{"title":"Japanese Knives - Shop All","description":"\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"What makes Japanese knives different from Western knives?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Japanese knives are typically forged from harder steel, allowing them to be thinner and hold a much sharper edge (often a 12-15 degree angle) than heavier Western knives. This results in precision, effortless cuts, and less fatigue during food prep.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"What is the best Japanese knife for a beginner?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"For a first Japanese knife, we highly recommend either a 210mm Gyuto (the Japanese equivalent of a chef's knife) or a 165mm Santoku. If you want easy maintenance, choose a stainless steel option like VG-10 or SG2 rather than high-carbon steel.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Do Japanese knives rust?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"It depends on the steel. Traditional high-carbon steels (like Aogami or Shirogami) will rust if left wet and require wiping down immediately after use. However, we offer hundreds of stainless steel and stainless-clad Japanese knives that are highly resistant to rust and very easy to maintain.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"How do you sharpen a Japanese kitchen knife?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Japanese knives should be sharpened by hand using water whetstones. You should never use a pull-through sharpener or a standard honing steel on a high-end Japanese blade, as the hard steel can easily chip. We also recommend regular stropping to maintain the edge between whetstone sessions.\"\n    }\n  }]\n}\n\u003c\/script\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":"takamura-migaki-sg2-180mm-gyuto","title":"Takamura SG2 Migaki Gyuto 180mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eTakamura SG2 Migaki Gyuto 180mm: The Precision Laser\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTakamura SG2 Migaki Gyuto 180mm\u003c\/strong\u003e is a compact, high-performance Japanese chef knife made by \u003cstrong\u003eTakamura Hamono\u003c\/strong\u003e in Echizen, Japan. Famous for its exceptionally thin “laser” geometry, this gyuto moves effortlessly through vegetables, boneless proteins, herbs, and everyday prep with minimal resistance.\u003c\/p\u003e\n\u003cp\u003eTakamura knives are respected by professional chefs and serious home cooks for their precise grinds, excellent heat treatment, and outstanding cutting feel. The lightweight construction, thin edge, and balanced Western handle make this 180mm gyuto fast, controlled, and comfortable during detailed kitchen work.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose a 180mm Gyuto?\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003e180mm gyuto\u003c\/strong\u003e offers the versatility of a Japanese chef knife in a more compact and agile format. It is an excellent choice for smaller kitchens, tight prep spaces, and cooks who find a traditional 210mm chef knife larger than necessary.\u003c\/p\u003e\n\u003cp\u003eThe blade provides enough height for comfortable board work while remaining nimble enough for trimming, portioning, slicing, and precision cuts. It is particularly well suited to home cooks, chefs with smaller hands, and anyone seeking a lightweight multipurpose knife with excellent control.\u003c\/p\u003e\n\u003ch2\u003eSG2 Powder Stainless Steel\u003c\/h2\u003e\n\u003cp\u003eAt the core of the Takamura Migaki Gyuto is \u003cstrong\u003eSG2 powder stainless steel\u003c\/strong\u003e, also commonly known as \u003cstrong\u003eR2 steel\u003c\/strong\u003e. This advanced powdered metallurgy steel is known for its fine carbide structure, excellent edge retention, corrosion resistance, and ability to take an exceptionally sharp edge.\u003c\/p\u003e\n\u003cp\u003eThe SG2 core is hardened to approximately \u003cstrong\u003e63 HRC\u003c\/strong\u003e and protected by stainless-steel cladding. Its smooth \u003cstrong\u003emigaki finish\u003c\/strong\u003e gives the blade a clean, understated appearance while helping it move smoothly through ingredients. The factory edge is ground extremely thin, delivering the precise cutting performance for which Takamura knives are renowned.\u003c\/p\u003e\n\u003ch2\u003eSignature Red Pakkawood Handle\u003c\/h2\u003e\n\u003cp\u003eThe knife is fitted with Takamura’s recognizable \u003cstrong\u003ered pakkawood Western handle\u003c\/strong\u003e and stainless-steel bolster. The durable, moisture-resistant handle provides a secure and familiar grip while maintaining the knife’s lightweight, forward-responsive feel.\u003c\/p\u003e\n\u003cp\u003eIts compact proportions and slim profile make the Takamura 180mm Gyuto comfortable for both pinch-grip and handle-grip users.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is the Takamura 180mm Gyuto suitable for home cooks?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Its compact size, stainless construction, light weight, and exceptional sharpness make it an excellent everyday chef knife for home kitchens. However, the very thin edge requires careful cutting technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What foods can I prepare with this knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The Takamura SG2 Gyuto is ideal for vegetables, herbs, fruit, fish, and boneless meat. It should not be used on bones, frozen food, hard seeds, shells, or other ingredients that could damage its thin edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is SG2 steel difficult to maintain?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e SG2 is stainless and considerably easier to maintain than traditional carbon steel. Hand wash the knife, dry it immediately after use, and avoid dishwashers. Although it is corrosion resistant, it should not be left wet or exposed to acidic food residue for extended periods.\u003c\/p\u003e\n\u003ch2\u003eUse and Care\u003c\/h2\u003e\n\u003cp\u003eThis is a precision Japanese knife with a very thin, high-hardness cutting edge. Use smooth slicing, chopping, and push-cutting motions. Avoid twisting the blade, scraping the cutting board with the edge, or applying sideways pressure during use.\u003c\/p\u003e\n\u003cp\u003eAlways use a soft, knife-friendly cutting board made from quality wood, soft synthetic material, or rubber. Avoid glass, stone, ceramic, bamboo, and other hard surfaces that can quickly dull or chip the edge.\u003c\/p\u003e\n\u003cp\u003eHand wash with mild detergent and dry immediately. Do not place the knife in a dishwasher. For routine maintenance, use fine ceramic honing tools, a leather strop, or quality Japanese whetstones rather than a coarse pull-through sharpener.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Takamura Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Fukui 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 SG2 \/ R2 Powder Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Migaki Polished Finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e 1.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Geometry:\u003c\/strong\u003e 50\/50 Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Red Pakkawood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBolster:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, fruit, herbs, fish, and boneless meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; do not use on bones or frozen food\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Takamura Hamono","offers":[{"title":"Default Title","offer_id":49248491438337,"sku":null,"price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/takamura-gyuto-sg2-180mm-01_9ee18510-8f1c-4328-99b2-83eb95bf737c.jpg?v=1781201641"},{"product_id":"100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz","title":"100% Pure Tsubaki Japanese Knife Maintenance Camellia Oil","description":"\u003ch2\u003eTsubaki Oil for Knife and Handle Maintenance\u003c\/h2\u003e\n\u003cp\u003eProtect your investment with a food grade natural oil made from the tsubaki tree, famous on the small island of Goto, Japan. This island is home to \u003ca href=\"https:\/\/tokushuknife.com\/collections\/miyazaki-kajiya\" title=\"Miyazaki Kajiya Collection by Tokushu Knife\"\u003eMiyazaki Kajiya\u003c\/a\u003e, which is why his unique knife is named \"Tsubaki\".\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-grade Japanese sword \u0026amp; knife maintenance oil that prevents rusting of carbon steel. Ideal not only for kitchen knives but also for carpentry tools such as planes and chisels, gardening scissors, bonsai tools, and woodworking knives. Since it does not dry easily and serves as lubricating oil, it can be widely used in sewing machines and other precision machines.\u003c\/li\u003e\n\u003cli\u003eSafe Cosmetic Grade Purity: Manufactured by extracting high-quality Japanese camellia oil.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"H\u0026K","offers":[{"title":"100 ml","offer_id":49248494158081,"sku":null,"price":10.99,"currency_code":"EUR","in_stock":true},{"title":"245 ml","offer_id":50183455965441,"sku":null,"price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tsubaki-camellia-oil-100ml-245ml_cc7df4ea-f2d1-4764-9ef9-0ec7244ae6fd.jpg?v=1786622695"},{"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-fr\/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-fr\/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":"kujira-makko-whale-kogatana","title":"Kujira (Whale) Kogatana","description":"\u003cp\u003eSo all your friends keep rubbing in your face that this week they bought this new knife, and that new knife. But do they have a whale kogatana?\u003c\/p\u003e\n\u003cp\u003eYeah, we didn't think so! “Kujira” translates to whale in Japanese. A kogatana was traditionally used to cut paper, open boxes and sharpen pencils, making it a versatile small pocket knife.