{"title":"Bespoke Japanese Knives by Tokushu Knife Malta","description":"\u003cdiv class=\"collection-description bespoke-eu\"\u003e\n  \u003cp\u003eA truly exceptional knife is a perfect harmony of two halves: a masterfully forged blade and a handle that balances its soul. The Bespoke Collection represents the absolute pinnacle of culinary personalization, featuring one-of-a-kind Japanese knives that cannot be found anywhere else in the world.\u003c\/p\u003e\n\n  \u003cp\u003eInstead of accepting standard factory configurations, our team hand-selects rare, premium wood and composite Wa-handles, meticulously matching them to specific blades based on weight distribution, aesthetic contrast, and ergonomic balance. Once a flawless pairing is made, the handle is custom-installed and secured entirely by hand in our specialized European workshop at the Excelsior Centre in Mosta, Malta.\u003c\/p\u003e\n\n  \u003ch3\u003eUncompromising Quality and Balance\u003c\/h3\u003e\n  \u003cp\u003eUnder the exacting quality control standards of our EU Operations Manager and Master Sharpener, John Muscat, each finished piece undergoes microscopic edge inspection and traditional hand-honing to ensure an unparalleled out-of-the-box cutting experience.\u003c\/p\u003e\n  \n  \u003cp\u003eBecause these handles are paired and fitted individually, every knife in this collection is a singular work of art—giving European chefs and collectors a tool that is uniquely theirs, delivered with fast, completely duty-free shipping across the EU.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"nigara-sg-strix-kurouchi-damascus-gyuto-210mm","title":"Nigara SG-STRIX Kurouchi Damascus Gyuto 210mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara SG-STRIX Kurouchi Damascus Gyuto 210mm\u003c\/strong\u003e pairs Nigara Hamono’s bold finishing work with a high-performance SPG-STRIX powdered stainless-steel core. The dark kurouchi upper blade, subtle hammered texture and flowing stainless Damascus cladding make this a visually distinctive knife, but the appeal is more than cosmetic: the thin edge, useful heel height and agile 210mm profile make it an excellent all-purpose chef knife.\u003c\/p\u003e\n\u003cp\u003eThis example is fitted with a one-of-one \u003cstrong\u003ePrisma Knife custom wa handle\u003c\/strong\u003e, combining figured wood with blue-green and rose-toned resin. The exact knife shown is the knife you will receive. The product is structured by handle so additional individually photographed variants can be added in the future.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-performance stainless core:\u003c\/strong\u003e SPG-STRIX offers excellent edge retention, high attainable sharpness and strong corrosion resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile 210mm profile:\u003c\/strong\u003e Long enough for efficient prep while remaining nimble for everyday home and professional use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistinctive Nigara finish:\u003c\/strong\u003e Kurouchi, hammered texture and polished Damascus create strong contrast without compromising cutting performance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne-of-one custom handle:\u003c\/strong\u003e The fitted Prisma Knife handle gives this example its own character and is represented by the product photographs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cp\u003eDesigned for general kitchen preparation including vegetables, herbs, fruit and boneless proteins. The gently curved profile works well for push cutting, slicing and controlled rocking, while the fine tip handles detailed work comfortably.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Aomori, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SPG-STRIX powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi, hammered and Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm class; cutting edge typically approximately 198–200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 49mm at the heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e Approximately 2.0–2.3mm at the heel; batch dependent\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Varies by selected option; current variant fitted with a Prisma Knife custom wa handle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eJapanese knives are finished by hand, so measurements may vary slightly between examples. Natural wood and resin patterns are unique.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry promptly after use. Do not use on bones, frozen food or hard cutting surfaces, and avoid twisting the edge in the cut. Maintain with a ceramic honing rod or fine strop as appropriate, and sharpen on whetstones when needed.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":49248781992193,"sku":null,"price":525.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-kurouchi-damascus-gyuto-210mm-prisma-handle-03-reverse_578b7565-fb96-4a17-b0c8-d3c0570a180c.jpg?v=1784400899"},{"product_id":"yoshikazu-tanaka-aogami-super-gyuto-255mm-prisma-handle","title":"Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife Handle","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eYoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife Handle\u003c\/strong\u003e is a rare, high-performance Sakai gyuto built around three levels of mastery: forged by legendary blacksmith \u003cstrong\u003eYoshikazu Tanaka\u003c\/strong\u003e, sharpened and finished by a master Sakai sharpener, and completed with a handcrafted \u003cstrong\u003ePrisma Knife wa handle\u003c\/strong\u003e. This is not a standard production gyuto. It is a special project knife made for cooks and collectors who want exceptional steel, classic Sakai geometry, and a handle that feels as special as the blade itself.