{"title":"Wa (Japanese Style)","description":"\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Wa-Handle is a traditional Japanese handle. They tend to have a lighter overall feel and blade forward balance. They come in all types of wood with different collars. Generally, these \u003ca href=\"https:\/\/tokushuknife.com\/\"\u003eknives\u003c\/a\u003e have a tang that is around 3\/4 the length of the handle and is glued in place. Care for these handles is simple- if you notice it getting dry, apply some beeswax or mineral oil. For the professional cook, the natural oils from your hands may be enough to keep the handle in check since you usually are holding your knife for hours at a time. If a Wa-Handle is damaged it is not a cause for concern as it is quite easy to replace.\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e","products":[{"product_id":"moritaka-hamono-gyuto-aogami-super-210mm","title":"Moritaka Knives Aogami Super Gyuto 210mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eExperience the long-standing forging tradition of Moritaka Hamono with the Moritaka Aogami Super Kurouchi 210mm Gyuto. Handcrafted in Yatsushiro, Japan by a maker with more than 700 years of history, this Japanese chef knife combines a rustic kurouchi finish, Aogami Super carbon steel, and a comfortable octagonal walnut wa handle. The result is a sharp, responsive, and highly capable gyuto for daily prep, professional kitchen work, and serious home cooking.\u003c\/p\u003e\n\u003cp\u003eThe 210mm gyuto is one of the most practical sizes for European kitchens, offering enough blade length for slicing meat, chopping vegetables, mincing herbs, and preparing everyday meals without feeling oversized. The Aogami Super core is known for excellent edge retention and crisp sharpening feedback, while the soft iron cladding gives the knife its traditional forged character. This is a carbon steel knife, so it should be hand washed, dried immediately, and stored dry after each use.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this Moritaka 210mm gyuto suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 210mm blade length is versatile, manageable, and easy to use in most home kitchens. It is especially well suited for cooks who want a sharper, more precise alternative to a standard Western chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Aogami Super steel good for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Aogami Super, also called Blue Super steel, is valued for its sharp edge, strong edge retention, and excellent sharpening response. It is a great choice for cooks who want a high-performance carbon steel Japanese knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a carbon steel Japanese knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand only, dry immediately after use, and avoid leaving the blade wet or dirty on the counter. The soft iron cladding and carbon steel edge can develop a natural patina over time. For longer storage, apply a light coat of tsubaki oil to help protect the blade.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith: \u003c\/strong\u003eMoritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Yatsushiro, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Hand-Forged Warikomi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Even \/ Ambidextrous, see choil photo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Octagonal Walnut Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Black Pakka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 212mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 352mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 46.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 3.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 5 oz \/ approximately 142g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlease note that because Moritaka knives are handmade, individual dimensions, weight, finish, and handle fit may vary slightly from knife to knife.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248478658817,"sku":"KG-210","price":259.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/MoritakaGyuto2.jpg?v=1781200880"},{"product_id":"moritaka-hamono-240mm-as-kiritsuke","title":"Moritaka Knives Aogami Super Kiritsuke 240mm","description":"\u003ch2\u003eMoritaka Knives Aogami Super Kiritsuke 240mm\u003c\/h2\u003e\n\u003cp\u003eAre you still after that samurai dream and want a Japanese kitchen knife that has everything you need, and leaves out everything you don't? Try out a Moritaka Hamono and see why they have been in business for so long.\u003c\/p\u003e\n\u003cp\u003eSome people need to believe that the smith who forged their Japanese kitchen knife also forged samurai swords way back when, in order to conjure that fantasy we are all after of wanting to be a samurai. Well, Moritaka Hamono is about as close as it gets to that fantasy, having forged swords, now kitchen knives on the islands of Okinawa for the last ~725 years and 31 generations of experience.\u003c\/p\u003e\n\u003cp\u003eAbout the knife: this knife has a core steel of Aogami Super (Blue Super Steel) which delivers incredible sharpness and edge retention wrapped in a kurouchi finish. Moritaka-san's kurouchi finish is, in our opinion, one of the more distinguishable ones around. Maybe that 700 years of history has something to do with it.