\u003c\/p\u003e\n\u003cp\u003eThese solid performers are made from SK5 carbon steel, a tough steel also used in many quality Chinese cleavers. Choose your favourite whale-shaped knife—and own the one piece your knife-collecting friends might be jealous of.\u003c\/p\u003e\n\u003ch3\u003eChoose your whale\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA:\u003c\/strong\u003e 50 mm blade, 80 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eB:\u003c\/strong\u003e 63 mm blade, 81 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eC:\u003c\/strong\u003e 58 mm blade, 82 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eD:\u003c\/strong\u003e 57 mm blade, 66 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eE:\u003c\/strong\u003e 50 mm blade, 62 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e SK5 carbon steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpine at heel:\u003c\/strong\u003e 3 mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e approximately 26.2 mm; varies by model\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"A","offer_id":49248502153473,"sku":null,"price":39.0,"currency_code":"EUR","in_stock":true},{"title":"B","offer_id":49248502186241,"sku":null,"price":39.0,"currency_code":"EUR","in_stock":true},{"title":"C","offer_id":49248502219009,"sku":null,"price":39.0,"currency_code":"EUR","in_stock":true},{"title":"D","offer_id":49248502251777,"sku":null,"price":39.0,"currency_code":"EUR","in_stock":true},{"title":"E","offer_id":49248502284545,"sku":null,"price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/kujira-whale-kogatana-variants_258e601b-a725-41db-a4b4-6021914f746c.jpg?v=1787575067"},{"product_id":"tadafusa-hocho-kobo-hk-1-bread-knife-230mm","title":"Tadafusa SLD Bread Knife","description":"\u003ch2\u003eTadafusa Hocho Kobo SLD Bread Knife 230mm\u003c\/h2\u003e\n\n\u003cp\u003eThe bread knife battle is over! With the Tadafusa Hocho Kobo SLD Bread Knife, you no longer have to choose between tearing through a crust with serrations or making clean, sharp slices with minimal crumbs. This unique design offers both: serrations at the tip to break through hard crusts, and an ultra-sharp edge to slice smoothly through the soft bread inside.\u003c\/p\u003e\n\n\u003ch2\u003eExpertly Crafted in Sanjo, Japan\u003c\/h2\u003e\n\u003cp\u003eMade by Tadafusa, located in the renowned knife-making region of Sanjo, Japan, this bread knife is crafted using semi-stainless SLD steel for the core. The combination of serrated tips and a sharp edge makes it the perfect tool for bakers and knife aficionados alike. The SLD steel offers excellent sharpness and durability, while the soft stainless steel cladding adds additional protection.\u003c\/p\u003e\n\n\u003ch2\u003eComfortable Sanjo-Style Chestnut Handle\u003c\/h2\u003e\n\u003cp\u003eThe handle is crafted in the traditional Sanjo style, made from chestnut wood, providing a comfortable grip that ensures precision and control with every cut.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Tadafusa\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Sanjo, Japan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Semi-Stainless SLD Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft Stainless Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Sanjo-Style Chestnut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Bread Knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Thickness:\u003c\/strong\u003e 2mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 25mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 230mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 110g\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eEnd the bread knife debate with the Tadafusa Hocho Kobo SLD Bread Knife 230mm—a perfect combination of sharpness, durability, and elegance for all your baking needs.\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":49248504971521,"sku":"HK-1","price":159.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tadafusa-sld-bread-knife-1_84362d29-2748-41a1-820a-f49bd9baecfa.jpg?v=1781202966"},{"product_id":"blade-guards","title":"Blade Guards","description":"\u003ch2 style=\"text-align: center;\"\u003eBlade Guards\u003c\/h2\u003e\n\u003cp\u003eThese blade guards are an affordable yet effective alternative to using a saya. Made with a durable hard plastic exterior and a soft felt interior, they provide excellent protection for your blade's edge whether at home or in a professional kitchen.\u003c\/p\u003e\n\u003ch3\u003eAvailable Sizes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e#1:\u003c\/strong\u003e 5.25\" x 1.25\" (135 x 30 mm) — For blades \u003cstrong\u003e135mm\u003c\/strong\u003e and under\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e#2:\u003c\/strong\u003e 8.25\" x 1.5\" (210 x 37 mm) — For blades\u003cstrong\u003e 210mm\u003c\/strong\u003e and under\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e#3:\u003c\/strong\u003e 10.25\" x 2\" (260 x 50 mm) — For blades \u003cstrong\u003e240 - 255mm\u003c\/strong\u003e and under\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e#4:\u003c\/strong\u003e 6.5\" x 1.75\" (165 x 45 mm) — For blades \u003cstrong\u003e165mm\u003c\/strong\u003e with extra height\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e#5:\u003c\/strong\u003e 7.6\" x 2.3\" (215 x 55 mm) — For blades \u003cstrong\u003e193mm\u003c\/strong\u003e and under with extra height\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e#6:\u003c\/strong\u003e 7.6\" x 3\" (193 x 77 mm) — For blades \u003cstrong\u003e193mm\u003c\/strong\u003e and under with extra height\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e195 x 54 mm:\u003c\/strong\u003e Tokushu Knife Malta branded blade guard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e165 x 34 mm:\u003c\/strong\u003e Tokushu Knife Malta branded blade guard\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT:\u003c\/strong\u003e Please ensure blades are \u003cstrong\u003ecompletely dry\u003c\/strong\u003e before inserting them into the blade guard. Retained moisture can be trapped inside the guard, leading to potential rusting of your knives.\u003c\/p\u003e","brand":"Sandy Cai","offers":[{"title":"#1 - 135mm x 30mm","offer_id":49248507166977,"sku":"BG-1","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"#2 - 210mm x 37mm","offer_id":49248507232513,"sku":"BG-3","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"#3 - 260mm x 50mm","offer_id":49248507265281,"sku":"BG-4","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"#4 - 165mm x 45mm","offer_id":49248507298049,"sku":"BG-5","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"#5 - 215mm x 55mm","offer_id":49248507330817,"sku":"BG-6","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"#6 - 193mm x 77mm","offer_id":49248507363585,"sku":"BG-7","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"195mm x 54mm","offer_id":50384228647169,"sku":"BG-195X54","price":3.95,"currency_code":"EUR","in_stock":true},{"title":"165mm x 34mm","offer_id":50384228679937,"sku":"BG-165X34","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-knife-black-blade-guards-size-range_83cf841a-fe31-4ce5-8628-04bac4dc3b07.jpg?v=1786616252"},{"product_id":"leather-strop-tokushu-knife-premium-xl-buffalo-strop","title":"Tokushu Knife - Premium Double Sided Xl Buffalo Strop","description":"\u003ch2\u003eTokushu Knife Premium Double-Sided Buffalo Leather Strop\u003c\/h2\u003e\n\n\u003cp\u003eMaintain the razor-sharp performance of your Japanese kitchen knives with the \u003cstrong\u003eTokushu Knife Premium Double-Sided Buffalo Leather Strop\u003c\/strong\u003e. Whether you're a professional chef or an enthusiastic home cook, regular stropping is one of the simplest and most effective ways to extend the life of your edge between sharpening sessions. Instead of removing steel like a whetstone, a leather strop gently realigns and refines the microscopic edge of the blade, restoring bite while helping preserve the knife's geometry.\u003c\/p\u003e\n\n\u003cp\u003eUnlike traditional honing steels, which can be too aggressive for the hard, thin edges found on Japanese knives, a quality leather strop provides a much gentler form of maintenance. Made from premium \u003cstrong\u003evegetable-tanned buffalo leather\u003c\/strong\u003e, this extra-large strop features a firm leather surface capable of refreshing an edge even without abrasive compounds. The leather is securely mounted to a solid pine base for stability, making it ideal for everything from quick touch-ups before dinner service to routine maintenance after each cooking session.\u003c\/p\u003e\n\n\u003cp\u003eThis double-sided design gives you two full working surfaces. Keep one side clean for daily stropping and dedicate the other to your favourite polishing compound if you wish to achieve an even finer edge. Its generous size comfortably accommodates everything from small petty knives to large gyutos, sujihikis, and kiritsukes, making it an excellent addition to any knife enthusiast's toolkit.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Use a Leather Strop?\u003c\/h2\u003e\n\n\u003cp\u003eEvery time you use a knife, the extremely fine cutting edge gradually bends at a microscopic level. A leather strop gently straightens and polishes that edge, restoring much of its original sharpness without removing significant material. Regular stropping helps reduce sharpening frequency, extends the working life of your knives, and keeps cutting performance consistently high.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is a leather strop better than a honing rod for Japanese knives?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e For most Japanese kitchen knives, yes. Their harder steels benefit from the gentle polishing action of leather rather than the more aggressive contact of a honing rod, which can damage thin, high-hardness edges if used improperly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Do I need stropping compound?