\u003c\/p\u003e\n\u003cp\u003eAt the core is \u003cstrong\u003eAogami Super\u003c\/strong\u003e, one of the most respected Japanese carbon steels for edge retention, sharpenability, and aggressive cutting feedback. Heat treated to approximately \u003cstrong\u003e65 HRC\u003c\/strong\u003e, this gyuto is designed to take a very keen edge and hold it through serious prep. Compared with many stainless gyuto knives, Aogami Super feels more responsive on the stones and more lively on the board, making it a favorite for cooks who value precision and edge performance above low-maintenance convenience.\u003c\/p\u003e\n\u003cp\u003eThe blade features a traditional \u003cstrong\u003ekasumi finish\u003c\/strong\u003e, creating a soft misty contrast between the exposed carbon core and the cladding above it. At roughly \u003cstrong\u003e255mm\u003c\/strong\u003e, this gyuto gives excellent board coverage for slicing proteins, breaking down vegetables, and handling larger prep tasks with fewer strokes. With a tall heel around \u003cstrong\u003e57mm\u003c\/strong\u003e, it offers generous knuckle clearance and a confident feel for push cuts, chopping, and long slicing motions.\u003c\/p\u003e\n\u003cp\u003eThe custom \u003cstrong\u003ePrisma Knife handle\u003c\/strong\u003e elevates the entire build. Prisma handles are known for their careful material selection, clean fit and finish, and refined balance. On a blade of this caliber, the handle is not an afterthought—it is part of the final performance package, helping the knife feel stable, controlled, and visually striking in hand.\u003c\/p\u003e\n\u003cp\u003eThis is a carbon steel Japanese chef knife and should be treated with respect. Wipe it dry during use, avoid leaving acidic foods on the blade, and never use it on bones, frozen food, hard squash stems, or anything harder than you would comfortably chew. Optional sharpening by \u003cstrong\u003eChef John Muscat\u003c\/strong\u003e is available upon request for customers who want an additional Tokushu Knife Malta final edge refinement before delivery.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes this Yoshikazu Tanaka gyuto special?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife combines rare Aogami Super carbon steel, a traditional kasumi finish, high hardness around 65 HRC, master Sakai forging, expert sharpening, and a custom Prisma Knife handle. It is built for serious edge performance while still carrying the soul and feel of traditional Sakai craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but it is best for experienced home cooks or professionals who understand Japanese carbon steel knives. It rewards good technique with outstanding sharpness and edge retention, but it should not be treated like a German-style workhorse knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for an Aogami Super kasumi gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wipe the blade clean and dry during use, especially after cutting acidic ingredients. Do not leave it wet or dirty on the board. Over time, the carbon steel edge and soft iron cladding will develop a natural patina. For longer storage, apply a light coat of food-safe blade oil and store the knife safely in a saya, blade guard, or secure knife rack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 255mm gyuto best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 255mm gyuto is excellent for larger prep tasks where extra blade length improves efficiency. It works beautifully for slicing proteins, breaking down large vegetables, chopping herbs, and general chef knife work. The added length gives smoother draw cuts and better board coverage than a smaller 210mm gyuto.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener:\u003c\/strong\u003e Master Sakai sharpener Shotaro Nomura \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional Final Sharpening:\u003c\/strong\u003e Chef John Muscat available upon request\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Reactive iron cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasured Blade Length:\u003c\/strong\u003e Approximately 245mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 57mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight: \u003c\/strong\u003eSerious buyers contact us for specs. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Custom Prisma Knife handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Orientation:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e This is a reactive carbon steel knife. Hand wash only, dry immediately, and avoid dishwashers, soaking, bones, frozen foods, and twisting through dense ingredients.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Takahashi","offers":[{"title":"Default Title","offer_id":49248839663873,"sku":null,"price":795.