\u003c\/p\u003e\n\u003cp\u003eThere exist the three staple knives of Japanese cuisine (deba, yanagiba, usuba), and then there's the kiritsuke. Often portrayed as \"the master of all knives\" and traditionally single bevel though this one is double bevel, it was believed that only one person per professional kitchen could utilize this knife, the master. A knife which when in the hands of a skilled user, one could easily use to mince garlic or oblique cut scallions.\u003c\/p\u003e\n\u003cp\u003eAt 240mm and a very functional k-tip, this knife is as versatile as you allow it to be. From julienning spring onions to slicing your roast, a kiritsuke's beauty lies in the hands of the beholder.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFor the best out of the box experience we recommend adding on our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\" title=\"Knife Sharpening Service by Tokushu Knife\"\u003e\u003cstrong\u003esharpening service.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eFor up to 12 months of edge retention use with a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\" title=\"Hasegawa Cutting Board\"\u003eHasegawa Cutting Board\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Warikomi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Kurouchi Finished Iron Cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super Steel (Blue Super)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 65\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 192g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 390mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine at Heel:\u003c\/strong\u003e 3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Mid Blade:\u003c\/strong\u003e 1.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Walnut Octagonal\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248486883585,"sku":"SK-240","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/moritaka-aogami-super-kiritsuke-240mm-01.jpg?v=1791818288"},{"product_id":"moritaka-hamono-aogami-super-kurouchi-240mm-gyuto","title":"Moritaka Knives Aogami Super Gyuto 240mm","description":"\u003ch2\u003eMoritaka Aogami Super Kurouchi Gyuto 240mm\u003c\/h2\u003e\n\u003cp\u003eHand-forged by Moritaka Hamono in Yatsushiro, Japan, this 240mm gyuto combines a high-performance Aogami Super carbon-steel core with soft-iron cladding, a traditional kurouchi finish, and Moritaka’s stainless-steel tang construction.\u003c\/p\u003e\n\u003cp\u003eThe longer gyuto profile is well suited to slicing proteins, processing larger vegetables, chopping herbs, and high-volume prep. Aogami Super is valued for excellent edge retention, a crisp cutting feel, and responsive sharpening.\u003c\/p\u003e\n\u003cp\u003eThis is a reactive carbon-steel knife. Hand wash it, dry it immediately, and do not leave it wet or in contact with acidic food. A natural patina will develop with use.\u003c\/p\u003e\n\u003ch2\u003eWatch the cutting test\u003c\/h2\u003e\n\u003cp\u003eSee the Moritaka Aogami Super Gyuto 240mm cut sweet potatoes and regular potatoes in this hands-on demonstration from Tokushu Knife Malta. Watch the blade move through dense vegetables and see how the slices release during cutting.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; max-width: 315px; margin: 1.5em auto;\"\u003e\n\u003ciframe src=\"https:\/\/www.youtube-nocookie.com\/embed\/G-JUCBjH3MQ?rel=0\" title=\"Moritaka 240mm Gyuto vs Sweet Potato | Aogami Super Cutting Test\" width=\"315\" height=\"560\" loading=\"lazy\" referrerpolicy=\"strict-origin-when-cross-origin\" allow=\"accelerometer; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen style=\"display: block; width: 100%; height: auto; aspect-ratio: 9 \/ 16; border: 0;\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=G-JUCBjH3MQ\" target=\"_blank\" rel=\"noopener\"\u003eWatch the Moritaka 240mm gyuto cutting test on YouTube\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eRecommended setup\u003c\/h2\u003e\n\u003cp\u003eOptional professional sharpening is available through our \u003ca href=\"\/en-es\/collections\/sharpening-accessories\"\u003eMalta workshop services\u003c\/a\u003e. To help preserve the edge, use a knife-friendly surface such as a \u003ca href=\"\/en-es\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yatsushiro, 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 Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e Approximately 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e Approximately 47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e Approximately 2.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 167g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 65 HRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eMeasurements and finish may vary slightly because each knife is forged and finished by hand.\u003c\/small\u003e\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248496156929,"sku":"KG-240","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/Moritaka240mmGyuto.jpg?v=1781202148"},{"product_id":"tokushu-knife-hammertone-sld-hiraki-petty-165mm-custom-wa-handle","title":"Tokushu Knife Hammertone SLD Hiraki Petty 165mm – Custom Wa Handle","description":"\u003ch2\u003eTokushu Knife Hammertone SLD Hiraki Petty 165mm\u003c\/h2\u003e\n\u003cp\u003eThis long petty is made for cooks who want more reach than a conventional utility knife without stepping up to a full gyuto. Its narrow 165mm Hiraki profile works especially well for trimming proteins, portioning boneless meat, slicing fruit and shallots, and preparing small fish or shellfish.