yours." -Shiba
This good looking ko-bunka is a perfect example of the fine grind and extremely well done fit and finish exemplified by the Kotetsu line. These are thin blades designed with a fairly constant spine thickness almost to the tip. And speaking of tips, the unusual pointed tip of all Shibata-san's knives are inspired by the bow of Japan's first ironclad warship. It has a generous blade height for extra finger clearance. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
The short length of the ko (short) bunka results in a very nimble and quick cutter. The laser grind and superb out-of-the-box edge further emphasize the excellent cutting and slicing abilities of this compact and beautifully finished knife.
The Japanese knife industry is passionate about R-2 steel and many fine products made from this steel show why. They hold a sharp edge and they are very durable. Most users of this knife find that it is very easy to use and to sharpen. Cutting most produce requires very little pressure on the knife. Powder metal technology has advanced in the making of knives and the R-2 steel exemplifies this. This knife is strong, lightweight, and possesses a fine aesthetic appearance. The fit and finish are as good as it gets.
The core steel is covered with a softer stainless steel cladding, which adds to the strength and durability of the blade. Shiba has this to say about the cladding finish: "The sides of my knife have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content. My knife's rough sides break up the water's surface tension, allowing the blade to slide through more easily."
Each knife comes with a well-made octagonal handle and pakka wood ferrule.
R-2 steel is a proprietary powdered alloy made by the Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 62-63 HRC.
All of Shibata-san's R-2 knives feature an elegant and useful tip design inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Kotetsu (literal translation of ironclad). The core R-2 steel is covered in a softer stainless steel, the sides of which have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content.
The 80mm petty is a really unusual looker. It is primarily intended for in-hand detail work and garnish production. It is super thin and finished to a very high standard. The octagonal rosewood and black pakka wood handle is large for the size of blade but gives the knife a very controlled feel and great balance. This is a fun knife that will find many uses around the kitchen.
Shibata-san crafts extremely well-finished knives from a core steel of R-2 powdered stainless alloy. They are laser-like blades with extremely well-executed grinds and edges. The spine and heel are nicely smoothed for comfort and the out-of-the-box edge feels like it was refined on the very best natural stones.
The Koutetsu line of knives harmoniously incorporates the cool look of a bunka with the kiritsuke shape throughout the entire collection. It translates particularly well with this sujihiki, resulting in a sword-like appearance. This is a wonderfully light and balanced blade. Shibata-san is a master sharpener, and these knives are hair-splittingly sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time.
The Koutetsu sujihiki is completed with a traditional octagonal rosewood handle with a pakka wood ferrule, which is finished to match the high standards of the blade.
The knife is made from R-2 stainless steel that has been hammer forged, san-mai style, with a softer stainless outer layer. The blade face is given a subtle hair line finish and hand-engraved kanji. The edge profile has a slight belly over almost the entire length which will find particular favor with rocking style users. Combine the shorter length of the edge with the fine pointed tip design, and you have a very versatile knife for both regular processing duties as well as more detailed work.
The coupling of a traditional jarrah wood and black pakka wood handle with this fine looking blade results in a great looking knife, one that is dexterous in hand, nimble in use, and offers a real balance of performance and ease of maintenance.
Yet another winner from Shibata-san!
True to Shibata-san’s renowned craftsmanship, this knife features a meticulously executed grind and an exceptionally thin edge, ensuring effortless cutting performance. Adding to its uniqueness, each blade is hand-engraved with a date stamp, marking the exact day of its creation—a rare touch that enhances its collectible appeal.
Completing this exquisite package is an elegant octagonal rosewood handle, offering both beauty and comfort in hand. The Tinker Barracuda isn’t just a knife—it’s a statement piece for serious chefs and collectors alike.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtamagina16||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-nakiri-165mm-61.png||||||Shigeki Tanaka Majiro Ginsan Nakiri 165mm||TA-MAJIRO-NA165||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||149.950||149.950 ||||||||||||1||1||1||0||||||||In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|majiro||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-petty-120mm-61.png||||||Shigeki Tanaka Majiro Ginsan Petty 120mm||TA-MAJIRO-120PT||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||119.950||119.950 ||||||||||||1||1||1||0||||||||In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed!
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are beautiful knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
The Enjin SRK8 Bunka 165mm is a compact kitchen knife that can do almost any job thrown at it. These are such versatile cutters due to the shorter length, taller profile, and pointed tanto-style tip. Bunka knives are gaining in popularity and rightfully so. They are stiff, and lighter than other knives of similar length, and the profile lends itself to users of all cutting styles. A perfect introduction to Japanese kitchen knives!
Two features common to funayukis are a fairly flat blade profile with a relatively little belly, and short, handy size. The Enjin SRK8 Funayuki 165mm certainly ticks those boxes!
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
The Enjin SRK8 Gyuto 240mm is an all-around great knife at a very competitive price. It is perfect for users looking for a chef-type knife that will hold its edge and look good for an incredibly long time.
Many honesuki knives are single-bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work as well as being a great blade for creating garnishes.
There are two main styles within this group. One is the more common triangle shape with a flat edge and very pointed tip. The other, like this one, is more general in profile and features a tanto-style tip.
This adaptable knife is well made and well finished. It has a traditional kurouchi finish on the upper blade road that adds a nice rustic and purposeful aesthetic appeal. The SRK8 inner core is a great knife steel akin to White #2, and together with kurouchi cladding of soft iron, presents a blade that is tough and easy to maintain, one that will hold an edge for protracted uses. Add that great-looking burnt oak wood handle and you have a versatile kitchen tool that represents outstanding value for money.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade.
This first line of kitchen knives is made with SRK8 steel, which is an alloy a bit similar to Hitachi Shirogami #2, with chrome and nickel added for a little extra toughness. The steel is heat-treated to HRC 63+, a number we like for this kind of alloy. It should therefore hold a good edge and be easy to sharpen.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A really good-looking handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed!
This 135mm petty is a perfect length for the style of blade. It is long enough for board work yet compact enough for safe in-hand operations. The blades are made using SRK8 steel, which is a Hitachi-made alloy somewhat similar to Hitachi Shirogami #2, but with a little chrome and nickel added for extra toughness. The steel is heat-treated to HRC 63+, which is a number we like for this kind of alloy. It should, therefore, hold a good edge and be easy to sharpen.
A rather unusual and visually pleasing handle is made from burnt oak wood, which is given an urushi (lacquer) finish—impressive features for a knife in this price range.
The Enjin SRK8 Santoku 165mm is pretty standard santoku fare regarding shape and proportions. These versatile cutters are becoming more popular in home kitchens due to their compact length, tall height, and general edge profile.
These blades are made with SRK8 steel, which is an alloy that boasts some similarity to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade.
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade.
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should, therefore, hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish perfectly matches the blade.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
This pretty petty is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as an herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control implement.
Blacksmith Shindo san makes these knives out of a steel known as SRK8. This interesting alloy is not used a lot in the industry but that may change as people get to appreciate its qualities. Similar to Hitachi White #2, this steel can take and hold a really nice edge. It is slightly tougher than White #2 with the addition of small amounts of chrome and nickel.
A good-looking burnt oak wood handle with an urushi finish completes this very nice (and nicely priced) package.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
The Enjin SRK8 Togatta Gyuto is an all-around great knife at a very competitive price. It is perfect for users looking for a chef-type knife that will hold its edge and look good for an incredibly long time.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art by a master blacksmith.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell Hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art by a master blacksmith.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell Hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art by a master blacksmith.
The even 50/50 bevel grind provides precise cuts, while the stainless steel cladding offers extra protection. This knife is finished with a traditional kurouchi finish, giving it both functionality and beauty. With a Rockwell hardness of 63, you can expect long-lasting sharpness and performance. Own a piece of art with a Shiro Kamo knife.
Paired with walnut octagonal handles, these knives offer a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the blade. The handles are not only durable but also lightweight, giving the knife excellent balance in hand. These Yoru blades are an outstanding value for anyone seeking a high-performance carbon steel knife with true artisanal character. Whether you're a seasoned pro or a home cook looking to invest in something special, this line from Takefu Village brings centuries of Japanese blade-making tradition into your kitchen.
The Kamo SG2 bunka is a lovely kitchen knife that features some stunning damascus work, and fit and finish that are as good as it gets. The very talented blacksmith, Kamo-san, works wonders with R2 stainless steel, turning it into some beautiful pieces of functional art.
The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.
Two of the outstanding attributes of Shiro Kamo knives are their great grinds and out-of-the-box sharpness. The nicely finished spine and choil are well executed and reflect the care and attention that has been devoted to the making of this fine piece of cutlery. The package is completed with a great-looking wa octagonal handle.
The Kamo SG2 gyuto is a lovely kitchen knife that features some stunning Damascus work, and fit and finish that are as good as it gets. The very talented blacksmith, Kamo-san, works wonders with SG2 stainless steel, turning it into some beautiful pieces of functional art.
SG2 steel is a proprietary powdered alloy made by The Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 63 HRC. The outer layer of soft stainless steel is applied in layers and then etched to reveal the lovely semi-matte Damascus pattern. Because of this 100% stainless construction, there is no need to be concerned with corrosion or discoloration.
These small gyutos are perfect for home cooks and the knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.
Two of the outstanding attributes of Shiro Kamo knives are their great grinds and out-of-the-box sharpness. The nicely finished spine and choil are well executed and reflect the care and attention that has been devoted to the making of this fine piece of cutlery. The package is completed with a nice wa octagonal handle.
Art is a suitable adjective to describe this great-looking gyuto. The stunning Damascus look is achieved by forging multiple layers of stainless steel over the core of SG2 alloy. The knife is constructed in the san-mai style, so these layers are visible when viewing the spine of the blade from above. The upper portion of the blade is etched to reveal the cladding and the lower portion is ground to achieve the fine edge and further reveal more of the hagane. It is a lovely look that, together with the nicely chiseled kanji script, results in a dramatic-looking blade, high in aesthetic value.
240mm gyutos are the standard chef knives in many kitchens. They are all-around workhorses capable of processing almost any ingredient. The Kamo gyuto is a fairly light blade, but no laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed with a nicely rounded choil and spine.
The stainless construction ensures that daily maintenance will be kept to a minimum while a high degree of edge sharpness is attainable with little effort. We think you will love this knife as it's one of our favorites!
SG2 is powdered steel that exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. It's made by Takefu Specialty Steels.
The Shiro Kamo nakiri featured here is a really fine knife. While the knife is quite light, it is still a stiff and responsive blade, but certainly not a laser. The blade thickness is fairly stout at the neck but thins down to a fine edge and tip. The profile is almost dead flat with just a hint of curvature to the belly. The tip is rounded to allow for a slight rocking action. The overall fit and finish are as good as any in its price range (and better than most). The same goes for the out of the box edge sharpness.
If you seek a blade with character or "soul," a knife that can handle a multitude of ingredients, and you want to experience the latest in easy-to-maintain metallurgy, then the Shiro Kamo Nakiri would be a perfect choice.
The petty featured here is a wonderful blade that can double as a petty or paring knife. It is the perfect implement for making intricate garnishes. Constructed from SG2 (R2) powdered stainless steel with a softer stainless steel cladding in a Damascus style, the face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
This is a really fun knife and one that will surprise you in its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience SG2 steel.
The petty featured here is a wonderful blade that can double as a petty or paring knife. It is the perfect implement for making intricate garnishes. Constructed from SG2 (R2) powdered stainless steel with a softer stainless steel cladding in a Damascus style, the face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
This is a really fun knife and one that will surprise you in its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience SG2 steel.
Art is a suitable adjective to describe this great-looking sujihiki. The stunning Damascus look is achieved by forging multiple layers of stainless steel over the core of SG2 alloy. The knife is constructed in the san-mai style, so these layers are visible when viewing the spine of the blade from above. The upper portion of the blade is etched to reveal the cladding and the lower portion is ground to achieve the fine edge and further reveal more of the hagane. It is a lovely look that, together with the nicely chiseled kanji script, results in a dramatic-looking blade, high in aesthetic value.
270mm sujihikis are the standard slicing knives of choice in many kitchens. They are all-around slicers capable of processing almost most ingredients. The Kamo sujihiki is a fairly light blade, but no laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small lifted tip. Fit and finish are very good indeed.
The stainless construction ensures that daily maintenance will be kept to a minimum while a high degree of edge sharpness is attainable with little effort. We think you will love this knife as it's one of our favorites!
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Unfortunately, none of the sayas fit this knife. Get the blade guard.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakka wood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use it carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is tall and gives you knuckle clearance so you can use it on a cutting board instead of in hand. It will excel with push and pull cutting and mincing things like garlic. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shhagy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-gyuto-180mm-52.png||||||Shizu Gen VG10 Gyuto 180mm||SG-1102||resources > gyutos > gyutos1 > ||Knife Types > Gyutos > Gyutos 180 - 195mm > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands as a distinguished entity in the realm of traditional Japanese knife-making. Renowned for crafting some of the most exceptional knives in the nation, the company carries forward the legacy of handcrafted excellence. Utilizing time-honored techniques and superior materials, Shizu Hamono prides itself on fabricating knives that flawlessly merge aesthetic appeal with remarkable functionality.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shgenvggy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-240mm-108.png||||||Shizu Gen VG10 Gyuto 240mm||SG-1100||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Operating from Seki City, Japan, Shizu Hamono is a renowned entity in the world of traditional Japanese knife-making, recognized for its role in producing some of the finest knives across the nation. The company meticulously handcrafts each knife with a blend of ancestral techniques and superior-grade materials. This fusion manifests in the form of knives that are as stunning to behold as they are functional to use.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shizuhamono||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-68.png||||||Shizu Hamono||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||shgenvgpe15 shgenbu14 shhagy18 shgenvgbu17 shgenvggy21 shgenvggy24 shhapicu shmope14 shmotokn17 shmosochkn shmohachkn shhabrkn shmobrknle ||||Shizu Hamono is a renowned traditional Japanese knife-making company located in Seki City, Japan. The company is known for producing some of the finest knives in Japan. Shizu Hamono specializes in handcrafted knives, and they use traditional techniques and high-quality materials to create knives that are not only beautiful but also incredibly functional.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shhabrkn||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-bread-knife-81.png||||||Shizu Morinoki Bread Knife||SM-4000||resources > bread-knives > ||Knife Types > Bread Knives > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Shizu Hamono, located in the heart of Seki City, Japan, is celebrated for its heritage in traditional Japanese knife crafting. The company stands among the best in the country, renowned for the production of some of Japan's most exquisite knives. With a deep commitment to handcrafting and the use of superior quality materials, Shizu Hamono is recognized for producing knives that not only captivate with their aesthetic appeal but also excel in functionality.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the sienna, which must be touched to truly believe just how fine it is.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sichprkisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-chef-x-pro-s-kitchen-scissors-10.png||||||Silky Chef-X Pro-S Kitchen Scissors||KPS-190||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Silky KPS-190 Kitchen Scissors – Built for Precision and Durability
Designed to meet the demands of professional kitchens, the Silky KPS-190 kitchen scissors combine superior craftsmanship with practical functionality. Made from premium AUS8 steel and heat-treated to an impressive 58 HRC hardness, these blades are tougher and more durable than most other scissors on the market. The serrated edge ensures a firm grip on food, preventing slipping and allowing for smooth, precise cuts.
The large, heat-resistant handles, crafted from CALP resin, provide a comfortable grip and can withstand temperatures up to 120°C. This makes them safe for disinfection in boiling water, ensuring optimal hygiene in busy kitchen environments.
Expertly Made in Seki, Japan. Renowned for its centuries-old tradition of blade-making, Seki in Gifu Prefecture produces some of the finest cutlery in the world. The KPS-190 model reflects this heritage, offering reliability, longevity, and precision in every use.
Product Details:
Experience the perfect combination of strength, comfort, and control with the Silky KPS-190 – a trusted choice for professionals who demand the best.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sikiscchpro||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-chef-x-pro-4.png||||||Silky Kitchen Scissors - Chef-X Pro+||NKS-215DT||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||32.000||32.000 ||||||||||||1||1||1||0||||||||Silky Multi-Purpose Kitchen Scissors – Built for Versatility and Durability
Silky’s reputation for crafting top-tier scissors shines through with these all-purpose kitchen scissors. Designed to handle a wide range of tasks, they feature a heat-resistant handle that withstands temperatures up to 250°F (120°C) and are made from durable 420 stainless steel. The blades easily separate for hassle-free cleaning, making maintenance quick and simple.
More than just scissors, this versatile tool also includes a built-in bottle opener, nutcracker, and tin opener, while the semi-serrated edge effortlessly cuts through a variety of foods and materials. Available in four vibrant colors, these scissors offer both functionality and style for any kitchen.
Proudly Made in Seki, Japan. Crafted in the renowned blade-making city of Seki, these scissors reflect generations of Japanese craftsmanship and precision.
Specifications:
Upgrade your kitchen toolkit with Silky’s all-purpose scissors – the perfect blend of strength, convenience, and versatility!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sikisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-rus-165-10.png||||||Silky Kitchen Scissors RUS-165||RUS-165||specials > linecooks > kitchen-shears > ||Resources > For Professionals > Kitchen Shears > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Renowned for their exceptional quality, the Silky Series shears are among the finest made. Designed to handle far more than just kitchen tasks, these multi-purpose shears are built to excel in various situations. Whether you're preparing food, crafting, working on art projects, or tackling gardening chores, these shears make the job effortless.
Featuring soft, ergonomically designed handles that provide a comfortable grip, they reduce hand fatigue while delivering powerful cutting performance. The serrated blades, crafted from high-grade 6A stainless cutlery steel, ensure sharpness, durability, and resistance to rust, promising years of reliable use.
It’s primary use is for blades that will be laid in one position and will not be moved while being sharpened.
We make them in 2 sizes. This one is for the Apex knife sharpener model.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|soprsh||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/sokan-pruning-shears-214.png||||||Sokan Pruning Shears||GO-AB302||resources > fujishika > ||Knife Types > Japanese Garden Tools > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Sokan products are produced in a factory located in Yamagata prefecture, which is famous as a production center for forged gardening tools.
The first Sokan was born in 1819, and he was a blacksmith of Japanese swords. After the end of Samurai era, demand for Japanese swords decreased and the production was switched over to various shears. Around 1880, the original model of the current pruning shears was developed, and since then the factory has been focusing on and producing pruning shears.
The pruning shears are produced in a traditional way, stemming from the process of Japanese sword making. A tapered screw is used to fix the blades and as a result, the shears can be used without loosening for a long time.
A seasoned craftsman perfects the edges, giving the shears excellent cutting quality. The steel used is called KA70, which is widely used for cutlery in Japan.
Designed for precision and durability, the Stainless Steel Grater #5 is an essential tool for your kitchen. Whether you're grating ginger, daikon, garlic, or hard cheeses, its sharp, patterned teeth ensure efficient and consistent results with minimal effort. Crafted from high-quality stainless steel and made in Japan, this grater is rust-resistant, easy to clean, and built to last.
Usage Tips: For best results, use a gentle, downward motion to grate ingredients. This grater excels at producing fine, even textures ideal for sauces, dressings, and garnishes. For safety, use the flat surface on a stable surface and keep fingers clear of the sharp teeth.
Care Instructions: Rinse immediately after use to prevent food from drying on the surface. Hand wash with mild detergent and dry thoroughly. Avoid using abrasive scrubbers to preserve the sharpness of the teeth. Store in a dry area.
- Weight: 5.8 oz (164 g)
- Grater Area Length: 125 mm
- Total Length: 220 mm
- Grater Area Width: 110 mm
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|strops||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/strops-92.png||||||Strops||||specials > linecooks > shac > ||Resources > For Professionals > Sharpening Accessories > ||||||||ck25midiem1o ck5midiem1oz ck1midiem||||||||0||1||0||0||||nalest tonalest 3x8stropset4pc 3x8stropplate ckdest3x 8balsastrop 8inlest bovinestrop3x8 ckroost3xnog haamstkit chroostset3x ristba dest3xmaba bamapa hobust3x bust3x11 cksixclest3x ckroost3x ckcbnsp05mi ckcbnsp1mi ri2ozdisp1mi ri2ozdisp25m ri5mistsp2oz ri1midisp2oz chdipa25mi chdipa5mi chdipa75mi chdipa1mi chdipa3mi chdipa5mi1 emstbag4x harohadefebl cutofflestsq nast25mi batalestfore sixcstforedp kangaroostrop mastba3x ckroostbl3x ||||Here is our complete line of strops and stropping supplies for sharpening and refining the edges on your knives and razors.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tcblla24gy||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-1k-60.png||||||Suehiro Cerax 1,000 Grit||1010||specials > linecooks > sharpening-stones > shglkachst > megrst70 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||35.000||50.000 ||35.000 ||||||2.000 ||||1||1||0||0||||||||Elevate Your Sharpening Experience with the Suehiro Cerax 1K Stone
Unlock the full potential of your blades with the Suehiro Cerax 1K sharpening stone, renowned for its velvety smooth surface and the ultra-fine edge it delivers. With just a quick soak, this premium stone is ready to restore your knives to their peak sharpness.
Designed with convenience in mind, the Cerax 1K includes a reliable rubber stone holder to ensure stability during sharpening and a cleaning stone to maintain its pristine condition. Measuring 205mm x 73mm x 27mm, it's the perfect size for precision and ease of use.
As part of Suehiro’s prestigious Cerax series, this stone represents the cutting-edge of Japanese sharpening technology. Whether you’re a professional or a passionate home cook, the Cerax 1K stone is your key to achieving razor-sharp perfection.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suce60||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-6000-105.png||||||Suehiro Cerax 6,000 Grit||6060||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Introducing the Suehiro Cerax 6,000 Ceramic Stone, crafted with the utmost attention to detail by skilled artisans. These professional-grade stones are meticulously handmade, ensuring exceptional quality and performance.
Boasting a generous size, each stone comes complete with a convenient base, plastic box, and nagura. Its ceramic material excels at cutting high-hardness steels, making it the perfect choice for sharpening today's top-of-the-line cutting tools.
Thanks to its splash-and-go design, all you need is a small amount of water on the top to get started. With a whetstone grit of 6,000, you can expect superior sharpening results every time.
This stone also includes a surface restoration stone, so you can keep it in top condition and prolong its lifespan. Made in Niigata, Japan, it's no wonder that the Suehiro Debado 6,000 Ceramic Stone is a top choice among professionals and enthusiasts alike.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|debado1000||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/debado-1000-61.png||||||Suehiro Debado 1000 Grit Closeout Sale||1200-SNE||specials > closeouts > ||Resources > CKTG Close Outs > ||36.000||80.000 ||36.000 ||||||3.000 ||||1||1||1||0||||||||
Suehiro Debado Professional Whetstone - Unmatched Durability and Precision
The Suehiro Debado line of whetstones is designed with the professional in mind. Crafted through a meticulous kiln-fired baking process, these stones offer unparalleled durability and long-lasting performance. Unlike other stones that may crack or fall apart over time, the Debado series remains resilient, ensuring consistent sharpening results every time.
- Brand: Suehiro
- Line: Debado
- Grit: Medium ＃1000 - Perfect for achieving a sharp, polished edge
- Whetstone Size: 205Ă—73Ă—23mm - Ideal size for precision sharpening
- Package Size: 248Ă—100Ă—65mm - Securely packaged to preserve the quality of your stone
- Weight: Approximately 1000〜1100g - Substantial weight for stable sharpening
- Includes Nagura: Maintain your whetstone's surface for optimal performance
- Includes Base/Stone Holder: Ensures stability and ease during use
Whether you're a seasoned professional or a passionate home cook, the Suehiro Debado whetstone is your go-to tool for achieving razor-sharp precision on all your blades. Experience the difference of a stone that’s built to last, providing you with the edge you need every time.
Invest in the Suehiro Debado today and ensure your knives are always at their best!
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|debado320||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/debado-320-64.png||||||Suehiro Debado 320 Grit||400-SNE||specials > linecooks > sharpening-stones > shglkachst > lowgrst10 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||65.000||65.000 ||||||||3.000 ||||1||1||1||0||||||||Elevate Your Sharpening Experience with Debado Stones
Discover the latest innovation from Suehiro—the Debado Stone Series. Though new to the market, these stones are already generating buzz for their high-quality performance and innovative design.
Why Debado Stones?
- Superior Quality: Expect reliable, consistent results with these stones, designed to meet Suehiro’s high standards. Each comes with a coarse nagura stone for easy surface dressing, ensuring smooth sharpening every time.
- Smart Design: The Debado stones feature a durable base with rubber feet for stability, plus a built-in water tank for soaking or safe transport. The base ensures the stone stays secure, providing a hassle-free sharpening experience.
Key Features
- Dimensions:
- Stone Only: 8" x 3" x 1" (33 oz)
- With Base: 9" x 3.75" x 2.5" (39 oz)
- Instant Feedback: The 320 Debado stone offers immediate tactile and audible feedback, making it easy to find and maintain the right angle. It’s softer than most coarse stones, yet dense enough to resist gouging, perfect for precise sharpening.
- Visual Clarity: Metal swarf is hidden in the mud, keeping the stone clean while you work. You’ll appreciate the clear feedback, ensuring consistent results.
Easy Care & Maintenance
- Water Management: A quick 10-minute soak preps your stone for optimal use, and it holds water well, reducing the need for frequent re-soaking.
- Mud Management: Minimal mud on narrow bevels; more on wider ones. Regularly wash or thin out the mud to protect your blade’s finish.
- Drying: Allow 72 hours for complete drying before storage to avoid mold and maintain quality. Frequent users will enjoy reduced soak times on subsequent uses.
Performance & Value
The Debado 320 is fast and efficient, perfect for minor repairs and bevel resets. It delivers a clean, aggressive edge and leaves a uniform scratch pattern, ideal for further polishing. While it might not replace a 1k stone, it’s a top choice for coarse grit sharpening.
Final Thoughts
The Debado 320 Stone offers a responsive, reliable sharpening experience, ideal for those who value precision. Its smart design, easy feedback, and consistent performance make it a must-have for serious sharpeners.
Try Debado Today
Upgrade your sharpening routine with the Debado 320 Stone—where quality, precision, and ease of use come standard.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sustho||item-1||solidtemplate||cerax||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-deluxe-stone-holder-112.png||||||Suehiro Deluxe Stone Holder||SuehiroHolder||equipment > cerax > ||Suppliers > Suehiro Stones > ||40.000||40.000 ||||||Average rating is 4.8
By: DJ
Philly,PAAlmost perfect,but does not quite fit one of my stones. Otherwise this really is the best out there. Easy to clean,stable,puts the stone at a nice height. So good,I have two!
0.3By: Jeff
San Francisco,CAWhile a little more than the two-rod "universal" holders,this one is a lot easier to adjust as the nut spins easily on the shaft and noticeably more stable (it’s wider as well as longer). Well worth the modest difference in price.
0.3By: Tyler F
Pennsylvania Solid stone holder,doesn’t want to slide around and the single bar makes it pretty easy to swap between different sized stones. My only gripe is that the rubber that holds the stone at the front and back is pretty tall and the shapton glass stones only slightly peer over the top of this. This isn’t a problem now,but years down the road this could prove problematic to flattening your stones and sharpening your knives. If you exclusively use Shapton glass stones or other thin stones,spring for a nicer stone holder,otherwise this is a great investment for those of you who are sick of your stones sliding around on wet towels
0.3By: f graham
culpeper va I got this holder for my mobile scissor sharpening business. It’s solid,it adjusts to different sizes quickly and efficiently. I’m glad I chose this one.
0.3Holds stones from 150mm to 250mm in length
Overall Size: 230 x 85 x 37mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|calphalon-cookware||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-3k-60.png||||||Suehiro Rika 3K "Ouga"||Rika3K||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||55.000||55.000 ||||||||2.000 ||||1||1||0||0||||||||
The Suehiro Rika 3K Ouga is a standout product from the same renowned line as the Rika 5K. This exceptional middle-grit stone, featuring a striking yellow color, is one of our top recommendations for achieving a fine finish on kitchen knives.
The name "Ouga" translates to "The King", which is fitting for a stone of such high quality. It serves as an excellent finishing stone, particularly for those seeking a balance between a toothy edge and a refined finish. Pairing this stone with a lower or medium grit stone, such as a 1K or 800 grit, allows you to create an edge that effortlessly slices through tomatoes or peppers while maintaining long-lasting sharpness.
The stone measures 205 x 73 x 27 mm, providing ample surface area for a comfortable and efficient sharpening experience.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|suri50grst||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-5000-grit-stone-74.png||||||Suehiro Rika 5K Stone||Rika5K||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||45.000||50.000 ||45.000 ||||
Average rating is 5
By: EJ
Seattle,WAGreat finishing stone. Well worth the money.
0.3By: Greg Pett
San Jose,CaliforniaI must admit that my sharpening skill is not equal to this stone. I started off with a bestor 1200 and this suhiro rica 5000. Yes,I do get good edges with this as a polishing stone. In the process I have given this stone divits and have not flattened it yet. Yes I need to flatten it but I am on a budget. This is a softer stone and it takes practice to be able to sharpen on it without cutting gouges in the stone. Learn your blade angles on harder stones. Lately,I have been much better at holding an angle. But I am fully willing to admit it is not the stones fault. It is my fault.
So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
0.3So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
By: Roger
San Francisco,CAThis is my first whetstone so I’m still learning,but these seem like a solid buy and the prices/service/shipping were top notch at chefknivestogo.com
0.3By: M. Conroy
Cambridge,MAI am really loving this stone. Fills the gap from 1k to 8k very nice. this stone is on the soft side and cuts very fast.
0.3By: Bryan
Plano,TexasThe suehiro rika 5000 grit waterstone is a great stone and cuts extremely quickly,generating a good amount of slurry (which is good!). I use this as an intermediate stone between my random 1000 grit stone of unknown brand and origin,and the kitayama 8000 grit stone and does a fantastic job of sharpening.
0.3By: Chris Morina
Auburn,AlAnother great stone. I use it after the Bester 1200. Im very happy with the edge I get. Also use it ever other day for touch ups.
0.3By: cook
Rhode IslandGreat Stone! I bought it because of the positive reviews and the low price. After putting my knives on a MinoSharp 1k stone,I can finish on this stone and get an edge that will shave my arm effortlessly.
The feedback on the stone is awesome and the edge is even better. Couldn’t recomment this stone any more.
0.3The feedback on the stone is awesome and the edge is even better. Couldn’t recomment this stone any more.
By: Omen Eagle
Portland MEGreat stone for the money!!! It gets my 270mm Moritaka Gyuto very sharp very fast. Highly recommend this stone.
0.3By: Austin
Toronto,CanadaThis stone is great for finishing a knife before stropping.
Gives a nice mirror polish and refines the edge even more,can’t beat the bang for the buck. great quality for an incredibly low price.
0.3Gives a nice mirror polish and refines the edge even more,can’t beat the bang for the buck. great quality for an incredibly low price.
By: Evan
Chicago,ILThis is a great fine grit stone. Puts a near mirror finish on my double bevels (white #2 carbon AND vg-10 stainless). I also use it every morning to touch up microbevels. It laps easily,doesn’t dish too fast,and has great feedback. I’d call it a good balance between hardness and softness. I’ve been sharpening with whetstones for about a year now and I’ll say I would have preferred to start with this as my first fine stone rather than the 6000 grit side of the steelex style combo stone. Since this seems to be wearing none to quickly (i’ve been using it for about 6 weeks,lapping it a couple times a week),I’m happy to continue practicing with this stone for quite some time and may even re-up when the time comes. In addition,since I use a stone holder,I’m glad that this was available here without the base. The wooden base version seems to be much more common.
0.3These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the rosewood octagonal handle with a traditional buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel. which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This matches perfectly with the magnolia octagonal handle and a traditional black buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Constructed with the incredibly hard ZDP189 alloy (65-66 HRC), this knife is made to perform with sharpness that lasts longer than most. The inner core of ZDP189 is surrounded by softer stainless steel, making maintenance a breeze for professional chefs.
The mirror-polished Damascus blade and rosewood octagonal handle with buffalo horn ferrule make this knife not only a top performer, but also a visually stunning piece. Sukenari's expertise elevates this knife to a level beyond just a daily kitchen tool; it can be a cherished heirloom, showpiece, or simply your go-to knife.
These knives are good-looking and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is covered with a softer stainless steel cladding. The addition of this steel makes these knives really easy to maintain. Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the octagonal rosewood and buffalo horn handle. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Designed for balance and precision, the blade measures 231mm long with a 51mm height, a spine thickness of just 3mm, and a well-balanced weight of 6.6oz (186g). The 50/50 edge grind ensures versatility for both right- and left-handed users. Complementing its superb cutting performance is an elegant rosewood octagonal handle paired with a buffalo horn ferrule for a comfortable and secure grip.
This is a rare opportunity to own a handcrafted masterpiece from an esteemed blacksmith who blends tradition, craftsmanship, and cutting-edge steel to deliver an unparalleled culinary experience.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with these beautiful and durable rosewood octagonal handles with buffalo horn ferrules to match the knife.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with very nice rosewood octagonal handles with buffalo horn ferrules.
Average rating is 4.5
By: Rob Babcock
SF,SDIf I could give this one four and a half stars I would- it really works well! For years I’ve carried a couple big ol’ green art erasers (like you used in kindergarten) in my work knife case to clean my ceramic "steels." They work pretty well but are a little messy- the crumbs get everywhere. Plus,they wear down pretty fast. Not the Superaser,though! It cleans much more thoroughly than an art eraser but creates minimal waste. And it doesn’t wear much.
Eventually you should hit the ceramics with Comet or Barkeeper’s Friend but this little doodad will let you go many months between thorough cleanings. Highly recommended!
0.3Eventually you should hit the ceramics with Comet or Barkeeper’s Friend but this little doodad will let you go many months between thorough cleanings. Highly recommended!
By: Rob Babcock
SF,SDThis product is perfect for keeping your ceramic rods clean and free of metal. I used to use a big green art eraser,but it was messy and wore pretty fast. The Super Eraser works at least as well but is much more durable. After cleaning two moderately loaded rods I could detect no wear.
A very good product at a terrific price. Very handy to have!
0.3A very good product at a terrific price. Very handy to have!
By: Doug Collins
Hermosa Beach,California Works great,best way I’ve found to clean a ceramic rod.
0.3By: Ed Lewis
Brattleboro,VTCleans quickly as expected. Although not necessary to use after each honing,it’s easier if you do.
0.3By: Dave
Boston,MAGreat little product that works well for impromptu cleanings,and more.
0.3By: Jonas Berndtsson
Gothenburg,SwedenCheap and easy way to keep your ceramic rod clean.
0.3By: Douglas Blair
Stratford,CtSoooo much better than Ajax other scrubbers. In under 3 minutes the ceramic rod was fully white again.
0.3By: David Duffy
Washington,DCCan’t believe that I waited so long to get this,it does wonders for my mac ceramic rod.
0.3By: vernon willis
kingston ontario canadagreat product! worked amazing on my gobal ceramic steel would tell everyone to get one
thanks
0.3thanks
By:
Tampa,FLReally cleaned up my MAC rod nicely
0.3By: Helen le Vann
Toledo,OregonBought to renew a ceramic ’steel’. Very little effect on feel or performance.
0.3By: Nora
Phoenix,AZFast & easy transaction for this very handy (but hard to find) product. Again,CKTG delivers!
0.3By: Nora Wysocki
Phoenix,AZAgain,another fast and
easy purchase from CKTG plus a great little handy kitchen item. Cleans my Idahone ceramic rod easily and neatly.
0.3easy purchase from CKTG plus a great little handy kitchen item. Cleans my Idahone ceramic rod easily and neatly.
By: Michael
Norfolk,NEajax or comet works wonders too with a fine rag as well
0.3By: Marty
Chicago,ILWorks as advertised. A few swipes up and down and my ceramic honing rod looked like new!
0.3Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Tabata Blue #2 Cleaver 210mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Crafted from the finest Blue #2 steel with stainless cladding and a kasumi finish, this gyuto is the epitome of Japanese craftsmanship. Its san mai construction and hammer-forged build ensure unparalleled strength and durability.
At Chefknivestogo, we're thrilled to be the first dealer to bring this workhorse gyuto to the USA. With a double bevel edge and an HRC of 62, the Tabata Blue #2 Gyuto 270mm is a must-have for any serious chef looking to elevate their culinary game. Experience the precision and beauty of Japanese knives with the Tanegashima brand by Tabata Hamono.
Each knife is made by hand so measurements will vary.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 180mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 210mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
The edge steel used in the blade is made with Hitachi Blue #2 carbon steel and the cladding is made with stainless steel, giving it a sleek and polished finish.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Average rating is 4.8
By: Jon
Sandwich,ILWorks great for keeping knife steady on the machine. Helped me keep from rocking the knife. I recommend it. It is very strong and will hold a large knife down.
0.3By: James
Miami FL.VERY powerful magnet. It helps a lot as I am a little bit of an edge pro noob. I stuck it on with double sided tape.
0.3By: Evil D
Erlanger KYIngenious little addition to the EP. I suggest buying two of them as there’s just enough room to squeeze two of them underneath the Apex table,doubling your holding power. The only drawback i’ve found is that it’ll collect metal dust from reprofiling which can scratch up your blade if you don’t wipe the table clean or change your blue tape often.
0.3By: Michael Waldrep
Russellville,ALUsed some tape to hold it underneath. It really helps keep the blade from moving while sharpening.
0.3By: Dustin Cook
Oklahoma A must have for any edge pro user.. Makes holding the blade steady effortless
0.3By: Sean Harter
Tampa,FloridaThese magnets (I am using 2) really help to hold the knife in place. You still have to make sure your knife is held in the correct position. I do worry that the magnet will interfere with the angle cube (these magnets are not supposed to be used near computers),but it does not SEEM to interfere with the readings.
0.3Important Magnet Safety Warning!
Disclaimer: Applied Magnets and Chefknivestogo neither assumes nor accepts any liability for damages resulting from the handling or use of magnets. With your purchase, the buyer confirms that you have read and understood the following warnings, the buyer agrees that he/she is responsible for all damages and injuries caused by the magnets, which include personal injuries , property damages and magnet damages. The buyer must agree with the terms before purchase. Pull forces we provided is estimates only, we are not responsible for any inaccuracy of magnet pull force. Please test the pull force before any usage.
Neodymium magnets we sell are very strong. Handling them with care is necessary to prevent personal injuries, property damages and magnet damages.
Magnets the size of a 2 inch cube or larger can cause serious damage to fingers if caught between 2 magnets such as breaking bones or losing finger tips.
Neodymium magnets are brittle; they can be broken or can splinter in a collision. One should wear gloves and protective glasses when handling these magnets, because splinters and/or spacers could disengage and fly from the magnets.
Normal Neodymium magnets will lose their magnetic properties if heated above 175 degrees F (80 degrees C). Higher temperature rare earth neodymium magnets are available in our store.
The strong magnetic fields of neodymium magnets can damage items such as television, computer monitors, credit cards, bank cards, computers, diskettes and other data carriers, video tapes, mechanical watches, hearing aids, loud speakers and VCRs. Pace-makers may be damaged or switch to "Test Mode" in the presence of a strong magnetic force, if a pace-maker is in use, keep a minimum of 3 feet distance.
Children should not be allowed to handle neodymium magnets as they can be dangerous. Small magnets pose a choking hazard and should never be swallowed or inserted into any part of the body.
Under no circumstances should you try to cut, saw or drill the Neodymium magnets! Not only would the magnet break, but the resulting dust from the magnet is very flammable. Neodymium magnets should never be burned, as burning them will create toxic fumes. Ferrofluid MSDS Information: COMPONENTS Magnetite: 3-15 % by volume Oil Soluble Dispersant: 6-30 % by volume Carrier Liquid: 55-91 % by volume CHEMICAL AND PHYSICAL PROPERTIES Boiling Point (°F): 401-491 Specific Gravity: 0.92 to 1.47 Vapor Pressure (mm Hg.): 1 at 100°F Percent Volatile by Volume: 55-91 % Vapor Density (AIR = 1): 6.4 Solubility in Water: Negligible Evaporation Rate at: less than 0.1 Appearance and Odor: Black liquid, Mild odor FIRE AND EXPLOSION HAZARD AREA Flash Point (°F): 160° Method: TCC Flammable Limits: uel: 0.6 lel : 7.0 at 77°F Extinguishing Media: Co2, Foam, dry chemical, water spray. Special Fire Fighting Procedure: Avoid smoke inhalation. Water spray may cause frothing. Unusual Fire and Explosion Hazard: None HEALTH HAZARD AREA Threshold Limit Value: 5mg/m3 for oil mist in air (OSHA Regulations 29 CFR 1910-1000) Effects of Overexposure: No experience with overexposure. Prolonged or repeated contact with skin or eye contact may cause irritation. Inhalation of mist or vapor at high temperature may irritate respiratory passages.
Emergency and First Aid Procedures: Skin Contact: Wash with soap and water. Eyes: Flush with water and consult a physician for treatment. Inhalation of Smoke or Mist: Move to fresh air and refer to physician for treatment. Ingestion: The material has minimal toxicity, but fluid aspirated into the lungs during ingestion could cause severe pulmonary injury. You should not induce vomiting and should seek medical attention if the material is ingested. Gloves should be worn while working with these ferrofluids. Please refer to MSDS sheet for health and safety information. THIS ITEM SHOULD NOT BE RE-SHIPPED BY END USER
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taspha||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/table-spoon-hammered-101.png||||||Table Spoon Hammered||Hammered-Spoon||specials > linecooks > spoons > ||Resources > For Professionals > Spoons > ||8.950||8.950 ||||||||||||1||1||1||0||||||||This stainless steel table spoon has a beautiful, hammered detail on the handle and a nice polished bowl—great for home, work, or school.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tach||item.||solidtemplate||takamuraknives||https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-70.png||||||Takamura Chromax||||resources > japanese-knives > takamuraknives > ||Knife Types > Japanese Knives > Takamura Knives > ||||||||||||||||0||1||0||0||||tachsa17wtbo tachgy21 ||||Takamura decided to make a line of affordable knives that have outstanding cutting performance and this is the result. Chromax steel is composed of 5% Chromium, 1% Carbon, 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium.
We expect this will be a favorite by our customers for years to come.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tachgy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-gyuto-210mm-296.png||||||Takamura Chromax Gyuto 210mm||TC-G210||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Chromax steel is a kitchen knife material known for its distinctive properties. While it offers greater corrosion resistance compared to high-carbon steels, it remains classified as semi-stainless. This means it's less likely to rust but can still develop a patina over time and react with acidic foods. Additionally, Chromax steel sharpens well, similar to high-carbon steel, and can achieve an impressive hardness of 65 HRC.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tachsa17wtbo||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-santoku-170mm-wt-bolster-127.png||||||Takamura Chromax Santoku 170mm||TC-S170||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Santoku knives are really great all-around kitchen blades. They have a deft feel and tall blades which endow the knives with a great deal of versatility in their cutting capabilities. Santoku translates to “three virtues” and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many Western chefs and home cooks look to the santoku as their go-to blade for most cutting tasks. They have become a very popular alternative to the classic Western chef knife or small gyuto.
The Takamura Chromax Santoku is a very sweet knife. It is made from Chromax steel, which is a semi stainless alloy often compared to R2. It has a very solid and tough feel, as opposed to a slightly more dainty feel of R2.
Chromax is composed of 5% chromium, 1% carbon, 0.9% manganese, 1.2% molybdenum and 0.5% vanadium. It is more resistant to corrosion than standard carbon steel. It is also harder and exhibits better edge retention compared to standard stain-resistant steel. Chromax steel manifests the positive characteristics of both carbon and stain-resistant steel.
These knives have a very attractive hammered finish and excellent grinds. The tsuchime hammered pattern was actually first developed and patented by Takamura Cutlery 50 years ago. Since the expiration of the patent, it is now used by many knife makers. This is the same blade as the other Takamura Chromax Santoku except with a nicer bolstered handle made of light brown oak colored wood.
Built around the advanced SG2 steel, the Takamura Migaki 180mm gyuto offers a light, nimble option for anyone looking for premium performance from a knife at a very competitive price. SG2 steel (or R2) is a powdered metallurgy steel capable of taking any edge geometry at any level of refinement and holding that edge through even grueling prep sessions in professional kitchens. The knife is thin throughout its height with an outstanding grind. Its lean dimensions make the knife light and balanced in the hand, reducing fatigue and ensuring precision.
Average rating is 5
By: Matt
Philadelphia,PATop quality knife with exceptional fit/finish and OTB sharpness. As a chef I have used/owned guytos made by many different manufacturers and this knife stands above them all. Easily the best knife,at any price,I own.
0.3By: Nicholas Miller
Minneapolis,MNLets start with the balance,perfect balance at the bolster.
Fit and finish is out of this world amazing.
Sharpness,I did not touch this up or order with CKTG sharpening.
While doing bruinoise of ginger it was sticking into my board.
Amazing knife wonderful to work with so far,looking forward to adding this to my rotation of work knifes.
0.3Fit and finish is out of this world amazing.
Sharpness,I did not touch this up or order with CKTG sharpening.
While doing bruinoise of ginger it was sticking into my board.
Amazing knife wonderful to work with so far,looking forward to adding this to my rotation of work knifes.
By: Alex Cabral
Mexico CityFirst off all,this is the thinnest knife i’ve ever seen,its ridiculous how thin its behind the spine,the shape it self has an aggressive tip and a nice tapper towards it,heck its even thinner than my second moritaka petty which i use for fine details. the blade profile its amazing,i love that even though it’s not clad,it has a cool pattern towards the edge,edge OTB is amazing,i did strop it a bit on a 10,000k naniwa after a couple of uses and it has kept amazingly sharp. Fit and finish is unreal for this price. Haven’t work it through a whole sharpening cycle,still havent figured out how im going to proceed with this one since its powdered steel,i think i will go mainly through shaptons and finish at 10,000k for a polished edge,i will write down another review when i do so. nevertheless for the price,this knife outperforms all the vg10 i own,it is my second to go knife since i love my aogami super ones,but it’s growing a lot on me,I only wish we could get a wa version,and/or a 120mm petty for service,i would not hesitate in get one right away
0.3By: John
Boston,MaAs other reviewers have stated this knife is insanely thin. The fit and finish is great but some may find the handle is a bit small. I use a pinch grip so this is not a big deal for me. Long story short if I let somebody I work with use this knife they are amazed and begin to rethink what sharp really means.
0.3By: Jeremy Stull
Canandaigua,NY Fantastic knife! I always beat up new knives to see what there made of and I found out this knife is pretty awesome! It is also not hard to sharpen which is good since I sharpen all guys knives add at work so it saves me time.
0.3By: Stefan
Madison,WIThis knife performs as advertised. Excellent fit and finish and the satisfaction that I supported Takamura-san and his sons. Keep up the excellent craft,Takamura-san!
My wife exclaimed that the blade just falls through vegetables. If you are looking for a knife that gives you control and feedback,look no further.
0.3My wife exclaimed that the blade just falls through vegetables. If you are looking for a knife that gives you control and feedback,look no further.
By: Tre
TorontoVery VERY sharp and Thin blade knife is great for everyday use
0.3By: Skyler
West Kelowna,BCThis knife is a scalpel. Takes the most unreal steep edge due to it’s ridiculously hard steel. Thinnest chives in the world,can take apart octopus,slice sushi,anything that you need a fine edge for. Lasting 2 weeks in a high pressure kitchen between sharpening. A good strop/hone brings it right back.
0.3The Takamura Migaki 210mm gyuto offers a rare combination of extraordinary performance, cutting-edge technology, exquisite craftsmanship, and a competitive price. The knife is constructed of an SG2 (AKA R2) steel core wrapped in a softer stainless cladding. SG2 (R2) is a powdered metallurgy steel, which allows the knife to take extremely keen edges at very acute bevel angles and hold those edges exceptionally well. This knife does not depend on its advanced steel alone for its performance. The Takamura Migaki knives are laser thin with high-quality grinds that fall through ingredients effortlessly.
At the core of this knife you will find one of the newest advancements in powdered metallurgy, SG2 (R-2), which is sometimes referred SG-2. This is fully stainless steel that is capable of taking a tremendously sharp edge and is among the best for edge retention. The hardness on these is in the range of 62 HRC. The knife is clad in a softer stainless to provide added durability. The finish is a well-done migaki, meaning "polished" in Japanese. The super fine edge and a well-polished blade provide a unique experience for the user.
The western-style handle is made from rosewood, and the fit and finish is very good. The blade has an ample height of 29mm, so board work is quite comfortable. The spine measures 1.4mm and is even thinner at the tip. It is a true laser-like petty, and it's feather light at 2.2 ounces!
Average rating is 5
By: Fausto
Culiacan,MexicoRazor sharp blade,laser thin. The brothers at Takamura definitely know quality. I just wish it was a little tougher.
0.3
Average rating is 4.7
By: Amanda
Philadelphia,PALove this knife! The edge out of the box is the absolute sharpest I’ve ever encountered. It’s really a pleasure to use in a professional kitchen. The handle is quite comfortable for my admittedly small hands,and the knife is an absolute stunner to look at (the rosewood is gorgeous and the fit and finish are top notch). Very happy with my purchase and many thanks for the sale pricing!
0.3By: Mikhail
Dubai This is the best slicer on my kitchen! F&F is good. Its a working knife.
0.3By: Mike
DenverThis knife is so sharp OTB that it has made me question the sharpening skills. My other knives don’t compare. It’s pretty amazing. But when I look at the edge,it’s a mess. nicks,flakes of metal,wandering edge. Lost a star for that would have been 2 or 3 off except it’s so dang sharp. If it’s this sharp now,I can’t imagine it once I’ve had a chance to sharpen it up right.
0.3Takamura Migaki SG2 (AKA R2) 170mm Santoku. The word santoku roughly translates as "three virtues." With a modern powdered metallurgy steel, a high-performance grind, an attractive aesthetic, and a light, nimble feel, the Takamura Migaki 170mm santoku seems to have somewhat more than three virtues.
Whether you're a seasoned knife user or a collector, Sakai Takayuki is a name that holds weight in the industry. Their long-standing tradition of excellence combined with a commitment to modernity sets them apart from the rest.
The knife featured here is a gyuto. The blade is made with a core of Aogami Super high carbon steel which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look. A nice maple octagonal handle completes this great-looking package.
With a focus on preserving traditional techniques and incorporating new innovations, each knife from Sakai Takayuki is a testament to the brand's dedication to excellence. Whether you're a professional chef, home cook, or knife collector, a Sakai Takayuki knife is an investment in craftsmanship and tradition that will last a lifetime.
The gyuto featured here is made with a core of Aogami Super high carbon steel, which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The solid outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look.
Because it has stainless cladding, maintenance is kept to a minimum. A beautiful maple octagonal handle completes this great-looking package.
The AS Kengata is a fun and functional kitchen weapon capable of tackling almost every ingredient. Kengata means "sword-like" in Japanese, a fitting description for this blade, which is also known as a bunka. The reverse tanto tip is the most apparent design element of the knife. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. It is a perfect tool for processing smaller items and performing intricate cuts with the tip.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The sweet blade is coupled to a nice octagonal maple handle.
Make a statement in your kitchen with a knife from this legendary brand. With a commitment to quality and tradition, a Sakai Takayuki knife is more than just a tool - it's a piece of history. Order now and experience the timeless beauty and performance of a true classic.
The knife featured here is a kengata, which translates as "sword-like" and its reverse tanto tip gives the knife that very particular weapon-like look. The blade is made with a core of Aogami Super high carbon steel, which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look.
Because it is a stainless cladding, maintenance is kept to a minimum; rinse the blade and dry it after use. A nice-looking maple octagonal handle completes this great-looking package.
The blade is constructed from Aogami Super high carbon steel. which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle.
The AS Santoku is a fun and functional kitchen weapon capable of tackling almost every ingredient. Santoku knives are general-purpose chef knives in Japan, and they do a wide variety of tasks. This intriguing knife style has a nice flat spot, which is ideal for push-cutting. It is a perfect tool for processing smaller items and performing intricate cuts.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great-looking blade is coupled to a maple octagonal handle.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 100g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time.
The city boasts a network of small artisan shops that focus exclusively on different tasks of the knife-making process, such as grinding, handle making, and engraving.
This elegant knife is made with a core of Silver-3 or Ginsanko that is clad with a 63-layer damascus stainless steel. The knife runs shorter than the advertised length, coming in at 232mm. But coupled with a height of 46mm, it is a well-proportioned gyuto that will appeal to most users. The grinds are truly stellar.
This is a very fine cutting instrument in all regards. In both form and function, it stands with some of the best. Very limited availability.
The heart of this knife lies in its ZA-18 stainless steel, a cutting-edge material developed by Aichi Steel Co. The steel's premium composition of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) delivers an exceptional combination of hardness, toughness, and corrosion resistance. It's an ideal choice for chefs who demand durability and long-lasting sharpness.
The blade features 69 layers of stunning Damascus steel, blending functionality with beauty. The intricate patterns not only captivate the eye but also enhance the blade's strength and resilience, making it as practical as it is elegant.
Crafted from ZA-18 stainless steel, a revolutionary material developed by Aichi Steel Co., this blade boasts an exceptional balance of hardness, toughness, and corrosion resistance. The steel's premium blend of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) ensures unmatched durability and edge retention, making it a must-have for serious chefs and cooking enthusiasts alike.
The blade has a striking Damascus design with 69 layers of Damascus steel, creating a breathtaking pattern that combines functionality with artistry. This design not only adds elegance but also enhances the blade's strength and flexibility, ensuring it glides effortlessly through any ingredient.
Average rating is 4.5
By: Timothy
FloridaI have owned this knife for over six months. The Ginsan steel holds an edge longer than I need and gets almost as sharp as white #1,sometime I think it gets sharper. The only knock on this knife is the 8oz weight,but maybe that is from the hand forge process. I was unable to duplicate the stiction free demo in the video. That said the knife isn’t "sticky" like production knives.
0.3By: Vladimir
UkraineFantastic knife!
I have a lot of good knife (including shigefusa) they are all made of carbon steel,this knife is made of stainless steel,but it cuts no worse perfect weight and balance,excellent handling,it is possible to bring a knife into the top 5 best knives in the world
0.3I have a lot of good knife (including shigefusa) they are all made of carbon steel,this knife is made of stainless steel,but it cuts no worse perfect weight and balance,excellent handling,it is possible to bring a knife into the top 5 best knives in the world
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|grandchef||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-106.png||||||Takayuki Grand Chef||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||tagrchpe15 tagrchpe18 grandchef3 tagrchgy24 tagrchgy27 tagrchsu27 tagrchswstpe tagrchha tagrchho15 grandchef2 tagrchswstgy tagrchaesakn tagrchgy21 tagrchgy212 tagrchaepe21 tagrchaewede tagrchswstfl tagrchaegy24 tagrchgy211 tagrchki26 tagrchswstsu tagrchki30 tagrchswstsa ||||The Grand Chef line of knives by Takayuki is made from Bohler N690 steel and offers exceptional sharpness and abrasion and corrosion resistance for many years of service. These knives have a HRC of 60 and are easy to sharpen.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchaewede||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-western-deba-240mm-115.png||||||Takayuki Grand Chef Deba 240mm||10033||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||229.000||229.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
This is a very unusual knife given its style and construction. Deba style knives are made to fillet and process fish. They are normally single bevel knives that are very stout at the spine and quite heavy over all. The Takayuki Grand Chef Western Deba 240mm is quite the opposite in that it is a double bevel knife that is still quite thick at the spine. With an edge length of 245mm, it is fairly quite long for the breed. But while it looks like a gyuto in profile it is still a heavy and substantial blade—almost twice the weight of a similarly sized gyuto. As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than a single-sided knife, and will be a good fit for both left- and right-handed users. Please note, we do not carry a saya that fits this knife well. We recommend the blade guard instead.
The 180mm gyuto is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The blade is made with top quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchgy27||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-270mm-213.png||||||Takayuki Grand Chef Gyuto 270mm||10614||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||215.000||215.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Gyuto is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
We do not have a saya that will fit this knife. We recommend the blade guard instead.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchgy212||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-498.png||||||Takayuki Grand Chef Gyuto SP 210mm||10212||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||130.000||130.000 ||||||||||||1||1||1||0||||||||These high quality knives are made with Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The black POM handlwith three stainless rivets e is attached to the blats. Both handle and stainless bolster are finished very well and feel great in your hand.
Average rating is 5
By: Amir
Miami Beach FLAn excellent quality knife ootb. I especially like its thick rugged pakkawood handle. The knife is very sharp,i have not had a chance to tackle some big meats with it. just a few small snappers to which it fileted with ease. it has a thick spine with rounded edges,cant say exact width,but it can definitely withstand some beating and popping of large bones. My exec even said these are rare knives to find and great to have in your kit. Haven’t gotten around to put it to a stone,then we’ll really see how this steel rates. Pick one up if you handle boney meats on the daily,if they’re in stock that is.
0.3By: Michael Bartley
Los Angeles,CAGreat for most butchering tasks. Used it to bone out some strip loins. Also great for poultry. Edge retention is good. Great service as usual from Mark.
0.3The Takayuki company makes this knife out of Bohler N690 stainless steel. It is a mono-steel design, so there is no cladding over the core. The steel is hardened to about 60HRC. This is a great Swedish stainless steel that is well-liked in the knife industry for its rugged and easy-to-maintain characteristics.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchho15||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-honesuki-150mm-231.png||||||Takayuki Grand Chef Honesuki 150mm||10041||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The Takayuki Grand Chef Honesuki is made with top quality Bohler N690 stainless steel. Because it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The blade design is an asymmetric so it is best suited for a right-handed user. This knife will dispatch poultry and other smaller boned items with ease and efficiency.
We really like these knives and believe they represent a great alternative to those wanting a true Japanese style knife that is easy to use and maintain.
Takayuki Grand Chef Kiritsuke 260mm is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand. A saya is included.
Takayuki Grand Chef Kiritsuke is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The black POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand. A saya is included.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tagrchswstsu||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-sujihiki-270mm-112.png||||||Takayuki Grand Chef Sujihiki 270mm||10024||kitchen-knives > takayuki-knives > grandchef > ||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||196.000||196.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
This is no ordinary bunka, however. It is a stunning example of the art of blade-making, supremely fit for use or simply as a collectible. The fit and finish of the blade and handle are as good as it gets. The heat treatment and grinds are also world-class. The core of the blade is made from Aogami 2 high-carbon steel by the Hitachi Metals Company. This steel is highly sought after and is made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It is coveted for its great edge retention and ability to take a very acute edge.
The inner core is laminated with a soft iron, which protects the Shirogami and adds a shock-absorbing attribute to the knife. The blade face has a high primary grind, which looks like a single-bevel blade. The aesthetic quality of the three different finishes on the blade faces is beautiful. Together with the wonderful handle made from rosewood, nickel silver, and buffalo horn, this adds up to a knife that is as much a looker as it is a performer.
Experience the pinnacle of precision and craftsmanship with the Sakai Takayuki Hein Blue #2 Kengata Yanagiba 300mm. Meticulously forged by master blacksmith Itsuo Doi in the renowned knife-making city of Sakai, Japan, this exceptional blade is a testament to centuries of tradition and expertise.
This is an unusual knife, but one that would find favor with a variety of users from die-hard rocking cutters to butchers and grill masters. The blade is fashioned from Aogami 2 steel which is a favorite of many knife users and aficionados. It is one of the harder steels to forge but when done correctly can stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The inner core is clad with a soft iron for added strength and durability. The outer layer is finished with a fine satin look, while the edge Aogami steel is polished to a high luster.
The blade is attached to a beautifully made octagonal handle made from Japanese yew (taxus cuspidata) wood. Japanese yew wood is dense, hard, and has a beautiful luster. In fact, it was commonly used to make ceremonial and exotic tools for high-level officials in ancient Japan. The ferrule is made from black buffalo horn and is perfectly mated to the wood handle.
This is a limited edition item that would make a wonderful addition to any collection or serious knife user's quiver.
This is a butcher-style knife but with a twist. It looks like a fat scimitar or an upside-down santoku. Or maybe the offspring of an encounter between the two! The unusual upswept tip and the very flat edge profile result in a knife with a very different look and feel on the cutting board. We think it would make a killer tool for breaking down sides of beef or for folks using it for barbecue competitions who want to show off!
The core steel is the ever-popular Hitachi Blue #2 high carbon alloy. It is clad with a softer iron to protect and dampen the blade. The cladding is applied in the san-mai style where the outer layer, or jigane, is only on the face and not wrapped over the spine. As such it needs care with drying and cleaning. It will corrode if not given this attention. The cladding has a really well done brushed satin finish which highlights the polished Blue steel edge. The simple traditional octagonal handle is constructed from yew wood with a fine buffalo horn ferrule. Overall execution of handle and blade is of the highest order.
Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse.
The core steel of this great looking sujihiki is Hitachi Blue #2 high carbon steel. It is clad with a soft iron to protect and strengthen the blade. As it is an iron cladding it will need care with drying and cleaning after use. The cladding has a very nice brushed satin finish which highlights the polished Blue steel edge.
This is an unusual sujihiki in that it has an exaggerated curve to the cutting edge while boasting an almost flat spine all the way to the tip. It is a double bevel knife, so it is good to go for left- and right-handed users. The really fine handle is made from Japanese yew wood with buffalo horn ferrule. The fit and finish of both blade and handle are world class.
Itsuo Doi is one of our favorite blacksmiths. His reputation has risen to the point that he is considered one of the true greats working in Sakai. His knives are very recognizable, rather like that of his illustrious father. But these Homura creations have a new and very alluring look that is less traditional. Doi-san makes the blade from Aogami #2 steel. Favored by many, it is one of the harder steels to forge. But when done correctly, Aogami #2 will stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The hagane is clad with a soft iron for added strength and resilience. The jigane is finished with a beautiful satin luster, and the edge steel is polished to a high shine.
A simple and elegant octagonal handle is made from yew wood with a fine buffalo horn ferrule. The overall fit and finish of the handle and blade are of the highest order.
The Sakimaru 300mm is a sujihiki with a different name and a cool swoop tip. Made from Blue #2 high carbon steel, this kitchen weapon will slice its way through almost any raw or cooked protein with no effort needed. And that is the point of a knife like this: it’s all about how it slices in one motion while disturbing the ingredient as little as possible. The slight recurve shape is conducive to making this action even easier. It bears the look of a short katana.
A subtle yet beautiful brushed satin finish is applied to this outer layer which contrasts wonderfully with the polished edge. A classic octagonal yew handle with buffalo horn ferrule completes this compelling package. Saya included.
Crafted from Blue #2 carbon steel and expertly forged by blacksmith Itsuo Doi, this knife features a hammered (Tsuchime) finish and a single bevel, right-hand grind for exceptional performance. The blade measures 285mm on the edge, with a thickness of 4.5mm at the heel.
The handle is made from Urushi lacquered oak with a burnt finish for a unique look, while the blade is finished with a Kurouchi to combat potential rust and patina.
The craftsmen of Sakai Takayuki carefully finish each knife, so you can be confident that it will perform right out of the box. Please note that a cover is not included with this knife.
With hand-hammered finishes and convex grinds, these knives are both stunning and practical. The burnt Japanese oak wa handle, coated in urushi lacquer, offers a traditional, durable grip. Each knife is engraved with Itsuo Doi's personal seal, ensuring authenticity and artistry.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives.
The Takayuki Inox Honesuki is made from stainless steel which Takayuki calls Inox. Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.
The honesuki is a Japanese-style boning knife that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right-handed users.
The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets.
The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs just over 210mm while the height is a well-proportioned 94mm. It is a thin blade at 2mm at the heel and weighs in at about 442g.
The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum style steel which will take a very sharp edge while being easy to sharpen and maintain.
The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade this results in a knife that is an easy to care for workhorse. Add in the very keen price point and you have a cleaver for all users and uses.
The lovely deba featured here is a handmade traditional blade using a very rugged stainless steel called AUS8A. This is a high chromium molybdenum steel which is easy to sharpen while possessing great edge retention.
Debas are one of the trinity of Japanese kitchen knives. Designed to cut and process fish, they have a very thick spine and tall stout blade. They are a single sided blade so the cutting angle is very acute, and thus exceptionally sharp. It should be noted that maintaining and using single-edged blades requires a completely different set of skills over double-edged blades. Sharpening in particular is a more specialized task and should only be attempted by someone who has experience with these types of knives. As this is a single bevel blade, it is intended for right-handed users.
The blade is finished with some lovely Kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by right-handed chefs. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
This particular knife is a standard or Hon-deba. Its blade is stout and thick at the spine. It has a very well-executed primary bevel that gets very thin at the edge. It is constructed from stainless steel which Takayuki brands as Inox. This is a generic term for many stainless alloys, including the AUS8A steel used in this application. This stainless steel is very tough and corrosion resistant, making this a very easy-to-use knife with less concern given to rusting or staining. The simple D-shaped ho-wood handle and buffalo horn ferrule are a perfect match for this traditional Japanese knife.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy-to-maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho-wood handle which has a buffalo horn ferrule.
The stamped blade features a full tang and bolsterless design. The handle is a classic western or wa style which is made from polyoxymethylene, also known as POM. POM is an engineered thermoplastic material used to make precision parts exhibiting high stiffness and excellent dimensional stability.
This gyuto measures in at 215mm, a perfect length for smaller kitchens and chefs needing a more compact-sized knife. The dimensions also make it well suited to tackling smaller ingredients or those requiring fine detail work. It has a fairly flat edge to about the half point where it transitions to a well-curved belly. It should be a knife suited to most cutting styles.
This gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price.
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel which they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy to maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
The featured usuba knife is a prime example of their craftsmanship. This handmade traditional blade is forged from durable AUS8A stainless steel, known for its high chromium and molybdenum content. It is not only easy to sharpen but also offers excellent edge retention, making it a reliable choice for any kitchen.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 233mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is of course single bevel, and so of use only to right-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 233mm in length, as these knives usually run-up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is of course single bevel, and so of use only to left-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion-resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course, it is a single bevel design so it is only usable by right-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course it is a single bevel design so it is only usable by left-handed users. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from a stainless steel that the makers dubbed Inox. In fact the alloy is AUS8A which is a high carbon molybdenum steel which is very corrosion resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.
The hand forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
This is wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from stainless steel that the makers dubbed Inox. In fact, the alloy is AUS8A, which is a high carbon molybdenum steel that is very corrosion resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.
The hand-forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
This is wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended.
With a 44.5mm blade height and a slender spine thickness of just 2mm, this knife promises agility and precision in every cut. Its weight of 158g (5.5oz) makes it a light yet balanced instrument, allowing for tireless chopping and slicing of vegetables and herbs.
The heart of the blade boasts VG10 stainless steel, renowned for its superior edge retention and resistance to corrosion, making it a reliable companion in the busiest of kitchens. The stunning stainless Damascus cladding isn't just for show; the hammered texture minimizes friction and prevents food from sticking, enhancing your cutting efficiency.
Engineered to a Rockwell hardness of 60±, the blade ensures robustness and longevity, keeping its edge through countless uses. The double bevel edge is sharpened to a 50/50 angle, catering to both left and right-handed chefs, providing a seamless cutting experience.
Complementing the formidable blade is the oak octagonal handle, meticulously shaped to fit comfortably in your hand, reducing fatigue and enhancing control. This handle is not just a tool but a statement of elegance that will stand out in any kitchen setting.
One look at these stunning knives is enough to convince anyone that these are a real cutting tool with outstanding visual appeal. The combination of a wonderfully realized tsuchime finish and the black Teflon coating results in a knife that looks bad to the bone!
Of course, this is not a knife whose beauty is only skin deep. The hammered dimples and Teflon coating afford the knife an amazing ability to release food. Combine this with a very easy-to-maintain steel, VG10, and some really well executed grinds and you have a knife that performs extremely well yet does not cost a fortune or require difficult maintenance regimes.
The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. They are shorter in length than a gyuto and, combined with their tall blade height, create a knife with very broad uses and appeal. They are often used to replace a short gyuto or santoku, especially for people who favor push cutting and chopping techniques. No doubt the great looking reverse tanto profile also adds to a compelling aesthetic appeal.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Bunka 195mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely, in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio.
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added: a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto with a slightly tall profile. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio.
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
The stark contrast of this knife's hand-chiseled kanji elements and the perfectly finished VG10 steel edge add that touch of refinement and drama to the overall picture. We think this is one of the coolest looking knives out there right now.
Of course, the Teflon and tsuchime finishes are there for more than aesthetic reasons. These two elements add up to a food release ability that is among the best we have encountered. Combine that with the attributes of the ever-popular VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade, which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Slicer 240mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
For many home cooks the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef’s knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 212mm and, combined with the slightly shorter height of 46mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
The smiths at Sakai Takayuki have fashioned this great-looking blade from VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels, but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Kengata knives, also known as bunkas, can be used to replace a short gyuto, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle with a beautiful custom design. The match is perfect.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great-looking tsuchime, or hammered, finish blends with the ripples of the multi-layer damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made with a beautiful urushi finish. The match is perfect.
At 203mm, the blade length is perfect for those who desire control and versatility in their cuts. The 50mm blade height offers ample knuckle clearance, allowing for swift chopping without any hindrance.
Weighing in at a comfortable 194 grams, the Sakai Takayuki gyuto is light enough to wield all day without fatigue, yet it has enough heft to glide through ingredients with ease. The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto is not just a knife; it's an investment in your culinary artistry. Embrace the fusion of tradition and performance, and elevate your cooking experience.
The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Sujihiki is not just a knife; it's an investment in your culinary artistry.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasuvggy18||item-1||solidtemplate||takayukisumire||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-gyuto-180mm-11.png||||||Takayuki Sumire VG10 Gyuto 180mm||7248||kitchen-knives > takayuki-knives > takayukisumire > ||Knife Brands > Takayuki Knives > Takayuki-Sumire > ||80.000||80.000 ||||||||||||1||1||1||0||||||||Takayuki Sumire VG10 Gyuto 180mm The 180mm gyuto is a versatile workhorse, ideal for a wide range of cutting tasks from slicing proteins to chopping vegetables. Crafted by Sakai Takayuki with a VG10 core and warikomi (clad) stainless steel construction, it delivers a razor-sharp edge with easy maintenance. The comfortable Western-style handle made from black pakka wood ensures a secure grip and excellent balance. A great all-around knife for cooks who want performance and value.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasuvgpe13||item-1||solidtemplate||takayukisumire||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-petty-135mm-4.png||||||Takayuki Sumire VG10 Petty 135mm||7247||kitchen-knives > takayuki-knives > takayukisumire > ||Knife Brands > Takayuki Knives > Takayuki-Sumire > ||70.000||70.000 ||||||||||||1||1||1||0||||||||Takayuki Sumire VG10 Petty 135mm This compact petty knife from the Takayuki Sumire series is the perfect utility blade for precise tasks like trimming, peeling, and detailed prep work. Forged with a VG10 stainless steel core and clad in a warikomi construction, it offers excellent edge retention and corrosion resistance in a slim, easy-to-handle package. A durable black pakka wood handle completes the design, making this an ideal everyday knife for both professional kitchens and home use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-80.png||||||Takayuki Tokujuo Shirogami #2||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||tatowh2ho15 tokujuo tatowh2mu181 tawh2tabu tatowh2ya24 tatowh2ya27 tatowh2ya30 tatowh2ya33 tatowh2us21 satatowh2de1 deba195 deba210 tatowh2mide2 tatowh2mu18 tahonkaw2mu1 tapade18 tabl2kaus21l takayuki1 ||||This series is called Tokujo which translates to "Especially Superior" and for more than 30 years this has been the Sakai Takayuki flagship line for pro cooks. They are masterfully ground with polished choils and natural stone kasumi finish. The sharpener for this series is Nishimura Norikatsu and the blacksmith is Togashi Kenji. We hope you give one of these "Especially Superior" knives a try.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tapade18||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-pagoda-deba-180mm-104.png||||||Takayuki Tokujuo White #2 Garasuki Left Handed 180mm||3695||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||380.000||380.000 ||||||||||||1||1||1||0||||||||The knife you see here is somewhat unusual since it's a single bevel garasuki (large honesuki) with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.
Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.
The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship.
Care & Maintenance This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care:
With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tatowh2mu18||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-380.png||||||Takayuki Tokujuo White #2 Honesuki Left Handed 150mm||3698||kitchen-knives > takayuki-knives > tatowh2 > ||Knife Brands > Takayuki Knives > Takayuki Tokujuo Shirogami #2 > ||350.000||350.000 ||||||||||||1||1||1||0||||||||The knife you see here is somewhat unusual since it's a single bevel honesuki with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.
The Tokujuo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have added a full range of yanagibas and this fine deba to the list. More styles will follow later.
A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.
The blade is attached to a traditional D-shaped handle made from ho wood and buffalo horn.
They’re forged from white 2 steel by the renowned Togashi workshop and they've produced it with a unique shape. An easy to care for Kurouchi finish and an octagonal Bubinga handle make for a stylish yet very traditional knife.
The Takayuki Tokujuo White #2 Yanagiba 240mm is fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron which aids with strength, durability, and lightness. As with all yanagiba knives, it is single beveled with a slightly concave back side. Right-handed users only for this one!
This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.
The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the primary bevel receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great looking picture.
This fine example of the breed is made with Shirogami 2 steel, better known as White # 2. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding.
The single-bevel blade is made to the highest standards by Master Bladesmith Kenji Togashi, and features a lovely transition at the primary grind between the cladding and the blade edge. Master Togashi was awarded the Sakai Traditional Craftsman award in 1996. He is now considered to be one of the best bladesmiths in Japan and his work is highly sought after by both kitchen knife enthusiasts and collectors worldwide.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient, which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
As is the case with most single-bevel knives, this one is only suitable for right-handed users. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional D-shaped handle made from magnolia wood and buffalo horn for the ferrule.
This knife occupies the upper end of the yanagiba size scale and as such requires space and experience to use it to its fullest advantage. It also requires the user to understand the intricacies of single-bevel sharpening, especially given its above average length.
The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids damaging the cells of the flesh. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
This is a fine knife that is easy to recommend. Fit and finish, grinds, and overall beauty are of the highest caliber. If you have the space and skills, this is a knife to bring a smile every time you slice into that perfect fish fillet.
They're made for Takayuki by Sakai master blacksmiths and come with a beautiful natural stone finish. The blade is fashioned from Hitachi White #2 steel. The blade is single beveled, so the back side is almost flat with just a slightly concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This lovely blade comes with a traditional Japanese D Shaped wa handle with black buffalo horn ferrule.
Cleavers are general purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
This gyuto combines many attributes of a western chef knife with a blade geometry that you will find familiar. This results in a knife that is good for rocking or push-cutting.
The blade is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
Gyutos are general purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
This style of knife is regarded as a general purpose blade adept at cutting and chopping a myriad of ingredients. Unlike a regular bunka, the blade profile of the Takayuki Damascus Hammered VG-10 Kengata has more belly, which makes it perfect for rocking as well as push cutting and chopping tasks. The characteristic reverse tanto tip allows for delicate work and dexterous handling. This knife is definitely among the more cool lookers out there!
The blade has been fashioned from a core of VG-10 stainless steel which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The blade is attached to a fine looking Western handle made from dyed pakka wood. It is a partial tang knife so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance.
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
At the core of this elegant tool lies the renowned VG-10 steel, celebrated for its superior durability and edge retention. The blade is perfectly balanced with an even edge grind, making it a versatile choice for both right- and left-handed chefs. Encased in a striking red pakka wood handle, the knife offers a comfortable grip and a touch of sophistication to your culinary ensemble.
Engineered to perform, this knife features a special temper that achieves a remarkable hardness of RC 60, ensuring precision and longevity. The 50/50 bevel edge allows for precise and effortless slicing, adaptable to every kitchen task. Weighing only 6.6 ounces and boasting a blade length of 256 mm with an overall length of 390 mm, it is both agile and substantial in hand.
Experience the pinnacle of Japanese craftsmanship with Takayuki’s latest offering—a blend of aesthetic beauty, unmatched performance, and ergonomic design, destined to elevate your cooking to celestial heights.
Average rating is 4.5
By: Ben P
Princeton,NJI’d first heard of Sakai Takayuki Knives a couple of years ago,but they’ve been remarkably hard to track down. Needless to say,I was ecstatic when I saw them on Chefknivestogo. Not only did Mark stock the slightly more available Inox series,but the hammered damascus series as well! So ordering it was a bit of a no brainer.
The shipping was super fast. I ordered it over the weekend,selected standard shipping and was basking in its beauty in time for Wednesday’s dinner.
And I do mean beauty. This knife is a true looker. VG-10 core,with a pretty damascus pattern about half-way up the blade,transitioning to non-damascus hammer (tsuchime) finish. Add on a handsome pakkawood handle and you’ve got a nice looking knife! The fit and finish was rather good for a hand-made knife at this price. The only thing that I could really mark it down for was a bit of unevenness around the Ferrule.
Well,that and the weight. Don’t be fooled by the short length,this knife has some heft to it. It easily weighs as much as some of my 165mm Debas. I don’t have a scale,but I’d say around 250-300 grams. The balance is very good,so it doesn’t feel terribly heavy to me,but if you are going to be using this all day,that might make a difference to you.
The Nakiri came with,what I’d call a "moderately sharp" OOTB edge. I’d say it was better than most Japanese manufacturers and about on par with say a Henckels but far from its true potential. If you are able to,take this edge to the stones! It sharpens very nicely,especially for a VG-10 which can sometimes develop a tenacious wire edge. I thinned it somewhat and took it down to about 6 degrees per side,for an included angle of 12. And suddenly this thing was a laser and held that phenomenal edge for about a week and a half of solid home use. Literally,with the exception of deboning and carving,I used this knife for everything,including a 20 person dinner. And after that week and a half,all it took was a light visit to the 8K and then a quick strop and it was right back where it started. Truly,this was a JOY to use,at least,for most tasks.
As beautiful as the hammered finish is,there is a downside to it. Throughout the tschumine section,the blade doesn’t taper. It starts at about 2.5mm thick at the spine,and remains that way for just shy of half the height of the blade. Only when you reach the damascus pattern does it really start to taper. The result is that on large vegetables you get some wedging issues (Potatoes,Sweet Potatoes,Cabbage). This issue occurred on pretty much anything dense and thick. That said,for a sweet potato,a nakiri isn’t my knife of choice. And for the things I WOULD grab a nakiri for,it performed fantastically.
Bottom line,if you’re looking for a great looking nakiri with good fit and finish at an affordable price,and don’t mind a bit of sharpening and a bit of heft,you should seriously consider this blade.
0.3The shipping was super fast. I ordered it over the weekend,selected standard shipping and was basking in its beauty in time for Wednesday’s dinner.
And I do mean beauty. This knife is a true looker. VG-10 core,with a pretty damascus pattern about half-way up the blade,transitioning to non-damascus hammer (tsuchime) finish. Add on a handsome pakkawood handle and you’ve got a nice looking knife! The fit and finish was rather good for a hand-made knife at this price. The only thing that I could really mark it down for was a bit of unevenness around the Ferrule.
Well,that and the weight. Don’t be fooled by the short length,this knife has some heft to it. It easily weighs as much as some of my 165mm Debas. I don’t have a scale,but I’d say around 250-300 grams. The balance is very good,so it doesn’t feel terribly heavy to me,but if you are going to be using this all day,that might make a difference to you.
The Nakiri came with,what I’d call a "moderately sharp" OOTB edge. I’d say it was better than most Japanese manufacturers and about on par with say a Henckels but far from its true potential. If you are able to,take this edge to the stones! It sharpens very nicely,especially for a VG-10 which can sometimes develop a tenacious wire edge. I thinned it somewhat and took it down to about 6 degrees per side,for an included angle of 12. And suddenly this thing was a laser and held that phenomenal edge for about a week and a half of solid home use. Literally,with the exception of deboning and carving,I used this knife for everything,including a 20 person dinner. And after that week and a half,all it took was a light visit to the 8K and then a quick strop and it was right back where it started. Truly,this was a JOY to use,at least,for most tasks.
As beautiful as the hammered finish is,there is a downside to it. Throughout the tschumine section,the blade doesn’t taper. It starts at about 2.5mm thick at the spine,and remains that way for just shy of half the height of the blade. Only when you reach the damascus pattern does it really start to taper. The result is that on large vegetables you get some wedging issues (Potatoes,Sweet Potatoes,Cabbage). This issue occurred on pretty much anything dense and thick. That said,for a sweet potato,a nakiri isn’t my knife of choice. And for the things I WOULD grab a nakiri for,it performed fantastically.
Bottom line,if you’re looking for a great looking nakiri with good fit and finish at an affordable price,and don’t mind a bit of sharpening and a bit of heft,you should seriously consider this blade.
By: Jeremy Ryder
Edmonton,AB,CANI had been looking for a Nakiri blade for awhile when my brother handed me an amazing Chef’s Knife delivered straight from Japan. It turned out to be a Sakai Takayuki product,more specifically,a 210mm Hammered Damascus Chef’s knife. I loved from the first time using it! I knew about ChefKnivestogo.com prior to receiving this gift and I couldn’t believe it when I saw that they carried this high end line,and more specifically,they had a 160mm Nakiri with a 50/50 bevel (important for us south paws) IN STOCK!!
The knife was ordered immediately and was followed speedy delivery. It arrived in perfect shape and even came in a box similar to the one brought back from Japan.
The knife has an excellent weight to it. It came with a nice edge on it (understatement) and has been a gem since. I find the size perfect for my hand and the balance is great and makes it feel lighter than it is. No issues here being a lefty. The handle has a basic but comfortable feel to it. It also cleans up quite easily. I will post more upon a sharpening session to update this review.
0.3The knife was ordered immediately and was followed speedy delivery. It arrived in perfect shape and even came in a box similar to the one brought back from Japan.
The knife has an excellent weight to it. It came with a nice edge on it (understatement) and has been a gem since. I find the size perfect for my hand and the balance is great and makes it feel lighter than it is. No issues here being a lefty. The handle has a basic but comfortable feel to it. It also cleans up quite easily. I will post more upon a sharpening session to update this review.