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e No. The firm buffalo leather performs exceptionally well on its own. Adding a diamond or polycrystalline compound simply enhances polishing performance and speeds up edge refinement.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How often should I strop my knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Light stropping after every few cooking sessions—or even daily for professionals—helps maintain peak sharpness and significantly delays the need for sharpening stones.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 410 mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLeather Area:\u003c\/strong\u003e Approximately 75 × 285 mm (may vary slightly)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 329 g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLeather:\u003c\/strong\u003e Premium Vegetable-Tanned Buffalo Leather\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBase Material:\u003c\/strong\u003e Solid Pine Wood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Double-Sided Leather Strop\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eDesigned for Premium Japanese Knives\u003c\/h2\u003e\n\n\u003cp\u003eWhether you own a Gyuto, Santoku, Nakiri, Bunka, Petty, Kiritsuke, Sujihiki, or another premium Japanese knife, this oversized buffalo leather strop is an essential maintenance tool. Suitable for carbon steels like White Steel and Blue Steel as well as modern powdered stainless steels including SG2, R2, VG-10, Ginsan, SLD, ZDP-189, and many others, it helps keep your knives performing at their very best with minimal effort.\u003c\/p\u003e\n\n\u003cp\u003eFor the highest level of refinement, this strop can be paired with your preferred stropping compound, although its dense vegetable-tanned buffalo leather is fully capable of refreshing a finely sharpened edge on its own.\u003c\/p\u003e","brand":"Rashna","offers":[{"title":"Default Title","offer_id":49248512835841,"sku":null,"price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-double-sided-buffalo-leather-strop-walnut-handle-close.jpg?v=1783770377"},{"product_id":"leather-strop-paddle-strop-for-your-knife-roll","title":"Tokushu Knife Leather Paddle Strop - The Perfect Size For Your Knife Roll!","description":"\u003ch2\u003eLeather Paddle Strop by Tokushu Knife - The Perfect Size For Your Knife Roll!\u003c\/h2\u003e\n\u003cp\u003eIf you’ve ever wondered how professional chefs keep their knives sharp between services, sadly the answer is probably honing rods, which improperly used can also damage your knife.\u003c\/p\u003e\n\u003cp\u003eWe’re here to offer you something so much better, and if properly taken care of, will last you a very long time. Introducing our high quality vegetable tanned buffalo \u003ca href=\"https:\/\/tokushuknife.com\/collections\/leather-strop\" title=\"Leather Strop Collection by Tokushu Knife\"\u003eleather strop\u003c\/a\u003e. Daily use of this strop is sure to keep your knives sharp. By realigning the steel at the cutting surface at the micro scale, it ensures you keep your knives sharper, longer, before they need to be sharpened. This is a relatively hard leather which is why it’ll be a great daily maintenance companion. Though it can be used for deburring as well.\u003c\/p\u003e\n\u003cp\u003eWe are excited to offer these new knife roll size buffalo strops with top quality veg tan buffalo leather. This is a very hard leather which underwent a traditional tanning process, resulting in the ability to bring back an edge, even without compound. The leather has a smooth surface of high quality, hard, buffalo leather.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eOverall Length:\u003c\/b\u003e Approximately 11.8 inches (303mm)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLeather Area:\u003c\/b\u003e About 2\" x 7\" inches (50mm x 178mm) - this may vary slightly\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWeight:\u003c\/b\u003e 150 grams \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMaterials:\u003c\/b\u003e Buffalo Leather, Handle Material\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdd \u003ca href=\"#\"\u003eTokushu Knife Strop Shots\u003c\/a\u003e to get the most out of your strop! They are designed to enhance the strop's performance and ensure optimal sharpness for your knives.\u003c\/p\u003e","brand":"Rashna","offers":[{"title":"Default Title","offer_id":49248514900225,"sku":null,"price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/LeatherStrop-SmallPaddlesizeonblackbackground_b639103f-f050-4608-869d-2fb652b4f597.jpg?v=1781203737"},{"product_id":"fish-bone-tweezer-large","title":"Fish Bone Tweezer Large","description":"\u003ch2\u003eFish Bone Tweezer Large - Stainless Steel by Sakai Kikumori\u003c\/h2\u003e\n\u003cp\u003eRemove pin bones with precision and ease using these large Fish Bone Tweezers, specifically designed for larger fish like salmon, tuna, and snapper. These tweezers provide a strong, comfortable grip, ensuring that even the smallest bones are extracted cleanly and efficiently.\u003c\/p\u003e\n\u003ch3\u003eKey Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect for Large Fish:\u003c\/strong\u003e Ideal for removing pin bones from larger fish varieties, making fish preparation simple and effective.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Stainless Steel:\u003c\/strong\u003e Made from durable, corrosion-resistant stainless steel for lasting performance in any kitchen environment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese Craftsmanship:\u003c\/strong\u003e Expertly crafted in Japan by Sakai Kikumori, a trusted name in premium kitchen tools.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese tweezers are an essential tool for chefs and home cooks who value precision and quality in their kitchen accessories. Enjoy the reliability and durability of Sakai Kikumori’s Japanese craftsmanship with every use.\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49248594788609,"sku":null,"price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/fish-bone-tweezer-large-stainless-steel.jpg?v=1791293498"},{"product_id":"fish-bone-tweezer-small","title":"Fish Bone Tweezer Small","description":"\u003ch2\u003eFish Bone Tweezer Small - Precision Stainless Steel by Sakai Kikumori\u003c\/h2\u003e\n\u003cp\u003eFor delicate and precise removal of pin bones, these small Fish Bone Tweezers are perfect for working with smaller fish or for finer detailing. Their compact design provides exceptional control, allowing you to extract even the tiniest bones with ease.\u003c\/p\u003e\n\n\u003ch3\u003eKey Features:\u003c\/h3\u003e\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eIdeal for Small Fish:\u003c\/strong\u003e Specially designed for precision work on smaller fish, enabling clean and accurate bone removal.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eDurable Stainless Steel:\u003c\/strong\u003e Crafted from high-quality, corrosion-resistant stainless steel for long-lasting durability and performance.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eJapanese Craftsmanship:\u003c\/strong\u003e Made in Japan by Sakai Kikumori, known for superior craftsmanship in kitchen tools.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThese tweezers are a must-have for any kitchen, providing excellent control and precision. Experience the quality and expertise of Sakai Kikumori with these essential fish bone tweezers.\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49248594854145,"sku":null,"price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/fish-bone-tweezer-small-stainless-steel.jpg?v=1791293873"},{"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":"hasegawa-fpel-black-lite-cutting-board","title":"Hasegawa Pro Use Lite Black Cutting Board | Wood Core Soft Polyethylene (FPEL Series)","description":"\u003ch2\u003eHasegawa Pro Use Lite Black | Wood Core Soft Polyethylene Cutting Board\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eHasegawa Pro Use Lite Black FPEL Series\u003c\/strong\u003e is a professional Japanese cutting board designed for cooks who want to protect fine knife edges. If you use high-performance Japanese knives, especially thin gyuto, santoku, nakiri, petty, sujihiki, or powder-steel blades, this board is one of the best upgrades you can make to your kitchen setup.\u003c\/p\u003e\n\u003cp\u003eUnlike hard plastic, bamboo, glass, stone, or very dense wood boards, the Hasegawa FPEL board uses a specialized \u003cstrong\u003esoft polyethylene cutting surface\u003c\/strong\u003e that is gentle on the edge. The blade can settle slightly into the surface during cutting, helping reduce edge fatigue, micro-chipping, and premature dulling. This makes it especially suitable for Japanese knives made from steels such as SG2, VG-XEOS, SG-STRIX, Aogami Super, Blue Steel, White Steel, Ginsan, and other fine-grained cutlery steels.\u003c\/p\u003e\n\u003cp\u003eInside the board is Hasegawa’s lightweight \u003cstrong\u003ewood-core construction\u003c\/strong\u003e, which gives the board excellent rigidity while keeping it easier to lift, clean, and move than a solid synthetic board of similar size. The matte black surface also gives strong visual contrast against onions, garlic, herbs, carrots, proteins, and lighter ingredients, making prep work easier and cleaner-looking on the bench.\u003c\/p\u003e\n\u003cp\u003eFor EU kitchens, this board is a practical choice because it combines professional durability with manageable weight, easy cleaning, and edge-friendly performance. It is well suited for home cooks, chefs, small kitchens, prep stations, and anyone investing in quality Japanese knives.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose a Hasegawa FPEL Board?