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/CC8F1A1A-D18D-4FE8-A187-030671A9EF81_1_201_a.jpg?v=1783520667"},{"product_id":"daruma-hamono-ginsan-3-migaki-gyuto-210mm","title":"Daruma Hamono Ginsan #3 Migaki Gyuto 210mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eDaruma Hamono Ginsan #3 Migaki Gyuto 210mm\u003c\/strong\u003e is a refined stainless Japanese chef knife designed for cooks who want clean cutting performance, easy care, and a choice of handle styles. This Tokushu Knife Malta offering is available with \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e or \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e handles, giving European customers a semi-custom Japanese gyuto without the long wait of a full custom build.\u003c\/p\u003e\n\u003cp\u003eGinsan, also known as Silver #3, is one of the most respected stainless steels used in Japanese kitchen knives. It sharpens more like traditional carbon steel than many modern stainless options, takes a crisp edge, and offers excellent corrosion resistance for daily use. That makes this Daruma Hamono gyuto especially appealing for home cooks, chefs, and collectors who want serious Japanese knife performance without the extra maintenance demands of fully reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003eDaruma Hamono is a young Japanese knife brand from Hirosaki City in Aomori Prefecture, led by rising smith \u003cstrong\u003eAki Furukawa\u003c\/strong\u003e. Furukawa brings high-level grinding and finishing experience to this Ginsan line, resulting in a blade that feels light, precise, and clean through food. Our measured sample comes in at approximately \u003cstrong\u003e212mm along the edge\u003c\/strong\u003e, with a \u003cstrong\u003e50.8mm heel height\u003c\/strong\u003e and a blade-only weight of \u003cstrong\u003e114g\u003c\/strong\u003e. Fitted with either available handle, it is a nimble, balanced 210mm gyuto suited for the majority of kitchen prep.\u003c\/p\u003e\n\u003cp\u003eThe smooth \u003cstrong\u003eMigaki polished finish\u003c\/strong\u003e gives the knife a clean, understated look while helping it wipe down easily during service. The three-layer stainless-clad Ginsan construction provides the practical benefits European cooks often look for: edge performance, stainless convenience, and a versatile profile for meat, fish, fruit, and vegetables.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this Daruma Hamono Ginsan Gyuto suitable for professional chefs and home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 210mm gyuto is one of the most versatile Japanese chef knife sizes, making it practical for professional prep work and everyday home cooking. It is long enough for efficient slicing and chopping, but still compact enough for smaller kitchens, apartments, and European workspaces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes Ginsan #3 steel a good choice?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Ginsan #3 stainless steel is loved because it offers a very good balance of sharpness, edge feel, and corrosion resistance. It can take a fine Japanese edge while being much easier to maintain than reactive carbon steels such as White #2 or Blue #2.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Does this knife come with a handle?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Tokushu Knife Malta offers this knife with \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e or \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e handles, allowing you to choose the look and feel that best suits you. Availability is shown in the variant selector.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this stainless Japanese gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand with mild soap, dry immediately, and never put it in the dishwasher. Although Ginsan is stainless, it should still be treated like a high-performance Japanese knife. Avoid frozen food, bones, hard squash, twisting cuts, and scraping the board with the edge. For best results, use a knife-friendly cutting board and maintain the edge with proper sharpening or light stropping.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Daruma Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Aki Furukawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki City, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Ginsan #3 \/ Silver #3 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Three-layer san-mai construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki polished finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 212mm measured edge length, nominal 210mm class\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 1cm from Tip:\u003c\/strong\u003e 0.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length Before Handle Installation:\u003c\/strong\u003e 304mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade-Only Weight:\u003c\/strong\u003e 114g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Cypress and Horn or Amboyna Burl and Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 60–61 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Meat, fish, vegetables, fruit, herbs, and general kitchen prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; do not use on bones, frozen food, or hard materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Tokushu Knife","offers":[{"title":"Cypress and Horn","offer_id":49535667994881,"sku":null,"price":329.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":49535668027649,"sku":null,"price":329.