By: Adam Shasteen
Carbondale,ILThis knife is a true looker. It was the second Japanese made knife I purchased. I own more wonderful Japanese knives now but find myself reaching for this beauty often. Out of the box it was an absolute razor. Shaved half the hair of one of my arms showing it off to friends. If your looking for a Nakiri in the $100.00 range don’t hesitate.
0.3By: Pete B,
West Haven,CTAwesome knife,feels great,looks great and is a real work-horse
0.3By: Graham
PAReceived item yesterday,for the price of this I would have thought the finish to be better!
0.3By: Jon
PittsburghPurchased as a gift. Gorgeous fit and finish,nice feel in the hand,well balanced - though I personally prefer something a little more blade-heavy. Expect some wedging.
0.3This is a really nice example of a nakiri. It has been made from a sandwich of VG-10 core stainless steel with an outer cladding of a 17-layer damascus stainless alloy. The outer cladding is given a tsuchime (hammered) finish which adds to the great looks and also helps to promote better food release.
The Takayuki Damascus Hammered VG-10 Nakiri is not very tall, coming in at just 47mm at the heel. The edge profile, like all nakiri, is very flat. Out of the box edge is pretty good but a trip to your sharpening rig will pay huge dividends, especially as the Takayuki smiths have treated the blade to a special tempering operation which results in a much easier sharpening routine.
A nice dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. This is really great looking and performing nakiri at a most attractive price.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tadahavgpe12||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-damascus-hammered-vg-10-petty-120mm-124.png||||||Takayuki VG-10 Hammered Damascus Petty 120mm||7389||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The Takayuki Hammered VG-10 Damascus Petty is a very pretty petty! In more than looks too. This VG-10 based utility knife is a well-made kitchen cutter that is easy to maintain and care for. VG-10 is the most used stainless steel in Japanese stainless kitchen knife industry, for good reason. Chief among them are the great stain resistance of the steel and its ability to take a very sharp edge. Some VG-10 knives can be harder to work on the stones but the smiths at Takayuki have originated a special tempering technique which results in a hardness of 60 HRC while making the knife much easier to sharpen. The VG-10 core is clad with a fine looking soft stainless steel damascus layering that receives a tsuchime or hammered finish.
We really like the way this small knife performs in so many duties. It is a short blade with big abilities. A versatile cutting tool around the kitchen. Hand held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques.
The attractive blade is coupled to a dyed pakka wood partial-tang handle that features a stainless bolster and three stainless rivets.
Average rating is 5
By: Jana Bell
Eugene,ORThis was purchased as a wedding gift for a couple that enjoys cooking with fresh products...and they asked specifically for this knife. They know what they’re doing and I’m sure they’ll love the knife.
0.3The inner core of VG-10 stainless steel is covered with a 17-layer cladding of a softer stainless steel. This not only reduces the overall weight of the blade but it also protects the more fragile core. Of course it also does wonders for the beauty of this fine blade. A really great looking Western handle made from dyed pakka wood finishes off this fine package.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satahada12pe||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-hammered-damascus-80mm-petty-60.png||||||Takayuki VG-10 Hammered Damascus Petty 80mm||7390||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||95.000||95.000 ||||||
||||||1||1||1||0||||||||Sakai Takayuki is a name that resonates with many knife users and collectors. Making blades for over 600 years will do that for your brand! This storied company started making knives in Sakai during the 16th century, originally to trim and cut tobacco. They've come a long way!
They are now owned by Aoki-Hamano Seisakusho Company, whose goal is to pass on traditional techniques while incorporating new ones. Another of their stated aims is a resolution to tell the world that their knives are not tools, but rather crafts filled with the spirit of blade smiths and sharpening artisans. We like that!
This is a very nice petty, quite small, as far as petties go. It is made from VG-10 stainless steel with a multi-layer cladding of a softer stainless steel. The outer layer is further refined with the addition of a tsuchime (hammered) finish. This is a stout little knife with a robust spine that does not taper much until it gets to the tip. VG-10 can be a problem child of a steel but the smiths at Takayuki have created a blade that sharpens very nicely to a razor-like edge.
The fit and finish are very good indeed, and together with the great damascus and tsuchime finishes make for a very attractive knife. The blade is coupled to a dyed pakka wood handle attached to a partial tang for better weight distribution.Weight: 2.2 oz (62 g) Edge Length: 79 mm Total Length: 185 mm Spine Thickness at Heel: 2 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satadahasa18||item.||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-hammered-santoku-180mm-66.png||||||Takayuki VG-10 Hammered Damascus Santoku 180mm||7392||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||150.000||150.000 ||||||||2.000 ||||1||1||1||0||||||||Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.
This santoku combines many attributes of a gyuto and western chef knife with a blade geometry incorporating the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
The blade is clad with a fine looking soft stainless steel damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price. Steel: Damascus 33 layers with VG10 Hardness: RC 60 (special tempered to provide ease of sharpening) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.0 oz (172 g) Edge Length: 180 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Knife Type: Slicer Cladding: 33 layer, Stainless, Damascus Handle Material: Mahogany Wood HRC: 60 Style: Slicer Weight: 6.2 oz (176 g) Edge Length: 238 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghadawasa||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-wa-santoku-170mm-231.png||||||Takayuki VG-10 Hammered Damascus Wa Bunka 170mm||7479||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki products can be traced to the origins of sword making in Sakai, Japan, the history of which stretches back nearly 600 years. The current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Bunkas can be used to replace a short gyuto or santoku, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic especially when realized in this great looking hammered damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Weight: 4.4 oz (126 g) Edge Length: 161 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahavgdage30||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hammered-vg10-damascus-genbu-300mm-58.png||||||Takayuki VG-10 Hammered Damascus Wa Genbu 300mm||7449||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Takayuki Hammered VG10 Damascus Genbu 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: 45 Layer, Hammered Damascus Stainless Edge Steel: VG10 Edge Grind: Even Handle: Octagonal Burnt Oak Knife Type: Sujihiki (Genbu-Sword Tip) Weight: 6.1 oz (174 g) Edge Length: 271 mm Total Length: 453 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gyuto210||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-aeb-l-hammered-wa-gyuto-210mm-80.png||||||Takayuki VG-10 Hammered Damascus Wa Gyuto 210mm||7475||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||185.000||185.000 ||||||||||||1||1||1||0||||||||This great looking gyuto is made from the ever popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 215mm and combined with the slightly shorter height of 45mm results in a slim blade that resembles a classic French profile knife. It is double sided, so it is useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Weight: 5.2 oz (148 g) Edge Length: 214 mm Total Length: 363 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghadawagy||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-wa-gyuto-240mm-201.png||||||Takayuki VG-10 Hammered Damascus Wa Gyuto 240mm||7476||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||200.000||200.000 ||||||||||||1||1||1||0||||||||This great looking gyuto is made from the ever popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 240mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. They are double-sided, so they are useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Weight: 5.8 oz (164 g) Edge Length: 239 mm Total Length: 388 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahavgdahe30||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hammered-vg10-damascus-hein-300mm-58.png||||||Takayuki VG-10 Hammered Damascus Wa Hien 300mm||7448||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Takayuki Hammered VG10 Damascus Hien 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
This is a great looking knife that is a breeze to maintain and performs like a champ. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: 45 Layer, Hammered Damascus Stainless Edge Steel: VG10 Edge Grind: Even Handle: Octagonal Burnt Oak Knife Type: Sujihiki (Hien) Weight: 5.9 oz (168 g) Edge Length: 288 mm Total Length: 448 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|satavgdahaho||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-vg10-damascus-hammered-honesuki-150mm-59.png||||||Takayuki VG-10 Hammered Damascus Wa Honesuki 150mm||7478||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||170.000||170.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Honesuki Boning Knife, 150mm in length, is meticulously forged from a multi-layered VG10 Damascus steel, comprising 33 distinct layers. This composition ensures an edge that is not only razor-sharp but also boasts impressive durability with a hardness rating of 60-61 HRC, promising superior edge retention alongside a comfortably balanced heft.
Each knife is adorned with a handle skillfully shaped into an octagonal form, utilizing Japanese maple and red pakka wood. Maker: Takayuki Location: Sakai, Japan Steel: VG10 Cladding: Stainless Finish: Hammered 33-Layer Damascus Edge Grind: Right Hand Bias, Double Bevel HRC: 60-61 Weight: 4.4 oz (124 g) Edge Length: 151 mm Total Length: 296 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghawagy21||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-wa-kengata-200mm-118.png||||||Takayuki VG-10 Hammered Damascus Wa Kengata 200mm||7480||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Kengata means "sword-like" in Japanese, and the term can be applied to most knives that have the distinctive reverse tanto tip. Knives like this one very much resemble a gyuto with a tanto tip and are also known as bunkas. The reverse tanto tip is the most obvious design element of the bunka blade. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. Aside from general cutting and chopping duties, it is also a perfect tool for processing smaller items and performing intricate cuts with the tip. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length.
The blade is made with a core of VG-10 stainless steel, which is clad with a layer of Damascus stainless steel in the san-mai style. The strong outer layer is given a hammered finish, which contrasts beautifully with the Damascus layer on the lower blade road.
The great looks of the blade are complemented by a subtle and understated traditional octagonal handle made from maple and red pakka wood. Weight: 5.3 oz (152 g) Edge Length: 201 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sata33ladavg||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-33-layer-damascus-vg-10-nakiri-160mm-54.png||||||Takayuki VG-10 Hammered Damascus Wa Nakiri 160mm||7433||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki 33-Layer Damascus Series offers unparalleled quality at an incredible value. Expertly forged with a VG-10 core steel and enveloped in 33 layers of stainless Damascus, this knife boasts a hardness rating of 60-61 HRC, ensuring outstanding durability, prolonged edge retention, and straightforward sharpening. Featuring a tsuchime (hammered) finish, the blade's aesthetic appeal is matched by its practicality, reducing food adhesion for a smoother cutting experience. The handle's octagonal design is meticulously crafted from walnut and pakka wood, blending form with function for a comfortable and secure grip. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Weight: 5.1 oz (144 g) Edge Length: 162 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|petty150||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-aeb-l-hammered-wa-petty-150mm-68.png||||||Takayuki VG-10 Hammered Damascus Wa Petty 150mm||7471||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Petty knives handle a multitude of tasks in the kitchen. They can play cover for small chef knives, mini slicers, detail or paring knives, or even poultry boning knives. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are perfect for preparing garnishes and other artistic cutting tasks.
The Takayuki VG-10 Hammered Damascus Wa Petty is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen. The softer stainless steel cladding is given a hammered (tsuchime) finish which adds to the already great looks of this knife. The grinds on this knife allow for some very fine and precise cutting.
A traditional octagonal handle made from maple with a red pakka wood ferrule adds a great look and feel to this petty. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Knife Type: Petty Weight: 2.8 oz (82 g) Edge Length: 152 mm Total Length: 287 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|santoku170||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-aeb-l-hammered-wa-santoku-170mm-94.png||||||Takayuki VG-10 Hammered Damascus Wa Santoku 170mm||7472||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||165.000||165.000 ||||||||||||1||1||1||0||||||||The santoku knife blends attributes of a gyuto and western chef knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great looking tsuchime, or hammered, finish blends with the ripples of the multi-layer damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Knife Type: Santoku Weight: 4.4 oz (126 g) Edge Length: 172 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghadasu24||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-sujihiki-240mm-245.png||||||Takayuki VG-10 Hammered Damascus Wa Sujihiki 240mm||7477||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Takayuki VG-10 Hammered Damascus Sujihiki 240mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 240mm sujihiki is their go-to slicing knife. This blade glides through steaks and carves chicken and turkey with ease. This is the knife that you can reach for time after time, task after task.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Knife Type: Sujihiki (Slicing Knife) Weight: 4.9 oz (138 g) Edge Length: 251 mm Total Length: 402 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahada||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hammered-damascus-92.png||||||Takayuki VG-10 Hammered Damascus Western Handle||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||satahada12pe tadahavgpe12 satadahautkn satahadana16 kengata160mm takayuki7394 satadahasa18 kengata190mm tavghadacl19 tavghadagy21 tavghadagy24 tavghadasl24 tadahavgki27 satast ||||These popular knives are also sold under the brand name Togiharu. Excellent looking and great performing, these Takayuki Hammered Damascus knives make an beautiful addition to any kitchen or knife kit.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavgnabu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-bunka-165mm-40.png||||||Takayuki VG-10 Nashiji Bunka 165mm||14098||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the Takayuki VG-10 Nashiji Bunka, masterfully crafted in Sakai, Japan. This versatile knife features a razor-sharp VG-10 stainless steel edge with a stunning nashiji finish (pear skin), seamlessly blending precision and durability for all your kitchen tasks.
Weighing just 140g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 44mm blade height provide exceptional control for precise cuts. The signature Bunka-style tip enhances its functionality, making it ideal for slicing, dicing, and fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Bunka represents the pinnacle of Japanese craftsmanship. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Weight: 4.9 oz (140 g) Edge Length: 161 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavgnadagy21||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-damascus-gyuto-210mm-70.png||||||Takayuki VG-10 Nashiji Gyuto 210mm||14095||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Elevate your culinary journey with the Takayuki VG-10 Nashiji Gyuto 210mm, a masterpiece of Japanese craftsmanship from Sakai, Japan. Featuring a 215mm VG-10 stainless steel edge adorned with a stunning nashiji (pear skin) finish, this knife combines razor-sharp precision with striking elegance. Weighing just 160g, its lightweight design ensures effortless maneuverability, while the 2mm spine thickness and 46mm blade height offer exceptional control for precise cuts. The ebony octagonal handle not only provides a comfortable grip but also exudes timeless sophistication. Whether you're a professional chef or a passionate home cook, this gyuto is your ultimate kitchen companion. Maker: Sakai Takayuki Location: Sakai, Japan Weight: 5.6 oz (160 g) Edge Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Edge Steel: VG-10 Stainless Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavgnake21||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-nashiji-kengata-200mm-56.png||||||Takayuki VG-10 Nashiji Kengata 200mm||14099||kitchen-knives > takayuki-knives > tawahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the Takayuki VG-10 Nashiji Kengata 200mm knife, masterfully crafted in Sakai, Japan. Featuring a razor-sharp 200mm VG10 stainless steel edge with a stunning nashiji finish (pear skin), this blade seamlessly blends precision and durability. At just 170g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 49mm blade height offer unparalleled control. The elegant ebony octagonal handle provides a comfortable grip and timeless aesthetic, making it a perfect companion for both professional chefs and passionate home cooks. Experience the pinnacle of Japanese craftsmanship with Sakai Takayuki. Maker: Sakai Takayuki Location: Sakai, Japan Weight: 6 oz (170 g) Edge Length: 200 mm Total Length: 357 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel: VG-10 Stainless Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tazagi||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-63.png||||||Takayuki Zangetsu Ginsan||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||notsure tazagisa33 tazagisa36 tazagisa39 ||||
These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift. Maker: Sakai Takayuki Location: Sakai, Japan Steel: Ginsan Edge Grind: Traditional Single Bevel (Right-Handed) Handle: Wenge Saya: Included Weight: 8.6 oz (244 g) Edge Length: 300 mm Total Length: 455 mm Spine Thickness at Heel: 4 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tazagisa33||item-1||solidtemplate||ya33||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-330mm-218.png||||||Takayuki Zangetsu Ginsan Sakimaru 330mm||4238||resources > sashimi-knives > ya33 > ||Knife Types > Yanagibas > Yanagibas 330-360mm > ||790.000||925.000 ||790.000 ||||||||||1||1||1||0||||||||The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai Japan. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.
These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium Wenge Wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn Tsuba, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the ZANGETSU series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift. Maker: Aoki Hamono Location: Sakai Japan Brand: Takayuki Zangetsu Blade Steel Type : Ginsan or Silver paper [Gingami] No.3 Cladding: Stainless Steel Finish: Kasumi Hardness Rockwell C scale : 60+/-1 Saya : Included Handle Material : Japanese-Style Octagonal Wenge wood Ferrule: Buffalo Horn Knife Type : Sakimaru-Takohiki (Single Bevel) Blade Length : 330mm Total Length : 500mm Weight : 300g Blade Edge : Single edged (Right-handed)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tazagisa36||item-1||solidtemplate||ya33||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-360mm-221.png||||||Takayuki Zangetsu Ginsan Sakimaru 360mm||4239||resources > sashimi-knives > ya33 > ||Knife Types > Yanagibas > Yanagibas 330-360mm > ||1050.000||1050.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Zangetsu Ginsan Silver Steel No.3 Japanese Chef's Sakimaru-Takohiki 360mm with Wenge Handle and Saya. This fantastic knife is made by forging Silver 3 steel that is resistant to rust and has excellent edge retention. The design and shape of the blade make pull slicing efficient and easy.
The graceful wenge handle with wood grain is familiar to the hand and creates a unique texture when used. If you are in need of a sword, this beauty will fill in nicely. Maker: Aoki Hamono Location: Sakai, Japan Brand: Takayuki Zangetsu Blade Steel Type: Ginsan or Silver paper [Gingami] No.3 Cladding: Stainless Steel Finish: Kasumi Hardness Rockwell C scale: 60+/-1 Saya: Included Handle Material: Japanese-Style Octagonal Wenge Wood Ferrule: Buffalo Horn Knife Type: Sakimaru-Takohiki (Single Bevel) Weight: 11.5 oz (327 g) Edge Length: 360 mm Total Length: 530 mm Blade Edge: Single-edged (Right-Handed)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tazagisa39||item-1||solidtemplate||tazagi||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-390mm-13.png||||||Takayuki Zangetsu Ginsan Sakimaru 390mm||4240||kitchen-knives > takayuki-knives > tazagi > ||Knife Brands > Takayuki Knives > Takayuki Zangetsu Ginsan > ||1125.000||1125.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.
These knives are made from Ginsan (Silver Paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift. Maker: Aoki Hamono Location: Sakai, Japan Brand: Takayuki Zangetsu Blade Steel Type: Ginsan or Silver Paper [Gingami] No.3 Cladding: Stainless Steel Finish: Kasumi Hardness Rockwell C scale: 60+/-1 Saya: Included Handle Material: Japanese-Style Octagonal Wenge Wood Ferrule: Buffalo Horn Knife Type: Sakimaru-Takohiki (Single Bevel) Blade Edge: Single-edged (Right-Handed) Weight: 13.3 oz (378 g) Edge Length: 400 mm Total Length: 570 mm Spine Thickness at Base: 4 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takayukisumire||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-6.png||||||Takayuki-Sumire||||kitchen-knives > takayuki-knives > ||Knife Brands > Takayuki Knives > ||||||||||||||||0||1||0||0||||chwoco tasuvgpe13 takayukisumire1 tasuvggy18 ||||The Takayuki Sumire series offers excellent value for cooks seeking high performance without a high price tag. Made by Sakai Takayuki, one of Japan’s most respected knife makers, these knives feature VG10 stainless steel for outstanding edge retention, corrosion resistance, and easy maintenance. Finished with durable Western-style pakka wood handles, they’re a great choice for both home cooks and professionals looking for reliable, everyday tools with refined cutting ability.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tamegysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takeda-medium-gyuto-saya-115.png||||||Takeda Gyuto Saya Medium||TakedaSaya-GyutoM||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000||40.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a Medium Takeda Gyuto only, and will be too big for most other 240mm gyutos.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasmgysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takeda-small-gyuto-saya-92.png||||||Takeda Gyuto Saya Small||TakedaSaya-GyutoS||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000||40.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a Small Takeda Gyuto only, and will be too big for most other 210mm gyutos.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahast||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-sticker-82.png||||||Takeda Hamono Blacksmith Woman Sticker||Blacksmith-Woman||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||0.950||0.950 ||||||||||||1||1||1||0||||||||Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takedacoin||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-coin-92.png||||||Takeda Hamono Coin||TakedaCoin||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||12.950||12.950 ||||||||||||1||1||1||0||||||||We are constantly looking out for fun pieces of memorabilia that knife lovers and collectors would like to add to their collections, like towels, t-shirts and stickers.
After recently taking up collecting very old coins as a hobby, Mark has been inspired us to produce a coin memento of one of our favorite blacksmiths, Shosui Takeda.
The basic design was developed by the Takeda company itself and over the past months has been refined to suit a coin in terms of looks and production techniques. The back side of the coin has the classic CKTG logo and name, together with the “Stay Sharp” byline in Kanji.
Our forum members have had their say in the design and we think the end result is rather special. It is stamped from metal and then given a bath in acid before being burnished to bring out the details.
We are rather excited about this fun item and hope that it will lead to more memorabilia that knife lovers will add to their collections as well as giving away as gifts.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takeda-knives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/takeda-knives-56.png||||||Takeda Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||1.000 ||||1||1||0||0||||tastclfu18 tastclya22 tastclna tastclbu takedagyuto tastclbu21 tastclgyme tastclassmya tastclki taascl taclas tahast takedacoin ||||Takeda Hamono was founded in 1920 and moved to Niimi in 1951 and produces hand-forged blades and tools such as kitchen knives, hoes, hatchets, etc. The third generation master blacksmith, Shosui Takeda, has succeeded in forging blades from the high quality carbon steel called Aogami Super Steel (AS). His knives are forged by hand with his small staff of master smiths. Each blade holds its edge extraordinarily well and resharpens easily.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taclas||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-cleaver-as-13.png||||||Takeda NAS Chuka Bocho Large||Takeda-Cleaver-AS||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||800.000||800.000 ||||||||||||1||1||1||0||||||||One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has been handcrafting exceptional Japanese knives and tools in Nimii, Japan, setting the gold standard for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades offer superior sharpness, durability, and a lightweight feel. The distinctive kurouchi finish and handcrafted details make each piece one of a kind.
This series features an Aogami Super AS core with a softer stainless steel cladding, ensuring easier maintenance, reduced reactivity, and long-lasting performance. Despite its large, ultra-tall profile, the Takeda AS Stainless Clad Large Cleaver remains remarkably lightweight. The acute edge bevels, made possible by the premium core steel, deliver razor-sharp precision and effortless cutting.
If you are looking for a high-performance Japanese cleaver that is thin, tall, easy to maintain, and built for precision chopping, the Takeda AS Stainless Clad Large Cleaver is the perfect choice. Handcrafted in Nimii, Japan, this cleaver embodies the finest in Japanese blacksmithing tradition. Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 13.4oz 380 g Blade length: 237mm Total length: 380mm Spine thickness at base: 2.2mm Blade height: 112mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclbu||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-91.png||||||Takeda Stainless Clad Bunka 170mm||TakedaNAS-BannoBunka170||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Bunkas are essentially nakiris with an angled tip added for some additional versatility. Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.
The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer. Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 4.2 ounces Blade Length: 170 mm (6.75") Overall Length: 305 mm (12") Thickness at Heel: 2.5 mm Blade Height: 55.1 mm Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 12.6oz 358 g Blade length: 222mm Total length: 355mm Spine thickness at base: 2.2mm Blade height: 105mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclfu18||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-funayuki-180mm-74.png||||||Takeda Stainless Clad Funayuki 180mm||TakedaNAS-Funayuki||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||400.000||400.000 ||||||||||||1||1||1||0||||||||This funayuki is much like a mini gyuto, but with a much taller profile. Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.
The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer. Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 4 oz (115 g) Edge Length: 180 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 59 mm
For nearly a century, Takeda Hamono has crafted exceptional knives and tools, setting the benchmark for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades feature a tall, lightweight profile with a distinctive kurouchi finish, giving each piece a unique character.
This series combines an AS core with a softer stainless steel cladding, providing easier maintenance and reduced reactivity without sacrificing cutting performance. Despite its ultra-tall profile and substantial steel, the Takeda AS Stainless Clad Gyuto remains impressively lightweight. Its acute edge bevels take full advantage of the high-performance core steel, delivering outstanding sharpness and precision.
For those who want a thin, tall gyuto with exceptional performance, effortless maintenance, and unmistakable craftsmanship, the Takeda AS Stainless Clad Gyuto is an outstanding choice.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 6oz Blade length: 216mm Total length: 353mm Spine thickness at base: 2.29mm Blade height: 62.04mm Saya Included and test fit ||||||1||1||1||0||||||||Takeda knives are highly regarded worldwide for their unique aesthetic and character. They are exceptionally tall, laser thin, and light, making them a favorite among knife enthusiasts. The gyutos feature top-quality Aogami Super steel, known for its ability to be treated to exceptional hardness. This allows the knives to maintain a refined edge while being easy to sharpen.
The Takeda AS Stainless Clad gyuto has a stainless steel cladding over the carbon Aogami Super core, improving maintenance and corrosion resistance. The kurouchi finish of the Stainless series is smoother than the Classic series, reducing drag while cutting while preserving Takeda's iconic aesthetic.
The blade geometry of the gyuto is a 50/50 compound grind, with a rounded shoulder and an acute edge angle, resulting in excellent cutting performance and food separation. It has a long flattish sweet spot towards the heel and a curved shape that enables rocking. The handle is made of rosewood with a black pakka wood ferrule.
One per customer. Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 6.6 ounces Blade Length: 250 mm (9.75") Overall Length: 390 mm (15.25") Thickness at Heel: 2.5 mm Blade Height: 65.0 mm Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Edge Length: (Each one varies) 216mm Blade Height: (Each one varies) 60mm Spine Thickness at heel: 2.5mm Weight: 5.5oz / 156g Engraving: Hand Engraved with a stamp||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclki||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-kiritsuke-90.png||||||Takeda Stainless Clad Kiritsuke 240mm||TakedaNAS-Kiri240||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Prized for their unique aesthetic, tall profiles and exceptionally thin, light blades, Takeda’s knives have risen to cult status in the Japanese knife world. Mr. Takeda produces these wonderful handcrafted blades from a small workshop in Niimi. Known for his excellent treatment of Aogami Super steel, this line clads the reactive carbon core with softer stainless steel to enhance ease of maintenance. Done with a beautiful kurouchi finish, these knives are certainly unique in appearance and the provenance is quite unmistakable.
The Takeda Stainless Clad Kiritsuke, like most of Takeda’s knives, is exceptionally tall. As a result, this knife will feel and perform more like a long bunka. Usually, kiritsukes are known for their aptitude at slicing as well as vegetable work. Because of the height profile here, this knife will be excellent with produce, but won’t be as good for slicing work. The 50/50 grind and edge bevel make this blade suitable for both left- and right-handed users.
One per customer. Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 6.4 ounces / 182g Blade Length: 242mm (9.5") Overall Length: 380 mm (15") Thickness at Heel: 2.9 mm Blade Height: 66.5 mm Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 5.1 ounces Blade Length: 170 mm (6.75") Overall Length: 305 mm (12") Thickness at Heel: 2.5 mm Blade Height: 55 mm Saya Included Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Height: 47.5mm Length: 250mm Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Weight: 5.2oz / 148g Saya Included Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 3.2 oz (92 g) Edge Length: 220 mm Total Length: 355 mm Spine Thickness at Heel: 2.5 mm Blade Height: 34 mm Blacksmith: Shigeki Tanaka Location: Miki Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 HRC: 62 +- Weight: 10oz / 286g Blade Length: 178mm Total Length: 326mm Spine Thickness at Base: 6.5mm Blade Height: 50mm Blade Grind: Right Sided Traditional Grind Cladding: Iron Engraving: Hand Chiseled Handle: Ho Wood D Ferrule: Black Resin||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takugy24||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-kurouchi-gyuto-240mm-145.png||||||Tanaka Blue #2 Migaki Gyuto 210mm||TA-102||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||215.000||215.000 ||||||||||||1||1||1||0||||||||The Tanaka Blue #2 line of knives is an excellent value combining the handcraftsmanship with the exceptional edge taking and edge holding of Aogami #2. As with all knives in this line, this 210mm gyuto uses top of the line Aogami #2 steel core hardened to 62-63 HRC. It is finished off with a nice walnut octagonal handle. Blacksmith: Shigeki Tanaka Location: Miki Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Carbon Steel Cladding: Stainless HRC: 62-63 Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5oz Blade length: 210mm Total length: 362mm Spine thickness at base: 2.6mm Blade height: 49.6mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtabl2de18||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-blue-2-deba-180mm-114.png||||||Tanaka Blue #2 Migaki Gyuto 240mm||TA-103||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||255.000||255.000 ||||||||||||1||1||1||0||||||||Shigeki Tanaka Blue #2 Gyuto 240mm. The knife is hammer-forged by Shigeki and features a refined Kasumi finish with hand engraved kanji on the face of the blade. The cladding is stainless steel and the core steel Aogami #2, a premier carbon steel capable of taking extremely keen edges and holding those edges through large volumes of produce. The grind is very thin and evenly ground which gives the knife outstanding performance. The handle is an upgraded walnut octagonal with black pakka ferrule. As with any hand-produced item, these knives do vary from one another. Also, you need to wipe the knife edge dry after washing it to avoid rusting. Blacksmith: Shigeki Tanaka Location: Miki Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 HRC: 62 +- Blade Grind: Even, Double Bevel Cladding: Stainless Clad Finish: Kasumi (polished) Engraving: Hand Chiseled Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 6.3 oz/ 180g Blade Length: 243mm Overall Length: 391mm Spine Thickness at Heel: 2.7mm Blade Height at Heel: 52mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2na||item.||solidtemplate||tanaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-65.png||||||Tanaka Blue #2 Nashiji||||specials > forknco > tanaka-knives > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > ||||||||||||||||0||1||0||0||||shtabl2na16 tabl2nabu17c tabl2migy21 tabl2nagy242 ||||Shigeki Tanaka make these excellent blades using Blue #2 steel and clad with stainless steel with a blacksmith finish called Nashiji which means Pear Skin.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2nabu17c||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-bunka-190mm-custom-469.png||||||Tanaka Blue #2 Nashiji Bunka 185mm Bog Oak||C47||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||249.950||249.950 ||||||||||||1||1||1||0||||||||Shigeki Tanaka works with a small crew of artisans in a small traditional workshop in Miki City, one of the centers of knife making in Japan. He was trained by his illustrious father, master blade maker Kazuyuki Tanaka. Shigeki took over the family business after his father passed and instantly began earning respect both as a blacksmith and leader of the family business. We particularly like that he uses the traditional methods to make all of his knives.
The popular Blue Paper #2 carbon steel is used as the core of this knife, which Shikegi-san hardens to 60+ HRC. The hagane is covered with a softer stainless steel to add strength and shock resistance. The cladding is treated with a very appealing nashiji, or pear skin, finish. Of course, as with any carbon knife, the blade edge will discolor with use. This patina is quite normal and in fact further aids in the protection of the core carbon steel. Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: Blue #2 Finish: Nashiji Edge Grind: Even Handle: 4,000 Year Bog Oak Octagonal Weight: 6.3 oz/ 178g Blade Length: 186mm Overall Length: 330mm Spine Thickness at Heel: 2.7mm Blade Height at Heel: 51.0mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2migy21||item-1||solidtemplate||tabl2na||https://s.turbifycdn.com/aah/chefknivestogo/tankaka-blue-2-kiyaki-gyuto-210mm-114.png||||||Tanaka Blue #2 Nashiji Gyuto 190mm ||TA-106||specials > forknco > tanaka-knives > tabl2na > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > Tanaka Blue #2 Nashiji > ||139.950||139.950 ||||||||||||1||1||1||0|||||||| Blacksmith: Shigeki Tanaka Location: Miki Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Finish: Nashiji HRC: 62-63 Engraving: Hand Engraved Edge Grind: Even Handle: Walnut Octagonal Ferrule: Pakka Wood Weight: 5oz / 148g Blade length: 185mm Total length: 325mm Spine thickness at base: 3mm Blade height: 45.5mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2nagy242||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-gyuto-240mm-custom-970.png||||||Tanaka Blue #2 Nashiji Gyuto 210mm||TA-N210GYBU-W||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||199.950||199.950 ||||||||||||1||1||1||0||||||||Shigeki Tanaka is the son of master blade maker Kazuyuki Tanaka. Following the passing of his father, Shigeki took over the reins of the business and began forging a name for himself while continuing to further enhance the stature of the family business. He works with a small crew of artisans in a small workshop in Miki City, one of the epicenters of blade making in Japan. Tanaka-san continues to employ the traditional methods to make all of his knives.
This gyuto a great example of his skills with Blue #2 steel. Blue Paper #2 carbon steel is one of the most popular steels for the making of kitchen cutlery. Tanaka-san hardens it to 62 HRC and clads it with a softer stainless steel to add strength and resilience. The cladding is treated with a nashiji (pear skin) finish.
These are medium weight knives that have a stiff and controlled feel. The blade is well proportioned with an overall cutting edge length of 208mm coupled to a 49mm blade height at the heel. The spine is quite thick above the heel but tapers to a very nicely realized thin tip.
These are really nice artisanal handmade knives that epitomize the blacksmith art. Enjoy! Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: Blue #2 Finish: Nashiji Edge Grind: Even Handle: Walnut Octagonal Weight: 5.5 oz/ 156g Edge Length: 208 mm Overall Length: 355 mm Spine Thickness at Heel: 2.7 mm Blade Height at Heel: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasebl2dabu1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-sekiso-blue-2-damascus-bunka-165mm-203.png||||||Tanaka Blue #2 Sekiso Bunka 180mm||TA-SU180BU-W||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||170.000||170.000 ||||||||||||1||1||1||0||||||||This Tanaka Sekiso Damascus Bunka 165mm is a food processing machine. Its medium-length blade is big enough for most general cutting tasks in the kitchen and provides smooth, precise cutting action. As with all knives in the Sekiso lineup, the bunka has a core steel forged of Aogami (blue paper #2) steel and a ductile iron Damascus cladding. The knife is entirely reactive, and it will patina over time. Care should be taken to avoid rust by drying the knife after you wash it. Some customers will put a drop of food-safe oil on the blade to help keep it from oxidizing.
These Tanaka bunka knives are real performers because of their fantastic convex grind, allowing the blade to easily slip through food items. Tanaka knives come with a very sharp edge out of the box and will likely not need much more than a stropping to achieve a wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife enthusiast. Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 60-61 Finish: Damascus Edge Grind: Even Engraving: Hand Engraved Handle: Wenge Octagonal Ferrule: Black Buffalo Horn Weight: 5.3oz/ 150g Blade Length: 180mm Overall Length: 320mm Spine Thickness at Heel: 3mm Blade Height at Heel: 47mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasebl2dagy2||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-sekiso-blue-2-damascus-gyuto-240mm-custom-155.png||||||Tanaka Blue #2 Sekiso Gyuto 210mm||TA-SU210GY-W||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||This stunning looker is another example of the outstanding craftsmanship of master blacksmith Shigeki Tanaka. He uses the well liked Blue #2 carbon steel as his core which is laminated with a fine looking damascus cladding made from a soft iron. The knife is fully reactive, so it does need to be carefully dried after use or before being stored.
Tanaka-san makes his knives in his small workshop located in Miki City. He works there with a small crew of artisans who collectively put out some of the best looking and performing knives we sell. In particular, his gyutos are ground masterfully with a very graceful convex that will shed food as well as any knife out there. Tanaka knives are well known for coming out of the box swinging with a really nice working edge already in place. Most people will not need more than a little bit of strop time to really get these blades screaming sharp.
For a good feel of what you can expect from this knife, check out the demonstration video below. Please note this one has a custom handle whereas the video shows the standard handle. But don’t worry, you will get the custom one pictured! Blacksmith: Shigeki Tanaka Location: Miki City, Japan Construction: Hammer Forged, San Mai Cladding: Damascus (reactive) Core Steel: Blue #2 Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 5.9oz/ 168g Blade Length: 209mm Overall Length: 357mm Spine Thickness at Heel: 3.6mm Blade Height at Heel: 49.5mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl2sesa16||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-santoku-165mm-109.png||||||Tanaka Blue #2 Sekiso Nakiri 165mm||TA-SU165NA-W||specials > forknco > tanaka-knives > allshtakn > ||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||150.000||150.000 ||||||||||||1||1||1||0||||||||This Tanaka Sekiso Damascus Nakiri is a food processing machine. Its medium length blade is big enough for most general cutting tasks in the kitchen and provides smooth, precise cutting action. As with all knives in the Sekiso lineup, the nakiri has a core steel forged of Aogami (blue paper #2) steel, and a ductile iron Damascus cladding. The knife is fully reactive, and it will patina over time. Care should be taken to avoid rust by drying the knife after you wash it. Some customers will put a drop of food-safe oil on the blade to help keep it from oxidizing.
These Tanaka nakiris are real performers because of their fantastic convex grind which allows the blade to slip through food items with ease. Tanaka knives come with a very sharp edge out of the box, and will most likely not need much more than a stropping to achieve a truly wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife aficionado. Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 60-61 Finish: Damascus Edge Grind: Even Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 4.7 oz (134 g) Edge Length: 166 mm Overall Length: 310 mm Spine Thickness at Heel: 3.5 mm Blade Height at Heel: 46.9 mm Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki (Means "Polished" in Japanese) Edge Grind: Even Weight: 6.5oz Blade Length: 172mm Total Length: 312mm Spine Thickness: 3mm Blade Height: 47.5mm Handle: Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2de15||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-deba-150mm-126.png||||||Tani White #2 Deba 150mm||OE-TA-109||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The Tani Shirogami 2 Deba 150mm is a classic deba, a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butchering knife. The deba first appeared during the Edo period in Sakai. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
This is a knife with some heft to it as it measures about 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side (ura) and the front features a nice primary bevel with a small micro bevel on the edge. The Tani Shirogami 2 Deba has an octagonal-shaped magnolia wood handle with buffalo horn ferrule, which perfectly matches the look and balance of the blade.
The Tani White #2 line of single-bevel knives is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. We think you will be too! Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 9.7 oz (276 g) Edge Length: 160 mm Total Length: 298 mm Spine Thickness at Heel: 7 mm Blade Height: 51 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2de16||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-deba-165mm-118.png||||||Tani White #2 Deba 165mm||OE-TA-110||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
Fast forward a few hundred years and the deba still occupies a spot on the podium in the Japanese kitchen, along with its trinity siblings, the yanagiba and usuba.
Tani makes this knife out of White #2 steel, a Hitachi product that is favored by many makers, especially when building single-beveled blades. It has a great ability to be sharpened to the most acute angles, which is very desirable when making knives with this geometry. The core is clad ni-mai style with a soft iron. It has a migaki (polished) finish on the upper blade road and a soft satin below it down to the exposed core.
The traditional and finely finished octagonal handle is made from magnolia wood and buffalo horn. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 10.7 oz (306 g) Edge Length: 173 mm Total Length: 325 mm Spine Thickness at Heel: 7 mm Blade Height: 53 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2de18||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-deba-180mm-122.png||||||Tani White #2 Deba 180mm||OE-TA-111||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||Our recent blacksmith discovery heralds from the center of blade making in Japan, Sakai City. Located in Osaka Prefecture, Japan, on the edge of Osaka Bay, Sakai City sits at the mouth of the Yamato River. Sakai has been one of the largest and most important seaports of Japan since the Medieval era. Once known for samurai swords, Sakai is now famous for the quality of its kitchen knives. Most high-quality Japanese cutlery originates in Sakai, and knife production is now the major industry in the city.
Yuzou Tani is a smith who works in Sakai, Japan. Mr. Tani was born in 1962, and he has been in this job for over 35 years. The company bearing his name was established 50 years ago by his father, who is the 1st generation. Tani-san makes all of his blades by hand and also laminates the steel himself.
The edge steel used by Tani for this beautiful deba is Shirogami # 2 high carbon steel, which is made by Hitachi Metals. This steel is a crowd favorite and Japanese smiths are drawn to use it in their single-bevel knives due to its ability to take a very acute edge. He laminates the inner core with a soft iron for strength and durability. As it is also a reactive cladding, care needs to be taken to clean and dry the blade between uses.
This is a classic deba, so it is single beveled and is only useful to right-handed users. This particular knife comes with a simple but elegant octagonal magnolia wood handle with a buffalo horn ferrule. Together with the stunning blade work, this is a knife that is both functional and beautiful. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 12.3 oz (350 g) Edge Length: 188 mm Total Length: 343 mm Spine Thickness at Heel: 7 mm Blade Height: 56 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ebwh2gy211||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/ebuchi-white-2-gyuto-210mm-168.png||||||Tani White #2 Gyuto 210mm||OE-TA-103||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 210mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed! Blacksmith: Tani san Location: Sakai, Japan Weight: 6.8 oz (194 g) Edge Length: 207 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Octagonal Keyaki Wood with Brown Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tawh2gy24||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-240mm-250.png||||||Tani White #2 Gyuto 240mm||OE-TA-104||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 240mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed! Blacksmith: Tani san Location: Sakai, Japan Weight: 8.5 oz (242 g) Edge Length: 237 mm Total Length: 383 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Photos by Gustavo Bermudez Handle: Octagonal Keyaki Wood with Brown Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ebwh2na16||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/ebuchi-white-2-nakiri-165mm-120.png||||||Tani White #2 Nakiri 165mm||OE-TA-102||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||185.000||185.000 ||||||||||||1||1||1||0||||||||The Tani White #2 Nakiri is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. This is a classic nakiri in terms of shape and dimensions. The blade length of just under 170mm is perfectly proportioned to the 53mm height. It has a characteristic almost-flat edge with a nicely rounded tip. It is a stout knife, weighing in at 7.5oz.
The construction is hammer-forged san-mai with the core steel being clad with a soft iron that covers both sides of the core but is not wrapped over the spine, so the core is exposed at the edge and spine. The primary bevel starts about 2/3 down the face and is given a nice hairline fish. This contrasts very well with the migaki (polished) finished main face. Construction and fit and finish are very well executed, especially for a knife at this price point.
The octagonal handle is made from keyaki wood with a brown pakka wood ferrule. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 7.5 oz (214 g) Edge Length: 167 mm Total Length: 314 mm Spine Thickness at Base: 3 mm Blade Height: 53 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood None of our sayas fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2us18||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-usuba-180mm-141.png||||||Tani White #2 Usuba 180mm||OE-TA-105||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||185.000||185.000 ||||||||||||1||1||1||0||||||||Usuba knives are designed for cutting vegetables and rotary peeling. Their dead-flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. The fine blade and slender spine minimize the crushing of the vegetable's fibers, leaving a sharp shiny surface on the cut side. This is also the knife style used by experienced chefs to perform the difficult "katsuramuki" rotary peeling technique.
The Tani Shirogami 2 Usuba has a "higashigata" style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared-off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade-heavy bias. This extra weight maximizes the efficiency of the cutting style called "utsu," where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.
This knife is made with a core steel of Shirogami 2 and covered on one side with a soft iron layer. This is called ni-mai awase, or single-side cladding, and the resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional magnolia wood and buffalo horn handle with an octagonal profile completes the package. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Single-sided, right-handed Weight: 7.3 oz (208 g) Edge Length: 170 mm Total Length: 320 mm Spine Thickness at Heel: 3.5 mm Blade Height: 46 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2ya21||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-210mm-118.png||||||Tani White #2 Yanagiba 210mm||OE-TA-106||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||This 210mm yanagiba is a short knife for the breed. They usually run from 210mm up to 360mm and over! Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. The main reason for this is a desire to make the slice in one movement, thus performing a perfect cut while disturbing the ingredient as little as possible. At 210mm this knife is perfect for home chefs or instances where space is limited.
Tani san is a second-generation craftsman who plies his trade out of his shop in Sakai City. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, but he laminates the steel, too.
The blade is made from a popular steel called White #2. This is a very good steel for knives as it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture than single steel types.
The grinds are extremely well executed, as are the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 4.3 oz (124 g) Edge Length: 210 mm Total Length: 350 mm Spine Thickness at Heel: 3 mm Blade Height: 31 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2ya24||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-240mm-118.png||||||Tani White #2 Yanagiba 240mm||OE-TA-107||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||180.000||180.000 ||||||||||||1||1||1||0||||||||The Tani Shirogami 2 Yanagiba 240mm is fashioned from the ubiquitous White #2 steel, which is hammer-forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids in strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side.
This good-looking and attractively priced, medium-length yanagiba is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries. We admire this ability very much as it is a skill that is disappearing from many shops and manufacturers.
The look of the knife is also as traditional as it gets: simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a satin matte finish. The transition from that to the visible White steel inner core results in a knife of simple beauty. The finely engraved kanji script and traditional octagonal magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 5.7 oz (164 g) Edge Length: 234 mm Total Length: 379 mm Spine Thickness at Heel: 4 mm Blade Height: 32 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2ya27||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-270mm-171.png||||||Tani White #2 Yanagiba 270mm||OE-TA-108||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||210.000||210.000 ||||||||||||1||1||1||0||||||||We are pleased to be able to bring you some great new knives from second-generation blacksmith, Yuzou Tani. Mr. Tani is a smith who works in Sakai, Japan. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father.
We really like blacksmiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, he laminates the steel too. In the case of this stunning yanagiba, his steel of choice is the popular Shirogami 2 high carbon steel. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer-forged ni-mai style with a soft iron cladding. The single-bevel blade is finished to the highest standards and features a lovely transition at the primary grind between the cladding and the blade edge. All of the work is carried out by Tani-san himself.
The octagonal handle is made from keyaki wood with a brown ferrule. This is a very fine yanagiba that is entirely made by one man. Given the very affordable price, it represents an amazing opportunity to own a classic Japanese slicer made in the traditional way. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 7.3 oz (208 g) Edge Length: 266 mm Total Length: 414 mm Spine Thickness at Heel: 4 mm Blade Height: 33 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tash2ya30||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-300mm-185.png||||||Tani White #2 Yanagiba 300mm||OE-TA-112||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||230.000||230.000 ||||||||||||1||1||1||0||||||||The Tani Shirogami 2 Yanagiba 300mm is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 8.4 oz (240 g) Edge Length: 296 mm Total Length: 444 mm Spine Thickness at Heel: 4 mm Blade Height: 36 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed||item.||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/saya-pin-90.png||||||Tapered Saya Pin||Saya-Pin||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||2.500||2.500 ||||||||0.010 ||||1||1||1||0||||||||We designed these sayas pins for use in all our sayas and we're really pleased with them. It was way more difficult than we originally thought but now we have plenty to sell for our customers that lose them and need replacements. The pins are made out of birch wood and they have a rounded head on the top for easy twisting and a tapered post so the pin grabs the hole as you push it further in.||"Options" "Black matte" "Natural unfinished"||saya pin||||||||||||0||||||||||New||||||||||||||0||~~|^^|takakisc||item-1||solidtemplate||pans||https://s.turbifycdn.com/aah/chefknivestogo/tawashi-kamenoko-kitchen-scrubber-13.png||||||Tawashi Kamenoko Kitchen Scrubber||499-022||knife-accessories > pans > ||Accessories > Carbon Steel Pots & Pans > ||9.000||9.000 ||||||||||||1||1||1||0||||||||The Tawashi Kamenoko Kitchen Scrubber is a handmade scrub brush that was invented in Japan in 1907. It measures about 4" long and 2" thick and is bound with sturdy twisted wire with a loop for hanging to dry.
For kitchen use only. Do not use on knives or other easily scratched surfaces.
Made in Japan of palm (coconut) fiber and wire Suitable for use on stubborn dirt and grime Use on cutting boards, sheet pans, or to clean a stainless steel sink Fibers will soften in water, making the scrubber perfect for cleaning root vegetables Soak the tawashi before the first use to remove particles from the manufacturing process Rinse and hang after use to allow to dry completely||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|thproulfadif||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/thermo-pro-ultra-fast-digital-food-thermometer-261.png||||||Telex Digital Probe Meat Thermometer||Meat-Thermometer||knife-accessories > giftideas > ||Accessories > Gift Ideas > ||13.990||13.990 ||||||||0.200 ||||1||1||1||0||||||||Telex Digital Probe Meat Thermometer Super-fast: 3-5 Seconds thermometer with backlight features 3.9 inches food grade stainless steel probe gets temp readout within 3-5 seconds with high precision sensor Accurate readout: Cookin thermometer with temp range of -32 ~ 302 degree Fahrenheit; accurate to ±0.9 degree Fahrenheit; Perfect for indoor outdoor cooking, grilling, BBQ and so on Easy to use: Kitchen thermometer with foldable probe design folds away easily and locks into base for portability; Magnetic back and hook allows for convenient storage Smart design: Digital meat thermometer will auto shut off if readout stays on for 10 minutes; Powered by included battery Magnet on backside of the unit. Paper Operating Guide included||||||||||||||6927082801827||0||||||||||New||||||||||Thermo Pro||||0||~~|^^|tepe||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-penguins-109.png||||||Tenugui Penguins||50219||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoblsw||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-swirl-79.png||||||Tenugui Towel Blue Swirl||33232||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoblwa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-80.png||||||Tenugui Towel Blue Waves||33220||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetobufi||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-80.png||||||Tenugui Towel Bubble Fish||33041||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetodr||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-56.png||||||Tenugui Towel Dragonflies on Navy||33202||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetodrfl||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragon-flies-56.png||||||Tenugui Towel Dragonflies on White||33042||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetofi1||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fireworks-78.png||||||Tenugui Towel Fireworks||33221||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetogroc||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-green-octagon-46.png||||||Tenugui Towel Green Hexagon||33465||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tenugui3||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-harvest-109.png||||||Tenugui Towel Harvest||50216||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|teje||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-jellyfish-109.png||||||Tenugui Towel Jellyfish||50212||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetopuch||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-check-131.png||||||Tenugui Towel Mt. Fuji||33478||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoniow||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-77.png||||||Tenugui Towel Night Owls||33236||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetopa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pandas-80.png||||||Tenugui Towel Pandas||33356||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoye||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-yellow-80.png||||||Tenugui Towel Pumpkin Spice||51655||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 70mm x 90mm. Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetopueg||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-eggplant-76.png||||||Tenugui Towel Purple Eggplant||33218||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|newtakedatowel||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/new-takeda-towel-76.png||||||Tenugui Towel Sakura Stripe||33043||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||0.200 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetosmsa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-81.png||||||Tenugui Towel Small Sakura||33213||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoum||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-umbrellas-81.png||||||Tenugui Towel Umbrellas||33462||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoar||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-armor-111.png||||||Tenugui Towel: Armor||50073||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetobecat||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-beckoning-cat-76.png||||||Tenugui Towel: Beckoning Cat||51178||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetosktusa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-skipjack-tuna-samurai-47.png||||||Tenugui Towel: Bikes||50109||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoebwh||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-ebisu-whale-76.png||||||Tenugui Towel: Ebisu Whale||120121||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetostandfab||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-stand-and-fall-black-42.png||||||Tenugui Towel: Fall & Stand (Black)||803022||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tenugui2||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-77.png||||||Tenugui Towel: Fall & Stand (Red)||803021||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetola||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-lake-40.png||||||Tenugui Towel: Flowers & Cat||51670||newarrivals > ||New Arrivals > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetogodofwia||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-god-of-wind-and-thunder-42.png||||||Tenugui Towel: Gods of Wind and Thunder||50145||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoca||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-carp-56.png||||||Tenugui Towel: Goldfish||50084||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoha||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hanefuda-76.png||||||Tenugui Towel: Hanefuda||50146||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui Towel: Hanefuda. Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tenugui||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-cranes-39.png||||||Tenugui Towel: Herons||54546||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetohy||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hydrangea-111.png||||||Tenugui Towel: Hydrangea||54409||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoka||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kabuki-111.png||||||Tenugui Towel: Kabuki ||50092||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takigl||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tanugui-kiriko-glass-37.png||||||Tenugui Towel: Kiriko Glass||53353||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoki||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kitty-113.png||||||Tenugui Towel: Kitty||51689||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetomtfu||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-120.png||||||Tenugui Towel: Mt Fuji||51658||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|blfiteto||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/blow-fish-tenugui-towel-43.png||||||Tenugui Towel: Pufferfish||51231||newarrivals > ||New Arrivals > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Blow Fish Tenugui Towel. AKA Tetraodontidae which include pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish etc. This one reminds me of a fish tank of puffers. This tenugui was discontinued and I had to arm twist a little to get them to make them again for us.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetosuwr||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-sumo-wrestlers-39.png||||||Tenugui Towel: Sumo ||50016||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tenugui1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-80.png||||||Tenugui Towel: Tuna||800171||newarrivals > ||New Arrivals > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|masks||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/masks-76.png||||||Tenugui Towels||||knife-accessories > ||Accessories > ||||||||||||||||0||1||0||0||||tema blfiteto sakiteto tenuguiknives tepe tenugui3 tetopuch tetoye tetobecat tetosuwr tetosktusa tetomtfu tetoebwh tetoca tetoka tetoki tetola tetoar tenugui1 tenugui2 tetostandfab tetofl tetohy tetogodofwia takigl tetoha newtakedatowel yusantato tetodrfl tetogroc tetopueg tetoblwa tetoblsw tetobufi tetofi1 tetopa tetoniow tetobeba tetoch tetosmsa tetoum tetodr teje tenugui ||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetobeba||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-beach-balls-77.png||||||Tenugui Towels Beach Balls||33488||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoch||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-76.png||||||Tenugui Towels Chrysanthemum||33484||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tema||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-176.png||||||Tenugui Wall-Hanging Kit||60103||knife-accessories > masks > ||Accessories > Tenugui Towels > ||26.000||26.000 ||||||||||||1||1||1||0||||||||Our Tenugui Wall-Hanging Kit features two clips: one for the top of the tenugui and one for the bottom. This makes displaying your tenugui easy! The small magnets help to keep your tenugui secure. The Tenugui Wall-Hanging Kit also features black string to bind, tie, and hang it. They also used 2 different colored woods so you can choose a light or dark color by flipping it around.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|test-product||item-1||solidtemplate||archive||https://s.turbifycdn.com/aah/chefknivestogo/test-product-78.png||||||Test "Product||test-product||archive > ||Archive > ||1.000||1.000 ||||||||||||0||1||0||0||||||||This is a test product||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ornasnwh8k||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/the-original-naniwa-snow-white-8k-132.png||||||The Original Naniwa Snow White 8K Sale||SnowWhite||specials > linecooks > sharpening-stones > shglkachst > higrst3 > ||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||100.000||113.000 ||100.000 ||||||1.500 ||||1||1||1||0||||||||This is the original Naniwa snow white stone (AKA IF-0001 Junpaku). When Naniwa updated their stone selection they offered one under their Traditional stone series that was white and when we asked about it they said it was a replacement for this stone but upon some of my customer's testing they seem to be convinced that the make up of the stone is a little different. So, we decided to offer them both. Word on the street is that this stone is a less thirsty, a little finer and a bit harder than the T-380. The stone measures 200mm x 70mm x 20mm. Please note we sell this stone in a thicker cardboard box to help keep them from getting damaged in shipping both to us and to you.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|weclst||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cleaver-stand-assorted-238.png||||||Tiger Wood Cleaver Stand||STAND||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||23.000||23.000 ||||||||0.500 ||||1||1||1||0||||||||This Cleaver Stand is designed to hold your knife or cleaver in a compact yet attractive stand that can sit on your counter for easy access. A CKTG exclusive! Knife sold separately. It's made with Sapele wood and measures about 5" x 1.5" x 1.5". The slot is about 3.3 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, or similar. This stand does NOT fit the Bone Chopper.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tiwoclstfiis||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/tiger-wood-cleaver-stand-finish-issues-69.png||||||Tiger Wood Cleaver Stand - Finish Issues||STANDSeconds||specials > closeouts > ||Resources > CKTG Close Outs > ||18.000||23.000 ||18.000 ||||||||||1||1||1||0||||||||There are a few flaws in the finish on this stand, which are visible in the second photo.
This Cleaver Stand is designed to hold your knife or cleaver in a compact yet attractive stand that can sit on your counter for easy access. A CKTG exclusive! Knife sold separately. It's made with Sapele wood and measures about 5" x 1.5" x 1.5". The slot is about 3.3 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, or similar. This stand does NOT fit the Bone Chopper.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tikntapa||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/tinker-knives-tank-patch-4.png||||||Tinker Knives Tank Iron-On Patch||Tank-Patch||specials > linecooks > stickers > ||Resources > For Professionals > Stickers > ||13.950||13.950 ||||||||||||1||1||1||0||||||||Introducing the Tinker Knives Tank Iron-On Patch! Show off your love for precision craftsmanship with this bold, durable patch. Featuring the iconic Tinker Knives tank logo, this iron-on patch adds a rugged, stylish touch to jackets, bags, hats, and more. Whether you're a knife enthusiast or just love unique gear, this patch is the perfect way to make a statement. Built to last, easy to apply, and designed to stand out--get yours today! Measures 4 inches wide and 3.5 inches tall.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toangu||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/togrip-angle-guide-78.png||||||Tojiro Angle Guide||F-443||knife-accessories > addonitems > ||Accessories > Add On Items > ||12.000||12.000 ||||||||0.010 ||||1||1||1||0||||||||TOGRIP Knife Sharpening Angle Guide
The TOGRIP angle guide is a clever little tool designed to make sharpening easier and more consistent. Its dual-sided design lets you use it with both large and small knives, giving you flexibility no matter what you’re sharpening. Simply slide the guide over the spine of your knife, and it instantly sets a precise sharpening angle.
Clear English instructions are printed on the box, and we think this is one of the best angle guides on the market today. The TOGRIP features large ceramic glides that ride smoothly on your stone, protecting the plastic body from wear. For extra care, we recommend applying a strip of blue painter’s tape on your blade to avoid any minor scuffs where the guide contacts the steel.
This model is fixed to a single angle (specified on the packaging) and is intended for double-bevel knives only. It’s a great way to build confidence and develop proper technique before moving on to freehand sharpening using muscle memory.
Not suitable for single-bevel knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatse||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-series-95.png||||||TOJIRO ATELIER CLASSIC||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||toatcldape10 toatvgdape15 toatvgdana16 toatcldasa17 toatstdagy241 toatcldagy24 ||||
TOJIRO is well known for their production knives but few people realize they have a team of traditional blacksmiths under the supervision of Tomo Matsumura and they turn out exceptional knives like these beauties made with 63-layer Damascus.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatstdagy241||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-stainless-damascus-gyuto-210mm-148.png||||||TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm||TA-G210||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||455.000||455.000 ||||||||||||1||1||1||0||||||||Elevate your cooking skills with the TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm. Experience the perfect balance of form and function with this knife, which boasts a VG10 stainless steel blade with a sharp and long-lasting edge and a breathtaking nashiji Damascus design. Expertly crafted by Matsumura and his skilled crew at the TOJIRO factory in Sanjo City, these knives deliver exceptional sharpness that can compete with even the finest stainless steel blades. Upgrade your kitchen game and unleash your culinary potential with this unbeatable blend of style and performance. Brand: TOJIRO Line: ATELIER CLASSIC Series Blacksmith: Tomo Matsumura Construction: Hammer Forged, San Mai Location: Sanjo City, Japan Steel: VG-10 / 63-Layer Suminagashi Handle: Yo (Western) Edge Grind: 50/50 HRC: 61 Weight: 6.9 oz (196 g) Edge Length: 213 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatcldagy24||item-1||solidtemplate||toatse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-gyuto-240mm-13.png||||||TOJIRO ATELIER CLASSIC Damascus Gyuto 240mm||TA-G240||specials > linecooks > tojiro-knives > toatse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO ATELIER CLASSIC > ||526.000||526.000 ||||||||||||1||1||1||0||||||||Unleash your inner chef with TOJIRO ATELIER CLASSIC knives. The perfect fusion of beauty and performance, these knives boast an acute yet durable edge made with VG10 stainless steel and a beautiful nashiji Damascus cladding over the rest of the blade. This knife is handcrafted by Matsumura san in Sanjo City along with his crew at the new TOJIRO factory that was built a few years ago. The knives offer a sharpness that is truly top shelf. Elevate your kitchen game with these beautiful, high-performance blades. Maker: TOJIRO Blacksmith: Tomo Matsumura Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Weight: 8.8 oz (250 g) Edge Length: 246 mm Total Length: 375 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus and Nashiji Handle: Reinforced Laminated Micarta Edge: Double Bevel 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatvgdana16||item-1||solidtemplate||toatse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-nakiri-165mm-190.png||||||TOJIRO ATELIER CLASSIC Damascus Nakiri 165mm||TA-N165||specials > linecooks > tojiro-knives > toatse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO ATELIER CLASSIC > ||384.000||384.000 ||||||||||||1||1||1||0||||||||Unleash your inner chef with TOJIRO ATELIER CLASSIC knives. The perfect fusion of beauty and performance, these knives boast an acute yet durable edge made with VG10 stainless steel and a beautiful nashiji Damascus cladding over the rest of the blade. This knife is handcrafted by Matsumura san in Sanjo City along with his crew at the new TOJIRO factory that was built a few years ago. The knives offer a sharpness that is truly top shelf. Elevate your kitchen game with these beautiful, high-performance blades. Maker: TOJIRO Blacksmith: Tomo Matsumura Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Weight: 7.1 oz (202 g) Edge Length: 160 mm Total Length: 299 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus and Nashiji Handle: Reinforced Laminated Micarta Edge: Double Bevel 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatcldape10||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-petty-100mm-13.png||||||TOJIRO ATELIER CLASSIC Damascus Petty 100mm||TA-P100||resources > petty-knives > 75pekn > ||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||232.000||232.000 ||||||||||||1||1||1||0||||||||Refined, compact, and ready for precision tasks, the TOJIRO ATELIER CLASSIC 100mm Petty knife blends artisanal quality with everyday functionality. Forged from VG10 stainless steel and clad in striking nashiji Damascus, this knife delivers a razor-sharp edge that’s both resilient and elegant. Crafted by Matsumura-san and his skilled team in Sanjo City, each blade reflects the thoughtful attention to detail found in TOJIRO’s state-of-the-art workshop. Ideal for peeling, trimming, and other close-up work, this petite powerhouse is a must-have for chefs who demand both form and function. Maker: TOJIRO Blacksmith: Tomo Matsumura Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Weight: 2.2 oz (64 g) Edge Length: 103 mm Total Length: 213 mm Spine Thickness at Base: 1.5 mm Blade Height: 28 mm Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus and Nashiji Handle: Reinforced Laminated Micarta Edge: Double Bevel 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatvgdape15||item-1||solidtemplate||toatse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-petty-150mm-151.png||||||TOJIRO ATELIER CLASSIC Damascus Petty 150mm||TA-P150||specials > linecooks > tojiro-knives > toatse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO ATELIER CLASSIC > ||293.000||293.000 ||||||||||||1||1||1||0||||||||Unlock your culinary potential with the TOJIRO ATELIER CLASSIC Damascus petty knife. This knife is a perfect blend of style and performance, featuring a VG10 stainless steel blade with a sharp and durable edge and a stunning nashiji Damascus pattern. Handcrafted by Matsumura and his team at the TOJIRO factory in Sanjo City, these knives offer a level of sharpness that is top shelf. Upgrade your cooking game with the TOJIRO ATELIER CLASSIC petty today. Brand: TOJIRO Line: ATELIER CLASSIC Series Blacksmith: Tomo Matsumura Construction: Hammer Forged, San Mai Location: Sanjo City, Japan Steel: VG-10 Stainless Steel Handle: Yo (Western) Edge Grind: 50/50 HRC: 61 Weight: 3.2 oz (90 g) Edge Length: 155 mm Total Length: 267 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatcldasa17||item-1||solidtemplate||toatse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-santoku-170mm-13.png||||||TOJIRO ATELIER CLASSIC Damascus Santoku 170mm||TA-S170||specials > linecooks > tojiro-knives > toatse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO ATELIER CLASSIC > ||384.000||384.000 ||||||||||||1||1||1||0||||||||Discover the harmony of design and utility with the TOJIRO ATELIER CLASSIC Santoku. Expertly handcrafted by Matsumura-san and his team in Sanjo City, this versatile all-purpose knife features a VG10 stainless steel core for outstanding edge retention, wrapped in a refined nashiji Damascus cladding. Built for precision and balance, the Santoku excels at slicing, dicing, and chopping with ease. Whether you're prepping vegetables, proteins, or herbs, this knife brings elegance and performance to every task in the kitchen. Maker: TOJIRO Blacksmith: Tomo Matsumura Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Weight: 6.7 oz (188 g) Edge Length: 175 mm Total Length: 304 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus and Nashiji Handle: Reinforced Laminated Micarta Edge: Double Bevel 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirodpa1||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-a-1-60.png||||||TOJIRO BASIC||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tobavg2pcset todpvgpe131 todpvgna16 todpvgna161 tobavggy20 tonalest ch8pcknro tojiroknifebag ||||The TOJIRO BASIC series is designed with the perfect blade thickness for optimal handling and ease of use. This knife brings professional-grade sharpness right into your home, with a timeless design that transcends age.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tobavg2pcset||item-1||solidtemplate||tojirodpa1||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-2pc-set-51.png||||||TOJIRO BASIC 2pc Set||TBS-210||specials > linecooks > tojiro-knives > tojirodpa1 > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC > ||77.000||77.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC Series is expertly engineered with a blade thickness that offers unparalleled control and maneuverability. It delivers the sharpness of a professional-grade knife directly to your kitchen, packaged in a classic design that never goes out of style. The set features a 200mm gyuto and a 135mm petty knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovgda||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-99.png||||||TOJIRO BASIC DAMASCUS||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||todape13 tojirodamascus todasa17 tojirodamascus1 ||||
TOJIRO BASIC DAMASCUS. These are newly updated with better contrast in the Damascus steel for a more attractive look.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirodamascus1||item-1||solidtemplate||tovgda||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-damascus-56.png||||||TOJIRO BASIC DAMASCUS Gyuto 180mm||F-332||specials > linecooks > tojiro-knives > tovgda > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC DAMASCUS > ||90.000||90.000 ||||||||||||1||1||1||0||||||||There simply is no better value out there for expertly treated Damascus clad knives than the TOJIRO BASIC DAMASCUS series. The line boasts a core of premium VG10 steel clad with 37 layers of softer stainless steel, finished in a beautiful Damascus pattern that is unique to each blade. TOJIRO's treatment of the VG10 is excellent and the edge gets incredibly sharp, maintaining a high level of keenness through serious use. These knives are considered to be some of the best intros into the world of Japanese kitchen knives because of the extreme value they bring to market with very, very high-performing blades.
The 180mm TOJIRO BASIC DAMASCUS gyuto is perfectly suited for work in tighter cutting spaces or for those who appreciate the dexterity provided by a smaller blade. The pattern is incredibly versatile and can handle chopping, slicing, some detail work, and even poultry and fish duty. This particular knife is relatively unique amongst the line as there is a visible secondary bevel and a more compound grind. Maker: TOJIRO Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Cladding: Stainless Damascus Handle: Black Micarta, Bosterless Weight: 5.5 oz (156 g) Edge Length: 182 mm Total Length: 302 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirodamascus||item-1||solidtemplate||tovgda||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-damascus-nakiri-165mm-161.png||||||TOJIRO BASIC DAMASCUS Nakiri 165mm ||F-330||specials > linecooks > tojiro-knives > tovgda > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC DAMASCUS > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Combining excellent grinds, impeccably treated VG10 core stainless steel and a beautiful suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.
TOJIRO's Damascus nakiri in 165mm format is a wonderful hybrid knife combining the features of a usuba and small cleaver. This knife is a vegetable cutting machine and can also be applied in most tasks that one would traditionally use a chef's knife to accomplish. This pattern is very accessible and quite popular amongst home cooks. Maker: TOJIRO Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Cladding: Stainless Damascus Handle: Black Micarta, Bosterless Weight: 6.3 oz (178 g) Edge Length: 165 mm Total Length: 294 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todape13||item-1||solidtemplate||tovgda||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-damascus-petty-135mm-226.png||||||TOJIRO BASIC DAMASCUS Petty 135mm ||F-333||specials > linecooks > tojiro-knives > tovgda > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC DAMASCUS > ||63.000||63.000 ||||||||||||1||1||1||0||||||||Combining excellent grinds, impeccably treated VG10 core stainless steel, and a beautiful suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel. Maker: TOJIRO Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Cladding: Stainless Damascus Handle: Black Micarta, Bosterless Weight: 2.7 oz (76 g) Edge Length: 138 mm Total Length: 248 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todasa17||item-1||solidtemplate||tovgda||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-damascus-santoku-170mm-229.png||||||TOJIRO BASIC DAMASCUS Santoku 170mm ||F-331||specials > linecooks > tojiro-knives > tovgda > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC DAMASCUS > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Combining excellent grinds, impeccably treated VG10 core stainless steel, and a beautiful Suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.
TOJIRO's Damascus santoku in 170mm format is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements. Maker: TOJIRO Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Cladding: Stainless Damascus Handle: Black Micarta, Bosterless Weight: 5.6 oz (160 g) Edge Length: 170 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tobavggy20||item-1||solidtemplate||tojirodpa1||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-gyuto-200mm-234.png||||||TOJIRO BASIC Gyuto 200mm||F-317||specials > linecooks > tojiro-knives > tojirodpa1 > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC > ||47.000||47.000 ||||||||||||1||1||1||0||||||||TOJIRO's latest knife is designed with the perfect blade thickness for optimal handling and ease of use. This knife brings professional-grade sharpness right into your home, with a timeless design that transcends age.
Crafted with premium Japanese knife steel, VG10, this blade delivers unparalleled sharpness and maximum edge retention. Its convex ground blade ensures that the edge lasts longer, making it a durable and effortless tool to sharpen.
The VG10-clad blade features a sleek half-blasted finish, while the core is made of VG10, and the outer layers are constructed with 13 chrome stainless steel. The handle is crafted from reinforced, laminated wood for superior grip and control.
Experience the precision and sharpness of TOJIRO, proudly made in Japan. Company: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Roll Forged Handle: Reinforced Black Pakka Wood, 3 Rivet Edging: Double Bevel 50/50 Handle Style: Yo (Western Style) Cladding: 13 Chrome Stainless Steel Finish: Kasumi, Sand Blasted Blade Road Weight: 4.3 oz (124 g) Edge Length: 200 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpvgna16||item-1||solidtemplate||tojirodpa1||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-a1-vg10-nakiri-165mm-180.png||||||TOJIRO BASIC Nakiri 165mm||F-315||specials > linecooks > tojiro-knives > tojirodpa1 > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC > ||45.000||45.000 ||||||||||||1||1||1||0||||||||We are, quite frankly, amazed that TOJIRO is able to produce these well-made knives utilizing VG10 steel at this incredibly low price point. VG10 steel is easily the most-used stainless alloy in the kitchen knife industry, and for good reason. VG10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. All of these relatively small amounts of other metals give the VG10 steel its most important properties, such as its ability to hold an edge coupled with great durability. The VG10 core is clad in 13-chrome softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade.
The nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping.
The handle is made from reinforced black pakka wood, which is a tough but light material widely used in professional circles. The thin grinds and partial tang reduce the weight of this blade and make it an easy-to-use cutter for most home cooks or those wanting a knife for more rugged or portable use. Company: TOJIRO Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Cladding: 13 Chrome Stainless Steel Handle: Reinforced Black Pakka Wood Edging: Double Bevel 50/50 Weight: 4.2 oz (120 g) Edge Length: 165 mm Total Length: 285 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpvgpe131||item-1||solidtemplate||tojirodpa1||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-vg10-petty-135mm-169.png||||||TOJIRO BASIC Petty 135mm||F-318||specials > linecooks > tojiro-knives > tojirodpa1 > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC > ||34.000||34.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC Petty 135mm boasts a longer tang design with three stainless steel rivets. The blade is the same as their professional models with VG10 as the core steel, clad with a 13-chrome stainless steel. That means it achieves both professional sharpness and easy maintenance, but at a reduced price. The blade is set to an appropriate thickness for home use so that it is able to hold and cut food with less stress while aiding in ease of sharpening.
135mm is a medium length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease. Company: TOJIRO Location: Sanjo City, Japan Construction: San Mai Weight: 2.2 oz (70 g) Edge Length: 138 mm Total Length: 243 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Reinforced Black Pakka ood Handle Style: Yo (Western Style) Company: TOJIRO Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Weight: 4.4 oz (124 g) Edge Length: 165 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Reinforced Black Pakka Wood Edging: Double Bevel 50/50 Knife Type: Santoku Handle Style: Yo (Western Style)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tobrkn||item-1||solidtemplate||tohaca||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-bread-knife-65.png||||||TOJIRO Bread Knife 240mm||F-737||shopbysteel > vg1stst > tohaca > ||Shop by Steel > VG1 Stainless Steel > TOJIRO Specialty Knives > ||32.000||32.000 ||||||||||||1||1||1||0||||||||The Tojiro Bread Knife is an amazing deal, pure and simple. This budget priced blade is made using a stamped mono steel construction of a generic stainless steel. The blade is very well executed and features a single sided scallop edge. The thin profile is perfect for slicing through soft or hard crusts. It will slice off perfectly straight segments of bread with little or no crumbling or breaking. In fact this knife makes cutting bread fun! Because the edge is scalloped it will remain sharp for a long time.
The blade has a full tang and a composite wood handle which is attached with three stainless rivets. The handle not only looks good but feels comfortable and secure during use.
We are quite amazed at the high quality of this simple kitchen knife given its extraordinarily low price. Maker: Tojiro Location: Sanjo City Construction: Mono Steel, Stamped Weight: 3.7 ounces Blade Length: 240 mm Total Length: 380 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojiroknifebag||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-knife-bag-45.png||||||TOJIRO Canvas Knife Bag White||F-359WHITE||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||25.000||25.000 ||||||||||||1||1||1||0||||||||A big advantage with this TOJIRO knife roll is that it's easy to clean. Simply throw it in the wash with some bleach and it will come out sanitized and ready to use. Simple, affordable, and functional. This small knife roll is light and easy to transport your go-to items for work or for school. Please remember you need to use blade guards to protect the edges of your knives when using any carrying case or knife roll, especially a soft one like this. Size: 545×440 mm Weight: 235g (8.3 oz) Capacity: 5 knives Maximum knife blade length: 24 cm Material: Canvas Made in Japan||||||||||||||4960375083595||0||||||||||New||||||||||Tojiro||||0||~~|^^|tochsaknbl||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-blue-249.png||||||TOJIRO Children's Santoku Knife Blue||FC-621||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||25.000||25.000 ||||||||||||1||1||1||0||||||||We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety. Weight: 2.5 oz (70 g) Blade Length: 117 mm Overall Length: 224 mm Blade Thickness at Heel: 1.4 mm Blade Height at Heel: 40.5 mm Weight: 2.5 oz (70 g) Blade Length: 117 mm Overall Length: 224 mm Blade Thickness at Heel: 1.4 mm Blade Height at Heel: 40.5 mm ||3.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
This is our best-selling knife set on the website. The TOJIRO CLASSIC 3-piece set includes the following knives: The 80mm paring knife (F-800), the perfect knife for detail cutting or peeling fruits and vegetables. The 150mm paring/utility knife (F-802), the perfect all-around kitchen multitasker. It can be used to peel larger fruits and vegetables or even as a small slicer for meat like roasted pork tenderloins or chicken breasts. The 210mm gyuto (F-808) is, hands down, the most popular knife size among home cooks. It is the perfect size for the home kitchen or when cutting board real estate is at a premium. All knives feature good quality VG10 stainless steel and durable black micarta handles for easy care.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todppekn70||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bird-s-beak-paring-knife-70mm-192.png||||||TOJIRO CLASSIC Bird's Beak Paring 70mm||F-799||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||60.000||60.000 ||||||||1.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC series is widely considered to be one of the premier introductory Japanese knife lines available. That said, without qualification, it is also one of the most popular Japanese knife brands, which speaks to the remarkably high level of performance delivered for a relatively modest price. Indeed, many savvy cooks turn to the CLASSIC series when exploring new patterns. The formidable breadth of offerings in this line, combined with a tremendous application of stainless VG-10, make TOJIRO CLASSIC knives a natural choice for collection expansion and technique development.
The bird's beak shape of this 70mm paring knife excels at in-hand peeling applications. Many professional cooks love this design as it allows one to tourne vegetables, a staple technique in French cuisine, with unparalleled ease. The stamina wood handle is perfectly sized and contoured for maneuverability and is completely flush with the bolster and rivets. Incredibly light and ergonomic in feel, this knife is designed to prevent hand fatigue through prolonged peeling work.
The knife is asymmetrically ground, exhibiting a flat grind on the left hand side of the blade and a convex grind on the right. This blade and edge grind will make for an exceptionally sharp edge that will guide true and release rinds, skin, or other peeled matter prodigiously. Weight: 1.9 oz (54 g) Edge Length: 70 mm Total Length: 190 mm Spine Thickness at Heel: 2 mm Blade Height: 24 mm ||1.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
With their CLASSIC line of knives, TOJIRO has established an industry benchmark for value-oriented performance cutlery. These knives marry wonderful grinds, balance, and expertly treated premium steel with durable Western handles made of black stamina wood to create one of the bestselling introductory lines of Japanese knives on the market. At the core, TOJIRO CLASSIC knives boast stainless VG-10, which is treated to achieve an incredible balance of sharpness, retention, durability, and refinement. The core is then clad with softer stainless steel to improve the integrity of the blade and ease of sharpening. For the price, there are very few other knives that can compete in overall quality of construction and performance. Truly an excellent value is presented with these blades.
The TOJIRO CLASSIC 150mm utility knife is a versatile blade that can excel in many kitchen applications. The dimensions of the knife make it accessible for any user and adept at smaller chopping tasks, peeling, and slicing work. While not designed to plow through bone, this knife can be used for filleting smaller fish and breaking down a chicken with the proper technique. Weight: 2.9 oz (82 g) Edge Length: 148 mm Total Length: 258 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 28 mm Brand: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Stamped Edge Steel: VG-10 Stainless Steel Cladding: Stainless Steel Handle: Western (Yo) Scales: Black Micarta Edge Grind: Even Weight: 6 oz (170 g) Edge Length: 162 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpgiset||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gift-set-195.png||||||TOJIRO CLASSIC Gift Set||DP-Giftset-D||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||247.000||247.000 ||||||||||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC series of knives is widely regarded as the ultimate introduction to premium Japanese cutlery. With its exceptional core VG-10 steel, stainless-clad construction, precise blade geometry, versatile edge profile, and superior fit and finish, this series offers unbeatable quality at its price range. Furthermore, the blades are expertly convexed, while the tapered spine on most knives in the series enhances balance and dexterity. Additionally, the flush handle surfaces provide maximum comfort, making these knives ideal for extended use. It's no surprise that these knives are a top choice for value-conscious professional and home cooks in both Japanese and Western kitchens.
This gift set has three knives that are some of the most popular sizes at a discount. Each set contains the following: TOJIRO CLASSIC Petty 120mm (F-801) TOJIRO CLASSIC Santoku 170mm (F-503) TOJIRO CLASSIC Gyuto 210mm (F-808)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpbokn15||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gokujo-boning-150mm-344.png||||||TOJIRO CLASSIC Gokujo Boning 150mm||F-827||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||143.000||143.000 ||||||||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC line of knives is the gold standard for high-performance Japanese cutlery offered at accessible price points. Indeed, the CLASSIC series has been a favored entry point for many accomplished home and pro cooks to the world of fine Japanese kitchen steel for many, many years. TOJIRO employs VG-10 stainless steel at the core of their CLASSIC line. The maker has expertly treated this steel to provide a cutting edge that can achieve extreme levels of sharpness, exhibits great retention properties, and is easy to maintain and sharpen. The cladding on these knives is a softer stainless steel, which adds to the ease of sharpening and integrity of the blade. Fit and finish are high with beautifully integrated bolsters, and flush rivets and tang with the stamina wood handle.
The TOJIRO CLASSIC gokujo is very similar to a Western boning or fillet knife and should be a familiar pattern for most cooks. The accentuated curvature of the blade makes this knife particularly good at filleting smaller fish like trout, stripers, or red snapper, as well as boning work that may require a thinner, more dexterous blade. Weight: 5.7 oz (162 g) Edge Length: 155 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 26 mm ||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
With very, very few exceptions, no other knives offer the breadth of patterns, quality of construction, and high levels of performance that are presented in the TOJIRO CLASSIC family of knives. High-end VG-10 steel is found in the core of this series, which has been treated to provide excellent sharpness, edge retention, and ease of maintenance. These qualities make the TOJIRO CLASSIC line one of the best options for cooks interested in sampling Japanese performance cutlery for the first time. Western handles on the CLASSIC series are rendered in black stamina wood and are seamlessly integrated with the tang and bolster. Indeed, the bolster's curved transition into the blade makes this knife equally comfortable in a pinch or racquet grip. One would be hard-pressed to find knives that are constructed with the same attention to performance and quality at similar prices.
The TOJIRO CLASSIC 180mm gyuto is an excellent knife for those who want the versatility provided by a gyuto pattern but are either lacking copious work space or prefer smaller knives for the heightened dexterity. While a standard length for many Western chef knives, 180mm is considered small for a Japanese gyuto. Weight: 6.4 oz (181 g) Edge Length: 183 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm ||2.000 ||||1||1||0||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
For decades, TOJIRO knives have served as a gateway into the world of high-end Japanese cutlery for professional and home cooks alike. In the CLASSIC series, TOJIRO's excellent treatment of VG-10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with softer stainless steel, which enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. These qualities, in concert with nice convex grinds, which aid in food separation and a high level of fit and finish, make the TOJIRO CLASSIC series regarded as one of the best values available in the knife world today.
This gyuto in 210mm format is a heavier middleweight knife by Japanese standards, though substantially lighter than many Western equivalents. The edge profile performs well through most cutting styles including rocking, push and pull cutting, and slicing. Being a touch longer than 210mm, this knife will be a wonderful transition for those used to working with 8"-9" Western chef knives and will be capable of handling all but the very largest ingredients. Brand: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Stamped Edge Steel: VG-10 Stainless Steel Cladding: Stainless Steel Handle: Western (Yo) Scales: Black Micarta Weight: 7.2 oz (204 g) Edge Length: 212 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm ||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
In terms of performance, TOJIRO CLASSIC knives punch well above their respective price points, which is why they are regarded as some of the best (if not the best) value available across Western or Japanese brands. In the CLASSIC series, the maker's handling of the stainless VG-10 core is phenomenal and has extracted the best characteristics of the steel. The knife takes a highly refined, incredibly sharp edge that is exceptionally durable and easy to maintain. The core is clad in softer stainless steel, which is easier to sharpen and provides structural integrity to the knife.