\u003c\/h2\u003e\n\u003cp\u003eThe Hasegawa FPEL series is designed to solve one of the biggest problems with premium Japanese knives: using them on the wrong cutting surface. Thin, hard, high-performance edges can chip or lose sharpness quickly on harsh boards. A softer, knife-friendly board helps preserve the edge, giving you better long-term performance from your knife.\u003c\/p\u003e\n\u003cp\u003eThe black soft polyethylene surface is non-porous, hygienic, and easy to clean. The internal wood core helps prevent the board from flexing or warping under normal use, while keeping it lighter than many solid plastic boards. This combination makes the FPEL series a strong choice for serious home cooks and professional users who want both performance and practicality.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is the Hasegawa FPEL board good for Japanese knives?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This board is specifically recommended for delicate, thin-edged Japanese knives because the soft polyethylene surface is much gentler on the edge than hard plastic, bamboo, glass, or stone boards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Can I use this board with carbon steel knives?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The non-porous surface is easy to wipe clean and works well with carbon steel knives. As always, dry your knife after use to help prevent rust or patina issues.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is this board dishwasher safe?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The FPEL series is heat resistant up to approximately \u003cstrong\u003e90°C\u003c\/strong\u003e and can tolerate high-temperature washing. However, for longest board life, hand washing and proper drying are still recommended whenever practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Can I use serrated knives or cleavers on this board?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This board is best for slicing, chopping, and push-cutting with fine kitchen knives. Avoid serrated bread knives, heavy cleaver work, frozen foods, bones, and aggressive chopping, as these can damage the soft cutting surface.\u003c\/p\u003e\n\u003ch2\u003eSize Comparison \u0026amp; Specifications\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; border: 1px solid #ccc;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"background-color: #f2f2f2;\"\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ccc; text-align: left;\"\u003eModel\u003c\/th\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ccc; text-align: left;\"\u003eDimensions\u003c\/th\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ccc; text-align: left;\"\u003eThickness\u003c\/th\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ccc; text-align: left;\"\u003eApprox. Weight\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e\n\u003cstrong\u003eFPEL18-3423\u003c\/strong\u003e Small\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e340mm x 230mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e18mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eApprox. 820g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e\n\u003cstrong\u003eFPEL18-3620\u003c\/strong\u003e Slim\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e360mm x 200mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e18mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eApprox. 725g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e\n\u003cstrong\u003eFPEL18-3926\u003c\/strong\u003e Medium\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e390mm x 260mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e18mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eApprox. 1.18kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e\n\u003cstrong\u003eFPEL18-4123\u003c\/strong\u003e Long\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e410mm x 230mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e18mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eApprox. 1.09kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e\n\u003cstrong\u003eFPEL18-4429\u003c\/strong\u003e Large\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e440mm x 290mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e18mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eApprox. 1.50kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e\n\u003cstrong\u003eFPEL18-4626\u003c\/strong\u003e Large Slim\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e460mm x 260mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e18mm\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eApprox. 1.36kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eRecommendation Guide\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; border: 1px solid #ccc;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"background-color: #f2f2f2;\"\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ccc; text-align: left;\"\u003eUsage Level\u003c\/th\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ccc; text-align: left;\"\u003eRecommended Model\u003c\/th\u003e\n\u003cth style=\"padding: 10px; border: 1px solid #ccc; text-align: left;\"\u003eBest Knife Pairing\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eSmall Kitchen \/ Apartment\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eFPEL18-3423 Small\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003ePetty knives, 120mm - 150mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eNarrow Counters \/ Prep Line\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eFPEL18-3620 Slim\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003ePetty, utility, ko-bunka, 135mm - 150mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eDaily Home Cooking\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eFPEL18-3926 Medium\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eSantoku, bunka, nakiri, 180mm - 210mm gyuto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eSlicing Proteins \/ Carving\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eFPEL18-4123 Long\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eSujihiki, slicers, 210mm - 240mm gyuto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eProfessional Prep Station\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eFPEL18-4429 Large\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e210mm - 240mm gyuto, nakiri, santoku, bunka\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eHigh-Volume Prep \/ Large Proteins\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003eFPEL18-4626 Large Slim\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #ccc;\"\u003e240mm - 270mm gyuto, 270mm+ sujihiki\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eCare Instructions\u003c\/h2\u003e\n\u003cp\u003eWash with warm water and mild detergent after use, then dry thoroughly before storage. Avoid soaking for long periods. Do not use this board for heavy bone chopping, frozen foods, or serrated knives. For best results, pair your Japanese knives with a gentle cutting technique and avoid scraping ingredients with the cutting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: This is a professional-grade knife-friendly cutting board designed for slicing, chopping, and precision prep. It is not intended for heavy butchery, bone work, frozen foods, or serrated knife use.\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Hasegawa","offers":[{"title":"Large (44cm x 29cm)","offer_id":49248610058497,"sku":"FPEL18-4429","price":135.0,"currency_code":"EUR","in_stock":true},{"title":"Small (34cm x 24cm)","offer_id":49248610189569,"sku":"FPEL18-3423","price":105.0,"currency_code":"EUR","in_stock":true},{"title":"Large Slim (46cm x 26cm)","offer_id":49248610025729,"sku":"FPEL18-4626","price":139.0,"currency_code":"EUR","in_stock":false},{"title":"Medium (39cm x 26cm)","offer_id":49248610091265,"sku":"FPEL18-3926","price":119.0,"currency_code":"EUR","in_stock":false},{"title":"Long (41cm  x 23cm)","offer_id":49248610124033,"sku":"FPEL18-4123","price":105.0,"currency_code":"EUR","in_stock":false},{"title":"Slim (36cm x 20cm)","offer_id":49248610156801,"sku":"FPEL18-3620","price":95.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hasegawa-cutting-board-pro-use-lite-black-173-x-114-x-071-fpel18-4429-239041.jpg?v=1781206788"},{"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":"drumstick-style-chefs-back-the-hidemaster","title":"Drumstick Style Chef's Bag by The Hidemaster","description":"\u003ch2\u003eDrumstick Style Chef's Bag - The Hidemaster\u003c\/h2\u003e\n\u003cp\u003eIntroducing the \u003cstrong\u003eDrumstick Knife Bag\u003c\/strong\u003e – the ultimate culinary companion designed by chefs, for chefs. Collaborating with chefs across countries, including sushi chefs, we've created a game-changing knife bag that caters to the needs of professionals. Perfectly suited for most Japanese and Western knives, as well as culinary tools, this bag is a must-have for chefs, cooks, and culinary experts alike. Experience the perfect blend of functionality, durability, and style, tailored specifically to the demands of the culinary world.\u003c\/p\u003e\n\u003cp\u003eSay goodbye to cluttered countertops and disorganized tools. This compact, handmade full-grain buffalo leather bag maximizes storage while minimizing space. Hang it conveniently on your kitchen counter or wall, and access your tools with ease.\u003c\/p\u003e\n\u003ch3\u003eFeatures:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAdjustable shoulder strap and handle for secure transport\u003c\/li\u003e\n\u003cli\u003e4 slotted pockets on the right and 2 large unslotted pockets on the left\u003c\/li\u003e\n\u003cli\u003eFlap with zip pocket in the middle (avoids tool collision and doubles as secure storage)\u003c\/li\u003e\n\u003cli\u003e2 zip pockets on the front\u003c\/li\u003e\n\u003cli\u003eSlots for sharpies and ID card\u003c\/li\u003e\n\u003cli\u003eHolds knives up to 470mm (including handles) and most blades up to 300mm with Sayas (not included). Sayas recommended for interior protection.