\u003c\/p\u003e\n\u003cp\u003eThe blade is produced for Tokushu Knife by \u003cstrong\u003eTadafusa in Sanjo, Japan\u003c\/strong\u003e. The SLD core is stainless-clad and hardened to approximately 62–63 HRC. SLD is a semi-stainless tool steel: it offers strong edge retention and good toughness while being easier to maintain than traditional carbon steel.\u003c\/p\u003e\n\u003cp\u003eA geometric diamond hammertone finish gives the blade its distinctive texture. Choose a custom octagonal wa handle fitted and finished in-house, or select Blade Only for your own handle fitting. Handle options include Amboyna and Horn, Amboyna Horn with Contrast, and Cypress \u0026amp; Buffalo Horn. Select a variant to view its photographs. The Blade Only option is supplied without a handle and requires secure handle fitting before use.\u003c\/p\u003e\n\u003ch3\u003eWhy choose this knife?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile 165mm profile:\u003c\/strong\u003e More capable on a cutting board than a short petty, yet slimmer and more precise than a chef knife.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSLD semi-stainless core:\u003c\/strong\u003e Long-lasting edge retention, good toughness and practical rust resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin working geometry:\u003c\/strong\u003e A fine edge and 50\/50 grind suit right- and left-handed cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn-house handle work:\u003c\/strong\u003e Each custom wa handle is individually fitted by Tokushu Knife.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade maker:\u003c\/strong\u003e Tadafusa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Sanjo, Niigata, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Hiraki \/ long petty\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge length:\u003c\/strong\u003e 165mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 38mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Hitachi SLD semi-stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammertone \/ tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Custom octagonal wa handle, fitted in-house; select by variant, or Blade Only without a handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length and weight:\u003c\/strong\u003e Vary by handle configuration; the Blade Only option excludes the handle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eSLD is rust resistant but not fully stainless. Hand wash and dry the knife promptly after use. Do not place it in a dishwasher, cut frozen food or bones, or use a glass, ceramic or stone cutting board. Sharpen on whetstones as needed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNatural handle materials vary in colour and grain. Choose the pictured variant to receive that handle configuration.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tokushu Knife","offers":[{"title":"Amboyna and Horn","offer_id":49248598196481,"sku":"TK-SLD-HIR165-AMBOYNA-HORN","price":199.0,"currency_code":"EUR","in_stock":false},{"title":"Amboyna Horn with Contrast","offer_id":49866145169665,"sku":"TK-SLD-HIR165-AMBOYNA-CONTRAST","price":229.0,"currency_code":"EUR","in_stock":true},{"title":"Cypress \u0026 Buffalo Horn","offer_id":50380812615937,"sku":"TK-SLD-HIR165-CYPRESS-HORN","price":199.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50380812648705,"sku":"TK-SLD-HIR165-BLADE","price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-hammertone-sld-hiraki-petty-165mm-custom-handle_e444a55b-c30d-4068-a623-6f0bf060f37b.jpg?v=1784479642"},{"product_id":"tokushu-knife-tsuchime-sld-165mm-nakiri-walnut-wa-handle-semi-stainless-steel","title":"Tokushu Knife Tsuchime SLD 165mm Nakiri","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTokushu Knife by Tadafusa Tsuchime SLD Nakiri 165mm\u003c\/strong\u003e brings together Sanjo craftsmanship, reliable semi-stainless performance, and a choice of custom wa handles or a blade-only option. Forged in Tsubame-Sanjo, Niigata, Japan, this nakiri is built for clean, confident vegetable prep with the added durability and edge retention that make SLD steel such a practical choice for daily kitchen work.\u003c\/p\u003e\n\u003cp\u003eSLD is a semi-stainless steel originally developed by Hitachi, valued by Japanese knife users for its carbon-steel-like edge retention with easier care than fully reactive carbon steel. It takes a sharp, aggressive edge and holds it well through demanding prep, making this knife a strong choice for potatoes, squash, onions, cabbage, herbs, and everyday vegetable work. The stainless cladding adds extra protection and keeps maintenance simple: wash by hand, dry thoroughly, and avoid leaving the blade wet or sitting in acidic ingredients.\u003c\/p\u003e\n\u003cp\u003eThe tsuchime hammered finish gives the blade a classic Japanese look while helping reduce drag through dense ingredients. As a nakiri, this knife is designed for push cutting, chopping, and clean vertical cuts rather than rocking through bones or hard frozen foods. The tall 49mm blade height gives excellent knuckle clearance and a confident board presence, while the 165mm length keeps it nimble enough for home kitchens and professional prep stations alike.\u003c\/p\u003e\n\u003cp\u003eChoose a finished knife with a custom wa handle, or select the blade-only option for your own handle fitting. Natural wood and horn vary in grain and colour, giving each handled knife its own individual character.