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/daruma-hamono-ginsan-3-migaki-gyuto-210mm-05_917fed67-f04b-453e-ad16-cde7444faa53.jpg?v=1783439612"},{"product_id":"nigara-vg-xeos-tsuchime-gyuto-210mm","title":"Nigara VG-XEOS Tsuchime Gyuto 210mm (Edge Length 195mm)","description":"\u003ch2\u003eOverview: Nigara VG-XEOS Tsuchime Gyuto 210mm\u003c\/h2\u003e\n\u003cp\u003eThe Nigara VG-XEOS Tsuchime Gyuto brings together Nigara Hamono’s long blacksmithing heritage with a modern stainless powdered steel designed for strong edge retention, toughness, and easier care than carbon steel. This is a versatile Japanese chef’s knife with a thin, precise grind and a striking tsuchime Damascus finish.\u003c\/p\u003e\n\u003cp\u003ePlease note: although this is listed as a 210mm Gyuto, Nigara measures many of their knives from the tip to the machi. The actual cutting edge on this knife measures approximately 195mm, making it a slightly more compact and nimble gyuto while still offering the reach and profile expected from a chef’s knife.\u003c\/p\u003e\n\u003cp\u003eThis blade was paired at our Tokushu Knife Malta workshop with a select amboyna burl and horn wa-handle. The warm burl figuring gives the knife a custom, elevated feel while the horn ferrule adds a clean traditional transition into the blade. The result is a high-performance Nigara gyuto with a handle chosen specifically to complement the blade’s balance and visual character.\u003c\/p\u003e\n\u003ch3\u003eKey Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVG-XEOS Core Steel: Modern stainless steel with strong edge retention, good toughness, and easier maintenance than reactive carbon steel.\u003c\/li\u003e\n\u003cli\u003eTsuchime Damascus Finish: A hammered and layered finish that adds visual depth and may help reduce food drag during prep.\u003c\/li\u003e\n\u003cli\u003eCustom Malta Handle Pairing: Fitted with a select amboyna burl and horn wa-handle at our Tokushu Knife Malta workshop.\u003c\/li\u003e\n\u003cli\u003eCompact Gyuto Feel: Listed as 210mm by Nigara’s tip-to-machi measurement, with an approximate 195mm cutting edge for excellent control.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eListed Length:\u003c\/strong\u003e 210 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e  195 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e VG-XEOS Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime \/ Hammered Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Select Amboyna Burl with Horn Ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Fitting:\u003c\/strong\u003e Paired at Tokushu Knife Malta workshop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, proteins, herbs, and general chef’s knife prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Why is this called a 210mm gyuto if the edge is about 195mm?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Nigara often measures from the tip to the machi, rather than only the sharpened cutting edge. The cutting edge on this knife is approximately 195mm, giving it a slightly shorter, more controlled feel than some other 210mm gyutos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What makes VG-XEOS different?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e VG-XEOS is a modern stainless steel from the Takefu steel family. It is designed to offer strong edge retention and corrosion resistance while remaining practical for everyday kitchen use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is this knife fully stainless?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The blade uses stainless VG-XEOS core steel with stainless Damascus cladding, so it is much easier to maintain than carbon steel. It should still be washed and dried by hand after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What is special about the handle?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife was paired with a select amboyna burl and horn handle at our Tokushu Knife Malta workshop. Amboyna burl is prized for its rich figure and warm tone, giving each handle a unique appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: How should I care for this knife?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash only, dry immediately, and avoid bones, frozen foods, hard seeds, twisting cuts, or scraping the board with the edge. For best performance, use a quality soft cutting board such as Hasegawa, or end-grain wood.\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Amboyna Burl and Horn","offer_id":49527265460481,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":false},{"title":"Cypress and Horn","offer_id":49527265493249,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":true},{"title":"Blue Prisma","offer_id":49841207968001,"sku":null,"price":449.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-vg-xeos-tsuchime-gyuto-210mm-amboyna-burl-horn-handle-02.jpg?v=1783272392"},{"product_id":"nigara-sg-strix-damascus-hakata-kiritsuke-nakiri-with-amboyna-burl-handle","title":"Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri 167mm with Amboyna Burl Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri with Amboyna Burl Handle is a specialty Japanese kitchen knife that blends traditional Hirosaki craftsmanship with advanced powder metallurgy. Made by Nigara Hamono in Hirosaki, Japan, this 180mm hakata-style nakiri features an SPG STRIX powder stainless steel core hardened to approximately 65 HRC, giving it edge retention and cutting performance that rivals high-end carbon steels like Aogami Super, but with far less maintenance.