The TOJIRO CLASSIC 240mm gyuto is a favorite among those transitioning from softer, heavier, Western knives into the world of fine Japanese kitchen knives. While longer than many Western chef knives found in the home kitchen, the excellent balance and manageable weight of this gyuto allow users to experience heightened dexterity and speed while also benefiting from the additional cutting power of a longer knife. This format is also a favorite among professional cooks and home cooks looking for more versatility in a gyuto. The convex geometry of the blade separates even the densest of ingredients with ease and is yet another reason why this knife is a dream to use. Fit and finish are excellent and the handles are absolutely indestructible, able to withstand the rigors of a professional kitchen with aplomb. Steel: VG-10 HRC: 60-61 Weight: 8.6 oz (244 g) Edge Length: 240 mm Total Length: 369 mm Spine Thickness at Base: 2.mm Blade Height: 49 mm ||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are some of the most prolifically owned knives in Japan for a very simple reason: they provide incredibly high performance at a very accessible price. Indeed, many accomplished amateur and professional cooks find these knives to outperform far more expensive alternatives. TOJIRO uses soft stainless steel wrapped around a hard core of VG-10. The excellent heat treatment of these knives provides for a blade that is easy to sharpen, has high edge retention capabilities, and can take a wickedly sharp edge.
Like its smaller brethren, the TOJIRO CLASSIC 270mm gyuto benefits from a convex grind, versatile edge profile, and quality fit and finish. The additional length makes this blade incredibly versatile for those who are comfortable with the larger size and additional weight of the knife. One of the many benefits of moving up the size spectrum is the longer sweet spots to be found along the edge, which makes cutting ingredients of virtually any size a breeze. Weight: 10.2 oz (289 g) Edge Length: 270 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm ||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives present a core of stainless VG-10 enclosed in a cladding of softer stainless steel. In these knives, VG-10 is expertly treated to bring out the best qualities in the steel. These knives can take and hold an incredibly sharp edge, which is very easy to maintain and can stand up to the demands of professional kitchens. The fit and finish are high and the stamina wood handles are very well done and can withstand some serious use.
Honesuki knives are specifically designed for breaking down poultry but can be used for a variety of boning tasks equally as well. The TOJIRO CLASSIC honesuki is a single-bevel, asymmetrically ground knife with a concave grind on the left-hand side of the knife. Most traditional Japanese patterned fillet and boning knives are much thicker and heavier than their Western-style equivalents, and this is also the case with the TOJIRO CLASSIC. The added weight and thickness provide the necessary heft to move through cartilage and joints while also separating meat from bone. Given the amount of steel that is used in honesuki knives for the length, they are usually far more expensive than a Western-style knife. Despite this, TOJIRO still offers this pattern at an incredibly affordable price and as such is an excellent option for those looking to explore traditional Japanese design. Weight: 6.5 oz (184 g) Edge Length: 155 mm Total Length: 282 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 39 mm Brand: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Stamped Edge Steel: VG-10 Stainless Steel Cladding: Stainless Steel Handle: Western (Yo) Scales: Black Micarta Edge Grind: Even Weight: 7.3 oz (206 g) Edge Length: 208 mm Total Length: 341 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpna16||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-nakiri-165mm-394.png||||||TOJIRO CLASSIC Nakiri 165mm||F-502||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||92.000||92.000 ||||||||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
As an introduction to high-end Japanese cutlery, the TOJIRO CLASSIC series of knives is arguably the best. The quality of the core VG-10 steel, stainless clad construction, blade geometry, versatility of edge profile, and high level of fit and finish are unmatched at the price points offered. Convexing on the blades is done very well, the tapered spine on most knives in the CLASSIC series heightens balance and dexterity, and the flush handle surfaces make these knives incredibly comfortable to use for long periods of time. It is no wonder that these knives are favorites among value-conscious professional and home cooks in both Japanese and Western kitchens.
The TOJIRO CLASSIC 165mm nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping. While a tip is absent on a nakiri, it is actually a quite versatile knife that performs very well in most vegetable cutting applications. Weight: 7.2 oz (204 g) Edge Length: 165 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 45.5 mm ||1.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Epitomizing value for performance, TOJIRO CLASSIC knives offer an excellent treatment of VG-10 stainless steel, which takes a silky edge without compromising retention or durability. The VG-10 core is clad in softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade.
This range of knives marries Western ergonomic sensibilities and patterns with fine Japanese steel, refinement, and forging processes. The resulting product is one that is immediately accessible to Western consumers yet provides a level of performance that meets highly discriminating standards. Truly, TOJIRO CLASSIC knives are an excellent entry into the world of Japanese cutlery.
This 90mm paring knife features a nicely proportioned Western micarta handle designed to cope with the demands of a professional kitchen with top-notch fit and finish. No gaps or major differences in surface level will be found at the contact points. The knife excels at small slicing and chopping tasks but really shines when applied in dexterous detail work and peeling. Maker: TOJIRO Brand: Classic Construction: San Mai Edge Grind: Even, Double Bevel Edge Steel: VG10 Stainless Steel HRC: 59 Weight: 2.0 oz (60 g) Edge Length: 90 mm Total Length: 202 mm Spine Thickness at Heel: 2 mm Blade Height: 23.5 mm Handle: Black Micarta ||1.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC line of knives is famous in the market for delivering top-flight performance at an accessible price, making it an ideal introduction to the world of Japanese kitchen knives. TOJIRO CLASSIC knives sport a hard VG-10 stainless core, which is expertly treated to achieve a wonderful balance of extreme sharpness potential, ease of maintenance, and edge retention. The VG-10 is laminated with softer stainless steel, which improves the sharpening experience and adds integrity to the knives' construction. This knife features a nicely tapered spine and great convex grind, which heighten the blade's dexterity and improve food release respectively. Fit and finish are very high, with a nicely transitioned bolster, flush surfaces, and a bulletproof stamina wood handle. Overall, these knives are arguably some of the best values available.
This 120mm petty from TOJIRO is perfect for smaller slicing tasks and larger peeling work. This format is also popular for use as a smaller utility knife which can be applied to number of everyday activities that don't require the chopping power of a gyuto, but for which a paring knife would be insufficient. Depending upon the sort of work regularly performed, either this knife or a 150mm petty will be a staple in most professional and home cooks' arsenals. Weight: 2.2 oz (62 g) Edge Length: 121 mm Total Length: 232 mm Spine Thickness at Base: 2 mm Blade Height: 25 mm Brand: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Stamped Edge Steel: VG-10 Stainless Steel Cladding: Stainless Steel Weight: 3.3 oz (94 g) Edge Length: 181 mm Total Length: 294 mm Spine Thickness at Base: 2 mm Blade Height: 32 mm Handle: Western (Yo) Scales: Black Micarta||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todp21pe||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-210mm-petty-151.png||||||TOJIRO CLASSIC Petty 210mm||F-826||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||96.000||96.000 ||||||||||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
With the CLASSIC series, TOJIRO brings to market an exceptionally high quality, performance oriented kitchen knife line at a very accessible price. VG-10 stainless steel is used in the core of these blades, which is carefully treated to extract the perfect balance of durability, edge retention, and capability to become wickedly sharp. Clad in softer stainless steel, these knives are incredibly easy to sharpen. Blade geometry is convex throughout most of the TOJIRO CLASSIC line with a very nicely tapered spine, which makes the knife feel light and nimble in the hand. The quality of build and high level of performance exhibited throughout the lineup is usually reserved for much pricier blades.
The TOJIRO CLASSIC 210mm petty sees quite a bit of work as a fish and meat slicing knife where work space is an issue or the surface area of the object being cut does not require a very long edge. This knife is also adept at smaller prep work and boning tasks. While not as versatile as a gyuto, it is a better slicer and can be put to use for many of the same tasks. This knife is a mainstay for chefs who do a lot of meat and seafood prep alongside some smaller veggie work. Weight: 6.7 oz (190 g) Edge Length: 212 mm Total Length: 347 mm Spine Thickness at Heel: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpsakn17||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-knife-170mm-198.png||||||TOJIRO CLASSIC Santoku 170mm||F-503||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||92.000||92.000 ||||||||2.000 ||||1||1||1||0||||||The Tojiro Classic Santoku 170mm is a well-balanced, all-purpose knife perfect for home cooks and professionals alike. Featuring a sharp stainless steel blade and a 50/50 edge grind, it excels at slicing, chopping, and mincing. The comfortable Western-style handle and solid fit and finish make it a go-to blade for everyday kitchen tasks.||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting very good retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with excellent structural integrity. Handles are done in a black stamina wood, which is constructed with the demands of a professional kitchen in mind (though it is also wonderful in a home environment). Fit and finish are high and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.
The TOJIRO CLASSIC 170mm santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements. Maker: TOJIRO Location: Sanjo City, Japan Weight: 6.8 oz (193 g) Edge Length: 170 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Maker: TOJIRO Location: Sanjo City, Japan Weight: 7.9 oz (226 g) Edge Length: 205 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpbrkn21||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-serrated-bread-215mm-383.png||||||TOJIRO CLASSIC Serrated Bread 215mm||F-828||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||92.000||92.000 ||||||||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO's CLASSIC series offers tremendous performance and construction at a very modest price. Given the high quality, low cost, and breadth of offerings, these knives are considered second to none as introductory blades to the realm of Japanese performance knives. VG-10 steel is clad with softer stainless steel, providing for a fully stainless blade. TOJIRO CLASSIC knives exhibit excellent treatment of the core VG-10, resulting in an edge that can achieve very high levels of sharpness with good retention capabilities and ease of maintenance.
The TOJIRO CLASSIC serrated bread knife in 215mm is a perfect knife for cutting through crusty and soft breads and other slicing applications. Cooks often operate under the belief that serrated blades are one dimensional in character. This is not the case. This knife will do well slicing soft fruits and vegetables as well as meats. Weight: 6.3 oz (180 g) Edge Length: 212 mm Total Length: 342 mm Spine Thickness at Heel: 1.5 mm Blade Height at Heel: 33 mm Maker: TOJIRO Location: Sanjo City, Japan Edge Steel: VG10 Stainless Steel Weight: 2.4 oz (68 g) Edge Length: 120 mm Total Length: 231 mm Spine Thickness at Base: 2 mm Blade Height: 26 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirosteak||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-4-pc-set-179.png||||||TOJIRO CLASSIC Steak Knife 4-Pc Set||DP-Steak-Set||links > ||Chefknivestogo Specials > ||241.000||241.000 ||||||||3.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
This is our favorite set of steak knives on the site! Excellent fit and finish, quality VG-10 core steel, attractively integrated bolsters, and a beautiful storage case make these knives top sellers in the category. TOJIRO's CLASSIC series of kitchen knives offers exceptional steel, construction, and fit and finish at very reasonable prices. This steak knife set is yet another example of the tremendous value delivered by TOJIRO. Weight: 2.4 oz (68 g) Edge Length: 120 mm Total Length: 240mm Spine Thickness at Base: 2 mm Blade Height: 19 mm Handle: Black Micarta Edge: Even Grind, 50/50 Fine edged, not serrated 4 to a box Comes with a gift box Steel: VG-10 Stainless Steel||||||||||||||||0||||||||||New||||||||||Tojiro||||0||~~|^^|todpslkn24||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-sujihiki-240mm-334.png||||||TOJIRO CLASSIC Sujihiki 240mm||F-805||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||129.000||129.000 ||||||||1.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Perhaps the best value available in the market today, the TOJIRO CLASSIC line offers up some seriously high-performing knives at very palatable prices, making them a must for those venturing into the world of Japanese cutlery for the first time. VG-10 stainless steel is expertly handled, perfectly balancing edge retention, keenness potential, and durability. Grinds are impeccably convex and spines exhibit a very nice taper. Overall, there is a very high level of production quality in these knives that one would expect from knives that cost much more.
The TOJIRO CLASSIC 240mm sujihiki is a medium-length knife by sujihiki standards. These knives excel as slicers of all but the largest roasts and fillets. The double-bevel edge on sujihikis makes them ideal for a number of applications. In addition to slicing duty, this knife will be adept at filleting fish and smaller vegetable prep. Weight: 6.3 oz (180 g) Edge Length: 240 mm Total Length: 368 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm ||2.000 ||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Any initiate to the world of high-end Japanese kitchen knives would do well to consider the TOJIRO CLASSIC series of blades. These knives represent some of the best-performing knives available at very approachable prices. Indeed, the attributes, construction, and quality of these knives are usually reserved for far more expensive blades. Softer stainless steel is laminated over a core of VG-10, which is masterfully treated to extract the best characteristics of the steel. Edges on TOJIRO CLASSICs get screaming sharp, hold through extended use in home and professional environments, and are very easy to sharpen and maintain. Blade geometry is excellent, and fit and finish are brought to exacting standards. These are very good knives that punch well beyond their price points.
TOJIRO's range-topping 270mm sujihiki is an excellent knife for all slicing applications. Large enough to handle large roasts, turkey, and fish fillets, yet nimble enough to serve on fillet duty and veggie prep, this is a great knife at a great price. Maker: TOJIRO Location: Sanjo City, Japan Edge Grind: Even Steel: VG10 Stainless Steel Weight: 8.3 oz (236 g) Edge Length: 266 mm Total Length: 400 mm Spine Thickness at Heel: 2 mm Blade Height: 39 mm
They are now owned by Aoki-Hamano Seisakusho Company, whose goal is to pass on traditional techniques while incorporating new ones. Another of their stated aims is a resolution to tell the world that their knives are not tools, but rather crafts filled with the spirit of blade smiths and sharpening artisans. We like that!
This is a very nice petty, quite small, as far as petties go. It is made from VG-10 stainless steel with a multi-layer cladding of a softer stainless steel. The outer layer is further refined with the addition of a tsuchime (hammered) finish. This is a stout little knife with a robust spine that does not taper much until it gets to the tip. VG-10 can be a problem child of a steel but the smiths at Takayuki have created a blade that sharpens very nicely to a razor-like edge.
The fit and finish are very good indeed, and together with the great damascus and tsuchime finishes make for a very attractive knife. The blade is coupled to a dyed pakka wood handle attached to a partial tang for better weight distribution.
Average rating is 4.8
By: Debbie Ferguson
London UKA wonderful and fantastic knife. I would recommend it to anyone. And the delivery was very speedy - thank you chef knives to go!
0.3By: stevieo
dcvery nice santoku. excellent fit & finish.
I sharpened it up a little right out of the box which was easy enough. this is an excellent value for this knife.
0.3I sharpened it up a little right out of the box which was easy enough. this is an excellent value for this knife.
By: David Shoals
Westchester,NYThis knife came out of the box with a razor edge. The feel and use is superior to anything I’ve used. Like it’s part of me... I will be buying others.
0.3By: Simon
Ipswich AustraliaOnly one improvement I could suggest. I would have liked the makers insignia engraved rather than painted. Other than that its great,great balance,great edge,great finish. Service from CKTG brilliant,2 weeks from order in the US to knife being in my kitchen in Australia.
0.3This santoku combines many attributes of a gyuto and western chef knife with a blade geometry incorporating the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
The blade is clad with a fine looking soft stainless steel damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tavghadasl24||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-slicer-240mm-113.png||||||Takayuki VG-10 Hammered Damascus Sujihiki 240mm||7397||kitchen-knives > takayuki-knives > tahada > ||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||180.000||180.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Sujihiki is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Sujihikis are general-purpose knives that excel in slicing and push/pull cutting. They're adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
The smiths at Sakai Takayuki have fashioned this great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Bunkas can be used to replace a short gyuto or santoku, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic especially when realized in this great looking hammered damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
For many home cooks the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 215mm and combined with the slightly shorter height of 45mm results in a slim blade that resembles a classic French profile knife. It is double sided, so it is useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
For many home cooks the 240mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. They are double-sided, so they are useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
This is a great looking knife that is a breeze to maintain and performs like a champ.
Each knife is adorned with a handle skillfully shaped into an octagonal form, utilizing Japanese maple and red pakka wood.
The blade is made with a core of VG-10 stainless steel, which is clad with a layer of Damascus stainless steel in the san-mai style. The strong outer layer is given a hammered finish, which contrasts beautifully with the Damascus layer on the lower blade road.
The great looks of the blade are complemented by a subtle and understated traditional octagonal handle made from maple and red pakka wood.
The Takayuki VG-10 Hammered Damascus Wa Petty is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen. The softer stainless steel cladding is given a hammered (tsuchime) finish which adds to the already great looks of this knife. The grinds on this knife allow for some very fine and precise cutting.
A traditional octagonal handle made from maple with a red pakka wood ferrule adds a great look and feel to this petty.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great looking tsuchime, or hammered, finish blends with the ripples of the multi-layer damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect.
For many home cooks the 240mm sujihiki is their go-to slicing knife. This blade glides through steaks and carves chicken and turkey with ease. This is the knife that you can reach for time after time, task after task.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
Weighing just 140g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 44mm blade height provide exceptional control for precise cuts. The signature Bunka-style tip enhances its functionality, making it ideal for slicing, dicing, and fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Bunka represents the pinnacle of Japanese craftsmanship.
Discover the Sakai Takayuki Zangetsu Series—precision-forged in Sakai, Japan using Ginsan (Silver #3) stainless steel for superb sharpness, edge retention, and rust resistance. Featuring a unique arched blade and octagonal wenge wood handle with buffalo horn ferrule, these knives offer a perfect balance of tradition, performance, and style.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|notsure||item-1||solidtemplate||ya33||https://s.turbifycdn.com/aah/chefknivestogo/not-sure-129.png||||||Takayuki Zangetsu Ginsan Sakimaru 300mm||4237||resources > sashimi-knives > ya33 > ||Knife Types > Yanagibas > Yanagibas 330-360mm > ||800.000||800.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance. These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.
These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium Wenge Wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn Tsuba, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the ZANGETSU series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.
The graceful wenge handle with wood grain is familiar to the hand and creates a unique texture when used. If you are in need of a sword, this beauty will fill in nicely.
These knives are made from Ginsan (Silver Paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tasmgysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takeda-small-gyuto-saya-92.png||||||Takeda Gyuto Saya Small||TakedaSaya-GyutoS||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000||40.000 ||||||||||||1||1||1||0||||||||This saya was designed to fit a Small Takeda Gyuto only, and will be too big for most other 210mm gyutos.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tahast||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-sticker-82.png||||||Takeda Hamono Blacksmith Woman Sticker||Blacksmith-Woman||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||0.950||0.950 ||||||||||||1||1||1||0||||||||Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takedacoin||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-coin-92.png||||||Takeda Hamono Coin||TakedaCoin||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||12.950||12.950 ||||||||||||1||1||1||0||||||||We are constantly looking out for fun pieces of memorabilia that knife lovers and collectors would like to add to their collections, like towels, t-shirts and stickers.
After recently taking up collecting very old coins as a hobby, Mark has been inspired us to produce a coin memento of one of our favorite blacksmiths, Shosui Takeda.
The basic design was developed by the Takeda company itself and over the past months has been refined to suit a coin in terms of looks and production techniques. The back side of the coin has the classic CKTG logo and name, together with the “Stay Sharp” byline in Kanji.
Our forum members have had their say in the design and we think the end result is rather special. It is stamped from metal and then given a bath in acid before being burnished to bring out the details.
We are rather excited about this fun item and hope that it will lead to more memorabilia that knife lovers will add to their collections as well as giving away as gifts.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takeda-knives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/takeda-knives-56.png||||||Takeda Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||1.000 ||||1||1||0||0||||tastclfu18 tastclya22 tastclna tastclbu takedagyuto tastclbu21 tastclgyme tastclassmya tastclki taascl taclas tahast takedacoin ||||Takeda Hamono was founded in 1920 and moved to Niimi in 1951 and produces hand-forged blades and tools such as kitchen knives, hoes, hatchets, etc. The third generation master blacksmith, Shosui Takeda, has succeeded in forging blades from the high quality carbon steel called Aogami Super Steel (AS). His knives are forged by hand with his small staff of master smiths. Each blade holds its edge extraordinarily well and resharpens easily.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taclas||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-cleaver-as-13.png||||||Takeda NAS Chuka Bocho Large||Takeda-Cleaver-AS||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||800.000||800.000 ||||||||||||1||1||1||0||||||||One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has been handcrafting exceptional Japanese knives and tools in Nimii, Japan, setting the gold standard for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades offer superior sharpness, durability, and a lightweight feel. The distinctive kurouchi finish and handcrafted details make each piece one of a kind.
This series features an Aogami Super AS core with a softer stainless steel cladding, ensuring easier maintenance, reduced reactivity, and long-lasting performance. Despite its large, ultra-tall profile, the Takeda AS Stainless Clad Large Cleaver remains remarkably lightweight. The acute edge bevels, made possible by the premium core steel, deliver razor-sharp precision and effortless cutting.
If you are looking for a high-performance Japanese cleaver that is thin, tall, easy to maintain, and built for precision chopping, the Takeda AS Stainless Clad Large Cleaver is the perfect choice. Handcrafted in Nimii, Japan, this cleaver embodies the finest in Japanese blacksmithing tradition.
Average rating is 5
By: Joseph
RozarioUnique shape that outshines it’s contemporaries. Takeda doesn’t produce average blades and this is another prime example!
0.3The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. ||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taascl||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-as-classic-113.png||||||Takeda Stainless Clad Cleaver Small||Takeda-Cleaver||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||750.000||750.000 ||||||||||||1||1||1||0||||||||One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has crafted exceptional knives and tools, setting the benchmark for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades feature a tall, lightweight profile with a distinctive kurouchi finish, giving each piece a unique character.
This series combines an AS core with a softer stainless steel cladding, providing easier maintenance and reduced reactivity without sacrificing cutting performance. Despite its ultra-tall profile and substantial steel, the Takeda AS Stainless Clad Cleaver remains impressively lightweight. Its acute edge bevels take full advantage of the high-performance core steel, delivering outstanding sharpness and precision.
For those who want a thin, tall cleaver with exceptional performance, effortless maintenance, and unmistakable craftsmanship, the Takeda AS Stainless Clad Cleaver is an outstanding choice.
The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. ||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|takedagyuto||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-gyuto-small-210mm-205.png||||||Takeda Stainless Clad Gyuto 210mm With Saya||TakedaNAS-Gyuto210||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||440.000||440.000 ||||||
||||||1||1||1||0||||||||One Per Customer – Limited AvailabilityFor nearly a century, Takeda Hamono has crafted exceptional knives and tools, setting the benchmark for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades feature a tall, lightweight profile with a distinctive kurouchi finish, giving each piece a unique character.
This series combines an AS core with a softer stainless steel cladding, providing easier maintenance and reduced reactivity without sacrificing cutting performance. Despite its ultra-tall profile and substantial steel, the Takeda AS Stainless Clad Gyuto remains impressively lightweight. Its acute edge bevels take full advantage of the high-performance core steel, delivering outstanding sharpness and precision.
For those who want a thin, tall gyuto with exceptional performance, effortless maintenance, and unmistakable craftsmanship, the Takeda AS Stainless Clad Gyuto is an outstanding choice.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclgyme||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-gyuto-medium-129.png||||||Takeda Stainless Clad Gyuto 240mm||TakedaNAS-Gyuto240||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||470.000||470.000 ||||||
Average rating is 5
By: Scotty
Seal Beach,CAIt doesn’t take long to realize just how special this knife is once you hold and use one for the first time. Thanks Mark and Sue for providing such amazing customer service... And Josh for the beautiful saya. Chef Knives To Go is the best.
0.3The Takeda AS Stainless Clad gyuto has a stainless steel cladding over the carbon Aogami Super core, improving maintenance and corrosion resistance. The kurouchi finish of the Stainless series is smoother than the Classic series, reducing drag while cutting while preserving Takeda's iconic aesthetic.
The blade geometry of the gyuto is a 50/50 compound grind, with a rounded shoulder and an acute edge angle, resulting in excellent cutting performance and food separation. It has a long flattish sweet spot towards the heel and a curved shape that enables rocking. The handle is made of rosewood with a black pakka wood ferrule.
One per customer.
Please know that all measurements are approximations!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclbu21||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-210mm-288.png||||||Takeda Stainless Clad Kiritsuke (Bunka) 215mm||TakedaNAS-Bunka210||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Third-generation blacksmith Shosui Takeda is renowned for his work using Aogami Super Steel to make his iconic kitchen knives. Takeda knives are instantly recognizable due to their kurouchi finish and unusually tall blade height. The combination of these design elements lends the knives a weapon-like appearance.
The knife featured here comes from the Stainless Clad collection, wherein the core AS steel is covered with a layer of softer stainless steel. The outer layer is applied to either side of the blade but not over the spine. This technique is called “san mai,” and it refers to the Japanese translation meaning three flat things. This process offers the practical and visible advantage of a superb cutting edge with a corrosion-resistant exterior. Corrosion can be avoided by keeping the exposed portion of the non-stainless part of the blade clean and dry after each use.
The blade length of these knives runs a bit longer than advertised, around 220mm. Each handmade blade will be slightly different in length and height. The cutting edge is ground with a 50/50 bevel. The blade face is finished with a kurouchi coating all the way to the edge and hand-engraved kanji characters add to the traditional look of this great looking knife.
This is a wonderful all-arounder that should find favor with users wanting a tall blade for extra board clearance. The flat profile will appeal to those chefs who like to push cut. We think that every knife enthusiast should have a Takeda in their collection and this bunka is a great example of this iconic brand.
One per customer.
The Takeda Stainless Clad Kiritsuke, like most of Takeda’s knives, is exceptionally tall. As a result, this knife will feel and perform more like a long bunka. Usually, kiritsukes are known for their aptitude at slicing as well as vegetable work. Because of the height profile here, this knife will be excellent with produce, but won’t be as good for slicing work. The 50/50 grind and edge bevel make this blade suitable for both left- and right-handed users.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclna||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-nakiri-50.png||||||Takeda Stainless Clad Nakiri 170mm With Saya||Takeda-Nakiri||resources > nakiri-knives > wehana > ||Knife Types > Nakiris > Western Handled Nakiris > ||395.000||395.000 ||||||||||||1||1||1||0||||||||Takeda Stainless Clad Nakiri 170mm With Saya. This masterfully crafted blade features a precision 50/50 compound grind with an exceptionally tall, thin edge bevel, offering outstanding cutting performance. The Aogami Super steel core is expertly heat-treated to achieve a Rockwell Hardness rating of 62, balancing durability with superior edge retention and sharpness.
To enhance corrosion resistance and simplify maintenance, the carbon steel core is clad in kurouchi-finished stainless steel. Revered by knife enthusiasts worldwide, Takeda’s knives are often regarded as the gold standard in Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. ||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclassmya||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-as-small-yanagiba-180mm-104.png||||||Takeda Stainless Clad Sasanoha 250mm Wt Saya||TakedaNAS-Sasanoha-Large||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||490.000||490.000 ||||||||||||1||1||1||0||||||||Shosui Takeda, hailing from Nimii, Japan, is an esteemed blacksmith known for his outstanding craftsmanship in creating knives. Utilizing premium Aogami Super Steel, he expertly forges his masterpieces within his compact blacksmith studio. One of his most commendable creations is the Takeda Stainless Clad AS Sasanoha, a large-sized gyuto steeped in tradition.
This knife features a double-edged blade, making it compatible for both left and right-handed users. It's lightweight, thin, and has a cutting ability that is nothing short of a dream. The knife excels not only in carving and slicing tasks but is also ideal for delicate tasks such as filleting. This makes it an excellent all-purpose preparation knife suitable for professionals, as well as an ideal multipurpose knife for domestic use. Here are the details of its specifications. Each knife is a unique piece, skillfully hand-forged and completely original.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tastclya22||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-yanagiba-220mm-13.png||||||Takeda Stainless Clad Yanagiba 220mm||TakedaNAS-Yanagi220||specials > forknco > takeda-knives > ||Resources > For Knife Collectors > Takeda Knives > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.
The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. ||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tallnakiris||item.||solidtemplate||nakiri-knives||https://s.turbifycdn.com/aah/chefknivestogo/tall-nakiris-94.png||||||Tall Nakiris||||resources > nakiri-knives > ||Knife Types > Nakiris > ||||||||makovgdatana||||||||0||1||0||0||||chkiwh2na161 da52tana16 ensrna16 kiri1 makovgdatana mabl2natanau matsubara2 mag3na16 dalesptana17 mawafabl2na1 mabl2wafatan ensrtana18 mag3natana18 moastanacu moastana maokbl2tana yoastana18 yubl2tana18 hish1tana18 yofuwh1tana ||||This is a new category and we'll be adding more of them during 2018. Tall nakiris could also be named baby cleavers since they're longer and taller than a normal nakiri knife and have a small cleaver vibe to them. Very fun to use with the extra height these provide. Any cleaver we have over 55mm tall will be put in this section as well as the section for handle type. This section is organized by blade length and then by the manufacturer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tanakakurouchi||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-kurouchi-69.png||||||Tanaka Blue #2 Kasumi||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||shtabl2sa16 takugy24 shtabl2de18 ||||The Tanaka Kurouchi knives are made with blue paper steel and ho wood handles. These are a great value for blue steel paper #2 steel. Rockwell hardness on these knives is approximately 62-63.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shtabl2sa16||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-blue-2-santoku-165mm-115.png||||||Tanaka Blue #2 Migaki Deba 180mm||TA-KA180DE-PB||resources > deba-knives > dekn18 > ||Knife Types > Deba Knives > Deba Knives 180mm > ||189.950||189.950 ||||||||||||1||1||1||0||||||||Shigeki Tanaka is a blacksmith from Miki City Japan and is the man who masterfully crafted this deba knife with a refined Kasumi finish and hand-engraved kanji on its face. Its soft iron cladding and Aogami #2 core steel make it a top-tier carbon steel knife capable of holding razor-sharp edges through extensive use. The blade's thick one-sided grind provides exceptional performance when breaking down fish. The handle is a simply authentic ho wood D shape that you would find in most knife shops in Japan. Each knife is unique due to its handcrafted nature, and it is essential to dry the blade after washing to prevent rusting.
Average rating is 4.5
By: Umberto
Sonoma CAThis knife is a joy to use. I like to think of this knife as the project car. It’s "all there." But it needs lots of work on the stones. The handle is not that great.
It’s a knife with rustic charm. A thin cutting edge backed by a robust spine makes this a very food work horse candidate. 3 stars for fit finish and out of the box presentation. Solid 4 stars once the edges get polished up.
Before you pass judgement on the blade,give it a chance.
Carrots are no match :)
0.3It’s a knife with rustic charm. A thin cutting edge backed by a robust spine makes this a very food work horse candidate. 3 stars for fit finish and out of the box presentation. Solid 4 stars once the edges get polished up.
Before you pass judgement on the blade,give it a chance.
Carrots are no match :)
By: Jon
CAFantastic knife made by one of the rising stars of Japanese blade making.
0.3
The popular Blue Paper #2 carbon steel is used as the core of this knife, which Shikegi-san hardens to 60+ HRC. The hagane is covered with a softer stainless steel to add strength and shock resistance. The cladding is treated with a very appealing nashiji, or pear skin, finish. Of course, as with any carbon knife, the blade edge will discolor with use. This patina is quite normal and in fact further aids in the protection of the core carbon steel.
This gyuto a great example of his skills with Blue #2 steel. Blue Paper #2 carbon steel is one of the most popular steels for the making of kitchen cutlery. Tanaka-san hardens it to 62 HRC and clads it with a softer stainless steel to add strength and resilience. The cladding is treated with a nashiji (pear skin) finish.
These are medium weight knives that have a stiff and controlled feel. The blade is well proportioned with an overall cutting edge length of 208mm coupled to a 49mm blade height at the heel. The spine is quite thick above the heel but tapers to a very nicely realized thin tip.
These are really nice artisanal handmade knives that epitomize the blacksmith art. Enjoy!
These Tanaka bunka knives are real performers because of their fantastic convex grind, allowing the blade to easily slip through food items. Tanaka knives come with a very sharp edge out of the box and will likely not need much more than a stropping to achieve a wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife enthusiast.
Tanaka-san makes his knives in his small workshop located in Miki City. He works there with a small crew of artisans who collectively put out some of the best looking and performing knives we sell. In particular, his gyutos are ground masterfully with a very graceful convex that will shed food as well as any knife out there. Tanaka knives are well known for coming out of the box swinging with a really nice working edge already in place. Most people will not need more than a little bit of strop time to really get these blades screaming sharp.
For a good feel of what you can expect from this knife, check out the demonstration video below. Please note this one has a custom handle whereas the video shows the standard handle. But don’t worry, you will get the custom one pictured!
These Tanaka nakiris are real performers because of their fantastic convex grind which allows the blade to slip through food items with ease. Tanaka knives come with a very sharp edge out of the box, and will most likely not need much more than a stropping to achieve a truly wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife aficionado.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tanakadamascus||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-sekiso-damascus-56.png||||||Tanaka Sekiso Damascus Blue 2||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||tasebl2gy24c tasebl2gy27c tasedabl2ya2||||||||0||1||0||0||||tabl2sesa16 tasebl2dabu1 tasebl2dagy2 ||||The Tanaka Sekiso series of knives by Tanaka features handmade custom knives that are hot forged with Damascus blades. The core blade is made from Hitachi Blue Paper Steel. The knives come with a wood handle and buffalo horn ferrule. These are excellent quality knives and have superior sharpness and durability out of the box.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tanaka-knives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-knives-53.png||||||Tanaka, (Shigeki)||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||1.000 ||||1||1||0||0||||allshtakn tanakadamascus tabl2na tanakakurouchi shtamagisa16 ||||Tanaka knives are made in a small traditional workshop in Miki City by Shigeki Tanaka and a small crew of his employees. Each Tanaka knife is hand-forged in the traditional way, as it has been done for hundreds of years in Japan. Tanaka-san is turning out excellent knives at a reasonable price. We have proudly offered these knives since 2008.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yota1||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-52.png||||||Tanaka, (Yoshikazu)||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||yotabl1pe12 yotabl1pe15 yotabl1bu16 yotabl1na18 yotabl1gy18 tabl1kugy21 yotabl1gy24 yotabl1gy24b yotawh2bu16 yotawh2gy24 ||||Yoshikazu Tanaka Blue #1 Kurouchi. Mr Tanaka is a master blacksmith that works along with his two sons in Sakai, Japan. His blades are exquisite and he works with many of the best sharpeners in Sakai.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|taniknives||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/tani-knives-62.png||||||Tani Knives||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||tash2de15 tash2de16 ebwh2na16 ebuchibunka tash2de18 tash2us18 ebwh2gy211 tawh2gy24 tash2ya21 tash2ya24 tash2ya27 tash2ya30 ||||Here are some stunning knives from second-generation blacksmith Yuzou Tani, who works in Sakai, Japan. Born in 1962, Tani San has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ebuchibunka||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/ebuchi-bunka-95.png||||||Tani White #2 Bunka 170mm||OE-TA-101||shopbysteel > white2steel > taniknives > ||Shop by Steel > White #2 Steel > Tani Knives > ||185.000||185.000 ||||||||||||1||1||1||0||||||||We recently added this new line of knives to our store and we continue to be impressed by their quality construction and great value. The fit and finish is of a high grade and the grinds are very well executed. They are made from Shirogami 2 high carbon steel which is hammer forged san-mai style with a soft iron cladding. This popular alloy has very good edge holding and very high working hardness. This means that it can be ground to exceptional sharpness, which it retains for a long time. These blades are prone to oxidation, which means care must be taken to keep them clean and dry between uses.
We really like bunka knives and they are gaining in popularity in the west due to their compact dimensions and versatility. They feature a relatively tall blade and a gently curved belly which makes for good hand to board clearance and application in all cutting styles. The pointed tanto style tip is great for detail work and getting into tight places. They are definitely one of the coolest looking knives! This great aesthetic is enhanced with some lovely contrasting finishes on the blade face. A well-made keyaki wood and brown pakka wood handle enhances these good looks.
This is a knife with some heft to it as it measures about 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side (ura) and the front features a nice primary bevel with a small micro bevel on the edge. The Tani Shirogami 2 Deba has an octagonal-shaped magnolia wood handle with buffalo horn ferrule, which perfectly matches the look and balance of the blade.
The Tani White #2 line of single-bevel knives is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. We think you will be too!
Fast forward a few hundred years and the deba still occupies a spot on the podium in the Japanese kitchen, along with its trinity siblings, the yanagiba and usuba.
Tani makes this knife out of White #2 steel, a Hitachi product that is favored by many makers, especially when building single-beveled blades. It has a great ability to be sharpened to the most acute angles, which is very desirable when making knives with this geometry. The core is clad ni-mai style with a soft iron. It has a migaki (polished) finish on the upper blade road and a soft satin below it down to the exposed core.
The traditional and finely finished octagonal handle is made from magnolia wood and buffalo horn.
Yuzou Tani is a smith who works in Sakai, Japan. Mr. Tani was born in 1962, and he has been in this job for over 35 years. The company bearing his name was established 50 years ago by his father, who is the 1st generation. Tani-san makes all of his blades by hand and also laminates the steel himself.
The edge steel used by Tani for this beautiful deba is Shirogami # 2 high carbon steel, which is made by Hitachi Metals. This steel is a crowd favorite and Japanese smiths are drawn to use it in their single-bevel knives due to its ability to take a very acute edge. He laminates the inner core with a soft iron for strength and durability. As it is also a reactive cladding, care needs to be taken to clean and dry the blade between uses.
This is a classic deba, so it is single beveled and is only useful to right-handed users. This particular knife comes with a simple but elegant octagonal magnolia wood handle with a buffalo horn ferrule. Together with the stunning blade work, this is a knife that is both functional and beautiful.
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed!
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed!
The construction is hammer-forged san-mai with the core steel being clad with a soft iron that covers both sides of the core but is not wrapped over the spine, so the core is exposed at the edge and spine. The primary bevel starts about 2/3 down the face and is given a nice hairline fish. This contrasts very well with the migaki (polished) finished main face. Construction and fit and finish are very well executed, especially for a knife at this price point.
The octagonal handle is made from keyaki wood with a brown pakka wood ferrule.
The Tani Shirogami 2 Usuba has a "higashigata" style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared-off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade-heavy bias. This extra weight maximizes the efficiency of the cutting style called "utsu," where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.
This knife is made with a core steel of Shirogami 2 and covered on one side with a soft iron layer. This is called ni-mai awase, or single-side cladding, and the resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional magnolia wood and buffalo horn handle with an octagonal profile completes the package.
Tani san is a second-generation craftsman who plies his trade out of his shop in Sakai City. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, but he laminates the steel, too.
The blade is made from a popular steel called White #2. This is a very good steel for knives as it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture than single steel types.
The grinds are extremely well executed, as are the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba.
This good-looking and attractively priced, medium-length yanagiba is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries. We admire this ability very much as it is a skill that is disappearing from many shops and manufacturers.
The look of the knife is also as traditional as it gets: simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a satin matte finish. The transition from that to the visible White steel inner core results in a knife of simple beauty. The finely engraved kanji script and traditional octagonal magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture.
We really like blacksmiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, he laminates the steel too. In the case of this stunning yanagiba, his steel of choice is the popular Shirogami 2 high carbon steel. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer-forged ni-mai style with a soft iron cladding. The single-bevel blade is finished to the highest standards and features a lovely transition at the primary grind between the cladding and the blade edge. All of the work is carried out by Tani-san himself.
The octagonal handle is made from keyaki wood with a brown ferrule. This is a very fine yanagiba that is entirely made by one man. Given the very affordable price, it represents an amazing opportunity to own a classic Japanese slicer made in the traditional way.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule.
For kitchen use only. Do not use on knives or other easily scratched surfaces.
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoblwa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-80.png||||||Tenugui Towel Blue Waves||33220||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetobufi||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-80.png||||||Tenugui Towel Bubble Fish||33041||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetodr||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-56.png||||||Tenugui Towel Dragonflies on Navy||33202||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetodrfl||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragon-flies-56.png||||||Tenugui Towel Dragonflies on White||33042||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetofi1||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fireworks-78.png||||||Tenugui Towel Fireworks||33221||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetogroc||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-green-octagon-46.png||||||Tenugui Towel Green Hexagon||33465||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tenugui3||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-harvest-109.png||||||Tenugui Towel Harvest||50216||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoniow||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-77.png||||||Tenugui Towel Night Owls||33236||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetopa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pandas-80.png||||||Tenugui Towel Pandas||33356||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoye||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-yellow-80.png||||||Tenugui Towel Pumpkin Spice||51655||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 70mm x 90mm.
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|newtakedatowel||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/new-takeda-towel-76.png||||||Tenugui Towel Sakura Stripe||33043||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||0.200 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetosmsa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-81.png||||||Tenugui Towel Small Sakura||33213||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoum||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-umbrellas-81.png||||||Tenugui Towel Umbrellas||33462||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoar||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-armor-111.png||||||Tenugui Towel: Armor||50073||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetoch||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-76.png||||||Tenugui Towels Chrysanthemum||33484||knife-accessories > masks > ||Accessories > Tenugui Towels > ||9.950||9.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tema||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-176.png||||||Tenugui Wall-Hanging Kit||60103||knife-accessories > masks > ||Accessories > Tenugui Towels > ||26.000||26.000 ||||||||||||1||1||1||0||||||||Our Tenugui Wall-Hanging Kit features two clips: one for the top of the tenugui and one for the bottom. This makes displaying your tenugui easy! The small magnets help to keep your tenugui secure. The Tenugui Wall-Hanging Kit also features black string to bind, tie, and hang it. They also used 2 different colored woods so you can choose a light or dark color by flipping it around.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|test-product||item-1||solidtemplate||archive||https://s.turbifycdn.com/aah/chefknivestogo/test-product-78.png||||||Test "Product||test-product||archive > ||Archive > ||1.000||1.000 ||||||
Average rating is 3.7
By: Ian Torrey
Sausalito CAI love test products!
0.3By: mark richmond
madisonI like it
0.3By: Ian Torrey
Test Town CAThis is another test
0.3Average rating is 5
By: Roger Sutton
Greensboro,NCThe wenge cleaver stand does its job very well - my CCK small cleaver is always ready at hand.
0.3This Cleaver Stand is designed to hold your knife or cleaver in a compact yet attractive stand that can sit on your counter for easy access. A CKTG exclusive! Knife sold separately. It's made with Sapele wood and measures about 5" x 1.5" x 1.5". The slot is about 3.3 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, or similar. This stand does NOT fit the Bone Chopper.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tikntapa||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/tinker-knives-tank-patch-4.png||||||Tinker Knives Tank Iron-On Patch||Tank-Patch||specials > linecooks > stickers > ||Resources > For Professionals > Stickers > ||13.950||13.950 ||||||||||||1||1||1||0||||||||Introducing the Tinker Knives Tank Iron-On Patch! Show off your love for precision craftsmanship with this bold, durable patch. Featuring the iconic Tinker Knives tank logo, this iron-on patch adds a rugged, stylish touch to jackets, bags, hats, and more. Whether you're a knife enthusiast or just love unique gear, this patch is the perfect way to make a statement. Built to last, easy to apply, and designed to stand out--get yours today! Measures 4 inches wide and 3.5 inches tall.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toangu||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/togrip-angle-guide-78.png||||||Tojiro Angle Guide||F-443||knife-accessories > addonitems > ||Accessories > Add On Items > ||12.000||12.000 ||||||||0.010 ||||1||1||1||0||||||||TOGRIP Knife Sharpening Angle Guide
The TOGRIP angle guide is a clever little tool designed to make sharpening easier and more consistent. Its dual-sided design lets you use it with both large and small knives, giving you flexibility no matter what you’re sharpening. Simply slide the guide over the spine of your knife, and it instantly sets a precise sharpening angle.
Clear English instructions are printed on the box, and we think this is one of the best angle guides on the market today. The TOGRIP features large ceramic glides that ride smoothly on your stone, protecting the plastic body from wear. For extra care, we recommend applying a strip of blue painter’s tape on your blade to avoid any minor scuffs where the guide contacts the steel.
This model is fixed to a single angle (specified on the packaging) and is intended for double-bevel knives only. It’s a great way to build confidence and develop proper technique before moving on to freehand sharpening using muscle memory.
Not suitable for single-bevel knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatse||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-series-95.png||||||TOJIRO ATELIER CLASSIC||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||toatcldape10 toatvgdape15 toatvgdana16 toatcldasa17 toatstdagy241 toatcldagy24 ||||
TOJIRO is well known for their production knives but few people realize they have a team of traditional blacksmiths under the supervision of Tomo Matsumura and they turn out exceptional knives like these beauties made with 63-layer Damascus.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toatstdagy241||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-stainless-damascus-gyuto-210mm-148.png||||||TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm||TA-G210||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||455.000||455.000 ||||||||||||1||1||1||0||||||||Elevate your cooking skills with the TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm. Experience the perfect balance of form and function with this knife, which boasts a VG10 stainless steel blade with a sharp and long-lasting edge and a breathtaking nashiji Damascus design. Expertly crafted by Matsumura and his skilled crew at the TOJIRO factory in Sanjo City, these knives deliver exceptional sharpness that can compete with even the finest stainless steel blades. Upgrade your kitchen game and unleash your culinary potential with this unbeatable blend of style and performance.
TOJIRO BASIC DAMASCUS. These are newly updated with better contrast in the Damascus steel for a more attractive look.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirodamascus1||item-1||solidtemplate||tovgda||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-damascus-56.png||||||TOJIRO BASIC DAMASCUS Gyuto 180mm||F-332||specials > linecooks > tojiro-knives > tovgda > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC DAMASCUS > ||90.000||90.000 ||||||||||||1||1||1||0||||||||There simply is no better value out there for expertly treated Damascus clad knives than the TOJIRO BASIC DAMASCUS series. The line boasts a core of premium VG10 steel clad with 37 layers of softer stainless steel, finished in a beautiful Damascus pattern that is unique to each blade. TOJIRO's treatment of the VG10 is excellent and the edge gets incredibly sharp, maintaining a high level of keenness through serious use. These knives are considered to be some of the best intros into the world of Japanese kitchen knives because of the extreme value they bring to market with very, very high-performing blades.
The 180mm TOJIRO BASIC DAMASCUS gyuto is perfectly suited for work in tighter cutting spaces or for those who appreciate the dexterity provided by a smaller blade. The pattern is incredibly versatile and can handle chopping, slicing, some detail work, and even poultry and fish duty. This particular knife is relatively unique amongst the line as there is a visible secondary bevel and a more compound grind.
TOJIRO's Damascus nakiri in 165mm format is a wonderful hybrid knife combining the features of a usuba and small cleaver. This knife is a vegetable cutting machine and can also be applied in most tasks that one would traditionally use a chef's knife to accomplish. This pattern is very accessible and quite popular amongst home cooks.
TOJIRO's Damascus santoku in 170mm format is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.
Crafted with premium Japanese knife steel, VG10, this blade delivers unparalleled sharpness and maximum edge retention. Its convex ground blade ensures that the edge lasts longer, making it a durable and effortless tool to sharpen.
The VG10-clad blade features a sleek half-blasted finish, while the core is made of VG10, and the outer layers are constructed with 13 chrome stainless steel. The handle is crafted from reinforced, laminated wood for superior grip and control.
Experience the precision and sharpness of TOJIRO, proudly made in Japan.
The nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping.
The handle is made from reinforced black pakka wood, which is a tough but light material widely used in professional circles. The thin grinds and partial tang reduce the weight of this blade and make it an easy-to-use cutter for most home cooks or those wanting a knife for more rugged or portable use.
135mm is a medium length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpvgna161||item-1||solidtemplate||tojirodpa1||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-vg10-nakiri-165mm-162.png||||||TOJIRO BASIC Santoku 165mm ||F-316||specials > linecooks > tojiro-knives > tojirodpa1 > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC > ||45.000||45.000 ||||||||||||1||1||1||0||||||||Introducing the ultimate vegetable cutting machine: our versatile knife that surpasses traditional chef knives in its ability to handle various tasks. This santoku pattern is a favorite among home cooks, and TOJIRO specifically designed it with this subset of chefs in mind. Its thin blade and simple handle design create a lightweight and maneuverable tool that you'll love to handle.
Experience the extraordinary combination of affordability and quality with this santoku. It serves as the perfect entry point into the world of Japanese knives, allowing you to explore this unique blade style without breaking the bank. Additionally, it's an excellent companion for your backyard barbecues or camping adventures. These knives offer exceptional value, crafted with top-notch materials. Prepare to be amazed by the impeccable construction and finish, especially considering the surprisingly affordable price.
Revolutionize your cooking experience with the TOJIRO BASIC santoku knife — a great knife at an unbeatable value.
The blade has a full tang and a composite wood handle which is attached with three stainless rivets. The handle not only looks good but feels comfortable and secure during use.
We are quite amazed at the high quality of this simple kitchen knife given its extraordinarily low price.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tochsakn||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-pink-250.png||||||TOJIRO Children's Santoku Knife Pink||FC-620||resources > santokuknives > wehasa > ||Knife Types > Santokus > Western Handled Santokus > ||25.000||25.000 ||||||||||||1||1||1||0||||||||We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirodpseries||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-111.png||||||TOJIRO CLASSIC||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tojiro3pcset todpgiset todppekn70 todppakn90 todppe12 todpstkn12 topakn12 todputkn15 todpbokn15 todpbu16 todpna16 todpsakn17 todpchkn18 todp18pe todp21pe tojiro-dp-f-8081 todpki21 todpsa21 todpbrkn21 todpchkn24 todpslkn24 todpchkn27 todpslkn27 toitkbrkn tojirosteak tojiro-kitchen-shears chblfekn3pcs tojiroknifebag ch8pcknro tonalest to ||||TOJIRO CLASSIC (formerly DP) knives are famous for their excellent steel and great value. Tojiro is based in Sanjo, Japan, and their flagship line uses VG10 stainless steel with durable black micarta handles. These very popular blades are highly recommended for customers who want the best bang for their buck.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojiro3pcset||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-3pc-set-284.png||||||TOJIRO CLASSIC 3pc Set||DPGiftsetA||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||223.000||223.000 ||||||
Average rating is 4.8
By: Adam Kantor
Los Angeles,CaHaven’t used it a ton so far,but everything i have done its worked great. super sharp out of the box. chef’s knife is the perfect length. utility knife works great with smaller items and as a boning knife. you can’t find any better knives for this price.
0.3By: John Butkofsky
Northumberland,PaYour service is super and the knife set is great razor sharp right out the box I would recommend them.
0.3By: James Marx
Salem,OHChef Knives to go was very prompt. I ended up buying the Tojiro 3 piece set upon Mark’s recommendation. I highly recommend these knives. I have been a German knife fan in the past. The Tojiro set is a remarkable value. Sharp (very). Good balance. Finished well. Thanks for the recommendation.
0.3By: Rob Pevitts
Medellin,ColombiaI bought this set for one of my cooks,for the price they are incredible,took a great edge,my only complaint is the handle on the gyuto is rather bulky. Great customer service from Mark and ultra fast shipping. Thanks!
0.3By: Andy
Wylie,TXI’m very impressed with the service. I have placed the order on Jun 5,at 2:00am. And the same morning at 10:00 am,my order was already with Fedex poeple. I have received my order today Jun 7. Pretty fast service and delivery. All three knives are SHARPPPPPPPPP! There may be some tiny imperfection here and there on the knife edge,but I can not see them with naked eyes. I had to use 3X magnification glass to see them. I do that whenever I sharpen my knives too. All in all,I’m very please with this set. Will definitely buy another set for my best friend.
0.3By: Joe
San Francisco,CAAwesome set. GREAT VALUE!! These tojiro knives are as awesome as the reviews say!
0.3By: Richard
Walnut CreekThe knives are sharp.
I did not like the perpendicular ridges to the edge,on the blade.
These ridges would make vegetables stick to the blade.
I polished the side and fixed the issue.
0.3I did not like the perpendicular ridges to the edge,on the blade.
These ridges would make vegetables stick to the blade.
I polished the side and fixed the issue.
By: Rob
WyomingI’ve been working in kitchens for several years,this has led to my mild obsession with collecting kitchen knives. In my kit I have Shuns,Globals,Macs,Wusthofs,etc. but for day to day use I use a Tojiro.
The balance,ease of maintenance,edge holding,and handle comfort of these knives exceeds everything else in my quiver.
0.3The balance,ease of maintenance,edge holding,and handle comfort of these knives exceeds everything else in my quiver.
By: Daniel Bell
Kennewick,WaThis set is a good bargain on some very sharp knives. I like everything about them except the handles which are quite "blocky." I got out some sandpaper of various grits and reshaped the handles,following the contour of the bolster to make a more radiused handle (I am sure I voided my warranty). The handle material responds well to shaping. I used a wipe-on poly finish to seal the handle and the results look and feel better than the original. I think Tojiro could do themselves a favor if they paid more attention to their work on handles!
0.3By: Rick
I just got my awesome Tojiro DP set and let me tell you,is amazing and the box that comes with it is awesome,I really don’t know if I should use them or put them on display in my kitchen!! well it is an amazing product and company. Thanks so much Rick and Knives to go!!!!
0.3By: Adonis
Portland OregonI got to exited and forgot to rate this awesome item!!!
0.3By: Olga
Port Moody,BCThe sharpest knife I have ever owned. Love it.
0.3By: Philip Montrasio
Milano,ItalyExcellent knifes for their price.
0.3By: JP
KansasGreat entry level professional knives.
I’ll report back after the first year of use.
0.3I’ll report back after the first year of use.
By: Robert
Toronto,OntarioAwesome,very sharp. Will order more soon.
0.3By: Jae
CTPurchased these after reading any review and trying many knives at local stores. Of all those I tried,these seemed the best at their price point,and a month after receiving them,I have no regrets.
Compared to the set I had before (hand me downs of unknown brand) these cut like a dream. I haven’t hit them with a sharpener yet,because they don’t seem to need it.
I’d highly recommend these to someone looking for a lightweight alternative to European style knives.
0.3Compared to the set I had before (hand me downs of unknown brand) these cut like a dream. I haven’t hit them with a sharpener yet,because they don’t seem to need it.
I’d highly recommend these to someone looking for a lightweight alternative to European style knives.
By: Manny C
Cuberland RIArrived as described. I have used them for a month and they look like new. Very sharp. I would recommend them.
0.3By: Manny C
Cumberland RiI have owned these for one month. They were very sharp when they arrived and see,to be holding the edge nicely. Good product
0.3This is our best-selling knife set on the website. The TOJIRO CLASSIC 3-piece set includes the following knives:
Average rating is 5
By: Lee
Pensacola,FloridaFor the price you cannot go wrong buying any of the Tojiro DP line of knifes. I started out by buying 2 of the MAC Pro series knifes but decided to try the Tojiro DPs and I now have 5 of them. In my honest opinion they beat the MAC and even the more expensive Shun line of knifes hands down in workmanship looks and sharpness. I kid you not when I tell you that every Tojiro DP knife I have received so far from Chef Knifes To Go have came sharp enough to shave the hair off of my forearm,which is how I test my knifes when I sharpen them at home.
0.3The TOJIRO CLASSIC series is widely considered to be one of the premier introductory Japanese knife lines available. That said, without qualification, it is also one of the most popular Japanese knife brands, which speaks to the remarkably high level of performance delivered for a relatively modest price. Indeed, many savvy cooks turn to the CLASSIC series when exploring new patterns. The formidable breadth of offerings in this line, combined with a tremendous application of stainless VG-10, make TOJIRO CLASSIC knives a natural choice for collection expansion and technique development.
The bird's beak shape of this 70mm paring knife excels at in-hand peeling applications. Many professional cooks love this design as it allows one to tourne vegetables, a staple technique in French cuisine, with unparalleled ease. The stamina wood handle is perfectly sized and contoured for maneuverability and is completely flush with the bolster and rivets. Incredibly light and ergonomic in feel, this knife is designed to prevent hand fatigue through prolonged peeling work.
The knife is asymmetrically ground, exhibiting a flat grind on the left hand side of the blade and a convex grind on the right. This blade and edge grind will make for an exceptionally sharp edge that will guide true and release rinds, skin, or other peeled matter prodigiously.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|topakn12||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-utility-knife-150mm-148.png||||||TOJIRO CLASSIC Boning/Utility 150mm||F-802||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||69.000||69.000 ||||||
Average rating is 5
By: slimman
Everett WA.Great petty. Nice thin knife. Great geometry. Just got this one and am loving it.
0.3By: cmon
Gulf Shores,ALA very sharp OOTB knife. Fit and finish are good. The 3 layers of steel show up well. I use it almost as much as my 8" chef knife.
It’s hard to beat this one for the price and quality.
I like to cook and just recently decided to get some high quality knives.
This Tojiro seems to be up there with some selling for much more.
0.3It’s hard to beat this one for the price and quality.
I like to cook and just recently decided to get some high quality knives.
This Tojiro seems to be up there with some selling for much more.
By: BCoates
williamsburg,vaThese knives are great. I just purchased this knife and also have a tojiro santoku which I use every day. Highly recommended for professional use. Great price. Maintains a beautiful edge. Sharpens easily on a wet stone and if you’re using a steel it comes instantly back to life. Awesome if you work in a kitchen and need knives that can withstand constant use without losing their funtionality. Great knives.
0.3By: Ari
NYC,NYThis is a scary-sharp,well balanced knife with excellent fit and finish. For medium size work -- taking the skin off of mangoes,some delicate fish cuts -- this knife simply rocks.
0.3By: RBarberio
SLC,UT150Petty a perfect match to 210 Chefs. A great knife at a good price
0.3By: Bulent Erdem
Cincinnati ohAwesome knife.
0.3By: Justino
Rapid city,SDRecently bought this utility knife. I use it everyday at work for hours at a time. Factory edge still sharp,honed it once since purchase. Wanting to see how far it’ll go. Unsure at first,i picked this one just to have something to play around with. Definitely a must have,of the 3 other knives I bought here,this one is my favorite. She’s sleek and light. Reliable to any ninja in the kitchen.
0.3By: Alex Wojciak
Marco Island,FLSlicing fruit was never so exciting. No regrets with this knife.
0.3By: Thad
New Orleans,LAGreat knife. Bought this for plating proteins and love it. OTB super sharp and a few passes on the stone every couple of days keeps it that way. Very light and easy to use.
0.3With their CLASSIC line of knives, TOJIRO has established an industry benchmark for value-oriented performance cutlery. These knives marry wonderful grinds, balance, and expertly treated premium steel with durable Western handles made of black stamina wood to create one of the bestselling introductory lines of Japanese knives on the market. At the core, TOJIRO CLASSIC knives boast stainless VG-10, which is treated to achieve an incredible balance of sharpness, retention, durability, and refinement. The core is then clad with softer stainless steel to improve the integrity of the blade and ease of sharpening. For the price, there are very few other knives that can compete in overall quality of construction and performance. Truly an excellent value is presented with these blades.
The TOJIRO CLASSIC 150mm utility knife is a versatile blade that can excel in many kitchen applications. The dimensions of the knife make it accessible for any user and adept at smaller chopping tasks, peeling, and slicing work. While not designed to plow through bone, this knife can be used for filleting smaller fish and breaking down a chicken with the proper technique.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpbu16||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bunka-160mm-171.png||||||TOJIRO CLASSIC Bunka 160mm||F-795||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||87.000||87.000 ||||||||||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC Bunka (TOJIRO calls it a kiritsuke) is one sweet-looking and performing knife. TOJIRO makes a huge number of different knives that span the gamut of steels, shapes, and price points. This bunka is from their CLASSIC series of stainless steel knives made with the ubiquitous steel, VG-10. The alloy is treated to achieve an incredible balance of sharpness, retention, durability, and refinement. The core is then clad with softer stainless steel to improve the integrity of the blade and ease of sharpening.
The TOJIRO CLASSIC bunka boasts a super-fine tip that provides excellent performance. It is not as tall as many bunkas and has a bit of a belly to the edge. This allows for some rocking techniques to be employed along with the usual chop and push cuts normally associated with a bunka.
A CLASSIC DP knife comes with a very nice black micarta handle that exhibits a wonderful fit and finish that will hold up even after many years of hard use. A stainless steel tang and rivets add to the knife's strength and aesthetic appeal, which is further enhanced by the addition of some nice etched kanji. Please note, our sayas DO NOT fit this knife. We recommend the blade guard instead.
For the price, there are very few other knives that can compete in overall quality of construction and performance. Truly an excellent value is provided with these blades.
The TOJIRO CLASSIC series of knives is widely regarded as the ultimate introduction to premium Japanese cutlery. With its exceptional core VG-10 steel, stainless-clad construction, precise blade geometry, versatile edge profile, and superior fit and finish, this series offers unbeatable quality at its price range. Furthermore, the blades are expertly convexed, while the tapered spine on most knives in the series enhances balance and dexterity. Additionally, the flush handle surfaces provide maximum comfort, making these knives ideal for extended use. It's no surprise that these knives are a top choice for value-conscious professional and home cooks in both Japanese and Western kitchens.
This gift set has three knives that are some of the most popular sizes at a discount. Each set contains the following:
Average rating is 4.5
By: Rob Babcock
SF,SDI really like this one. The Gokujo is basically a Japanese version of a Western boning knife. The fit & finish is very good and it was exceptionally sharp OOTB- I felt no need to sharpen it before taking it to work. The only minor quibbles I have are that the unsharpened portion near the heel end of the blade is a bit larger than it would need to be,and that the knife was a little larger than I thought it would be.
All in all this is a superb knife and a screaming bargain at the price.
0.3All in all this is a superb knife and a screaming bargain at the price.
By: Eric
Ottawa,ONproduct better than i hoped for,delivered as promised,very pleased
0.3The TOJIRO CLASSIC line of knives is the gold standard for high-performance Japanese cutlery offered at accessible price points. Indeed, the CLASSIC series has been a favored entry point for many accomplished home and pro cooks to the world of fine Japanese kitchen steel for many, many years. TOJIRO employs VG-10 stainless steel at the core of their CLASSIC line. The maker has expertly treated this steel to provide a cutting edge that can achieve extreme levels of sharpness, exhibits great retention properties, and is easy to maintain and sharpen. The cladding on these knives is a softer stainless steel, which adds to the ease of sharpening and integrity of the blade. Fit and finish are high with beautifully integrated bolsters, and flush rivets and tang with the stamina wood handle.
The TOJIRO CLASSIC gokujo is very similar to a Western boning or fillet knife and should be a familiar pattern for most cooks. The accentuated curvature of the blade makes this knife particularly good at filleting smaller fish like trout, stripers, or red snapper, as well as boning work that may require a thinner, more dexterous blade.
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Average rating is 4.4
By: Andre
Good knife overall. I bought it for a gift,and although it’s too small for me,it came sharp and does the job for the person intended. I was thinking about the Santoku,but I feel this shape is more useful.
0.3By: John C.
Fort Myers FLThe most popular knife in the kitchen! Excellent value,sharp right out of the box,a pleasure to use
0.3By: Zach
Troy,NYGreat little knife. Very sharp edge out of the box,and the handle is much better than I expected after hearing that the handles on the DP line are too boxy. This is a good length if you want a nice agile knife with the shape of a gyuto but the size of a utility knife. I would definitely consider buying another knife from this series in the future.
Service was excellent as well,and shipping was very fast.
0.3Service was excellent as well,and shipping was very fast.
By: Dean
New YorkGreat out of the box but needs to be sharpened. It has a weight to it at first which turns into being helpful with the heavier prep which it is sometimes meant for(pumpkin.) Handle is comfortable but not amazing. Its great for working in small spaces.
0.3By: Kai
WashingtonShipping was amazingly fast and allowed me to get it just in time for someones birthday.
Amazingly sharp right out of the case. I let it go while resting it on a tomato and it fell right through! The knife is also very comfortable in my hand for periods of time.
0.3Amazingly sharp right out of the case. I let it go while resting it on a tomato and it fell right through! The knife is also very comfortable in my hand for periods of time.
By: Dale
Rochester NHF&F is just ok but it’s also not the most expensive knife. After reading reviews I expected a little more sharpness ootb but after I opened it up there was no problem with getting a nice edge on it. A little lighter than expected but will make for a good little line knife where space is limited.
0.3By: michael v.
philadelphiaI admit to being somewhat skeptical because of the price,as we have some very expensive top of the line knives in our kitchen. This equals the others’ performance,and I mean solidly equals. It sharpens easily,and holds an edge. We have budgeted for replacing about 15 knives next year. We’re going with Tojiro. Sometimes there are real values in this world. Thank you Tojiro. I do feel it’s unfair to call this "entry level" or a "good introduction" because this is the real deal--what I’ve come to expect from the fin Japanese artisans.
0.3By: Morton Heller
Durham,NCThis is a very good knife and cuts like a laser. It is worth more than it costs. I may be getting more from this maker.
0.3With very, very few exceptions, no other knives offer the breadth of patterns, quality of construction, and high levels of performance that are presented in the TOJIRO CLASSIC family of knives. High-end VG-10 steel is found in the core of this series, which has been treated to provide excellent sharpness, edge retention, and ease of maintenance. These qualities make the TOJIRO CLASSIC line one of the best options for cooks interested in sampling Japanese performance cutlery for the first time. Western handles on the CLASSIC series are rendered in black stamina wood and are seamlessly integrated with the tang and bolster. Indeed, the bolster's curved transition into the blade makes this knife equally comfortable in a pinch or racquet grip. One would be hard-pressed to find knives that are constructed with the same attention to performance and quality at similar prices.
The TOJIRO CLASSIC 180mm gyuto is an excellent knife for those who want the versatility provided by a gyuto pattern but are either lacking copious work space or prefer smaller knives for the heightened dexterity. While a standard length for many Western chef knives, 180mm is considered small for a Japanese gyuto.
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Average rating is 4.7
By: Crazy Cutter
London (UK)Bang for buck this is a superb starter knife if your new to Japanese steel.
The western handle offers familiarity whilst the blade can easily be honed to high octane performance.
0.3The western handle offers familiarity whilst the blade can easily be honed to high octane performance.
By: ravichopra
Bloomfield Hills,MII bought one of these for my mother-in-law (who I like!). Good knife and a great value. About 3mm thick at the bolster,substantial,thicker handles,and sharp OOTB. Fit and finish are more than adequate,particularly for the price.
0.3By: david elliott
This is the perfect knife for anybody looking to get into Japanese knives,or just looking for a step up from his or her everyday chef’s knife.
The fit and finish on this knife is good,and the sharpness is excellent. The knife sharpens fairly easily too!
Highly highly recommended.
For additional details,please see my full review here (just scroll down a little bit) - http://goodgrape.typepad.com/celebrate/2009/07/index.html
0.3The fit and finish on this knife is good,and the sharpness is excellent. The knife sharpens fairly easily too!
Highly highly recommended.
For additional details,please see my full review here (just scroll down a little bit) - http://goodgrape.typepad.com/celebrate/2009/07/index.html
By: blwchef
Seattle,WAExcellent starter knife for the foray into Japanese cutlery. I recommend and have purchased them for my cooks.
0.3By: just getting started
Omaha,NeThis is knife is just unbelievable. I have not used many other knives other than Chicago cutlery,which plains sucks imo. All that I can say is that this knife lives up to its reputation,plus there’s a reason that this knife finished second only to the Misono ux 10 - it’s that good. I am planning on purchasing the accompanying pairing knife to go with this,as well a sharping stone and a magnetic block to store it in. Definitely a big bang for the buck here!
0.3By: Jan Freed
Los Angeles,CAI love this knife. Sharp and quiet in the hand,almost delicate. Lovely to look at,too. Be very careful when you sharpen it. I put scratches on the knife’s side when doing so. I don’t know of a sharpener that absolutely has no way of scratching the sides,though.
0.3By: Branden Timm
Madison,WIAfter doing much research,I decided to make this my first Japanese knife purchase. I couldn’t be happier. The blade was sharper out of the box than any of my Wusthof knives have been even after professional sharpening. No fit and finish issues whatsoever,just a well made knife at a FANTASTIC price. I would’ve paid at least 150% of the price for this great knife.
0.3By: Thom L
LEWISVILLE,NCI am not sure which is better- the knife or the customer service. Both are great.
0.3By: Thom L
LEWISVILLE,NCI am not sure which is better- the knife or the customer service. Both are great.
0.3By: david
omahavery good knife. home cook looking for a dependable stainless? this is for you.
0.3By: JackH
Portland,ORGreat knife. I bought this as a transitional knife: I wanted the European handle and blade geometry,but a Japanese edge. This knife delivered on both counts.
0.3By: johndoughy
North Richland Hills,TXThis is my all purpose knife. I used the full length of the blade,so it isn’t too short for me. There were 2 burrs on the choil(one in front of the bolster,ouch!),but they were removed easily. The downsides are minor,sharpish angles on the handle end,soft(easily scratched) steel cladding,and a big ugly logo on the left side. Everything else leaves little to be desired. Holds a great edge that’s durable,lightweight,well balanced,and stainless throughout. I abuse this thing and it is good to me in return. Fantastic value.
0.3By: Matt A Stephens
Salt Lake City,UtahJust received the Tojiro DP Chefs knife this morning and gave it to my prep cook. Together we went through 50 lb. onions,15 lbs. lemons,5 lbs jalepenos,and still sharp enough to glide through 25 lbs of tomatoes without honing. Great knife so far. Fit and finish are great. Sharp out of the box. Very fast shipping from Chefs knives to-go. We will be buying more.
0.3By: Ron Ryan
Venice,FLVery sharp out of the box. Holds edge well,easy in the hand,versatile. A good buy. Ron
0.3By: RCD
San DiegoThe Tojiro was purchased as a gift for a family member,so I will not comment on it’s use. However,fit and finish appeared to be just fine. Not on par with a Shun,or the like,but good nonetheless. 4 Stars given for perceived value.
0.3By: Dan
Mountain View,CAWonderfully balanced,light-weight yet substantial and sure. A true joy to work with! Thank you.
0.3By: Frank
RiverviewNice Knife! Sharp out of the box. outstanding price and service will be buying more of this brand. I’m sure you can spend more $ but this is a huge step up from any thing in any retail store.
0.3By: Aaron
Akron,OHHad mine for over four years and very good intro into Japanese knives,takes a razor edge quickly and will last a good while.
0.3By: Richard
Ewing,NJA good knife. Sharp out of the box,very good fit and finish. It can take on an even better sharper edge and retain it.
Given its high performance and reasonable price (cheaper than most Henckels and Wusthof),this knife is a bargain and is a standard.
0.3Given its high performance and reasonable price (cheaper than most Henckels and Wusthof),this knife is a bargain and is a standard.
By: vicmen
truckee CAREALMENTE ESTE CUHILLO EXCEDIO LAS EXPECTETIVAS Q TENIA,ES REALMENTE LIGERO Y CONFORTABLE LO RECOMIENDO AMPLIAMENTE SOBRE TODO POR EL PRECIO
0.3By: Crouch
Warrenton,VAbeautiful,SHARP,easy to use,affordable,need I say more?
0.3By: Max
Philadelphia,PAexcellent,sharp,light-weight,holds an edge.
0.3By: carol wood
raleigh nc 27613This was a gift for my son. He was thrilled and used the knife many times before returning to New Zealand (home). We will make additional purchases as the need arises.
Great service and a great product. thank you!
0.3Great service and a great product. thank you!
By: Patrick
Memphis,TNGreat knife for the price. Like the light weight and balance. Very sharp. I like it better than my Wusthof. My sous chef and cooks are interested in purchasing a Tojiro after using my knife.
0.3By: Michael
lakewood,ohioGreat knife. I bought it as a gift and am wanting one for myself.
Arrived in great shape and in a timely matter. Was razor sharp out of the box. No complaints.
0.3Arrived in great shape and in a timely matter. Was razor sharp out of the box. No complaints.
By: Jiggs
Richmond,VAHave been purchasing knives for my daughter for her new home. The Tojiro DP may not be the best choice for a newbie,but since they are so reasonably priced and take a great edge (at least for a while in somewhat abusive hands) they’ll do until she improves her skills.
0.3By: william k.
Seminole FLThis is my second 2nd 210mm Tojiro DP. As with the first this knife is an excellent value in the under $100 price range
0.3By: ALEC WHITE
Carlsbad,CAThis is a great knife,especially for the price. Light,thin blade and extremely sharp. Easy to work with,it has become my go-to knife.
0.3By: Rick B.
Salem,NHGot this and the pairing knife combo set. These are my first good knives. The feel excellent,well balanced,sharp right out of the box. When I was shopping I handled the Shun’s,the Wusthof and a few others that I read recommendations for and these were def. the best bang for the buck. Thanks to CK2Go for fast shipping and easy transaction. I will tell everybody.
0.3By: Evan
Orange County,CAworth every penny,balance is spot on. sharp as the shun classic i just bought.
0.3By: Eric C.
Bend,ORImpressively sharp,right out of the box. Still getting used to it. Not as much "rocker" from the tip to the heel,as with my german knife. Sort of a long flat section from the heel to middle of the knife (or it’s just a much more gradual curve),so it’s almost like a nakiri combined with a chef’s knife in some ways. If you tend to point with your index finger on top of the blade,rather then pinch,the square edges on top of the blade are still sharp enough to cause discomfort,but not actually cut you. I have a tendency to hold the knife further down on the handle,so I have to consciously choke up on my grip so I’m putting more downward force with my palm,rather than with my fingers pinching the blade,or else the top of the blade tends to rub my index finger raw. Looking forward to getting more of the Tojiro knives.
0.3By: francis endryck
beverly hills,floridaREALLY NICE.MY FIRST REAL KNIVE.I BOUGHT AMERICAN-LAMPSON SHARP. THEY ARE CRAP COMPARED TO THIS !THANKS MARK FOR YOUR INTEGRITY.
0.3By: Sebastian Galdames
St. Paul MNGot one of these for one of my cooks. I was blown away by the value! This knife is the best deal on the net! Fit and finish are both far better than I expected. It handles well and the blade is quite sharp with good edge retention. Id give it four stars for quality and another for value!
0.3By: milo
AmsterdamGreat knive,The finish could have been better but for this price unbeatable. its now my workhorse in the kitchen. The shipping on mark’s side was excellent. I ordered it on monday,it was in the netherlands on friday. To bad stupid netherlands customs took 4 days to process it and they charged me 25 bucks import costs. But with the shipping and Import costs still a great buy and a fair price :) to bad i don’t live in the usa,i would have gone s/chopping crazy!
thank you CKTG!
0.3thank you CKTG!
By: Peter S
Vancouver,BCMy first real chef knife,and I couldn’t be happier. I’ve been using it for about a year and a sharpening steel has been enough to bring the edge back every day.
0.3By: Paul-Antoine
Paris,FranceGood steel,good shape (may be a little on the handle side),sharp out of the box... and a good price :-)
0.3By: David Wachtendonk
Chicago,ILMark,
My dad loved the knife! It was exactly what he wanted. The price was very competitive. shipped quick. I would recommend you.
0.3My dad loved the knife! It was exactly what he wanted. The price was very competitive. shipped quick. I would recommend you.
By: Bo Schinski
Auburn,WAI own a knife sharpening business so I see and handle LOTS of knives. Of course,I USE them as well. The value of the Tojiro DP’s just cannot be beat. These are light,sharp,beautiful knives at a price that makes them affordable for anyone who is serious about cooking. I expect that in years to come,this three-ply design will be a standard in kitchens around the world. The VG-10 steel center ply with a Rockwell hardness of 60 ensures that they will stay very sharp for a long,long time. Although a number of Japanese mfrs produce this style of knives,the Tojiro DP line is the value leader.
0.3By: Thompson Tayloe
New York,NYKnife was well priced and of high quality. Very pleased with my purchase
0.3By: Bob
Hillsboro,OhioHello,
I received my Tojiro DP 210mm gyuto today. I cut up some onions and potatoes with it. The knife worked flawlessly. The blade went thru the onions and potatoes like they were not there.
For the price this knife is a great deal,period....
Thanks Mark for your comments on this knife...
0.3I received my Tojiro DP 210mm gyuto today. I cut up some onions and potatoes with it. The knife worked flawlessly. The blade went thru the onions and potatoes like they were not there.
For the price this knife is a great deal,period....
Thanks Mark for your comments on this knife...
By: section179
Milwaukee,WII’m not sure if this is the norm,but my Tojiro was a bit dull - to the point where it squishes tomatoes. Some sharpening has helped. Other than the edge,I am happy,especially with the fast shipping and great packing.
0.3By: Chas
Boston,MAGreat knife,incredibly sharp out of the box. Balance is great.
0.3By: Bruce Golden
Hudson,OhioThis knife is an incredible value! Extremely sharp right out of the box. Very nice finish for a knife at this price point.
0.3By: Eric
Alberta,Canadaperfect knife in the kitchen,i highly recommend this one...
0.3By: Connie
Manistee,MIA really top quality product - my husband is constantly looking for recipes that require any kind of slicing or dicing. It’s so sharp it slices equally well through a firm potato or very ripe tomato.
0.3By: sps
st paul mnAfter 25 yrs of mostly contented professional,demanding use of heavy German steel,this tojiro is a minor revelation. Prep is faster,easier and looks and eats better than i’ve experienced. I don’t worry my knife will lose its edge before i’m done with a task. I don’t see buying another western knife
0.3By: Joe M
Penfield New YorkI just love these knives. if your a newbie you’ll have to learn to chop and slice all over.(the wife almost cut her finger off lol) Razor sharp out of the box. Best knives I’ve owned so far. I’ll start buying more as time goes on from Mark. Great customer service and great value! Forget williams and sonama or other stores,buy here you won’t be dissapointed
0.3By: Mike
Portland,ORThis is a fantastic knife for the price! I’m new to Japanese knives,and the edge retention as well as the out of the box sharpness exceed expectations. This is the first knife that my wife and I grab,so I guess I’ll have to get another to avoid conflict! Do not hesitate to grab this gem.
0.3By: Aaron
Portland,ORBest starter knife! This knife just makes life easier at work and at home!
I work in a high volume production kitchen and had always dreaded having to cut chicken with our stock knives. I had been wanting a good knife for home use anyway and my Exec Chef told me only Japanese and I am glad he did! With a little research I feel I got the best bang for the buck! I use this at work and at home on my third week and darn that blade is still sharp....Oh yeah cutting chicken at work is kind of fun now I can cut it thinner,faster and the cuts are so much cleaner...OOPS forgot to mention the knife is so light (yet balanced) I feel a lot less fatigued!
My Exec Chef is so impressed with it he says he will probably buy one and he owns knives costing 4 or 5 times more than this!
0.3I work in a high volume production kitchen and had always dreaded having to cut chicken with our stock knives. I had been wanting a good knife for home use anyway and my Exec Chef told me only Japanese and I am glad he did! With a little research I feel I got the best bang for the buck! I use this at work and at home on my third week and darn that blade is still sharp....Oh yeah cutting chicken at work is kind of fun now I can cut it thinner,faster and the cuts are so much cleaner...OOPS forgot to mention the knife is so light (yet balanced) I feel a lot less fatigued!
My Exec Chef is so impressed with it he says he will probably buy one and he owns knives costing 4 or 5 times more than this!
By: lisa
Lexington,Kentucky0.3By: lisa
Lexington,KentuckyThis is the best knife I have ever worked with. I hope I can keep the edge & keep it sharp! This is a must buy!
0.3By: Mihran
Montreal quebec4 words: i love this knife!!!!
0.3By: ryan
fresno,caGot this knife for my father and a couple weeks later,most of his other knives (a drawer full of them) were gone. He told me that the other knives were in the way.
0.3By: mike
nepamy first good knife. i have nothing to compare it to but i love it. i cook more just to use the knife. i just need to be more careful with it since i cut myself a few times with out even knowing i did. i use this knife for every cutting chore in the kitchen. buy it!!!
0.3By: James E Dupree
Schertz,TXOutstanding knife! Buy one!!
0.3By: Jp
San Francisco,CAMoney well spent! This knife is sharp OTB,very easy to use,and has a very clean look. No complaints whatsoever. If you are looking to buy a simple prep knife and are on a budget,this is the one to get. Thanks CKTG!
0.3By: Peter Nowlan
Halifax Nova ScotiaI sharpen knives a lot and I have an obsession with sharpening which has led to a burning desire to have a good knife. I decided upon the Tojiro DP after discussing the product with Mark. I have never ordered a knife online so I was a bit apprehensive.
I have seen many very sharp knives,I’m familiar with a nice edge so I expected to have to sharpen the knife when I got it. I was completely blown away by the edge as I received it. It is absolutely terrific,the knife looks great as well,the box it came in is even top notch. After having the opportunity to use the knife I’m extremely pleased and I’ve already ordered more as gifts. The price is right,it will be easy to sharpen and as always,when dealing with Mark and Sue I got Executive Service,I’m a happy man.
0.3I have seen many very sharp knives,I’m familiar with a nice edge so I expected to have to sharpen the knife when I got it. I was completely blown away by the edge as I received it. It is absolutely terrific,the knife looks great as well,the box it came in is even top notch. After having the opportunity to use the knife I’m extremely pleased and I’ve already ordered more as gifts. The price is right,it will be easy to sharpen and as always,when dealing with Mark and Sue I got Executive Service,I’m a happy man.
By: Siggi Smári
Reykjavik,IcelandBought the knife a year ago and it’s still good
0.3By: Wes
Los AngelesMy first serious knife and still a favorite. This is a great all-around knife - not too heavy,given the western handle,well-balanced,and fairly nimble in the hand. This is still a go-to knife for me when I’m very busy and don’t feel like worrying over my more expensive carbon knife.
0.3By: Peter Nowlan
Halifax Nova ScotisI’ve purchased a few of these knives Now for professional chefs in my area. They absolutely love them. They have a great out of the box edge,they are easy to sharpen and hold their edge too. The price is fantastic. Can’t get over how much I enjoy these knives,they are comfortable,very nicely made and also come in a pretty nifty box. I will definitely be ordering more in the future. As always,the service is top notch.
0.3By: Esther
Needham,MAGreat knife. We actually bought a second so we wouldn’t have to fight over it.
0.3By: Birdie
Charlotte,NCBy far one of the best beginner knives for home use or pro kitchen.