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMeasurements:\u003c\/strong\u003e\u003cbr\u003eOpen: 19.6″ L x 16.5″ W (50cm x 42cm)\u003cbr\u003eClosed: 19.6″ L x 7.8″ W (50cm x 20cm)\u003c\/p\u003e\n\u003cp\u003eUpgrade to the Drumstick Knife Bag and experience the ultimate in kitchen organization and convenience!\u003c\/p\u003e\n\u003cp\u003eStill unsure if the Drumstick Knife Bag is the perfect chef's bag for you? Let us share a testimonial from a culinary expert! Chef Aram Verduzco Chávez, Head Chef at Chelas in Stockholm, Sweden, has put our bag to the test. Read his review and discover why he loves the Drumstick Knife Bag. With its functionality, durability, and style, this bag has won over the hearts of chefs worldwide. Join the ranks of satisfied customers and experience the difference for yourself!\u003c\/p\u003e","brand":"The HideMaster","offers":[{"title":"Brown","offer_id":49248706953473,"sku":null,"price":185.0,"currency_code":"EUR","in_stock":true},{"title":"Dark Brown","offer_id":49248706986241,"sku":null,"price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/3F716095-B168-49F8-B941-56E872A99A7B_ecd480df-8779-476b-9cb3-aa895d7298c8.jpg?v=1781209969"},{"product_id":"hasegawa-frk-pro-soft-lite-cutting-board","title":"Hasegawa FRK Pro-Soft Lite Cutting Board","description":"\u003ch2\u003eHasegawa FRK Wood-Core TPE Cutting Board\u003c\/h2\u003e\n\u003cp\u003eThe Hasegawa FRK Series is a premium Japanese cutting board designed to balance knife-edge protection, durability, hygiene, and easy daily handling. Its thermoplastic elastomer (TPE) surface provides a secure, grippy cutting feel that helps reduce ingredient movement while remaining forgiving on thin, hard Japanese knife edges.\u003c\/p\u003e\n\u003cp\u003eInside the board is Hasegawa’s hermetically sealed wood core. This construction gives the board excellent rigidity while keeping it lighter and easier to lift, wash, and store than a similarly sized solid-rubber board. It stays stable during prep without the excessive weight associated with many professional rubber boards.\u003c\/p\u003e\n\u003cp\u003eThe FRK is an excellent all-purpose choice for vegetables, herbs, fish, proteins, slicing, and everyday meal preparation. It pairs especially well with high-performance steels such as SG2, SG-STRIX, VG-XEOS, Ginsan, VG-10, Aogami Super, Blue Steel, and White Steel.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose the FRK Series?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKnife-friendly TPE surface with a controlled, satisfying cutting feel\u003c\/li\u003e\n\u003cli\u003eStrong grip for fish, poultry, vegetables, herbs, and general prep\u003c\/li\u003e\n\u003cli\u003eBetter resistance to deep cuts, odours, and staining than softer board materials\u003c\/li\u003e\n\u003cli\u003eRigid, lightweight wood-core construction\u003c\/li\u003e\n\u003cli\u003eSIAA antimicrobial certified and tested to ISO 22196 standards\u003c\/li\u003e\n\u003cli\u003eDishwasher safe and heat resistant to approximately 90°C\u003c\/li\u003e\n\u003cli\u003eCompatible with chlorine-based and oxygen-based bleach when used correctly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFRK vs FPEL vs FSR\u003c\/h2\u003e\n\u003cp\u003eThe FRK sits between Hasegawa’s other popular surfaces. FPEL uses soft polyethylene and has a lighter, slightly snappier feel. FSR uses softer rubber for maximum protection of very thin edges. FRK provides the middle ground: excellent grip and edge protection with greater resistance to deep cuts, making it a practical daily driver for both home and professional kitchens.\u003c\/p\u003e\n\u003ch2\u003eKey Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSurface:\u003c\/strong\u003e Thermoplastic elastomer (TPE)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore:\u003c\/strong\u003e Hermetically sealed wood core\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e 20mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat resistance:\u003c\/strong\u003e Approximately 90°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e Dishwasher safe; compatible with boiling-water rinsing and appropriate chlorine- or oxygen-based bleach\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Japanese knives, vegetables, herbs, fish, proteins, slicing, and general prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid:\u003c\/strong\u003e Bone chopping, frozen foods, aggressive cleaver work, and frequent serrated-knife use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAvailable Sizes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFRK20-3423 Small:\u003c\/strong\u003e 340 x 230 x 20mm; approximately 910g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFRK20-3620 Slim:\u003c\/strong\u003e 360 x 200 x 20mm; approximately 815g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFRK20-3926 Compact:\u003c\/strong\u003e 390 x 260 x 20mm; approximately 1.27kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFRK20-4123 Medium:\u003c\/strong\u003e 410 x 230 x 20mm; approximately 1.22kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFRK20-4429 Large:\u003c\/strong\u003e 440 x 290 x 20mm; approximately 1.63kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFRK20-4626 Executive:\u003c\/strong\u003e 460 x 260 x 20mm; approximately 1.54kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eChoosing a Size\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmall:\u003c\/strong\u003e Garnishes, bar prep, and 120–150mm petty knives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlim:\u003c\/strong\u003e Narrow counters, line work, petty knives, and compact multipurpose knives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompact:\u003c\/strong\u003e Daily home cooking with santoku, bunka, nakiri, or 165–180mm gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e A versatile prep station for bunka, nakiri, and gyuto up to 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLarge:\u003c\/strong\u003e Professional prep and heavier vegetable work with 210–240mm knives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExecutive:\u003c\/strong\u003e Protein slicing, high-volume prep, 240–270mm gyuto, and long sujihiki\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare Instructions\u003c\/h2\u003e\n\u003cp\u003eWash with warm water and mild detergent after use, then dry thoroughly before storage. For deeper sanitation, use the dishwasher, boiling water, or an appropriate diluted chlorine- or oxygen-based bleach according to proper kitchen-hygiene practices. Avoid prolonged soaking, direct flame, oven heat, and placing hot pans on the board.\u003c\/p\u003e\n\u003cp\u003eThe FRK is a premium slicing and preparation surface. Avoid chopping bones or frozen foods and limit aggressive cleaver or serrated-knife use to protect the TPE surface and extend the board’s working life.\u003c\/p\u003e","brand":"Hasegawa","offers":[{"title":"46cm x 26cm Executive","offer_id":49248721502465,"sku":"FRK20-4626","price":139.0,"currency_code":"EUR","in_stock":true},{"title":"44cm x 29cm Large","offer_id":49248721535233,"sku":"FRK20-4429","price":135.0,"currency_code":"EUR","in_stock":false},{"title":"41cm x 23cm Medium","offer_id":49248721568001,"sku":"FRK20-4123","price":125.0,"currency_code":"EUR","in_stock":false},{"title":"39cm x 26cm Compact","offer_id":49248721600769,"sku":"FRK20-3926","price":119.0,"currency_code":"EUR","in_stock":false},{"title":"36cm x 20cm Slim","offer_id":49248721633537,"sku":"FRK20-3620","price":99.0,"currency_code":"EUR","in_stock":false},{"title":"34cm x 23cm Small","offer_id":49248721666305,"sku":"FRK20-3423","price":99.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hasegawa-cutting-board-professional-lite-18-x-10-x-075-frk20-4626-585747_d95946fd-22eb-4e7a-ae31-9e62bd236244.jpg?v=1781210213"},{"product_id":"hatsukokoro-japanese-kitchen-shears-scissors","title":"Hatsukokoro Japanese Kitchen Shears Scissors","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eCrafted in a small, traditional factory in Japan, the \u003cstrong\u003eHatsukokoro AUS6 Stainless Steel Kitchen Shears\u003c\/strong\u003e bring precision and versatility to your everyday cooking tasks. From trimming meats and slicing dried fruits to cutting parchment paper, these separable shears are designed for easy cleaning and maintenance—just pull them apart to access every nook and cranny. Their durable AUS6 stainless steel construction ensures a sharp, long-lasting edge that home cooks and professional chefs alike will appreciate.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Are these kitchen shears easy to clean?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Absolutely. They come apart into two pieces, allowing you to rinse and dry both sides thoroughly before reassembling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Can these shears handle tough tasks like cutting poultry bones?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Thanks to their sturdy build and razor-sharp AUS6 steel blades, they can tackle poultry bones and other challenging cuts with ease.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 4.1 oz (116 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 62 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 198 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e AUS6 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesign Feature:\u003c\/strong\u003e Separable blades for easy cleaning\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49248730054913,"sku":null,"price":65.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/Photoroom_20240708_112026_f3ebfbf4-9c94-4007-bda5-529587a75136.jpg?v=1781210313"},{"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":"yoshikazu-tanaka-aogami-super-gyuto-255mm-prisma-handle","title":"Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eYoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm\u003c\/strong\u003e is a rare, high-performance Sakai gyuto forged by legendary blacksmith \u003cstrong\u003eYoshikazu Tanaka\u003c\/strong\u003e and sharpened and finished by master Sakai sharpener \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e. Choose a handcrafted \u003cstrong\u003ePrisma Knife wa handle\u003c\/strong\u003e, an \u003cstrong\u003eEbony \u0026amp; Horn handle\u003c\/strong\u003e, or \u003cstrong\u003eBlade Only\u003c\/strong\u003e for your own handle project. The Blade Only option is supplied without a handle and requires handle fitting before use.