\u003c\/p\u003e\n\u003ch2\u003eHandle Options\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStandard Amboyna:\u003c\/strong\u003e Amboyna burl wa handle with a horn ferrule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmboyna with Contrast:\u003c\/strong\u003e Amboyna burl wa handle with contrasting wood tones and a horn ferrule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCypress \u0026amp; Buffalo Horn:\u003c\/strong\u003e Cypress wa handle with a buffalo horn ferrule, shown in the two photos for this option.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Only:\u003c\/strong\u003e Supplied without a handle, as shown in the two blade-only photos. A suitable handle must be fitted securely before use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the best possible cutting experience, this knife can be paired with professional sharpening before use. A properly sharpened SLD nakiri should feel crisp, controlled, and precise through vegetables, rewarding clean technique and a knife-friendly cutting surface.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Tokushu Knife SLD Nakiri good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This nakiri is an excellent choice for home cooks who want Japanese knife performance without the higher maintenance of fully reactive carbon steel. The SLD semi-stainless core offers strong edge retention, while the stainless cladding makes daily care easier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a nakiri best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A nakiri is designed for vegetable prep. Its flat edge profile and tall blade make it ideal for push cuts, chopping, and clean slicing through ingredients like onions, carrots, potatoes, cabbage, herbs, and squash. It is not intended for bones, frozen food, twisting cuts, or hard impacts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for SLD semi-stainless steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash the knife by hand with mild soap, dry it immediately, and store it safely. SLD is easier to maintain than traditional carbon steel, but it is still best treated with care. Avoid the dishwasher, soaking, cutting frozen foods, or scraping the board with the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Why choose the Amboyna Burl and Horn handle?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The Amboyna Burl and Horn handle adds comfort, balance, and a premium visual upgrade. Each handle has natural variation, so every knife has a one-of-a-kind look while maintaining the traditional wa-handle feel many Japanese knife users prefer.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tokushu Knife by Tadafusa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade In:\u003c\/strong\u003e Tsubame-Sanjo, Niigata, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SLD Semi-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\u003eFinish:\u003c\/strong\u003e Tsuchime Hammered Finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 165mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 49mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e 3mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 140g for the handled knife; varies by handle and does not apply to the blade-only option\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Varies by selected option: Amboyna burl and horn, Cypress and buffalo horn, or blade only without a handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel:\u003c\/strong\u003e Double Bevel, 50\/50\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e This is a high-performance Japanese kitchen knife. Use it on vegetables, boneless proteins, and appropriate ingredients only. Do not use it on bones, frozen food, hard seeds, shellfish, or anything harder than you would comfortably chew. Hand wash and dry immediately after use.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Standard Amboyna","offer_id":49870022803713,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna with Contrast","offer_id":49870022836481,"sku":null,"price":229.0,"currency_code":"EUR","in_stock":true},{"title":"Cypress \u0026 Buffalo Horn","offer_id":50381492781313,"sku":"EU-TK-SLD-NA165-CYP","price":189.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50381492814081,"sku":"EU-TK-SLD-NA165-BLADE","price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-knife-sld-tsuchime-nakiri-overhead-view.jpg?v=1783625088"},{"product_id":"moritaka-knives-aogami-super-kiritsuke-210mm","title":"Moritaka Knives Aogami Super Kiritsuke 210mm","description":"\u003ch2\u003eMoritaka Knives Aogami Super Kiritsuke 210mm\u003c\/h2\u003e\n\u003cp\u003eIt is no secret that Moritaka Knives produces some of the best knives in the world with their legendary heat treatment. Thirty-one generations of the Moritaka family have built a wealth of knowledge by forging katana swords. Now, they have applied their skills to master a special warikomi forged Aogami Super Steel knife, forged at a low temperature to limit carbon transferring from steel to iron cladding. This helps bring out the best in Aogami Super and is partially responsible for their legendary heat treatment.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFor the best out of the box experience we recommend adding on our \u003ca title=\"Knife Sharpening Service by Tokushu Knife\" href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003e\u003cstrong\u003esharpening service.