0.3By: Tasso
Washington,D.C. Now that I have a few weeks of using this knife I have to say it is a great starter knife. It’s my first chef knife and it chops onions,carrots and other veggies beautiful. It’s a true pleasure to use. It’s also not heavy so less hand fatigue. I recommend for a starter knife.
0.3For decades, TOJIRO knives have served as a gateway into the world of high-end Japanese cutlery for professional and home cooks alike. In the CLASSIC series, TOJIRO's excellent treatment of VG-10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with softer stainless steel, which enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. These qualities, in concert with nice convex grinds, which aid in food separation and a high level of fit and finish, make the TOJIRO CLASSIC series regarded as one of the best values available in the knife world today.
This gyuto in 210mm format is a heavier middleweight knife by Japanese standards, though substantially lighter than many Western equivalents. The edge profile performs well through most cutting styles including rocking, push and pull cutting, and slicing. Being a touch longer than 210mm, this knife will be a wonderful transition for those used to working with 8"-9" Western chef knives and will be capable of handling all but the very largest ingredients.
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Average rating is 4.7
By: scubadoo97
Dunedin,FloridaI have been using a Tojiro DP 240 for a couple of years now. It gets regular use in the kitchen. I love this knife. It’s balanced well for me. The fit and finish was fine. No issues at all. The 240mm length is well suited for the home cook. The metal sharpens easily and holds a razor sharp edge for a long time,depending on how it’s sharpened. The Tojiro DP line is a good entry into Japanese knives. So good in fact that you may not find no need to upgrade.
0.3By: slimman
Everett WA.Great knife. Takes a good edge and keeps it. A great no nonsense work horse
0.3By: rockbox
Austin,TXThis was my first Japanese knife,and it still the knife I use the most. Its a no frills knife that stays sharp and feels good in the hand. If you want a great knife with little or no maintenance other than sharpening,this is the it.
0.3By: Cadillac J
MichiganThis is my first ’official’ Japanese gyuto after coming from Global and Shun knives.
The blade is excellent and it extremely sharp right out of the box,and its edge has held up since I’ve been using it. The handle is a bit bulky,but with a pinch grip it is a non-issue...at $100 you can’t go wrong and its a perfect way to get into the love of Japanese knives.
0.3The blade is excellent and it extremely sharp right out of the box,and its edge has held up since I’ve been using it. The handle is a bit bulky,but with a pinch grip it is a non-issue...at $100 you can’t go wrong and its a perfect way to get into the love of Japanese knives.
By: Paul
Iowa City,IAI bought this for my friend who was impressed by the cutting demonstration of the 210mm version. I own a 240mm Moritaka Gyuto which is the best Japanese knife I ever owned,but Tojiro DPs perform almost as well. I don’t think the alloy core of the Tojiro DPs get as sharp and durable as the AS core of the Moritakas,but for something that’s almost half the price,the Tojiro DPs deliver the best bang for the buck.
Out of the box,the edge is decently sharp with just a little bit of hesitation in the paper-slice test. But a little bit of work on the stones will get the edges hair-splitting sharp. Compared to Blue Steel blades,Tojiro DPs are noticeably heavier,which may be good or bad depending on preference. The Eco-wood handle is comfortable and the general F&F is excellent. Finally,the stain-resistant steel keeps the blade looking like new.
0.3Out of the box,the edge is decently sharp with just a little bit of hesitation in the paper-slice test. But a little bit of work on the stones will get the edges hair-splitting sharp. Compared to Blue Steel blades,Tojiro DPs are noticeably heavier,which may be good or bad depending on preference. The Eco-wood handle is comfortable and the general F&F is excellent. Finally,the stain-resistant steel keeps the blade looking like new.
By: c9
Great knife at a great price. VG-10 at 60 HRC has become a golden standard in production knives,just take a look at the Shuns and the new Henckels,and the Tojiro has it at a great price. It has its quirks though,like its boxy handle. For a more in depth review check out http://kazuhiko10.wordpress.com/category/tojiro-vs-shun/
0.3By: Brian
Garden Grove,CAExcellent knife! It had great weight,perfect profile,sharp OTB,and holds the edge extremely well!
First use was tomato caprese salad,three pounds of squash,cucumbers,and zucchini,smoked saussage,five pounds of onions,two heads of garlic,five pounds of tomatoes,and three pounds of mushrooms. Sharp from beginning to end!
I will say though,if you’re pretty handy with the whet stones,a little work and it will be even sharper.
Excellent knife! Especially for the price!
0.3First use was tomato caprese salad,three pounds of squash,cucumbers,and zucchini,smoked saussage,five pounds of onions,two heads of garlic,five pounds of tomatoes,and three pounds of mushrooms. Sharp from beginning to end!
I will say though,if you’re pretty handy with the whet stones,a little work and it will be even sharper.
Excellent knife! Especially for the price!
By: Brad
Alexandria,VABeautiful F&F when I took it out of the box,and it only got better from there. First night I did a caprese salad and the knife just glided through tomatoes without a bit of trouble. Fantastic value!
0.3By: Rob Babcock
SF,SDThe 240 DP was also a "coming of age" knife for me. It was the first "real" J-knife I got after my initial foray into "Shun Land." And the Tojiro has been excellent. Years later many high dollar flavor-of-the-month knives have come and gone but the Tojo has remained a fixture of my kit. The F’n’F is just okay but good for the price. The main attraction is the blade. It takes a good edge and retention is fine. The DP isn’t the thinnest one out there but I have much spendier knives that are thicker.
Finally,my DP has the dubious distinction of having sent more cooks to the ER than any other knife I own. Maybe it’s so unassuming that people don’t realize how sharp it is but it’s cut four cooks badly enough to be sent to the ER with a combined total of 49 stitches. ;)
0.3Finally,my DP has the dubious distinction of having sent more cooks to the ER than any other knife I own. Maybe it’s so unassuming that people don’t realize how sharp it is but it’s cut four cooks badly enough to be sent to the ER with a combined total of 49 stitches. ;)
By: steven
milwaukeeGood steel,holds a nice edge,easy to restore with a 1k glass stone. Coming from Forschners the handle didn’t present any problem.
0.3By: Derek
Townsend,TNI bought one of these for my chef as a Christmas present,and the rest of the kitchen seems to be following suit! For the price these knives cant be beat,to my knowledge,they are awesome working knives that totally deserve the great reputation that surrounds them! I can’t recommend them enough.
0.3By: Frank
ChicagoBeen using the Tojiro DP 240 for about a year now (in a professional kitchen),and I really have nothing but good things to say about it. Will blast through frozen lobster tails and still be good to chiffonade garnish an hour later. Easy to sharpen,great fit and finish. Big boxy handle good for big hands,and subsequently a bit handle heavy. Great steel for the price,I now own their petty and boning knife.
0.3By: PR
FloridaWow. No need to take my Misono to work now. Completely blown away as soon as I opened the box. Razor sharp and fit and finish well above what I expected for a $100 knife. I don’t think you can find a better knife for the price. Definitely going to be adding a few more Tojiros to my kit.
0.3By: Van
New York,NYThis was my first "professional" knife purchase and I couldn’t be happier with it. I researched chef knives for a while before deciding on this and while I can’t compare it to more expensive versions,I can’t imagine a much better knife than this,especially at this price.
Highly recommended!
0.3Highly recommended!
By: Alex T.
Arlington,VA.Hello all,
The Blade comes very nice out the box with a good edge. It’s well balanced and very versatile; It’s a steal for the price and in my humble opinion much better than knives twice it’s price.
The only thing that I wasn’t in love with was the handle,as I have relatively small hands. That being said the handle is a little too big for me,but nothing that hinders the performance of the knife.
All in all I would recommend it to any one as it’s a pleasure to use and own.
0.3The Blade comes very nice out the box with a good edge. It’s well balanced and very versatile; It’s a steal for the price and in my humble opinion much better than knives twice it’s price.
The only thing that I wasn’t in love with was the handle,as I have relatively small hands. That being said the handle is a little too big for me,but nothing that hinders the performance of the knife.
All in all I would recommend it to any one as it’s a pleasure to use and own.
By: Tim
Western MassI bought the 240 immediately after getting the 210 because i liked it so much. The blades are nice and thin,sharpen/hone easily,and stay sharp for a long time even in a professional setting. I use the 240 for my job and the 210 for home use (which i would recommend for others too if you are debating which one to get) because i like the longer blade for intensive prep and there is more clearance for your fingers for repeated cutting/slicing/chopping motions. The price is great. It’s a really good beginner knife for the price/quality and great for learning how to sharpen/use a whetstone so you aren’t concerned with messing up a 200 dollar knife’s edge.
0.3By: ac
Michigantip broke before it even bent. weak.
0.3By: Neal Evans
TexasGreat knife,fit & finish is very good.Shipped very fast good deal CKTG!
0.3By: marosi
Fort Wayne,INThis is a really fantastic value for the money. The knife is very well made,and is durable and strong. What i like is that instead of being pretty first,like many japanese brands that are marketed in the U.S.,this is useful tool first,without worthless frills. It is very sharp with a beautiful edge,and of course will sing when put a water stone. I like the 240 mm size,it is not to large for home use and is very practical. I use to slice and chop vegetables,filet skirt steaks,cut melon,and everything in between. While it has some flex,it is not whippy,and this gives you confidence when using it. The video of chopping garlic is dead on - this is not a knife that you have to baby or be afraid to use. Finally,the edge is very durable for how fine the angle is. Overall a great product at a great price.
0.3By: Jeff
Hammonton,NJfirst Japanese blade..it was a birthday gift..wow!!. Im a line cook and prep alot. everyone is reaching for this knife..pain in my but. I see some negative complaints on the handle size but I have large hands and it works great for me. buy this blade. have bought 2 other items like a case and edge guards and service is second to none. spoke to Mark for recommendations on some other blades and I will be purchasing three other shortly..thank you Mark!!
0.3By: Phil C
Los Angeles,CADecided to upgrade from my Global 8 inch. I loved that knife,but I have not looked back since. This is an outstanding knife at a great price point. Razor sharp out of the box and nicely balanced. Would highly recommend to the serious home cook looking to take the next step in the kitchen. The ordering/shipping process was fast and efficient.
0.3By: Jose
Austin,TxThis is a beautiful knife that makes slicing and dicing almost effortless!
0.3By: Joe
MinneapolisI’ve had this knife for a year and a half and even the sushi guys at work love this knife. Best money I’ve spent on a knife that stays sharp enough to shave with. Great knife.
0.3In terms of performance, TOJIRO CLASSIC knives punch well above their respective price points, which is why they are regarded as some of the best (if not the best) value available across Western or Japanese brands. In the CLASSIC series, the maker's handling of the stainless VG-10 core is phenomenal and has extracted the best characteristics of the steel. The knife takes a highly refined, incredibly sharp edge that is exceptionally durable and easy to maintain. The core is clad in softer stainless steel, which is easier to sharpen and provides structural integrity to the knife.
The TOJIRO CLASSIC 240mm gyuto is a favorite among those transitioning from softer, heavier, Western knives into the world of fine Japanese kitchen knives. While longer than many Western chef knives found in the home kitchen, the excellent balance and manageable weight of this gyuto allow users to experience heightened dexterity and speed while also benefiting from the additional cutting power of a longer knife. This format is also a favorite among professional cooks and home cooks looking for more versatility in a gyuto. The convex geometry of the blade separates even the densest of ingredients with ease and is yet another reason why this knife is a dream to use. Fit and finish are excellent and the handles are absolutely indestructible, able to withstand the rigors of a professional kitchen with aplomb.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpchkn27||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-270mm-300.png||||||TOJIRO CLASSIC Gyuto 270mm||F-810||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||161.000||161.000 ||||||
Average rating is 5
By: Salar
Tallahassee,FLI’ve been using a Chinese Cleaver for almost 3 years as my primary knife. I used it for nearly everything. Recently a friend of mine introduced me to a wider array of Japanese cutlery and let me use a few of his gyutos. So I decided to take a plunge back into a more standard chef knife. He helped me evaluate my chopping/cutting style and this was on the top of his list for me because I am a little hard on my knives. I chop a lot of things at work and did not think my style carried the finesse needed to use a laser thin gyuto (like my buddy prefers). This was the perfect fit for me. It has a thin edge capable of carrying out more delicate tasks ... but with plenty of steel behind the edge to hold up to rigorous line/prep work. The handle is also very substantial and not for small hands like other J Knives I have seen or used. It is on the heavier side when compared to other J knives,but still lighter than Western Knives of the same length. It is a little over 10 inches on the blade alone after all. All in all it is a great fit for me ... balanced,good weight,durable blade/handle,and has a Japanese edge I have come to admire for it’s thinness and durability. You can’t go wrong with this knife in my opinion if you are looking for a Japanese workhorse of a knife that will last for quite some time no matter what you throw at it.
Salar
0.3Salar
By: Chris
Seattle Best knife ever! Sharp straight out of the box and takes a beating in my busy kitchen and can’t say enough good things about it. Nice balance,light weight but good sized handle for bigger hands and will be a work horse for you thru and thru 5 stars
0.3By: Bryan
Tampa,FLI actually have tested out Salar’s (above posters knife) and did a little work on it for him. Pointed the tip a bit more and thinned the knife so it wedges less. This is the 3rd Tojiro I got to test. All Chef knives in sizes 210 (8inch),240 (nearly 10inch) and his 270 here (call it 11inches). As they go up in size they get bigger,and not just the blade. This thing is a beast. When I first used it I was not a fan... but after spending some time with it I have come to like it more and more. After thinning it and putting a more aggressive tip on it (it’s kind of rounded OTB) it performs as well as knives twice it’s cost IMO. The handle on the 270 is almost too big for me and very boxy. Aside from that I think it might be the best priced 270 on the market. The VG-10 steel is very tough and if treated right hold up to about anything. For me it was a bit hard to "feel" on the stones trying to sharpen it and set new bevels,but is quite easy to sharpen now I am getting a feel for it. The profile is also quite good for push cutting,slicing and rock chopping as opposed to the Shun classic which is strictly a rock chop knife IMO with the continuous sharp curve from heel to tip. If you are into knives and maintaining them and understand the lingo here ... this is a great solid knife for the money.
If you are new to knives and are looking for a starter knife ... simply put this thing outperforms and out classes almost anything in this price range and is a better deal all around if looking at the Shun. The blade has a better all around profile,more versatile,feels lighter to me,thinner,and uses the same steel for less money. The handle (specifically on this 270) is the only thing to consider.
Fit and finish may very but it’s really nullified with Mark @ CKTG’s service. Inspect your knife and make sure the handle has no gaps or issues and if it does he’s getting you one with no issues. Out of 3 I have seen new,only one had issues in the handle. Check one out!
-Bryan
0.3If you are new to knives and are looking for a starter knife ... simply put this thing outperforms and out classes almost anything in this price range and is a better deal all around if looking at the Shun. The blade has a better all around profile,more versatile,feels lighter to me,thinner,and uses the same steel for less money. The handle (specifically on this 270) is the only thing to consider.
Fit and finish may very but it’s really nullified with Mark @ CKTG’s service. Inspect your knife and make sure the handle has no gaps or issues and if it does he’s getting you one with no issues. Out of 3 I have seen new,only one had issues in the handle. Check one out!
-Bryan
By: Alan
Boston,MaI’ve owned my Gyutou for about 4.5 years now and I cannot say enough about it,it’s great. As a Chef for 30 years,I’ve had all the Henkels,than Wustof’s made,some Sabatiers; I have 3 Kasumi’s with Damascus steel,which are nice,and my Masahiro carbon is too sick for regular work. But this knife was beautiful from day one. Its size,edge,rocker and balance are all gret,at a price that was the best. My Sous Chef (later on Top Chef!) first brought one in,and I had to get one. But for me,the best point,was the handle. I love the size,heft and feel of it. My Kasumis have round handles and they don not give you the grip. I also have the honesuki,a slick,beauty,but it does not see as much use. My 270 is my number one workhouse,but I would not have it any other way. i just want the Sujihiki/slicer to match!!(as if I NEED another knife!!)
0.3By: Rodney N
Loomis,CATojiro 270mm gyuto… First some figures.
Blade length:
• along edge 270mm/10.6”
• heel to tip 265mm/10.4”
Blade thickness:
• at heel: 2.2mm/.08”
• mid point: 2mm/.07”
• 2cm from point: 1mm/.04
Blade width at heel: 51mm/2”
Handle Dimentions:
• length from front of handle bolster: 13cm/5.1”
• width: 18mm/.71”
• height at center rivet: 28mm/1.1
Weight:
311g that’s 11oz… This was a surprise since the 10” Henckels (French pattern blade) I have been using for the past 19 years weighs 277g or 9.8oz More on weight and dynamic balance later. Just picking them up they feel about the same.
Balance point:
Right between the rear edge of the heel and the etched in “DP” so when held in a traditional pinch grip,the weight sits square in the center of your hand… The 10” Henckels is more blade heavy. The Tojiro blade floats ever so slightly as you hold it waiting for your direction.
Fit and Finish:
Pretty good. Again they are spending their efforts on the blade. You can get a Masamoto with the same basic blade and perhaps a slicker grip,but the 270mm VG series gyuto will set you back over $200. I got this plus a 120mm petty for about $180
Handling and Cutting impressions:
I received the knife in 2 days just as was expected. (Great service) I was pretty sold on getting a 240mm but they were temporarily sold out and started looking seriously at the 270. I thought “What’s a couple cm in length?” Well it is a big knife. One of my first jobs out of high school was as a breakfast cook at a university dorm. Our kitchen was stocked with a couple of those white handled 10-11” Mundial chef knives. I thought my shiny new 10” Henckels was a svelt race car compared to those things… I thought “Hey I can handle a full sized knife,” so I ordered the 270mm.
It’s a big knife… I said that already… Seriously though it is thin and feels good in the hand especially when you get it going. Though it is not super quick it will not leave you with the sensation of wielding a fire poker. Think of it like a sports car with manual (non-power) steering. Feels a bit heavy in the parking lot,but once you get it going,it comes to life. I figured it would do big stuff great,so I did some smaller work with it to see how it would perform for an every day kind of slice and dice job.
Brunoise an Onion: It did fine. It wedged far less than my old German. Slightly better than my Chinese cleaver too. Not as well as one of those sub 2mm thin Gyutos but hey,If you have 3-4 hundred dollars you can have what ever you want. It is only a little sticky for the horizontal cuts but that’s also where you are applying a little pressure to the top of the onion. It did quite well over all.
Julienne a Carrot: Great,very little wedging. Again it didn’t slide through the carrot like tofu but it made thin accurate sticks and was easier to control for this task than a cleaver and didn’t wedge like a German Kochsmesser. Also,the longer length gives your axis of rotation a longer arc,so you don’t end up with tapered carrot sticks even if you keep the tip of the knife on the board.
Julienne a small chili pepper: Silly easy
Ripe cherry tomato slicing: It did fine but struggled more here than at other tasks,though to be fair,this has been with the factory edge which is quite good oob. I’ll take it to the stones after a couple weeks to see how sharp it can get. I’ll likely leave the factory bevels alone and just polish the existing edge.
Handling: Here is where it does well and seems smaller than it is. As I mentioned above,because the balance point is right at the hand,it is very predictable and goes where you point it. It isn’t nose heavy but carries some width toward the tip (the spine slopes down to the edge rather suddenly) giving you that flat minimal rocker blade profile if a French Chef knife with more bade width down the length… good for scooping stuff off the board. It is almost the reverse profile of a German blade.
If you cut your teeth on a big knife and like the solid feel of some steel in your hand this is your knife. It has a stiff substantial blade,pretty quick handling and good balanced. You can also sleep well at night knowing that it will never be too small for anything (in the kitchen)
0.3Blade length:
• along edge 270mm/10.6”
• heel to tip 265mm/10.4”
Blade thickness:
• at heel: 2.2mm/.08”
• mid point: 2mm/.07”
• 2cm from point: 1mm/.04
Blade width at heel: 51mm/2”
Handle Dimentions:
• length from front of handle bolster: 13cm/5.1”
• width: 18mm/.71”
• height at center rivet: 28mm/1.1
Weight:
311g that’s 11oz… This was a surprise since the 10” Henckels (French pattern blade) I have been using for the past 19 years weighs 277g or 9.8oz More on weight and dynamic balance later. Just picking them up they feel about the same.
Balance point:
Right between the rear edge of the heel and the etched in “DP” so when held in a traditional pinch grip,the weight sits square in the center of your hand… The 10” Henckels is more blade heavy. The Tojiro blade floats ever so slightly as you hold it waiting for your direction.
Fit and Finish:
Pretty good. Again they are spending their efforts on the blade. You can get a Masamoto with the same basic blade and perhaps a slicker grip,but the 270mm VG series gyuto will set you back over $200. I got this plus a 120mm petty for about $180
Handling and Cutting impressions:
I received the knife in 2 days just as was expected. (Great service) I was pretty sold on getting a 240mm but they were temporarily sold out and started looking seriously at the 270. I thought “What’s a couple cm in length?” Well it is a big knife. One of my first jobs out of high school was as a breakfast cook at a university dorm. Our kitchen was stocked with a couple of those white handled 10-11” Mundial chef knives. I thought my shiny new 10” Henckels was a svelt race car compared to those things… I thought “Hey I can handle a full sized knife,” so I ordered the 270mm.
It’s a big knife… I said that already… Seriously though it is thin and feels good in the hand especially when you get it going. Though it is not super quick it will not leave you with the sensation of wielding a fire poker. Think of it like a sports car with manual (non-power) steering. Feels a bit heavy in the parking lot,but once you get it going,it comes to life. I figured it would do big stuff great,so I did some smaller work with it to see how it would perform for an every day kind of slice and dice job.
Brunoise an Onion: It did fine. It wedged far less than my old German. Slightly better than my Chinese cleaver too. Not as well as one of those sub 2mm thin Gyutos but hey,If you have 3-4 hundred dollars you can have what ever you want. It is only a little sticky for the horizontal cuts but that’s also where you are applying a little pressure to the top of the onion. It did quite well over all.
Julienne a Carrot: Great,very little wedging. Again it didn’t slide through the carrot like tofu but it made thin accurate sticks and was easier to control for this task than a cleaver and didn’t wedge like a German Kochsmesser. Also,the longer length gives your axis of rotation a longer arc,so you don’t end up with tapered carrot sticks even if you keep the tip of the knife on the board.
Julienne a small chili pepper: Silly easy
Ripe cherry tomato slicing: It did fine but struggled more here than at other tasks,though to be fair,this has been with the factory edge which is quite good oob. I’ll take it to the stones after a couple weeks to see how sharp it can get. I’ll likely leave the factory bevels alone and just polish the existing edge.
Handling: Here is where it does well and seems smaller than it is. As I mentioned above,because the balance point is right at the hand,it is very predictable and goes where you point it. It isn’t nose heavy but carries some width toward the tip (the spine slopes down to the edge rather suddenly) giving you that flat minimal rocker blade profile if a French Chef knife with more bade width down the length… good for scooping stuff off the board. It is almost the reverse profile of a German blade.
If you cut your teeth on a big knife and like the solid feel of some steel in your hand this is your knife. It has a stiff substantial blade,pretty quick handling and good balanced. You can also sleep well at night knowing that it will never be too small for anything (in the kitchen)
By: Rod
Vancouver,BCI have big hands and have difficulty getting a comfortable pinch grip on smaller knives like my wife’s Global G-2 (8",1.75" depth at the heel). The big,"boxy" Tojiro handle that bothers some others is great for me (the Victorinox/Forschner fibrox handles are more comfortable yet,but frankly do not look nearly as awesome),and the 2" blade depth ensures that my fingertip stays above the edge like it’s supposed to.
I’ve enjoyed using this knife,though I still grab the Global or my Victorinox/Forschner 9" depending on what I’m working on. This may be due to my cutting board being a little too small for the long and fairly flat-profiled blade. Speaking of the profile,not only is it nice and flat,but the spine is perfectly flat and works well for scraping ingredients off the cutting board.
It’s noticeably trickier to sharpen than my other blades as it doesn’t give you a giant burr after a few strokes. Of course it also stays sharp much longer.
Overall a fantastic knife to own,and hard to beat at this price.
0.3I’ve enjoyed using this knife,though I still grab the Global or my Victorinox/Forschner 9" depending on what I’m working on. This may be due to my cutting board being a little too small for the long and fairly flat-profiled blade. Speaking of the profile,not only is it nice and flat,but the spine is perfectly flat and works well for scraping ingredients off the cutting board.
It’s noticeably trickier to sharpen than my other blades as it doesn’t give you a giant burr after a few strokes. Of course it also stays sharp much longer.
Overall a fantastic knife to own,and hard to beat at this price.
TOJIRO CLASSIC knives are some of the most prolifically owned knives in Japan for a very simple reason: they provide incredibly high performance at a very accessible price. Indeed, many accomplished amateur and professional cooks find these knives to outperform far more expensive alternatives. TOJIRO uses soft stainless steel wrapped around a hard core of VG-10. The excellent heat treatment of these knives provides for a blade that is easy to sharpen, has high edge retention capabilities, and can take a wickedly sharp edge.
Like its smaller brethren, the TOJIRO CLASSIC 270mm gyuto benefits from a convex grind, versatile edge profile, and quality fit and finish. The additional length makes this blade incredibly versatile for those who are comfortable with the larger size and additional weight of the knife. One of the many benefits of moving up the size spectrum is the longer sweet spots to be found along the edge, which makes cutting ingredients of virtually any size a breeze.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todputkn15||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-honesuki-boning-knife-150mm-159.png||||||TOJIRO CLASSIC Honesuki 150mm||F-803||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||96.000||96.000 ||||||
Average rating is 4.7
By: Jeff Schriner
Louisville KYThis knife is a champ and a real value to boot. Fit and finish was as good as any Wusthof or Henckles knife I have ever owned which is to say--Excellent!
It came nicely sharpened out of the box and very usable. It has sharpened up on my stones to a scary edge!
I own a powdered steel Honesuki from another well known maker that costs twice as much and offers no benefit over the Tojiro in terms of performance,looks,or sharpness.
This is not just a value its a GREAT buy!
0.3It came nicely sharpened out of the box and very usable. It has sharpened up on my stones to a scary edge!
I own a powdered steel Honesuki from another well known maker that costs twice as much and offers no benefit over the Tojiro in terms of performance,looks,or sharpness.
This is not just a value its a GREAT buy!
By: DwarvenChef
Fresno,CAFantastic blade design for taking apart chicken. Only fault for me was the handle is to small,I have large hands,causing the grip to shift.
0.3By: Peter (mongatu)
Honolulu,HII am amazed by the toughness and durability of this knife. These knives are intended to be used to cut up chicken and I frequently use mine for breaking down whole chickens. I have pounded it though breasts,bones and all,and the blade has never shown the slightest bit of micro chipping. It holds its edge very well and is very easy to sharpen,especially for a stainless. I think this knife represents great value. Also the Honesuki size/shape makes a tough,good all purpose utility knife.
0.3By: Socrates7
Washington,DCA small,rigid-bladed knife with a very functional slicing tip this Eastern boning knife is really well put together and fun to use. Sharp,holds an edge well,and that tip will slip into the darndest of places. Note to self: do not use this knife to undo stitching in one’s clothing,tempting though it may be.
0.3By: JBroida
Beverly Hills,CAThis is one of the most used knives in my kit. A wonderful value and i have yet to find a honesuki that works better. The core steel will take a wonderful edge and does not chip easily. It stays sharp a long time as well. This knife can take a lot of abuse and still keep on going. The fit and finish was good,although the handle is not the most comfortable in the world. But,who cares... i still think this is one of my favorite knives.
An additional plus is that it can be used as a petty knife as well. So if you are looking to reduce kit size,this is a great option.
0.3An additional plus is that it can be used as a petty knife as well. So if you are looking to reduce kit size,this is a great option.
By: j jay
Winter Park,COA great knife for a lot less $$$ than anything else out there. Great for breaking down birds. I’m sure it will kill racks of lamb,as well. I usually go for more rounded handles,but for a boning knife,I think the western style handle is more secure when you are using different types of grips while breaking down messy stuff. Excellent bang for your buck... Oh wait,I said that already. Gotta get a couple more Tojiros. Did I say great bang for your buck?
0.3By: Miles
Chicago,ILGreat little knife. F&F was very nice,and the knife has held it’s edge admirably after breaking down a couple chickens. It is very handle heavy but I don’t mind that for the job it’s doing.
0.3By: Warren Griggs
Merrillville,INMaybe I’m easily satisfied,but this is another great knife. Love the blade shape and sharpness. Fits well in the hand.
0.3By: Lee
PensacolaAnother great knife,I also have the bigger version of this knife and both are razor Sharpe,just be careful when you sharpen or use a steel on it because its only ground on one side (Single Bevel on Right Side).
0.3By: Robert Klemm
Milwaukee,WIGreat Boning knife... I use it everyday for portioning/cleaning Bf Tenders n fish. LOVE IT.
0.3By: Rodney
Loomis,CAI’m giving this one 5 stars for Quality and Value. You can buy a more perfectly finished knife with fancier steels,wood handle etc,but not at this price. Even a knife snob may want to consider getting one of these to do real boning work. In the event that you chip the blade (though unlikely) you haven’t damaged a hand made heirloom. Here’s a few points to consider:
• Single bevel blade (right hand) sharpen right side more and de-burr/minimally sharpen the left. Factory edge was quite good. No nicks for flat spots visible under 30x microscope.
• VG-10 blade core w/ stainless tang and lamination
• Blade length along edge: 150mm - 5.75” edge is slightly curved.
• Thickness at handle: 2,5mm - 3/32”
• Thickness 1cm from tip:,75mm - 1/32”
• Blade width at heel: 38mm – 1.5”
• Blade width at point clip: 8,5mm – 5/16”
• Point of balance: Joint of handle scales and bolster:
• The Japanese Honesuki vs. Europenan boning knife: The tip reaches into joints with what is a narrow sheep’s foot profile that nips through ligaments to remove chicken legs and the like. The deeper blade at the heel allows the cutting edge to extend beyond your fingers so you can use it to trim fat and gristle against a cutting board with the whole sweep of the blade and not just the curved tip of a western boning knife. This knife will work well as a small chef knife for mincing things,good all ‘round utility blade.
This is a great knife for the following people:
• Home cook getting into their first Japanese knife
• Pro who needs a hard working piece for their kit. If it walks away it won’t make you cry.
• The knife snob who wants a boning knife they can use without fear of using on trickier tasks that their “baby” might not handle (applicable to Pro as well)
0.3• Single bevel blade (right hand) sharpen right side more and de-burr/minimally sharpen the left. Factory edge was quite good. No nicks for flat spots visible under 30x microscope.
• VG-10 blade core w/ stainless tang and lamination
• Blade length along edge: 150mm - 5.75” edge is slightly curved.
• Thickness at handle: 2,5mm - 3/32”
• Thickness 1cm from tip:,75mm - 1/32”
• Blade width at heel: 38mm – 1.5”
• Blade width at point clip: 8,5mm – 5/16”
• Point of balance: Joint of handle scales and bolster:
• The Japanese Honesuki vs. Europenan boning knife: The tip reaches into joints with what is a narrow sheep’s foot profile that nips through ligaments to remove chicken legs and the like. The deeper blade at the heel allows the cutting edge to extend beyond your fingers so you can use it to trim fat and gristle against a cutting board with the whole sweep of the blade and not just the curved tip of a western boning knife. This knife will work well as a small chef knife for mincing things,good all ‘round utility blade.
This is a great knife for the following people:
• Home cook getting into their first Japanese knife
• Pro who needs a hard working piece for their kit. If it walks away it won’t make you cry.
• The knife snob who wants a boning knife they can use without fear of using on trickier tasks that their “baby” might not handle (applicable to Pro as well)
By: Rob Babcock
SF,SDI have to pile on another rave review for this knife. While I have considerably more expensive knives I still keep five Tojiro blades in my work case; well,this one is probably the best of them all! Nearly everything about this knife if perfect (when the price is factored in,at least). It's sturdy and very sharp OOtB. The slight blockiness common to Tojiros is actually an asset with this one.
It's hard to think of much I'd change. Fit and finish is pretty good,too. It seems Tojiro has put some effort into this lately,as well as making sure the factory edge is good. I give this one the thumbs up and five stars. My favorite Tojiro...well,probably tied with my 240mm Western Deba! ;)
0.3It's hard to think of much I'd change. Fit and finish is pretty good,too. It seems Tojiro has put some effort into this lately,as well as making sure the factory edge is good. I give this one the thumbs up and five stars. My favorite Tojiro...well,probably tied with my 240mm Western Deba! ;)
By: cdw
Philly area,PAThere's a reason people with uber-expensive knives use this honesuki. Pit-bull solid,takes and holds a sharp edge,gets in the smallest spaces and inexpensive.
0.3By: GoX
VaTojiro DP steel might actually come from the skin of a Transformer. Probably an Autobot. Unbelievable knife.
0.3By: RFrank
Northampton,MAI resisted buying this knife because I questioned its quality given its price. Eventually,I was won over by the cascade of positive reviews. Everything they say is true. This knife is one of the great Japanese knife bargains. Its only shortcoming,in my opinion,is the too sharply cut edge on the rear of the handle. It's not comfortable as it comes out of the box,but you can soften it in less than 5 minutes with some fine grit sandpaper (180),followed by some extra fine grit paper (400). Just lightly work the edge at a 45 degree angle. Take your time checking the edge as you work. Rub the edge with your finger to polish off the dust and you are good to go. The edge will look like it just came from the factory only better.
Needless to say,Chef Knives To Go has it all: knives,price,and service.
0.3Needless to say,Chef Knives To Go has it all: knives,price,and service.
By: Philip Parish
Princeton,NJ0.3By: YV
DCReceived this knife as an Xmas present. I deboned a turkey for the Xmas brunch and it did very well except for removing some smaller tendons and bones from the drumpstick. I did polish the blade a little bit on a 4K stone afterwards and deboned a chicken. The chicken breast literally jumped off the rib cage. Also,cutting through wings for airline breasts and separating drums/thighs was just easy.
I’ve never owned a honesuki before but I think this is a great intro. The knife itself is very stout. It's hefty,but being handle heavy makes it feel much lighter,but none of that is a complaint.
Lastly,the finish on the handle isn't absolutely perfect,but that's also why I'm not paying $400 for it. Great value.
0.3I’ve never owned a honesuki before but I think this is a great intro. The knife itself is very stout. It's hefty,but being handle heavy makes it feel much lighter,but none of that is a complaint.
Lastly,the finish on the handle isn't absolutely perfect,but that's also why I'm not paying $400 for it. Great value.
By: michael mills
sonora californiaAbsolutely no complaints.
The fit and finish of this knife is great. The edge is razor sharp out of the box. For the price this seems like a great knife,but only time will tell.
0.3The fit and finish of this knife is great. The edge is razor sharp out of the box. For the price this seems like a great knife,but only time will tell.
By: Chris L.
Charlotte,NCI’ve had this knife for almost 10 years. It is such a great value. Stays sharp forever. I mean I never have to sharpen it. I want to sharpen it,but when I check the edge,it just doesn't need it. You could add a couple hundred bucks to the price and it would still be a good deal. I do an insane amount of volume catering and this thing is the textbook definiton of a work horse. BUY IT !
0.3By: Travis
loomis,cafantastic knife for price,great addition to my kit. tested on many proteins first day,did great. looking forward to more tojiros for there performance and price!
0.3By: Lance
CaliforniaThis knife arrived in two days. It was sharp out of the box,and has been nice to use. A great value!
0.3By: wood
kcThis is a great knife and a bargain. I use it almost every day. I use it to break down,pork,chicken and beef every week. I sharpen it once a week and it as been fine all along. There are days when I have this knife in my hand all day.
0.3By: hunter
SFvery sharp out of the box and nice thick blade too.
had to return my first because the edge was not ground straight,which would have made the 1-sided sharpening next to impossible. mark exchanged happily with no questions asked,once again proving out his fantastic customer service.
the geometry on my replacement is much better.
i still think that if i had it to do over again i'd spend more and get one that had personal attention paid to it during construction.
i'll probably do that anyway and upgrade in a year or so.
in the end this knife has done exactly what i wanted it to,which is answer the question: do i really have a place for a honesuki in my collection? the answer is a definite YES.
i only wish there were more wa-handled options without the darkened kurouchi finish. i'm ready for that fad to go away.
0.3had to return my first because the edge was not ground straight,which would have made the 1-sided sharpening next to impossible. mark exchanged happily with no questions asked,once again proving out his fantastic customer service.
the geometry on my replacement is much better.
i still think that if i had it to do over again i'd spend more and get one that had personal attention paid to it during construction.
i'll probably do that anyway and upgrade in a year or so.
in the end this knife has done exactly what i wanted it to,which is answer the question: do i really have a place for a honesuki in my collection? the answer is a definite YES.
i only wish there were more wa-handled options without the darkened kurouchi finish. i'm ready for that fad to go away.
By: T. Szwedko
Salem OhioAwesome piece of hardware. I swear it just melts into my hand. Great box edge,and fit and finish is perfectly smooth. Tore through three birds already and the edge could use just a bit of help on the stones. The finish scratches easy,even a soft dish towel dulled the surface with micro scratches. I don’t care one bit. The way this knife feels and handles is.....Flawless.
0.3By: Ryan
Philadelphia paThis knife has a great handle and weight. Awesome blade shape and is overall a workhorse knife. Great buy and I only have the honesuki but am looking into the chef knife as well. I use misono and glestain but for this price I should've gone with the tojiro dp!
0.3TOJIRO CLASSIC knives present a core of stainless VG-10 enclosed in a cladding of softer stainless steel. In these knives, VG-10 is expertly treated to bring out the best qualities in the steel. These knives can take and hold an incredibly sharp edge, which is very easy to maintain and can stand up to the demands of professional kitchens. The fit and finish are high and the stamina wood handles are very well done and can withstand some serious use.
Honesuki knives are specifically designed for breaking down poultry but can be used for a variety of boning tasks equally as well. The TOJIRO CLASSIC honesuki is a single-bevel, asymmetrically ground knife with a concave grind on the left-hand side of the knife. Most traditional Japanese patterned fillet and boning knives are much thicker and heavier than their Western-style equivalents, and this is also the case with the TOJIRO CLASSIC. The added weight and thickness provide the necessary heft to move through cartilage and joints while also separating meat from bone. Given the amount of steel that is used in honesuki knives for the length, they are usually far more expensive than a Western-style knife. Despite this, TOJIRO still offers this pattern at an incredibly affordable price and as such is an excellent option for those looking to explore traditional Japanese design.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpki21||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-kiritsuke-210mm-275.png||||||TOJIRO CLASSIC Kiritsuke 210mm||F-796||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||106.000||106.000 ||||||||||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Kiritsuke-style gyutos have a profile that is quite flat from the heel to about two-thirds along to end. They then transition into a gentle curve to the reverse tanto-style tip. The blade length of this specimen is 208mm at the edge, which is perfectly matched to the 45mm height.
Of course, the outstanding physical feature of all kiritsuke knives is that fascinating-looking tip. This results in a knife with a slightly different balance than a regular gyuto. The length of the knife is all on the cutting edge so there is less mass above the tip from the spine. The slim tip is also great at getting into tight spaces and doing detail work normally associated with thinner style blades.
This is an unusual kiri in that it is double-beveled (most kiritsukes are single-sided blades). This feature enhances durability at the edge and gives an ambidextrous personality to the blade overall. It also makes the knife much easier to sharpen and maintain.
TOJIRO CLASSIC knives offer an excellent treatment of VG-10 stainless steel, which takes a silky edge without compromising retention or durability. The VG-10 core is clad in softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade. This line is constructed with a black micarta handle and stainless steel bolster.
Please note: our sayas DO NOT fit this knife. The blade guard linked on this page fits well.
Average rating is 4.8
By: Christina
Mansfield,MAThis is a phenominal knife. The craftsmanship and balance is out of this world. It slices through things without even having to struggle at all. If you want a great knife at a great price I recomend you buy this one.
0.3By: Rob Babcock
Sioux Falls,SDWow,this one was a surprise! I’ve had several Tojiros but this one is the best. Fit and finish is very good,but most remarkable is the size & balance- it’s basically perfect. Plus,it came fantastically sharp OOTB. It’s the first knife I’ve bought in ages that I didn’t need to sharpen before taking it to work.
Five stars,only because I can’t give it six! For the price I can’t imagine how you could better this knife.
0.3Five stars,only because I can’t give it six! For the price I can’t imagine how you could better this knife.
By: Andrew
Denver,COThis knife is amazing! Veggies have met their match!
0.3By: k
HILove it. Great edge. Shape and heft are new for me. Nearly cut my finger off. Can I tell the difference in sharpness b/w my Misono and this? I tell myself the Misono is sharper,but my brain probably just wants to convince me as much... since we spent 3x as much for UX10. Get this knife. Or try another shape. You won’t be sorry.
0.3By: Dean Schermerhorn
Calgary,AlbertaSo Far,so good...find the knife sharp out of the box,but not extraordinary sharp like say a Global,nice balance and half decent weight,so far this knife has offered exceptional value in my mind.
0.3By: Bradford Boutilier
Indianapolis,IndianaExceptional Knife. Very well balanced.
0.3By: Anthony
Salt Lake City,UTBought 3 knives - they were so nice that I took them me on a trip to the mid-west; packed in the belly of a plane. They made Xmas cooking a joy. (Not to mention they were shipped on the day ordered - a Saturday no less).
0.3By: Lauren
AlabamaPurchased this as an impulse buy,and am I ever glad I did. It is now the knife I grab the most. Reasonably sharp OTB,maintains a good edge,has great balance & a great price.I own two other Tojiro’s and this one is by far the best. Buy it you won’t be sorry.
0.3By: Robert
SLC,UTMy third Tojiro DP,and as with the others,a great knife at a reasonable price.
0.3By: Glenn
Wayne,NJI should have got this one a long time ago!
Super sharp thin blade - cuts carrots,onions,etc like going through butter.
Weight,balance,size and grip are perfect.
Very attractive knife.
0.3Super sharp thin blade - cuts carrots,onions,etc like going through butter.
Weight,balance,size and grip are perfect.
Very attractive knife.
By: Gary Arivella
Haverhill,Mabeautiful knife have used it several times over the past weeks and it works as promised. Will definitely look at more of the same name
0.3By: Joan Bree
Vancouver,CanadaThis knife was a gift for my Son-in-law but he is delighted with it.
0.3By: Giovanni
Miami,FLGreat knife- much better than many others I have at twice the price. For sure this will not be my last Tojiro.
0.3By: Ronandav
Pinehurst,NCA great knife,has become one of the most used knife in our kitchen. Super sharp. Nakiri shape is wonderful.
0.3By: mike
njgreat knife,good feel,very light,sharp out of the box,cuts arm hair,best value for the price
0.3By: nancy
miami,floridaexcellent! I have bought several as presents for my friends.
0.3By: Rick koontz
Santa rosa caJust received this knife after waiting only three days! Fantastic knife,have the shun classic nakiri but this one is much sharper
0.3By: JD
near ChicagoAlways wanted a nakiri and when I saw the price I ordered it. Also as a way to "push" myself into push-cut instead of rock-chop. Way sharp OOTB,haven’t felt the need to put it to a even a hone yet (2 weeks). Handle is good European style,great bolster and balance with pinch hold,with or without index finger on spine. Fit and finish of blade,bolster and handle excellent. Good as 2x 3x the price. Over-ripe tomato slices you can read a paper through. So nice I ordered a Tojiro guyto and petty - both excellent fit and finish - and just as sharp OOTB. We’ll see how long the edges lasts. I’m curious how the VG10 will sharpen on my (heresy) oilstones.
0.3By: Graham
PABeautiful knife,great finish. Gonna be well used!
0.3By: john
ottawa,canadavery pleased so faar with fairly limited use. I already own a few of these knives sold in Cda under the Ice Bear brand.
0.3By: MDH
Chicago This is a great knife. Works amazingly well and looks great.
0.3By: Jp
San FranciscoFantastic knife! Been forcing myself back from purchasing this for a while because I was trying to convince myself that the more expensive ones are better. But after a lot of thinking and reading,I finally did it and I could not be happier. Absolute quality knife for an unbeatable price. I’ve already used it for making dinner and it’s gonna get used a lot at work. Thanks CKTG!!
p.s. get the saya,it’s pretty sexy with it.
0.3p.s. get the saya,it’s pretty sexy with it.
By: Emile
Nashua NHRecieved the knife. Thank you CKTG for quick service. I was looking for a quality,inexpensive Nakiri and was excited by the reviews. This knife fell a bit short for me. IMO it needs sharpening out of the box. The tang is slightly longer than the handle and the edges are relatively sharp. This is not an issue when using the knife but speaks to fit and finish. The spine is relatively sharp as well and the edges will have to be "broken" hete as I use a pinch grip. Weight and balance on the knife are very good. Very nice knife after sharpening and taking off the sharp edges but this should have been done by the manufacturer.
0.3As an introduction to high-end Japanese cutlery, the TOJIRO CLASSIC series of knives is arguably the best. The quality of the core VG-10 steel, stainless clad construction, blade geometry, versatility of edge profile, and high level of fit and finish are unmatched at the price points offered. Convexing on the blades is done very well, the tapered spine on most knives in the CLASSIC series heightens balance and dexterity, and the flush handle surfaces make these knives incredibly comfortable to use for long periods of time. It is no wonder that these knives are favorites among value-conscious professional and home cooks in both Japanese and Western kitchens.
The TOJIRO CLASSIC 165mm nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping. While a tip is absent on a nakiri, it is actually a quite versatile knife that performs very well in most vegetable cutting applications.
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Average rating is 4.4
By: Dean Hupp
Sacramento,CAThis knife performs as well as it looks...beautifully. The quality of tis knife is equal to knives costing much more. I would buy any of their knives.
0.3By: Al Weggeman
Green Valley AZGood feel. Very sharp. I like it.
0.3By: Ana M. Watters
Estero,FL 33928I love it,I just got it two weeks ago,I hope that it stays that sharp for ever.
0.3By: DJ
Pensacola,FloridaI purchased this knife to go along with my other Tojiro knifes which are wonderful,the fit and finish of this paring knife is great,the only trouble with it though is the blade thickness which is almost wedged shaped which makes it extremely difficult to cut harder vegetables like potatoes carrots and hard root type vegetables,I finally order the MAC paring knife which has a thinner blade.
0.3By: Howard Meyer
Plymouth,MIWhat a difference between our old knives and the new one. My wife regularly calls me into the kitchen to show me how thin she sliced an onion or tomato. She loves it.
0.3By: Mark
Atlantic City,NJGreat knife,sharp out of the box. Use this to tournee potatoes and carrots with ease in school
0.3By: craig k
new yorkRazor sharp edge out of the box handle perfect blade shape however left a lot to be desired not useful for me very delicate blade you almost have to be careful with it to make sure you don’t bend it
0.3By: Donnie
Toronto,OntarioIt’s a pleasure to be able to have a knife work at peak sharpness right out of the box. This little guy IS very sharp out of the box. Very clean looking with an exception finish on the blade. Excellent value for the money.
0.3By:
Los AngelesGreat knife,great service.
0.3By: Sharon Proctor
Vidalia,GAI must admit I never thought I’d spend this much on a single knife,but after reading the reviews I decided to take a shot. I’m really glad I did. This is without question the finest paring knife I’ve ever owned and now that I’ve been using it,I feel like the price I paid was a real bargain. I would definitely recommend this knife to anyone. You won’t be disappointed!
0.3By: Simon
Danville,CAVery sharp and stays that way.
Excellent value.
0.3Excellent value.
By: GO
Washington stateGreat little knife,holds an edge very well,whenever I am in the kitchen it makes out to the cutting board
0.3By: Mike
Huntington Beach CA.Razor Sharp!!! Great Value
0.3By: Connie
Manistee,MII bought this knife as a gift as part of several knives that my husband has wanted to buy for a few years. He is extremely pleased with the paring knife as well as the others and has given away his old knives.
0.3By: Edward
San Gabriel cafantastic knife,very sharp ootb and looks amazing. can’t wait to receive my itk bread knife!
0.3By: Chris
Birmingham,ALWhoa! This fantastic little knife is razor sharp. At $40,this knife is a steal.
0.3By: Cliff
Ottawa,ONYou get what you pay for with this knife. It’s wonderfully sharp and technically good,though not a lot of attention was paid to details. The handle was not finished symmetrically,the blade is not perfectly aligned with the handle,some grinding marks are visible on various parts of the knife,the sharpening of the blade could have been better too. The handle material also smells a bit funny,and comes with a manufacturer’s notice that it is normal for "white powder" to come out of the handle material. The instruction manual’s English is also horribly broken. That being said,none of the above minor issues are noticeable when actually using the knife,which is what really matters. Overall,as long as you are not looking for a perfect finish,this a great knife for the price.
0.3By: shimond bradley
dallas,txGreat paring knife does the job well and stays sharp for me.
0.3Epitomizing value for performance, TOJIRO CLASSIC knives offer an excellent treatment of VG-10 stainless steel, which takes a silky edge without compromising retention or durability. The VG-10 core is clad in softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade.
This range of knives marries Western ergonomic sensibilities and patterns with fine Japanese steel, refinement, and forging processes. The resulting product is one that is immediately accessible to Western consumers yet provides a level of performance that meets highly discriminating standards. Truly, TOJIRO CLASSIC knives are an excellent entry into the world of Japanese cutlery.
This 90mm paring knife features a nicely proportioned Western micarta handle designed to cope with the demands of a professional kitchen with top-notch fit and finish. No gaps or major differences in surface level will be found at the contact points. The knife excels at small slicing and chopping tasks but really shines when applied in dexterous detail work and peeling.
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Average rating is 4.9
By: RobinW
Philly,PATakes a wicked edge and cuts great. No rust issues at all and it will be used for cutting veggies and left wet.
Relatively thin so a bit of flex in the blade.
Handle needs a bit of tweaking to be comfortable (sanding with a bit of wet/dry).
A great knife for the price.
0.3Relatively thin so a bit of flex in the blade.
Handle needs a bit of tweaking to be comfortable (sanding with a bit of wet/dry).
A great knife for the price.
By: kevin
san francisco,casuper sharp knife,versatile,perfect length,comfortable handle,awesome packaging! a must have for all pastry chefs!
0.3By: Charlie
Gulf Shores,ALLike all my Tojiros,very sharp out of the box and f&f are fine. Peels anything and my wife uses it whenever she needs a knife of any size--go figure? I wash & dry it and all my other knives when I finish using them.
Truly a bargain.
0.3Truly a bargain.
By: David McReynolds
New York,New YorkI’ve only had it a week or so. The blade is razor sharp - I suspect one could shave with it. Very pleased with it.
0.3By: Dennis T.
Chicago,ILWhat is up with other person saying "Relatively thin *** flex in the blade" It is not thin nor there is any flex,the knife is perfect. Very sharp.
0.3By: Brandon
North DakotaThis is my second Tojiro dp knife. The fit and finish is flawless on the knife I recieved. The handles are pretty square on my Tojiro’s so a little work with some sandpaper can shape them to your liking if it bothers you. I haven’t touched mine. The knife was fairly sharp however I did a little thinning and polished up the edge and this really is now my new favorite knife. It definately will support and hold a keen edge. 5 stars for a great knife at a awesome price.
0.3By: Jp
San Francisco,CAThis is just my favorite thing in the world right now. Probably the most versatile,sharp,and easy-to-use blade I’ve held in my hand. The edge retention is very impressive as well as being user friendly. Great knife and this website gives the absolute best price!
0.3By: Tomciopaluch357
USAThis is the knife for smaller jobs.My wife loves it. Perfect for cutting herbs,and boning smaller proteins. Additionally,Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife,like my wife,over all 5 stars I like that knife too.
0.3By: Tomasz.G
Whitahll PAThis is a great knife. It is well balanced and light,it’s also really sharp for that price it good for entry level Petty.Great petty knife to purchase!My wife loves it.
0.3The TOJIRO CLASSIC line of knives is famous in the market for delivering top-flight performance at an accessible price, making it an ideal introduction to the world of Japanese kitchen knives. TOJIRO CLASSIC knives sport a hard VG-10 stainless core, which is expertly treated to achieve a wonderful balance of extreme sharpness potential, ease of maintenance, and edge retention. The VG-10 is laminated with softer stainless steel, which improves the sharpening experience and adds integrity to the knives' construction. This knife features a nicely tapered spine and great convex grind, which heighten the blade's dexterity and improve food release respectively. Fit and finish are very high, with a nicely transitioned bolster, flush surfaces, and a bulletproof stamina wood handle. Overall, these knives are arguably some of the best values available.
This 120mm petty from TOJIRO is perfect for smaller slicing tasks and larger peeling work. This format is also popular for use as a smaller utility knife which can be applied to number of everyday activities that don't require the chopping power of a gyuto, but for which a paring knife would be insufficient. Depending upon the sort of work regularly performed, either this knife or a 150mm petty will be a staple in most professional and home cooks' arsenals.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todp18pe||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-180mm-petty-87.png||||||TOJIRO CLASSIC Petty 180mm||F-798||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||76.000||76.000 ||||||||||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC kitchen knives are some of the most popular knives in the world of Japanese kitchen cutlery. Outstanding bang for the buck attributes head the list of great things about these well-crafted, nicely finished, and great performing blades.
The CLASSIC series boasts excellent treatment of the VG-10 core steel, which results in extreme keenness without sacrificing edge integrity or retention. The core VG-10 steel is laminated with softer stainless steel to enhance the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. The TOJIRO 180mm petty has a very nicely tapered spine, which makes the knife feel light and nimble in the hand. The slim profile is absolutely lovely, giving the knife an ability to handle smaller prep work and boning tasks with ease.
The blade is coupled to a durable Western handle made of black micarta, which is attached to the superbly finished stainless bolster and tang with three stainless steel rivets. TOJIRO CLASSIC is one of the bestselling introductory lines of Japanese knives on the market and this fine petty is a perfect introduction to the brand and Japanese knives in general.
With the CLASSIC series, TOJIRO brings to market an exceptionally high quality, performance oriented kitchen knife line at a very accessible price. VG-10 stainless steel is used in the core of these blades, which is carefully treated to extract the perfect balance of durability, edge retention, and capability to become wickedly sharp. Clad in softer stainless steel, these knives are incredibly easy to sharpen. Blade geometry is convex throughout most of the TOJIRO CLASSIC line with a very nicely tapered spine, which makes the knife feel light and nimble in the hand. The quality of build and high level of performance exhibited throughout the lineup is usually reserved for much pricier blades.
The TOJIRO CLASSIC 210mm petty sees quite a bit of work as a fish and meat slicing knife where work space is an issue or the surface area of the object being cut does not require a very long edge. This knife is also adept at smaller prep work and boning tasks. While not as versatile as a gyuto, it is a better slicer and can be put to use for many of the same tasks. This knife is a mainstay for chefs who do a lot of meat and seafood prep alongside some smaller veggie work.
Average rating is 4.9
By: Luis
Tampa,FlWow this knife is amazing. Scary sharp. My SO is scared to use it. Will definitely buy from again.
0.3By: Blaine Mulligan
Birch Hills,Saskatchewan,CanadaAwesome knife at a great price! The blade is 9/10ths as good as much higher priced knives,but the fit and finish do reflect its lower price. Much better than a Henckels,for the same price. Quick shipping as well.
0.3By: Brian K
Orange County,CAGreat knife! The gf bought me this knife to congratulate me on getting a new job. sharp as heck OTB,easy to re-sharpen,great feel in the hand. There is no better knife for the price. That’s why this is my second knife from the DP line.
0.3By: Bill Rawson
Chattanooga,TNThis knife is amazing for the money. I’m in love with Japanese knives now. I like my Tojiros much better than my previous set of -double the price- (Zwilling) Henckels. Highly recommended for the price range in Japanese Knives.
0.3By: Ben
Philadelphia,PAI have been in love with Tojiro knives for over 5 years,when you could only find them direct from Japan (though they were about 40% cheaper then!). This santoku is perhaps the best bang-for-buck knife out there,and I’d recommend it to just about anyone. Chefknivestogo delivered it quickly and in perfect shape,and I’ve been impressed with their customer service and love the video reviews!
0.3By: Jeff G
Stratford,NJBought this as a gift for my son’s mother-in-law (Marija),who admired her daughter’s Masamoto santoku,gifted by me a few years ago. The Tojiro was decent sharp out of the box,but I tuned it up to 8K with Shapton stone on Edge Pro,plus leather strop. Will report back when my good friend and great cook Marija tells me how the Tojiro performs.
0.3By: Noel
kapaa,HIchefknivestogo: a reliable source for Japanese chef’s knives.
0.3By: Olga
Port Moody,BCGreat quality. Very sharp.
0.3TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting very good retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with excellent structural integrity. Handles are done in a black stamina wood, which is constructed with the demands of a professional kitchen in mind (though it is also wonderful in a home environment). Fit and finish are high and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.
The TOJIRO CLASSIC 170mm santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpsa21||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-210mm-291.png||||||TOJIRO CLASSIC Santoku 210mm||F-500||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||101.000||101.000 ||||||||||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting excellent retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with superior structural integrity. TOJIRO constructs their handles using black micarta, which is durable and easy to wash and maintain. Fit and finish are high, and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.
The santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in place of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.
Average rating is 5
By: lgarnica
cape codGreat all around great buy will by that specific brand again
0.3By: Karl
Brooklyn,NYBought it for myself for Xmas. Finish was very good. First use was on fresh,still slightly warm loaf which would have been very difficult to slice with my old serrated bread knife. New one cut very neat and flat slices with only slight drag. I’m quite pleased and would buy again.
0.3By: Robert Hetzell
Hurdle Mills,NCVery sharp and cuts bread without crushing it.
0.3TOJIRO's CLASSIC series offers tremendous performance and construction at a very modest price. Given the high quality, low cost, and breadth of offerings, these knives are considered second to none as introductory blades to the realm of Japanese performance knives. VG-10 steel is clad with softer stainless steel, providing for a fully stainless blade. TOJIRO CLASSIC knives exhibit excellent treatment of the core VG-10, resulting in an edge that can achieve very high levels of sharpness with good retention capabilities and ease of maintenance.
The TOJIRO CLASSIC serrated bread knife in 215mm is a perfect knife for cutting through crusty and soft breads and other slicing applications. Cooks often operate under the belief that serrated blades are one dimensional in character. This is not the case. This knife will do well slicing soft fruits and vegetables as well as meats.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpstkn12||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-120mm-151.png||||||TOJIRO CLASSIC Steak Knife 120mm||F-797Steak||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||62.000||62.000 ||||||||||||1||1||1||0||||||||We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are known for their excellent performance at an affordable price, making them a great choice for anyone new to Japanese kitchen knives. With a hard VG-10 stainless core and a softer stainless steel laminate, these knives offer sharpness, easy maintenance, and edge retention. The tapered spine and convex grind enhance the knife's agility and food release, while the high-quality finish and stamina wood handle add to their durability. All in all, TOJIRO CLASSIC knives are a top value choice.
Average rating is 4.7
By: VicL
La Crosse,Wis.My son and his wife loved them. They are knives that feel good in the hand. Mark has always been very helpful with his expertise on knives. I’ve ordered several times and never been disappointed. Thanks for your input when I’ve called.
0.3By: Vickie
La Crosse,Wis.Absolutely the best and fastest service I have ever had with any company ordering on line. Also Mark’s williness to talk with the customer about knive choice is very helpful and welcomed. No one ends up purchasing the wrong knife or talked into something high end just to make a sale. Very professional and the way business should be conducted.
0.3By: Pedro ramos
Puerto ricoVery good! Significant improvement to my old Wustof set
0.3This is our favorite set of steak knives on the site! Excellent fit and finish, quality VG-10 core steel, attractively integrated bolsters, and a beautiful storage case make these knives top sellers in the category. TOJIRO's CLASSIC series of kitchen knives offers exceptional steel, construction, and fit and finish at very reasonable prices. This steak knife set is yet another example of the tremendous value delivered by TOJIRO.
Average rating is 4.8
By: Woo-bae Kim
breckenridge,coSurprise!
0.3By: bombsquad1
cape codhad for over a year and this thing is awsome i use it for every thing. lots of life in this thing.
0.3By: Ken
San DiegoI would like to rate this somewhere between 3.5 and 4 stars actually. The knife is well constructed,but not so pretty. I still think it is a high value knife. The factory edge is not suitable for use IMO on this example. It is quite "heavy" behind the edge. So,after a bit of thinning and sharpening,a little handle contouring,it is a very serviceable knife. The value is in the blade,steel,and hardening. Just needs some tweaking. I recommend this knife for the cook that works the line and wants to go to the next level,or the knife person who is looking for the basis for a nice suji and doesn’t mind,or enjoys tinkering. It gets,and stays,very sharp.
0.3By: jules
NYCAwesome knife. I have had it for over a year and only recently have I fallen in love with this knife. I think heavy use and repeated sharpening has actually thinned it a tad bit and its just a pleasure to use. I can sharpen it up and use it for a few days heavy on the line,and I can still cut tomatoes with the tip because its just so darn thin. I can pull cut cold cooked chicken breast easier than I could before I beat the hell out of this thing. It’s awesome.
0.3Perhaps the best value available in the market today, the TOJIRO CLASSIC line offers up some seriously high-performing knives at very palatable prices, making them a must for those venturing into the world of Japanese cutlery for the first time. VG-10 stainless steel is expertly handled, perfectly balancing edge retention, keenness potential, and durability. Grinds are impeccably convex and spines exhibit a very nice taper. Overall, there is a very high level of production quality in these knives that one would expect from knives that cost much more.
The TOJIRO CLASSIC 240mm sujihiki is a medium-length knife by sujihiki standards. These knives excel as slicers of all but the largest roasts and fillets. The double-bevel edge on sujihikis makes them ideal for a number of applications. In addition to slicing duty, this knife will be adept at filleting fish and smaller vegetable prep.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|todpslkn27||item.||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-sujihiki-270mm-314.png||||||TOJIRO CLASSIC Sujihiki 270mm||F-806||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||161.000||161.000 ||||||
Average rating is 4.3
By: Adamm
Cashtown PaAfter a little thinning this knife came to life. Awesome knife you you need a stiff knife. Held and edge for a long time.
0.3By: Miles
Chicago,ILLike all tojiro DPs I think this is a great knife for the price.
Edge retention and stability are great,but there are some minor F&F issues. This knife has the extra boxy tojiro handles and may require some sanding to get the rough spots in the handle/tang smoothed out.
0.3Edge retention and stability are great,but there are some minor F&F issues. This knife has the extra boxy tojiro handles and may require some sanding to get the rough spots in the handle/tang smoothed out.
By: Eric
Ottawa,ONproduct better than i hoped for,delivered as promised,very pleased
0.3By:
0.3By: James C
San Francisco,CAThick handle. bulky and takes a little getting used to. Edge needs serious thinning for it to come to life. Holds an edge with the very best. Stiff,great big knife. Fit and finish leaves some to be desired. All taken care of with a few hours with the dremel tool.
0.3By: Twist Thompson
Page,Azquick and easy purchase,my knife showed up in great shape and ready to go.I would purchase from this company again
0.3Any initiate to the world of high-end Japanese kitchen knives would do well to consider the TOJIRO CLASSIC series of blades. These knives represent some of the best-performing knives available at very approachable prices. Indeed, the attributes, construction, and quality of these knives are usually reserved for far more expensive blades. Softer stainless steel is laminated over a core of VG-10, which is masterfully treated to extract the best characteristics of the steel. Edges on TOJIRO CLASSICs get screaming sharp, hold through extended use in home and professional environments, and are very easy to sharpen and maintain. Blade geometry is excellent, and fit and finish are brought to exacting standards. These are very good knives that punch well beyond their price points.
TOJIRO's range-topping 270mm sujihiki is an excellent knife for all slicing applications. Large enough to handle large roasts, turkey, and fish fillets, yet nimble enough to serve on fillet duty and veggie prep, this is a great knife at a great price.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tofiscsc||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fish-scraper-scaler-99.png||||||Tojiro Fish Scaler||F-640||newarrivals > ||New Arrivals > ||25.000||25.000 ||||||
||||||1||1||1||0||||||||We love knives. But we also love other kitchen utensils with the same passion. A very useful tool around both professional and home kitchens that doesn’t get much attention is the fish scaler. And this is a really nice fish scaler made by Tojiro.
The scaler features four rows of blades for efficient removal of fish scales while inflicting minimal damage to the sometimes delicate skin. This simple design and shape makes the task of removing scales very easy before you prepare your fresh fish. This is a very efficient design that gets the job done easily and efficiently.
Constructed of solid high quality 18/8 stainless steel, the Tojiro fish scraper/scaler has a nicely formed handle for comfortable use and quick and easy cleanup. Many similar tools are made from light and thin stamped steel but not this one. It is built to last a lifetime, like all of the Tojiro Pro utensils, using top of the line materials and precision manufacturing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirogai||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-403.png||||||TOJIRO GAI||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tojriogai tojirogai1 tojirogai2 tojirogai3 tojiroknifebag ch8pcknro tenuguiknives ||||The GAI series is made with new, high-end handles for a great price. Gai means "armor" in Japanese and refers to the durable and armor-like handles. The blades are made with premium VG10 Japanese knife steel and clad with 37 layers of Damascus steel for a beautiful look and feel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirogai3||item-1||solidtemplate||tojirogai||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-398.png||||||TOJIRO GAI Gyuto 180mm||F-1352||specials > linecooks > tojiro-knives > tojirogai > ||Resources > For Professionals > TOJIRO Knives > TOJIRO GAI > ||131.000||131.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.Weight: 6.0 oz (172 g) Edge Length: 181 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirogai1||item-1||solidtemplate||tojirogai||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-404.png||||||TOJIRO GAI Nakiri 165mm||F-1350||specials > linecooks > tojiro-knives > tojirogai > ||Resources > For Professionals > TOJIRO Knives > TOJIRO GAI > ||131.000||131.000 ||||||||||||1||1||1||0||||||||TOJIRO's newest and hottest line is called GAI, which translates to "armor" in Japanese. It is inspired by the lovely linen micarta handles that are as durable as armor for long-lasting beauty and use. This nakiri blade is made of premium VG10 Japanese knife steel and clad with 37 layers of Damascus steel for a beautiful look and feel. Edge Steel: VG10 Cladding: Damascus Cladding Handle: Linen Micarta Edge: Double Bevel Weight: 6.8 oz (194 g) Edge Length: 164 mm Total Length: 296 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojriogai||item-1||solidtemplate||tojirogai||https://s.turbifycdn.com/aah/chefknivestogo/tojrio-gai-119.png||||||TOJIRO GAI Petty 135mm||F-1353||specials > linecooks > tojiro-knives > tojirogai > ||Resources > For Professionals > TOJIRO Knives > TOJIRO GAI > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience. Weight: 2.9 oz (82 g) Edge Length: 137 mm Total Length: 246 mm Spine Thickness at Base: 2 mm Blade Height at Heel: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirogai2||item-1||solidtemplate||tojirogai||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-395.png||||||TOJIRO GAI Santoku 170mm||F-1351||specials > linecooks > tojiro-knives > tojirogai > ||Resources > For Professionals > TOJIRO Knives > TOJIRO GAI > ||131.000||131.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience. Weight: 6.2 oz (176 g) Edge Length: 173 mm Total Length: 292 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tohaknbag||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-hanging-knife-bag-103.png||||||Tojiro Hanging Knife Bag - Gray||Tojiro-Drumstick-Bag||links > ||Chefknivestogo Specials > ||30.000||30.000 ||||||||||||1||1||1||0||||||||Tojiro Hanging Knife Bag. This bag is designed for convenient access at work, offering unique features that are ideal for work in commercial kitchens. Made with tough materials and equipped with sturdy straps, it can be hung on the wall for quick and easy access without taking up valuable counter space. Lightweight and equipped with a top handle as well as a shoulder strap, it's easy to carry and transport. Constructed with weatherproof ballistic nylon, this bag features: An 18" length A 7 1/2" width (15" when opened) A rigid 1" spine to ensure secure closure when fully stocked Holds 4-5 knives and room for some tools as pictured||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toitkbrkn||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-270mm-itk-bread-knife-200.png||||||TOJIRO ITK Bread Knife 270mm ||F-687||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||72.000||72.000 ||||||||2.000 ||||1||1||1||0||||||||This is a CKTG exclusive! The TOJIRO ITK bread knife has a 270mm scalloped edge. Stays sharp for a long time and through a lot of use. It is constructed from molybdenum-vanadium steel with a black pakka wood handle. One of our top sellers since introduced, this knife is a great addition to any kitchen. Maker: TOJIRO Location: Sanjo City, Japan Steel: MV Stainless Steel Weight: 5.8 oz (166 g) Edge Length: 271 mm Total Length: 385 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm||||||||||||||798525579254||0||||||||||New||||||||||Tojiro||||0||~~|^^|tojiro-kitchen-shears||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-kitchen-shears-312.png||||||TOJIRO Kitchen Shears||FK-843||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||54.000||54.000 ||||||||0.800 ||||1||1||0||0||||||||A good pair of kitchen shears is an essential tool in any kitchen. They tackle a huge number of tasks and the TOJIRO kitchen shears (FK-843) are one of our favorites.
The TOJIRO pro kitchen shears are very high-quality stainless steel shears that are made with a one-piece construction for durability, with the blades, tangs, and handles cast in one piece. The micro-serrated blades are 4" long with an overall length of 8", and the 3" loop handles are of equal size and shape for right- or left-handed use.
The TOJIRO shears also feature a bottle opener, jar opener, and two screwdriver tips. They have an adjustable pivot joint that separates at 95 degrees for thorough cleaning and sharpening. These have a completely stainless steel construction and come apart for easy cleaning and sharpening.
These shears are super smooth and super sharp. The solid stainless steel construction feels sturdy in your hand, while the three-layer blade is ideal for general scissor use since it will retain its edge much longer, making these a multi-purpose tool for use all around the house or office. Weight: 5.4 oz (142 g) Blade Length: 70 mm Total Length: 205 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojiro-knives||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-knives-71.png||||||TOJIRO Knives||||specials > linecooks > ||Resources > For Professionals > ||||||||||||1.000 ||||1||1||0||0||||toatse tojirodpa1 tovgda tojirodpseries tojirosakuya tojirogai toprr2kn tojirosg2reppu toitkshse tohaca tovghase ||||
TOJIRO knives are well known and loved in Japan for their superior quality at reasonable prices. These are high-performance knives that we believe will offer you years of cutting pleasure.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tomvstst||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-mv-stainless-steel-87.png||||||Tojiro MV Stainless Steel||||||||||||||||||||||0||1||0||0||||||||
The Tojiro MV line is a good entry level line of stainless steel knives that cut well and are easy to care for.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tomvya24||item-1||solidtemplate||yanagibas240mm||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-mv-yanagiba-240mm-13.png||||||TOJIRO MV Yanagiba 240mm||F-1057||resources > sashimi-knives > yanagibas240mm > ||Knife Types > Yanagibas > Yanagibas 240mm > ||85.000||85.000 ||||||||||||1||1||1||0||||||||The TOJIRO MV Yanagiba 240mm is a classic single-bevel slicing knife crafted for precision. Designed for tasks such as sashimi slicing and delicate protein preparation, this knife excels where clean, controlled cuts are crucial.
Forged from molybdenum-vanadium (MV) stainless steel, the blade strikes a balance of durability, sharpness, and rust resistance—ideal for both professional kitchens and home sushi enthusiasts. The 240mm length provides excellent reach while maintaining maneuverability, and the single-bevel edge delivers razor-sharp performance for ultra-thin slicing.
The traditional D-shaped handle is crafted from magnolia wood and a black plastic ferrule, offering a secure and comfortable grip with a refined aesthetic. Hand-sharpened and ready to use, this yanagiba is a reliable tool built for precision. Steel: Molybdenum Vanadium Stainless Construction: Single-bevel Handle: D-Shaped Magnolia Weight: 4.6 oz (132 g) Edge Length: 234 mm Total Length: 370 mm Spine Thickness at Base: 3 mm Blade Height: 32 mm Made in Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tonalest||item-1||solidtemplate||tojirodpa1||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-natural-leather-strop-230.png||||||TOJIRO Natural Leather Strop||F-461||specials > linecooks > tojiro-knives > tojirodpa1 > ||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC > ||20.000||20.000 ||||||||||||1||1||1||0||||||||The TOJIRO leather strop is adhered to a wooden base for even stropping. Get rid of burrs that cannot be removed by finer whetstones and finish your edge extra sharp and smooth. Recommended for daily maintenance and finishing your knife sharpening. The strop has soft rubber pads on the bottom to add a little grip to your counter while stropping. Size: 250×70×25 mm Weight: 200 g Material: Cowhide + Magnolia Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toprofitw||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-fish-tweezers-188.png||||||Tojiro Pro Fish Tweezers||F-642||links > ||Chefknivestogo Specials > ||19.950||19.950 ||||||||||||1||1||1||0||||||||Using 18-8 Stainless Steel, these are perfect for pulling pin bones while processing fish. Comes with a nice branded Tojiro box for storage in your bag or drawer. Measures 120mm.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toprr2kn||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-professional-r-2-knives-67.png||||||TOJIRO Professional R2 Knives||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||topror2gy24 togyr2post27 tojiroknifebag ch8pcknro ||||
TOJIRO Professional R2 Knives. These look like their famous cousins the DP series but they're made with high-end powdered stainless steel called R2. They perform better, and the edges last longer. Great line with unbeatable price for this type of steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|topror2gy24||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-r-2-gyuto-240mm-91.png||||||TOJIRO R2 Powdered Steel Gyuto 240mm Sale||F-521||specials > closeouts > ||Resources > CKTG Close Outs > ||222.000||252.000 ||222.000 ||||||||||1||1||1||0||||||||The TOJIRO Pro R-2 gyuto is constructed from R-2 high speed tool steel. R-2, aka SG-2, is a very high tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade.
The TOJIRO Pro line has improved grinds and better edge consistency as compared to the DP series. It is also thinner behind the edge and the out of the box edge is far better realized. The convex grind is particularly well done, resulting in a blade that cuts efficiently while releasing food with ease.
It is a fairly robust knife in terms of weight and stiffness. The 49mm blade height is about average for a 240mm length. The knife has a nice flat spot towards the heel with a gentle belly from halfway along the slender blade. The tip is finely shaped and ready for intricate slicing work. It has a fairly universal profile that will find favor with most chefs, push cutters or rockers. The blade is mated to a well-finished stainless bolster which in turn is attached to a comfortable and well-finished black Western style handle.
We think these R-2 knives from TOJIRO represent a wonderful opportunity for chefs of all kinds to experience a great steel at a bargain price. Weight: 8.8 oz (250 g) Edge Length: 243 mm Total Length: 373 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|togyr2post27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gyuto-r2-powdered-steel-270mm-60.png||||||TOJIRO R2 Powdered Steel Gyuto 270mm Sale||F-522||newarrivals > ||New Arrivals > ||200.000||301.000 ||200.000 ||||||||||1||1||1||0||||||||This knife is made with top-of-the-line R2 Powdered high-speed stainless steel clad with 13-chrome stainless steel. It is very sharp, and has excellent in-wear resistance and edge retention.
The reinforced laminated handle is very durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle. Edge Steel: R2 Powdered High-Speed Steel Cladding: 13 Chrome Stainless Steel Handle: Reinforced Laminated Material Edging: Double Bevel Weight: 10.4 oz (296 g) Edge Length: 272 mm Total Length: 408 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirosg2reppu||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sg2-reppu-10.png||||||TOJIRO REPPU||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||toreki15 toresg2ki17 kospor ||||The TOJIRO REPPU knives feature a core blade made of SG2 powdered high-speed steel, renowned for its exceptional hardness, sharpness, and resistance to wear and rust.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toresg2ki17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-kiritsuke-170mm-38.png||||||TOJIRO REPPU Bunka 170mm||FD-1361||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||222.000||222.000 ||||||||||||1||1||1||0||||||||Crafted with an SG2 powdered high-speed steel core, this blade offers outstanding hardness and sharpness, making it ideal for precision cutting. Known for its excellent wear and rust resistance, SG2 is commonly used in metal cutting tools, ensuring long-lasting performance.
The K-tip blade showcases a beautiful contrast between the blasted finish and the polished, wavy edge pattern, delivering both aesthetic appeal and superior functionality. Whether you're slicing, dicing, or mincing, the K-tip is versatile enough to meet the demands of both home cooks and professionals alike.
The handle is crafted from teak, known for its water resistance and natural pest resistance. Designed without a ferrule, the internal structure ensures the blade is securely fixed, offering durability and a refined look that enhances your kitchen experience. Edge Steel: SG2 (Stainless Powdered High-Speed steel) Cladding: Stainless Handle: Teak Octagonal Edge: Double Bevel Weight: 3.7 oz (102 g) Edge Length: 173 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toreki15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-kiritsuke-150mm-47.png||||||TOJIRO REPPU Kiri-Petty 150mm||FD-1360||resources > petty-knives > 150mmpettys > ||Knife Types > Petty Knives > 150-165mm Pettys > ||182.000||182.000 ||||||||||||1||1||1||0||||||||The TOJIRO REPPU Kiri-Petty features a core blade made of SG2 powdered high-speed steel, renowned for its exceptional hardness, sharpness, and resistance to wear and rust. This premium steel, commonly used in metal cutting tools, ensures your knife remains razor-sharp for longer.
The versatile K-tip design excels in various kitchen tasks, from slicing to mincing, making it suitable for both home cooks and professional chefs.
Crafted from golden-brown teak, the octagonal handle offers excellent water resistance and pest protection. Its innovative internal structure ensures the blade remains securely attached, providing durability without the need for a traditional ferrule. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai Edge: 50/50 Steel: SG2 Stainless Steel Cladding: Stainless Steel Weight: 1.8 oz (50 g) Edge Length: 152 mm Total Length: 278 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm HRC: 63+-||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kospor||item-1||solidtemplate||tojirosg2reppu||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-special-order-104.png||||||TOJIRO REPPU Kiritsuke 210mm||FD-1362||specials > linecooks > tojiro-knives > tojirosg2reppu > ||Resources > For Professionals > TOJIRO Knives > TOJIRO REPPU > ||263.000||263.000 ||||||||||||1||1||1||0||||||||The TOJIRO REPPU Kiritsuke 210mm offers exceptional sharpness and excellent stainless steel that will hold a long-lasting sharp edge. In Japanese, "reppu" translates to "violent wind" or "gale." It's often used to evoke the sense of a powerful, unstoppable force.
The blade has a versatile K-Tip design with a unique matte finish, and features a polished, wavy edge pattern that creates a striking appearance to match its high functionality.
The teak wood handle not only resists water and pests but also features a secure internal structure, ensuring the blade stays firmly in place. The octagonal shape provides a comfortable grip, adding style and durability without the need for a ferrule. Maker: TOJIRO Location: Sanjo City, Japan Edge Steel: SG2 (Stainless Powdered High-Speed steel) Cladding: Stainless Handle: Teak Octagonal Edge: Double Bevel Weight: 3.7 oz (106 g) Edge Length: 210 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|to||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-roll-sharpener-69.png||||||TOJIRO Roll Sharpener||F-641ROLLSHARPENER||specials > linecooks > tojiro-knives > tojirodpseries > ||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||30.000||30.000 ||||||||||||1||1||1||0||||||||The TOJIRO Pro Roll Sharpener is a great way to keep a sharp edge on your knives without the expense and time required to learn to sharpen by hand on a whetstone. This TOJIRO Pro is a 2-stage handheld knife sharpener that features ceramic whetstones. It is ideal for all Japanese cutlery and is very easy to use.
It will work with any 50/50 beveled knife from TOJIRO to Shun. The sharpener works in two stages. The first is a rough/medium grit and the second is a medium/fine grit. Simply place the knife sharpener under the faucet to moisten the ceramic whetstones and run the knife blade from the heel to the tip through the coarse whetstone slot 5 times, and repeat the same method in the fine whetstone slot to finish.
It is just as easy to clean as it is to use. The top portion of the sharpener can be taken apart from the base to rinse under the faucet. Be sure to dry it off completely before storing. The body of the sharpener is made of durable stainless steel and features a rubber base for sturdiness. The base is made from polypropylene resin and elastomer resin. Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirosakuya||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-5.png||||||TOJIRO SAKUYA||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tosape13 tosasa16 tosana16 tosagy21 ||||The TOJIRO SAKUYA series blends traditional craftsmanship with a bold, modern design. Each knife features a VG10 stainless steel core for excellent edge retention and rust resistance, clad in layered Damascus steel for added strength and beauty. What sets the Sakuya apart is its unique Jet-Black Damascus finish, created through electrolytic coloring. The dark blade is said to represent the “new moon.”||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tosagy21||item-1||solidtemplate||tojirosakuya||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-gyuto-210mm-13.png||||||TOJIRO SAKUYA Gyuto 210mm||FD-1374||specials > linecooks > tojiro-knives > tojirosakuya > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SAKUYA > ||243.000||243.000 ||||||||||||1||1||1||0||||||||The TOJIRO SAKUYA series blends traditional craftsmanship with a bold, modern design. Each knife features a VG10 stainless steel core for excellent edge retention and rust resistance, clad in layered Damascus steel for added strength and beauty.
What sets the Sakuya apart is its unique Jet-Black Damascus finish, created through electrolytic coloring. The dark blade is said to represent the “new moon,” while the shimmering edge evokes the “crescent moon.” Paired with a sleek ebony wood handle, these knives are as functional as they are striking.
Specifications: Core Steel: VG10 stainless steel Cladding: Layered Damascus Finish: Jet-Black Damascus (electrolytic coloring) Symbolism: New moon blade, crescent moon edge Handle: Ebony wood Made in Japan by TOJIRO Handle: Octagonal Ebony Weight: 5.8 oz (166 g) Edge Length: 214 mm Total Length: 361 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tosana16||item-1||solidtemplate||tojirosakuya||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-nakiri-165mm-13.png||||||TOJIRO SAKUYA Nakiri 165mm||FD-1378||specials > linecooks > tojiro-knives > tojirosakuya > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SAKUYA > ||232.000||232.000 ||||||||||||1||1||1||0||||||||The TOJIRO SAKUYA Nakiri combines traditional Japanese design with a sleek, modern aesthetic. Crafted with a VG10 stainless steel core and layered Damascus cladding, it offers superb edge retention, durability, and rust resistance—ideal for precise vegetable prep.