\u003c\/p\u003e\n\u003cp\u003eThis knife is built for cooks who love clean push cuts, precise vegetable work, and the feeling of a thin, high-performance Japanese blade moving effortlessly through ingredients. The hakata-style nose gives the knife extra versatility compared with a standard nakiri, making it especially useful for tip work, detail cuts, and destroying onions with speed and control. The blade is finished with stainless Damascus cladding, a migaki tsuchime hammered matte polish, and Nigara’s machine-engraved mark, creating a look that is both refined and unmistakably modern.\u003c\/p\u003e\n\u003cp\u003eWe paired this blade with a stunning octagonal amboyna burl and horn handle, chosen slightly longer because the balance felt excellent in hand. The result is a visually striking, performance-driven tool that feels planted, comfortable, and agile on the board. This is not a German-style workhorse knife. It is thinner, harder, more precise, and more delicate. With proper care and technique, the performance is extremely rewarding.\u003c\/p\u003e\n\u003cp\u003eUse this knife on vegetables, herbs, fruits, and boneless proteins. Do not use it on frozen food, bones, hard squash stems, pits, shells, or anything harder than you can comfortably chew. Avoid twisting, prying, scraping ingredients with the cutting edge, or applying side-to-side pressure. For best results, pair it with a soft, knife-friendly cutting surface like a \u003ca title=\"Hasegawa Cutting Boards\" href=\"https:\/\/tokushuknife.eu\/collections\/hasegawa-cutting-board\"\u003e\u003cstrong\u003eHasegawa Pro Cutting Board\u003c\/strong\u003e \u003c\/a\u003eor similar professional-grade board.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is the Nigara SG-STRIX Hakata Kiritsuke Nakiri best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife is best for precise vegetable prep, push cuts, onion work, herbs, fruit, and clean slicing tasks. The tall nakiri-style blade gives excellent board contact, while the hakata-style tip adds extra control for detailed cuts and tip work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is SG-STRIX stainless?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e SG-STRIX is a high-performance powder stainless steel. It offers excellent edge retention, high hardness, and strong cutting performance while being much easier to maintain than reactive carbon steels. Like all quality knives, it should still be washed and dried by hand after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but it is best for home cooks who want a precise Japanese knife and are willing to use proper technique. It is not designed for rough chopping, twisting, scraping, or cutting hard ingredients. If treated correctly, it delivers extremely satisfying performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash and dry it by hand immediately after use. Do not put it in the dishwasher. Avoid cutting hard foods, bones, frozen items, or anything that could chip the fine edge. Use a soft cutting board and maintain the edge with careful stropping or professional sharpening when needed.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e Hakata Kiritsuke Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e San Mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SPG STRIX Powder Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Steel Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki Tsuchime Hammered Matte Polish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMark:\u003c\/strong\u003e Machine Engraved “Nigara Made”\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-Bevel, Even 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm (Measured tip to machi) \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 167mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height: \u003c\/strong\u003e50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 175g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Octagonal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Amboyna Burl and Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Length:\u003c\/strong\u003e 135mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Wash and dry by hand. Not dishwasher safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare Notes\u003c\/h2\u003e\n\u003cp\u003eThis is a high-hardness Japanese specialty knife designed for precision cutting. Do not cut frozen foods, bones, hard seeds, shells, or dense items that can damage the edge. Avoid twisting the blade during cuts, scraping food with the cutting edge, or using side-to-side pressure. For the best experience, use a soft cutting surface such as a Hasegawa cutting board.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49515471438081,"sku":null,"price":500.