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eFor up to 12 months of edge retention use with a \u003ca title=\"Hasegawa Cutting Board\" href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Cutting Board\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Yatsushiro, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Warikomi, Hammer Forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Steel:\u003c\/strong\u003e Aogami Super Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal Walnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Black Pakka Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness at Spine:\u003c\/strong\u003e 3.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 170g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 49mm\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248677429505,"sku":null,"price":259.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/moritaka-aogami-super-kiritsuke-210mm-01.jpg?v=1791817169"},{"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\u003eChoose your individually photographed handle: \u003cstrong\u003ePrisma Golden Burl \u0026amp; Accent Ring\u003c\/strong\u003e, with golden figured wood and a dark ring framed by red accents; \u003cstrong\u003eCypress \u0026amp; Horn\u003c\/strong\u003e; \u003cstrong\u003eAmboyna Contrast \u0026amp; Horn\u003c\/strong\u003e, with contrasting light and dark wood; or \u003cstrong\u003eEbony \u0026amp; Horn\u003c\/strong\u003e. Each fitted knife is shown in its own photographs. Select \u003cstrong\u003eBlade Only\u003c\/strong\u003e for the unhandled blade; a handle and fitting are not included. The original Prisma Blue-Green \u0026amp; Rose Resin version remains in the gallery as a sold-out option.\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\u003eIndividual handle choices:\u003c\/strong\u003e Select the wood and horn or Prisma handle shown in the matching photographs, or choose the blade alone for your own handle project.\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; Blade Only is supplied without a 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":"Prisma Golden Burl \u0026 Accent Ring","offer_id":50424026595585,"sku":null,"price":495.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Blue-Green \u0026 Rose Resin","offer_id":49248781992193,"sku":null,"price":525.0,"currency_code":"EUR","in_stock":false},{"title":"Cypress \u0026 Horn","offer_id":50424026628353,"sku":null,"price":469.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Contrast \u0026 Horn","offer_id":50424026661121,"sku":null,"price":469.0,"currency_code":"EUR","in_stock":true},{"title":"Ebony \u0026 Horn","offer_id":50424026693889,"sku":null,"price":454.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50424026726657,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-gyuto-210mm-prisma-golden-burl-1.jpg?v=1790759540"},{"product_id":"nigara-vg-xeos-tsuchime-gyuto-210mm","title":"Nigara VG-XEOS Tsuchime Gyuto 225mm (Edge Length 210mm)","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":"Nigara Hamono","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},{"title":"Amboyna with Contrast and Horn","offer_id":50426173128961,"sku":null,"price":395.0,"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-santoku-165mm-with-amboyna-burl-handle","title":"Nigara SG-STRIX Damascus Santoku 165mm","description":"\u003ch2\u003eNigara SG-STRIX Damascus Santoku 165mm\u003c\/h2\u003e\n\u003cp\u003eThis premium santoku from Nigara Hamono combines an SG-STRIX powder stainless-steel core, stainless Damascus cladding, and a tsuchime hammered finish. Choose from the original Amboyna Burl Handle, Prisma Knife Blue Twistwood Handle, Red Amboyna \u0026amp; Horn, or Blade Only. The Blade Only option is supplied without a handle and requires a suitable handle to be fitted before use.\u003c\/p\u003e\n\u003cp\u003eThe 165mm profile is compact and versatile for vegetables, herbs, fruit, and boneless proteins. SG-STRIX is designed for high hardness, strong edge retention, and corrosion resistance, making it suitable for cooks who want refined Japanese cutting performance with easier maintenance than reactive carbon steel.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately. Do not place the knife in a dishwasher or use it on bones, frozen food, hard shells, or hard cutting surfaces. Avoid twisting, prying, and scraping with the cutting edge.\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 Santoku\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:\u003c\/strong\u003e Stainless Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime hammered finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e Approximately 165mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e Approximately 51–52mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e Approximately 2.0–2.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e Approximately 310–312mm for handled versions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 137–165g for handled versions, depending on handle pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Varies by selected option; no handle included with Blade Only\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 64–65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eMeasurements and natural handle appearance may vary slightly.\u003c\/small\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Amboyna Burl Handle","offer_id":49264353018113,"sku":null,"price":449.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Knife Blue Twistwood Handle","offer_id":49862512804097,"sku":null,"price":535.0,"currency_code":"EUR","in_stock":true},{"title":"Red Amboyna \u0026 Horn","offer_id":50418937790721,"sku":null,"price":449.