\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 \u003cstrong\u003ePrisma Knife\u003c\/strong\u003e option pairs the blade with a custom handle. 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\u003eJohn\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 choice of Prisma Knife or Ebony \u0026amp; Horn handle, or Blade Only. 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 John 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 Options:\u003c\/strong\u003e Prisma Knife; Ebony \u0026amp; Horn; Blade Only (no 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":"Yoshikazu Tanaka","offers":[{"title":"Prisma Knife","offer_id":49248839663873,"sku":null,"price":795.0,"currency_code":"EUR","in_stock":true},{"title":"Ebony \u0026 Horn","offer_id":50428693184769,"sku":null,"price":694.0,"currency_code":"EUR","in_stock":false},{"title":"Blade Only","offer_id":50428693217537,"sku":null,"price":635.0,"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":"higonokami-carbon-steel-japanese-friction-folder","title":"Higonokami Carbon Steel Japanese Friction Folder","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nagao Kanekoma Higonokami is one of Japan’s most iconic folding knives: a minimalist friction-folder with roots dating back to the late 19th century. These knives are made by Nagao Kanekoma Seisakusho in Miki City, Hyōgo, the last remaining workshop legally permitted to use the registered “Higonokami \/ 肥後守定駒” name. This is the real thing—traditional, practical, and deeply collectible.\u003c\/p\u003e\n\u003cp\u003eAcross the Medium and Large sizes, the formula stays true to the classic Higonokami design: a laminated SK carbon-steel blade, a simple steel handle in a silver or black finish, and the signature chikiri lever for easy opening. Choose Medium - Silver, Medium - Black, Large - Black, or Large Silver. The Large Silver has the same specifications as the Large - Black, with a silver handle finish. Whether you want a compact everyday carry, a balanced all-around utility knife, or a larger pocket tool with more cutting length, this lineup offers an authentic Japanese folding knife for every preference.\u003c\/p\u003e\n\u003ch2\u003eSize Comparison\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003cth\u003eApprox. Closed Length\u003c\/th\u003e\n\u003cth\u003eApprox. Open Length\u003c\/th\u003e\n\u003cth\u003eApprox. Weight\u003c\/th\u003e\n\u003cth\u003eBest For\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium - Silver\u003c\/td\u003e\n\u003ctd\u003e70 mm\u003c\/td\u003e\n\u003ctd\u003e95 mm\u003c\/td\u003e\n\u003ctd\u003e170 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 43–45 g\u003c\/td\u003e\n\u003ctd\u003eUltralight pocket carry, small daily tasks, collectors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium - Black\u003c\/td\u003e\n\u003ctd\u003e70 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 100 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 170 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 43–45 g\u003c\/td\u003e\n\u003ctd\u003eThe most balanced choice for everyday use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLarge - Black\u003c\/td\u003e\n\u003ctd\u003e90 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 120 mm\u003c\/td\u003e\n\u003ctd\u003e210 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 39–48 g\u003c\/td\u003e\n\u003ctd\u003eMore reach, more versatility, and the most hand-filling feel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLarge Silver\u003c\/td\u003e\n\u003ctd\u003e90 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 120 mm\u003c\/td\u003e\n\u003ctd\u003e210 mm\u003c\/td\u003e\n\u003ctd\u003eApprox. 39–48 g\u003c\/td\u003e\n\u003ctd\u003eMore reach, more versatility, and the most hand-filling feel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eMedium - Silver is the lightest and most compact option in this lineup. Medium - Black offers the same 70 mm blade length with a slightly longer closed length and more weight. Both Large - Black and Large Silver offer a 90 mm blade and a fuller grip for users who want extra reach while keeping the slim traditional profile. The two Large options share the same measurements and differ in handle finish.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Which size Higonokami should I choose?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Choose Medium - Silver for the lightest, most compact everyday carry, or Medium - Black for the same 70 mm blade length with a slightly longer closed length and more weight. Choose Large - Black or Large Silver if you want a more substantial Higonokami with extra reach for food prep, workshop tasks, or general utility cutting. Both Large options have the same specifications, so choose the handle finish you prefer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this a locking knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e No. The Higonokami is a traditional friction-folder, which means it does not use a modern lock. It stays open through hand pressure and the simple brilliance of its chikiri lever design. That simplicity is a big part of its charm and historical appeal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is SK carbon steel good for everyday use?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. SK carbon steel takes a keen edge easily and is straightforward to maintain, which is one reason the Higonokami remains so beloved. Like other carbon steels, it will patina with use and can rust if neglected, so wipe it dry after cutting and store it clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a carbon-steel Higonokami?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wipe it dry after use, especially after cutting anything acidic or damp. A light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki Oil\u003c\/a\u003e is an easy way to protect the blade during storage. For day-to-day edge maintenance, a few light passes on our \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu XL Buffalo Leather Strop\u003c\/a\u003e will help keep the edge crisp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes Nagao Kanekoma special?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Nagao Kanekoma Seisakusho is widely recognized as the last remaining maker legally permitted to use the registered Higonokami name. That makes these knives more than just useful tools—they are a direct continuation of a historic Japanese knife tradition.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Nagao Kanekoma Seisakusho\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miki City, Hyōgo, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Traditional Japanese friction-folder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Hon-Warikomi laminated blade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SK carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Steel with silver or black finish; black handles feature gold trademark engraving\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpening Mechanism:\u003c\/strong\u003e Traditional chikiri friction-folder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Satin blade with silver or black handle, depending on selected variant\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Marking:\u003c\/strong\u003e “本割込” (Hon-Warikomi)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvailable Sizes:\u003c\/strong\u003e Medium, Large\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvailable Variants:\u003c\/strong\u003e Medium - Silver; Medium - Black; Large - Black; Large Silver\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDetailed Size Specifications\u003c\/h2\u003e\n\u003ch3\u003eMedium - Silver\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 70 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClosed Length:\u003c\/strong\u003e 95 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen Length:\u003c\/strong\u003e 170 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 31–33 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMedium - Black\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 70 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClosed Length:\u003c\/strong\u003e Approx. 100 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen Length:\u003c\/strong\u003e Approx. 170 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 43–45 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eLarge - Black\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 90 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClosed Length:\u003c\/strong\u003e Approx. 120 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen Length:\u003c\/strong\u003e 210 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 39–48 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eLarge Silver\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 90 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClosed Length:\u003c\/strong\u003e Approx. 120 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen Length:\u003c\/strong\u003e 210 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 39–48 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis knife uses traditional carbon steel, so it will naturally darken and develop patina over time. That is normal and often desirable. To prevent rust, wipe the blade dry after use and apply a small amount of oil before storage when needed. A leather strop is an excellent way to maintain the edge between sharpenings.