Its striking Jet-Black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance: To preserve the beauty and performance of your Sakuya Nakiri, we recommend hand-washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications: Core Steel: VG10 stainless steel Cladding: Layered Damascus Finish: Jet-Black Damascus (electrolytic coloring Symbolism: New moon blade, crescent moon edge Handle: Octagonal Ebony Made in Japan by TOJIRO Weight: 6.2 oz (176 g) Edge Length: 159 mm Total Length: 311 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tosape13||item-1||solidtemplate||tojirosakuya||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-petty-130mm-13.png||||||TOJIRO SAKUYA Petty 130mm||FD-1372||specials > linecooks > tojiro-knives > tojirosakuya > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SAKUYA > ||192.000||192.000 ||||||||||||1||1||1||0||||||||The Tojiro Sakuya Petty 130mm is a compact, razor-sharp utility knife perfect for in-hand work and smaller prep tasks like trimming, peeling, and slicing herbs or fruit. It features a VG10 stainless steel core clad in layered Damascus steel for outstanding edge retention and corrosion resistance in a slim, nimble profile.
Its signature Jet-Black Damascus finish—achieved through electrolytic coloring—sets this blade apart with dramatic contrast and visual depth. The dark body symbolizes the “new moon,” while the polished edge reflects the “crescent moon.” Paired with an octagonal ebony wood handle, this knife offers beauty, precision, and control in equal measure.
Care & Maintenance: To preserve the beauty and performance of your Sakuya Petty, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications: Made in Japan by TOJIRO Core Steel: VG10 stainless steel Cladding: Layered Damascus Finish: Jet-Black Damascus (electrolytic coloring) Symbolism: New moon blade, crescent moon edge Handle: Octagonal Ebony HRC: 60± Edge Grind: Double Bevel Angle: 12 Degrees Each Side Weight: 2.2 oz (62 g) Edge Length: 130 mm Total Length: 253 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tosasa16||item-1||solidtemplate||tojirosakuya||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-santoku-165mm-13.png||||||TOJIRO SAKUYA Santoku 165mm||FD-1377||specials > linecooks > tojiro-knives > tojirosakuya > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SAKUYA > ||232.000||232.000 ||||||||||||1||1||1||0||||||||The Tojiro Sakuya Santoku blends traditional Japanese form with modern style. Featuring a VG10 stainless steel core clad in layered Damascus steel, it offers excellent edge retention, corrosion resistance, and durability—perfect for tackling everything from vegetables to proteins with precision.
Its striking Jet-Black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance: To preserve the beauty and performance of your Sakuya Santoku, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications: Made in Japan by TOJIRO Core Steel: VG10 stainless steel Cladding: Layered Damascus Finish: Jet-Black Damascus (electrolytic coloring) Symbolism: New moon blade, crescent moon edge Handle: Octagonal Ebony HRC: 60+- Edge Grind: Double Bevel Angle: 12 Degrees Each Side Weight: 5.4 oz (152 g) Edge Length: 166 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toitkshse||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-itk-shirogami-series-66.png||||||TOJIRO SHIROGAMI||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tohaus16 tohaus18 tohade18 tohaya21 tohaya24 tohaya27 towh2us16sa tosh16de tojiro2 toshus18 toshya210 toshya24 toshya27 toshya30 tojiroknifebag ch8pcknro ||||
White #2 steel, also called Shirogami steel, comes from the Hitachi steel mill. It is reactive carbon steel, which means that it will develop a patina over time and you need to take care to keep it dry or it will rust. It is an easily sharpened steel and holds an edge well. Often it will come with a rustic kurouchi finish which is the dark, rough finish.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tosh16de||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-165mm-deba-128.png||||||TOJIRO SHIROGAMI Deba 165mm||F-902||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||148.000||148.000 ||||||||2.000 ||||1||1||1||0||||||||The 165mm deba is a traditional fish butchering knife. This one is the perfect size for smaller fish like mackerel or striped bass. The knife is constructed from White #2 steel and takes a scary sharp edge. These knives are known for their superior performance for the price. The blade is attached to a Ho wood handle with a plastic ferrule. The blade is constructed from carbon steel so hand washing and wiping the blade dry are required to avoid rusting. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White #2 (Shirogami #2) Cladding: Soft Iron Handle: Ho Wood D-Shaped with Black Resin Ferrule HRC: 60 Weight: 9.2 oz (261 g) Edge Length: 175 mm Total Length: 320 mm Spine Thickness at Heel: 7.4 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojiro2||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-deba-180mm-283.png||||||TOJIRO SHIROGAMI Deba 180mm||F-903||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||180.000||180.000 ||||||||2.000 ||||1||1||1||0||||||||The deba (which translates to "pointed carving knife") is a traditional Japanese style kitchen knife that first appeared in the Edo period. They are used primarily to cut fish, though they are also used to cut other meats on occasion. This 180mm deba is made from a high carbon, reactive Shirogami steel (also known as White #2). A carbon steel like this needs regular maintenance and oiling to prevent rust; however, they also take a sharper edge, which will last longer than stainless steels.
The heft and shape of the blade is designed specifically to remove the head and fillet fish. Its thickness, as well as its obtuse angle on the back of the heel, make quick work of cutting off the heads of fish without damaging the rest of the product. The rest of the blade is then used to ride against the fish bones, separating the fillet. The blade is attached to a ho wood handle with a plastic ferrule. These knives are known for their superior performance for a very good price. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White #2 (Shirogami #2) Cladding: Soft Iron Handle: Ho Wood D-Shaped with Black Resin Ferrule HRC: 60 Weight: 10.8 oz (306 g) Edge Length: 190 mm Total Length: 330 mm Spine Thickness at Heel: 7 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tohade18||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-deba-180mm-61.png||||||TOJIRO SHIROGAMI Hammered Deba 180mm||F-1122||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai - Tradition Single Bevel, Right-Handed Cladding: Hammered Soft Iron Finish: Kurouchi Edge Steel: Shirogami Carbon Steel (White #2) Handle: Magnolia wood Ferrule: Resin HRC: 62+- Weight: 11.5 oz (326 g) Edge Length: 193 mm Total Length: 338 mm Spine Thickness at Base: 7 mm Blade Height at Base: 58 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tohaus16||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-usuba-160mm-59.png||||||TOJIRO SHIROGAMI Hammered Usuba 160mm||F-1126||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||252.000||252.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai - Traditional Single Bevel, Right-Handed Cladding: Hammered Soft Iron Finish: Kurouchi Edge: Shirogami Carbon Steel Handle: Magnolia Wood Ferrule: Resin HRC: 62+- Weight: 7.3 oz (208 g) Edge Length: 155 mm Total Length: 300 mm Spine Thickness at Base: 5 mm Blade Height at Base: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tohaus18||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-usuba-180mm-61.png||||||TOJIRO SHIROGAMI Hammered Usuba 180mm||F-1127||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||288.000||288.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai - Traditional Single Bevel, Right-Handed Cladding: Hammered Soft Iron Finish: Kurouchi Edge: Shirogami Carbon Steel Handle: Magnolia Wood Ferrule: Resin HRC: 62+- Weight: 9.1 oz (260 g) Edge Length: 171 mm Total Length: 322 mm Spine Thickness at Base: 6 mm Blade Height at Base: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tohaya21||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-210mm-61.png||||||TOJIRO SHIROGAMI Hammered Yanagiba 210mm||F-1123||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||207.000||207.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai - Traditional Single Bevel, Right-Handed Cladding: Hammered Soft Iron Finish: Kurouchi Edge Steel: Shirogami carbon steel (White #2) Handle: Magnolia wood Ferrule: Resin HRC: 62+- Weight: 4.3 oz (124 g) Edge Length: 199 mm Total Length: 335 mm Spine Thickness at Base: 4.5 mm Blade Height at Base: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tohaya24||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-240mm-61.png||||||TOJIRO SHIROGAMI Hammered Yanagiba 240mm||F-1124||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||234.000||234.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai Tradition, Single Bevel, Right-Handed Cladding: Hammered Soft Iron Finish: Kurouchi Edge: Shirogami Carbon Steel (White #2) Handle: Magnolia Wood Ferrule: Black Plastic HRC: 62+- Weight: 5.5 oz (156 g) Edge Length: 239 mm Total Length: 379 mm Spine Thickness at Base: 4 mm Blade Height at Base: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tohaya27||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-270mm-61.png||||||TOJIRO SHIROGAMI Hammered Yanagiba 270mm||F-1125||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||301.000||301.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai / Hammer Forged Edge Steel: Shirogami (White #2) Carbon Steel Finish: Hammered, Kurouchi Cladding: Iron (reactive) Edge Bevel: Single Bevel, Right-Handed Handle: Ho Wood Ferrule: Black Plastic HRC: 62+- Weight: 6.9 oz (196 g) Edge Length: 267 mm Total Length: 418 mm Spine Thickness at Base: 4 mm Blade Height at Base: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|towh2us16sa||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-usuba-165mm-sale-100.png||||||TOJIRO SHIROGAMI Usuba 165mm ||F-918||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||135.000||135.000 ||||||||||||1||1||1||0||||||||Shirogami is another word for white #2 steel. Some also call it white paper #2 because the steel is wrapped in white paper from the steel mill named Hitatchi. These knives are reactive carbon steel and they sharpen up really easily and hold an edge well. These are great knives for those who want to try a good-value carbon steel knife. This usuba is made with a shiny satin finish. All of them will develop patina over time and you need to keep them dry or they may rust. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White #2 (Shirogami #2) Cladding: Soft Iron Handle: Magnolia D-Shaped with Black Resin Ferrule HRC: 60 Grind: Single Bevel, Right Handed Weight: 6.4 oz (180 g) Edge Length: 155 mm Total Length: 300 mm Spine Thickness at Base: 4 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toshus18||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-usuba-180mm-237.png||||||TOJIRO SHIROGAMI Usuba 180mm||F-919||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||153.000||153.000 ||||||||||||1||1||1||0||||||||Shirogami is another word for white #2 steel. Some also call it white paper #2 because the steel is wrapped in white paper from the steel mill named Hitatchi. These knives are reactive carbon steel and they sharpen up really easily and hold an edge well. These are great knives for those who want to try a good-value carbon steel knife. This usuba is made with a shiny satin finish. All of them will develop patina over time and you need to keep them dry or they could rust. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White #2 (Shirogami #2) Cladding: Soft Iron Handle: Magnolia D-Shaped with Black Resin Ferrule HRC: 60 Grind: Single Bevel, Right-Handed Weight: 7.2 oz (204 g) Edge Length: 170 mm Total Length: 313 mm Spine Thickness at Base: 4 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toshya210||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-yanagi-210-81.png||||||TOJIRO SHIROGAMI Yanagiba 210mm||F-930||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||108.000||108.000 ||||||
The scaler features four rows of blades for efficient removal of fish scales while inflicting minimal damage to the sometimes delicate skin. This simple design and shape makes the task of removing scales very easy before you prepare your fresh fish. This is a very efficient design that gets the job done easily and efficiently.
Constructed of solid high quality 18/8 stainless steel, the Tojiro fish scraper/scaler has a nicely formed handle for comfortable use and quick and easy cleanup. Many similar tools are made from light and thin stamped steel but not this one. It is built to last a lifetime, like all of the Tojiro Pro utensils, using top of the line materials and precision manufacturing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirogai||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-403.png||||||TOJIRO GAI||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tojriogai tojirogai1 tojirogai2 tojirogai3 tojiroknifebag ch8pcknro tenuguiknives ||||The GAI series is made with new, high-end handles for a great price. Gai means "armor" in Japanese and refers to the durable and armor-like handles. The blades are made with premium VG10 Japanese knife steel and clad with 37 layers of Damascus steel for a beautiful look and feel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirogai3||item-1||solidtemplate||tojirogai||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-398.png||||||TOJIRO GAI Gyuto 180mm||F-1352||specials > linecooks > tojiro-knives > tojirogai > ||Resources > For Professionals > TOJIRO Knives > TOJIRO GAI > ||131.000||131.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.
Average rating is 4.7
By: Daniel W.
Aberdeen,NJThis is a great bread knife. The handle has a slight upward cant from the blade that gives your knuckles plenty of clearance. The fit and finish of the handle is perfect.
The blade has profile is flat from the heal to about the mid-point. From there it has a gentle upward curve towards the tip. The blade has a very nice satin finish.
If anyone is looking for an upgrade for their bread knife,then look no further.
0.3The blade has profile is flat from the heal to about the mid-point. From there it has a gentle upward curve towards the tip. The blade has a very nice satin finish.
If anyone is looking for an upgrade for their bread knife,then look no further.
By: Ken
COMy wife usually denigrates my purchases as "unnecessary" but I caught her yesterday telling her neighbor how great the new Tojiro 270 bread knife is and how there is barely a crumb and no indentation of the bread. Thanks and good luck.
0.3By: Robert
SloveniaI’m in awe,I’ve never seen a bread knife that could shave arm hair
before,simply amazing!
0.3before,simply amazing!
By: Ken Schwartz
CAWOW!
I got one of these. I thought it would be a nice modest knife - nothing special but a longer bread knife than my classic Shun.
The factory edge is Exceptional. A factory serrated edge that push cuts paper! This type of wavy serrated edge is easy to sharpen and maintain as well. I’d consider this knife a bargain easily rivaling it’s competition for WAY less money. I’d consider this bread knife as standard equipment for a knife roll. Cheap enough to get one for home and one for work.
Ken
0.3I got one of these. I thought it would be a nice modest knife - nothing special but a longer bread knife than my classic Shun.
The factory edge is Exceptional. A factory serrated edge that push cuts paper! This type of wavy serrated edge is easy to sharpen and maintain as well. I’d consider this knife a bargain easily rivaling it’s competition for WAY less money. I’d consider this bread knife as standard equipment for a knife roll. Cheap enough to get one for home and one for work.
Ken
By: GGarrisong3
Greenwich,CTThis knife is a winner!!! The sharpness OTB is amazing. The service was from chefs knives to go was great.
0.3By: Justin
Chicago,IlThis knife is great. The factory edge is very sharp and the look and feel are excellent. For the price,this is a highly recommended bread knife.
0.3By: Y V
DCSharpness is great. Shipping was much faster than I expected. Looks to be stamped,not forged if that makes a difference to anyone.
0.3By: Chris
Seattle,WAThis is a beautiful bread knife,does exactly what it intends to and looks damn sexy while doing it.
0.3By: Robert Blumberg
Sharon,CTExcellent weight,very sharp,comfortable handle.
0.3By: Vu
DCBest $55 I’ve ever spent on a knife. Razor sharp. Cuts through bread,watermelon,pineapple,and tomatoes with ease. Super light. Ridiculously fast shipping.
0.3By: Ann Jean Campbell
Bradenton,FlLove the knife,cuts artisan style bread like butter. Slices evenly,few crumbs. Wonder if I can cut other hard things,i.e. cheese,salami,etc. without ruining the blade?
0.3By: Sue
New York,NYThis bread knife is AMAZING. It works very well on crusty sourdough bread also and because the blade is very thin,I can get very thin slices. Wonderful!!!
0.3By: Carol
VancouverHow do you sharpen bread knife?
0.3By: ALAN
REGINA,CANADAGREAT BREAD KNIFE - HIGHLY RECOMMENDED.CHEFKNIVESTOGO - HIGHLY RECOMMENDED - WILL USE AGAIN.
0.3By: Jonathan Byrd
Tampa,FLExcellent bread knife. We use for slicing meat as well with outstanding results. Great price and fantastic looks. Thanks again.
0.3By: rhblumb
BrooklynI like this knife so much I bought one for a second home. It also doubles as a great tomato slicer.
0.3By: Pat Williams
Augusta,MaineVery sharp,very nice knife. Quick delivery,I’d deal with this company again.
0.3By: Gavin
CanadaFantastic knife,
It slices through around 40 loaves of bread a day. The edge cuts cleanly through crusty tops and most slices can be done with one stroke.
On a side note the knife also preforms beautifully cutting cherry tomatoes as shown in the demo video.
Conclusion = good price,correct length,smooth cutting action,great buy.
0.3It slices through around 40 loaves of bread a day. The edge cuts cleanly through crusty tops and most slices can be done with one stroke.
On a side note the knife also preforms beautifully cutting cherry tomatoes as shown in the demo video.
Conclusion = good price,correct length,smooth cutting action,great buy.
By: Steven Johnson
Newton KSAn outstanding knife for a surprising number of kitchen tasks,from tomatoes to roasts...and bread! Scalpel-sharp out of the box and wonderful balance. A highly recommended knife AND a highly recommended purveyor of fine cutlery: Chef Knives To Go.
0.3By: Bryan G
Tampa,FLBest bread knife I have ever used hands down. The only thing I can say about owning this knife,is it took me so long to own it. Been using in a pro kitchen,first bread knife to stay in my bag. It doesn’t make the guy who went one on one with Iron Chef Michael Simon look so crazy for doing everything with a bread knife,hell now I think I may join him. I’m glad makers are finally starting to figure things out. Keep it up. I’m waiting for a day when it takes longer than 1.5 days to get something from Mark. He makes it hard on us knife guys.
0.3By: Jasper
SamIf you don’t have this bread knife,you should. I know what day my package will arrive when I Order it.
0.3By: Nicholas
Springfield,MOThis is the best bread knife that I’ve ever had the pleasure of using. I haven’t used the Mac bread knife,but the Tojiro blows the not-too-shabby Forschner out of the water. Fit and finish was excellent.
0.3By: Mike
Huntington Beach CA.Excellent knife,with flawless fit and finish.
0.3By: Sherwin
Perth,WATojiro has officially put its brand on the world map of knives with the ITK Bread Knife.
Easily makes short,clean work of pastry and bread with firm crusts and soft interiors.
There’s a reason why it sells like hotcakes and I wouldn’t need to buy any other bread knife as long as this stays unchanged.
0.3Easily makes short,clean work of pastry and bread with firm crusts and soft interiors.
There’s a reason why it sells like hotcakes and I wouldn’t need to buy any other bread knife as long as this stays unchanged.
By: Tim
CTI got this in and finally got a chance to use it on a Pineapple and watermelon. What a difference compared to using my large Gyuto’s! Great for taking the skin/ring off of the food and then slicing down. No wedging and nice clean cuts. Also cuts bread very cleanly,too. Great knife,but a lot more versatile than I thought it would be!
0.3By: Justin
Calgary,AlbertaSuperb serrated knife.
0.3By: Joe
San Francisco,CAThis is a real bread knife. Super sharp,and easy to use. Feels great in my hand.
0.3By: Edward
san Gabriel caamazing bread knife,super sharp ootb,shipping only took 2days to CA
0.3By: Joe Mattioli
Penfield NYYou have just got to get this knife. It is more versatile than you can imagine. I find it Amazing!!!
0.3By: cycleguynh
New HampshireA classic,clean-looking bread knife with a superb fit and finish. The blade is long and thin. I wasn’t particularly excited about this knife until I went back to my previous bread knife (a Pure Komachi,which is not a bad knife at all for $10). The Tojiro is a WAY better knife than the inexpensive Komachi - the scalloped edge sails through crusty bread,and the slight curve of the blade helps make sure that you cut cleanly all the way through. A real workhorse,and a good value.
0.3By: Bryan G.
Tampa FLWhat do I need to do to get a custom handled one? Best bread knife,and possibly best designed knives period I’ve ever used. I even did cucumber sheets with this thing the other day. A deba or a cleaver and maybe a petty with this knife and I could rule the culinary world
0.3By: Ed
Princeton,New JerseyTojiro 270mm ITK Bread Knife is wonderful: it is light in the hand yet sturdy,sharp and elegant. Perfect for cutting bread.
0.3By: Justin
Buffalo,NYNot much to add to everybody else. Great price,shaving sharp out of the box. Leaves barely any crumbs at all,and glides through the crustiest of breads. Cannot currently see how I would need anything more than this out of a bread knife.
0.3By: Joey
Frederick,MDMy husband loves all of his Tojiro knives. They are great!
0.3By: Joey
Frederick,MDMy husband loves all of his Tojiro knives. They are great!
0.3By: craig l
sparks nvI’ve purchased three of these knives so far. Two were gifts for my sister and a friend. None of us can imagine using any run of the mill bread knife after using the Tojiro ITK. I’ve created another knife geek in my friend who is now slicing bread so thin he’s holding it up to see light through it! lol
0.3By: PY
Flushing,NYBest bread knife I’ve ever owned. Perfect length,great blade (incredibly sharp!),and really well-made overall. 4 stars instead of 5,only because the handle felt a little awkward for me at first. I can’t quite put my finger on why. Maybe it’s because I’ve gotten used to wa-style handles lately. In any case,after using it for a little while,any awkwardness disappeared as I quickly grew to love the performance of the blade. Although it might look out-of-place to most people,personally I’d love a wa- handle put on this knife!
0.3By: Dave
OregonWow! That’s all I can say. I’ve never had a bread knife that can cut through the softest bread without even crushing it a little. Amazing.
0.3By: jason
new yorki have used this knife to cut exclusively sourdough breads with thick crusts. after about 1 month,the blade of this knife was completely dulled and burred. not only that,but the stiffness of the steel barely holds up when slicing larger breads. i can see how this knife would be fine for softer,yeasted breads,but for artisan hearth loaves this knife does not perform.
0.3By: Erik S
Cambridge,MAFantastic bread knife. It cuts excellently,and though I haven’t tested it on a hard,crusty bread yet it flies through light breads leaving nary a crumb. I have docked 1 star simple for F&F; I would give it 4.5 if I could,but just be aware that the tang on mine was slightly rough and larger than the scales,and the scale fit was fairly tight but not perfect,with some slight gaps.
0.3By: D.Crumb
Mid-AtlanticNo complaints,works as expected,nice and inexpensive option for a great bread knife.
0.3By: Steve
Houschton,GAExcellent performance the first time I used for cutting bread
0.3By: Matthew
Athens ga.0.3By: Daniel
Bend,ORThe knife is a beautiful,well crafted tool. The blade is quite thin,and very sharp allowing for thin slicing of bread. It cuts through crusty breads with two strokes of the blade and is proving to hold up to the test of a line work knife. The blade is a little more flexible that I would have cared for but it is also how it is able to be so thing. Overall I give the knife a 4.5/5
0.3By: Valerie
Delray beach,Florida A wonderful knife
0.3By: Bryan
Doylestown,PaThe blade is great,but the fit and finish of the handle is weak. I wish I would have gotten the Richmond bread knife.
0.3By: Ian
Denver,COThe best bread knife I have used (3+ years professional kitchen experience).
0.3By: Alan
Laguna Beach CAExceeded expectations.
Fantastic knife.
0.3Fantastic knife.
By: Dani
Detroit,MIThis is the 6th or 7th one of these I have bought friends as wedding presents. It is always a hit and the price is right. I use it and have converted lots of others to the pleasure of using quality knives.
0.3By: JK
Columbia,MOWhat a steal for the price! Incredible sharpness ootb,all the chefs I work with try and sneak it out of my bag because they love using it so much! Also,wonderful service from mark as usual.
0.3By: Chris Lomelino
Orlando,Florida Fantastic knife,working in the business,I use it for a lot more than bread. Wish they made an offset version,however the blade is tall enough to prevent racking your knuckles.
0.3By: Ken
Pittsburgh,PAPrompt delivery as promised and a vey high quality bread knife,we are very happy with the service and product.
kk
0.3kk
By: Kyle Johnson
NJI agree with some other reviews saying the knife is to flexiable when cutting through harder bread but still it is amazingly sharp and I don’t regret buying it.
0.3
Average rating is 4.8
By: nick
santa cruzOne of my most used tools in professional kitchen. I have had these for over a year now and still going strong!
0.3By: TC
Sunny San Leon,TxGreat.heavy duty item. The difference in these & the black handled shears is that these easily break apart to sharpen,the other ($10 cheaper) ones don,t.
0.3By: Cory
Kirkland,WA By far the best set of kitchen shears I’ve ever used/owned. They are really great and are really nice looking as well as them having unparalleled performance ( especially for the price )
Easy to clean,easy on your hands. Would buy them again.
0.3Easy to clean,easy on your hands. Would buy them again.
By: Allison L.
Madison,OHVery high quality and sharp. Can tell they will last and be easy to sharpen when necessary. All metal,no plastic weak points to break. Extremely easy to take apart and clean- just open all the way and remove each half. Dry immediately after washing to avoid rust.
0.3By: Sam
San FranciscoGreat kitchen shears!
0.3By: Joe
San Francisco,CAThese are heavy duty kitchen shears. Awesome quality,totally beats out the other brands where the handle is made out of plastic.
0.3By: CPS
San DiegoBest kitchen shears I have owned.
0.3By: Mark
St. Louis,MissouriThese Tojiro kitchen shears are okay,but they rust if you wash them in the dishwasher. I expected more from such expensive shears.
0.3By: Angie
New York,NYThese are great kitchen shears,I love that they come apart easily. It makes them easy to clean and to dry,and I’m sure sharpening will be a breeze,when needed. They feel sturdy and high quality,and pretty sharp.
0.3The TOJIRO pro kitchen shears are very high-quality stainless steel shears that are made with a one-piece construction for durability, with the blades, tangs, and handles cast in one piece. The micro-serrated blades are 4" long with an overall length of 8", and the 3" loop handles are of equal size and shape for right- or left-handed use.
The TOJIRO shears also feature a bottle opener, jar opener, and two screwdriver tips. They have an adjustable pivot joint that separates at 95 degrees for thorough cleaning and sharpening. These have a completely stainless steel construction and come apart for easy cleaning and sharpening.
These shears are super smooth and super sharp. The solid stainless steel construction feels sturdy in your hand, while the three-layer blade is ideal for general scissor use since it will retain its edge much longer, making these a multi-purpose tool for use all around the house or office.
TOJIRO knives are well known and loved in Japan for their superior quality at reasonable prices. These are high-performance knives that we believe will offer you years of cutting pleasure.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tomvstst||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-mv-stainless-steel-87.png||||||Tojiro MV Stainless Steel||||||||||||||||||||||0||1||0||0||||||||
The Tojiro MV line is a good entry level line of stainless steel knives that cut well and are easy to care for.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tomvya24||item-1||solidtemplate||yanagibas240mm||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-mv-yanagiba-240mm-13.png||||||TOJIRO MV Yanagiba 240mm||F-1057||resources > sashimi-knives > yanagibas240mm > ||Knife Types > Yanagibas > Yanagibas 240mm > ||85.000||85.000 ||||||||||||1||1||1||0||||||||The TOJIRO MV Yanagiba 240mm is a classic single-bevel slicing knife crafted for precision. Designed for tasks such as sashimi slicing and delicate protein preparation, this knife excels where clean, controlled cuts are crucial.
Forged from molybdenum-vanadium (MV) stainless steel, the blade strikes a balance of durability, sharpness, and rust resistance—ideal for both professional kitchens and home sushi enthusiasts. The 240mm length provides excellent reach while maintaining maneuverability, and the single-bevel edge delivers razor-sharp performance for ultra-thin slicing.
The traditional D-shaped handle is crafted from magnolia wood and a black plastic ferrule, offering a secure and comfortable grip with a refined aesthetic. Hand-sharpened and ready to use, this yanagiba is a reliable tool built for precision.
TOJIRO Professional R2 Knives. These look like their famous cousins the DP series but they're made with high-end powdered stainless steel called R2. They perform better, and the edges last longer. Great line with unbeatable price for this type of steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|topror2gy24||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-r-2-gyuto-240mm-91.png||||||TOJIRO R2 Powdered Steel Gyuto 240mm Sale||F-521||specials > closeouts > ||Resources > CKTG Close Outs > ||222.000||252.000 ||222.000 ||||||||||1||1||1||0||||||||The TOJIRO Pro R-2 gyuto is constructed from R-2 high speed tool steel. R-2, aka SG-2, is a very high tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade.
The TOJIRO Pro line has improved grinds and better edge consistency as compared to the DP series. It is also thinner behind the edge and the out of the box edge is far better realized. The convex grind is particularly well done, resulting in a blade that cuts efficiently while releasing food with ease.
It is a fairly robust knife in terms of weight and stiffness. The 49mm blade height is about average for a 240mm length. The knife has a nice flat spot towards the heel with a gentle belly from halfway along the slender blade. The tip is finely shaped and ready for intricate slicing work. It has a fairly universal profile that will find favor with most chefs, push cutters or rockers. The blade is mated to a well-finished stainless bolster which in turn is attached to a comfortable and well-finished black Western style handle.
We think these R-2 knives from TOJIRO represent a wonderful opportunity for chefs of all kinds to experience a great steel at a bargain price.
The reinforced laminated handle is very durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle.
The K-tip blade showcases a beautiful contrast between the blasted finish and the polished, wavy edge pattern, delivering both aesthetic appeal and superior functionality. Whether you're slicing, dicing, or mincing, the K-tip is versatile enough to meet the demands of both home cooks and professionals alike.
The handle is crafted from teak, known for its water resistance and natural pest resistance. Designed without a ferrule, the internal structure ensures the blade is securely fixed, offering durability and a refined look that enhances your kitchen experience.
The versatile K-tip design excels in various kitchen tasks, from slicing to mincing, making it suitable for both home cooks and professional chefs.
Crafted from golden-brown teak, the octagonal handle offers excellent water resistance and pest protection. Its innovative internal structure ensures the blade remains securely attached, providing durability without the need for a traditional ferrule.
The blade has a versatile K-Tip design with a unique matte finish, and features a polished, wavy edge pattern that creates a striking appearance to match its high functionality.
The teak wood handle not only resists water and pests but also features a secure internal structure, ensuring the blade stays firmly in place. The octagonal shape provides a comfortable grip, adding style and durability without the need for a ferrule.
It will work with any 50/50 beveled knife from TOJIRO to Shun. The sharpener works in two stages. The first is a rough/medium grit and the second is a medium/fine grit. Simply place the knife sharpener under the faucet to moisten the ceramic whetstones and run the knife blade from the heel to the tip through the coarse whetstone slot 5 times, and repeat the same method in the fine whetstone slot to finish.
It is just as easy to clean as it is to use. The top portion of the sharpener can be taken apart from the base to rinse under the faucet. Be sure to dry it off completely before storing. The body of the sharpener is made of durable stainless steel and features a rubber base for sturdiness. The base is made from polypropylene resin and elastomer resin. Made in Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tojirosakuya||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-5.png||||||TOJIRO SAKUYA||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tosape13 tosasa16 tosana16 tosagy21 ||||The TOJIRO SAKUYA series blends traditional craftsmanship with a bold, modern design. Each knife features a VG10 stainless steel core for excellent edge retention and rust resistance, clad in layered Damascus steel for added strength and beauty. What sets the Sakuya apart is its unique Jet-Black Damascus finish, created through electrolytic coloring. The dark blade is said to represent the “new moon.”||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tosagy21||item-1||solidtemplate||tojirosakuya||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-gyuto-210mm-13.png||||||TOJIRO SAKUYA Gyuto 210mm||FD-1374||specials > linecooks > tojiro-knives > tojirosakuya > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SAKUYA > ||243.000||243.000 ||||||||||||1||1||1||0||||||||The TOJIRO SAKUYA series blends traditional craftsmanship with a bold, modern design. Each knife features a VG10 stainless steel core for excellent edge retention and rust resistance, clad in layered Damascus steel for added strength and beauty.
What sets the Sakuya apart is its unique Jet-Black Damascus finish, created through electrolytic coloring. The dark blade is said to represent the “new moon,” while the shimmering edge evokes the “crescent moon.” Paired with a sleek ebony wood handle, these knives are as functional as they are striking.
Specifications:
Its striking Jet-Black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance: To preserve the beauty and performance of your Sakuya Nakiri, we recommend hand-washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications:
Its signature Jet-Black Damascus finish—achieved through electrolytic coloring—sets this blade apart with dramatic contrast and visual depth. The dark body symbolizes the “new moon,” while the polished edge reflects the “crescent moon.” Paired with an octagonal ebony wood handle, this knife offers beauty, precision, and control in equal measure.
Care & Maintenance: To preserve the beauty and performance of your Sakuya Petty, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications:
Its striking Jet-Black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance: To preserve the beauty and performance of your Sakuya Santoku, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications:
White #2 steel, also called Shirogami steel, comes from the Hitachi steel mill. It is reactive carbon steel, which means that it will develop a patina over time and you need to take care to keep it dry or it will rust. It is an easily sharpened steel and holds an edge well. Often it will come with a rustic kurouchi finish which is the dark, rough finish.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tosh16de||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-165mm-deba-128.png||||||TOJIRO SHIROGAMI Deba 165mm||F-902||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||148.000||148.000 ||||||
Average rating is 3.5
By: ChrisB
AustinYou get what you pay for. The blade isn’t ground with high level of craftsmanship,The handle wood is little bit rough looking and cannot be compared with handles coming from higher end manufacturers. there is a big hole where the blade meet the handle that I need to fill with epoxy for hygiene concerns,Now,all this in mind i would buy this item again should my purpose is to heavily use a deba made with shirogami,if I am buying a deba to have it displayed and work with it occasionally,then I would buy a more expensive Deba
0.3By: Kris Vanlaanen
green bay,wi.Good bang for the buck Deba.Good quality blade with a no-frills handle .Great budget knife I recommend it to anyone
0.3
Average rating is 5
By: Brian Whitcraft
Saint Louis,MOI was looking for a budget deba and got much more than that. it came out of the box with great F&F. It was extremely sharp and ready to use although it did spend some time on the stones before it got use. I use it to fabricate many different size whole fish and really enjoy the feeling the knife gives. It is a great buy for someone wanting a great value.
I personally chose this knife because of the cost but dont let that fool you,it is a great knife. At the price,I do not believe there is a better deal out there for a 180mm deba.
0.3I personally chose this knife because of the cost but dont let that fool you,it is a great knife. At the price,I do not believe there is a better deal out there for a 180mm deba.
By: Darren McGowen
Montclair,NJJust received the knife a couple of weeks ago,my first Deba,and I love it! I’m new to japanese style knifes but have been reading up on them for about a year and as a fisherman I was fascinated by this knife due to how incredibly different it was from western style filet knives.
Yes,the handle is nothing special,but certainly doesn’t detract from the knives appeal at least to me. It’s the blade that I found to be so wonderful! I couldn’t wait to clean my first fish using this knife and was not disappointed to say the least. I used it clean a Bluefin tuna and some small Mahi we caught this past weekend and it was a revelation. I will never go back to western style blades for fish work. The knife was super sharp out of the box and the weight and shape was just awesome to use.
A great knife and even better value to me!
0.3Yes,the handle is nothing special,but certainly doesn’t detract from the knives appeal at least to me. It’s the blade that I found to be so wonderful! I couldn’t wait to clean my first fish using this knife and was not disappointed to say the least. I used it clean a Bluefin tuna and some small Mahi we caught this past weekend and it was a revelation. I will never go back to western style blades for fish work. The knife was super sharp out of the box and the weight and shape was just awesome to use.
A great knife and even better value to me!
By: Cliff
Austin,TXA terrific budget deba. This is a steal for the quality of this blade. A complaint is that my bolster will slide up and down periodically,but that’s nothing a soak in water (or some wood glue) can’t fix.
OUTSTANDING deba for the price. So far it’s been a dream fabbing striped bass,bream and salmon with this knife.
0.3OUTSTANDING deba for the price. So far it’s been a dream fabbing striped bass,bream and salmon with this knife.
The heft and shape of the blade is designed specifically to remove the head and fillet fish. Its thickness, as well as its obtuse angle on the back of the heel, make quick work of cutting off the heads of fish without damaging the rest of the product. The rest of the blade is then used to ride against the fish bones, separating the fillet. The blade is attached to a ho wood handle with a plastic ferrule. These knives are known for their superior performance for a very good price.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife.
||||||1||1||1||0||||||||The TOJIRO SHIROGAMI Yanagiba 210mm knife belongs in the sashimi group of knives, and is meant to prepare sashimi, sushi, slices of raw fish, and seafood. The knife is also increasingly popular with western cooks for a multitude of tasks including roast carving. Its name, "yanagi," means "willow blade" as this knife has the long and pliant characteristics of a willow branch. The most important principle in using a yanagi to prepare sashimi is not cutting down but pulling with its long blade in a single motion. Sashimi and sushi are ideally prepared so that sliced cross-sections of fish are as smooth as glass, shiny, and sharp. The TOJIRO yanagi is designed specifically for this purpose.
This blade is made from Shirogami (White #2) steel, which is durable and takes a very sharp edge. The Shirogami core (visible at the polished edge) is wrapped by a second layer of Shirogami cladding (the smooth satin finish closer to the spine of the blade). The Shirogami cladding has a smooth satin finish on this blade, which glides through protein. The steel is also reactive, so extra care is needed to keep the blade dry lest rust set in. Being a reactive blade, the TOJIRO yanagi will develop a beautiful patina over time.
The TOJIRO yanagi is blade is angled on one side only. This allows control in the blade angle for delicate cutting and allows for ease of sharpening. This yanagi is a right-handed version in which the blade is ground only on the right side (front face).
This is a great value carbon steel knife for those looking to develop their sushi and sashimi prep skills, or just looking for a better protein slicer. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White # 2 (Shirogami 2) Cladding: Soft Iron Handle: Magnolia D with Black Resin Ferrule Weight: 3.9 oz (110 g) Edge Length: 204 mm Total Length: 339 mm Spine Thickness at Base: 3 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toshya24||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-yanagi-240mm-152.png||||||TOJIRO SHIROGAMI Yanagiba 240mm||F-908||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||135.000||135.000 ||||||||1.000 ||||1||1||1||0||||||||This TOJIRO SHIROGAMI yanagiba measures 240mm on the blade edge and is ideal for those looking for a good quality knife at an excellent price. The 240mm yanagi is a common size for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White # 2 (Shirogami 2) Cladding: Soft Iron Handle: Ho Wood D-Shaped with Black Resin Ferrule Weight: 4.4 oz (125 g) Edge Length: 232 mm Total Length: 375 mm Spine Thickness at Base: 3 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toshya27||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-yanagi-270mm-152.png||||||TOJIRO SHIROGAMI Yanagiba 270mm||F-909||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||162.000||162.000 ||||||||||||1||1||1||0||||||||This TOJIRO SHIROGAMI 270mm yanagiba is ideal for those looking for a good quality knife at an excellent price. The 270mm yanagi is the most popular size for this style of knife. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White # 2 (Shirogami 2) Cladding: Soft Iron Handle: Ho Wood D-Shaped with Black Resin Ferrule Weight: 6.0 oz (170 g) Edge Length: 258 mm Total Length: 415 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|toshya30||item-1||solidtemplate||toitkshse||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-yanagi-300mm-152.png||||||TOJIRO SHIROGAMI Yanagiba 300mm||F-910||specials > linecooks > tojiro-knives > toitkshse > ||Resources > For Professionals > TOJIRO Knives > TOJIRO SHIROGAMI > ||243.000||243.000 ||||||
This blade is made from Shirogami (White #2) steel, which is durable and takes a very sharp edge. The Shirogami core (visible at the polished edge) is wrapped by a second layer of Shirogami cladding (the smooth satin finish closer to the spine of the blade). The Shirogami cladding has a smooth satin finish on this blade, which glides through protein. The steel is also reactive, so extra care is needed to keep the blade dry lest rust set in. Being a reactive blade, the TOJIRO yanagi will develop a beautiful patina over time.
The TOJIRO yanagi is blade is angled on one side only. This allows control in the blade angle for delicate cutting and allows for ease of sharpening. This yanagi is a right-handed version in which the blade is ground only on the right side (front face).
This is a great value carbon steel knife for those looking to develop their sushi and sashimi prep skills, or just looking for a better protein slicer. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.
Average rating is 4
By: gerald
seattle wagreat knife for the price,white steel has always been my favorite but it did need work on the stone OOTB but for the price great knife. PS in your video you killed that fish lol let the knife do the work. lol
0.3By: andrew
philyOotb was a bit of a mess,warped left side with an odd bevel for some reason. Handle was nicer then most tojiro itks. After a good bit of work getting the geometry right this really does cut fish very well. So to sum it up,for the price can you really beat it. Put in a days work and you have wonderful piece of white steel ready to go.
0.3By: Tom
Bay Area,CaliforniaAfter sharpening this new knife the magic of white steel is obvious and makes me want another. I am pleased...
0.3By: Kevin
PhiladelphiaVery pleased with this knife. Better handle/fit than some of the other knives on the lower end of the price spectrum.
0.3
||||||1||1||1||0||||||||This knife is ideal for those who are looking for a good quality knife at an excellent price. The 300mm yanagi is one of the most popular sizes for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake. Maker: TOJIRO Location: Sanjo City, Japan Construction: Ni Mai, Hammer Forged Edge Steel: White #2 (Shirogami #2) Cladding: Soft Iron Handle: Ho Wood D-Shaped with Black Resin Ferrule HRC: 60 Weight: 7.4 oz (210 g) Edge Length: 290 mm Total Length: 445 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ch8pcknro||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-8pc-knife-roll-93.png||||||TOJIRO Soft Knife Bag Black||F-355BLACK||kitchen-knives > fucuna > ||Knife Brands > Fuji Cutlery Reigetsu > ||30.000||30.000 ||||||||1.000 ||||1||1||1||0||||||||This convenient knife bag allows you to carry your knives from home to work or school. Made of durable Cordura, this knife roll has tri-fold construction which allows the bag to fold up easily. The TOJIRO 8pc Knife roll has pockets to hold 8 knives. Size 500×150×30 mm, Weight 400 g and made of durable nylon. Please use blade protectors when using a soft bag like this. Otherwise, you can injure yourself or others.||||||||||||||F-355||0||||||||||New||||||||||Tojiro||||0||~~|^^|tohaca||item.||solidtemplate||vg1stst||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-hammered-carbon-73.png||||||TOJIRO Specialty Knives||||shopbysteel > vg1stst > ||Shop by Steel > VG1 Stainless Steel > ||||||||||||||||0||1||0||0||||fucufachcl toststchcl tovgchbo22tb toitkbrkn tomvya24 tobrkn tochsakn tochsaknbl tenuguiknives ||||
TOJIRO has a wide variety of knives and tools and this section is an eclectic selection of items that don't fit into our other categories.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tenuguiknives||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-knives-62.png||||||TOJIRO Tenugui Towel: Knives||F-376||newarrivals > ||New Arrivals > ||15.000||15.000 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This one is from our top supplier TOJIRO and is made with a knife blade design. It measures 34" x 14 1/4" (86 cm x 36 cm).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetofl||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-flowers-54.png||||||Tojiro Tenugui Towel: Stars||F-377||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tojiro Tenugui Japanese Washcloth
This traditional Japanese tenugui features an elegant print of the Tojiro emblem. Originally used as a kitchen towel for drying dishes and glassware, it’s now appreciated for its versatility and style. Wrap it around your head or neck, hang it on the wall as décor, or use it as unique gift wrapping for a wine bottle—its uses are nearly endless.
Made from thin, plain-woven cotton, the fabric dries quickly and naturally. The edges are intentionally left unfinished to enhance its drying performance. If any fraying bothers you, simply trim the threads; they usually stop unraveling after about 1 cm.
For best results and to minimize color fading, hand wash before first use. It measures 34" x 14 1/4" (86 cm x 36 cm).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovgchbo22tb||item-1||solidtemplate||tohaca||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-chucko-bocho-225mm-thin-blade-113.png||||||TOJIRO VG10 Chucko Bocho 225mm (Thick Blade)||F-922||shopbysteel > vg1stst > tohaca > ||Shop by Steel > VG1 Stainless Steel > TOJIRO Specialty Knives > ||175.000||175.000 ||||||||||||1||1||1||0||||||||TOJIRO VG10 Clad Steel Chucko Bocho 225mm (Thick Blade). This knife is made with VG10 core steel, clad by 13-chrome stainless steel. It provides excellent cutting action and is easy to maintain. The handle is made from comfortable natural wood. The knife is thick enough for more heavy use like cutting up chickens.
Our cleaver saya does not fit this knife. We recommend the blade guard instead. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai Weight: 1 lb, 4.4 oz (578 g) Edge Length: 225 mm Total Length: 334 mm Spine Thickness at Base: 4 mm Blade Height: 104 mm Edge Steel: VG10 Stainless Steel Cladding: 13-Chrome Stainless Steel Handle: Natural Wood Edging: Double Bevel, 50/50||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghase||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-series-80.png||||||TOJIRO VG10 HAMMERED||||specials > linecooks > tojiro-knives > ||Resources > For Professionals > TOJIRO Knives > ||||||||||||||||0||1||0||0||||tovghape90 tovghape13 tovghana16 tovghasa17 tovghagy18 tovghagy21 tovghagy24 ch8pcknro ||||
TOJIRO is a large maker of knives in Sanjo City, Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghagy18||item-1||solidtemplate||tovghase||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-180mm-225.png||||||TOJIRO VG10 HAMMERED Gyuto 180mm||F-1114||specials > linecooks > tojiro-knives > tovghase > ||Resources > For Professionals > TOJIRO Knives > TOJIRO VG10 HAMMERED > ||99.000||99.000 ||||||||||||1||1||1||0||||||||Another addition to the TOJIRO VG10 HAMMERED line of kitchen knives is this compact and practical gyuto. 180mm gyutos are as short as this style gets. At this length they are a great choice for chefs who prefer compact knives or who work with restricted board space. This petite cutter is also a great choice for prepping garnishes and other smaller items.
We find the combination of a VG10 core with the rustic look of the hammered kurouchi finish to be both practical and attractive. So while the knife is basic in terms of its finish and materials, it is a package that is easy to maintain and comfortable to use.
VG10 is, hands down, the most favored of all stainless steels in Japanese knife manufacturing. It is used by most makers, from the big guys to the smallest one-man shops. VG10 was developed by the Takefu Specialty Steels Company, so it only makes sense that most of the local smiths employ it. Tojiro endows these knives with some really well executed grinds that will surprise many with their abilities in hand and on the cutting board.
The TOJIRO VG10 HAMMERED Gyuto 180mm is a knife that comes in at a budget price but looks and feels like a much higher-priced item. A great starting point for anyone looking to enter the world of Japanese kitchen knives. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Laser Cut Edge Steel: VG10 Stainless Cladding: Stainless Hammered Edge Grind: Even (See Choil Photo) Handle: Ho Wood Oval Ferrule: Black Plastic Weight: 4.1 oz (118 g) Edge Length: 183 mm Total Length: 322 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghagy21||item-1||solidtemplate||tovghase||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-210mm-229.png||||||TOJIRO VG10 HAMMERED Gyuto 210mm||F-1115||specials > linecooks > tojiro-knives > tovghase > ||Resources > For Professionals > TOJIRO Knives > TOJIRO VG10 HAMMERED > ||112.000||112.000 ||||||||||||1||1||1||0||||||||TOJIRO knives have served as a gateway into the world of Japanese cutlery for both professional and home cooks for many years. The new VG10 HAMMERED series of knives is another example of their ability to combine great materials and high levels of construction and design, all at an affordable price.
Tojiro is expert at getting the best out of VG10 stainless steel. Their excellent treatment of VG10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with a softer stainless steel, which is given a hammered kurouchi finish. This enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. It also aids with food release while adding a great aesthetic quality to the blade.
The knife is on the short side of the gyuto scale, coming in at 215mm. It is also very short in height at just 45mm at the heel. This results in a knife that is compact and light while providing the ability to take on smaller ingredients and delicate cutting tasks. So while the knife is simple in terms of its basic design and execution, it offers much in terms of abilities and quality at a really attractive price point. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Laser Cut Edge Steel: VG10 Stainless Cladding: Stainless Hammered Edge Grind: Even (See Choil Photo) Weight: 4.6 oz (130 g) Edge Length: 215 mm Total Length: 350 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghagy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-240mm-233.png||||||TOJIRO VG10 HAMMERED Gyuto 240mm||F-1116||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||144.000||144.000 ||||||||||||1||1||1||0||||||||The TOJIRO VG10 HAMMERED line of knives represents some of the best bang-for-your-buck knives we carry. While they are simple knives in terms of construction and fit and finish, they do not shirk on the important aspects of a good knife in the materials used, the grinds, and the overall performance.
Starting with a core of VG10 stainless steel, the blade is clad with a soft stainless steel layer, which protects the hard core and allows for easy maintenance and sharpening. The cladding is rather unusual in that it is both hammered and finished with a kurouchi coating. This adds to the knife’s practicality and aesthetic attributes.
VG10 is the most favored of all stainless steels in Japanese knife manufacturing and is employed by most makers, from the big guns to the smallest one-man shops. The steel was developed by the Takefu Specialty Steels Company, so it makes sense that most of the local smiths employ it.
The knife has really well-executed grinds that will surprise many, especially given the keen price point. A simple ho wood handle with an oval profile completes this well made and easy to maintain knife. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Stainless Cladding: Stainless Finish: Hammered/Kurouchi Handle: Oval Ho Wood Ferrule: Black Plastic Weight: 5.7 oz (162 g) Edge Length: 241 mm Total Length: 389 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghana16||item-1||solidtemplate||tovghase||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-nakiri-165mm-232.png||||||TOJIRO VG10 HAMMERED Nakiri 165mm||F-1113||specials > linecooks > tojiro-knives > tovghase > ||Resources > For Professionals > TOJIRO Knives > TOJIRO VG10 HAMMERED > ||99.000||99.000 ||||||||||||1||1||1||0||||||||The TOJIRO VG10 HAMMERED is a new line of knives for us at CKTG from one of our more popular makers. TOJIRO is one of the giants of the Japanese knife world, loved by home and professional chefs for their high quality and very reasonable prices.
VG10 is, hands down, the most favored of all stainless steel in Japanese knife making, from the big boys to the smallest one-man shops. It was developed by the Takefu Specialty Steels Company so it only makes sense that most of the local smiths employ it.
We really like the combination of a VG10 core with the rustic look of the hammered kurouchi finish, all wrapped in a package that is easy to maintain and good to look at. The knife has some really well-executed grinds and it will surprise many with its abilities. The handle is basic but comfortable and offers a good balance.
In most respects it is standard nakiri fare in terms of its proportions and measurements: thin, tall, stout, and efficient in its given tasks. Don't mistake this seeming generalness as anything but high praise however. This knife performs, and it does so at a really fair price. A wonderful entry point into the world of Japanese kitchen knives. Weight: 5.0 oz (144 g) Edge Length: 157 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghape13||item-1||solidtemplate||tovghase||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-130mm-234.png||||||TOJIRO VG10 HAMMERED Petty 130mm||F-1111||specials > linecooks > tojiro-knives > tovghase > ||Resources > For Professionals > TOJIRO Knives > TOJIRO VG10 HAMMERED > ||63.000||63.000 ||||||||||||1||1||1||0||||||||A new addition to the TOJIRO line of VG10 hammered knives is this functional 130mm petty. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Stainless Cladding: Stainless Finish: Hammered/Kurouchi Handle: Ho Wood Oval Ferrule: Black Plastic Weight: 1.9 oz (52 g) Edge Length: 131 mm Total Length: 252 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghape90||item-1||solidtemplate||tovghase||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-90mm-237.png||||||TOJIRO VG10 HAMMERED Petty 90mm||F-1110||specials > linecooks > tojiro-knives > tovghase > ||Resources > For Professionals > TOJIRO Knives > TOJIRO VG10 HAMMERED > ||58.000||58.000 ||||||||||||1||1||1||0||||||||A new addition to the TOJIRO line of VG10 hammered knives is this fun and functional 90mm petty. This baby is about as short as a petty gets. As such, it can double as an in-hand paring knife. It is a very small knife, but that smallness translates to big abilities in the kitchen. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade. Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Stainless Cladding: Stainless Finish: Hammered/Kurouchi Handle: Oval Ho Wood Ferrule: Black Plastic Weight: 1.4 oz (40 g) Edge Length: 90 mm Total Length: 213 mm Spine Thickness at Base: 2 mm Blade Height: 24 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghasa17||item-1||solidtemplate||tovghase||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-santoku-170mm-235.png||||||TOJIRO VG10 HAMMERED Santoku 170mm||F-1112||specials > linecooks > tojiro-knives > tovghase > ||Resources > For Professionals > TOJIRO Knives > TOJIRO VG10 HAMMERED > ||99.000||99.000 ||||||||||||1||1||1||0||||||||The TOJIRO VG10 HAMMERED Santoku is a knife that plays outside of its price box in many ways. First up are the materials. VG10 is one of the best stainless steels used in the making of Japanese knives. It is highly regarded for its good edge retention, toughness, and superior stain resistance. It also gets really sharp.
Unusually, the inner core is given a cladding that is finished with a hammered kurouchi finish. This combination results in a blade that is super easy to maintain, offers superb food release, and has the rustic look that many people enjoy.
This is a well-proportioned santoku and a knife that will find favor in many home kitchens or with professionals who prefer a smaller chef-style knife for close quarters or detail work. Santokus are certainly finding a new legion of users in the west.
The knife is basic in terms of fine detail but it makes up for this in its abilities on the board. This knife performs, and does so with style and ease. Add in the very keen pricing and you have an affordable blade that can be a gateway knife or a do-it-all knife, or anything in between. Weight: 4.1 oz (118 g) Edge Length: 167 mm Total Length: 304 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Oval Ho Wood Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kitchenshears||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-shears-179.png||||||Toribe Kitchen Shears Sale||KS-203||newarrivals > ||New Arrivals > ||59.000||59.000 ||||||||||||1||1||1||0||||||||These handy kitchen shears are popular in Japan. They come apart for easy cleaning and they're fully stainless steel for easy care. The shears come with a tiny serration on one side of the cutting edge to grab and hold product as it cuts. Blade Length: 80 mm Total Length: 205 mm Weight : 112g (3.9 ounces) Material: Stainless steel, tacks/brass Made in Japan||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2bu15||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-bunka-150mm-270.png||||||TSUBAKI Blue #2 Bunka 150mm||TAR-A15S||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Banno bunkas are really versatile kitchen knives that find favor in many home and professional kitchens around the world. Their very unique shape gives them an air of mystery and tradition. This blade shape takes on all kinds of ingredients and tasks with consummate ease. While looking like a traditional bunka, the Tsubaki Blue #2 bunka is more accurately called a Hakata bocho. The main difference between the two is in the length of the pointed nose and the curved spine. These unique knives originated on the island of Kyushu in southern Japan.
Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years, he has great experience in the art of blade-making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata. This last apprenticeship inspired Miyazaki-San to specialize in the Hakata-style knives we feature here.
This is the shortest of the knives we offer from him, and it is a real beauty in hand and in function. Very traditional looks coupled with a fascinating fire-forged kurouchi finish endow the knife with a purposeful air and efficient and easy-to-use functionality. It is a blade of many talents: great for regular push cutting and chopping and very adept at tackling finer ingredients and cutting tasks. We think you will enjoy this unique and fun-looking knife.
Each knife is made by hand so all measurements are approximations. Weight: 4.0 oz (113 g) Edge Length: 152 mm Total Length: 287 mm Spine Thickness at Base: 2.5 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2dagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-damascus-gyuto-210mm-13.png||||||TSUBAKI Blue #2 Damascus Gyuto 210mm||TB2-G21DU||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||560.000||560.000 ||||||||||||1||1||1||0||||||||Tsubaki knives are crafted in a small workshop in Nagasaki by a talented young blacksmith, Miyazaki-san. Though early in his career, he brings impressive experience to his craft, having trained first at the renowned Yoshimitsu workshop and later under the guidance of master blacksmith Ooba-san in Hakata. The beautiful damascus cladding used on these blades is forged by Miyazaki-san himself—a rarity among our blacksmiths, as few take on this complex and demanding task.
Each knife is handmade, so all measurements are approximate.
Brand: Tsubaki Blacksmith: Miyazaki-san Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Damascus Carbon Steel Edge Grind: Even, Double Bevel Weight: 5.8 oz (164 g) Edge Length: 208 mm Total Length: 363 mm Spine Thickness at Base: 2 mm Blade Height: 52.5 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2dagy24||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-damascus-gyuto-240mm-13.png||||||TSUBAKI Blue #2 Damascus Gyuto 240mm||TB2-G24DU||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||635.000||635.000 ||||||||||||1||1||1||0||||||||This 240mm gyuto is hand-forged by Miyazaki-san, a skilled young blacksmith working from his small workshop in Nagasaki. Despite his age, Miyazaki-san brings deep experience to his craft, having trained at the esteemed Yoshimitsu forge before apprenticing under master blacksmith Ooba-san in Hakata. The intricate damascus cladding on this blade is forged entirely by hand—an uncommon and highly respected skill that sets his work apart.
Each knife is made by hand so all measurements are approximations. Brand: Tsubaki Blacksmith: Miyazaki-san Construction:San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Reactive Damascus Made By Mr. Miyazaki Edge Grind:Even, Double Bevel Weight: 8.0 oz (227 g) Edge Length: 251 mm Total Length: 402 mm Spine Thickness at Base: 3 mm Blade Height: 54 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2kogy24||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-kori-gyuto-240mm-143.png||||||TSUBAKI Blue #2 Kori Gyuto 240mm||TSB2-G24U||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||470.000||470.000 ||||||||||||1||1||1||0||||||||The Tsubaki Blue #2 Kori Gyuto is made by Miyazaki san, who works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Gyuto. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
Each knife is made by hand so all measurements are approximations. Brand: Tsubaki Blacksmith: Miyazaki San Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Nashiji (Kori) Weight: 8.1 oz (230 g) Edge Length: 243 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 55 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2na15||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-nakiri-150mm-275.png||||||TSUBAKI Blue #2 Nakiri 150mm||TAR-N15S||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata.
Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word "nakiri" translates into "knife for cutting greens." It is a thin blade with a tall profile, which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.
Each knife is made by hand so all measurements are approximations. Weight: 4.5 oz (128 g) Edge Length: 146 mm Total Length: 282 mm Spine Thickness at Base: 2.5 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2tsbu171||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-bunka-170mm-404.png||||||TSUBAKI Blue #2 Tsuchime Bunka 170mm||TAT-K17U||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Tsubaki Blue #2 Tsuchime Bunka 170mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produce this knife. I manually insert Hitachi Aogami #2 steel into quality mild soft suminagashi cladding. I carefully made it annealed into the ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the hakata's original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt. Brand: Tsubaki Blacksmith: Miyazaki San Knife Line: Tsuchime Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammered Iron Kurouchi Handle: Oak Octagonal Weight: 7.2 oz (206 g) Edge Length: 177 mm Total Length: 330 mm Spine Thickness at Heel: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2tski20||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-200mm-222.png||||||TSUBAKI Blue #2 Tsuchime Kiritsuke 200mm||TAB-K20U||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||The Tsubaki Blue #2 Tsuchime Kiritsuke 200mm is a new knife from a new young blacksmith (for us), and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Kiritsuke 200mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade. Brand: Tsubaki Blacksmith: Miyazaki San Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Tsuchime Weight: 7.6 oz (216 g) Edge Length: 207 mm Total Length: 360 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsbl2tski23||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-230mm-223.png||||||TSUBAKI Blue #2 Tsuchime Kiritsuke 230mm||TAB-K23U||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||400.000||400.000 ||||||||||||1||1||1||0||||||||The Tsubaki Blue #2 Tsuchime Kiritsuke 230mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Kiritsuke 230mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade. Each one is unique.
Brand: Tsubaki Blacksmith: Miyazaki San Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Tsuchime Weight: 9.6 oz (272 g) Edge Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 4 mm Blade Height: 52 mm Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsgitsbu18||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-ginsan-tsuchime-bunka-180mm-13.png||||||TSUBAKI Ginsan Tsuchime Bunka 180mm||TG3-A18U||resources > japanese-knives > tsubakiknives > ||Knife Types > Japanese Knives > Tsubaki Knives > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Miyazaki-san. While young in years, he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-san from Hakata.
Each knife is made by hand so all measurements are approximations. Blacksmith: Miazaki san Weight: 5.9 oz (168 g) Edge Length: 185 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 52.5 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsubakiknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-knives-53.png||||||Tsubaki Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||tsbl2na15 tsbl2bu15 tsgitsbu18 tsbl2tsbu171 tsbl2tski20 tsbl2tski23 tsbl2dagy21 tsbl2dagy24 tsbl2kogy24 ||||Mr. Miyazaki of Tsubaki knives is a young blacksmith who got his start with another of our blacksmiths, the Yoshimitsu workshop in Kyushu. After some time there, he apprenticed under Ooba-San in Hakata. He specializes in Hakata-style knives that resemble bunkas and uses a somewhat unique fire-forged kurouchi cladding that is really quite striking in person.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsashawepe15||item-1||solidtemplate||tsunehisask||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-hammered-western-petty-150mm-13.png||||||Tsunehisa AS Hammered Western Petty 150mm||TRW-P150||resources > japanese-knives > tsunehisa > tsunehisask > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa Western > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Tsunehisa AS Hammered Western Petty 150mm featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Shot) HRC: 63 Finish: Tsuchime, Kurouchi Handle: Western, Red Pakka Engraving: Laser Engraved Weight: 3.3 oz/ 94g Blade Length: 153 mm Overall Length: 260 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 30mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa9||item.||solidtemplate||aosust||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-80.png||||||Tsunehisa AS Sakura||||shopbysteel > aosust > ||Shop by Steel > Aogami Super Steel > ||||||||||||||||0||1||0||0||||tsassape13 tsassana16 tsassagy211 tsasbu17 tsassagy21 tsassaki21 tsassagy24 tsunehisa14 ||||These beautiful knives are made in Tosa, Japan, and feature beautiful stainless cladding with top of the line AS steel and a "sakura" (cherry wood) handle.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsasbu17||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-bunka-170mm-118.png||||||Tsunehisa AS Sakura Bunka 170mm||TASS-B170||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The Tsunehisa bunka is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Bunka knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 4.5 oz (128 g) Edge Length: 173 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsassagy21||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-210mm-157.png||||||Tsunehisa AS Sakura Gyuto 210mm||TASS-G210||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Tsunehisa 210mm gyuto featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm gyutos are the most popular size for home chefs or pros working in smaller spaces. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 4.9 oz (140 g) Edge Length: 217 mm Total Length: 351 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsassagy24||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-240mm-225.png||||||Tsunehisa AS Sakura Gyuto 240mm||TASS-G240||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The Tsunehisa 240mm gyuto featured here is made from AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 6.2 oz (176 g) Edge Length: 245 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsassaki21||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-kiritsuke-210mm-227.png||||||Tsunehisa AS Sakura Kiritsuke 210mm||TASS-K210||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa 210mm Kiritsuke featured here is made from AS, or Aogami Super Steel. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm kiritsukes are basically gyutos with an angled tip. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 5.4 oz (153 g) Edge Length: 215 mm Total Length: 357 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsassana16||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-nakiri-165mm-234.png||||||Tsunehisa AS Sakura Nakiri 165mm||TASS-N165||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AS Nakiri featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Nakiri knives are like mini cleavers and are excellent vegetable cutters. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 5.5 oz (156 g) Edge Length: 165 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsassape13||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-petty-135mm-232.png||||||Tsunehisa AS Sakura Petty 135mm||TASS-P135||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AS Sakura Petty 135mm featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Petty knives are small, general purpose knives that are great at all kinds of tasks and excel when cutting things in hand or using it to do small cutting chores. They are easy to handle and very responsive cutters.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 2.3 oz (68 g) Edge Length: 140 mm Total Length: 265 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsassagy211||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-santoku-165mm-229.png||||||Tsunehisa AS Sakura Santoku 165mm||TASS-S165||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The Tsunehisa santoku featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Santoku knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 4.5 oz (128 g) Edge Length: 170 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa14||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-sujihiki-270mm-171.png||||||Tsunehisa AS Sakura Sujihiki 270mm||TASS-S270||shopbysteel > aosust > tsunehisa9 > ||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Tsunehisa AS Sakura Sujihiki 270mm featured here is made from AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile, which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to enhance both its food release capabilities and fine aesthetics.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Edge Grind: Double Bevel, Even (See Choil Photo) HRC: 63 Finish: Tsuchime Handle: Oval Cherry Wood Engraving: Laser Engraved Weight: 5.2 oz (150 g) Edge Length: 275 mm Total Length: 430 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadabu17||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-bunka-175mm-222.png||||||Tsunehisa AUS10 Hammered Damascus Bunka 175mm||TA10-B175||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||130.000||130.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 120g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 4.2 oz (120 g) Edge Length: 175 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadagy18||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-180-101.png||||||Tsunehisa AUS10 Hammered Damascus Gyuto 180mm||TA10-G180||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Tsunehisa AUS10 Hammered Damascus. This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each are high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 4.4 oz (124 g) Edge Length: 186 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsaudasu24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-damascus-sujihiki-240mm-134.png||||||Tsunehisa AUS10 Hammered Damascus Gyuto 210mm||TA10-G210||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||150.000||150.000 ||||||||||||1||1||1||0||||||||We are very pleased to introduce these recent additions to our lineup from Tsunehisa Hamono. The company is quite large and has about 30 smiths making a wide variety of knives from some very interesting steels. In this case, AUS-10which is made by a steel company located in Tokai called Aichi Steels. It is a part of a family of steels that boast a high chromium content coupled with varying amounts of carbon. AUS-10 has the highest carbon content of the bunch. As the number decreases the carbon reduces. This is a really good steel for kitchen knives.
Gyutos are a westernized version of the classic chef knife, used for everything in the kitchen as a jack-of-all-trades.
The lovely Damascus cladding is enhanced by a finely finished octagonal oak handle. This is an extremely versatile gyuto that has looks and a fit and finish as good as many higher-priced varieties. Weight: 5 oz (142 g) Edge Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsaustdagy24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-stainless-damascus-gyuto-240mm-100.png||||||Tsunehisa AUS10 Hammered Damascus Gyuto 240mm||TA10-G240||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||180.000||180.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 5.7 oz (162 g) Edge Length: 245 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsaudagy24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-damascus-gyuto-240mm-164.png||||||Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm||TA10-K210||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||160.000||160.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each are high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 150g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 5.3 oz (150 g) Edge Length: 212 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauha||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-kiritsuke-240mm-223.png||||||Tsunehisa AUS10 Hammered Damascus Kiritsuke 240mm ||TA10-K240||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||160.000||160.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 5.8 oz (164 g) Blade Length: 245 mm Total Length: 400 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 5.6 oz (158 g) Edge Length: 165 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadape13||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-135mm-224.png||||||Tsunehisa AUS10 Hammered Damascus Petty 135mm ||TA10-P135||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||90.000||90.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 2.7 oz (78 g) Edge Length: 139 mm Total Length: 270 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa12||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-314.png||||||Tsunehisa AUS10 Hammered Damascus Petty 150mm||TA10-P150||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Check out this stunning knife! It features beautiful hammer damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a well-made handle crafted from solid oak. Highly recommended! Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 2.8 oz (78 g) Edge Length: 155 mm Total Length: 285 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadape80||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-80mm-228.png||||||Tsunehisa AUS10 Hammered Damascus Petty 80mm||TA10-P80||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||86.000||86.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The blade is made with AUS-10 steel, which is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the flexibility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated corrosion resistance.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Edge Grind: Even Handle: Oak Octagonal Weight: 2.1 oz (62 g) Edge Length: 85 mm Total Length: 217 mm Spine Thickness at Heel: 2 mm Blade Height: 24 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadasa17||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-santoku-170mm-222.png||||||Tsunehisa AUS10 Hammered Damascus Santoku 170mm||TA10-S170||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||130.000||130.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 4.6 oz (130 g) Blade Length: 168 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadastkn||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-steak-knife-10.png||||||Tsunehisa AUS10 Hammered Damascus Steak Knife||TA10-Steak||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||49.000||49.000 ||||||||||||1||1||1||0||||||||Check out this stunning knife! It features beautiful hammered Damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a beautiful blue handle. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Edge Grind: Even Weight: 2.3 oz (66 g) Edge Length: 83 mm Total Length: 227 mm Spine Thickness at Base: 2 mm Blade Height: 16 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadasu24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-240mm-205.png||||||Tsunehisa AUS10 Hammered Damascus Suji 240mm||TA10-S240||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Tsunehisa AUS10 Hammered Damascus Suji 240mm. This knife is a knockout! Beautiful hammer Damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 4.5 oz (128 g) Edge Length: 245 mm Total Length: 388 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadasu27||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-270mm-191.png||||||Tsunehisa AUS10 Hammered Damascus Suji 270mm||TA10-S270||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||175.000||175.000 ||||||||||||1||1||1||0||||||||Tsunehisa AUS10 Hammered Damascus Suji 270mm. This knife is a knockout! Beautiful hammer Damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended. Maker: Tsunehisa Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Finish: Hammered, Damascus, Mirror Polish Handle: Oak Octagonal Edge Grind: Even Weight: 5.3 ozs / 152g Blade Length: 275mm Overall Length: 426mm Spine Thickness at Heel: 2.1mm Blade Height at Heel: 37.2mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaau||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-91.png||||||Tsunehisa AUS10 Nami||||resources > japanese-knives > tsunehisa > ||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||||0||1||0||0||||tsnaaupe13 tsnaaupe15 tsnaauna16 tsunehisa13 tsa10nabu17 tsnaaugy18 tsnaau1 tsnaauki21 tsnaaugy24 tsaunaki24 tsnaausu24 ||||Tsunehisa's AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsa10nabu17||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-a10-nami-bunka-170mm-95.png||||||Tsunehisa AUS10 Nami Bunka 170mm||TNO-B170||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 stainless steel is very similar to AEB-L. It's good stuff.
Bunkas are general-purpose knives and they're popular for a good reason. Home cooks love the angled tip and nice profile in an easy-to-control size. They are easy to use and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd. Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Weight: 4.4 oz (126 g) Edge Length: 175 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaaugy18||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-180mm-220.png||||||Tsunehisa AUS10 Nami Gyuto 180mm||TNO-G180||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||160.000||160.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 180mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
The 180mm gyutos are among the most popular sizes for home chefs and pros alike. They are easy to handle and very responsive cutters. This knife has a pretty good flat spot from the heel, transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in the crowd. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Damascus HRC Hardness: HRC 60+- Blade Type: Double-edged blade Grind: Even Handle: Oak Octagonal Weight: 4.0 oz (114 g) Edge Length: 186 mm Total Length: 323 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaau1||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-210mm-130.png||||||Tsunehisa AUS10 Nami Gyuto 210mm||TNO-G210||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||175.000||175.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 210mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
210mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Damascus HRC Hardness: HRC 60+- Blade Type: Double-edged blade Grind: Even Handle: Oak Octagonal Weight: 4.8 oz (138 g) Edge Length: 217 mm Total Length: 357 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaaugy24||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-240mm-237.png||||||Tsunehisa AUS10 Nami Gyuto 240mm||TNO-G240||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||200.000||200.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 240mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
240mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd. Weight: 5.9 oz (168g) Edge Length: 245 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaauki21||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-kiritsuke-210mm-80.png||||||Tsunehisa AUS10 Nami Kiritsuke 210mm||TNO-K210||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||175.000||175.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 210mm kiritsuke featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
210mm kiritsukes are general-purpose knives and a very popular choice for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a nice octagonal handle, make this knife stand out in a crowd. Weight: 4.8 oz (136 g) Edge Length: 215 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsaunaki24||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-kiritsuke-240mm-171.png||||||Tsunehisa AUS10 Nami Kiritsuke 240mm||TNO-K240||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||200.000||200.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is excellent steel for kitchen knives.
240mm Kiritsukes are versatile knives that can handle slicing, push- and pull-cutting, and other tasks in the kitchen. They have flat profiles and this one has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Damascus HRC Hardness: HRC 60+- Blade Type: Double-edged blade Grind: Even Handle: Oak Octagonal Weight: 6.3 oz (178 g) Edge Length: 244 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaauna16||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-nakiri-165mm-224.png||||||Tsunehisa AUS10 Nami Nakiri 165mm||TNO-N165||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 165mm nakiri featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Nakiris are general-purpose knives that are one of the most popular sizes and shapes for Japanese home cooks. They are easy to handle and very responsive cutters. This knife is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd. Brand: Tsunehisa Location: Tosa, Japan Edge Steel: AUS10 Stainless Steel Cladding: Stainless Damascus Weight: 5.3 oz (152 g) Edge Length: 165 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaaupe13||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-petty-135mm-221.png||||||Tsunehisa AUS10 Nami Petty 135mm||TNO-P135||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 135mm Petty featured here is made from AUS10 Stainless steel, which is very similar to AEB-L. It's good stuff.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd. Weight: 2.3 oz (64 g) Edge Length: 140 mm Total Length: 270 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaaupe15||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-petty-150mm-66.png||||||Tsunehisa AUS10 Nami Petty 150mm||TNO-P150||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles. This 150mm petty is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd. Weight: 2.4 oz (70 g) Edge Length: 154 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa13||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-317.png||||||Tsunehisa AUS10 Nami Santoku 165mm||TNO-S170||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 165mm Santoku featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Santokus are general-purpose knives and they're popular for a good reason. Home cooks love the combination of a tall blade that is on the short side for easy control. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a sturdy octagonal handle, make this knife stand out in a crowd. Weight: 4.5 oz (130 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsnaausu24||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-sujihiki-240mm-157.png||||||Tsunehisa AUS10 Nami Sujihiki 240mm||TNO-S240||resources > japanese-knives > tsunehisa > tsnaau > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||200.000||200.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very lovely solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is an excellent steel for kitchen knives.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd. Brand: Tsunehisa Location: Tosa, Japan Construction: Roll Forged, San Mai Edge Steel: AUS10 Cladding: Stainless Damascus HRC Hardness: HRC 60+- Blade Type: Double-edged blade Grind: Even Handle: Oak Octagonal Weight: 4.2 oz (120 g) Edge Length: 245 mm Total Length: 385 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisaaus10||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-56.png||||||Tsunehisa AUS10 Stainless||||resources > japanese-knives > tsunehisa > ||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||||0||1||0||0||||tsauhadastkn tsauhadape80 tsauhadape13 tsunehisa12 tsauhadana16 tsauhadasa17 tsauhadabu17 tsauhadagy18 tsaudasu24 tsaudagy24 tsaustdagy24 tsauha tsauhadasu24 tsauhadasu27 ||||Tsunehisa is a mid-sized factory in Tosa, Japan, that specializes in high-quality steel and nice finishes at affordable prices.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsg3mibu16||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-bunka-165mm-52.png||||||Tsunehisa G3 Migaki Bunka 170mm||TG3M-B170||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Tsunehisa G3 Migaki Bunka 170mm. The Bunka is a Japanese knife style that is well established in the western marketplace. Bunka knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good-looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen. Maker: Tsunehisa Location: Tosa Japan Construction: San Mai, Hammer Forged Steel: G3 Stainless Steel Handle: Rosewood Oval Ferrule: Maple Edge Grind: Even 50/50 Weight: 4.2 oz / 120g Blade Length:172 mm Overall Length: 310 mm Spine Thickness at Base: 2.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa7||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-210mm-267.png||||||Tsunehisa G3 Migaki Gyuto 210mm||TG3M-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||160.000||160.000 ||||||||||||1||1||1||0||||||||210mm gyutos are the staples of many home kitchen warriors along with pro users who enjoy a shorter blade. They are all-around workhorses capable of processing almost any ingredients. The Tsunehisa G3 Migaki Gyuto is a fairly light blade, but not a laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed, with a nicely finished choil and spine. The rosewood and maple handle is oval-shaped and very comfortable in hand.
The blade is made with a core of G3 (Gin3 or Silver #3), which is excellent stainless steel. The outstanding attribute of G3 is how it echoes the character of Japanese carbon steels, with a hardness similar to Shirogami #2. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character, and ease of maintenance makes it a great choice for those who don’t want the added work required by a full carbon blade. The core steel is clad with softer stainless steel for added strength and resistance to shocks. The hand-chiseled kanji is a lovely addition to this great-looking gyuto. Maker: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Steel: G3 Stainless Steel Weight: 5.2 oz (148 g) Edge Length: 215 mm Total Length: 353 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm Handle: Rosewood Oval (Trust Photos) Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa8||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-240mm-262.png||||||Tsunehisa G3 Migaki Gyuto 240mm||TG3M-G240||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Tsunehisa Hamono is a large OEM maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain resistant. Being clad with a softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complement the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful gyuto for pro or home chefs who are seeking a great all-around cutter with easy to maintain attributes and top shelf performance. Weight: 6.2oz Blade Length: 243 mm Overall Length: 398 mm Spine Thickness at Base: 2.99 mm Blade Height: 48.19 mm Photos by Gustavo Bermudez Handle: Rosewood Oval (trust photos) Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsg3ki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g-3-kiritsuke-210mm-118.png||||||Tsunehisa G3 Migaki Kiritsuke 210mm||TG3M-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Tsunehisa Hamono is a maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain-resistant. Being clad with softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complements the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful kiritsuke for the pro or home chefs who are seeking a great all-around cutter with easy-to-maintain attributes and top-shelf performance. Weight: 5.3 oz/ 150g Blade Length: 212mm Overall Length: 347mm Spine Thickness at Heel: 2.9mm Blade Height at Heel: 44.7mm Weight: 5.4 oz Blade Length: 165 mm Overall Length: 306 mm Spine Thickness at Base: 2.94 mm Blade Height: 50.02 mm Handle: Rosewood, Oval Ferrule: New Black Pakka Wood. Trust Photos.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa5||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-petty-135mm-239.png||||||Tsunehisa G3 Migaki Petty 135mm||TG3M-P135||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||90.000||90.000 ||||||||||||1||1||1||0||||||||The Tsunehisa G3 Migaki Petty 135mm is one sweet little cutter! The blade is fashioned from G3 stainless steel. G3 is also known as Ginsan, Ginsanko or Silver 3 and is one of our favorite stainless alloys. It has a very fine grain to it and many people see it as a stainless version of the best carbon steels. The blade is constructed with a softer stainless cladding to make it lighter and more resilient to shocks. This makes for a very easy-to-maintain tool.
At 135mm, the Tsunehisa G3 Migaki Petty falls into the medium length range of these style of knives. It is a very versatile cutting tool, whether on a board or in hand. The knife also has the ability to tackle garnishes and artistic style cutting tasks with ease. This is a stout and rigid knife that flies though herbs and other small items. The blade is fairly stiff and has a nice profile that allows for a bit of rock chopping.
The knife comes with a really nice oval shape handle made from rosewood and maple. It is perfect for both left- and right-handed users. The handle is as well finished as the blade itself. All around this is a great petty at a very attractive price. Maker: Tsunehisa Location: Tosa Japan Construction: Hammer Forged, San Mai Steel: Ginsan Stainless Steel Weight: 2.4 oz Blade Length: 139 mm Overall Length: 263 mm Spine Thickness at Base: 2.02 mm Blade Height: 28.3 mm Handle: Rosewood Oval (trust photos) Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa6||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-santoku-165mm-288.png||||||Tsunehisa G3 Migaki Santoku 165mm||TG3M-S165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The santoku is a Japanese knife style that is well established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. The sheep’s foot blade profile of a santoku lends it to chopping and push cutting techniques, as opposed to rocking. While you can use a rocking technique, it is just not optimal. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen. Weight: 5.0 oz Blade Length:165 mm Overall Length: 305 mm Spine Thickness at Base: 2.83 mm Blade Height: 46.73 mm New handle: Rosewood and Black Pakka (trust photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsg3misu27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-sujihiki-270mm-88.png||||||Tsunehisa G3 Migaki Sujihiki 270mm||TG3M-S270||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The rosewood and maple wood handle adds elegance and comfort. Maker: Tsunehisa Location: Tosa Japan Construction: San Mai Weight: 4.7 oz / 134g Blade Length: 272 mm Overall Length: 425 mm Spine Thickness at Base: 2.1 mm Blade Height: 37 mm Handle: Rosewood, Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsg3stkn||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-stainless-knives-96.png||||||Tsunehisa G3 Stainless Knives||||shopbysteel > ginsankosteel > ||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||||0||1||0||0||||tsunehisa5 tsunehisa4 tsunehisa6 tsg3mibu16 tsunehisa7 tsg3ki21 tsunehisa8 tsg3misu27 ||||These excellent knives are made with G3 stainless steel and have a "migaki" finish, which basically translates to "shiny." Made in Tosa, Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-313.png||||||Tsunehisa Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||tsunehisa9 tsnaau tsunehisaaus10 tsg3stkn tsunehisask tssrst tsvghada tsz18en ||||Tsunehisa Hamono is located in Tosa, Japan, and is a mid-sized factory that turns out excellent knives at reasonable prices using top steels.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsskgy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-sk-gyuto-210mm-61.png||||||Tsunehisa SK Gyuto 210mm||TSK-G210||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||80.000||80.000 ||||||||||||1||1||1||0||||||||The Tsunehisa SK steel gyuto exhibits a commendable thinness—not quite laser-like, but gracefully tapers distally towards the tip. Exceptional craftsmanship is evident, especially given its affordable price. The knife also features a stainless full tang for enhanced stability, seamlessly merging with the integrated bolster. Adorning the tang is an attractive brown oak handle, securely fastened with three stainless pins. An unexpected touch is the beautifully engraved kanji characters—a delightful addition to this reasonably priced knife.
For those venturing into the realm of Japanese kitchenware, this striking gyuto deserves serious consideration as an initial acquisition. Maker: Tsunehisa Location: Tosa, Japan Construction: Mono Steel, Roll Forged Edge Grind: Even (see choil photo) Steel: SK Carbon Steel Finiish: Kasumi Weight: 5.6 ounces/ 158g Blade Length: 215 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsskgy241||item-1||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-sk-gyuto-240mm-126.png||||||Tsunehisa SK Gyuto 240mm||TSK-G240||resources > gyutos > gyutos240mm > weha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The blade of this Tsunehisa Gyuto boasts an impressive level of thinness—it's not exactly laser-thin, yet elegantly tapers distally towards the point. For its price range, the level of craftsmanship is noteworthy. The full tang, crafted from stainless steel for robustness, seamlessly transitions into the bolster for a harmonious design. The tang is complemented by an eye-catching brown oak handle, securely fixed with three stainless pins. A tasteful addition to this affordable Tsunehisa knife is the beautifully engraved kanji characters—a charming surprise.