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-damascus-hakata-kiritsuke-nakiri-with-amboyna-burl-handle-01-main.jpg?v=1783162483"},{"product_id":"nigara-vg-xeos-tsuchime-gyuto-240mm","title":"Nigara VG-XEOS Tsuchime Gyuto 240mm (Blade Length 225mm)","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nigara VG-XEOS Tsuchime Gyuto 240mm is a high-performance Japanese chef knife built for cooks who want the reach and efficiency of a full-size gyuto with the easier care of modern stainless steel. Forged by Nigara Hamono in Hirosaki, Aomori, Japan, this knife combines advanced VG-XEOS stainless core steel with soft stainless cladding, giving it strong edge retention, excellent corrosion resistance, and a refined cutting feel without the maintenance demands of reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003eThe 240mm gyuto profile is ideal for slicing proteins, breaking down vegetables, push cutting herbs, and handling larger prep tasks with confidence. The tsuchime hammered finish adds visual texture and can help reduce food sticking during prep, while the thin geometry gives the knife a precise, lively feel on the board. This is a serious Japanese kitchen knife, not a heavy Western chef knife, so it rewards clean technique and should be used with care on a knife-friendly cutting board.\u003c\/p\u003e\n\u003cp\u003eThis listing is offered with different handle options as product variants, allowing you to choose the balance, grip feel, and visual style that best suits your kitchen. Handle material and weight may vary slightly by variant because each knife is finished by hand and fitted individually.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Nigara VG-XEOS Gyuto 240mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is an excellent choice for serious home cooks who want a larger Japanese chef knife with premium performance and low-maintenance stainless steel. The 240mm length gives more slicing power and board coverage than a 210mm gyuto, making it especially useful for larger vegetables, roasts, fish, and batch prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is VG-XEOS steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e VG-XEOS is a modern stainless knife steel from Takefu Special Steel, designed for strong edge retention, refined cutting performance, and improved corrosion resistance. It gives this Nigara gyuto a sharp, durable edge while remaining easier to care for than traditional carbon steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash only, dry immediately, and never put it in the dishwasher. Avoid frozen food, bones, hard squash stems, lobster shells, parmesan rinds, and twisting or scraping with the edge. Use a soft wooden, rubber, or professional synthetic cutting board to protect the edge and preserve the knife’s performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for professional kitchens?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Absolutely. The 240mm gyuto format, stainless construction, and strong edge retention make it a very practical professional prep knife. It is best for cooks who already understand Japanese knife technique and want a blade that feels fast, precise, and efficient through long prep sessions.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Aomori, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese Chef Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e VG-XEOS Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Soft Stainless Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime \/ Hammered Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e  225mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 397mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e  51mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Available in multiple handle variants\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 61-63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel, 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, boneless proteins, herbs, fruit, and general chef knife prep. This knife is not intended for bones, frozen foods, hard shells, twisting cuts, or rough chopping through dense hard ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e VG-XEOS is stainless, but stainless does not mean maintenance-free. Wash by hand, dry completely after use, and store safely with the edge protected. For best results, pair this knife with a soft, knife-friendly cutting board and avoid glass, stone, bamboo, or ceramic cutting surfaces\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Cypress and Horn","offer_id":49517506494721,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":49517506527489,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Knife Red and Black Handle","offer_id":49862522568961,"sku":null,"price":449.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-vg-xeos-tsuchime-gyuto-240mm-06.jpg?v=1783255591"},{"product_id":"nigara-vg-xeos-tsuchime-petty-150mm-edge-length-135mm","title":"Nigara VG-XEOS Tsuchime Petty 150mm (Edge Length 135mm)","description":"\u003ch2\u003eNigara VG-XEOS Tsuchime Petty 150mm\u003c\/h2\u003e\n\u003cp\u003eThe Nigara VG-XEOS Tsuchime Petty is a compact Japanese utility knife for precise prep, trimming, peeling, small slicing tasks, herbs, citrus, shallots, garlic, garnishes, and boneless proteins.\u003c\/p\u003e\n\u003cp\u003eForged by Nigara Hamono in Hirosaki, Japan, it uses VG-XEOS stainless steel for strong edge retention, corrosion resistance, and practical everyday care. The hammered tsuchime finish adds visual texture and can help reduce food drag.\u003c\/p\u003e\n\u003cp\u003eThe actual cutting edge is approximately 135mm, giving the knife a useful balance between in-hand control and small-board utility.