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThe Higonokami is proof that a pocket knife does not need springs, locks, or complicated hardware to be deeply useful. It is slim, tactile, easy to carry, and rich with Japanese history. Medium or Large, the Nagao Kanekoma Higonokami delivers authentic craftsmanship and a kind of everyday satisfaction that modern folders rarely match.\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Medium - Silver","offer_id":49248876855553,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"Medium - Black","offer_id":49248876888321,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"Large - Black","offer_id":49248876921089,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"Large Silver","offer_id":50501925568769,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/higonokami-carbon-steel-japanese-friction-folder-01_234774c0-f154-43f7-8272-7d99fd018ad2.jpg?v=1781213826"},{"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. Choose \u003cstrong\u003eBlade Only\u003c\/strong\u003e for your own handle project, or a fitted \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e, \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e, \u003cstrong\u003eRosewood and Ebony\u003c\/strong\u003e, or \u003cstrong\u003ePrisma Ocean Blue\u003c\/strong\u003e wa handle. The Prisma Ocean Blue option combines ocean-blue sections and natural figured wood with a red ferrule and gold-tone spacers.\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 a suitable 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 Select one of the fitted handle options for a complete knife, or choose \u003cstrong\u003eBlade Only\u003c\/strong\u003e to supply and fit your own handle. The blade-only option is supplied without a handle and requires a suitable handle to be fitted before use. Availability is shown in the option 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\u003eOptions:\u003c\/strong\u003e Blade Only; Cypress and Horn; Amboyna Burl and Horn; Rosewood and Ebony; Prisma Ocean Blue\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},{"title":"Rosewood and Ebony","offer_id":50384535945473,"sku":"DAR-G3-MIG-GY210-RE","price":248.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50384535978241,"sku":"DAR-G3-MIG-GY210-BO","price":219.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Ocean Blue","offer_id":50384536011009,"sku":"DAR-G3-MIG-GY210-POB","price":339.0,"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":"daruma-hamono-ginsan-3-migaki-gyuto-240mm-gyuto","title":"Daruma Hamono Ginsan #3 Migaki Gyuto 240mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eDaruma Hamono Ginsan #3 Migaki Gyuto 240mm\u003c\/strong\u003e is a long, light and precise Japanese chef knife built for confident slicing, efficient prep and clean push cuts. Its Ginsan #3 stainless core combines a crisp, fine edge with easier everyday care, while the smooth Migaki polish gives the blade an understated, refined finish.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e240mm along the edge\u003c\/strong\u003e, this gyuto offers extra reach and working space for larger vegetables, proteins and high-volume prep. Despite its size, the measured knife weighs only \u003cstrong\u003e183g\u003c\/strong\u003e. The 2mm spine tapers to approximately 0.5mm near the tip, creating a nimble point for detail work and a blade that moves cleanly through food.\u003c\/p\u003e\n\u003cp\u003eChoose this Daruma 240mm gyuto as a \u003cstrong\u003eblade only\u003c\/strong\u003e for your own handle project, or fitted with a \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e, \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e, \u003cstrong\u003eRosewood and Ebony\u003c\/strong\u003e, or \u003cstrong\u003ePrisma Golden Burl\u003c\/strong\u003e wa handle. The Prisma Golden Burl option has warm golden-brown figured wood and a contrasting dark spacer with bright trim. Select an option to see its matching photographs. The blade-only option is supplied without a handle and requires a suitable handle to be fitted before use.\u003c\/p\u003e\n\u003cp\u003eDaruma Hamono works in Hirosaki City, Aomori Prefecture, under blacksmith Aki Furukawa. The three-layer stainless-clad Ginsan construction delivers the sharpness and sharpening response associated with fine Japanese steels, together with excellent corrosion resistance for professional and home kitchens.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What is a 240mm gyuto best suited for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e It is an all-purpose chef knife with extra reach for large produce, meat and fish portioning, long slicing strokes and busy prep sessions. Cooks who use a pinch grip often find a 240mm gyuto surprisingly agile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is Ginsan #3 stainless?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Ginsan #3, also called Silver #3, is a fine-grained stainless steel valued for taking a crisp edge while remaining easier to maintain than reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: How should I care for this knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash with mild soap and dry immediately. Do not use a dishwasher, cut frozen food or bones, twist the edge, or scrape the board with the cutting edge. Sharpen on quality whetstones and use a knife-friendly cutting board.\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:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Three-layer san-mai\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 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 375mm (measured handled sample; varies by handle)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 51mm\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 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 0.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 183g (measured handled sample; varies by handle; blade-only weight is not specified)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptions:\u003c\/strong\u003e Blade Only; Cypress and Horn; Amboyna Burl and Horn; Rosewood and Ebony; Prisma Golden Burl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\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":50221719585025,"sku":"DAR-G3-MIG-GY240-CYP","price":349.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":50221719617793,"sku":"DAR-G3-MIG-GY240-AMB","price":349.0,"currency_code":"EUR","in_stock":true},{"title":"Rosewood and Ebony","offer_id":50384311550209,"sku":"DAR-G3-MIG-GY240-RE","price":268.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50384311582977,"sku":"DAR-G3-MIG-GY240-BO","price":239.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Golden Burl","offer_id":50384311615745,"sku":"DAR-G3-MIG-GY240-PGB","price":359.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/daruma-ginsan-migaki-gyuto-240mm-cypress-horn-01_45586dd6-2ce4-4a2c-8105-3b8843bb89d4.jpg?v=1787580807"},{"product_id":"hatsukokoro-kaijin-blue-2-gyuto-210mm","title":"Hatsukokoro Kaijin Blue #2 Gyuto 210mm","description":"\u003ch2\u003eHatsukokoro Kaijin Blue #2 Gyuto 210mm\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kaijin combines a Blue #2 carbon-steel core with stainless cladding and a mono olivewood wa handle. It offers the sharpness and sharpening response of traditional carbon steel while keeping most of the blade face easier to maintain.\u003c\/p\u003e\n\u003cp\u003eThe 210mm-class gyuto profile is versatile for vegetables, herbs, fruit, fish, and boneless proteins. Its tall heel and moderate weight provide comfortable knuckle clearance and a confident feel for push cutting, controlled rocking, and slicing.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThe exposed Blue #2 edge is reactive and will develop a natural patina. Hand wash, dry immediately, and avoid dishwashers, bones, frozen food, hard shells, and twisting cuts. A light coat of food-safe camellia oil may be used before extended storage.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Kaijin\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 Blue #2 \/ Aogami #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e Approximately 218mm cutting edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e Approximately 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e Approximately 2.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 166g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Mono olivewood octagonal wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 62 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":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49248881869057,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kaijin-blue-2-gyuto-210mm-mono-olive-handle-02.jpg?v=1781214017"},{"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":"hatsukokoro-ryuhyo-sg2-damascus-migaki-bunka-180mm","title":"Hatsukokoro Ryuhyo SG2 Black Damascus Bunka 180mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm combines a thin, precise grind with premium SG2 powdered stainless steel and striking layered Damascus cladding. Its versatile bunka profile has a flat section for efficient push cutting and a pointed k-tip for detail work, making it an excellent all-purpose knife for vegetables, herbs, boneless proteins, garlic, shallots, and everyday prep.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlack Damascus \/ Walnut:\u003c\/strong\u003e Dark black-coated Damascus cladding paired with a walnut octagonal wa handle and black ferrule.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAt the core is SG2 \/ R2 powder stainless steel, valued for fine grain, excellent edge retention, and corrosion resistance. The thin geometry and refined edge give the knife a smooth, agile cutting feel, while the stainless construction keeps maintenance straightforward.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose a Bunka?