For those contemplating an entry into the universe of Japanese kitchen knives, this appealing Tsunehisa gyuto warrants strong consideration for a spot on their list. Maker: Tsunehisa Location: Tosa, Japan Construction: Mono Steel, Roll Forged Edge Grind: Even (see choil photo) Steel: SK Carbon Steel Finiish: Kasumi Weight: 7.6 ounces/ 216g Blade Length: 244 mm Total Length: 375 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Handle: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tssrst||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-63.png||||||Tsunehisa SRS Stainless||||resources > japanese-knives > tsunehisa > ||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||||0||1||0||0||||tssrstna16 tssrstsa16 ||||Here is our current selection of Tsunehisa SRS Stainless knives. Made in Tosa, Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tssrstna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-nakiri-165mm-247.png||||||Tsunehisa SRS13 Stainless Nakiri 165mm||TSO-N165||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Tsunehisa SRS13 Nakiri occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. The knife excells in push cutting, rocking, slicing and chopping. We swear you won't miss the tip!
SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding. The blade face is adorned with some fine kanji characters engraved on the blade.
The Tsunehisa SRS13 Nakiri is fairly average in terms of size and proportions. It measures 163mm at the edge and the blade height of 52mm allows for ample board-to-hand clearance. This nakiri is a really great all-around kitchen knife. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities. Maker: Tsunehisa Location: Tosa, Japan Construction: Laser Cut San Mai Edge Length: 163mm Blade Height: 52mm Weight: 152g / 5.3oz Spine Thickness: 1.9mm Overall Length: 310mm Edge Grind: Even (see choil photo) Edge Steel: SRS13 Semi Stainless Steel Cladding: Stainless Steel Engraving: Hand Engraved Maker: Tsunehisa Location: Tosa, Japan Construction: Laser Cut San Mai Edge Length: 167mm Blade Height: 46.5mm Weight: 128g / 4.5oz Spine Thickness: 2mm Overall Length: 310mm Edge Grind: Even (see choil photo) Edge Steel: SRS13 Semi Stainless Steel Cladding: Stainless Steel Engraving: Laser Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsvghada||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-38.png||||||Tsunehisa VG10 Hammered Damascus||||resources > japanese-knives > tsunehisa > ||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||||0||1||0||0||||tsvghadape15 tsvghadana16 tsvghadagy18 tsvghadasa18 tsunehisa11 tsvghadagy24 tsunehisavg10 ||||Tsunehisa VG10 Hammered Damascus||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsvghadagy18||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-180mm-234.png||||||Tsunehisa VG10 Hammered Damascus Gyuto 180mm||TVG10-G180||resources > japanese-knives > tsunehisa > tsvghada > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||155.000||155.000 ||||||||||||1||1||1||0||||||||Tsunehisa VG10 Hammered Damascus Gyuto 180mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Weight: 4.3 oz (122 g) Edge Length: 187 mm Total Length: 323 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Handle: Oval Sandalwood Ferrule: Black Pakka Wood Gapped Machi: Tokyo Style (see photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa11||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-210mm-292.png||||||Tsunehisa VG10 Hammered Damascus Gyuto 210mm||TVG10-G210||resources > japanese-knives > tsunehisa > tsvghada > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||160.000||160.000 ||||||||||||1||1||1||0||||||||In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Weight: 5.1 oz (144 g) Edge Length: 218mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Oval Sandalwood Ferrule: Black Pakka Wood Gapped Machi: Tokyo Style (see photo 4)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsvghadagy24||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-240mm-239.png||||||Tsunehisa VG10 Hammered Damascus Gyuto 240mm||TVG10-G240||resources > japanese-knives > tsunehisa > tsvghada > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Tsunehisa VG10 Hammered Damascus Gyuto 240mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
VG10 is quality stainless steel that offers a nice cutting edge, good edge retention in full stainless steel. It sharpens easily and is just an excellent all-around steel for kitchen knives.
240mm gyutos are the most popular size for our knife enthusiast customers that want a knife that can do daily work. They're long enough for slicing tasks and tall enough with belly for both rocking a push cutting. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Handle: Oval Sandalwood Ferrule: Black Pakka Wood Gapped Machi: Tokyo Style Weight: 6.1 oz (172 g) Edge Length: 246 mm Total Length: 399 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsvghadana16||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-nakiri-165mm-232.png||||||Tsunehisa VG10 Hammered Damascus Nakiri 165mm||TVG10-N165||resources > japanese-knives > tsunehisa > tsvghada > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||155.000||155.000 ||||||||||||1||1||1||0||||||||In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Weight: 5.0 oz (144 g) Edge Length: 160 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Oval Sandalwood Ferrule: Black Pakka Wood Gapped Machi: Tokyo Style (see photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsvghadape15||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-petty-150mm-233.png||||||Tsunehisa VG10 Hammered Damascus Petty 150mm||TVG10-P150||resources > japanese-knives > tsunehisa > tsvghada > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||110.000||110.000 ||||||||||||1||1||1||0||||||||In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Handle: Oval Sandalwood Ferrule: Black Pakka Wood Weight: 2.4 oz (70 g) Edge Length: 154 mm Total Length: 277 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsvghadasa18||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-santoku-185mm-233.png||||||Tsunehisa VG10 Hammered Damascus Santoku 185mm||TVG10-S185||resources > japanese-knives > tsunehisa > tsvghada > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||155.000||155.000 ||||||||||||1||1||1||0||||||||In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. This santoku is the best seller in the line. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Weight: 4.7 oz (134 g) Edge Length: 187 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Oval Sandalwood Ferrule: Black Pakka Wood Gapped Machi: Tokyo Style (see photos)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisavg10||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-102.png||||||Tsunehisa VG10 Hammered Damascus Sujihiki 240mm||TVG10-S240||resources > japanese-knives > tsunehisa > tsvghada > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Tsunehisa VG10 Hammered Damascus Sujihiki 240mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Weight: 4.8 oz (138 g) Edge Length: 245 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm Handle: Oval Sandalwood Ferrule: Black Pakka Wood Gapped Machi: Tokyo Style||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisask||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-sk-21.png||||||Tsunehisa Western||||resources > japanese-knives > tsunehisa > ||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||Tsunehisa is based in Tosa Japan and make a number of exceptional knives using quality steels and aggressive pricing. They're know for excellent value.||||||||0||1||0||0||||tsskgy21 tsskgy241 tsashawepe15 ||||Here are some excellent bang for the buck knives from Tsunehisa using SK Carbon steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsz18en||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-enjyu-66.png||||||Tsunehisa Z18 Damascus||||resources > japanese-knives > tsunehisa > ||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||||0||1||0||0||||tsz18ensa18 tsz18engy21 ||||Tsunehisa Z18 Enjyu is a line of gorgeous-looking Damascus blades that are thin and light and paired with attractive Japanese Oak Octagonal handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsz18engy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-enjyu-gyuto-210mm-122.png||||||Tsunehisa Z18 Damascus Gyuto 210mm||TZ18-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Tsunehisa Z18 Damascus is a line of gorgeous-looking Damascus blades that are thin and light and paired to a lovely Japanese Enjyu wood, which comes from Pagoda tree. These beautiful knives, made by Tsunehisa are a pleasure to use and hold and edge well for good cutting performance and easy care. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: Z18 Stainless Steel Edge Grind: Even Finish: Damascus Handle: Oak Octagonal (pictures are current, not the video) Weight: 4.6 oz (132 g) Edge Length: 214 mm Total Length: 354 mm Spine Thickness at Base: 1.9 mm Blade Height at Base: 46.8 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsz18ensa18||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-enjyu-santoku-185mm-118.png||||||Tsunehisa Z18 Damascus Santoku 185mm||TZ18-S185||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||130.000||130.000 ||||||||1.000 ||||1||1||1||0||||||||Tsunehisa Z18 Enjyu is a line of gorgeous-looking Damascus blades that are thin and light and paired with a lovely Japanese octagonal handle. These beautiful knives are a pleasure to use and hold an edge well for good cutting performance and easy care. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: Z18 Stainless Steel Edge Grind: Even Finish: Damascus Handle: Oak Octagonal Weight: 4.8 oz (136 g) Edge Length: 187 mm Total Length: 328 mm Spine Thickness at Base: 2.0 mm Blade Height at Base: 46.9 mm ||2.000 ||||1||1||1||0||||||||This Universal Stone Holder which is one of our most popular accessories sold for our sharpening products. The rails are easily and quickly adjustable. The rubber feet allow for a very sturdy base and raise the stone up about 7/8” to allow for better knuckle clearance while sharpening. It will hold any stone between 5 ˝” to 8 ˝” long.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|usuba-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/usuba-knives-71.png||||||Usubas||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||sporforsu enwh2us18 kidaus16 kidawh1us18 ki18usbl2 kitaokausuba sabl2us18 risawh2us18 tainus16 tainmu18 tash2us18 towh2us16sa tohaus18 tohaus16 toshus18 sawh2us165mm ||||Usubas are traditional single-bevel knives used by professional Japanese cooks for the preparation of vegetables. As such, left-handed users in particular need to be cautious about ordering a knife appropriate for them. Single-bevel knives also require a different set of techniques to both use and sharpen the knife, so users should be aware of what that entails prior to purchasing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|vg10steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/vg-10-steel-73.png||||||VG-10 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||havgtssa18 havgsu1 kayosu kovgda1 makida masakagekumo tojirodpseries midavg ||||VG-10 is one of the most popular stainless steels among Japanese knife makers. It has good edge retention and is very wear and corrosion resistant.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|vg1stst||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/vg1-stainless-steel-52.png||||||VG1 Stainless Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||harukazesrs15 masutaniknives tohaca ||||VG1 is a highly refined stainless steel used in kitchen knives using high-quality raw materials with minimal impurities. The stainless blade steel has fine carbide structure, high toughness, exceptional hot forging, easy heat treatment, and excellent corrosion resistance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|vg5stst||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/vg5-stainless-steel-52.png||||||VG5 Stainless Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||kovgda ||||VG5 stainless steel is made with refined, low impurity raw material, and has excellent toughness. It's an excellent steel for kitchen knives in particular.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|video-gallery||item-1||solidtemplate||||||||||Video Gallery||video-gallery||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gallery-2||item-1||solidtemplate||||||||||Video Gallery Page 2||gallery-2||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gallery-3||item-1||solidtemplate||||||||||Video Gallery Page 3||gallery-3||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gallery-4||item-1||solidtemplate||||||||||Video Gallery Page 4||gallery-4||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gallery-5||item-1||solidtemplate||||||||||Video Gallery Page 5||gallery-5||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gallery-6||item-1||solidtemplate||||||||||Video Gallery Page 6||gallery-6||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|gallery-8||item-1||solidtemplate||||||||||Video Gallery Page 8||gallery-8||||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|waha24gy||item.||solidtemplate||gyutos240mm||https://s.turbifycdn.com/aah/chefknivestogo/wa-gyutos-240mm-90.png||||||Wa Gyutos 240mm||||resources > gyutos > gyutos240mm > ||Knife Types > Gyutos > Gyutos 240mm > ||||||||||||||||0||1||0||0||||anasgy24 kaanasgy24 kaankusugy24 da52gy24 daclv2gy24 dalespgy24 ensrgy21 gibl2gy24 gihagy24 haas24wagy hamoasgy24 harukaze240 hav1gy24 haasgy24 haasdagy24 hakobl1gy24 harysg2gy24 hish1gy24 shkabl2migy21 shkawh2gy24 shkaaosugy24 shkayobl25 shkar2dagy241 kapsgy24cu1 kabl1gy24 kaasgy24 katayamasg2 kazdgy241 kavgladagy24 kavgdagy24 kagigy24 kaasgy270 kanasugy24 kiswwadagy24 kosg2gy24 kosg2gy24ro kosg2dagy24 rikoaosu24gy koaosugy24gr kovg5stgy24 koastogy24 koshbl2gy24 kosldgy24 kohagy241 kobl2tagy24 kobl2nagy24 kohawagy24 konagy24 kohd2gy24khl kohdwa24 konosukeks01 koswstgy24 kohd2cugy24 kogsgy24 kugevgxegy24 kukoasgy24 kuvgfugy24 kusesg2gy24 kuragy24 kurosaki240 mav7tagy24 masatsgy24 marygy24 masakagekiri1 makugy24 makogy24 mashgy24 mayugy24 mabl2naksgy2 mabl2nagy24 mawafabl2gy2 mag3gy24 miaugy24 moasgy24cu moasgy25cu moritaka8 moasgy25 nagigy24 nivggy24 nisg2tskugy2 nisi3dagy24 nisg2tsgy21 nisg2dagy24 nisg2dagy21c ogsg2kagy24 okadagyuto okwh2kugy24 shkar2gy24 sarabl2wagy21 shkor2gy24 shbl2gy24 koasgy24 shgenvggy24 suaosugy24cu suzddagy21cu1 suzdgy24ha tabl2togy24o tabl2gy24 tagrchgy24 taashagy24 tagigy24 satagiwa24 satajadawa1 tavghadawagy takuvghateco4 tastclgyme tastclassmya yotabl1gy24 yotawh2gy24 shtabl2de18 tawh2gy24 tovghagy24 tsbl2kogy24 tsbl2dagy24 tsnaaugy24 tsaustdagy24 tsunehisa8 tsvghadagy24 yavgdawagy24 yagisahaengy ya24gywa yabl2dagy24 yabl2gy24 yowh2gy24noh yoshikane yosg2gy24 yoshimi yoshimienju1 yoasgy24 yofuwh1gy24 yohiwh2gy24 yowh2nagy24 yobl2gy24 yubl2gy212 ||||Here is our complete collection of wa handled gyutos in the 240mm size. This is the most popular size for our knife enthusiasts, collectors, and many professionals.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wahana||item.||solidtemplate||nakiri-knives||https://s.turbifycdn.com/aah/chefknivestogo/wa-handled-nakiris-92.png||||||Wa Handled Nakiris||||resources > nakiri-knives > ||Knife Types > Nakiris > ||||||||kufusg2na16||||||||0||1||0||0||||anasna16 kaanasna16 kaankusuna chkiwh2na161 daclv2na da52na16 gibl2na16 gihana16 hawh2kuna17 haasna16 hamubl2na16 harukaze1 hag3na16 hahisldna16 hahavgtsna16 hish1na18 iswh2blna16 shkawh2sa16 shkabl2mina1 shkayobl22 shkar2na16 shkaasna16 kapsna181 kabl1na16 kaasna163 katayama1 kavgnana17 kagina16 kawa16 katonakiri kawasaki2 kakawh1na16 kiwana17 kosg2dana16 kosg2na16 kovg5na17 koaosuna16 kohana17 kowh2na16 koshbl2na16 kobl2na162 kobl2na16 kosldna16 kohd2na16 kohd2na16la kohd2na16eb kugehana16 kuasna16 kusg2sesa16 kufusg2na16 kurana kur2na16 shbl2na161 enbl2na16 ensrna16 navekn6 mavg7na16 makotosg2 makona16 kiri1 mashna16 makuna16 mayuna16 manavg1na16 mamovg1na16 mag3na16 mawafabl2na1 mabl2nana16 miki miskkana17 miskna16 moaslona18 moasna18ch moritaka1 muasna16 nakamura nivgna15 nigara niwh1kuna17 ogsg2kana17 shkasg2kana1 okbl2na16 savgrana16 sash2na16 tabl2na17 tabl2na18 takovgdana16 tagina16 satahogu sata33ladavg tabl2sesa16 shtamagina16 shtabl2na16 ebwh2na16 tovghana16 tsbl2na15 tsassana16 tsunehisa4 tsauhadana16 tsnaauna16 tssrstna16 tsvghadana16 yagisahaenna yamihasuna16 yabl2dana16 yabl2na161 yawh1na16 yabl2na16 yoshikane1 yowh2nana16 yohiwh2na16 yona yobl2na16 fuwh1na16 shbl2na16 yoenvgdasa16 yubl2na18cu yubl2fu16 naoyagihana1 yoenvgna16 yosg2na ||||Here is our selection of Wa handled nakiris. These general-purpose kitchen knives are very popular in Japan among home users for cutting vegetables. If you've never tried one, you're in for a treat. This section is organized by blade length and then by manufacturer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wahasa||item.||solidtemplate||santokuknives||https://s.turbifycdn.com/aah/chefknivestogo/wa-handled-santokus-140.png||||||Wa Handled Santokus||||resources > santokuknives > ||Knife Types > Santokus > ||||||||hag3kasa16||||||||0||1||0||0||||anassa17 ankudasa16 anryu da52sa16 dalespsa18 enbl2sa16 ensrsa16 gibl2sa16 gihasa16 haassa16 hahgsa16 hag3sa16 hamubl2dasa1 havg1sa18 hawh2sa17 hahagiststsa hakobl1sa haasmisa180 haatsa18 hasi3dasa18 hatsukokoro6 habl2rasa18 hish1sa18 hish1sa21 isblna16 shkabl2misa1 shkashdasa16 shkawh2sa shkayobl21 kabl1sa16 kapssa182 kavgsa17 kanetsugu kabl1sa161 kaspsa18 kavgsa16 kasa16 kagisa16 yoenvgdasa17 katovg10 kanasusa16 macovgsa16 mayukobu13 kavgsa18 kakawh1sa13 kakawh1sa16 kiswwada kosg2sa17 koaosusa18 kowh2sa16 kobl2wasa16 kobl2kusa16 daclv2sa16 kovg5sa18 kohetsu1 kohasa18 kurasa kur2sa16 kukoassa17 kugevgxesa17 kufusg2sa17 kusesa16 mavgsa16 masatssa16 maryassa17 makosa17 mamibl2sa17 masakagekiri mashsa17 makusa16 yukisantoku mav1mosa17 mav1nasa16 mag3nasa18 miwh2sa16 mihaassa17 moritaka6 moassa18 nakamura2 nivgtssa17 nisg2dasa17 nisg2dasa18 nisi3dasa17 niwh2kusa17 shkasa15sg2k ogsg2kasa18 okwh2kusa17 okwh2sa16 sarasa16 shkoasbu16 tabl2sa17 taassa16 tagisa18 takuvghateco3 santoku170 yotabl1bu16 shtamagisa161 tovghasa17 tosasa16 tsauhadasa17 tsunehisa13 tssrstsa16 tsassagy211 tsz18ensa18 tsunehisa6 yagisahaensa naoyagihasa1 yabl2dasa16 yabl2fu18 yobl2sa16 yowh2nasa16 yosg2sa16 minamo yohiwh2sa17 yofuwh1sa17 yosa shbl2sa16 saya ||||Here is our selection of wa handled santoku knives. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many Japanese home cooks look to the santoku as their go-to blade for most cutting tasks.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wafrropin||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/walnut-french-rolling-pin-11.png||||||Walnut French Rolling Pin||Walnut-Pin||newarrivals > ||New Arrivals > ||50.000||50.000 ||||||||||||1||1||1||0||||||||These French-style rolling pins are handcrafted by Brandon Norsted, right down the street from us in Madison, WI. Made from domestic walnut wood, these durable pins are built to last a lifetime. The French-inspired shape and taper, favored by professional pastry chefs, allow for enhanced control. Each rolling pin measures 19.5 inches in length and 1.6 inches in width, with a weight of 12.5 ounces. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wejadeknro||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-denim-knife-roll-118.png||||||West Japan Denim Knife Roll||ShibaRoll-Denim||links > ||Chefknivestogo Specials > ||135.000||135.000 ||||||||||||1||1||1||0||||||||We absolutely love finding new interesting stuff to add to our store, whether they’re knives, stones, or other kitchen accessories. It’s always so rewarding to introduce our customers to something unique or out of the ordinary.
The same artisans that bought us those beautiful West Japan Carbon Steel Skillets have come up with a classic knife roll that is so perfectly balanced, sized, and well-made, that we had to add it to our inventory.
This knife roll has six pockets to securely hold your knives and can accommodate a knife 19 inches in length. That is a long blade and it makes this roll particularly versatile. The quality of the denim is of the highest standards and the simple and elegant design is pure Japan!
Laid out flat the bag measures 24.5" x 19.5".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wejatocapa||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-pans-67.png||||||West Japan Tools Carbon Pans||||specials > forknco > shibataknives > ||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||||0||1||0||0||||shibataskillet wejadeknro shknst tikntapa ||||West Japan Tools||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shibataskillet||item-1||solidtemplate||pans||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-steel-skillet-85.png||||||West Japan Tools Carbon Steel Skillet 30cm||ShibaSkillet||knife-accessories > pans > ||Accessories > Carbon Steel Pots & Pans > ||210.000||210.000 ||||||||5.000 ||||1||1||1||0||||||||While carbon pans and skillets have been around for centuries, they have not been so popular recently as people moved to stainless and non-stick pans. But recently these age-old throwbacks have entered a renaissance period as home cooks move to more classic ways of preparing and cooking food.
While there is a bit of skill required to get these pans up to speed, once there they can beat pretty much any other material as far as toughness, ease of cleaning, and general versatility. Once seasoned you will be amazed at how non-stick these pans are. Eggs slide around as if on ice! The hardest crust can be wiped away with a kitchen paper towel!
The West Japan Tools Carbon Steel Skillet is a very lovely variety based on a classic French skillet. What makes it unusual is the fact that it is made in a press but is then machined on the inner sides to reduce weight while retaining a heavy bottom. The handle is a work of sculptural art, as is the whole design.
These are true artisan quality items made in very limited number by a leading Japanese blacksmith. We have never seen anything quite like them or remotely as beautiful. A true collector's heirloom item. Brand: West Japan Tools Designer: Takayuki Shibata Location: Fukuyama City, Japan Bottom Thickness: 3 mm Side Wall Thickness: 1.5 mm Top Diameter: 30 cm Bottom Diameter: 24 cm Weight: 1.7 kg||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|weha24gy||item.||solidtemplate||gyutos240mm||https://s.turbifycdn.com/aah/chefknivestogo/western-240mm-gyutos-92.png||||||Western 240mm Gyutos||||resources > gyutos > gyutos240mm > ||Knife Types > Gyutos > Gyutos 240mm > ||||||||||||||||0||1||0||0||||dofomagy21 havghagy24 kapsgy24 kazdgy24 kielcagy24 kovgdagy24 kowegy24 kohagy24 kovgtsgy24 macprmichkn9 macchse10dic macchse10chk mivgdagy24 fujicutlery saradabl2gy2 taingy24 tagrchgy211 tagrchaegy24 takayukitus5 todpchkn24 topror2gy24 toatcldagy24 tsskgy241 yokavgsugy24 si24ungysa ||||Here is our complete selection of western-handled 240mm gyutos which are popular among our collector customers and professionals.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wehana||item.||solidtemplate||nakiri-knives||https://s.turbifycdn.com/aah/chefknivestogo/western-handled-nakiris-76.png||||||Western Handled Nakiris||||resources > nakiri-knives > ||Knife Types > Nakiris > ||||||||||||||||0||1||0||0||||havgtsna16 kaaustna15 kapsna18 kohana16 koweasna16 kovg5tsna17 mibl2tsna16 gohada24gy macprna16 navekn6 mavg1na16red mavgdana16 masutani1 mavg1na16 mavgnabl fucunana16 satahadana16 tastclna tojirodamascus todpna16 todpvgna16 tojirogai1 kavgsuwena16 ||||We have a big selection of Nakiri knives and these are grouped into two different handle styles, western and wa (Japanese). These are our selection of Western Handled Nakiris. They are organized by blade length and then the manufacturer.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wehasa||item.||solidtemplate||santokuknives||https://s.turbifycdn.com/aah/chefknivestogo/western-handled-santokus-107.png||||||Western Handled Santokus||||resources > santokuknives > ||Knife Types > Santokus > ||||||||||||||||0||1||0||0||||satahachkn21 katksa18 kapssa18 kavgsusa18 kovgtssa18 koweassa18 kovgdasa18 kohawasa18 mi19hasa18 kobl2tssa16 minabl2sa18 macprmisa61 macsu65insak masamoto-santoku-knife masutani mavg1hadasa1 mavg1sa17 mavggy181 mavgdasa16bl mavgdasa16 mahasa17 okwh2wesa16 fucunasa16 saradabl2pe1 takamura1 tachsa17wtbo tavgna tagrchaesakn takayukitus9 satadahasa18 todasa17 todpsakn17 toatcldasa17 todpvgna161 tojirogai2 todpsa21 tochsakn tochsaknbl ||||Santoku knives are the most popular blade shapes used in Japan. They are tall with easy to handle lengths and have a flat profile so they're excellent for push cutting. This grouping all have western style handles for easy care.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|white1steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/white-1-steel-72.png||||||White #1 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||kidawh1kn mabl2na nashidaknives yamashin1 yofuwh1 ||||White #1 steel is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery. These knives take an extremely fine edge, but do not tend to have the edge retention of other alloys. It is very reactive so wiping down and drying should be done after every use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|white2steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/white-2-steel-71.png||||||White #2 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||ankuda chkiknfa harukazewhite2 hawh2 ishikawaknives masakageshimo masakageyuki masanobuokada okeyaknives sawh2kn taniknives toitkshse yokn yohikn ||||Also called Shirogami #2 and White Paper #2, Hitachi White #2 steel has a slightly lower carbon content than White #1 steel. This is a very popular steel for high-end Japanese cutlery. These knives take an extremely fine edge but do not tend to have the edge retention of other alloys. It is very reactive so wiping down and drying should be done after every use.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wokynopad6x4||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/wooden-kyougi-note-pad-6-x-4-68.png||||||Wooden Kyougi Note Pad 6" x 4" Sale||Large-Pad||specials > closeouts > ||Resources > CKTG Close Outs > ||9.950||15.950 ||9.950 ||||||||||1||1||1||0||||||||Kyougi Note Pads are a traditional craft in Japan and are made by thin-shaving a block of wood for use as a paper replacement for notes or traditionally to wrap small food treats. The wood is sustainably harvested from managed forests in Japan and supports local craftspeople. Materials: Japanese red pine Dimensions: Small: 6” H x 4” W Medium: 6” H x 4” W Pages: Small: Approx. 40; Medium and Large: Approx. 50 Care: Keep in a cool, dry place. Pages may warp slightly if exposed to humidity. Made in Japan Cover and backing embossed with Chefknivestogo||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wokynopa||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/wooden-kyougi-note-pads-49.png||||||Wooden Kyougi Note Pads 4" x 3" Sale||Wood-Pads||specials > closeouts > ||Resources > CKTG Close Outs > ||7.950||11.500 ||7.950 ||||||||||1||1||1||0||||||||
Materials: Japanese red pine Dimensions: 4” H x 3” W Pages: Approx. 50 Care: Keep in a cool, dry place. Pages may warp slightly if exposed to humidity. Made in Japan Cover and backing embossed with Chefknivestogo||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wushcablanda||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/wusthof-accessories-50.png||||||Wusthof Accessories||||||||||||||||||||||0||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaaskuts||item.||solidtemplate||yahikoknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-121.png||||||Yahiko AS Kuro Tsuchime||||resources > japanese-knives > yahikoknives > ||Knife Types > Japanese Knives > Yahiko Knives > ||||||||||||||||0||1||0||0||||yaaskutssa16 yaashabu17 yaaskutsgy18 yaaskutsgy21 yaaskutski21 yahikosticker ||||Yahiko AS Kuro Tsuchime. These knives are made with top of the line, Aogami Super Steel and come with a nice kurouchi (black), tsuchime (hammered) finish along with upgraded sakura (cherry wood) octagonal handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaashabu17||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-hammered-bunka-175mm-53.png||||||Yahiko AS Kuro Tsuchime Bunka 175mm||YAS-HE-B170||resources > japanese-knives > yahikoknives > yaaskuts > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Bunka. This 175mm bunka is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability. Brand: Yahiko Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Handle: Cherry Octagonal Ferrule: Black Pakka Wood Weight: 4.1 oz (118 g) Edge Length: 175 mm Total Length: 325 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 43 mm HRC: 63+-||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaaskutsgy18||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-180mm-13.png||||||Yahiko AS Kuro Tsuchime Gyuto 180mm||YAS-HE-G180||resources > japanese-knives > yahikoknives > yaaskuts > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||170.000||170.000 ||||||||||||1||1||1||0||||||||The Yahiko AS Kuro Tsuchime Gyuto combines exceptional craftsmanship with premium materials to deliver a stunning and high-performing knife. Crafted in Tosa, Japan, this gyuto features Aogami Super Steel (AS) at its core, renowned for its sharpness, edge retention, and ease of sharpening.
The blade boasts a striking kurouchi (black) and tsuchime (hammered) finish, providing both aesthetic appeal and functional benefits, such as reduced food stickage. The handle is upgraded with an octagonal sakura (cherry wood) design and a black pakka wood ferrule for a perfect balance of elegance and comfort. Brand: Yahiko Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Handle: Cherry Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (126 g) Edge Length: 188 mm Total Length: 341 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 44 mm HRC: 63+-||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaaskutsgy21||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-210mm-40.png||||||Yahiko AS Kuro Tsuchime Gyuto 210mm ||YAS-HE-G210||resources > japanese-knives > yahikoknives > yaaskuts > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||195.000||195.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Gyuto. This 210mm gyuto is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability. Brand: Yahiko Blacksmith Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super (AS) Cladding: Stainless Finish: Kurouchi (black), Tsuchime (hammered) Edge Grind: Even 50/50 Handle: Octagonal Cherry Wood Ferrule: Black Pakka Wood Hardness: 63± HRC Weight: 4.7 oz (134 g) Edge Length: 217 mm Total Length: 370 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaaskutski21||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-kiritsuke-210mm-330.png||||||Yahiko AS Kuro Tsuchime Kiritsuke 210mm||YAS-HE-K210||resources > japanese-knives > yahikoknives > yaaskuts > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||195.000||195.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Kiritsuke. This 210mm kiritsuke is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability. Brand: Yahiko Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Handle: Cherry Octagonal Ferrule: Black Pakka Wood Weight: 5.2 oz (148 g) Edge Length: 215 mm Total Length: 370 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm HRC: 63+-||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaaskutssa16||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-santoku-165mm-231.png||||||Yahiko AS Kuro Tsuchime Santoku 165mm||YAS-HE-S165||resources > japanese-knives > yahikoknives > yaaskuts > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Santoku. This 165mm santoku is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability. Brand: Yahiko Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge: Even Finish: Hammered, kurouchi Handle: Cherry Octagonal Ferrule: Black Pakka Wood Weight: 4.6 oz (132 g) Edge Length: 168 mm Total Length: 304 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagisahaen||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-77.png||||||Yahiko Ginsan Nashiji Hand Engraved||||shopbysteel > ginsankosteel > ||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||||0||1||0||0||||yagihaenpe80 yaginahaenpe preorpe15 yagisahaenna yagisahaensa yagisahaenbu yaginahaengy yagisahaen1 yagisahaengy yaginahaenki1 yaginahaenki yaginahaensu yagihaensu27 ||||Yahiko is the brand, and these come with good quality Ginsan steel with a nice nashiji finish. They are hand-engraved by our friend Akane san from Konosuke. She also did the beautiful calligraphy work for our Yahiko logo. Hand engraving is declining and it was important to both Kosuke and me that we encourage more people to do this lovely work.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagisahaenbu||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-bunka-165mm-118.png||||||Yahiko Ginsan Nashiji Hand Engraved Bunka 175mm||YA-G3-BK175||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||140.000||140.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 4.2 oz (120 g) Edge Length: 176 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaginahaengy||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-180mm-213.png||||||Yahiko Ginsan Nashiji Hand Engraved Gyuto 180mm||YA-G3-G180||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||150.000||150.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood HRC: 61-62 Weight: 4.0 oz (112 g) Edge Length: 186 mm Total Length: 339 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagisahaen1||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-gyuto-210mm-152.png||||||Yahiko Ginsan Nashiji Hand Engraved Gyuto 210mm||YA-G3-G210||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||160.000||160.000 ||||||||||||1||1||1||0||||||||A great knife is defined by several factors, including the steel quality, edge grinds, comfortable handles, good fit and finish, and attractive packaging. Our latest product line excels in all of these areas, making it stand out from the average knives in the market.
Crafted from high-quality Ginsan stainless steel, our knives offer exceptional performance and durability. The finish, known as nashiji or "pear skin," gives the knife a unique and eye-catching appearance. Our photos speak for themselves - this knife is truly stunning.
But it's not just the appearance that sets our knives apart. We pay attention to every detail, from the hand-engraved designs by our skilled artisan, Akane san, to the beautiful calligraphy on the Yahiko logo on the box. The result is a knife that not only performs exceptionally but also looks and feels like a work of art. Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 4.8 oz (138 g) EdgeLength: 215 mm Total Length: 372 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagisahaengy||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-gyuto-240mm-104.png||||||Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm||YA-G3-G240||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||170.000||170.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Our sayas don't fit well. Choose the felt blade guard instead. Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 5.7 oz (162 g) Edge Length: 247 mm Total Length: 409 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaginahaenki1||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-210mm-179.png||||||Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 210mm||YA-G3-K210||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||160.000||160.000 ||||||||||||1||1||1||0||||||||This product line of knives is truly exceptional, thanks to a number of features that set it apart from other knives. With a focus on steel quality, edge grinds, comfortable handles, good fit and finish, and beautiful packaging, these knives are designed to exceed expectations. Made with high quality Ginsan stainless steel and finished with a stunning nashiji texture, these knives are sure to impress. Each knife is hand engraved by our talented artist Akane, who also created the exquisite calligraphy featured on the Yahiko logo box. We take great pride in this knife line and are confident that you will love it as much as we do. Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 5.0 oz (142 g) Blade Length: 214 mm Total Length: 372 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaginahaenki||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-240mm-213.png||||||Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 240mm||YA-G3-K240||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||180.000||180.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood HRC: 61-62 Weight: 6.0 oz (172 g) Edge Length: 245 mm Total Length: 408 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagisahaenna||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-nakiri-165mm-132.png||||||Yahiko Ginsan Nashiji Hand Engraved Nakiri 165mm ||YA-G3-NK165||newarrivals > ||New Arrivals > ||130.000||130.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane, who you see pictured, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 5.4 oz (155 g) Edge Length: 163 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaginahaenpe||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-135mm-174.png||||||Yahiko Ginsan Nashiji Hand Engraved Petty 135mm||YA-G3-P135||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||100.000||100.000 ||||||||||||1||1||1||0||||||||When it comes to distinguishing a good knife from an average one, a few factors come into play such as the quality of the steel, the precision of the edge grind, the comfort of the handle, a perfect fit and finish, and appealing packaging. This Yahiko line of knives excels in all of these aspects, making it a cut above the rest. Crafted from high-grade Ginsan stainless steel, known for its durability and performance, the knife boasts a stunning nashiji finish resembling pear skin, as evident from the pictures. Every detail has been meticulously taken care of, including the exquisite hand-engraving by Akane, as well as the beautiful calligraphy of the Yahiko logo on the packaging. We're delighted to present these exceptional knives to you! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 2 oz (62 g) Edge Length: 141 mm Total Length: 279 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|preorpe15||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/pre-order-petty-150mm-71.png||||||Yahiko Ginsan Nashiji Hand Engraved Petty 150mm||YA-G3-P150||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||115.000||115.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 2.6 oz (74 g) Edge Length: 155 mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagihaenpe80||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-hand-engraved-petty-80mm-104.png||||||Yahiko Ginsan Nashiji Hand Engraved Petty 80mm||YA-G3-P80||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||90.000||90.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 1.8 oz (50 g) Edge Length: 85 mm Total Length: 222 mm Spine Thickness at Base: 2 mm Blade Height: 23 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagisahaensa||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-santoku-165mm-133.png||||||Yahiko Ginsan Nashiji Hand Engraved Santoku 165mm||YA-G3-SAN165||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||130.000||130.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 4.4 oz (125 g) Edge Length: 169 mm Total Length: 319 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaginahaensu||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-sujihiki-240mm-181.png||||||Yahiko Ginsan Nashiji Hand Engraved Sujihiki 240mm||YA-G3-S240||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||180.000||180.000 ||||||||||||1||1||1||0||||||||To differentiate between a good and an average knife, several factors play a crucial role, such as steel quality, edge precision, handle comfort, impeccable fit and finish, and attractive packaging. The Yahiko line of knives surpasses all of these criteria, setting it apart from the competition. The knife is made of top-tier Ginsan stainless steel, renowned for its longevity and performance, and features an eye-catching nashiji finish resembling pear skin, which is apparent from the photos. Each detail has been meticulously tended to, from the superb hand-engraving by Akane to the elegant calligraphy of the Yahiko logo on the packaging. We're excited to offer these exceptional knives to you! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 4.1 oz (116 g) Edge Length: 245 mm Total Length: 400 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yagihaensu27||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-hand-engraved-sujihiki-270mm-115.png||||||Yahiko Ginsan Nashiji Hand Engraved Sujihiki 270mm||YA-G3-S270||shopbysteel > ginsankosteel > yagisahaen > ||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||190.000||190.000 ||||||||||||1||1||1||0||||||||Yahiko Ginsan Hand Engraved Sujihiki 270mm. There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san hand-engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakka Wood Weight: 5oz (142 g) Edge Length: 275 mm Total Length: 435 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm HRC: 61-62||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yahikoknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-knives-94.png||||||Yahiko Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||yagisahaen yaaskuts yavgdacugy21 yamihase ||||Yahiko is a large mountain outside of Sanjo City, Japan, that holds a beautiful Shinto shrine at its base. This name is an exclusive offering of Chefknivestogo and several makers in the area are making knives for us with this brand. Each line is unique and offers an excellent value for the knife enthusiast.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamihase||item.||solidtemplate||yahikoknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirro-hammered-series-6.png||||||Yahiko Mirror Hammered Series||||resources > japanese-knives > yahikoknives > ||Knife Types > Japanese Knives > Yahiko Knives > ||||||||||||||||0||1||0||0||||yamihasuna16 yamihasubu16 yamihasugy18 yamihasugy21 ||||Unleash your culinary creativity with these versatile stainless steel knives featuring distinctive Damascus cladding. They will excel at slicing, dicing, and mincing. Perfect for vegetables and proteins, their razor-sharp edges, durable construction, and ergonomic handles ensure comfort, control, and effortless performance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamihasubu16||item-1||solidtemplate||yamihase||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-bunka-165mm-13.png||||||Yahiko Mirror Hammered SUS44OC Bunka 170mm||MA-305S||resources > japanese-knives > yahikoknives > yamihase > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko Mirror Hammered Series > ||135.000||135.000 ||||||||||||1||1||1||0||||||||Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Bunka.
Unleash your culinary creativity with the versatile 170mm bunka knife. Known for its distinctive angled tip, this knife is perfect for precision tasks like intricate slicing, dicing, and mincing. Its razor-sharp edge and durable construction make it a must-have for any kitchen.
Unlike traditional nakiri knives, the bunka knife offers enhanced versatility, making it ideal for vegetables and proteins. The ergonomic handle ensures a comfortable grip, while the balanced design gives you complete control for effortless performance.
Elevate your cooking experience with the 170mm bunka knife--designed for chefs who demand both precision and style. Maker: Yahiko Location: Tosa, Japan Edge Steel: SUS440C Stainless Steel Cladding: Stainless, Mirror, Hammered Edge Grind: Double Bevel, Even Grind Weight: 4.4 oz (124 g) Edge Length: 175 mm Total Length: 320 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Handle: Octagonal Sandalwood Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamihasugy18||item-1||solidtemplate||yamihase||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-180mm-40.png||||||Yahiko Mirror Hammered SUS44OC Gyuto 180mm||MA-306S||resources > japanese-knives > yahikoknives > yamihase > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko Mirror Hammered Series > ||135.000||135.000 ||||||||||||1||1||1||0||||||||Upgrade your kitchen with the Yahiko Mirror Hammered SUS440C Gyuto, a masterfully crafted knife designed for chefs and home cooks who demand both precision and elegance.
Engineered for versatility, this general-purpose gyuto excels at intricate slicing, dicing, and mincing. Its razor-sharp SUS440C stainless steel edge ensures long-lasting sharpness, while the mirror-hammered finish enhances both performance and aesthetics.
Designed with perfect balance and control, its ergonomic octagonal handle provides a comfortable, secure grip, making every cut smooth and effortless. Whether you're working with vegetables or proteins, this 180mm gyuto offers the precision you need to elevate your cooking experience. Maker: Yahiko Location: Tosa, Japan Edge Steel: SUS440C Stainless Steel Cladding: Stainless, Mirror, Hammered Edge Grind: Double Bevel, Even Grind Weight: 4.4 oz (126 g) Edge Length: 185 mm Total Length: 327 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Handle: Octagonal Sandalwood Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamihasugy21||item-1||solidtemplate||yamihase||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-210mm-13.png||||||Yahiko Mirror Hammered SUS44OC Gyuto 210mm||MA-307S||resources > japanese-knives > yahikoknives > yamihase > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko Mirror Hammered Series > ||140.000||140.000 ||||||||||||1||1||1||0||||||||Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Gyuto 210mm. This gyuto is made with tough stainless steel and has a nice finish on the blade so it looks as nice as it cuts. Maker: Yahiko Location: Tosa, Japan Edge Steel: SUS440C Stainless Steel Cladding: Stainless, Mirror, Hammered Edge Grind: Double Bevel, Even Grind Weight: 5.2 oz (148 g) Edge Length: 217 mm Total Length: 365 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Octagonal Sandalwood Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamihasuna16||item-1||solidtemplate||yamihase||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-nakiri-165mm-47.png||||||Yahiko Mirror Hammered SUS44OC Nakiri 165mm||MA-304S||resources > japanese-knives > yahikoknives > yamihase > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko Mirror Hammered Series > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the Yahiko Mirror Hammered SUS44OC Stainless Nakiri.
Discover the perfect blend of tradition and innovation with our new nakiri knife. Designed for versatility and precision, this knife excels in slicing, dicing, and mincing, making it your ultimate kitchen companion.
Crafted from premium materials, this nakiri offers exceptional durability and edge retention. Whether you're a seasoned chef or a passionate home cook, this knife's ergonomic handle and balanced design promise comfort and control in every slice.
Upgrade your kitchen arsenal today, where precision meets artistry. Maker: Yahiko Location: Tosa, Japan Edge Steel: SUS440C Stainless Steel Cladding: Stainless, Mirror, Hammered Edge Grind: Double Bevel, Even Grind Weight: 5.7 oz (160 g) Edge Length: 166 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Octagonal Sandalwood Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yasmfl||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-small-flipper-107.png||||||Yahiko Stainless Small Flipper||Yahiko-Flipper||links > ||Chefknivestogo Specials > ||18.000||18.000 ||||||||||||1||1||1||0||||||||This piece is made in Japan and has a nice kanji label with a wood handle and a nice finish. Easily fits in a knife bag or in your home utensil drawer. Measures 11" from the end of the handle to the tip of the blade. The usable flat part of the blade is approximately 4.5" x 2" wide. Weighs 3oz or 86g.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yahikosticker||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-sticker-81.png||||||Yahiko Sticker||YahikoSticker||links > ||Chefknivestogo Specials > ||0.500||0.500 ||||||||0.000 ||||1||1||1||0||||||||Yahiko is one of our brands and I thought it would be nice to have a calligraphy kanji made for it. The art was done by Akane. The sticker is 2" x 2.5".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yasttr||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-stone-tray-111.png||||||Yahiko Stone Tray Sale||StoneTray||specials > linecooks > sharpening-stones > superstones > ||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||20.000||20.000 ||||||||||||1||1||1||0||||||||The Yahiko Stone Tray is our favorite stone holder for sharpening. Made from pliable latex, the stone tray holds your stone in place so you can enjoy sharpening without getting your counter wet. No more adjusting screws on holders. It's quick and easy. The interior measures 285mm long by 115mm wide, or 11.25" x 4.5". These dimensions don't include the lip that runs around the pond. We did this tray in gray to match the swarf from your stones. Stone pond only. The stone is sold separately.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yavgdawagy24||item-1||solidtemplate||yavgdacugy21||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-wa-gyuto-240mm-110.png||||||Yahiko VG-10 Damascus Gyuto 240mm||YD-G240||resources > japanese-knives > yahikoknives > yavgdacugy21 > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko VG10 > ||149.950||149.950 ||||||||||||1||1||1||0||||||||Yahiko is the name of a mountain near Sanjo, Japan, where these knives are made. It renowned for the beautiful Shinto shrine located at its base. When we conceived the brand, we assigned several leading blacksmiths from the region the task of making a range of knives using a variety of steels that each smith likes to work with.
This blade is made with VG-10 stainless steel, which is a highly regarded stainless alloy used by many top knife manufacturers. This steel provides good corrosion and wear resistance while retaining the ability to produce a very sharp edge. The VG-10 core is clad with stainless damascus for great looks and excellent performance. The Yahiko gyuto is a perfect choice for first-time Japanese knife buyers who are intimidated by the maintenance regime required by high carbon steel blades. The edge of these knives is a symmetrical 50/50, so this gyuto works equally well for a right- or left-handed user. The knife is finished with a nice wenge octagonal handle with a black fuffalo horn ferrule.
The fit and finish of the blade and handle are of a high standard, equally matched by the excellent performance the knife is capable of. This is a knife that represents a high point in the price performance curve and one we highly recommend. Brand: Yahiko Location: Sanjo, Japan Construction: San Mai Type: Gyuto Steel: VG-10 Stainless HRC: 60 Edge Grind: Even (see choil photo) Weight: 6.2 oz (176 g) Blade Length: 240 mm Total Length: 395 mm Spine Thickness at Base: 2.4 mm Blade Height: 50.6 mm Handle: Wenge Octagonal (photos are current) Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yavggy21ro||item-1||solidtemplate||yavgdacugy21||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg-10-gyuto-210mm-rosewood-271.png||||||Yahiko VG-10 Gyuto 210mm ||YVG-G210||resources > japanese-knives > yahikoknives > yavgdacugy21 > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko VG10 > ||109.950||109.950 ||||||||||||1||1||1||0||||||||Tojiro makes these excellent knives for us using our Yahiko brand name. The 210mm gyuto is the ideal size for most customers as an everyday knife. This all-around knife can deal with both larger ingredients as well as small items and intricate cutting and slicing techniques.
Yahiko knives are made in Sanjo City, Japan, to our specifications using a variety of steels. The 210mm gyuto featured here is stamped from VG-10 stainless steel, which has been heat treated to 60 Rockwell. The cladding is a very attractive stainless damascus.
VG10 is a highly regarded stainless alloy used by many top knife manufacturers. This steel offers good corrosion and wear resistance while still retaining the ability to produce a sharp edge. The edge bevel is 50/50, so this gyuto works equally well for a right- or left-handed user. It is a good choice for first-time Japanese knife buyers intimidated by high-carbon steel. It is also competitively priced for those looking to enter this specialized field.
This is one of our top recommendations in the entry-level Japanese knife arena. This knife comes with a great-looking wenge octagonal handle with buffalo horn ferrule. Brand: Yahiko Location: Sanjo, Japan Construction: Roll Forged, San Mai Type: Gyuto Steel: VG-10 Stainless HRC: 60 Edge Length: 210mm Blade Height: 45mm Edge Grind: Even Weight: 5.3oz Spine Thickness: 2.1mm Handle: Wenge Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yavgdacugy21||item.||solidtemplate||yahikoknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-custom-gyutos-210mm-1211.png||||||Yahiko VG10 ||||resources > japanese-knives > yahikoknives > ||Knife Types > Japanese Knives > Yahiko Knives > ||||||||||||||||0||1||0||0||||yavgdape13 yavggy21ro yavgdacugy215 ya24gywa yavgdawagy24 ||||Yahiko VG10 Custom Gyutos 210mm. We're offering these popular blades with the damascus version and the kasumi finished version. Both are using VG10 stainless steel on the edge.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yavgdacugy215||item-1||solidtemplate||yavgdacugy21||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-custom-gyutos-210mm-1206.png||||||Yahiko VG10 Damascus Gyuto 210mm||YD-G210||resources > japanese-knives > yahikoknives > yavgdacugy21 > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko VG10 > ||119.950||119.950 ||||The Yahiko Damascus Gyuto is made with VG10 Stainless steel and has beautiful stainless Damascus cladding on the blade. This particular kitchen knife is offered with a black urushi finished oak handle. It's a special kitchen knife that will offer you years of cutting pleasure at a very reasonable price.||||||||1||1||1||0||||||||The Yahiko Damascus Gyuto is a high-quality kitchen knife that offers both beauty and performance. The VG10 stainless steel used in the blade is known for its excellent edge retention, durability, and resistance to corrosion. The Damascus cladding adds to the knife's aesthetic appeal while also providing additional strength and durability to the blade.
The black urushi finished oak handle is not only visually appealing but also provides a comfortable and secure grip during use. The handle's finish helps protect it from water damage and other wear and tear, ensuring the knife's longevity.
Overall, the Yahiko Damascus Gyuto is a great investment for anyone looking for a high-quality kitchen knife that is both beautiful and functional. At its reasonable price point, it offers a great value for the quality of craftsmanship and materials used. Brand: Yahiko Location: Sanjo, Japan Construction: Roll Forged, San Mai Type: Gyuto Steel: VG-10 Stainless HRC: 60 < Edge Grind: Even Weight: 5.0 oz (142 g) Blade Length: 215 mm Overall Length: 355 mm Spine Thickness at Heel: 2.3 mm Blade Height at Heel: 45 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yavgdape13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-petty-130mm-223.png||||||Yahiko VG10 Damascus Petty 130mm||Yahiko-P130-Wenge||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||89.950||89.950 ||||||||||||1||1||1||0||||||||Yahiko VG10 Damascus Petty 130mm. For home cooks or professional chefs, the Yahiko Damascus petty is a versatile, high-quality kitchen knife made with VG10 Stainless steel that has beautiful Damascus cladding on the blade. This particular kitchen knife is a special offering: it uses a wenge octagonal handle and buffalo horn ferrule. Brand: Yahiko Location: Sanjo City, Japan Construction: Stamped, San Mai Type: Petty Steel: VG-10 Stainless HRC: 60 Edge Grind: Even Weight: 2.0 (56 g) Edge Length: 131 mm Total Length: 260 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 28.1 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn Brand: Yahiko Location: Sanjo, Japan Construction: San Mai Type: Gyuto Steel: VG-10 Stainless HRC: 60 Edge Grind: Even (see choil photo) Weight: 6.4 oz (182g) Blade Length: 239 mm Total Length: 388 mm Spine Thickness at Base: 2.4 mm Blade Height: 50 mm Handle: Wenge Octagonal Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2da||item.||solidtemplate||yamashinknives||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-21.png||||||Yamashin Blue #2 Damascus||||kitchen-knives > yamashinknives > ||Knife Brands > Yamashin Knives > ||||||||||||||||0||1||0||0||||inshse yabl2dape13 yabl2dana16 yabl2dasa16 yabl2dagy21 yabl2dagy24 ||||Yamashin Blue #2 Damascus. These knives are handmade and hammer forged with reactive Damascus cladding and blue #2 core edge steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2dagy21||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-210mm-77.png||||||Yamashin Blue #2 Damascus Gyuto 210mm||KJ-ADM-210GY||kitchen-knives > yamashinknives > yabl2da > ||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Finish: Damascus Migaki Cladding: Damascus Reactive Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.8 oz (166 g) Edge Length: 213 mm Total Length: 359 mm Spine Thickness at Heel: 4.6 mm Blade Height at Heel: 44.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2dagy24||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-240mm-61.png||||||Yamashin Blue #2 Damascus Gyuto 240mm||KJ-ADM-240GY||kitchen-knives > yamashinknives > yabl2da > ||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||180.000||180.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Finish: Damascus Migaki Cladding: Damascus, Reactive Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 6.7 oz (190 g) Edge Length: 246 mm Total Length: 390 mm Spine Thickness at Heel: 4.6 mm Blade Height at Heel: 45.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2dana16||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-nakiri-165mm-70.png||||||Yamashin Blue #2 Damascus Nakiri 165mm||KJ-ADM-165NA||kitchen-knives > yamashinknives > yabl2da > ||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing nakiri.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Finish: Damascus Migaki Cladding: Damascus Reactive Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.2 oz (148 g) Edge Length: 163 mm Total Length: 313 mm Spine Thickness at Heel: 3.8 mm Blade Height at Heel: 53.3 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2dape13||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-petty-135mm-61.png||||||Yamashin Blue #2 Damascus Petty 135mm||KJ-ADM-135PT||kitchen-knives > yamashinknives > yabl2da > ||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Finish: Damascus Migaki Cladding: Damascus, Reactive Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.0 oz (86 g) Edge Length: 138 mm Total Length: 264 mm Spine Thickness at Heel: 4.7 mm Blade Height at Heel: 28.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2dasa16||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-santoku-165mm-61.png||||||Yamashin Blue #2 Damascus Santoku 165mm||KJ-ADM-165SA||kitchen-knives > yamashinknives > yabl2da > ||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing santoku.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Finish: Damascus Migaki Cladding: Damascus Reactive Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.9 oz (138 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Heel: 4.4 mm Blade Height at Heel: 44.7 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2bu161||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-bunka-165mm-61.png||||||Yamashin Blue #2 Kasumi Bunka 165mm||KAKI-AOM-165BU||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||105.000||105.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing bunka.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Finish: Kasumi (Polished) Laquer Coating Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.1 oz (118 g) Edge Length: 169 mm Total Length: 308 mm Spine Thickness at Heel: 3 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yawh1fu18||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-funayuki-180mm-139.png||||||Yamashin Blue #2 Kasumi Gyuto 210mm||KAKI-AOM-210GY||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.
This is a nicely proportioned blade, and with a height at the heel of about 47.5 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kasumi Weight: 6.9 oz (194 g) Edge Length: 214 mm Total Length: 364 mm Spine Thickness at Heel: 4 mm Blade Height: 47.5 mm Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2gy24||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-gyuto-240mm-265.png||||||Yamashin Blue #2 Kasumi Gyuto 240mm||KAKI-AOM-240GY||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.
This is a nicely proportioned blade, and with a height at the heel of about 50 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kasumi Weight: 9.0 oz (256 g) Edge Length: 240 mm Total Length: 393 mm Spine Thickness at Heel: 4 mm Blade Height: 52 mm Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2kobo121||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-ko-bocho-120mm-61.png||||||Yamashin Blue #2 Kasumi Ko Bocho 120mm||KAKI-AOM-120KB||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||85.000||85.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kasumi (Polished) Laquer Coating Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 2.8 oz (80 g) Edge Length: 124 mm Total Length: 250 mm Spine Thickness at Heel: 3 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2na161||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-nakiri-165mm-137.png||||||Yamashin Blue #2 Kasumi Nakiri 165mm||KAKI-AOM-165NA||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing nakiri.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kasumi (Polished) Laquer Coating Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.9 oz (166 g) Edge Length: 162 mm Total Length: 312 mm Spine Thickness at Heel: 3 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2pe151||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-petty-150mm-61.png||||||Yamashin Blue #2 Kasumi Petty 150mm||KAKI-AOM-150PT||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||92.000||92.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Finish: Kasumi (Polished) Laquer Coating Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.0 oz (86 g) Edge Length: 154 mm Total Length: 277 mm Spine Thickness at Heel: 4 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2fu18||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-fuyayuki-180mm-118.png||||||Yamashin Blue #2 Kasumi Santoku 165mm||KAKI-AOM-165SA||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||125.000||125.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing santoku.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kasumi (Polished) Laquer Coating Weight: 5.6 oz (158 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 3.5 mm Blade Height at Heel: 48 mm Grind: Double Bevel (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2ha18||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-hakata-180mm-118.png||||||Yamashin Blue #2 Kurouchi Bunka 180mm||KAKI-180HA-C||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The blacksmith at Yamashin utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing hakata. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all carbon steel construction and will patina with normal use.
This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi Weight: 6.4 oz (180 g) Edge Length: 180 mm Total Length: 313 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm Grind: Double Bevel (See Choil Shot) Handle: Red Sandalwood Ferrule: Colored Pakka Wood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2gy21||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-gyuto-210mm-357.png||||||Yamashin Blue #2 Kurouchi Gyuto 210mm||KAKI-210GY-C||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The blacksmith at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all-carbon steel construction and will patina with normal use.
This is a nicely proportioned blade. It is not a super thin, and would be considered more of a middleweight. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at an attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made red sandalwood and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi Weight: 6.1 oz (172 g) Edge Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm Grind: Double Bevel (See Choil Shot) Handle: Red Sandalwood Ferrule: Colored Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2ho||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-honesuki-150mm-233.png||||||Yamashin Blue #2 Kurouchi Honesuki 150mm||KAKI-150HS-C||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based upon your needs and likes. These are stout and stiff blades that have a really nice geometry and feature a well-made distal taper from the heel to the fine tip. While honesuki knives are very robust knives, note that they are intended to cut through the joints of a bird, not cleave through the bone.
Considering the very low price point, this knife is well made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and together with the good looking kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for protracted uses.
We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi Weight: 3.6 oz (102 g) Edge Length: 155 mm Blade Height: 35 mm Grind: Double Bevel (See Choil Shot) Handle: Red Sandalwood Ferrule: Colored Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2kobo12||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-ko-bocho-120mm-201.png||||||Yamashin Blue #2 Kurouchi Ko Bocho 120mm||KAKI-120KB-C||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Yamashin Blue #2 Kobocho 120mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer blue-paper steel blade (blue #2) but is very reasonably priced. These are every day kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these knives. We recently upgraded these knives with a very nice walnut handle. Blacksmith: Kaki san Location: Tosa, Japan Edge Steel: Blue #2 Edge Grind: Even Cladding: Soft Iron Weight: 2.8 oz (80 g) Edge Length: 123 mm Total length: 245 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2pe15||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-petty-150mm-227.png||||||Yamashin Blue #2 Kurouchi Petty 150mm||KAKI-150PT-C||shopbysteel > blue2steel > yamashin > ||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Yamashin makes knives for a wide audience of home and professional users and they are some of the most traditional Japanese kitchen knives we carry. Yamashin knives are very simple blades and due to this simplicity are available at a really keen price. This knife is made from Blue #2 high carbon steel with a soft iron cladding. The cladding retains the blacksmith's carbon scale, which is known as a kurouchi finish. This adds a level of protection to the reactive blade but does not negate the need for careful cleaning and drying after use.
Blue #2 steel is a very popular alloy for good reason. While it takes a bit more effort to sharpen than its White Paper sibling, it will hold that edge longer. It is also slightly better with corrosion resistance than the White steel.
This is a classic petty in terms of length, while it is somewhat taller than other similar length knives. It is also a bit heavier than most in this size range. This weight is the result of a more robust profile and grind. In turn this affords the blade a nice stiff characteristic.
We have made this fine petty available with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule. Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi Weight: 2.9 oz (82 g) Edge Length: 155 mm Blade Height: 34 mm Grind: Double Bevel (See Choil Shot) Handle: Red Sandalwood Ferrule: Colored Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamashin||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-64.png||||||Yamashin Blue #2 Nashiji||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||||||||||0||1||0||0||||inshse yabl2kobo121 yabl2pe151 yabl2bu161 yabl2na161 yabl2fu18 yawh1fu18 yabl2gy24 yabl2kobo12 yabl2ho yabl2pe15 yabl2ha18 yabl2gy21 ||||Yamashin Blue #2 steel knives are blacksmith forged and have a nice, distinctive look with good handles and nice heat treatment. These have gained a loyal following with our line cook customers who want a good, handmade knife at a reasonable price.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamashinknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-knives-87.png||||||Yamashin Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||yabl2da yamashin yamashin1 ||||This authentic Japanese traditional kitchen knife line features a hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen well and hold a nice edge. The grinds on these knives for the money are impressive, which makes them a great overall value.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yamashin1||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-64.png||||||Yamashin White #1||||shopbysteel > white1steel > ||Shop by Steel > White #1 Steel > ||||||||||||||||0||1||0||0||||inshse yawh1ho15 yawh1na16 yawh1bu18 yawh1kicl18 yawh1gy21 ||||These Yamashin knives are made by Kaki san in Tosa, Japan, and use Shirogami Steel. Nice, hammer-forged blades at this price range are hard to come by and they are popular with our professional cooks who need a good piece of steel at a reasonable price.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yawh1bu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-bunka-180mm-157.png||||||Yamashin White #1 Bunka 175mm||YS-BU170W-OW||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||95.000||95.000 ||||||||||||1||1||1||0||||||||This Yamashin White #1 Bunka is an authentic Japanese traditional kitchen knife line that features a hammer-forged white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. If you've never tried a good Japanese knife, this would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them, and don't let water or acid linger on the blade. The knife will patina over time, adding to the tremendous rustic look of these knives.
Each knife is made by hand so measurements will vary. Maker: Yamashin Construction: Hammer Forged/San Mai Cladding: Soft Iron Edge Steel: Shirogami 1 HRC: 60+- Edge Grind: 50/50 Location: Tosa, Japan Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 6.5 oz (184 g) Edge Length: 176 mm Total Length: 318 mm Spine Thickness at Heel: 3 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yawh1gy21||item-1||solidtemplate||yamashin1||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-gyuto-210mm-251.png||||||Yamashin White #1 Gyuto 210mm||YS-GY210W-OW||shopbysteel > white1steel > yamashin1 > ||Shop by Steel > White #1 Steel > Yamashin White #1 > ||110.000||110.000 ||||||||||||1||1||1||0||||||||Yamashin White #1 Gyuto 210mm. This authentic Japanese traditional kitchen knife line features a hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. The grinds on these knives are impressive for the price, which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money, this knife would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time, adding to the great rustic look of these knives.
Each knife is made by hand so measurements will vary. Maker: Yamashin Construction: Hammer Forged, San Mai Cladding: Soft Iron Edge Steel: Shirogami HRC: 60+- Edge Grind: 50/50 Location: Tosa, Japan Weight: 5.6 oz (159 g) Edge Length: 214 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yawh1ho15||item-1||solidtemplate||yamashin1||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-honesuki-150mm-264.png||||||Yamashin White #1 Honesuki 150mm||YS-HS150W-OW||shopbysteel > white1steel > yamashin1 > ||Shop by Steel > White #1 Steel > Yamashin White #1 > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Yamashin White #1 Honesuki 150mm. A honesuki knife is a stiff boning knife that is popular in Japan. The shape and thickness are perfect for processing chicken and other poultry.
Each knife is made by hand so measurements will vary. Weight: 3.2 oz (91 g) Blade Length: 155 mm Total Length: 290 mm Spine Thickness at Base: 3 mm Blade Height: 36 mm Handle: Octagonal Walnut Ferrule: Black Pakka Wood Maker: Yamashin Construction: Hammer Forged/San Mai Cladding: Soft Iron Edge Steel: Shirogami HRC: 60+- Edge Grind: 50/50 Location: Tosa, Japan Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 7.8 oz (221 g) Edge Length: 186 mm Total Length: 350 mm Spine Thickness at Base: 3 mm Blade Height: 85 mm Our Kiri Cleaver saya does not fit this knife; we recommend the felt guard instead.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yawh1na16||item-1||solidtemplate||yamashin1||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-nakiri-165mm-261.png||||||Yamashin White #1 Nakiri 165mm||YS-NA165W-OW||shopbysteel > white1steel > yamashin1 > ||Shop by Steel > White #1 Steel > Yamashin White #1 > ||95.000||95.000 ||||||||||||1||1||1||0||||||||Yamashin White #1 Nakiri 165mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives are impressive for the price, which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money, these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time, adding to the great rustic look of these knives. These knives now come with an upgraded walnut handle with a black pakka wood ferrule.
Each knife is made by hand so measurements will vary. Weight: 6.4 oz (181 g) Edge Length: 166 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yakogy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yamato-kon-gou-gyuto-210mm-75.png||||||Yamato White #2 Kon-gou Gyuto 210mm||YKON-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Kon-gou series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret. Brand Yamato Location: Sakai/Osaka Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 Cladding: Iron Edge Grind: Even, 50/50 Handle: Burnt Chestnut, D-shaped Weight: 5.6 oz (160 g) Edge Length: 218 mm Total Length: 375 mm Spine Thickness at Base: 3.3 mm Blade Height at Base: 51.9 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yaobgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yamato-oboro-gyuto-210mm-53.png||||||Yamato White #2 Oboro Gyuto 210mm||YOBO-G210||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Oboro series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret. Brand Yamato Location: Sakai/Osaka Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 Cladding: Iron Edge Grind: Even, 50/50 Handle: Burnt Chestnut, D-shaped Weight: 5.3 oz (150 g) Edge Length: 217 mm Total Length: 373 mm Spine Thickness at Base: 3.2 mm Blade Height at Base: 52.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|sashimi-knives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-85.png||||||Yanagibas||||resources > ||Knife Types > ||||||||||||||||1||1||0||0||||210yanagiba yanagibas240mm yanagibas270mm yanagibas300mm lehaya ya33 ||||Yanagibas are traditional style Japanese slicing knives that typically have a single bevel grind, meaning they are sharpened mostly on one side for a much sharper cutting edge. Yanagibas are used primarily by Sushi chefs to thinly slice fish, but the knife is increasingly popular with western cooks for a multitude of protein slicing tasks.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yanagibas240mm||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-up-to-240mm-80.png||||||Yanagibas 240mm||||resources > sashimi-knives > ||Knife Types > Yanagibas > ||||||||||||||||0||1||0||0||||enwh2ya24 ki24yabl2 kidaya24wh1 sawh2ya24 sawh2ya24le tainya24 tainya24leha tatowh2ya24 tash2ya24 tohaya24 toshya24 kitaoka3 tomvya24 ||||Here is our selection of 240mm yanagibas, also known as yanagis. These are single edged slicing knives that are most often used in traditional Japanese professional settings like sushi bars. They're ideal for slicing thin sashimi but can be used in place of a carving knife for many other tasks.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yanagibas270mm||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-270mm-101.png||||||Yanagibas 270mm||||resources > sashimi-knives > ||Knife Types > Yanagibas > ||||||||||||||||0||1||0||0||||doiblst27yae enwh2ya27 ki27yabl2 kitaoka4 kidaya27wh1 moritaka11 risawh2ya27 sabl2ya27 tatowh2ya27 tainya27 tainya27leha tash2ya27 toshya27 tohaya27 ||||Yanagibas are Japanese slicing knives that are primarily used in sushi preparation but they can also be used as a general purpose carving knife as well. The knives have a hollow ground back and a convexed grind on the front so most of these are right or left hand specific. Some makers call their 2 sided slicers Yanagibas as well but these are usually considered Sujihikis. If you have questions check the individual item pages for more information.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yanagibas300mm||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-300mm-103.png||||||Yanagibas 300mm||||resources > sashimi-knives > ||Knife Types > Yanagibas > ||||||||tojiro6||||||||0||1||0||0||||enwh2ya30 ki30yabl2 kiwh1daya30 kitaoka5 sawh2ya30leh tatowh2ya30 homura1 homura tainya30 satahoguke30 tainya30leha notsure takayuki1 tash2ya30 toshya30 ||||Here you will find our complete selection of 300mm yanagibas. Yanagibas are also called sashimi knives and yanagis and they're used for slicing fish by Japanese sushi cooks. They also make excellent carving knives. These knives are normally made with a one sided edge that is concave on the back. There are some makers that do 2 sided slicers that call them yanagibas but we tend to call and classify these as sujihikis.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ya33||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-330-360mm-79.png||||||Yanagibas 330-360mm||||resources > sashimi-knives > ||Knife Types > Yanagibas > ||||||||||||||||0||1||0||0||||tatowh2ya33 notsure tazagisa33 tazagisa36 tazagisa39 ||||Traditional single bevel knives like these are called Yanagibas which means willow blade and are primarily used in Japan to slice fish for sashimi. Longer ones like these allow for nice even cuts and are coveted by sushi professionals.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|210yanagiba||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/210yanagiba-47.png||||||Yanagibas up to 220mm||||resources > sashimi-knives > ||Knife Types > Yanagibas > ||||||||||||||||0||1||0||0||||ki21yabl2 sawh2ya21 tastclassmya tash2ya21 toshya210 tohaya21 21yasa ||||Here is our selection of Yanagibas up to 220mm in size which is about 8 inches. Yanagibas are Japanese slicing knives. They are typically but not always ground asymmetrically and you need to pay attention to whether the knife is for right or left handed users. Some small blacksmiths call their two sided slicers yanagibas which makes things confusing. Most others call them sujihikis. Just pay attention to each item page to see what the grind of the knife is.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yayukn||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/yasha-yukawa-knives-59.png||||||Yasha Yukawa Knives||||specials > forknco > ||Resources > For Knife Collectors > ||||||||||||||||0||1||0||0||||si21gyunsa chwoco ||||Yasha Yukawa is a skilled artisan based in Japan who creates exceptional kitchen knives by hand, using traditional forging techniques passed down for generations. Each blade reflects his dedication to detail, blending form and function into a tool that performs beautifully in both professional and home kitchens.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yawibopekn||item-1||solidtemplate||honesuki||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-wild-boar-peeling-knife-62.png||||||Yasunori Blue #1 Boning Knife 90mm||HA1-W090||resources > honesuki > ||Knife Types > Honesukis > ||80.000||80.000 ||||||||||||1||1||1||0||||||||This knife is made in Japan for hunters who need something that can skin a boar or a deer. The knife is single-sided with a right-handed grind and would be a good knife for butchering and breaking down poultry. It's made with Blue #1 steel. Maker: Yasunori Construction: Hammer Forged, Single Grind Right-Handed Grind Edge Steel: Blue #1 Cladding: Soft Iron Finish: Kurouchi Handle: Oak Oval Ferrule: Black Plastic Weight: 2.2 oz (64 g) Edge Length: 95 mm Total Length: 214 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-bunka-165mm-139.png||||||Yasunori Blue #2 Bunka 165mm||KYA-B17J||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||130.000||130.000 ||||||||||||1||1||1||0||||||||We love finding new blacksmiths, especially when they are offering a limited range of intriguing knives at attractive prices. Such is the case with Yasunori. This is a small blacksmith enterprise that is located in the Miki region of Japan. Yasunori-san is the sole proprietor, forging, heat treating, grinding, and edging every blade.
The Yasunori bunka is a fun and functional kitchen knife. It combines many of the attributes of a nakiri and santoku in a package that is both versatile and efficient. At 165mm, it is a short blade. There is a gentle curve to the belly almost along the entire length of the edge.
It is constructed with a core of Blue #2 carbon steel with an outer layer of a softer stainless steel. It is quite light and together with the short blade length makes for a very nimble cutter. The blade face has been given a nice horizontal brush finish and is decorated with some good-looking, hand-chiseled kanji. The blade is attached to a traditional octagonal handle made from walnut and pakka wood.
This is a really well executed item which has many features not found on knives at this price point. Highly recommended. Brand: Yasunori Location: Miki City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 62 Weight: 3.8 oz (108 g) Edge Length: 165 mm Total Length: 297 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2fu16||item-1||solidtemplate||funayukiknives||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-funayuki-165mm-261.png||||||Yasunori Blue #2 Funayuki 165mm||KYA-F18J||resources > funayukiknives > ||Knife Types > Funayukis > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Yasunori is a new company we recently discovered on our trip to Japan. They are a small shop producing a limited range of kitchen knives at very reasonable prices. Owner Yasunori-san undertakes the entire production himself, from forging to heat treating, grinding and edging.
Rather than using cost-saving methods like kurouchi finishes and cheap handles, his blades feature attractive brushed lower blade roads and hairline finishes. He even hand engraves the fine kanji script that decorates the blade.
He uses Blue #2 as the core steel which is then covered with a soft stainless awasi. Adding a stainless outer layer reduces maintenance to a minimum and strengthens the blade while reducing weight. Of course, you will need to keep it dry and clean between uses as the core carbon steel will rust if left wet.
This is a classic funayuki in that it has a fairly flat blade profile with relatively little belly. It is a short knife, which is a great complement or replacement for a gyuto or chef knife. It really is a jack of all trades in the kitchen and a bargain for what it represents in materials and execution. We are very pleased to be the first seller of these interesting knives in the USA. Weight: 4.0 oz (112 g) Blade Length: 165 mm Total Length: 303 mm Spine Thickness at Base: 3 mm Blade Height: 44 mm Handle: Octagonal Walnut Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yabl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-nakiri-165mm-308.png||||||Yasunori Blue #2 Nakiri 165mm||KYA-N16J||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||155.000||155.000 ||||||||||||1||1||1||0||||||||The nakiri has become a popular blade design in both professional and home kitchens. It has a unique shape designed primarily as a vegetable cutter. "Nakiri" is Japanese for "cutting greens," and this blade does so with consummate ease. As the nakiri is primarily a vegetable cutter, they are made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
These nice quality knives are a real bargain! They feature Blue #2 steel as the core with a soft stainless cladding to protect and strengthen the cutting steel. The blade is finished with a nice hairline finish and some fine hand-chiseled kanji. It is supplied with a well-made walnut and pakka wood handle.
Yasunori is a very small blacksmith shop located in central Japan and they make knives primarily for their domestic market. CKTG is their first retail customer outside of Japan and we're always excited to bring unique items from small blacksmiths that you can't find anywhere else. Weight: 4.8 oz (136 g) Edge Length: 159 mm Total Length: 300 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm Edge Steel: Blue #2 HRC: 62+- Cladding: Stainless Finish: Hair Line/Sand Blast Edge Grind: Even +- Handle: Octagonal Walnut Ferrule: Pakka Wood Engraving: Hand-Engraved Kanji||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2sa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/yosunori-blue-2-santoku-165mm-70.png||||||Yasunori Blue #2 Santoku 165mm||KYA-S16J||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||155.000||155.000 ||||||||||||1||1||1||0||||||||If you seek a knife that can do most things well, while representing outstanding value for money, then we have something for you to consider in the excellent Yasunori Blue #2 Santoku 165mm.
This small knife has big aspirations and will fulfill many roles in your kitchen. The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly which will excel with push and pull cutting. The santoku is a wonderful all-around slicer and dicer that is becoming a first-choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
We really like the grinds of this knife, along with the interestingly formed shinogi, most rare in this price range. The Blue #2 core is clad with a soft stainless steel in the san-mai style of awase. The spine is nicely tapered to the tip and the hand engraved kanji really adds to the look and value. Fit and finish are really good at this price and the handle is well made and fitted. An outstanding value in every way. Weight: 4.2 oz (120 g) Edge Length: 165 mm Total Length: 302 mm Spine Thickness at Base: 3 mm Blade Height: 44 mm Edge Steel: Blue #2 HRC: 62+- Cladding: Stainless Finish: Hair Line/Sand Blast Handle: Octagonal Walnut Ferrule: Black Pakka Wood Edge Grind: Even +- Engraving: Hand-Engraved Kanji||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yasunoriknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-knives-64.png||||||Yasunori Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||yawibopekn yabu16 yabl2fu16 yabl2na16 yobl2sa16 yavggy21 ||||Yasunori Knives. We just recently located this small blacksmith in Miki region. He is forging, doing heat-treating, grinding and edging, all alone in his small shop. Currently, all of his production is for the domestic Japanese market (except for Chefknivestogo).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yavggy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-vg10-gyuto-210mm-84.png||||||Yasunori VG-10 Warikomi Damascus Gyuto 210mm||YVT-G21W||resources > gyutos > gyutos210mm > 21wehagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||180.950||180.950 ||||||||||||1||1||1||0||||||||Yasunori makes great knives that are also great bang for the buck. This good looking gyuto knife is a new departure for them but it still adheres to those primary business goals. The knife is a looker in every way. Made from VG-10 stainless steel, the inner core is beautifully clad with a softer stainless steel which is has a lovely damascus pattern. The cladding process is called warikomi. The upper blade road is treated to a hammer finish which accentuates the pattering and aids with food release.
The blade is a mid-length 210mm, which many chefs deem the perfect size for almost every normal kitchen task and kitchen space. It has a good height-to-length ratio for better hand-to-board clearance. The blade is mated to a stainless bolster which in turn is attached to the black western handle. Three rivets are used to attach it to the tang. This is a well-made chef knife that is easy to maintain, and it takes a good edge and holds it. The handle feels comfortable and the overall balance is really well achieved. Add all this to a very fair price and we believe this is a strong new addition to the Yasunori catalog. Maker: Yasunori Location: Miki City Japan Edge Steel: VG10 Stainless Steel Weight: 6.5 ounces Blade Length: 211 mm Total Length: 340 mm Spine Thickness at Base: 1.9 mm Blade Height: 49.1 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yokn||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimune-knives-87.png||||||Yoshikane Knives||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||yoshikane1 yoskdnagy21 yosg2ki21 yoskdnaki21n yoshikane yowh2naki24 yowh2nasu24 yowh2nape15 yowh2nabu16 yowh2nana16 yowh2nasa16 yowh2nagy21 yowh2naki21 yowh2nagy24 yowh2gy24noh ||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoskdnagy21||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-210mm-222.png||||||Yoshikane SKD Nashiji Gyuto 210mm||YO-SKD-G210||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Yoshikane SKD Nashiji Gyuto 210mm. Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made. This lovely gyuto is an excellent example of his work. None of our sayas fit this knife. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: SKD 12 Semi Stainless Steel Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Wenge Octagonal Ferrule: Black Buffalo Horn Weight: 5.8 oz (166 g) Edge Length: 211 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshikane||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-100.png||||||Yoshikane SKD Nashiji Gyuto 240mm||YO-SKD-G240||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||385.000||385.000 ||||||||2.000 ||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance.
None of our sayas fit this knife. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: SKD 12 Semi Stainless Steel Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Weight: 7.4 oz (212 g) Edge Length: 243 mm Total Length: 399 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2ki21||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-kiritsuke-210mm-103.png||||||Yoshikane SKD Nashiji Kiritsuke 210mm||YO-SKD-K210||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||350.000||350.000 ||||||||2.000 ||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles and his blades are always meticulously made.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance.
They recently changed the handles for us, so trust the photos, not the video. Blacksmith: Yoshikane Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: SKD 12 Semi Stainless Steel Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Weight: 7.6 oz (216 g) Edge Length: 212 mm Total Length: 369 mm Spine Thickness at Heel: 4 mm Blade Height: 51 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoskdnaki21n||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-210mm-no-handle-194.png||||||Yoshikane SKD Nashiji Kiritsuke 210mm Custom||C210||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles and his blades are always meticulously made. This knife features SKD-12 semi-stainless steel that holds an edge very well and is easy to sharpen. It's finished with a slim, elegant Khii chestnut handle with buffalo horn ferrule in a D configuration on the right side. Blacksmith: Yoshikane Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: SKD 12 Semi Stainless Steel Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Khii Chestnut D Ferrule: Buffalo Horn Weight: 5.9 oz (168 g) Edge Length: 214mm Spine Thickness at Heel: 4 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2naki24||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-kiritsuke-240mm-75.png||||||Yoshikane SKD Nashiji Kiritsuke 240mm||YO-SKD-K240||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||410.000||410.000 ||||||||||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: SKD Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Wenge Octagonal Ferrule: Black Buffalo Horn Weight: 8 oz (226 g) Edge Length: 242 mm Total Length: 400 mm Spine Thickness at Base: 4 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshikane1||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-103.png||||||Yoshikane SKD Nashiji Nakiri 165mm||YO-SKD-N165||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||265.000||265.000 ||||||||||||1||1||1||0||||||||Yoshikane SKD Nashiji Nakiri 165mm. Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles; his blades are always meticulously made. This lovely nakiri is an excellent example of his work. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: SKD 12 Semi Stainless Steel Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Logo: Laser Engraved Weight: 7.2 oz (204 g) Edge Length: 165 mm Total Length: 318 mm Spine Thickness at Base: 3 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2nasu24||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-sujihiki-240mm-199.png||||||Yoshikane SKD Nashiji Sujihiki 240mm||YO-SKD-S240||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||350.000||350.000 ||||||||2.000 ||||1||1||1||0||||||||Delve into the unparalleled mastery of Yoshikane Knives, originating from the vibrant heart of Sanjo City, Japan. The esteemed Master Blacksmith, Mr. Yamamoto, artfully assembles each knife, infusing his distinct designs and hypnotic finishes, transforming every blade into a testament of accuracy and painstaking detail. Yoshikane Knives invites you to a realm where flawless design merges seamlessly with exacting precision. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: SKD 12 Semi Stainless Steel Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Weight: 6.2 oz (176 g) Edge Length: 241 mm Total Length: 400 mm Spine Thickness at Base: 4 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2nabu16||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-bunka-165mm-61.png||||||Yoshikane White #2 Nashiji Bunka 165mm||YO-W2-B165||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. This knife is in the popular bunka style and uses excellent White #2 carbon steel. Enter a world where precision meets aesthetic excellence with every Yoshikane knife. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Weight: 6.1 oz (174 g) Edge Length: 169 mm Total Length: 315 mm Spine Thickness at Heel: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2nagy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-210mm-265.png||||||Yoshikane White #2 Nashiji Gyuto 210mm||YO-W2-G210||newarrivals > ||New Arrivals > ||405.000||405.000 ||||||||2.000 ||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles, and his blades are meticulously made. The shop is located in Sanjo City, Japan, and has fostered several great blacksmiths over the years. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Weight: 6.2 oz (176 g) Edge Length: 213 mm Total Length: 362 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2nagy24||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-240mm-223.png||||||Yoshikane White #2 Nashiji Gyuto 240mm||YO-W2-G240||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||430.000||430.000 ||||||||||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are meticulously made. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Wenge Octagonal Ferrule: Black Buffalo Horn Weight: 7 oz (200 g) Edge Length: 245 mm Total Length: 406 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2gy24noh||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-gyuto-240mm-no-handle-194.png||||||Yoshikane White #2 Nashiji Gyuto 240mm Custom||C240||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||430.000||430.000 ||||||||||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles; his blades are meticulously made at their workshop in Sanjo City. This knife comes with a lovely custom 4,000 Year old bog oak octagonal handle to complete the package. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Custom Bog Oak Octagonal Weight: 6.4 oz (182 g) Edge Length: 245 mm Total Length: 405 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2naki21||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-kiritsuke-210mm-117.png||||||Yoshikane White #2 Nashiji Kiritsuke 210mm||YO-W2-K210||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||405.000||405.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the unmatched artistry of Yoshikane Knives, hailing from the cultural epicenter of Sanjo City, Japan. The iconic Master Blacksmith, Mr. Yamamoto, skillfully crafts each blade, weaving in his exclusive designs and mesmerizing finishes, thereby turning every piece into an embodiment of precision and meticulous attention to detail. With Yoshikane Knives, step into an arena where exquisite design intertwines with uncompromising precision. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Weight: 6.8 oz (192 g) Edge Length: 212 mm Total Length: 365 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2nana16||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-nakiri-165mm-61.png||||||Yoshikane White #2 Nashiji Nakiri 165mm||YO-W2-N165||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. This knife is in the popular nakiri style and uses excellent White #2 carbon steel. Enter a world where precision meets aesthetic excellence with every Yoshikane knife. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal Weight: 7.3 oz (208 g) Edge Length: 165 mm Total Length: 319 mm Spine Thickness at Heel: 4 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2nape15||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-petty-150mm-76.png||||||Yoshikane White #2 Nashiji Petty 150mm||YO-W2-P150||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Discover the extraordinary craftsmanship of Yoshikane Knives, a pinnacle of Japanese cutlery excellence. Master blacksmith, Mr. Yamamoto, has perfected the art of creating striking finishes and designs, ensuring every blade is a masterpiece of precision and detail. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Wenge Octagonal Ferrule: Black Buffalo Horn Weight: 3.1 oz (88 g) Edge Length: 155 mm Total Length: 284 mm Spine Thickness at Heel: 4 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yowh2nasa16||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-santoku-165mm-117.png||||||Yoshikane White #2 Nashiji Santoku 165mm||YO-W2-S165||shopbysteel > white2steel > yokn > ||Shop by Steel > White #2 Steel > Yoshikane Knives > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. Enter a world where precision meets aesthetic excellence with every Yoshikane knife. Blacksmith: Yoshikane Hamono Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Hardness: HRC 63+- Cladding: Stainless Finish: Nashiji Handle: Octagonal Weight: 5.7 oz (164 g) Edge Length: 169 mm Total Length: 305 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotabl1gy18||item-1||solidtemplate||yota1||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-180mm-235.png||||||Yoshikazu Tanaka Blue #1 Gyuto 180mm||OE-TY204||specials > forknco > yota1 > ||Resources > For Knife Collectors > Tanaka, (Yoshikazu) > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith. Blacksmith: Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Edge Steel: Blue #1 Cladding: Soft Iron Clad Hardness: 62-64 HRC Handle: Rosewood Octagonal Ferrule: Colored Pakka Wood Weight: 4.9 oz (138 g) Blade Length: 169 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tabl1kugy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-1-kuro-gyuto-210mm-95.png||||||Yoshikazu Tanaka Blue #1 Gyuto 210mm||OE-TY205||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country's top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from rosewood and colored pakka wood.