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50418937823489,"sku":null,"price":319.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-tsuchime-damascus-santoku-165mm-02.jpg?v=1781611203"},{"product_id":"nigara-sg-strix-damascus-hakata-kiritsuke-nakiri-with-amboyna-burl-handle","title":"Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri 165mm with Amboyna Burl Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri is a specialty Japanese kitchen knife that blends traditional Hirosaki craftsmanship with advanced powder metallurgy. Made by Nigara Hamono in Hirosaki, Japan, this hakata-style nakiri has a 180 mm blade and a 165 mm cutting edge. It 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\u003eChoose one of the two individual knives with an octagonal Amboyna burl and horn handle, or select Blade Only for your own handle fitting. Each handled option has its own photos so you can choose the wood grain and horn pattern you prefer. The blade-only option is supplied without a handle and requires a securely fitted handle before use.\u003c\/p\u003e\n\u003ch2\u003eHandle Options\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmboyna Burl \u0026amp; Horn 1:\u003c\/strong\u003e The original handled knife, shown in the first five product photos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Only:\u003c\/strong\u003e Supplied without a handle, shown in the next two photos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmboyna Burl \u0026amp; Horn 2:\u003c\/strong\u003e The newly added individual knife with contrasting pale and reddish Amboyna burl and a streaked horn ferrule, shown in the final two photos.\u003c\/li\u003e\n\u003c\/ul\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 180 mm (measured tip to machi)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting-Edge Length:\u003c\/strong\u003e 165 mm\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 (original handled knife):\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight (original handled knife):\u003c\/strong\u003e 175g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape (handled options):\u003c\/strong\u003e Octagonal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Amboyna Burl and Horn; no handle included with Blade Only\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Length (original handled knife):\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\u003cp\u003e\u003cem\u003eMeasurements are approximate. Overall length, weight and handle length refer to the original handled knife and may vary with the handle. These handled measurements do not apply to Blade Only.\u003c\/em\u003e\u003c\/p\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":"Nigara Hamono","offers":[{"title":"Amboyna Burl \u0026 Horn 1","offer_id":49515471438081,"sku":null,"price":500.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50418816286977,"sku":null,"price":369.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl \u0026 Horn 2","offer_id":50418816319745,"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-hakata-nakiri-amboyna-horn-2-front.jpg?v=1790688620"},{"product_id":"nigara-vg-xeos-tsuchime-gyuto-240mm","title":"Nigara VG-XEOS Tsuchime Gyuto 255mm (Blade Length 240mm)","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":"Nigara Hamono","offers":[{"title":"Cypress and Horn","offer_id":49517506494721,"sku":null,"price":435.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":49517506527489,"sku":null,"price":435.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Knife Red and Black Handle","offer_id":49862522568961,"sku":null,"price":489.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Lagoon","offer_id":50427160330497,"sku":null,"price":489.0,"currency_code":"EUR","in_stock":true},{"title":"Ebony and Horn","offer_id":50427160363265,"sku":null,"price":420.0,"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=\"\/en-es\/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":"Nigara Hamono","offers":[{"title":"Amboyna Burl \u0026 Buffalo Horn","offer_id":49527629021441,"sku":null,"price":349.0,"currency_code":"EUR","in_stock":true},{"title":"Cypress \u0026 Horn","offer_id":50418699469057,"sku":null,"price":319.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50418699501825,"sku":null,"price":249.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-vg-xeos-tsuchime-petty-150mm-3.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\u003cp\u003e\u003cstrong\u003eBlade Only option:\u003c\/strong\u003e Supplied without a handle for fitting your preferred wa handle. A handle must be fitted before use.\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 for handled versions, 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 Approx. 150g for the handled knife; varies by handle. Blade-only weight is not specified\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Varies by selected option; Blade Only is supplied without a handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Octagonal wa handle on handled versions; no handle on Blade Only\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":"Nigara Hamono","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},{"title":"Blade Only","offer_id":50419595444481,"sku":null,"price":369.0,"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/wa-japanese-style-151630.jpg?v=1781198504","url":"https:\/\/tokushuknife.eu\/en-es\/collections\/wa-japanese-style.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}