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately. Do not use on bones, frozen food, hard shells, or glass, stone, or ceramic cutting surfaces. Avoid twisting, prying, or scraping the cutting board with the edge. Maintain the edge with proper sharpening or a \u003ca href=\"\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003equality leather strop\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Aomori, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Petty \/ Japanese utility knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e VG-XEOS stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless tsuchime cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal blade class:\u003c\/strong\u003e 150mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting edge:\u003c\/strong\u003e Approximately 135mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 62–63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e As shown in the selected product option\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eMeasurements and handle appearance may vary slightly because each knife is finished individually.\u003c\/small\u003e\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49527629021441,"sku":null,"price":349.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-vg-xeos-tsuchime-petty-150mm-4.jpg?v=1783281450"},{"product_id":"nigara-sg-strix-damascus-bunka-170mm","title":"Nigara SG-STRIX Damascus Bunka 170mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nigara SG-STRIX Damascus Bunka 170mm is a high-performance Japanese kitchen knife from Nigara Hamono in Hirosaki, Aomori, Japan. Built around SG-STRIX \/ SPG STRIX powder stainless steel, this bunka delivers outstanding edge retention, hardness, and cutting aggression while keeping the easier maintenance of stainless construction.\u003c\/p\u003e\n\u003cp\u003eThis knife features Nigara’s striking tsuchime Damascus finish, combining hammered texture with layered stainless cladding for a blade that looks dramatic without feeling overly delicate in daily prep. The bunka shape gives you the versatility of a santoku with the added precision of a kiritsuke-style tip, making it excellent for vegetables, herbs, garlic, onions, boneless proteins, and detailed tip work.\u003c\/p\u003e\n\u003cp\u003eFor Tokushu Knife Malta, this model is offered with different handle options, allowing you to choose the balance, look, and feel that best fits your kitchen. Depending on availability, handle options may include premium wa handles such as amboyna burl with horn ferrule, cypress with horn ferrule, mono ebony, or other upgraded custom handle pairings. Because handle material changes the final balance and weight, each knife may vary slightly.\u003c\/p\u003e\n\u003cp\u003eThe SG-STRIX core is hardened to approximately 64-65 HRC, giving this bunka exceptional edge life and a crisp, precise cutting feel. It is not a heavy German-style chef knife and should not be used for bones, frozen foods, hard squash stems, twisting cuts, or scraping ingredients with the edge. Used properly on a soft, knife-friendly cutting board, this knife rewards careful cooks with outstanding sharpness, control, and food prep speed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Nigara SG-STRIX Bunka good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is an excellent choice for serious home cooks who want a compact, precise, high-end Japanese knife with premium edge retention. It is especially strong for vegetable prep, herbs, garlic, onions, fruit, and boneless proteins. It does require proper Japanese knife care, but the stainless cladding and stainless powder steel core make it easier to maintain than reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 170mm bunka knife best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 170mm bunka is a versatile all-purpose Japanese knife. Compared with a santoku, the bunka has a sharper angled tip that gives extra control for detail work. It is great for push cutting, chopping, slicing, trimming, and precision prep. The flatter edge profile makes it especially comfortable for controlled up-and-down cutting rather than heavy rocking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for SG-STRIX powder stainless steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash and dry the knife by hand immediately after use. Do not put it in the dishwasher. Avoid bones, frozen food, glass boards, ceramic plates, and twisting cuts. To maintain peak sharpness, use gentle stropping and proper sharpening when needed. For best results, use a soft cutting board and store the knife safely when not in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is SG-STRIX stainless or carbon steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e SG-STRIX is a premium powder stainless steel. It offers very strong edge retention and high hardness while being more corrosion resistant than traditional carbon steels. It should still be cleaned and dried after use, especially in humid or coastal environments like Malta.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Aomori, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG-STRIX \/ SPG STRIX Powder Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Damascus Cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e San Mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 170mm class\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e Approx. 168-170mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle-to-Tip Length:\u003c\/strong\u003e 182mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e Approx. 