This is a stout blade with a fair amount of heft to it. Like all Sakai knives, it also runs a bit shorter than advertised.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith. Blacksmith: Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Profile: Gyuto Edge Length: 210mm Edge Steel: Blue #1 Cladding: Soft Iron Clad Handle: Rosewood Octagonal Ferrule: Colored Pakka Wood Weight: 5.9 oz (170 g) Edge Length: 201 mm Total Length: 354 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Hardness: 62-64 HRC||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotabl1gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/yoshizaku-tanaka-blue-1-gyuto-240mm-75.png||||||Yoshikazu Tanaka Blue #1 Gyuto 240mm||OE-TY206||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||450.000||450.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. He is particularly well known for his blue steel knives, his heat treatment, and his forging skills. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace with regard to daily output.
Our first batch of knives contains kurouchi versions, which are made from Blue #1 steel and have a soft iron jigane featuring a very smooth finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. This is highlighted by a more intricate cladding line between the hagane and jigane compared to other makers, with more core steel exposed.
Tanaka-san has employed Blue Paper #1 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 62-64 Rockwell and then applied a beautiful kurouchi finish. The smooth black forger’s scale finish aids in ease of maintenance while adding an aesthetic appeal that is hard to resist! Blacksmith: Yoshikazu Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #1 Cladding: Soft Iron Finish: Kurouchi Handle: Octagonal Rosewood Hardness: 62-64 HRC Weight: 6.8 oz (194 g) Edge Length: 230 mm Total Length: 379 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotabl1na18||item-1||solidtemplate||yota1||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-nakiri-180mm-233.png||||||Yoshikazu Tanaka Blue #1 Nakiri 180mm||OE-TY209||specials > forknco > yota1 > ||Resources > For Knife Collectors > Tanaka, (Yoshikazu) > ||275.000||275.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is mainly well known for his blue steel knives that he creates for one of the country's top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would typically see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a lovely kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith. Blacksmith: Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Edge Steel: Blue #1 Cladding: Soft Iron Clad Hardness: 62-64 HRC Handle: Rosewood Octagonal Ferrule: Colored Pakka Wood Weight: 7.8 oz (222 g) Blade Length: 180 mm Total Length: 330 mm Spine Thickness at Base: 2.5 mm Blade Height: 58 mm We do not have a saya that fits this knife well; try the felt guard instead.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotabl1pe12||item-1||solidtemplate||yota1||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-120mm-229.png||||||Yoshikazu Tanaka Blue #1 Petty 120mm||OE-TY210||specials > forknco > yota1 > ||Resources > For Knife Collectors > Tanaka, (Yoshikazu) > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith. Blacksmith: Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Edge Steel: Blue #1 Cladding: Soft Iron Clad Hardness: 62-64 HRC Handle: Rosewood Octagonal Ferrule: Colored Pakka Wood Weight: 2.3 oz (66 g) Blade Length: 116 mm Total Length: 239 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotabl1pe15||item-1||solidtemplate||yota1||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-150mm-249.png||||||Yoshikazu Tanaka Blue #1 Petty 150mm||OE-TY200||specials > forknco > yota1 > ||Resources > For Knife Collectors > Tanaka, (Yoshikazu) > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith. Blacksmith: Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Edge Steel: Blue #1 Cladding: Soft Iron Clad Hardness: 62-64 HRC Handle: Rosewood Octagonal Ferrule: Colored Pakka Wood Weight: 2.6 oz (74 g) Blade Length: 146 mm Total Length: 270 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotabl1bu16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-bunka-165mm-291.png||||||Yoshikazu Tanaka Blue #1 Santoku 165mm||OE-TY202||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of Japan’s most revered knifemakers, celebrated for his exceptional craftsmanship and dedication to the art of forging. Based in Sakai City, Tanaka-san has earned a stellar reputation among top chefs and premium brands, particularly for his mastery of blue steel knives. His unrivaled heat treatment and forging techniques set his creations apart.
One of the most distinctive features of Tanaka’s knives is the unique clad-line between the hagane (core steel) and jigane (cladding), unlike anything you'll see from other makers. Additionally, his blades often showcase more exposed core steel, highlighting their precision and character.
The knives we proudly stock are crafted from Blue #1 steel, paired with a soft iron jigane that boasts an elegant kurouchi finish. The dark upper blade beautifully contrasts with the sandblasted lower face along the shinogi, creating a striking visual. Delicate hand-engraved kanji further elevate the refined aesthetic. Complementing the blade is a meticulously crafted octagonal handle made of rosewood and colored pakka wood, offering both style and comfort.
True to the Sakai tradition, these knives tend to run slightly shorter than advertised. Be sure to check the detailed specifications below for accurate measurements.
We’re thrilled to bring you these extraordinary knives, forged by the hands of a true master. Discover the artistry and functionality of Yoshikazu Tanaka’s creations—an investment in excellence for your kitchen. Blacksmith: Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Edge Steel: Blue #1 Cladding: Soft Iron Clad Hardness: 62-64 HRC Handle: Rosewood Octagonal Ferrule: Colored Pakka Wood Weight: 4.7 oz (136 g) Edge Length: 155 mm Total Length: 298 mm Spine Thickness at Base: 2.5 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotabl1gy24b||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-240mm-bog-oak-179.png||||||Yoshikazu Tanaka White #1 Damascus Gyuto 210mm||C3666||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||430.000||430.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. He is particularly well known for his heat treatment and his forging skills. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace regarding daily output.
Tanaka-san has employed White #1 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 61 and 62 Rockwell. The knife is topped off with a lovely wenge octagonal handle with a buffalo horn ferrule. Blacksmith: Yoshikazu Tanaka Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #1 Cladding: Damascus Hardness: 61-62 HRC Handle: Octagonal Wenge Weight: 7.1 oz (204 g) Edge Length: 207 mm Total Length: 350 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotawh2bu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-bunka-165mm-223.png||||||Yoshikazu Tanaka White #2 Bunka 165mm||OE-TY501||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||200.000||200.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous blacksmiths in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from White #2 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from oak wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith. Blacksmith: Yoshikazu Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Edge Steel: White #2 Cladding: Soft Iron Clad Handle: Oak Octagonal Weight: 6.6 oz (188 g) Edge Length: 170 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yotawh2gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-gyuto-240mm-226.png||||||Yoshikazu Tanaka White #2 Gyuto 240mm||OE-TY503||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace regarding daily output.
This batch of knives contains kurouchi versions. They are made from White #2 steel and have a soft iron jigane and a rough, blacksmith finish so he can make a great cutting knife at a large discount. Scratches and imperfections are the norm.
Tanaka-san has employed White Paper #2 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to 62 Rockwell and then applied the kurouchi finish. Blacksmith: Yoshikazu Tanaka Sharpener: Tsuyoshi Yauchi Location: Sakai, Japan Construction: San Mai, Hammer Forged Profile: Gyuto Edge Steel: White #2 Cladding: Soft Iron Finish: Kurouchi Hardness: 62 HRC Handle: Octagonal Oak Weight: 8.2 oz (234 g) Edge Length: 229 mm Total Length: 383 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohikn||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-knives-77.png||||||Yoshimi Hino Knives||||shopbysteel > white2steel > ||Shop by Steel > White #2 Steel > ||||||||||||||||0||1||0||0||||yohiwh2pe12 yohiwh2pe15 yohiwh2ho15 yohiwh2na16 yohiwh2bu17 yohiwh2sa17 yohiwh2gy21 yohiwh2gy24 yohiwh2su27 ||||Yoshimi Kato has graciously done a custom line of knives for CKTG. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basket weave cladding for great looks and high performance.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2bu17||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-bunka-170mm-222.png||||||Yoshimi Hino White #2 Bunka 170mm||KTO-506||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even, 50/50, Double Bevel Engraving: Laser Weight: 4.6 oz (130 g) Edge Length: 173 mm Total Length: 313 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2gy21||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-gyuto-210mm-242.png||||||Yoshimi Hino White #2 Gyuto 210mm||KTO-501||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Indulge in the extraordinary Hino knife collection, masterfully crafted by renowned artisan Yoshimi Kato and exclusively offered at CKTG. With inspiration drawn from the iconic Hino river, each knife is a one-of-a-kind masterpiece. The blades are expertly forged from the finest White #2 steel and cladded in stainless steel, showcasing a mesmerizing basket weave design that elevates both its aesthetics and cutting precision. Discover the ultimate blend of artistic flair and practicality with these exceptional knives. Don't miss the chance to embark on a culinary journey like no other. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even, 50/50, Double Bevel Engraving: Laser Weight: 5.2 oz (148 g) Edge Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2gy24||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-gyuto-240mm-248.png||||||Yoshimi Hino White #2 Gyuto 240mm||KTO-502||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Indulge in the extraordinary Hino knife collection, masterfully crafted by renowned artisan Yoshimi Kato and exclusively offered at CKTG. With inspiration drawn from the iconic Hino river, each knife is a one-of-a-kind masterpiece. The blades are expertly forged from the finest White #2 steel and cladded in stainless steel, showcasing a mesmerizing basket weave design that elevates both its aesthetics and cutting precision. Discover the ultimate blend of artistic flair and practicality with these exceptional knives. Don't miss the chance to embark on a culinary journey like no other. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even, 50/50, Double Bevel Engraving: Laser Weight: 6.8 oz (192 g) Edge Length: 243 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2ho15||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-honesuki-150mm-222.png||||||Yoshimi Hino White #2 Honesuki 150mm||KTO-509||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||275.000||275.000 ||||||||||||1||1||1||0||||||||CKTG is proud to present the exclusive Hino knife line crafted by the skilled hands of Yoshimi Kato. Each knife is a masterpiece in its own right, named after the iconic Hino river that flows through Echizen. The blades are forged from premium White #2 steel and expertly clad with stainless steel, featuring a beautiful basket weave pattern that enhances both its stunning aesthetics and cutting performance. Don't miss out on owning a piece of culinary artistry that combines form and function seamlessly. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 4.4 oz (126g) Edge Length: 152 mm Total Length: 290 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2na16||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-nakiri-165mm-222.png||||||Yoshimi Hino White #2 Nakiri 165mm||KTO-508||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Introducing the extraordinary Hino knife collection, exclusively created by Yoshimi Kato for CKTG. Every knife is a masterpiece, inspired by the iconic Hino river in Echizen. The blades are meticulously crafted from top-quality White #2 steel and coated with stainless steel, adorned with a mesmerizing basket weave design that adds to its visual appeal and sharpness. Get your hands on these exceptional knives that blend artistry and practicality flawlessly. Order now to experience the ultimate culinary experience. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 5.5 oz (156 g) Edge Length: 160 mm Total Length: 303 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2pe12||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-120mm-216.png||||||Yoshimi Hino White #2 Petty 120mm||KTO-507||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||245.000||245.000 ||||||||||||1||1||1||0||||||||Yoshimi Hino White #2 Petty 120mm. Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even, 50/50, Double Bevel Engraving: Laser Weight: 2.0 oz (56 g) Edge Length: 120 mm Total Length: 250 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2pe15||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-150mm-157.png||||||Yoshimi Hino White #2 Petty 150mm||KTO-511||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||The Yoshimi Hino White #2 Petty 150mm is a cutting-edge kitchen knife crafted by master blacksmith Yoshimi Kato in Echizen, Japan. Constructed through the traditional hammer-forging technique known as San Mai, this knife features a durable White #2 steel edge with a Rockwell hardness of 61 and a stunning basketweave cladding made of stainless steel. The handle is crafted from sandalwood and shaped in a comfortable D-shape, and is fitted with a black pakka wood ferrule for added durability. The knife has an even 50/50 double bevel grind, with a laser engraving for a touch of elegance.
This knife offers the perfect combination of form and function for the discerning cook. The blade provides ample stability and precision for even the most demanding kitchen tasks. The Yoshimi Hino brand name is a nod to the river that runs through Echizen and a testament to the exceptional quality of these custom-made knives. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: Sandalwood D Shape Ferrule: Black Pakka Wood Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 2.3 oz (66 g) Edge Length: 151 mm Total Length: 282 mm Spine Thickness at Heel: 3 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2sa17||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-santoku-170mm-216.png||||||Yoshimi Hino White #2 Santoku 170mm||KTO-505||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Discover the unparalleled Hino knife range, designed by renowned craftsman Yoshimi Kato and available exclusively at CKTG. Inspired by the legendary Hino river, each knife is a unique work of art. The blades are precision-forged from premium White #2 steel and coated with stainless steel, featuring an enchanting basket weave motif that accentuates both its beauty and cutting-edge performance. Experience the perfect combination of artistry and functionality with these exceptional knives. Don't wait, order now for an extraordinary culinary adventure. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even, 50/50, Double Bevel Engraving: Laser Weight: 4.5 oz (128 g) Edge Length: 172 mm Total Length: 309 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yohiwh2su27||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-sujihiki-270mm-222.png||||||Yoshimi Hino White #2 Sujihiki 270mm||KTO-510||shopbysteel > white2steel > yohikn > ||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||390.000||390.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 HRC: 61 Cladding: Stainless Finish: Basket Weave Brand Name: Yoshimi Hino Handle: D-Shaped Sandalwood Ferrule: Black Pakka Wood Edge Grind: Even, 50/50, Double Bevel Engraving: Laser Weight: 5.6 oz (160 g) Edge Length: 268 mm Total Length: 420 mm Spine Thickness at Heel: 3 mm Blade Height: 39 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshimienju||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-79.png||||||Yoshimi Kato Enju VG10||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||yokaenpe12 yokaenvgpe15 yoenvgna16 yokaenvgbu17 yoenvgdasa17 yoenvgdasa16 yoenvgdagy18 yoensg2gy21 yoshimienju1 yoshimi1 ||||Yoshimi Kato is a blacksmith from Echizen, Japan, and he makes lovely knives that cut very well. He calls these knives "Enju," which means longevity. They're made with gorgeous Damascus cladding over VG10 stainless steel and they have nice, single-piece octagonal handles.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yokaenvgbu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-bunka-170mm-61.png||||||Yoshimi Kato Enju VG10 Bunka 170mm||YKE-B170||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Bunka 170mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Brand: Yoshimi SG-2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 4.0 oz (114 g) Edge Length: 172 mm Total Length: 315 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoenvgdagy18||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-damascus-gyuto-180mm-127.png||||||Yoshimi Kato Enju VG10 Gyuto 180mm||YKE-G180||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||340.000||340.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The gyuto is 180mm with a blade height of 44mm. These knives really are great all-arounders. Their compact size belies their many abilities.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 3.3 oz (94 g) Edge Length: 180 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoensg2gy21||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-gyuto-210mm-115.png||||||Yoshimi Kato Enju VG10 Gyuto 210mm||YKE-G210||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||350.000||350.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 4.5 oz (128 g) Edge Length: 214 mm Total Length: 354 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshimienju1||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-gyuto-240mm-117.png||||||Yoshimi Kato Enju VG10 Gyuto 240mm||YKE-G240||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||370.000||370.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 5.7 oz (162 g) Edge Length: 246 mm Total Length: 398 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoenvgna16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-nakiri-165mm-110.png||||||Yoshimi Kato Enju VG10 Nakiri 160mm||YKE-N160||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Nakiri 165mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 5.3 oz (152 g) Edge Length: 158 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoenvgdasa16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-damascus-nakiri-50.png||||||Yoshimi Kato Enju VG10 Nakiri 180mm||YKE-N180||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||335.000||335.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Nakiri 180mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 5.3 oz (154 g) Edge Length: 180 mm Total Length: 320 mm Spine Thickness at Base: 2 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yokaenpe12||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-petty-120mm-103.png||||||Yoshimi Kato Enju VG10 Petty 120mm||YKE-P120||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||205.000||205.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 1.9 oz (54 g) Edge Length: 122 mm Total Length: 247 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yokaenvgpe15||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-150mm-235.png||||||Yoshimi Kato Enju VG10 Petty 150mm||YKE-P150||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||225.000||225.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Petty 150mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Oak Octagonal Weight: 2.3 oz (66 g) Edge Length: 146 mm Total Length: 275 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoenvgdasa17||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-damascus-santoku-170mm-100.png||||||Yoshimi Kato Enju VG10 Santoku 170mm||YKE-S170||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Santoku 170mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Photo) Handle: Oak Octagonal Weight: 4.0 oz (114 g) Edge Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshimi1||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-sujihiki-270mm-13.png||||||Yoshimi Kato Enju VG10 Sujihiki 270mm||YKE-S270||resources > sujihikis > sujihiki270mm > ||Knife Types > Sujihikis > Sujihiki 270mm > ||420.000||420.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a talented blacksmith carrying on a proud legacy. As the son-in-law and apprentice of the esteemed Hiroshi Kato, Yoshimi-san honed his craft under Hiroshi's watchful eye before taking over the workshop upon his retirement. Now leading the forge at the renowned Takefu Knife Village cooperative, Kato-san produces exceptional blades under several respected labels, including Kanehiro and Masakage.
This knife features a VG10 stainless steel core—one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The core is clad in a striking, multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the blade’s durability and stability.
It’s a perfect marriage of beauty and performance—ideal for chefs who value craftsmanship, aesthetics, and cutting efficiency in equal measure. Brand: Yoshimi VG10 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG10 Stainless Cladding: Damascus Stainless HRC: 60-61 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Octagonal Weight: 4.8 ounces / 136g Blade Length: 270 mm Total Length: 424 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yokasg2da||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-sg2-damascus-100.png||||||Yoshimi Kato SG2 ||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||yosg2dape12 yosg2pe15 yosg2na yosg2bu16 yosg2sa16 yosg2gy21 yosg2gy24 yosg2su27 ||||Yoshimi Kato SG2. Our friend Yoshimi hit the ball out of the park with these. Beautful damascus cladding, excellent SG-2 powdered steel and thin, light blades with beautiful grinds all capped off with very nice octagonal handles. Woof!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsuwa16||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-wa-bunka-165mm-119.png||||||Yoshimi Kato VG-10 Suminagashi Bunka 165mm||KVGO-B165||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today. This bunka features a traditional oval wa handle.
Bunkas are general-purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. These can be used any time a gyuto or santoku might be called for. Since bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
The Kato VG-10 Damascus wa-bunka is a well-balanced, well-made, and extremely fine-looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended. Blacksmith: Yoshimi Kato Location: Echizen, Japan Factory: Takefu Village Edge Steel: VG-10 Cladding: Stainless Damascus Edge: Even 50/50 Weight: 4.1 oz (116 g) Edge Length: 173 mm Total Length: 319 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsubu17||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-bunka-170mm-104.png||||||Yoshimi Kato VG-10 Suminagashi Bunka 170mm||KVGWe-B170||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has recently inherited the business from his father Hiroshi. Along with his experienced crew he is coming out with several new lines with a focus on quality stainless steels and nice Damascus finishes. This bunka is a perfect example.
VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.
This bunka is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Its great aesthetics and functionality are further enhanced by a well-balanced Western style rosewood color handle. This a very well made knife at a great price. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Grind: Even Edge Grind, 50/50 Weight: 5.6 oz (159 g) Edge Length: 170 mm Total Length: 298 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Steel: VG-10 HRC: 61-62 Cladding: Nickel Damascus Handle: Yo Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katoknives||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/katoknives-50.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 180mm||KVGO-G180||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||320.000||320.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
At 180mm, this Kato VG10 Suminagashi gyuto is as small as gyutos get. It is a good choice for lovers of shorter blades or those with restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and exhibits a fairly thin grind behind the edge.
The blade is constructed with a core steel of VG-10 stainless steel, which is prized for its excellent edge-taking and holding characteristics. VG-10 is stainless steel with a high carbon content of 1%. Trace elements include 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. The steel was first created by the Takefu Special Steel Company and is the most popular stainless steel used by the big Japanese knife manufacturers. The inner core, or hagane, is covered with multiple layers of nickel Damascus steel, which is then etched to reveal the stunning pattern.
Its good looks and balanced feel are further enhanced by a well-made oval rosewood handle with black pakka wood ferrule. This really is a beautifully constructed knife at a great price. Maker: Yoshimi Kato Region: Echizen, Japan Steel: VG-10 Stainless Steel HRC: 61-62 Cladding: Stainless Damascus Handle: Rosewood Oval Ferrule: Black Pakka Wood Edge Grind: 50/50 Weight: 3.8 oz (108 g) Edge Length: 182 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsugy18||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-gyuto-180mm-117.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 180mm||KVGWe-G180||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||345.000||345.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
There are a few considerations that Kato-san adheres to with every fine blade he creates: quality in performance, ownership, and aesthetic. With these new VG-10 blades he has built these principles into this line of kitchen knives.
VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.
At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Its great aesthetics and functionality are further enhanced by a well-balanced Western-style rosewood handle. This is a very well-made knife at a great price. Blacksmith: Yoshimi Kato Location: Echizen, Japan Factory: Takefu Village Edge Steel: VG-10 Edge: Even, 50/50 Weight: 5.1 oz (146 g) Edge Length: 181 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm HRC: 61-62 Cladding: Nickel Damascus Handle: Yo Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsuwa21||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-wa-gyuto-210mm-113.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 210mm||KVGO-G210||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||330.000||330.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
The Kato VG-10 Suminagashi gyuto measures 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly rounded belly so it's good for pushers and rockers. The blade height is almost 53mm which is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10 which will hold that sharpness very well.
These are great looking knives for sure. But they are also real performers. Kato-san knows no other way to make them! Maker: Yoshimi Kato Location: Echizen, Japan Steel: VG-10 Stainless Cladding: Stainless Damascus (Suminagashi) HRC: 61 Weight: 5.4 oz (153 g) Edge Length: 216 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm Edge Grind: Even Handle: Oval Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsugy21||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg10-suminagashi-gyuto-210mm-121.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 210mm||KVGWe-G210||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||375.000||375.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto measures in at 212mm, a perfect length for most kitchens and chefs needing a more compact-sized knife. The dimensions also make it better suited to tackling smaller ingredients or those requiring fine detail work. It has a nicely rounded belly so it's good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way! Maker: Yoshimi Kato Location: Echizen, Japan Steel: VG-10 Stainless Cladding: Stainless Damascus (Suminagashi) HRC: 61 Weight: 5.8 oz (164 g) Edge Length: 212 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Edge Grind: Even Handle: Western Rosewood Photos: Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yokavgsugy24||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-352.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 240mm||KVGWe-G240||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||400.000||400.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto is a perfect length for most kitchens and chefs needing a larger knife. The dimensions also make it better suited to tackling larger ingredients. It has a nicely rounded belly so it’s good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way! Maker: Yoshimi Kato Location: Echizen, Japan Steel: VG-10 Stainless Cladding: Stainless Damascus (Suminagashi) HRC: 61 Edge Grind: Even Handle: Western Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgdagy24||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-wa-gyuto-240mm-133.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 240mm||KVGO-G240||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||360.000||360.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato, the successor of Hiroshi's business in Echizen, creates top-notch blades. The VG-10 steel has a high carbon content, 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese, giving it excellent edge retention and durability.
The 240mm gyuto is a popular size for home and professional chefs, with a 50/50 grind and thin spine and grind for both right- and left-handed users. The VG-10 steel core is wrapped in a suminagashi-style softer stainless steel outer layer, with an oval rosewood handle and black pakka wood ferrule. These principles of quality in performance, ownership, and aesthetics are reflected in Kato-san's VG-10 line of kitchen knives. Maker: Yoshimi Kato Location: Echizen, Japan Steel: VG-10 Stainless Cladding: Stainless Damascus (Suminagashi) HRC: 61 Weight: 6.0 oz (170 g) Blade Length: 245 mm Total Length: 400 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Edge Grind: Even Handle: Oval Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katonakiri||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-nakiri-122.png||||||Yoshimi Kato VG-10 Suminagashi Nakiri 165mm||KVGO-N165||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
His dedication to his art can be seen in these fine VG-10 knives which look and feel way more refined than their price would suggest. Constructed with a core (hagane) of VG-10 stainless steel, outer layers (jigane) of softer stainless steel are forged to the hagane to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (damascus) finish which is etched to further enhance the damascus pattern.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into "knife for cutting greens." The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side.
This particular nakiri is a lovely example of the breed, featuring a great-looking Damascus blade coupled with an oval rosewood handle with a black pakka wood ferrule. Maker: Yoshimi Kato Region: Echizen, Japan Steel: VG-10 Stainless Steel HRC: 61-62 Cladding: Stainless Damascus Handle: Rosewood Oval Ferrule: Black Pakka Wood Edge Grind: 50/50 Weight: 5.1 oz (144 g) Edge Length: 159 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsuwena16||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg10-suminagashi-western-nakiri-165mm-93.png||||||Yoshimi Kato VG-10 Suminagashi Nakiri 165mm||KVGWe-N165||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato always considers balance when hammering the steel, keeping in mind where a knife needs to be thin and where it needs to be strong. Starting with a core (jigane) of VG-10 stainless steel, he then applies outer layers (hagane) of a softer stainless steel to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (Damascus) finish, which is etched to further enhance the Damascus pattern.
The nakiri featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled to the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi nakiri combines great looks, abilities, and value. Maker: Yoshimi Kato Location: Echizen, Japan Steel: VG-10 Stainless HRC: 61 Weight: 6.2 oz (178 g) Edge Length: 160 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Edge Grind: Even Handle: Western Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsupe12||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-petty-120mm-150.png||||||Yoshimi Kato VG-10 Suminagashi Petty 120mm||KVGWe-P120||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||245.000||245.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato Suminagashi knives are constructed from a core of VG-10 stainless steel to which is added a layer of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 steel is a designation used for a particular type of stainless steel. VG-10 steel is a Japanese-made alloy that has found particular favor in the cutlery industry.
The 120mm petty is a great all-around kitchen knife for smaller products and smaller tasks like garnish preparation. It has a very slim blade that is ground in a symmetrical manner. Overall balance is really good, which is important with a blade of this type. VG-10 holds a good edge and is characteristically quite easy maintain and care for.
This petty comes with a really lovely western-style handle in a rosewood color. The fit and finish of the knife are as good as its looks. Maker: Yoshimi Kato City: Echizen Steel: VG-10 Stainless Cladding: Stainless Damascus Handle: Rosewood, Western Weight: 2.3 oz (65 g) Edge Length: 123 mm Total Length: 277 mm Spine Thickness at Base: 1.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kato||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-106.png||||||Yoshimi Kato VG-10 Suminagashi Petty 120mm||KVGO-P120||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||280.000||280.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has created this beautiful line of kitchen knives out of this well-liked, stainless steel which he then wraps in finely decorated outer layers of stainless steel. This petty features a traditional oval wa handle.
The Kato VG-10 Damascus wa-petty is a well-balanced, well made, and extremely fine looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: VG-10 Stainless Cladding: Stainless Damascus Weight: 2.1 oz (60 g) Edge Length: 125 mm Total Length: 250 mm Spine Thickness at Base: 2 mm Blade Height: 29.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yokavgpe15||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-petty-150mm-13.png||||||Yoshimi Kato VG-10 Suminagashi Petty 150mm||KVGO-P150||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato crafts this elegant wa-petty knife using VG-10 stainless steel, a popular choice known for its excellent edge retention, corrosion resistance, and ease of maintenance. The core is clad in beautifully patterned stainless Damascus, adding both visual appeal and structural integrity.
This 150mm petty knife is ideal for precision tasks like peeling, slicing herbs, or trimming proteins. It features a traditional oval wa handle that feels comfortable and nimble in hand, making it a great choice for both professional chefs and home cooks.
The Kato VG-10 Damascus wa-petty offers a perfect balance of aesthetics, performance, and value. Hand-forged by a master blacksmith in Echizen, Japan.
The Kato VG-10 Suminagashi line of knives has been created to fill the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for good reason. It has very good edge retention and is very wear and corrosion resistant.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. Maker: Yoshimi Kato Location: Echizen, Japan Steel: VG-10 Stainless Cladding: Stainless Damascus (Suminagashi) HRC: 61 Weight: 2.7 oz (77 g) Edge Length: 150 mm Total Length: 255 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Edge Grind: Even Handle: Western Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|katovg10||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg10-87.png||||||Yoshimi Kato VG-10 Suminagashi Santoku 170mm||KVGO-S170||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||310.000||310.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato's VG-10 knives exhibit refined craftsmanship at an affordable price. The knives feature a VG-10 stainless steel core with soft stainless steel damascus cladding for durability and great looks. This santoku knife is a versatile option for slicing and dicing with a tall blade and symmetrical 50/50 grind. The rosewood handle complements the attractive blade. The Kato VG-10 Suminagashi santoku 180mm offers an excellent blend of aesthetics and performance. We highly recommend this knife. Blacksmith: Yoshimi Kato Location: Echizen, Japan Factory: Takefu Knife Village Edge Steel: VG-10 Stainless Steel HRC: 61-62 Construction: San Mai, Hammer Forged Cladding: Nickel Damascus Stainless Handle: Rosewood Oval Weight: 4.4 oz (12 6g) Edge Length: 171 mm Total Length: 311 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsusa18||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-santoku-180mm-122.png||||||Yoshimi Kato VG-10 Suminagashi Santoku 180mm||KVGWe-S180||shopbysteel > vg10steel > kayosu > ||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||345.000||345.000 ||||||||||||1||1||1||0||||||||Kato's dedication to his art can be seen in these fine VG-10 knives which look far more refined than their price would suggest. Starting with a core (jigane) of VG-10 stainless steel, he then applies outer layers (hagane) of a softer stainless steel to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (Damascus) finish, which is etched to further enhance the Damascus pattern.
The santoku featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled with the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi santoku 180mm combines great looks, abilities, and value. Maker: Yoshimi Kato Location: Echizen, Japan Steel: VG-10 Stainless HRC: 61 Weight: 5.8 oz (164 g) Edge Length: 177 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Edge Grind: Even Handle: Western Rosewood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kavgsu||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg10-suminagashi-72.png||||||Yoshimi Kato VG10 Nashiji Sumi||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||kavgnape12 kavgnakobu13 kavgnana17 kanasusa16 mayukobu13 kanasubu15 kanasugy21 kanasugy24 kanasusu27 ||||Our good friend Kato san has been making knives for us for the past 8 years. He and his son are dedicated, highly skilled and prolific. Their crew includes several up and coming blacksmiths and they work hard to produce fine cutlery.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|kayosu||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/kato-yo-suminagashi-66.png||||||Yoshimi Kato VG10 Suminagashi ||||shopbysteel > vg10steel > ||Shop by Steel > VG-10 Steel > ||||||||||||||||0||1||0||0||||kavgsupe12 kavgsupe15 kavgsuwena16 kavgsubu17 kavgsugy18 kavgsusa18 kavgsugy21 yokavgsugy24 kato kavgsuwa16 katonakiri katovg10 katoknives kavgsuwa21 kavgdagy24 ||||Yoshimi Kato lives and works in Echizen, Japan, and makes these excellent knives for us using VG-10 steel and beautiful Damascus cladding (they call it suminagashi).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshimiminamo||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-44.png||||||Yoshimi Minamo Knives||||specials > forknco > hiroshikato > ||Resources > For Knife Collectors > Kato (Yoshimi) > ||||||||||||||||0||1||0||0||||yomipe15 yomisg2na16 yomisg2bu17 minamo yomisg2gy21 yoshimi yomisg2su27 ||||Yoshimi Kato has introduced a beautiful new line of knives called Minamo. These are made using top-of-the-line SG2 stainless steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yomisg2bu17||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-bunka-170mm-112.png||||||Yoshimi Minamo SG2 Bunka 170mm||Minamo-Bunka||specials > forknco > hiroshikato > yoshimiminamo > ||Resources > For Knife Collectors > Kato (Yoshimi) > Yoshimi Minamo Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 (AKA R2) Cladding: Stainless Brand Name: Yoshimi Minamo HRC: 62-63 Handle: Shitan Rosewood Octagonal Ferrule: Red Pakkawood Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 4.3 oz (122 g) Edge Length: 171 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yomisg2gy21||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-210mm-112.png||||||Yoshimi Minamo SG2 Gyuto 210mm||Minamo-G210||specials > forknco > hiroshikato > yoshimiminamo > ||Resources > For Knife Collectors > Kato (Yoshimi) > Yoshimi Minamo Knives > ||325.000||325.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father in law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 (AKA R2) HRC: 62-63 Cladding: Stainless Brand Name: Yoshimi Minamo Handle: Shitan Rosewood Octagonal Ferrule: Red Pakka Wood Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 5.1 oz (146 g) Edge Length: 217 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshimi||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-sg2-damascus-gyuto-210mm-92.png||||||Yoshimi Minamo SG2 Gyuto 240mm||Minamo-G240||specials > forknco > hiroshikato > yoshimiminamo > ||Resources > For Knife Collectors > Kato (Yoshimi) > Yoshimi Minamo Knives > ||355.000||355.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from the Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father-in-law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 (AKA R2) HRC: 62-63 Cladding: Stainless Brand Name: Yoshimi Minamo Handle: Shitan Rosewood Octagonal Ferrule: Red Pakka Wood Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 5.7 oz (162 g) Edge Length: 241 mm Total Length: 393 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yomisg2na16||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-nakiri-165mm-61.png||||||Yoshimi Minamo SG2 Nakiri 165mm||Minamo-Nakiri||specials > forknco > hiroshikato > yoshimiminamo > ||Resources > For Knife Collectors > Kato (Yoshimi) > Yoshimi Minamo Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 (AKA R2) Stainless Cladding: Stainless Brand Name: Yoshimi Minamo HRC: 62-63 Handle: Shitan Rosewood Octagonal Ferrule: Red Pakka Wood Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 5.6 oz (158 g) Edge Length: 160 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yomipe15||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-petty-150mm-110.png||||||Yoshimi Minamo SG2 Petty 150mm||Minamo-P150||specials > forknco > hiroshikato > yoshimiminamo > ||Resources > For Knife Collectors > Kato (Yoshimi) > Yoshimi Minamo Knives > ||250.000||250.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law, Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 (AKA R2) Stainless Cladding: Stainless Brand Name: Yoshimi Minamo HRC: 62-63 Handle: Shitan Rosewood Octagonal Ferrule: Red Pakka Wood Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 2.5 oz (72 g) Edge Length: 149 mm Total Length: 279 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|minamo||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-santoku-170mm-61.png||||||Yoshimi Minamo SG2 Santoku 170mm||Minamo-Santoku||specials > forknco > hiroshikato > yoshimiminamo > ||Resources > For Knife Collectors > Kato (Yoshimi) > Yoshimi Minamo Knives > ||295.000||295.000 ||||||||||||1||1||1||0||||||||Unleash the pinnacle of excellence with every precise cut. Embrace the allure of Yoshimi Kato's masterful creations and make a choice that embodies timeless quality. Experience the epitome of fine craftsmanship by selecting Yoshimi Kato for a knife that surpasses all others. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 (AKA R2) HRC: 62-63 Cladding: Stainless Brand Name: Yoshimi Minamo Handle: Shitan Rosewood Octagonal Ferrule: Red Pakka Wood Edge Grind: Even, 50/50, Double Bevel Engraving: Laser Weight: 4.3 oz (122 g) Edge Length: 171 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yomisg2su27||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-sujihiki-270mm-112.png||||||Yoshimi Minamo SG2 Sujihiki 270mm||Minamo-Suji270||specials > forknco > hiroshikato > yoshimiminamo > ||Resources > For Knife Collectors > Kato (Yoshimi) > Yoshimi Minamo Knives > ||375.000||375.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 (AKA R2) HRC: 62-63 Cladding: Stainless Brand Name: Yoshimi Minamo Handle: Shitan Rosewood Octagonal Ferrule: Red Pakka Wood Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 5.4 oz (154 g) Edge Length: 270 mm Total Length: 423 mm Spine Thickness at Heel: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2bu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-bunka-165mm-234.png||||||Yoshimi SG2 Bunka 165mm||YKSG2-B165||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||335.000||335.000 ||||||||||||1||1||1||0||||||||Bunka style knives are gaining in popularity really fast around here. The combination of a compact length, tall height, and an aesthetic appeal that simply cannot be denied, results in a very desirable package.
While the reverse tanto tip is the most obvious design element of the blade, it is the performance that really sets this knife apart. The edge profile is very much like a standard gyuto. A fairly flat profile favors chop and push cutting styles. The difference lies in the taller height, more like a santoku, which many people prefer to shorter height knives especially when a one-knife-does-it-all approach is favored. Then there is the tip. This great looking design element takes the bunka to another level. The tip allows for some really intricate detail work as well as the ability to have it ground super thin, for increased cutting performance.
The Yoshimi bunka is a great rendition of this style knife. It is made from SG2 PM steel. The inner core is clad with a soft stainless steel. It is a light and thin knife that performs as well as it looks...and those looks are quite something. The Damascus is stunning and matches the lovely rosewood handle to perfection. This is art and science and age-old techniques rolled into one beautiful package. Brand: Yoshimi SG-2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG-2 Powdered Stainless Steel Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 4.5 oz (128 g) Edge Length: 172 mm Total Length: 314 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2gy21||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-210mm-224.png||||||Yoshimi SG2 Gyuto 210mm||YKSG2-G210||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||385.000||385.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is the son of famed blacksmith Hiroshi Kato. Like his father, he makes knives for several leading brands including Masakage and Kanehiro. He works from the Takefu Knife Village cooperative, one of the centers of the knife world. Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations and it is a situation in which most seem to flourish and grow. Yoshimi Kato is proof of that.
This new line of knives bearing his name is made from a very special steel called SG2. This is a high tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade. The cladding is a multi-layer Damascus construct that is quite beautiful in its execution and finish.
The 210mm gyuto is a popular size for many home and professional chefs. Its compact dimensions are perfect for smaller hands or work areas, but it is still large enough to take on almost every type and size of ingredient. The knife is well balanced and has a rigid feel to it. Coupled with a fine looking and well executed handle made from rosewood and pakka wood, this is an easy-to-care-for blade fit for any chef in any circumstance. Brand: Yoshimi SG-2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG-2 Powdered Stainless Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 5.0 oz (144 g) Edge Length: 214 mm Total Length: 350 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2gy24||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-240mm-269.png||||||Yoshimi SG2 Gyuto 240mm||YKSG2-G240||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||420.000||420.000 ||||||||||||1||1||1||0||||||||We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious father-in-law, Hiroshi Kato. After working for his father-in-law for many years, he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer Damascus stainless steel to further protect and strengthen the core. This is a stunning looker and its aesthetics echo the performance characteristics.
The blade is stiff and taut. It is a mid-length for gyutos and with its thin profile and light weight it is a nimble and dexterous cutter. The Yoshimi SG2 Gyuto 240mm is beautiful to behold and use, and highly recommended to any chef looking for a perfect combination of form and function. Brand: Yoshimi SG2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG-2 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 5.9 oz (168 g) Edge Length: 243 mm Total Length: 394 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2na||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-nakiri-160mm-342.png||||||Yoshimi SG2 Nakiri 160mm||YKSG2-N160||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||335.000||335.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a very busy and highly sought-after blacksmith. He makes knives for some very popular brands, including Masakage and Kanehiro. He works at the Takefu Knife Village Cooperative, one of the centers of the knife world. This new line of kitchen knives is the first to bear his name. We are very impressed with the grinds, fit, and finish of these blades. The overall look of the knives in this new range is also quite splendid.
Kato-san makes these blades from very special steel called SG2. SG2 is a modern, high-tech stainless steel made with a powdered metallurgical process that is often found in surgical instruments, metal cutting tools, and, of course, kitchen knives. It has very high edge retention while being fairly wear-resistant and easy to sharpen. The core alloy is clad with softer stainless steel to protect the inner core from shock and add strength to the blade. The cladding is a multi-layer Damascus construct that is beautiful in its execution and finish.
Nakiri knives are a fairly new look in the west but a staple in most Japanese kitchens. Their primary job is to process vegetables (“nakiri” means “greens” in Japanese), but they are also a very good option for other cutting tasks in the kitchen. Brand: Yoshimi SG2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG2 Powdered Stainless Steel Cladding: Damascus Stainless HRC: 61-62 Edge Grind: Even (See Choil Shot) Handle: Cherry Octagonal Ferrule: Red Paduuk Wood Weight: 5.5 oz (158 g) Edge Length: 159 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2dape12||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-damascus-petty-120mm-106.png||||||Yoshimi SG2 Petty 120mm||YKSG2-P120||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||260.000||260.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a second-generation blacksmith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years, Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless steel, with a multi-layer Damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the Damascus on these knives is some of the nicest we have seen and, coupled with the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package. Brand: Yoshimi SG-2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG-2 Powdered Stainless Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 2.4 oz (68 g) Edge Length: 120 mm Total Length: 248 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2pe15||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-petty-150mm-225.png||||||Yoshimi SG2 Petty 150mm||YKSG2-P150||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||270.000||270.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a second generation smith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village cooperative where he makes a number of different knives under various names including Kanehiro and Masakage.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless with a multi-layer damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the damascus on these knives is some of the nicest we have seen and, coupled to the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package. Brand: Yoshimi SG-2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG-2 Powdered Stainless Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 2.6 oz (74 g) Blade Length: 147 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2sa16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-santoku-165mm-266.png||||||Yoshimi SG2 Santoku 165mm||YKSG2-S165||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||335.000||335.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from the advanced Powdered Stainless Steel, SG2, which is known for its great edge taking and holding characteristics.
This is an amazing steel for kitchen knives as it can be heat-treated to a high rating. The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The inner core of SG2 is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The santoku featured here is of average size at 165mm with a blade height of 46mm. These knives really are great all-arounders. Their compact size belies their many abilities. In fact, they are starting to replace gyutos and chef knives in many kitchens and knife rolls.
The stunning blade is matched to an octagonal handle made from rosewood with a dyed pakka wood ferrule. Brand: Yoshimi SG-2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG-2 Powdered Stainless Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 4.6 oz (132 g) Edge Length: 172 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosg2su27||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-sujihiki-270mm-236.png||||||Yoshimi SG2 Sujihiki 270mm||YKSG2-S270||specials > forknco > hiroshikato > katoknives1 > ||Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > ||430.000||430.000 ||||||||||||1||1||1||0||||||||We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious steip father, Hiroshi Kato. After working for his father for many years he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village cooperative where he makes a number of different knives under various names including Kanehiro and Masakage.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer damascus stainless steel to further protect and strengthen the core. This is a stunning looker and its aesthetics echo the performance characteristics.
Beautiful to behold and highly recommended to any chef looking for a perfect combination of form and function. Brand: Yoshimi SG-2 Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: SG-2 Cladding: Damascus Stainless HRC: 61-62 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Octagonal Weight: 5.3 oz (152 g) Edge Length: 268 mm Total Length: 415 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshimitsuas||item.||solidtemplate||yoshimitsu||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-96.png||||||Yoshimitsu AS ||||resources > japanese-knives > yoshimitsu > ||Knife Types > Japanese Knives > Yoshimitsu Knives > ||||||||||||||||0||1||0||0||||yoko yona yoassa18 yosa yogy21 yoasgy24 yoastana18 ||||These knives are made by Yoshimitsu and feature Aogami Super steel on the edge. This is a high quality carbon steel that is well known for its excellent cutting performance. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoassa18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-bunka-180mm-238.png||||||Yoshimitsu AS Bunka 180mm||YSK-B17W||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||239.000||239.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Brothers are a noteworthy group of blacksmiths heralding from the Nagasaki region of Southern Japan. They do most of their own cladding work by inserting the hard steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. These traditional methods are becoming more scarce in knife making and it is why we were originally attracted to them.
We were the first US distributor to handle these wonderful creations which now run into 4 basic product groups.
The AS line is, as the name implies, made from the well-liked Aogami Super high carbon steel. Aogami Super steel is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63. The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong.
The Yoshimitsu AS bunka is average in length at 180mm and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you. Brand: Yoshimitsu Construction: San Mai, Hammer Forged Edge Grind: Even Edge Steel: Aogami Super Steel Cladding: Soft Iron Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.4 ounces Blade Length: 180 mm Overall Length: 316 mm Thickness at Heel: 3.6 mm Blade Height: 47.4 mm Handle: Walnut Octagonal Ferrule: Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yogy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-gyuto-210mm-86.png||||||Yoshimitsu AS Gyuto 210mm||YSK-G21W||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||265.000||265.000 ||||||||2.000 ||||1||1||1||0||||||||Chef Knives To Go is the first company in the USA to offer these fine kitchen knives made by Yoshimitsu. They feature an Aogami Super steel central core (or “hagane”).
Aogami Super (AS) steel is composed of a high percentage of carbon and chrome. This increases the hardness of the blade along with overall toughness and corrosion resistance. The manganese content adds to the wear resistance while molybdenum helps in maintaining the steel’s strength during heating. Phosphorus, sulfur, silicon, tungsten, and vanadium are also present. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel. The inner core steel is covered with a softer iron (or “jigane”) in a san-mai construction.
Gyuto are the chef knives of Japan and this particular blade length lends itself to use in smaller kitchens and on countertops with restricted space. It is about average in weight but does have a spine thicker than some others in this size range. That spine does taper to a lovely thin tip. It is slightly on the tall side for those of you looking for some extra finger clearance. Weight: 5.2 ounces Blade Length: 218 mm Overall Length: 360 mm Edge Grind: Even Thickness at Heel: 3.7 mm Blade Height: 48.9 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoasgy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-240mm-417.png||||||Yoshimitsu AS Gyuto 240mm||YSK-G24W||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||300.000||300.000 ||||||||||||1||1||1||0||||||||Chefknivestogo is proud to bring you knives that are not available anywhere else in the United States. We try to bring you a wide selection of knives by small, regional blacksmiths at a variety of price points. Yoshimitsu Hamono is exactly the type of shop we look for. Based in southern Japan near Nagasaki, this shop is run by 5 brothers who sell mostly in their own geographic area. The business has been in continuous operation for over 150 years. Here are the specs for the 240mm gyuto, which is made with Aogami Super steel. Weight: 6.8 oz (194 g) Edge Length: 246 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Handle: Walnut Octagonal with Black Pakka Wood Ferrule||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoko||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-ko-bocho-72.png||||||Yoshimitsu AS Ko-Bocho 110mm||YSK-K10W||resources > petty-knives > 75pekn > ||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||125.000||125.000 ||||||||2.000 ||||1||1||1||0||||||||Yoshimitsu knives are made by 5 brothers working out of their shop in southern Japan near Nagasaki. They like to work with Aogami Super steel, which is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63.
The softer carbon steel cladding features a lovely kurouchi finish which protects and strengthens the inner steel while aiding in food release. A kurouchi finish occurs when the surface of the blade is blackened by an oxide film when it is put in the fire, made red hot and hardened. Though the black coloring can gradually disappear with repeated sharpening, it aids in corrosion resistance.
The ko-bocho blade (“ko” means small in Japanese) is 108mm long so it is well suited to performing small and intricate cutting jobs such as slicing garlic, chopping herbs, or mincing shallots. It excels at filleting smaller fish and Frenching ribs. Weight: 2.1 oz (60 g) Blade Length: 108 mm Total Length: 234 mm Spine Thickness at Base: 2.6 mm Blade Height: 36.6 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yona||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-nakiri-118.png||||||Yoshimitsu AS Nakiri 165mm||YSK-N16U||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||239.000||239.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri-bocho (literal translation: knife for cutting greens), with its thin, straight blade, is an excellent tool for chopping vegetables. Fast, rhythmic, and full chopping strokes right down to the board are possible thanks to its lightweight and wide blade design. The nakiri-bocho is a must-have in any kitchen. Several centuries of experience and know-how have gone into perfecting this knife’s design. The thinness of the blade is the key to quick and easy chopping. Although many Japanese knives are single-edged, nakiri knives are usually double-edged, which makes it easier to cut straight slices.
The Yoshimitsu nakiri is a great example of this ubiquitous Japanese knife. It is made from a highly regarded steel called Aogami Super (AS). The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish. Now with an upgraded walnut octagonal handle. Weight: 5.2 ounces Blade Length: 168 mm Overall Length: 302 mm Thickness at Heel: 3.5 mm Blade Height: 52.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosa||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-santoku-88.png||||||Yoshimitsu AS Santoku 180mm||YSK-S18W||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||239.000||239.000 ||||||||2.000 ||||1||1||1||0||||||||We are pleased to be the first company to bring these fine Japanese knives to USA shores. Yoshimitsu constructs this series of kitchen knives with a core of Aogami Super steel. This hard center is then clad san-mai style with a softer iron layer (or “jigane”). The outer layer is then blackened by an oxide film while it is being hardened, which produces the rustic finish known as kurouchi. These knives are set with a 50/50 even grind.
The Yoshimitsu santoku is average in length at 180mm. It also tips the scales at around the midpoint for santokus of this size. Santoku means three virtues in Japanese and the description refers to the three main cutting tasks which the knife performs so well: slicing, dicing, and mincing. The combination of a light, mid-sized blade and a well refined edge gives this knife a speed and dexterity that will surprise you. Weight: 4.4 ounces Blade Length: 181 mm Overall Length: 316 mm Thickness at Heel: 3.6 mm Blade Height: 47.4 mm Handle: Walnut Octagonal Ferrule: Pakka Wood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoastana18||item-1||solidtemplate||tallnakiris||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-tall-nakiri-180mm-255.png||||||Yoshimitsu AS Tall Nakiri 180mm||YSK-N18SU||resources > nakiri-knives > tallnakiris > ||Knife Types > Nakiris > Tall Nakiris > ||299.000||299.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Hamono is a small blacksmith shop located in Nagasaki, Japan. It is currently run by five brothers who are the latest generation to have kept it in continual operation since the time when Abraham Lincoln was president! They do most of their own cladding work by inserting the hard core steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. It is this adherence to the old techniques that originally attracted us to this maker.
This fun and functional knife resembles a cross between a cleaver and a traditional nakiri. It has the thin grinds normally associated with the vegetable cutter but it is tall like a classic Chinese cleaver. Large ingredients, big hands, or a simple desire for a taller blade are addressed with this versatile shape. It also makes food scooping a breeze.
The blade is made from the popular steel called Aogami Super (AS). This carbon rich alloy is then clad with a softer iron using the traditional san-mai construction. This gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish.
The blade is mated to an upgraded oak octagonal handle with burnt urushi finish. Weight: 6.4 ounces Blade Length: 175 mm Total Length: 325 mm Spine Thickness at Base: 3.2 mm Blade Height: 75.1 mm Trust the new handle in the photo not the video.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-109.png||||||Yoshimitsu Blue #2||||shopbysteel > blue2steel > ||Shop by Steel > Blue #2 Steel > ||||||||yobl2na165wa||||||||0||1||0||0||||yobl2tape12 yobl2pe15 yobl2na16 yobl2pe16 yobl2bu17 yobl2bu21 yobl2gy21 yobl2pe21 yobl2gy24 ||||This is Yoshimitsu’s line of knives made from the ever-popular Hitachi Blue Paper #2 steel. Also known as Aogami 2, Blue #2 is well-loved for it’s versatility for use in kitchen knives. It has good edge retention and is easy to sharpen. The Yoshimitsu blacksmiths harden the inner core to 61-62 Rockwell.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2bu17||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-175mm-236.png||||||Yoshimitsu Blue #2 Bunka 175mm||YAP-B175||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Bunka knives could be regarded as cool looking santokus that are used for general purpose work in the kitchen. The length and the height are ideal for a wide variety of tasks. They are easy to control and make short work of most cutting tasks in the kitchen.
The Yoshimitsu Blue #2 bunka is around 175mm at the edge and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you. Bunkas and their smaller brethren, ko-bunkas, are gaining in popularity in western kitchens for their compact size, flat profiles, and versatility. The reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts.
The five brothers who make up Yoshimitsu are making some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge.
A nicely realized octagonal handle made from walnut and black pakka wood round out this alluring package. Brand: Yoshimitsu Blacksmith: Yoshimitsu Brothers Location: Nagasaki Construction: Hammer Forged San Mai Edge Steel: Blue #2 Cladding: Stainless Steel Engraving: Hand Stamped Handle: Walnut Octagonal Ferrule: Black Pakka Wood Knife Type: Bunka Weight: 4.5 oz (128 g) Edge Length: 172 mm Total Length: 319 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2bu21||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-210mm-233.png||||||Yoshimitsu Blue #2 Bunka 210mm||YAP-B210||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||175.000||175.000 ||||||||||||1||1||1||0||||||||We were the first USA retailer to stock the knives made by Yoshimitsu Hamono, a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We currently stock three of their lines, all of which have become very popular in our store.
The Yoshimitsu brothers only use the best steels, as can be seen in their choice of Blue #2 for this selection of blades. Blue paper #2 is made by Hitachi Metals and is by far one of the most loved steels in the world of Japanese knives. It is a high carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to about 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier.
While it might look like a regular bunka, these are more correctly named hakata bocho knives. This is a regional variation of a bunka Bocho, which features a triangular pointed tip and a curved spine. The blade height of this particular example is 49mm, which allows for increased board clearance. The blade edge is quite flat, favoring push-style cutting techniques. Even though it is a fairly long knife, the pointed tanto-style tip adds the ability to process smaller foods and make intricate cuts in small items and garnishes. Blacksmith: Yoshimitsu Brothers Location: Nagasaki Brand: Yoshimitsu Edge Steel: Blue #2 Construction: Hammer Forged San Mai Engraving: Hand Stamped Cladding: Stainless Steel Ferrule: Black Pakkawood Handle: Walnut Octagonal Knife Type: Bunka Weight: 5.2 oz (147 g) Edge Length: 208 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2gy21||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-210mm-212.png||||||Yoshimitsu Blue #2 Gyuto 210mm||YAP-G210||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||185.000||185.000 ||||||||1.500 ||||1||1||1||0||||||||Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. The business has been in continual operation since 1852. We are very pleased to be the first company to offer these fine knives in the USA.
The Yoshimitsu Blue #2 Gyuto 210mm is a great knife for both professional and home chefs. 210mm is a nice size for handling almost any ingredient, large or small. It has extra height for a knife of this length offering users good hand and knuckle clearance. The edge is ground evenly on both sides for ease of use and sharpening. There is a fairly flat belly which transforms to a well-defined curve to the slim tip. It has a look almost like a large santoku.
Looks and feel are of a high standard. The stainless steel outer layer is applied in the san mai method. The primary grind is well defined which leads to the shinogi and exposed Blue #2 steel edge. There is a slight gap between the neck and handle ferrule. This small gap or “machi” is traditional to Japanese knives and quite intentional. The attractive octagonal handle is made from walnut and black pakka wood. Weight: 5.4 ounces Blade Length: 212 mm Total Length: 353 mm Spine Thickness at Base: 1.8 mm Blade Height: 50.3 mm Cladding: Stainless Steel Handle: Walnut Octagonal Ferrule: Black Pakka Wood Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2gy24||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-240mm-213.png||||||Yoshimitsu Blue #2 Gyuto 240mm||YAP-G240||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||220.000||220.000 ||||||||1.500 ||||1||1||1||0||||||||Hitachi Blue #2 steel is a very well-liked alloy in the kitchen knife world. It is made from the same iron stock as all Hitachi carbon steels, both white and blue. Blue steels have a high carbon content (1.1% - 1.5%), .5% chromium for carbide formation, and added tungsten for increased edge life. Most people feel Blue Super has the longest edge life, while Blue #1 has the best edge formation and Blue #2 the best toughness. Blue steels do not sharpen as easily as whites but they cut better as they lose sharpness. Blue #2 is less likely to chip as compared to the other Blue steels.
The core steel of this knife is covered in a stainless steel outer layer for protection and strength. It also gives the knife a very welcome ease of maintenance characteristic as compared to other carbon knives. The fit and finish are well executed especially for a knife at this price point.
The blade is nicely ground to an even 50/50 edge. The profile is flat up to about two thirds along the edge which makes for a good rocker or push cutter. It has a very finely made tip and is quite thin at the base and behind the edge. It comes with a very well made walnut and black pakka wood handle.
We are the first retailers in the USA to offer this line of kitchen knives and we believe they will become a staple on our site and in many customers’ kitchens. Well-made and well-priced. Weight: 6.6 ounces Blade Length: 247 mm Total Length: 388 mm Spine Thickness at Base: 1.8 mm Blade Height: 50.3 mm Cladding: Stainless Steel Handle: Walnut Octagonal Ferrule: Black Pakka Wood Hand Engraved||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2na16||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-nakiri-165mm-271.png||||||Yoshimitsu Blue #2 Nakiri 165mm||YAP-N16U||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||155.000||155.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Company is located in Nagasaki and was established in 1852 as a wheel blacksmith. They originally obtained their steel by using a Tatara and burning iron sand in charcoal for three days and nights. While still employing this method of smelting they also employ more modern steels in the construction of their knives.
The Yoshimitsu Blue #2 Nakiri 165mm is made from a core of Hitachi Blue Paper #2 carbon steel. The nakiri we are featuring here is longer than the advertised length, 173mm, and is about average for knives of this style. It is a very square blade with very little radiusing of the tip. The height of 50mmm is also average for the breed. It is a thin blade however, with a heel thickness of just 1.8mm. This gives the knife a very responsive feel while still having the stiffness associated with most nakiris. Grind is 50/50 for use by left- or right-handed users. It comes with a nice octagonal oak handle. Weight: 5.1 ounces / 146g Blade Length: 165 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm San Mai Construction Cladding: Stainless Steel Handle: Burnt Oak Octagonal Trust Pictured Handle Not Video Handle||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2pe15||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-150mm-202.png||||||Yoshimitsu Blue #2 Petty 150mm||YAP-P150||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We were the first USA retailer to stock their knives and since then we have expanded the offerings to three lines, all of which represent excellent value for money.
The Yoshimitsu brothers utilize Blue #2 for this selection of blades. Blue paper #2, or Aogami 2, is made by Hitachi Metals and is by far one of the most popular steels in the world of Japanese knives. This high-carbon steel is known for its superior edge retention and its ability to take a more acute edge than White steel. The Blue steel is hardened to about 62 HRC and an outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a whole lot easier!
The Yoshimitsu Blue #2 Petty 150mm sits in the middle of petty lengths resulting in a blade with versatile characteristics. These knives can do so many things—slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes. Put that together with a standard chef knife and a bread knife and you have the basic tools for almost every cutting task in the kitchen.
The knife comes with a lovely walnut handle and black pakka wood ferrule. Brand: Yoshimitsu Blacksmith: Yoshimitsu Brothers Location: Nagasaki Construction: Hammer Forged San Mai Edge Steel: Blue #2 Cladding: Stainless Steel Engraving: Hand Stamped Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 2.8 ozs / 74g Blade Length: 150 mm Overall Length: 272 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 34 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2pe16||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-165mm-236.png||||||Yoshimitsu Blue #2 Petty 165mm||YAP-P165||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||135.000||135.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu brothers work in a small shop located just outside the city of Nagasaki. The city is in the Nagasaki Prefecture, on the west coast of Japan's Kyushu Island. The area is known for volcanoes, forested offshore islands, and hot-spring spas.
We have always enjoyed working with the five brothers as they produce some of our more popularly priced knives. One such knife is the Blue #2 Petty 165mm. The blade is made from a core of Hitachi Blue Paper #2 steel. Blue Steel #2 has the same carbon content as White #2, with the additional elements Chromium and Tungsten. With these additional ingredients, Blue Steel #2 blades can potentially have better edge retention and durability. The inner core is covered with a stainless steel to increase strength and aid with ease of maintenance. The bead blasted lower blade path offers a nice contrast to the polished upper face and edge.
The Yoshimitsu Blue #2 Petty 165mm is a great mid-length knife that can be applied to many cutting tasks around the kitchen, whether they are slicing, dicing, or more specialized work like garnish preparations. And at its affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives. Brand: Yoshimitsu Blacksmith: Yoshimitsu Brothers Location: Nagasaki Construction: Hammer Forged San Mai Edge Steel: Blue #2 Cladding: Stainless Steel Engraving: Hand Stamped Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 3.2 oz (91 g) Blade Length: 166 mm Total Length: 303 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2pe21||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-210mm-269.png||||||Yoshimitsu Blue #2 Petty 210mm||YAP-P210||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||150.000||150.000 ||||||||||||1||1||1||0||||||||210mm petty knives are all-around kitchen warriors. They are the perfectly sized blade for use in a home kitchen where cutting board real estate is at a premium. These knives are also a perfect tool for line cooks who need something versatile and easy to handle. They can tackle just about any cutting task and will also work well as a fillet or boning knife. Line cooks especially like these.
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price. Brand: Yoshimitsu Blacksmith: Yoshimitsu Brothers Location: Nagasaki Construction: Hammer Forged San Mai Edge Steel: Blue #2 Cladding: Stainless Steel Engraving: Hand Stamped Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 3.6 ounces Blade Length: 205 mm Total Length: 342 mm Spine Thickness at Base: 1.8 mm Blade Height: 38.3 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yobl2tape12||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-tall-petty-120mm-233.png||||||Yoshimitsu Blue #2 Tall Petty 120mm||YAP-T120||shopbysteel > blue2steel > yobl2 > ||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||130.000||130.000 ||||||||||||1||1||1||0||||||||This is one that would find favor in many professional and home kitchens. Combining a short length of a petty knife, with a tall heel height makes for a blade of multiple uses. This little guy can do so many things that it really is a jack of many trades.
The Yoshimitsu Blue #2 Tall Petty can slice, chop, or cut almost any ingredient while still being small enough for fine work, such as garnishes and chiffonades. What sets it apart from other paring knives or petties is the blade height of up to 42mm, which is between 5 and 10mm taller than most other knives of this length.
These knives are constructed from Hitachi Blue #2 steel, which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge. They have a blacksmith finish which includes minor scratches and hammer dents but they cut great!
The knife comes with a lovely walnut handle and a black pakka wood ferrule. Brand: Yoshimitsu Blacksmith: Yoshimitsu Brothers Location: Nagasaki Construction: Hammer Forged San Mai Edge Steel: Blue #2 Cladding: Stainless Steel Engraving: Hand Stamped Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 2.5 oz (71 g) Edge Length: 124 mm Total Length: 248 mm Spine Thickness at Base: 2 mm Blade Height: 39-42 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-119.png||||||Yoshimitsu Fugen White #1||||shopbysteel > white1steel > ||Shop by Steel > White #1 Steel > ||||||||||||||||0||1||0||0||||fuwh1pe12 yofuwh1tape1 fu1pe15 yofuwh1ho15 fuwh1na16 yofuwh1bu17 yofuwh1sa17 fuwh2gy18 yofuwh1kicl1 yofugy21 yofuwh1gy24 yofuwh1ki24 yofuwh1tana yofuwh1su24 yofuwh1ki241 ||||We asked Yoshimitsu if they could do a more affordable, introductory line of knives and the Fugen brand is the result of these efforts. We hope you enjoy them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1bu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-bunka-170mm-464.png||||||Yoshimitsu Fugen White #1 Bunka 170mm||YW1B-B17U||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The Fugen line of kitchen knives is made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish, which not only protects the blade but also enhances the classic look of the knife.
This bunka is a small size, measuring just under 170mm, and can be used for various processing and preparation tasks. It is sharpened with a 50/50 bevel. The blade height is a generous 46mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple, very nice, oak octagonal handle with a burnt urushi finish. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil photo) Handle: Octagonal Oak Weight: 4.4 oz (126 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fuwh2gy18||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/fugen-white-2-gyuto-180mm-135.png||||||Yoshimitsu Fugen White #1 Gyuto 185mm||YW1B-G18U||shopbysteel > white1steel > yofuwh1 > ||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The new Fugen line of kitchen knives are made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and takes a fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with soft iron cladding. The covering features a kurouchi finish, which protects the blade while adding to the classic look of the knife.
This gyuto is a small size at 185mm and can be used on all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm which is quite tall in relation to the length. For those with small hands or a limited cutting area this is a wonderful balance.
The knife comes with a simple very nice wood octagonal-shaped handle with a urushi finish that is a big upgrade over the old one. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil shot) Handle: Burnt Oak Octagonal as pictured (not like the video) Weight: 4.7oz (134g) Blade Length: 188mm Overall Length: 325mm Spine Thickness at Heel: 3.0mm Blade Height at Heel: 49.4mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofugy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-gyuto-210mm-175.png||||||Yoshimitsu Fugen White #1 Gyuto 210mm||YW1B-G21U||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The Fugen line of kitchen knives are made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. The knives are really well put together and offered at a budget conscious price. Fugens are a perfect entry point into Japanese knives for many users. Line chefs and home cooks should consider this bargain of a blade when looking to make the transition to Japanese kitchen knives.
The inner core is fashioned from Shirogami #1 and is clad, san-mai style, with a soft iron laminate. The covering features a kurouchi finish which aids in protecting the blade while adding to the great look of the knife. Hitachi White Paper #1 steel is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones.
With a blade length of about 210mm, these chef knives are a perfect tool for most kitchens, being adept at tackling just about any cutting, chopping, or slicing task. This particular variety has a tall profile for extra finger-to-board clearance. The classic looks of the blade are matched to a burnt oak octagonal handle that compliments the hand-forged nature of the blade. This simple gyuto is a perfect entry point into the world of Japanese cutlery. Maker: Yoshimitsu Brand: Fugen Construction: Hammer Forged, San Mai Edge Steel: White #1 Cladding: Soft Iron HRC: 61 Edge Grind: Even Weight: 5.7 oz/ 162g Blade Length: 215mm Overall Length: 352mm Spine Thickness at Heel: 3.4mm Blade Height at Heel: 51.7mm New Handle. Trust pictures not video!||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-240mm-273.png||||||Yoshimitsu Fugen White #1 Gyuto 240mm||YW1B-G24U||resources > gyutos > gyutos240mm > waha24gy > ||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Hamono Company was founded by five brothers who made a name for themselves due to their use of Tamahagne steel, which they smelt themselves in a classic Tatara from locally sourced iron sands. We were drawn to theses makers because of their use of the old techniques like Tamahagane and hand forged awase (cladding), much of which is now performed by the big steel mills before sending the clad steel to their customers.
Now only one of their nephews survive and he has continued the business. The Fugen White #1 line he makes for us is constructed with an inner core of Hitachi White #1 steel, which is clad in a soft iron. This outer layer is left with its carbon coating to help protect the knife from corrosion and provide a surface with better food release. This coating is known as kurouchi. Of course, as the knife is not stainless steel, it will require drying between uses.
This is a classic gyuto in terms of its proportions and basic profile. It comes in at just over the advertised length at 245mm and has a nice height of 53mm for extra hand clearance. There is a flat area from the heel to almost the halfway point on the edge. The tip is very finely crafted and is quite thin behind the edge. The knife comes with a simple oval ho wood handle and plastic ferrule. Knife Brand: Yoshimitsu Fugen Blacksmith: Yoshida San Location: Shimabara, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (See choil shot) Knife Type: Gyuto Weight: 6.3 oz/ 206g Blade Length: 245 mm Overall Length: 400 mm Spine Thickness at Heel: 3.7 mm Blade Height at Heel: 50.5 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1ho15||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-honesuki-150mm-223.png||||||Yoshimitsu Fugen White #1 Honesuki 150mm||YW1B-H15U||resources > boning-knives > ||Knife Types > Boning Knives > ||90.000||90.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Fugen White #1 Honesuki 150mm. The Fugen line of knives is made for us by Yoshimitsu Hamono, a small blacksmith shop located north of Nagasaki, Japan. We have tasked them with producing a well-made and designed line of knives that can compete with many other brands, but at a much lower price point.
By utilizing Hitachi White Paper #1 steel and a soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long this knife is primarily used for boning poultry but can also be used as a petty knife to do basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Honesuki represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil shot) Weight: 3.7 oz (104 g) Blade Length: 150 mm Total Length: 290 mm Spine Thickness at Base: 3.5 mm Blade Height: 42.5 mm Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1kicl1||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiri-cleaver-180mm-188.png||||||Yoshimitsu Fugen White #1 Kiri Cleaver 195mm||YW1B-C18U||resources > cleavers > ||Knife Types > Cleavers > ||160.000||160.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Hamono are well known for their skill. As one of their main distributors outside Japan, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them. Our Kiri Cleaver saya does NOT fit this knife.
The blade is a cross between a cleaver and a bunka which is super fun to use. It can take the place of many of the knives in your kit. Finally, the urushi lacquer finish makes the handle nearly waterproof for years of reliable service. Knife Brand: Yoshimitsu Fugen Blacksmith: Yoshida San Location: Shimbara, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (See choil shot) Knife Type: Kiri Cleaver (Bunka/cleaver) Weight: 8.0 oz (228 g) Edge Length: 190 mm Total Length: 335 mm Spine Thickness at Heel: 3.7 mm Blade Height at Heel: 75.6 mm Handle: Burnt Oak Octagonal
The CKTG Kiri Cleaver Saya will not fit this knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1ki24||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-281.png||||||Yoshimitsu Fugen White #1 Kiritsuke 210mm||YW1B-K21U||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||126.000||126.000 ||||||||1.000 ||||1||1||1||0||||||||The Yoshimitsu Fugen White #1 Kiritsuke 210mm is an unusual blade. It combines the general proportions of a sujihiki with the overall shape of a classic kiritsuke. Kiritsuke knives are regarded as general purpose kitchen blades that were originally made with a single bevel. More recently, double bevel examples are finding favor with many chefs as they are easier to use and care for. But unlike most kiritsuke knives, this one has a very short blade height and is thus more a cousin to a sujihiki than a gyuto. The reverse tanto profile makes the pointed tip very nimble but also delicate, while the flat and thin profile lends itself to most slicing tasks.
White #1 steel is the material of choice for the core for several reasons. It is a very resilient steel that resists chipping while being relatively easy to sharpen. The steel also takes a really refined edge when put to the stones. We think Shirogami #1 is a perfect choice when balancing performance and budget.
The inner core of White #1 is covered, san-mai style, with a soft iron cladding which features a kurouchi finish. This aids in protecting the blade from corrosion and shocks while aiding food release. It also makes this sword-like knife even better looking. Considering all it has to offer, we think this attractive and versatile kitchen knife represents the highest level of price-to-performance ratios.
We have recently upgraded the handle to octagonal oak with a burnt urushi (lacquer) finish. Knife Brand: Yoshimitsu Fugen Blacksmith: Yoshida San Location: Shimbara, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 Reactive HRC: 61 Edge Grind: Even (see choil shot) Weight: 4.4 oz (124 g) Blade Length: 209 mm Total Length: 355 mm Spine Thickness at Base: 3.7 mm Blade Height: 39 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1ki241||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-301.png||||||Yoshimitsu Fugen White #1 Kiritsuke 240mm||YW1B-K24U||resources > kiritsukeknife > ki24andab > ||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||145.000||145.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Fugen White #1 Kiritsuke 240mm is a truly unique blade, blending the sleek proportions of a sujihiki with the distinctive shape of a traditional kiritsuke. With its short blade height, this knife leans more towards the functionality of a sujihiki, offering precision and control in slicing tasks. The reverse tanto profile enhances the nimbleness of the pointed tip, making it ideal for delicate work, while the flat and thin design ensures exceptional slicing performance.
Crafted with White #1 steel at its core, this knife offers a combination of resilience and ease of sharpening. Renowned for its ability to take a finely honed edge, Shirogami #1 strikes a great balance between high performance and affordability, making it an excellent choice for both professional chefs and home cooks.
The core is protected by a soft iron cladding in a traditional san-mai construction, featuring a kurouchi finish. This not only enhances the knife’s resistance to corrosion and shock but also adds a touch of rustic elegance while improving food release. With its functional design and refined aesthetic, this blade exemplifies an outstanding price-to-performance ratio.
To complement its craftsmanship, the knife is fitted with an upgraded octagonal oak handle featuring a burnt urushi (lacquer) finish, providing a comfortable grip and a stylish, durable touch. Knife Brand: Yoshimitsu Fugen Blacksmith: Yoshida San Location: Shimbara, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 Reactive HRC: 61 Edge Grind: Even (see choil shot) Weight: 5.7 oz (162 g) Blade Length: 243 mm Total Length: 388 mm Spine Thickness at Base: 3.5 mm Blade Height: 40 mm Handle: Burnt Oak Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fuwh1na16||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/fugen-white-1-nakiri-165mm-134.png||||||Yoshimitsu Fugen White #1 Nakiri 165mm||YW1B-N17U||shopbysteel > white1steel > yofuwh1 > ||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||100.000||100.000 ||||||||||||1||1||1||0||||||||The nakiri is a very popular knife used for processing vegetables. It features a rectangle-shaped blade with a square tip. The profile is flat or almost flat. This geometry makes it an idea choice for push cutting and chopping but not so good for rocking styles. The blades are customarily ground quite thin to avoid wedging or sticking in dense or hard vegetables.
The Fugen White #1 Nakiri is a classic nakiri in shape and grind. The blade length is about average for these knives, at 165mm. The height is similarly scaled at 48mm. It has a nice 50/50 symmetrical grind which, after a quick trip to the stones, provides a very sharp cutting edge.
Fugen knives feature inner cores of Hitachi White #1 steel which is encased in a soft iron cladding. The outer layer is left with its carbon coating to protect the knife from corrosion and provide a surface with better food release. Of course, the knife is not stainless steel and does require care with drying between uses. In keeping with the rustic look, we have specified an upgraded oak octagonal handle with burnt urushi finish.
The Fugen is a really well put-together knife which is offered at a budget-conscious price. It is a perfect entry point into Japanese knives in general or nakiris in particular. Line chefs and home cooks should consider this bargain of a blade when looking to take this step into a new style of kitchen knife. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil shot) Weight: 4.7 oz (132 g) Edge Length: 165 mm Total Length: 308 mm Spine Thickness at Base: 33 mm Blade Height: 48 mm Handle: Burnt Oak Octagonal (trust handle photos, not video)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fuwh1pe12||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/fugen-white-1-petty-120mm-141.png||||||Yoshimitsu Fugen White #1 Petty 120mm||YW1B-P12U||shopbysteel > white1steel > yofuwh1 > ||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||Running a scant 120mm blade length, the Fugen White #1 petty is the knife you will reach for whenever you need to pare or process smaller vegetables. At the same time, it is a great choice to get into those tight places in a piece of meat or poultry.
It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil shot) Weight: 2.3 oz 66 g) Blade Length: 119 mm Total Length: 250 mm Spine Thickness at Base: 2.8 mm Blade Height: 35.2 mm Handle: Oak Octagonal with Burnt Urushi Finish (trust the photos, not what's shown in the video)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|fu1pe15||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/fugenwhite-1-petty-150mm-114.png||||||Yoshimitsu Fugen White #1 Petty 150mm||YW1B-P15U||shopbysteel > white1steel > yofuwh1 > ||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||90.000||90.000 ||||||||||||1||1||1||0||||||||If you're interested in a good blacksmith made knife using traditional technique with a rustic finish these are a good place to start.
By utilizing Hitachi White Paper #1 steel with soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering, which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long and 35mm tall, this is a very typical petty-sized blade. As such, it can be used effectively in many tasks, including basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Petty 150mm represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil shot) Weight: 3.3 oz (94 g) Blade Length: 150 mm Total Length: 280 mm Spine Thickness at Base: 3.1 mm Blade Height: 35.4 mm Handle: Burnt Oak Octagonal (trust handle photos, not video)||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1sa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-santoku-170mm-291.png||||||Yoshimitsu Fugen White #1 Santoku 170mm||YW1B-S17U||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||120.000||120.000 ||||||||||||1||1||1||0||||||||The new Fugen line of kitchen knives are made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.
This santoku is a small size at 170mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 48.4mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple very nice oak octagonal handle with burnt urushi finiish that is a big upgrade over the old one. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (See choil shot) Knife Type: Santoku Weight: 4.5oz / 128g Blade Length: 169mm Overall Length: 310mm Spine Thickness at Heel: 3.2mm Blade Height at Heel: 48.4mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1su24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-sujihiki-240mm-372.png||||||Yoshimitsu Fugen White #1 Sujihiki 240mm||YW1B-J24U||resources > sujihikis > sujihiki240mm > ||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||145.000||145.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Fugen are well-priced handmade forged knives. While they are placed at the lower end of the cost scale, they perform admirably and will make a great introduction to the world of Japanese kitchen knives. The shaping on these knives is nicely executed and the performance belies the aggressive price. The out of the box edge is about average, but a quick trip to your favorite stones will result in a screaming sharp edge. We can sharpen the blade (extra charge) before shipping for those wanting a head start in the kitchen.
The knife is made with a Hitachi White #1 core and a soft iron cladding which retains the carbon forging scale for extra protection, enhanced food release, and good looks!
Sujihikis are basically two-sided yanagibas. They are used for slicing all kinds of raw and cooked proteins in one single action. The 240mm suji is a great size for those who don't have a ton of space in their kitchen. It is generally used for slicing, especially for sushi, but at this length it can be used for many more cutting tasks. The short height of the blade means that there is less friction when slicing and the blade draws through fish and boneless meat effortlessly.
The blade is mated to a simple octagonal-shaped handle with a lacquered finish. Knife Brand: Yoshimitsu Fugen Blacksmith: Yoshida San Location: Shimabara, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil shot) Weight: 5.4 oz (152 g) Blade Length: 252 mm TotalLength: 393 mm Spine Thickness at Base: 3.8 mm Blade Height at Heel: 38.2 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1tana||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-nakiri-299.png||||||Yoshimitsu Fugen White #1 Tall Nakiri 185mm||YW1B-N18U||resources > cleavers > ||Knife Types > Cleavers > ||150.000||150.000 ||||||||||||1||1||1||0||||||||The five brothers that run Yoshimitsu Hamono are well known for their skills, especially in the making of knives from Tamahagane Steel. This process is the most traditional way of steel making using a Tatara and smelting from sand iron collected from a river. As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them.
The blade is a cross between a nakiri and a cleaver; it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile. Knife Brand: Yoshimitsu Fugen Blacksmith: Yoshida San Location: Shimbara, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (See choil shot) Knife Type: Tall Nakiri (Small Cleaver) Weight: 7.3 oz (208 g) Edge Length: 189 mm Total Length: 323 mm Spine Thickness at Base: 3.5 mm Height: 75.7 mm Handle: Oak Wood with Urushi Finish, Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1tape1||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-petty-120mm-165.png||||||Yoshimitsu Fugen White #1 Tall Petty 120mm||YW1B-T12U||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||100.000||100.000 ||||||||||||1||1||1||0||||||||Running a scant 120mm blade length, the Fugen White #1 petty is the knife you will reach for whenever you need to pare or process smaller vegetables. At the same time, it is a great choice to get into those tight places in a piece of meat or poultry.