310mm, depending on handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Varies by selected option; may include amboyna burl with horn, cypress with horn, mono ebony, or other premium wa handle options\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Octagonal Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approx. 64-65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Bevel:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, herbs, fruit, boneless proteins, fine tip work, and general kitchen prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot Recommended For:\u003c\/strong\u003e Bones, frozen food, hard shells, twisting cuts, scraping with the edge, or dishwasher use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare Notes\u003c\/h2\u003e\n\u003cp\u003eThis is a high-hardness Japanese powder steel knife designed for precision, not abuse. Always cut on a soft board, wash by hand, dry immediately, and store safely. In humid or coastal environments, a very light coat of food-safe knife maintenance oil can help protect the blade during longer storage.\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Amboyna Burl and Horn","offer_id":49530761740545,"sku":null,"price":495.0,"currency_code":"EUR","in_stock":true},{"title":"Cypress and Horn","offer_id":49530761773313,"sku":null,"price":495.0,"currency_code":"EUR","in_stock":true},{"title":"Indigo Dyed Handle","offer_id":49862511001857,"sku":null,"price":495.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-tsuchime-damascus-bunka-light-burl-2.jpg?v=1783336848"},{"product_id":"tokushu-knife-ginsan-3-tsuchime-damascus-santoku-165mm-amboyna-burl-handle","title":"Tokushu Knife Ginsan #3 Tsuchime Damascus Santoku 165mm - Amboyna Burl Handle","description":"\u003cp\u003eA capable everyday santoku made more distinctive through Tokushu Knife’s individually selected amboyna burl handles. Each knife is sold as an exact-handle variant, so the knife shown for your chosen option is the knife you will receive.\u003c\/p\u003e\u003cp\u003eThe 165mm blade is based on the well-regarded Tsunehisa Ginsan construction. Its Silver #3 stainless core takes a very keen edge, is straightforward to sharpen and is considerably easier to maintain than traditional carbon steel. This makes it an excellent first Japanese knife, while the thin, refined grind gives it the cutting performance experienced users expect.\u003c\/p\u003e\u003cp\u003eA hammered \u003cem\u003etsuchime\u003c\/em\u003e texture sits above layered Damascus cladding. We apply an etched matte finish that increases the visual contrast within the pattern without turning the blade overly reflective. The result is understated in normal light but reveals considerable depth when viewed from different angles.\u003c\/p\u003e\u003ch3\u003eWhy we like it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eExceptional thin grind for clean, low-resistance cutting\u003c\/li\u003e\n\u003cli\u003eGinsan #3 stainless steel is easy to maintain and pleasant to sharpen\u003c\/li\u003e\n\u003cli\u003eEtched matte finish brings out the Damascus layers\u003c\/li\u003e\n\u003cli\u003eVersatile 165mm santoku profile for vegetables, meat and fish\u003c\/li\u003e\n\u003cli\u003eIndividually photographed amboyna burl handles\u003c\/li\u003e\n\u003cli\u003eYou select the exact knife you will receive\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eSantoku\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e165mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eGinsan #3 \/ Silver #3 stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eStainless Damascus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eTsuchime with etched matte Damascus finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge\u003c\/th\u003e\n\u003ctd\u003eDouble bevel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eOctagonal amboyna burl wa handle with horn ferrule\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHand orientation\u003c\/th\u003e\n\u003ctd\u003eAmbidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eChoosing your handle\u003c\/h3\u003e\u003cp\u003eAmboyna burl is a natural material, so every handle differs in colour, figure and grain. Review the handle-reference photographs and select Handle 1, Handle 2 or Handle 3. Each option has a stock quantity of one.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher and do not use it on glass, ceramic, stone or metal cutting surfaces. Although the blade is stainless, good drying habits will keep the finish looking its best. Use a quality wooden or soft synthetic cutting board and sharpen on waterstones when required.\u003c\/p\u003e","brand":"Tokushu Knife","offers":[{"title":"Handle 1","offer_id":49855306563841,"sku":"TK-G3-TD-SAN165-AMB-01","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Handle 2","offer_id":49855306596609,"sku":"TK-G3-TD-SAN165-AMB-02","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Handle 3","offer_id":49855306629377,"sku":"TK-G3-TD-SAN165-AMB-03","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-ginsan-3-tsuchime-damascus-santoku-165mm-amboyna-variant-1-front.jpg?v=1784292541"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/Photoroom_20260703_151306.jpg?v=1783154578","url":"https:\/\/tokushuknife.eu\/collections\/bespoke-japanese-knives-by-tokushu-knife-malta.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}