It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. Knife Brand: Fugen Blacksmith: Yoshimitsu Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Finish: Kurouchi Edge Steel: White #1 HRC: 61 Edge Grind: Even (see choil shot) Weight: 2.8 oz/ 78g Blade Length: 127 mm Overall Length: 254 mm Spine Thickness at Heel: 2.6 mm Blade Height at Heel: 37.9 mm Handle: Oak Octagonal with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yoshimitsu||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-74.png||||||Yoshimitsu Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||yoshimitsuas yobl2 yofuwh1 ||||Yoshimitsu hamono is a small blacksmith shop in southern Japan and mostly serves the area around Nagasaki. The business has been in continual operation since the time Abraham Lincoln was president. We are the first company in the United States to offer these excellent knives. They do most of their own cladding work by inserting the hard steel into soft iron. It’s these traditional methods that attracted me to this maker.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosabl2gy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-gyuto-210mm-279.png||||||Yoshito Saku Blue #2 Gyuto 210mm||FAB-G21U||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||189.950||189.950 ||||||||||||1||1||1||0||||||||The Yoshito Blue #2 Gyuto measures 210mm on the edge. This small, family run blacksmith shop is new to kitchen knife making even though they've been making farming and gardening tools for over 90 years. Based in Kumamoto, we are their first international customer selling kitchen knives. These knives are nicely made and hand engraved. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi-generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years. Brand: Yoshito Saku Blacksmith: Mr. Fukushima Location: Kumamoto Construction: San Mai Hammer Forged Edge Steel: Aogami #2 (Blue #2) Handle: Burnt Urushi Oak Octagonal HRC: 61-62 Edge Grind: Even Weight: 7.0 oz (200 g) Edge Length: 214 mm Total Length: 370 mm Spine Thickness at Heel: 4.0 mm Blade Height: 48.0 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shbl2na16||item-1||solidtemplate||shokufuknives||https://s.turbifycdn.com/aah/chefknivestogo/shin-saku-blue-2-nakiri-165mm-148.png||||||Yoshito Saku Blue #2 Nakiri 165mm||FAB-N16U||resources > japanese-knives > shokufuknives > ||Knife Types > Japanese Knives > Yoshito Saku Knives > ||159.950||159.950 ||||||||||||1||1||1||0||||||||This small, family run blacksmith shop is new to kitchen knife making even though they've been making farming and gardening tools for over 90 years. Based in Kumamoto, we are their first international customer selling kitchen knives. Their first effort are two of the most popular items made for Japanese families, the santoku and nakiri made with Blue #2 steel and a nice hardwood octagonal oak handle. These knives are nicely made and hand engraved. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi-generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years. Brand: Yoshito Saku Blacksmith: Mr. Fukushima Location: Kumamoto Construction: San Mai Hammer Forged Edge Steel: Aogami #2 (Blue #2) Handle: Oak Octagonal with Burnt Urushi Finish HRC: 61-62 Edge Grind: Even Weight: 5.8 oz (166 g) Edge Length: 161 mm Total Length: 313 mm Spine Thickness at Base: 3.4 mm Blade Height: 48.1 mm Pictures are correct--new handles as of 4/23/2021||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shbl2sa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/shofuku-blue-2-santoku-165mm-174.png||||||Yoshito Saku Blue #2 Santoku 165mm ||FAB-S16U||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||159.950||159.950 ||||||||||||1||1||1||0||||||||We recently found this small blacksmith shop based in Kumamoto that makes sickles, hoes, and other gardening and farming implements. They've been in business since 1923. Recently, they started Hocho production and this is the first knife they are producing for sale. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years.
The Yoshito Saku Blue #2 Santoku is made with Blue Paper #2 steel and is clad with a soft iron. The kurouchi finish is very attractive and quite smooth. There is also some nice hand engraved kanji adorning the blade face.
This is typical santoku in terms of shape and dimensions. It has a long flat section to the edge which gently curves up to the sheep’s foot tip. This knife will please push cutters in particular but will also appeal to users who like to rock, too!
There is a very simple and basic look to this knife which we find very attractive. The octagonal hardwood handle furthers this aesthetic and provides a very comfortable and secure grip to the knife. It's finished with a beautiful Japanese lacquer called "urushi," made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, and this protects the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work. Brand: Yoshito Saku Blacksmith: Fukushima-san Location: Kumamoto Construction: San Mai Hammer Forged Edge Steel: Aogami #2 (Blue #2) HRC: 62 Edge Grind: Even Handle: Urushi Oak Octagonal (New See Photos) Weight: 5.1 oz (146 g) Edge Length: 169 mm Total Length: 315 mm Spine Thickness at Base: 3.5 mm Blade Height: 47.3 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yosagisa16||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-ginsan-santoku-165mm-135.png||||||Yoshito Saku Blue #2 Tall Petty 120mm||FAB-TP12U||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||129.950||129.950 ||||||||||||1||1||1||0||||||||We recently found this small blacksmith shop based in Kumamoto that makes sickles, hoes, and other gardening and farming implements. They've been in business since 1923. Recently, they started Hocho production and this is the first knife they are producing for sale. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi-generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years.
The Yoshito Saku Blue #2 The finish is kurouchi on top and a nice wide bevel on the bottom. The oak octagonal handle is made has an Urushi finish on it to protect it from water and furthers this aesthetic with a nice two-tone that looks great with the rustic blade. Urushi is a traditional craft and is made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, protecting the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work. Brand: Yoshito Saku Blacksmith: Fukushima-san Location: Kumamoto Construction: San Mai Hammer Forged Edge Steel: Aogami #2 (Blue #2) HRC: 62 Edge Grind: Even Handle: Urushi Burnt Oak Octagonal Weight: 3.0 oz (86 g) Edge Length: 122 mm Total Length: 255 mm Spine Thickness at Base: 3.1 mm Blade Height: 40.4 mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shokufuknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/shokufu-knives-76.png||||||Yoshito Saku Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||yosagisa16 shbl2sa16 shbl2na16 yosabl2gy21 ||||This small, family run blacksmith shop has been making tools for farming and gardening for close to 90 years. Based in Kumamoto, we are their first international dealer to bring these nice, hand made knives to the international market.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yukusg2japok||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/yu-kurosaki-sg2-japanese-pocket-knife-99.png||||||Yu Kurosaki SG2 Japanese Folder||Kuro-Folder-Ironwood||specials > forknco > kurosakiknives > allkukn > ||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||425.000||425.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki SG2 Japanese Folder. This is a beautiful knife made by one of the top blacksmiths working in Japan.
Most of his production is kitchen knives but occasionally he offers unique, smaller runs of specialty items like this. We only have two of these to offer. Comes with a leather pouch and a gift box. Blacksmith: Yu Kurosaki Weight: 4.1 oz (118 g) Edge Length: 106 mm Total Length (blade extended): 240 mm Blade Height at Base: 26.3 mm Scales: Ironwood||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2kukn||item.||solidtemplate||yusakuknives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-knives-46.png||||||Yusaku Blue #2 Kurouchi||||resources > japanese-knives > yusakuknives > ||Knife Types > Japanese Knives > Yusaku Knives > ||||||||||||||||0||1||0||0||||inshse yubl2pe121 yubl2tape121 yubl2kupe15 yubl2ho151 yubl2bu18 yubl2kubu18 yubl2kicl181 yubl2na18cu yubl2bu16cu1 yubl2fu21cu yubl2gy21 yubl2gy212 yubl2ki24 yubl2tana18 ||||Yusaku Blue #2 Kurouchi Knives. The finish they use on these knives is called "kurouchi," which roughly translates to "black finish." The edge on these knives is made with Aogami #2 steel, also called Blue Paper #2, steel from Hitachi.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2bu18||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-bunka-180mm-696.png||||||Yusaku Blue #2 Kurouchi Bunka 165mm||MSA-B16U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Bunka 165mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!
The first offering is a nice 165mm bunka made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
We feel that this knife will appeal to many users, both professional and home-based. Weight: 4.7 oz (134 g) Edge Length: 171 mm Total Length: 305 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2kubu18||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-bunka-180mm-234.png||||||Yusaku Blue #2 Kurouchi Bunka 180mm||MSA-B18U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||170.000||170.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Kurouchi Bunka 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This bunka is made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and applies a very nice kurouchi finish on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Blue #2 Edge Grind: Even Weight: 5.4 oz (152 g) Edge Length: 183 mm Total Length: 312 mm Spine Thickness at Heel: 3 mm Blade Height: 44 mm Handle: Oak Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2bu16cu1||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-bunka-165mm-217.png||||||Yusaku Blue #2 Kurouchi Funayuki/Gyuto 185mm||MSA-F18U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Funayuki/Gyuto 165mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi, and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!
This offering is a nice 180mm funayuki/gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. Weight: 5.1 oz (144 g) Edge Length: 183 mm Total Length: 330 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2fu21cu||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-funayuki-210mm-custom-190.png||||||Yusaku Blue #2 Kurouchi Funayuki/Gyuto 210mm ||MSA-F21U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||180.000||180.000 ||||||||||||1||1||1||0||||||||A young blacksmith makes this Funayuki named Kousuke Muneishi, and he is a 3rd generation bladesmith heralding from Tosa Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm funayuki/gyuto made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi/Sand Blast Shinogi Edge Grind: Double Bevel (See Choil Photo) Weight: 6.3 oz (180 g) Edge Length: 215 mm Total Length: 360 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2gy21||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-gyuto-210mm-662.png||||||Yusaku Blue #2 Kurouchi Gyuto 210mm||MSA-G21U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||180.000||180.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Gyuto is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi/Sand Blast Shinogi Edge Grind: Double Bevel (See Choil Photo) Weight: 6.7 oz (192 g) Edge Length: 215 mm Total Length: 362 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2gy212||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-gyuto-210mm-665.png||||||Yusaku Blue #2 Kurouchi Gyuto 240mm||MSA-G24U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||190.000||190.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Gyuto 240mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 240mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home based. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi/Sand Blast Shinogi Edge Grind: Double Bevel (See Choil Photo) Weight: 8.0 oz (228 g) Edge Length: 242 mm Total Length: 395 mm Spine Thickness at Heel: 3.5 mm Blade Height: 49 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2ho151||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-honesuki-150mm-394.png||||||Yusaku Blue #2 Kurouchi Honesuki 150mm||MSA-H15U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||150.000||150.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Honesuki is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blacksmith heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This offering is a nice 150mm Honesuki made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. It comes with a Japanese octagonal handle with a traditional Urushi burnt finish.
Our honesuki sayas do not fit this knife. Get the blade guard instead. Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai / Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (See Choil Photo) Weight: 3.6 oz (102 g) Edge Length: 154 mm Total Length: 286 mm Spine Thickness at Heel: 4 mm Blade Height: 38 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2kicl181||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kiri-cleaver-180mm-435.png||||||Yusaku Blue #2 Kurouchi Kiri Cleaver 180mm||MSA-C18WU||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||235.000||235.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Kiri Cleaver is basically a tall nakiri with a tip in the style of a kiritsuke. It's made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blacksmith heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This offering is made especially for CKTG made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. This one comes with a beautiful blue Urushi octagonal handle. Please note that the kiri cleaver saya does not fit this knife well. Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai / Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (See Choil Photo) Weight: 9.6 oz (272 g) Edge Length: 183 mm Total Length: 329 mm Spine Thickness at Heel: 3 mm Blade Height: 74 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2ki24||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kiritsuke-240mm-178.png||||||Yusaku Blue #2 Kurouchi Kiritsuke 240mm||MSA-K24U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||190.000||190.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Kiritsuke is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work of (or produced by) Kousuke!
The first offering is a nice 240mm kiritsuke made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home based. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi/Sand Blast Shinogi Edge Grind: Double Bevel (See Choil Photo) Weight: 7.4 oz (210 g) Edge Length: 243 mm Total Length: 396 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2na18cu||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nakiiri-180mm-custom-358.png||||||Yusaku Blue #2 Kurouchi Nakiri 180mm||MSA-N18U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||170.000||170.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Nakiri 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
Yusaku Blue #2 Nakiri 180mm comes with a very nice octagonal handle made with burnt urushi finish that looks great and is easy to keep clean. Weight: 6.4 oz (182 g) Edge Length: 181 mm Total Length: 326 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Octagonal with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2pe121||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-petty-120mm-631.png||||||Yusaku Blue #2 Kurouchi Petty 120mm||MSA-P12U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||120.000||120.000 ||||||||||||1||1||1||0||||||||This Yusaku Blue #2 petty knife is made by a young, up-and-coming blacksmith named Kousuke Muneishi, a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based. The knife comes with a very nice oak octagonal handle with burnt urushi finish. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami (Blue Paper) Edge Grind: Even (See Photo) Weight: 2.4 oz (70 g) Edge Length: 120 mm Total Length: 260 mm Spine Thickness at Heel: 2 mm Blade Height: 31 mm Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2kupe15||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-petty-150mm-147.png||||||Yusaku Blue #2 Kurouchi Petty 150mm ||MSA-P15U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||140.000||140.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Petty represents the innovative craftsmanship of Kousuke Muneishi, a third-generation blacksmith emerging in the industry. Hailing from Tosa, Kousuke continues the legacy of Muneishi Cutlery Mfg, founded in 1955 by his grandfather for crafting farming and forestry tools. The company, now under his father's management, specializes in tools made primarily from Aogami #2 steel.
Kousuke, branching into kitchen cutlery, marks a new chapter for the family business, showcasing his growing expertise in blade-making. His debut creations have greatly impressed us, and we anticipate a fruitful long-term collaboration with this gifted artisan.
Named "Yusaku," these knives carry a special kanji on the blade, signifying the brand. Intriguingly, the last character 'Yu' can also be pronounced as 'Suke' in a name, while the first kanji, 'Saku,' means work. Hence, 'Yu-Saku' symbolizes the work or production of Kousuke.
These knives offer exceptional value, combining excellent craftsmanship, meticulous grinds, and a versatile design suitable for both professional chefs and home cooks. Each knife features a urushi-finished handle in a distinctive octagonal shape, enhancing both its aesthetic appeal and functionality. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami (Blue Paper) Edge Grind: Even (See Photo) Weight: 3.4 oz (96 g) Edge Length: 157 mm Total Length: 292 mm Spine Thickness at Heel: 3 mm Blade Height: 35 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2tana18||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-tall-nakiri-180mm-591.png||||||Yusaku Blue #2 Kurouchi Tall Nakiri 180mm ||MSA-N18WU||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||220.000||220.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Tall Nakiri 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over the management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm tall nakiri made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
We feel that this knife will appeal to many users, both professional and home-based. The knife has a beautiful urushi octagonal handle on it. It's a one-of-a-kind knife, hand-made by a single blacksmith, and would make a special addition to your kitchen. Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi Weight: 10.9 oz (310 g) Edge Length: 182 mm Total Length: 341 mm Spine Thickness at Heel: 4 mm Blade Height: 75 mm Handle: Octagonal with Urushi Finish||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2tape121||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-tall-petty-120mm-373.png||||||Yusaku Blue #2 Kurouchi Tall Petty 120mm||MSA-T12U||resources > japanese-knives > yusakuknives > yubl2kukn > ||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Tall Petty is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based. This knife is mated to an urushi -finished handle in an octagonal shape. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami (Blue Paper) Edge Grind: Even (See Photo) Weight: 2.9 oz (82 g) Edge Length: 125 mm Total Length: 252 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2na||item.||solidtemplate||yusakuknives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-66.png||||||Yusaku Blue #2 Nashiji||||resources > japanese-knives > yusakuknives > ||Knife Types > Japanese Knives > Yusaku Knives > ||||||||||||||||0||1||0||0||||inshse yubl2natape1 yubl2nape12 yubl2naho15 yubl2nabu16 yubl2bu181 yubl2fu16 yubl2nafu21 ||||Yusaku Blue #2 Nashiji. "Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (stainless clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2nabu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-165mm-13.png||||||Yusaku Blue #2 Nashiji Bunka 165mm||MAN-B16U||resources > bannobunkas > buknupto16 > ||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||130.000||130.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Nashiji Bunka 165mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.
The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade. Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Finish: Nashiji Edge Steel: Blue #2 Stainless Clad Edge Grind: Even Weight: 5.5 oz (156 g) Blade Length: 170 mm Overall Length: 322 mm Spine Thickness at Heel: 3.3 mm Blade Height at Heel: 44 mm Handle: Oak Urushi Octagonal Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Finish: Nashiji Edge Steel: Blue #2 Stainless Clad Edge Grind: Even Weight: 5.1 oz (144 g) Blade Length: 185 mm Overall Length: 330 mm Spine Thickness at Heel: 3.3 mm Blade Height at Heel: 46.8 mm Handle: Oak Urushi Octagonal Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Constrcution: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Stainless Clad Finish: Nashiji Edge Grind: Double Bevel (See Choil Shot) Weight: 6.1 oz (174 g) Blade Length: 214 mm Overall Length: 373 mm Spine Thickness at Heel: 3.2 mm Blade Height at Heel: 49.1 mm Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2naho15||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-honesuki-150mm-229.png||||||Yusaku Blue #2 Nashiji Honesuki 150mm||MAN-H15U||resources > boning-knives > ||Knife Types > Boning Knives > ||140.000||140.000 ||||||||||||1||1||1||0||||||||"Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2) carbon steel. Please dry the blade after washing it to prevent rust. Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai / Hammer Forged Edge Steel: Blue #2 Stainless Clad Finish: Nashiji Edge Grind: Even (See Choil Shot) Weight: 4.7 oz (136 g) Edge Length: 156 mm Total Length: 303 mm Spine Thickness at Heel: 4.0 mm Blade Height at Heel: 40.0 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2fu16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-funayuki-165mm-227.png||||||Yusaku Blue #2 Nashiji Nakiri 180mm ||MAN-N18U||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||150.000||150.000 ||||||||||||1||1||1||0||||||||A young blacksmith named Kousuke Muneishi makes this nakiri, and he is a 3rd generation bladesmith heralding from Tosa, Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with stainless cladding. He uses the san-mai method and this one has a sand-blasted finish (nashiji) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile to match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Constrcution: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Stainless Clad Finish: Nashiji/Sand Blast Shinogi Edge Grind: Double Bevel (See Choil Shot) Weight: 6.9 oz (196g) Blade Length: 181 mm Overall Length: 337 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 48.5 mm Handle: Oak Octagonal with Urushi Finish Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Finish: Nashiji Edge Steel: Blue #2 Stainless Clad Edge Grind: Even Weight: 2.9 oz (82 g) Blade Length: 123 mm Overall Length: 260 mm Spine Thickness at Heel: 3.1 mm Blade Height at Heel: 30.5 mm Handle: Oak Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2natape1||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-tall-petty-120mm-240.png||||||Yusaku Blue #2 Nashiji Tall Petty 120mm||MAN-T12U||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||120.000||120.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Nashiji Tall Petty 120mm. "Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (stainless clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2). Please dry the blade after washing it to prevent rust. Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai, Hammer Forged Finish: Nashiji Edge Steel: Aogami 2 (Blue Paper #2) Stainless Clad Edge Grind: Even (See Photo) Weight: 3.1 oz/ 90g Blade Length: 128 mm Overall Length: 263 mm Spine Thickness at Heel: 3.0 mm Blade Height at Heel: 42.3 mm Handle: Urushi Burnt Octagonal||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yusakuknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-knives-80.png||||||Yusaku Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||yubl2kukn yubl2na ||||Yusaku Knives are made by a young blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yusanwopr1||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-woodblock-prints-40.png||||||Yuuka san||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||yusanwopr jawoprbyyusa sawayobyyusa yusanst yusantato ||||Yuuka san is a woodblock print artist who lives and works in Japan. She has done a number of beautiful prints for Chefknivestogo as well as shirts and stickers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yusanst||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-sticker-111.png||||||Yuuka san Sticker||Yuuka-Sticker||links > ||Chefknivestogo Specials > ||0.990||0.990 ||||||||0.000 ||||1||1||1||0||||||||Yuuka san Sticker. This was made after she designed and produced a beautiful woodblock print for Chefknivestogo based on the Samurai Warrior Yoshitsune.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yusantato||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-tanugui-towel-56.png||||||Yuuka San Tenugui Towel||Yuuka-Tenugui||links > ||Chefknivestogo Specials > ||19.950||19.950 ||||||||||||1||1||1||0||||||||Yuuka San made us this beautiful tenugui towel from her past woodblock prints. Size is 90cm x 35cm. There is only a limited supply of them.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yusanwopr||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-woodblock-print-40.png||||||Yuuka San Woodblock Print “Yoshitsune”||Samurai-Warrior||links > ||Chefknivestogo Specials > ||180.000||180.000 ||||She named the new wood block print “Yoshitsune”, who really lived in about 850years ago in Kamakura Era and is still now a hero of a historical story. He was small & light, and such a person beat a very big & strong person called “Benkei” in Kyoto like a picture below.||||||||1||1||1||0||||||||Yuuka san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary. This one is of a samurai warrior.
She named the new woodblock print “Yoshitsune.” He lived about 850 years ago in the Kamakura Era and is considered a folk hero. Minamoto no Yoshitsune was small in size but lightning quick and he fought and beat another big, strong warrior named “Benkei” in Kyoto who then became his loyal follower. Yuuka san was inspired to make a block print depicting Yoshitsune in full armor at the moment of attack.
Yuuka san made 20 numbered prints in all. We took #1 for our office. The second photo is of her original drawing which she used to cut the wood block before printing. If you watch the video below you can see her making a small print for demonstration. Artist: Yuuka San Location: Miki City Japan Wood Block Print Size: 130mm x 180mm Frame size : 200mm x 275mm Signed with one Red Seal Numbered Prints with 1-20. Mat and Frame Included
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|zaaspe15||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/zakuri-as-petty-150mm-106.png||||||Zakuri AS Petty 150mm||Zkuri-AS-Petty||resources > japanese-knives > karakuknives > kaaskn > ||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||The steel used in these knives is one of the best carbon steels on the market. Aogami Super (AS) is known for its ability to take and keep a super sharp edge. It is also very reactive, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry.
This handle is an inexpensive walnut D Shape with a plastic ferrule to keep the cost down. Nothing special, but it does the job..
If you have not tried an AS knife, this could be your time to experience this super steel at a truly affordable price. Maker: Karaku Brand: Zakuri Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Cladding: Iron Finish: Kurouchi Weight: 2.5 oz (70 g) Edge Length: 152 mm Total Length: 292 mm Spine Thickness at Heel: 3 mm Blade Height: 28mm||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|zdp189steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/zdp-189-steel-72.png||||||ZDP-189 Steel||||shopbysteel > ||Shop by Steel > ||||||||||||||||0||1||0||0||||kanjoknives mazdst sukenari ||||ZDP-189 is one of the most recent developments in PM steels. It is extremely high in carbon and chromium, which makes it very expensive to manufacture. It is known for its amazing wear resistance and capability to be hardened to 67 HRC. This is one of the harder steels to sharpen by hand.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|||dts-data-end||
Average rating is 5
By: Sebastian
St. Paul MNVery happy with this bag. Great value. Great Deal.
0.3By: paige varea
new orleans,loouissianaGreat. Lots of space for all my cooking tools.
0.3By: Marcel Biesenbeek
Hoofddorp,The Netherlandsa good kniferoll,cheap but good
0.3By: kim bomford
melbourne,victoriagreat product and received quickly,thank you.
0.3By: kim bomford
melbourne,victoriagreat product and received quickly,thank you.
0.3By: jason t
osage beach,mojust received the bag and it’s great. material feels great. the logo is embroidered on not printed. no loose strings. zippers all work great. remarkable value.
0.3TOJIRO has a wide variety of knives and tools and this section is an eclectic selection of items that don't fit into our other categories.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tenuguiknives||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-knives-62.png||||||TOJIRO Tenugui Towel: Knives||F-376||newarrivals > ||New Arrivals > ||15.000||15.000 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This one is from our top supplier TOJIRO and is made with a knife blade design. It measures 34" x 14 1/4" (86 cm x 36 cm).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tetofl||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-flowers-54.png||||||Tojiro Tenugui Towel: Stars||F-377||knife-accessories > masks > ||Accessories > Tenugui Towels > ||14.950||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tojiro Tenugui Japanese Washcloth
This traditional Japanese tenugui features an elegant print of the Tojiro emblem. Originally used as a kitchen towel for drying dishes and glassware, it’s now appreciated for its versatility and style. Wrap it around your head or neck, hang it on the wall as décor, or use it as unique gift wrapping for a wine bottle—its uses are nearly endless.
Made from thin, plain-woven cotton, the fabric dries quickly and naturally. The edges are intentionally left unfinished to enhance its drying performance. If any fraying bothers you, simply trim the threads; they usually stop unraveling after about 1 cm.
For best results and to minimize color fading, hand wash before first use. It measures 34" x 14 1/4" (86 cm x 36 cm).||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovgchbo22tb||item-1||solidtemplate||tohaca||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-chucko-bocho-225mm-thin-blade-113.png||||||TOJIRO VG10 Chucko Bocho 225mm (Thick Blade)||F-922||shopbysteel > vg1stst > tohaca > ||Shop by Steel > VG1 Stainless Steel > TOJIRO Specialty Knives > ||175.000||175.000 ||||||||||||1||1||1||0||||||||TOJIRO VG10 Clad Steel Chucko Bocho 225mm (Thick Blade). This knife is made with VG10 core steel, clad by 13-chrome stainless steel. It provides excellent cutting action and is easy to maintain. The handle is made from comfortable natural wood. The knife is thick enough for more heavy use like cutting up chickens.
Our cleaver saya does not fit this knife. We recommend the blade guard instead.
TOJIRO is a large maker of knives in Sanjo City, Japan.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tovghagy18||item-1||solidtemplate||tovghase||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-180mm-225.png||||||TOJIRO VG10 HAMMERED Gyuto 180mm||F-1114||specials > linecooks > tojiro-knives > tovghase > ||Resources > For Professionals > TOJIRO Knives > TOJIRO VG10 HAMMERED > ||99.000||99.000 ||||||||||||1||1||1||0||||||||Another addition to the TOJIRO VG10 HAMMERED line of kitchen knives is this compact and practical gyuto. 180mm gyutos are as short as this style gets. At this length they are a great choice for chefs who prefer compact knives or who work with restricted board space. This petite cutter is also a great choice for prepping garnishes and other smaller items.
We find the combination of a VG10 core with the rustic look of the hammered kurouchi finish to be both practical and attractive. So while the knife is basic in terms of its finish and materials, it is a package that is easy to maintain and comfortable to use.
VG10 is, hands down, the most favored of all stainless steels in Japanese knife manufacturing. It is used by most makers, from the big guys to the smallest one-man shops. VG10 was developed by the Takefu Specialty Steels Company, so it only makes sense that most of the local smiths employ it. Tojiro endows these knives with some really well executed grinds that will surprise many with their abilities in hand and on the cutting board.
The TOJIRO VG10 HAMMERED Gyuto 180mm is a knife that comes in at a budget price but looks and feels like a much higher-priced item. A great starting point for anyone looking to enter the world of Japanese kitchen knives.
Tojiro is expert at getting the best out of VG10 stainless steel. Their excellent treatment of VG10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with a softer stainless steel, which is given a hammered kurouchi finish. This enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. It also aids with food release while adding a great aesthetic quality to the blade.
The knife is on the short side of the gyuto scale, coming in at 215mm. It is also very short in height at just 45mm at the heel. This results in a knife that is compact and light while providing the ability to take on smaller ingredients and delicate cutting tasks. So while the knife is simple in terms of its basic design and execution, it offers much in terms of abilities and quality at a really attractive price point.
Starting with a core of VG10 stainless steel, the blade is clad with a soft stainless steel layer, which protects the hard core and allows for easy maintenance and sharpening. The cladding is rather unusual in that it is both hammered and finished with a kurouchi coating. This adds to the knife’s practicality and aesthetic attributes.
VG10 is the most favored of all stainless steels in Japanese knife manufacturing and is employed by most makers, from the big guns to the smallest one-man shops. The steel was developed by the Takefu Specialty Steels Company, so it makes sense that most of the local smiths employ it.
The knife has really well-executed grinds that will surprise many, especially given the keen price point. A simple ho wood handle with an oval profile completes this well made and easy to maintain knife.
VG10 is, hands down, the most favored of all stainless steel in Japanese knife making, from the big boys to the smallest one-man shops. It was developed by the Takefu Specialty Steels Company so it only makes sense that most of the local smiths employ it.
We really like the combination of a VG10 core with the rustic look of the hammered kurouchi finish, all wrapped in a package that is easy to maintain and good to look at. The knife has some really well-executed grinds and it will surprise many with its abilities. The handle is basic but comfortable and offers a good balance.
In most respects it is standard nakiri fare in terms of its proportions and measurements: thin, tall, stout, and efficient in its given tasks. Don't mistake this seeming generalness as anything but high praise however. This knife performs, and it does so at a really fair price. A wonderful entry point into the world of Japanese kitchen knives.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.
Unusually, the inner core is given a cladding that is finished with a hammered kurouchi finish. This combination results in a blade that is super easy to maintain, offers superb food release, and has the rustic look that many people enjoy.
This is a well-proportioned santoku and a knife that will find favor in many home kitchens or with professionals who prefer a smaller chef-style knife for close quarters or detail work. Santokus are certainly finding a new legion of users in the west.
The knife is basic in terms of fine detail but it makes up for this in its abilities on the board. This knife performs, and does so with style and ease. Add in the very keen pricing and you have an affordable blade that can be a gateway knife or a do-it-all knife, or anything in between.
Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years, he has great experience in the art of blade-making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata. This last apprenticeship inspired Miyazaki-San to specialize in the Hakata-style knives we feature here.
This is the shortest of the knives we offer from him, and it is a real beauty in hand and in function. Very traditional looks coupled with a fascinating fire-forged kurouchi finish endow the knife with a purposeful air and efficient and easy-to-use functionality. It is a blade of many talents: great for regular push cutting and chopping and very adept at tackling finer ingredients and cutting tasks. We think you will enjoy this unique and fun-looking knife.
Each knife is made by hand so all measurements are approximations.
Each knife is handmade, so all measurements are approximate.
Each knife is made by hand so all measurements are approximations.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Gyuto. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
Each knife is made by hand so all measurements are approximations.
Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word "nakiri" translates into "knife for cutting greens." It is a thin blade with a tall profile, which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.
Each knife is made by hand so all measurements are approximations.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produce this knife. I manually insert Hitachi Aogami #2 steel into quality mild soft suminagashi cladding. I carefully made it annealed into the ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the hakata's original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Kiritsuke 200mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Kiritsuke 230mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade. Each one is unique.
Each knife is made by hand so all measurements are approximations.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Bunka knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm gyutos are the most popular size for home chefs or pros working in smaller spaces. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm kiritsukes are basically gyutos with an angled tip. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Nakiri knives are like mini cleavers and are excellent vegetable cutters. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Petty knives are small, general purpose knives that are great at all kinds of tasks and excel when cutting things in hand or using it to do small cutting chores. They are easy to handle and very responsive cutters.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Santoku knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile, which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to enhance both its food release capabilities and fine aesthetics.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 120g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Gyutos are a westernized version of the classic chef knife, used for everything in the kitchen as a jack-of-all-trades.
The lovely Damascus cladding is enhanced by a finely finished octagonal oak handle. This is an extremely versatile gyuto that has looks and a fit and finish as good as many higher-priced varieties.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 150g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsauhadana16||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus-10-hammered-damascus-nakiri-160mm-103.png||||||Tsunehisa AUS10 Hammered Damascus Nakiri 160mm||TA10-N160||resources > japanese-knives > tsunehisa > tsunehisaaus10 > ||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||130.000||130.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the flexibility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated corrosion resistance.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Bunkas are general-purpose knives and they're popular for a good reason. Home cooks love the angled tip and nice profile in an easy-to-control size. They are easy to use and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
The 180mm gyutos are among the most popular sizes for home chefs and pros alike. They are easy to handle and very responsive cutters. This knife has a pretty good flat spot from the heel, transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in the crowd.
210mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.
The Tsunehisa 240mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
240mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
The Tsunehisa 210mm kiritsuke featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
210mm kiritsukes are general-purpose knives and a very popular choice for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a nice octagonal handle, make this knife stand out in a crowd.
240mm Kiritsukes are versatile knives that can handle slicing, push- and pull-cutting, and other tasks in the kitchen. They have flat profiles and this one has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.
The Tsunehisa 165mm nakiri featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Nakiris are general-purpose knives that are one of the most popular sizes and shapes for Japanese home cooks. They are easy to handle and very responsive cutters. This knife is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
The Tsunehisa 135mm Petty featured here is made from AUS10 Stainless steel, which is very similar to AEB-L. It's good stuff.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
The Tsunehisa 165mm Santoku featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Santokus are general-purpose knives and they're popular for a good reason. Home cooks love the combination of a tall blade that is on the short side for easy control. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a sturdy octagonal handle, make this knife stand out in a crowd.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good-looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.
The blade is made with a core of G3 (Gin3 or Silver #3), which is excellent stainless steel. The outstanding attribute of G3 is how it echoes the character of Japanese carbon steels, with a hardness similar to Shirogami #2. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character, and ease of maintenance makes it a great choice for those who don’t want the added work required by a full carbon blade. The core steel is clad with softer stainless steel for added strength and resistance to shocks. The hand-chiseled kanji is a lovely addition to this great-looking gyuto.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain resistant. Being clad with a softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complement the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful gyuto for pro or home chefs who are seeking a great all-around cutter with easy to maintain attributes and top shelf performance.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain-resistant. Being clad with softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complements the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful kiritsuke for the pro or home chefs who are seeking a great all-around cutter with easy-to-maintain attributes and top-shelf performance.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tsunehisa4||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-nakiri-165mm-357.png||||||Tsunehisa G3 Migaki Nakiri 165mm||TG3M-N165||resources > nakiri-knives > wahana > ||Knife Types > Nakiris > Wa Handled Nakiris > ||130.000||130.000 ||||||||||||1||1||1||0||||||||Introducing Tsunehisa Hamono's lovely nakiri, sourced from reputable OEMs in Tosa. Renowned for their value and top-quality steels, they've chosen the highly regarded G3 stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The nakiri's flat edge and ample finger clearance make it perfect for push cutting, while its exceptional edge geometry effortlessly tackles the toughest ingredients. The rosewood and black pakkawood handle adds elegance and comfort. A great, low-maintenance nakiri at an attractive price. Please note the knife has a new handle. Trust the photos.
At 135mm, the Tsunehisa G3 Migaki Petty falls into the medium length range of these style of knives. It is a very versatile cutting tool, whether on a board or in hand. The knife also has the ability to tackle garnishes and artistic style cutting tasks with ease. This is a stout and rigid knife that flies though herbs and other small items. The blade is fairly stiff and has a nice profile that allows for a bit of rock chopping.
The knife comes with a really nice oval shape handle made from rosewood and maple. It is perfect for both left- and right-handed users. The handle is as well finished as the blade itself. All around this is a great petty at a very attractive price.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.
For those venturing into the realm of Japanese kitchenware, this striking gyuto deserves serious consideration as an initial acquisition.
For those contemplating an entry into the universe of Japanese kitchen knives, this appealing Tsunehisa gyuto warrants strong consideration for a spot on their list.
SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding. The blade face is adorned with some fine kanji characters engraved on the blade.
The Tsunehisa SRS13 Nakiri is fairly average in terms of size and proportions. It measures 163mm at the edge and the blade height of 52mm allows for ample board-to-hand clearance. This nakiri is a really great all-around kitchen knife. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tssrstsa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-santoku-165mm-230.png||||||Tsunehisa SRS13 Stainless Santoku 165mm||TSO-S165||resources > santokuknives > wahasa > ||Knife Types > Santokus > Wa Handled Santokus > ||110.000||110.000 ||||||||||||1||1||1||0||||||||The Tsunehisa SRS13 Santoku occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. It earns its name, santoku, from the Japanese meaning “three virtues.” Those three virtues are different depending on who you talk to, but we like the knife’s ability to cut, slice, and chop. Your definition may vary!
SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding. The blade face is adorned with some fine kanji characters engraved on the blade.
The Tsunehisa SRS13 Santoku is fairly average in terms of size and proportions. It measures 167mm at the edge and the blade height of 46.5mm allows for ample board-to-hand clearance. This santoku knife is a really great all-around kitchen blade. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.
VG10 is quality stainless steel that offers a nice cutting edge, good edge retention in full stainless steel. It sharpens easily and is just an excellent all-around steel for kitchen knives.
240mm gyutos are the most popular size for our knife enthusiast customers that want a knife that can do daily work. They're long enough for slicing tasks and tall enough with belly for both rocking a push cutting. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|tiwodoclst||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/tiger-wood-double-cleaver-stand-122.png||||||Two Slot Cleaver Knife Stand ||ZZZ||kitchen-knives > cckcleavers > ||Knife Brands > CCK Cleavers > ||40.000||40.000 ||||||||||||1||1||1||0||||||||This Knife Stand is designed to hold your knife or cleaver in a compact and convenient stand that can sit on your counter for easy access. A CKTG exclusive! The knives are sold separately. The stand is made with Sapele wood as of 8/21/2023 and measures about 10.5" x 3.5" x 1.5". The first slot is about 3.3 mm, and the second slot is about 5 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. It also has feet on the bottom and a magnet embedded in the bottom to make the blades stick a little and not move around. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, the bone chopper or similar. This stand does NOT fit the Big Rhino or the Butcher's Knife. Of course, it will also accommodate a large bread knife or a gyuto.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck2stknsh||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/cktg-2-step-knife-sharpener-80.png||||||Two Step Knife Sharpener Closeout Sale||CKTGGreen||links > ||Chefknivestogo Specials > ||4.950||9.950 ||4.950 ||||||||||1||1||1||0||||||||Sharpen your kitchen knives quickly and easily with this portable 2-stage knife sharpener. Designed for fast, effective edge maintenance, it features a tungsten carbide side for coarse sharpening and a ceramic side for polishing. Compact and durable, it’s the perfect knife sharpener for chefs, campers, and home cooks alike.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|nastho||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/universal-stone-holder-113.png||||||Universal Stone Holder ||123StoneHolder||links > ||Chefknivestogo Specials > ||30.000||30.000 ||||||
Average rating is 4.6
By: Russel Jones
SydneyExcellent quality stone holder,everythings moves smooth like it’s on ice. Great quality materials and does the job as intended!
0.3By: Alex
Woodlands,TXMuch better than using a cloth,also gives the perfect amount of height off the bench surface to sharpen all my knives.
0.3By: Houston
So. IlHalf dozen of these on the market. This is the third one I’ve bought and they are all ever so slightly different. This is on parr without the others. Missing the fifth star for the rubber smell. Doesnt bother me but others should be warned.
0.3By: Steven
Racineused with Shapton stones. Very solid,brilliant in it’s simplicity
0.3By: andrew
louisville,kyfulfills its purpose admirabley
0.3By: Mike
Iowasmooth and reliable,I’ve tired this item from other web sites and they are not even close to the quality of Mark’s. I highly recommend
0.3By: Aaron
Akron,OHNice item to use if your stone is a natural (as they can be uneven or small) or just every stone to add stability. And great service from Mark as normal.
0.3By: Tyler
Charlotte,NCHolds the stones well and gives good traction on the counter top. Only complaint is to make sure it is completely dry before storing. The treading on mine started to rust after the first use. After noticing this,I take extra care in cleaning it.
0.3By: Ronald Miller
Windsor,COGreat product. Holds the stone secure and up off the counter high enough to easily work the knife. No complaints
0.3By: roman allen sarmiento
las vegas,nvMust buy! Easy to use and sticks very well to practically any kitchen surface.
0.3By: Jeff
San Francisco,CAVery serviceable,though the adjustment nuts never spin smoothly on the threaded rod. No complaints once I get a stone into it. It’s wide enough for synthetics and most naturals I can afford.
Though a little more expensive,I much prefer the Suehiro single-rod ones over these for ease of adjustment and stability,especially for wide stones like the Meara.
0.3Though a little more expensive,I much prefer the Suehiro single-rod ones over these for ease of adjustment and stability,especially for wide stones like the Meara.
By: Potter
Alexandria,MNHolds stones firm without pressure points and the nonskid rubber keeps your stone from moving while you work. Worth the investment!
0.3By: chefsa
MAThe metal area rusts very easily,besides that does the job
0.3By: Mike
Los Angeles,CAThis is a very sturdy stone holder. My king stones and norton stones fit easily into the holder. After I use the holder I just make sure to dry it thoroughly so the steel rods don’t rust.
0.3The same artisans that bought us those beautiful West Japan Carbon Steel Skillets have come up with a classic knife roll that is so perfectly balanced, sized, and well-made, that we had to add it to our inventory.
This knife roll has six pockets to securely hold your knives and can accommodate a knife 19 inches in length. That is a long blade and it makes this roll particularly versatile. The quality of the denim is of the highest standards and the simple and elegant design is pure Japan!
Laid out flat the bag measures 24.5" x 19.5".||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|wejatocapa||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-pans-67.png||||||West Japan Tools Carbon Pans||||specials > forknco > shibataknives > ||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||||0||1||0||0||||shibataskillet wejadeknro shknst tikntapa ||||West Japan Tools||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|shibataskillet||item-1||solidtemplate||pans||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-steel-skillet-85.png||||||West Japan Tools Carbon Steel Skillet 30cm||ShibaSkillet||knife-accessories > pans > ||Accessories > Carbon Steel Pots & Pans > ||210.000||210.000 ||||||||5.000 ||||1||1||1||0||||||||While carbon pans and skillets have been around for centuries, they have not been so popular recently as people moved to stainless and non-stick pans. But recently these age-old throwbacks have entered a renaissance period as home cooks move to more classic ways of preparing and cooking food.
While there is a bit of skill required to get these pans up to speed, once there they can beat pretty much any other material as far as toughness, ease of cleaning, and general versatility. Once seasoned you will be amazed at how non-stick these pans are. Eggs slide around as if on ice! The hardest crust can be wiped away with a kitchen paper towel!
The West Japan Tools Carbon Steel Skillet is a very lovely variety based on a classic French skillet. What makes it unusual is the fact that it is made in a press but is then machined on the inner sides to reduce weight while retaining a heavy bottom. The handle is a work of sculptural art, as is the whole design.
These are true artisan quality items made in very limited number by a leading Japanese blacksmith. We have never seen anything quite like them or remotely as beautiful. A true collector's heirloom item.
Wooden Kyougi Note Pads – 4" x 3"
These unique notepads are made in Japan from ultra-thin sheets of natural wood, known as Kyougi. Traditionally used for food wrapping and packaging, Kyougi paper is made by shaving thin slices from wood blocks, resulting in a beautiful, smooth surface that’s unlike any standard paper.
Each pad contains dozens of sheets with a clean, organic finish and a subtle wood grain that adds warmth to your notes, gift tags, or table settings. They’re perfect for writing, sketching, or adding a natural touch to creative projects. Lightweight yet durable, these pads are great to keep on hand in the kitchen or at your desk.
Whether you’re jotting down recipes or writing a quick message, these Kyougi note pads offer a distinctive alternative to conventional paper—making them a thoughtful and practical gift for anyone who appreciates craftsmanship and design.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
The blade boasts a striking kurouchi (black) and tsuchime (hammered) finish, providing both aesthetic appeal and functional benefits, such as reduced food stickage. The handle is upgraded with an octagonal sakura (cherry wood) design and a black pakka wood ferrule for a perfect balance of elegance and comfort.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
Crafted from high-quality Ginsan stainless steel, our knives offer exceptional performance and durability. The finish, known as nashiji or "pear skin," gives the knife a unique and eye-catching appearance. Our photos speak for themselves - this knife is truly stunning.
But it's not just the appearance that sets our knives apart. We pay attention to every detail, from the hand-engraved designs by our skilled artisan, Akane san, to the beautiful calligraphy on the Yahiko logo on the box. The result is a knife that not only performs exceptionally but also looks and feels like a work of art.
Our sayas don't fit well. Choose the felt blade guard instead.
Unleash your culinary creativity with the versatile 170mm bunka knife. Known for its distinctive angled tip, this knife is perfect for precision tasks like intricate slicing, dicing, and mincing. Its razor-sharp edge and durable construction make it a must-have for any kitchen.
Unlike traditional nakiri knives, the bunka knife offers enhanced versatility, making it ideal for vegetables and proteins. The ergonomic handle ensures a comfortable grip, while the balanced design gives you complete control for effortless performance.
Elevate your cooking experience with the 170mm bunka knife--designed for chefs who demand both precision and style.
Engineered for versatility, this general-purpose gyuto excels at intricate slicing, dicing, and mincing. Its razor-sharp SUS440C stainless steel edge ensures long-lasting sharpness, while the mirror-hammered finish enhances both performance and aesthetics.
Designed with perfect balance and control, its ergonomic octagonal handle provides a comfortable, secure grip, making every cut smooth and effortless. Whether you're working with vegetables or proteins, this 180mm gyuto offers the precision you need to elevate your cooking experience.
Discover the perfect blend of tradition and innovation with our new nakiri knife. Designed for versatility and precision, this knife excels in slicing, dicing, and mincing, making it your ultimate kitchen companion.
Crafted from premium materials, this nakiri offers exceptional durability and edge retention. Whether you're a seasoned chef or a passionate home cook, this knife's ergonomic handle and balanced design promise comfort and control in every slice.
Upgrade your kitchen arsenal today, where precision meets artistry.
This blade is made with VG-10 stainless steel, which is a highly regarded stainless alloy used by many top knife manufacturers. This steel provides good corrosion and wear resistance while retaining the ability to produce a very sharp edge. The VG-10 core is clad with stainless damascus for great looks and excellent performance. The Yahiko gyuto is a perfect choice for first-time Japanese knife buyers who are intimidated by the maintenance regime required by high carbon steel blades. The edge of these knives is a symmetrical 50/50, so this gyuto works equally well for a right- or left-handed user. The knife is finished with a nice wenge octagonal handle with a black fuffalo horn ferrule.
The fit and finish of the blade and handle are of a high standard, equally matched by the excellent performance the knife is capable of. This is a knife that represents a high point in the price performance curve and one we highly recommend.
Yahiko knives are made in Sanjo City, Japan, to our specifications using a variety of steels. The 210mm gyuto featured here is stamped from VG-10 stainless steel, which has been heat treated to 60 Rockwell. The cladding is a very attractive stainless damascus.
VG10 is a highly regarded stainless alloy used by many top knife manufacturers. This steel offers good corrosion and wear resistance while still retaining the ability to produce a sharp edge. The edge bevel is 50/50, so this gyuto works equally well for a right- or left-handed user. It is a good choice for first-time Japanese knife buyers intimidated by high-carbon steel. It is also competitively priced for those looking to enter this specialized field.
This is one of our top recommendations in the entry-level Japanese knife arena. This knife comes with a great-looking wenge octagonal handle with buffalo horn ferrule.
The black urushi finished oak handle is not only visually appealing but also provides a comfortable and secure grip during use. The handle's finish helps protect it from water damage and other wear and tear, ensuring the knife's longevity.
Overall, the Yahiko Damascus Gyuto is a great investment for anyone looking for a high-quality kitchen knife that is both beautiful and functional. At its reasonable price point, it offers a great value for the quality of craftsmanship and materials used.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ya24gywa||item-1||solidtemplate||yavgdacugy21||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-240mm-gyuto-walnut-206.png||||||Yahiko VG10 Gyuto 240mm||YVG-G240||resources > japanese-knives > yahikoknives > yavgdacugy21 > ||Knife Types > Japanese Knives > Yahiko Knives > Yahiko VG10 > ||129.950||129.950 ||||||||||||1||1||1||0||||||||You've just stumbled upon what will certainly be our best-selling wa gyuto on the site. The Yahiko 240mm wa gyuto is made with good quality VG-10 stainless steel that is heat-treated to 60 Rockwell. It sharpens very well and holds its edge. It also comes with a wenge octagonal handle with buffalo horn ferrule. Yahiko is the name of a mountain in western Japan where this blade is made exclusively for CKTG.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
This is a nicely proportioned blade, and with a height at the heel of about 47.5 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
This is a nicely proportioned blade, and with a height at the heel of about 50 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
This is a nicely proportioned blade. It is not a super thin, and would be considered more of a middleweight. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at an attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made red sandalwood and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Considering the very low price point, this knife is well made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and together with the good looking kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for protracted uses.
We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule.
Blue #2 steel is a very popular alloy for good reason. While it takes a bit more effort to sharpen than its White Paper sibling, it will hold that edge longer. It is also slightly better with corrosion resistance than the White steel.
This is a classic petty in terms of length, while it is somewhat taller than other similar length knives. It is also a bit heavier than most in this size range. This weight is the result of a more robust profile and grind. In turn this affords the blade a nice stiff characteristic.
We have made this fine petty available with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.
Each knife is made by hand so measurements will vary.
Average rating is 4.8
By: Eric
Chapel Hill,NCI ordered this knife as an inexpensive (relatively) foray into the world of white steel. I am very impressed. The blade has a great grind and I was able to put a very sharp edge with minimal work on 1k and 4k stones. OOTB edge was not stellar,but the beauty of white steel is that a dull edge is an easy problem to fix! Very pleased with the look of the kurouchi and the performance of the blade.
0.3By: Bulent
CincinnatiOOTB it is not killer sharp. But when you sharpen it,it can take a wicked edge. It is a 5 star knife for the price you pay. Also I must say,great customer service. Special thanks to Mark. I will buy from you again.
0.3By: andy
philly paNice light knife in great steal but rather rough grind and thick behind the edge. That being said thin this bad boy out and fix the geometry a bit and you have a great work horse. Busted down a case of roasters with no problem with no chipping. If you want a great piece of steel you can make fit your needs for the price it’s tough to beat. I sanded the ho and tunged the heck out of it and I must say I love this knife. Took a lot of work but I think it’s worth it.
0.3By: Alex
LouisianaThis is a great knife for every-day use. The blade is wide and sturdy; the knife well-balanced in the hand. The blade takes an easy edge and holds it well. After some use,the kurochi takes on a lovely patina. This is a reasonably-priced knife to use and enjoy daily.
0.3Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yawh1kicl18||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-kiri-cleaver-180mm-241.png||||||Yamashin White #1 Kiri Cleaver 180mm||YS-LBU180W-OW||resources > cleavers > ||Knife Types > Cleavers > ||240.000||240.000 ||||||||||||1||1||1||0||||||||Discover the genuine craftsmanship of the Yamashin White #1 Kiri Cleaver, a traditional Japanese kitchen knife series celebrated for its affordability without compromising quality. Crafted with the esteemed white-paper steel blade (white #1) through a hammer-forging process, these knives are a staple in many Japanese kitchens, cherished by discerning chefs for their daily culinary tasks. Renowned for their exceptional sharpness and durable edge, these knives offer an unparalleled cutting experience. Ideal for those eager to explore the finesse of a premium Japanese knife, the Yamashin Kiri Cleaver is your perfect introduction. Maintenance is effortlessly straightforward: simply ensure the blade is dry after use and avoid prolonged exposure to water or acidic substances. With time, the knife acquires a unique patina, enhancing its rustic allure.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.
The Yasunori bunka is a fun and functional kitchen knife. It combines many of the attributes of a nakiri and santoku in a package that is both versatile and efficient. At 165mm, it is a short blade. There is a gentle curve to the belly almost along the entire length of the edge.
It is constructed with a core of Blue #2 carbon steel with an outer layer of a softer stainless steel. It is quite light and together with the short blade length makes for a very nimble cutter. The blade face has been given a nice horizontal brush finish and is decorated with some good-looking, hand-chiseled kanji. The blade is attached to a traditional octagonal handle made from walnut and pakka wood.
This is a really well executed item which has many features not found on knives at this price point. Highly recommended.
Rather than using cost-saving methods like kurouchi finishes and cheap handles, his blades feature attractive brushed lower blade roads and hairline finishes. He even hand engraves the fine kanji script that decorates the blade.
He uses Blue #2 as the core steel which is then covered with a soft stainless awasi. Adding a stainless outer layer reduces maintenance to a minimum and strengthens the blade while reducing weight. Of course, you will need to keep it dry and clean between uses as the core carbon steel will rust if left wet.
This is a classic funayuki in that it has a fairly flat blade profile with relatively little belly. It is a short knife, which is a great complement or replacement for a gyuto or chef knife. It really is a jack of all trades in the kitchen and a bargain for what it represents in materials and execution. We are very pleased to be the first seller of these interesting knives in the USA.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
These nice quality knives are a real bargain! They feature Blue #2 steel as the core with a soft stainless cladding to protect and strengthen the cutting steel. The blade is finished with a nice hairline finish and some fine hand-chiseled kanji. It is supplied with a well-made walnut and pakka wood handle.
Yasunori is a very small blacksmith shop located in central Japan and they make knives primarily for their domestic market. CKTG is their first retail customer outside of Japan and we're always excited to bring unique items from small blacksmiths that you can't find anywhere else.
This small knife has big aspirations and will fulfill many roles in your kitchen. The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly which will excel with push and pull cutting. The santoku is a wonderful all-around slicer and dicer that is becoming a first-choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
We really like the grinds of this knife, along with the interestingly formed shinogi, most rare in this price range. The Blue #2 core is clad with a soft stainless steel in the san-mai style of awase. The spine is nicely tapered to the tip and the hand engraved kanji really adds to the look and value. Fit and finish are really good at this price and the handle is well made and fitted. An outstanding value in every way.
The blade is a mid-length 210mm, which many chefs deem the perfect size for almost every normal kitchen task and kitchen space. It has a good height-to-length ratio for better hand-to-board clearance. The blade is mated to a stainless bolster which in turn is attached to the black western handle. Three rivets are used to attach it to the tang. This is a well-made chef knife that is easy to maintain, and it takes a good edge and holds it. The handle feels comfortable and the overall balance is really well achieved. Add all this to a very fair price and we believe this is a strong new addition to the Yasunori catalog.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance.
None of our sayas fit this knife.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance.
They recently changed the handles for us, so trust the photos, not the video.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from rosewood and colored pakka wood.
This is a stout blade with a fair amount of heft to it. Like all Sakai knives, it also runs a bit shorter than advertised.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Our first batch of knives contains kurouchi versions, which are made from Blue #1 steel and have a soft iron jigane featuring a very smooth finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. This is highlighted by a more intricate cladding line between the hagane and jigane compared to other makers, with more core steel exposed.
Tanaka-san has employed Blue Paper #1 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 62-64 Rockwell and then applied a beautiful kurouchi finish. The smooth black forger’s scale finish aids in ease of maintenance while adding an aesthetic appeal that is hard to resist!
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a lovely kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
One of the most distinctive features of Tanaka’s knives is the unique clad-line between the hagane (core steel) and jigane (cladding), unlike anything you'll see from other makers. Additionally, his blades often showcase more exposed core steel, highlighting their precision and character.
The knives we proudly stock are crafted from Blue #1 steel, paired with a soft iron jigane that boasts an elegant kurouchi finish. The dark upper blade beautifully contrasts with the sandblasted lower face along the shinogi, creating a striking visual. Delicate hand-engraved kanji further elevate the refined aesthetic. Complementing the blade is a meticulously crafted octagonal handle made of rosewood and colored pakka wood, offering both style and comfort.
True to the Sakai tradition, these knives tend to run slightly shorter than advertised. Be sure to check the detailed specifications below for accurate measurements.
We’re thrilled to bring you these extraordinary knives, forged by the hands of a true master. Discover the artistry and functionality of Yoshikazu Tanaka’s creations—an investment in excellence for your kitchen.
Tanaka-san has employed White #1 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 61 and 62 Rockwell. The knife is topped off with a lovely wenge octagonal handle with a buffalo horn ferrule.
The versions we are stocking are made from White #2 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from oak wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
This batch of knives contains kurouchi versions. They are made from White #2 steel and have a soft iron jigane and a rough, blacksmith finish so he can make a great cutting knife at a large discount. Scratches and imperfections are the norm.
Tanaka-san has employed White Paper #2 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to 62 Rockwell and then applied the kurouchi finish.
This knife offers the perfect combination of form and function for the discerning cook. The blade provides ample stability and precision for even the most demanding kitchen tasks. The Yoshimi Hino brand name is a nod to the river that runs through Echizen and a testament to the exceptional quality of these custom-made knives.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The gyuto is 180mm with a blade height of 44mm. These knives really are great all-arounders. Their compact size belies their many abilities.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
This knife features a VG10 stainless steel core—one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The core is clad in a striking, multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the blade’s durability and stability.
It’s a perfect marriage of beauty and performance—ideal for chefs who value craftsmanship, aesthetics, and cutting efficiency in equal measure.
Bunkas are general-purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. These can be used any time a gyuto or santoku might be called for. Since bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
The Kato VG-10 Damascus wa-bunka is a well-balanced, well-made, and extremely fine-looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended.
VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.
This bunka is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Its great aesthetics and functionality are further enhanced by a well-balanced Western style rosewood color handle. This a very well made knife at a great price.
At 180mm, this Kato VG10 Suminagashi gyuto is as small as gyutos get. It is a good choice for lovers of shorter blades or those with restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and exhibits a fairly thin grind behind the edge.
The blade is constructed with a core steel of VG-10 stainless steel, which is prized for its excellent edge-taking and holding characteristics. VG-10 is stainless steel with a high carbon content of 1%. Trace elements include 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. The steel was first created by the Takefu Special Steel Company and is the most popular stainless steel used by the big Japanese knife manufacturers. The inner core, or hagane, is covered with multiple layers of nickel Damascus steel, which is then etched to reveal the stunning pattern.
Its good looks and balanced feel are further enhanced by a well-made oval rosewood handle with black pakka wood ferrule. This really is a beautifully constructed knife at a great price.
There are a few considerations that Kato-san adheres to with every fine blade he creates: quality in performance, ownership, and aesthetic. With these new VG-10 blades he has built these principles into this line of kitchen knives.
VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.
At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Its great aesthetics and functionality are further enhanced by a well-balanced Western-style rosewood handle. This is a very well-made knife at a great price.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
The Kato VG-10 Suminagashi gyuto measures 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly rounded belly so it's good for pushers and rockers. The blade height is almost 53mm which is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10 which will hold that sharpness very well.
These are great looking knives for sure. But they are also real performers. Kato-san knows no other way to make them!
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto measures in at 212mm, a perfect length for most kitchens and chefs needing a more compact-sized knife. The dimensions also make it better suited to tackling smaller ingredients or those requiring fine detail work. It has a nicely rounded belly so it's good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto is a perfect length for most kitchens and chefs needing a larger knife. The dimensions also make it better suited to tackling larger ingredients. It has a nicely rounded belly so it’s good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!
The 240mm gyuto is a popular size for home and professional chefs, with a 50/50 grind and thin spine and grind for both right- and left-handed users. The VG-10 steel core is wrapped in a suminagashi-style softer stainless steel outer layer, with an oval rosewood handle and black pakka wood ferrule. These principles of quality in performance, ownership, and aesthetics are reflected in Kato-san's VG-10 line of kitchen knives.
His dedication to his art can be seen in these fine VG-10 knives which look and feel way more refined than their price would suggest. Constructed with a core (hagane) of VG-10 stainless steel, outer layers (jigane) of softer stainless steel are forged to the hagane to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (damascus) finish which is etched to further enhance the damascus pattern.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into "knife for cutting greens." The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side.
This particular nakiri is a lovely example of the breed, featuring a great-looking Damascus blade coupled with an oval rosewood handle with a black pakka wood ferrule.
The nakiri featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled to the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi nakiri combines great looks, abilities, and value.
The Kato Suminagashi knives are constructed from a core of VG-10 stainless steel to which is added a layer of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 steel is a designation used for a particular type of stainless steel. VG-10 steel is a Japanese-made alloy that has found particular favor in the cutlery industry.
The 120mm petty is a great all-around kitchen knife for smaller products and smaller tasks like garnish preparation. It has a very slim blade that is ground in a symmetrical manner. Overall balance is really good, which is important with a blade of this type. VG-10 holds a good edge and is characteristically quite easy maintain and care for.
This petty comes with a really lovely western-style handle in a rosewood color. The fit and finish of the knife are as good as its looks.
The Kato VG-10 Damascus wa-petty is a well-balanced, well made, and extremely fine looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended.
This 150mm petty knife is ideal for precision tasks like peeling, slicing herbs, or trimming proteins. It features a traditional oval wa handle that feels comfortable and nimble in hand, making it a great choice for both professional chefs and home cooks.
The Kato VG-10 Damascus wa-petty offers a perfect balance of aesthetics, performance, and value. Hand-forged by a master blacksmith in Echizen, Japan.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless
- Cladding: Stainless Damascus
- Weight: 2.3 oz (66 g)
- Edge Length: 150 mm
- Total Length: 277 mm
- Spine Thickness at Base: 1.7 mm
- Blade Height: 30 mm
The Kato VG-10 Suminagashi line of knives has been created to fill the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for good reason. It has very good edge retention and is very wear and corrosion resistant.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks.
The santoku featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled with the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi santoku 180mm combines great looks, abilities, and value.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.
While the reverse tanto tip is the most obvious design element of the blade, it is the performance that really sets this knife apart. The edge profile is very much like a standard gyuto. A fairly flat profile favors chop and push cutting styles. The difference lies in the taller height, more like a santoku, which many people prefer to shorter height knives especially when a one-knife-does-it-all approach is favored. Then there is the tip. This great looking design element takes the bunka to another level. The tip allows for some really intricate detail work as well as the ability to have it ground super thin, for increased cutting performance.
The Yoshimi bunka is a great rendition of this style knife. It is made from SG2 PM steel. The inner core is clad with a soft stainless steel. It is a light and thin knife that performs as well as it looks...and those looks are quite something. The Damascus is stunning and matches the lovely rosewood handle to perfection. This is art and science and age-old techniques rolled into one beautiful package.
This new line of knives bearing his name is made from a very special steel called SG2. This is a high tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade. The cladding is a multi-layer Damascus construct that is quite beautiful in its execution and finish.
The 210mm gyuto is a popular size for many home and professional chefs. Its compact dimensions are perfect for smaller hands or work areas, but it is still large enough to take on almost every type and size of ingredient. The knife is well balanced and has a rigid feel to it. Coupled with a fine looking and well executed handle made from rosewood and pakka wood, this is an easy-to-care-for blade fit for any chef in any circumstance.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer Damascus stainless steel to further protect and strengthen the core. This is a stunning looker and its aesthetics echo the performance characteristics.
The blade is stiff and taut. It is a mid-length for gyutos and with its thin profile and light weight it is a nimble and dexterous cutter. The Yoshimi SG2 Gyuto 240mm is beautiful to behold and use, and highly recommended to any chef looking for a perfect combination of form and function.
Kato-san makes these blades from very special steel called SG2. SG2 is a modern, high-tech stainless steel made with a powdered metallurgical process that is often found in surgical instruments, metal cutting tools, and, of course, kitchen knives. It has very high edge retention while being fairly wear-resistant and easy to sharpen. The core alloy is clad with softer stainless steel to protect the inner core from shock and add strength to the blade. The cladding is a multi-layer Damascus construct that is beautiful in its execution and finish.
Nakiri knives are a fairly new look in the west but a staple in most Japanese kitchens. Their primary job is to process vegetables (“nakiri” means “greens” in Japanese), but they are also a very good option for other cutting tasks in the kitchen.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless steel, with a multi-layer Damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the Damascus on these knives is some of the nicest we have seen and, coupled with the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless with a multi-layer damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the damascus on these knives is some of the nicest we have seen and, coupled to the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.
This is an amazing steel for kitchen knives as it can be heat-treated to a high rating. The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The inner core of SG2 is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The santoku featured here is of average size at 165mm with a blade height of 46mm. These knives really are great all-arounders. Their compact size belies their many abilities. In fact, they are starting to replace gyutos and chef knives in many kitchens and knife rolls.
The stunning blade is matched to an octagonal handle made from rosewood with a dyed pakka wood ferrule.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer damascus stainless steel to further protect and strengthen the core. This is a stunning looker and its aesthetics echo the performance characteristics.
Beautiful to behold and highly recommended to any chef looking for a perfect combination of form and function.
We were the first US distributor to handle these wonderful creations which now run into 4 basic product groups.
The AS line is, as the name implies, made from the well-liked Aogami Super high carbon steel. Aogami Super steel is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63. The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong.
The Yoshimitsu AS bunka is average in length at 180mm and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you.
Aogami Super (AS) steel is composed of a high percentage of carbon and chrome. This increases the hardness of the blade along with overall toughness and corrosion resistance. The manganese content adds to the wear resistance while molybdenum helps in maintaining the steel’s strength during heating. Phosphorus, sulfur, silicon, tungsten, and vanadium are also present. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel. The inner core steel is covered with a softer iron (or “jigane”) in a san-mai construction.
Gyuto are the chef knives of Japan and this particular blade length lends itself to use in smaller kitchens and on countertops with restricted space. It is about average in weight but does have a spine thicker than some others in this size range. That spine does taper to a lovely thin tip. It is slightly on the tall side for those of you looking for some extra finger clearance.
The softer carbon steel cladding features a lovely kurouchi finish which protects and strengthens the inner steel while aiding in food release. A kurouchi finish occurs when the surface of the blade is blackened by an oxide film when it is put in the fire, made red hot and hardened. Though the black coloring can gradually disappear with repeated sharpening, it aids in corrosion resistance.
The ko-bocho blade (“ko” means small in Japanese) is 108mm long so it is well suited to performing small and intricate cutting jobs such as slicing garlic, chopping herbs, or mincing shallots. It excels at filleting smaller fish and Frenching ribs.
The Yoshimitsu nakiri is a great example of this ubiquitous Japanese knife. It is made from a highly regarded steel called Aogami Super (AS). The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish. Now with an upgraded walnut octagonal handle.
The Yoshimitsu santoku is average in length at 180mm. It also tips the scales at around the midpoint for santokus of this size. Santoku means three virtues in Japanese and the description refers to the three main cutting tasks which the knife performs so well: slicing, dicing, and mincing. The combination of a light, mid-sized blade and a well refined edge gives this knife a speed and dexterity that will surprise you.
This fun and functional knife resembles a cross between a cleaver and a traditional nakiri. It has the thin grinds normally associated with the vegetable cutter but it is tall like a classic Chinese cleaver. Large ingredients, big hands, or a simple desire for a taller blade are addressed with this versatile shape. It also makes food scooping a breeze.
The blade is made from the popular steel called Aogami Super (AS). This carbon rich alloy is then clad with a softer iron using the traditional san-mai construction. This gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish.
The blade is mated to an upgraded oak octagonal handle with burnt urushi finish.
The Yoshimitsu Blue #2 bunka is around 175mm at the edge and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you. Bunkas and their smaller brethren, ko-bunkas, are gaining in popularity in western kitchens for their compact size, flat profiles, and versatility. The reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts.
The five brothers who make up Yoshimitsu are making some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge.
A nicely realized octagonal handle made from walnut and black pakka wood round out this alluring package.
The Yoshimitsu brothers only use the best steels, as can be seen in their choice of Blue #2 for this selection of blades. Blue paper #2 is made by Hitachi Metals and is by far one of the most loved steels in the world of Japanese knives. It is a high carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to about 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier.
While it might look like a regular bunka, these are more correctly named hakata bocho knives. This is a regional variation of a bunka Bocho, which features a triangular pointed tip and a curved spine. The blade height of this particular example is 49mm, which allows for increased board clearance. The blade edge is quite flat, favoring push-style cutting techniques. Even though it is a fairly long knife, the pointed tanto-style tip adds the ability to process smaller foods and make intricate cuts in small items and garnishes.
The Yoshimitsu Blue #2 Gyuto 210mm is a great knife for both professional and home chefs. 210mm is a nice size for handling almost any ingredient, large or small. It has extra height for a knife of this length offering users good hand and knuckle clearance. The edge is ground evenly on both sides for ease of use and sharpening. There is a fairly flat belly which transforms to a well-defined curve to the slim tip. It has a look almost like a large santoku.
Looks and feel are of a high standard. The stainless steel outer layer is applied in the san mai method. The primary grind is well defined which leads to the shinogi and exposed Blue #2 steel edge. There is a slight gap between the neck and handle ferrule. This small gap or “machi” is traditional to Japanese knives and quite intentional. The attractive octagonal handle is made from walnut and black pakka wood.
The core steel of this knife is covered in a stainless steel outer layer for protection and strength. It also gives the knife a very welcome ease of maintenance characteristic as compared to other carbon knives. The fit and finish are well executed especially for a knife at this price point.
The blade is nicely ground to an even 50/50 edge. The profile is flat up to about two thirds along the edge which makes for a good rocker or push cutter. It has a very finely made tip and is quite thin at the base and behind the edge. It comes with a very well made walnut and black pakka wood handle.
We are the first retailers in the USA to offer this line of kitchen knives and we believe they will become a staple on our site and in many customers’ kitchens. Well-made and well-priced.
The Yoshimitsu Blue #2 Nakiri 165mm is made from a core of Hitachi Blue Paper #2 carbon steel. The nakiri we are featuring here is longer than the advertised length, 173mm, and is about average for knives of this style. It is a very square blade with very little radiusing of the tip. The height of 50mmm is also average for the breed. It is a thin blade however, with a heel thickness of just 1.8mm. This gives the knife a very responsive feel while still having the stiffness associated with most nakiris. Grind is 50/50 for use by left- or right-handed users. It comes with a nice octagonal oak handle.
The Yoshimitsu brothers utilize Blue #2 for this selection of blades. Blue paper #2, or Aogami 2, is made by Hitachi Metals and is by far one of the most popular steels in the world of Japanese knives. This high-carbon steel is known for its superior edge retention and its ability to take a more acute edge than White steel. The Blue steel is hardened to about 62 HRC and an outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a whole lot easier!
The Yoshimitsu Blue #2 Petty 150mm sits in the middle of petty lengths resulting in a blade with versatile characteristics. These knives can do so many things—slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes. Put that together with a standard chef knife and a bread knife and you have the basic tools for almost every cutting task in the kitchen.
The knife comes with a lovely walnut handle and black pakka wood ferrule.
We have always enjoyed working with the five brothers as they produce some of our more popularly priced knives. One such knife is the Blue #2 Petty 165mm. The blade is made from a core of Hitachi Blue Paper #2 steel. Blue Steel #2 has the same carbon content as White #2, with the additional elements Chromium and Tungsten. With these additional ingredients, Blue Steel #2 blades can potentially have better edge retention and durability. The inner core is covered with a stainless steel to increase strength and aid with ease of maintenance. The bead blasted lower blade path offers a nice contrast to the polished upper face and edge.
The Yoshimitsu Blue #2 Petty 165mm is a great mid-length knife that can be applied to many cutting tasks around the kitchen, whether they are slicing, dicing, or more specialized work like garnish preparations. And at its affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.
The Yoshimitsu Blue #2 Tall Petty can slice, chop, or cut almost any ingredient while still being small enough for fine work, such as garnishes and chiffonades. What sets it apart from other paring knives or petties is the blade height of up to 42mm, which is between 5 and 10mm taller than most other knives of this length.
These knives are constructed from Hitachi Blue #2 steel, which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge. They have a blacksmith finish which includes minor scratches and hammer dents but they cut great!
The knife comes with a lovely walnut handle and a black pakka wood ferrule.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish, which not only protects the blade but also enhances the classic look of the knife.
This bunka is a small size, measuring just under 170mm, and can be used for various processing and preparation tasks. It is sharpened with a 50/50 bevel. The blade height is a generous 46mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple, very nice, oak octagonal handle with a burnt urushi finish.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and takes a fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with soft iron cladding. The covering features a kurouchi finish, which protects the blade while adding to the classic look of the knife.
This gyuto is a small size at 185mm and can be used on all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm which is quite tall in relation to the length. For those with small hands or a limited cutting area this is a wonderful balance.
The knife comes with a simple very nice wood octagonal-shaped handle with a urushi finish that is a big upgrade over the old one.
The inner core is fashioned from Shirogami #1 and is clad, san-mai style, with a soft iron laminate. The covering features a kurouchi finish which aids in protecting the blade while adding to the great look of the knife. Hitachi White Paper #1 steel is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones.
With a blade length of about 210mm, these chef knives are a perfect tool for most kitchens, being adept at tackling just about any cutting, chopping, or slicing task. This particular variety has a tall profile for extra finger-to-board clearance. The classic looks of the blade are matched to a burnt oak octagonal handle that compliments the hand-forged nature of the blade. This simple gyuto is a perfect entry point into the world of Japanese cutlery.
Now only one of their nephews survive and he has continued the business. The Fugen White #1 line he makes for us is constructed with an inner core of Hitachi White #1 steel, which is clad in a soft iron. This outer layer is left with its carbon coating to help protect the knife from corrosion and provide a surface with better food release. This coating is known as kurouchi. Of course, as the knife is not stainless steel, it will require drying between uses.
This is a classic gyuto in terms of its proportions and basic profile. It comes in at just over the advertised length at 245mm and has a nice height of 53mm for extra hand clearance. There is a flat area from the heel to almost the halfway point on the edge. The tip is very finely crafted and is quite thin behind the edge. The knife comes with a simple oval ho wood handle and plastic ferrule.
By utilizing Hitachi White Paper #1 steel and a soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long this knife is primarily used for boning poultry but can also be used as a petty knife to do basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Honesuki represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them. Our Kiri Cleaver saya does NOT fit this knife.
The blade is a cross between a cleaver and a bunka which is super fun to use. It can take the place of many of the knives in your kit. Finally, the urushi lacquer finish makes the handle nearly waterproof for years of reliable service.
The CKTG Kiri Cleaver Saya will not fit this knife.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yofuwh1ki24||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-281.png||||||Yoshimitsu Fugen White #1 Kiritsuke 210mm||YW1B-K21U||resources > kiritsukeknife > kiupto21 > ||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||126.000||126.000 ||||||||1.000 ||||1||1||1||0||||||||The Yoshimitsu Fugen White #1 Kiritsuke 210mm is an unusual blade. It combines the general proportions of a sujihiki with the overall shape of a classic kiritsuke. Kiritsuke knives are regarded as general purpose kitchen blades that were originally made with a single bevel. More recently, double bevel examples are finding favor with many chefs as they are easier to use and care for. But unlike most kiritsuke knives, this one has a very short blade height and is thus more a cousin to a sujihiki than a gyuto. The reverse tanto profile makes the pointed tip very nimble but also delicate, while the flat and thin profile lends itself to most slicing tasks.
White #1 steel is the material of choice for the core for several reasons. It is a very resilient steel that resists chipping while being relatively easy to sharpen. The steel also takes a really refined edge when put to the stones. We think Shirogami #1 is a perfect choice when balancing performance and budget.
The inner core of White #1 is covered, san-mai style, with a soft iron cladding which features a kurouchi finish. This aids in protecting the blade from corrosion and shocks while aiding food release. It also makes this sword-like knife even better looking. Considering all it has to offer, we think this attractive and versatile kitchen knife represents the highest level of price-to-performance ratios.
We have recently upgraded the handle to octagonal oak with a burnt urushi (lacquer) finish.
Crafted with White #1 steel at its core, this knife offers a combination of resilience and ease of sharpening. Renowned for its ability to take a finely honed edge, Shirogami #1 strikes a great balance between high performance and affordability, making it an excellent choice for both professional chefs and home cooks.
The core is protected by a soft iron cladding in a traditional san-mai construction, featuring a kurouchi finish. This not only enhances the knife’s resistance to corrosion and shock but also adds a touch of rustic elegance while improving food release. With its functional design and refined aesthetic, this blade exemplifies an outstanding price-to-performance ratio.
To complement its craftsmanship, the knife is fitted with an upgraded octagonal oak handle featuring a burnt urushi (lacquer) finish, providing a comfortable grip and a stylish, durable touch.
The Fugen White #1 Nakiri is a classic nakiri in shape and grind. The blade length is about average for these knives, at 165mm. The height is similarly scaled at 48mm. It has a nice 50/50 symmetrical grind which, after a quick trip to the stones, provides a very sharp cutting edge.
Fugen knives feature inner cores of Hitachi White #1 steel which is encased in a soft iron cladding. The outer layer is left with its carbon coating to protect the knife from corrosion and provide a surface with better food release. Of course, the knife is not stainless steel and does require care with drying between uses. In keeping with the rustic look, we have specified an upgraded oak octagonal handle with burnt urushi finish.
The Fugen is a really well put-together knife which is offered at a budget-conscious price. It is a perfect entry point into Japanese knives in general or nakiris in particular. Line chefs and home cooks should consider this bargain of a blade when looking to take this step into a new style of kitchen knife.
It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish.
By utilizing Hitachi White Paper #1 steel with soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering, which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long and 35mm tall, this is a very typical petty-sized blade. As such, it can be used effectively in many tasks, including basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Petty 150mm represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.
This santoku is a small size at 170mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 48.4mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple very nice oak octagonal handle with burnt urushi finiish that is a big upgrade over the old one.
The knife is made with a Hitachi White #1 core and a soft iron cladding which retains the carbon forging scale for extra protection, enhanced food release, and good looks!
Sujihikis are basically two-sided yanagibas. They are used for slicing all kinds of raw and cooked proteins in one single action. The 240mm suji is a great size for those who don't have a ton of space in their kitchen. It is generally used for slicing, especially for sushi, but at this length it can be used for many more cutting tasks. The short height of the blade means that there is less friction when slicing and the blade draws through fish and boneless meat effortlessly.
The blade is mated to a simple octagonal-shaped handle with a lacquered finish.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them.
The blade is a cross between a nakiri and a cleaver; it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile.
It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish.
The Yoshito Saku Blue #2 Santoku is made with Blue Paper #2 steel and is clad with a soft iron. The kurouchi finish is very attractive and quite smooth. There is also some nice hand engraved kanji adorning the blade face.
This is typical santoku in terms of shape and dimensions. It has a long flat section to the edge which gently curves up to the sheep’s foot tip. This knife will please push cutters in particular but will also appeal to users who like to rock, too!
There is a very simple and basic look to this knife which we find very attractive. The octagonal hardwood handle furthers this aesthetic and provides a very comfortable and secure grip to the knife. It's finished with a beautiful Japanese lacquer called "urushi," made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, and this protects the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work.
The Yoshito Saku Blue #2 The finish is kurouchi on top and a nice wide bevel on the bottom. The oak octagonal handle is made has an Urushi finish on it to protect it from water and furthers this aesthetic with a nice two-tone that looks great with the rustic blade. Urushi is a traditional craft and is made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, protecting the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work.
Most of his production is kitchen knives but occasionally he offers unique, smaller runs of specialty items like this. We only have two of these to offer. Comes with a leather pouch and a gift box.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!
The first offering is a nice 165mm bunka made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
We feel that this knife will appeal to many users, both professional and home-based.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This bunka is made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and applies a very nice kurouchi finish on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!
This offering is a nice 180mm funayuki/gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm funayuki/gyuto made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 240mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home based.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This offering is a nice 150mm Honesuki made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. It comes with a Japanese octagonal handle with a traditional Urushi burnt finish.
Our honesuki sayas do not fit this knife. Get the blade guard instead.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This offering is made especially for CKTG made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. This one comes with a beautiful blue Urushi octagonal handle. Please note that the kiri cleaver saya does not fit this knife well.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work of (or produced by) Kousuke!
The first offering is a nice 240mm kiritsuke made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home based.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
Yusaku Blue #2 Nakiri 180mm comes with a very nice octagonal handle made with burnt urushi finish that looks great and is easy to keep clean.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based. The knife comes with a very nice oak octagonal handle with burnt urushi finish.
Kousuke, branching into kitchen cutlery, marks a new chapter for the family business, showcasing his growing expertise in blade-making. His debut creations have greatly impressed us, and we anticipate a fruitful long-term collaboration with this gifted artisan.
Named "Yusaku," these knives carry a special kanji on the blade, signifying the brand. Intriguingly, the last character 'Yu' can also be pronounced as 'Suke' in a name, while the first kanji, 'Saku,' means work. Hence, 'Yu-Saku' symbolizes the work or production of Kousuke.
These knives offer exceptional value, combining excellent craftsmanship, meticulous grinds, and a versatile design suitable for both professional chefs and home cooks. Each knife features a urushi-finished handle in a distinctive octagonal shape, enhancing both its aesthetic appeal and functionality.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm tall nakiri made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
We feel that this knife will appeal to many users, both professional and home-based. The knife has a beautiful urushi octagonal handle on it. It's a one-of-a-kind knife, hand-made by a single blacksmith, and would make a special addition to your kitchen.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based. This knife is mated to an urushi -finished handle in an octagonal shape.
The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2bu181||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-bunka-180mm-693.png||||||Yusaku Blue #2 Nashiji Bunka 180mm ||MAN-B18U||resources > bannobunkas > buknupto17an > ||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||170.000||170.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Nashiji Bunka 180mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel. The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2nafu21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-funayuki-gyuto-210mm-228.png||||||Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm||MAN-F21U||resources > gyutos > gyutos210mm > 21wahagy > ||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||190.000||190.000 ||||||||||||1||1||1||0||||||||This Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm is made from Blue #2 steel laminated with soft iron. Kousuke uses the san-mai method and sand-blasts the blade face to leave a nashiji (pear skin) finish. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with stainless cladding. He uses the san-mai method and this one has a sand-blasted finish (nashiji) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile to match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yubl2nape12||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-petty-120mm-13.png||||||Yusaku Blue #2 Nashiji Petty 120mm||MAN-P12U||resources > petty-knives > 120mmpettys > ||Knife Types > Petty Knives > 120-140mm Pettys > ||125.000||125.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Nashiji Petty 120mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.
The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.
She named the new woodblock print “Yoshitsune.” He lived about 850 years ago in the Kamakura Era and is considered a folk hero. Minamoto no Yoshitsune was small in size but lightning quick and he fought and beat another big, strong warrior named “Benkei” in Kyoto who then became his loyal follower. Yuuka san was inspired to make a block print depicting Yoshitsune in full armor at the moment of attack.
Yuuka san made 20 numbered prints in all. We took #1 for our office. The second photo is of her original drawing which she used to cut the wood block before printing. If you watch the video below you can see her making a small print for demonstration.
||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|zaaspe15||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/zakuri-as-petty-150mm-106.png||||||Zakuri AS Petty 150mm||Zkuri-AS-Petty||resources > japanese-knives > karakuknives > kaaskn > ||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||80.000||80.000 ||||||||||||1||1||1||0||||||||The steel used in these knives is one of the best carbon steels on the market. Aogami Super (AS) is known for its ability to take and keep a super sharp edge. It is also very reactive, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry.
This handle is an inexpensive walnut D Shape with a plastic ferrule to keep the cost down. Nothing special, but it does the job..
If you have not tried an AS knife, this could be your time to experience this super steel at a truly affordable price.