\u003c\/h2\u003e\n\u003cp\u003eA bunka offers the versatility of a santoku with a more acute k-tip. The flatter edge works especially well for push cutting and chopping, while the pointed tip provides extra control for trimming, scoring, and fine slicing.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash only and dry immediately after use. Do not place the knife in a dishwasher or use it on bones, frozen food, glass, stone, or other hard surfaces. Use a knife-friendly cutting board and avoid abrasive cleaners. On the Black Damascus , normal use may gradually create character and wear in the dark surface finish.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ryuhyo\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 SG2 \/ R2 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\u003eListed Blade Length:\u003c\/strong\u003e 180mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eActual Edge Length:\u003c\/strong\u003e Approximately 176mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 49mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e Approximately 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e Approximately 1.6mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 62–64 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Mono ebony\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Black Damascus \/ Walnut","offer_id":50120902672641,"sku":null,"price":219.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-ryuhyo-black-sg2-bunka-walnut-6_c0bd77a9-bc4c-4462-ab74-668c015b2fc6.jpg?v=1785855682"},{"product_id":"hatsukokoro-ginrei-silver-3-ko-santoku-150mm-with-mono-ebony-handle","title":"Hatsukokoro Ginrei Silver #3 Ko Santoku 150mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Ginrei Silver #3 Ko Santoku 150mm with mono ebony handle is a compact, stainless Japanese kitchen knife designed for nimble daily prep. Made with a Silver #3 steel core, also known as Ginsan or Ginsanko, this ko santoku offers a clean balance of sharpness, edge retention, stainless ease of care, and a sharpening feel that many cooks compare favorably to carbon steel.\u003c\/p\u003e\n\u003cp\u003eThe 150mm ko santoku size is especially useful for cooks who want one small knife that can handle vegetables, herbs, fruit, small proteins, and quick board work without feeling oversized. Its added blade height gives more knuckle clearance than a petty knife, while the shorter length makes it easy to control on smaller cutting boards or in tight prep spaces.\u003c\/p\u003e\n\u003cp\u003eThe nashiji finish gives the blade a subtle textured look, while the mono ebony handle adds a clean, premium feel in hand. This is a strong everyday choice for home cooks, professional cooks, and anyone who wants a smaller Japanese knife that is easy to maintain without giving up real cutting performance.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Hatsukokoro Ginrei Silver #3 Ko Santoku good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is one of the easiest Japanese knife styles to recommend for home cooks because it is compact, stainless, easy to control, and versatile enough for everyday prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Silver #3 steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Silver #3, also called Ginsan or Ginsanko, is a stainless Japanese steel known for taking a fine edge while remaining easier to care for than reactive carbon steel. It is a great option for cooks who want Japanese sharpness without the extra maintenance of carbon steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a ko santoku used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A ko santoku is a smaller santoku-style knife used for vegetables, herbs, fruit, small proteins, and quick prep tasks. It gives you more height and board contact than a petty knife, but still feels compact and precise.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Ginrei\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Ko Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Silver #3 \/ Ginsan \/ Ginsanko 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\u003eBlade Finish:\u003c\/strong\u003e Nashiji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 150mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 276mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 39.0mm\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:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 0.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 90g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono Ebony or Mono Olive \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Ebony","offer_id":49511939932417,"sku":null,"price":119.0,"currency_code":"EUR","in_stock":false},{"title":"Olive","offer_id":49511939965185,"sku":null,"price":119.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-ginrei-silver-3-ko-santoku-150mm-01_92d2f60a-8dc1-4d34-bbb7-e9ca6ad49c7b.jpg?v=1781214695"},{"product_id":"hatsukokoro-ginrei-silver-3-gyuto-210mm-with-mono-ebony-handle","title":"Hatsukokoro Ginrei Silver #3 Gyuto 210mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Ginrei Silver #3 Gyuto 210mm with mono ebony handle is a stainless Japanese chef knife built for everyday prep with a clean balance of sharpness, ease of care, and value. Made with a Silver #3 steel core, also known as Ginsan, Ginsanko, or Gingami #3, this gyuto gives cooks a fine-grained stainless steel that sharpens well and offers a cutting feel many users associate with carbon steel, without the same level of reactivity.\u003c\/p\u003e\n\u003cp\u003eThe 210mm gyuto is one of the most versatile Japanese knife sizes. This Tokushu Knife-measured example has a 208mm blade length, making it efficient for slicing, chopping, and daily board work while still feeling approachable in most home kitchens. It works well for vegetables, boneless proteins, herbs, fruit, and general meal prep. The thin spine and fine 0.4mm tip help the knife feel precise and responsive through detail cuts and smooth slicing.\u003c\/p\u003e\n\u003cp\u003eThe mono ebony wa handle gives this version a refined, clean look and a premium feel in hand. For cooks looking for a first serious Japanese chef knife, a lower-maintenance stainless workhorse, or a reliable daily gyuto with elegant styling, the Hatsukokoro Ginrei Silver #3 Gyuto is a strong choice. For best edge life, use a knife-friendly board such as a Hasegawa cutting board, and maintain the edge between sharpenings with a leather strop.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Hatsukokoro Ginrei Silver #3 Gyuto good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is an excellent Japanese chef knife for home cooks because it uses stainless Silver #3 steel, has an approachable gyuto profile, and offers strong cutting performance without the extra care required by reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Silver #3 steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Silver #3, also called Ginsan or Gingami #3, is a stainless Japanese steel known for its fine grain structure, clean edge taking, and easy sharpening feel. It is a great option for cooks who want Japanese knife performance with simpler maintenance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 210mm gyuto used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 210mm gyuto is a Japanese chef knife used for vegetables, herbs, fruit, and boneless proteins. It is one of the best all-purpose sizes because it gives enough blade length for efficient prep while still feeling easy to control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand, dry after use, and avoid the dishwasher. Even though Silver #3 is stainless, proper care protects the edge and finish. Do not cut frozen food, bones, or use the knife on glass, stone, ceramic, or other hard cutting surfaces.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Ginrei\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 Silver #3 \/ Ginsan \/ Ginsanko \/ Gingami #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\u003eBlade Finish:\u003c\/strong\u003e Nashiji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 208mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 348mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 47.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 1.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e 1.84mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 0.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 149g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono ebony octagonal wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately HRC 60–62\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Thin behind the edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasurements:\u003c\/strong\u003e Specs measured by Tokushu Knife staff\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49248901267713,"sku":null,"price":169.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-ginrei-silver-3-gyuto-210mm-02_815d72a2-16a4-4588-8678-b74b9b4bb2f1.jpg?v=1781214721"},{"product_id":"imai-as-kurouchi-usa-gyuto-220mm-with-sanjo-walnut-handle","title":"Imai AS Kurouchi USA Gyuto 220mm with Sanjo Walnut Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Imai AS Kurouchi USA Gyuto 220mm is a tall, powerful Japanese chef knife built for cooks who want carbon steel edge performance, excellent board presence, and a rustic forged look. With a 221mm blade length, 61.5mm heel height, and 177g weight, this gyuto offers excellent knuckle clearance, confident food contact, and a balanced feel for daily prep.\u003c\/p\u003e\n\u003cp\u003eAt the core is Aogami Super, also known as Blue Super steel, one of the most respected high-carbon steels used in Japanese kitchen knives. It is known for excellent edge retention, strong sharpening response, and the ability to take a very refined edge. The kurouchi finish gives the blade a traditional forged appearance while adding rustic character above the cutting edge.\u003c\/p\u003e\n\u003cp\u003eThis knife is paired with a Sanjo walnut octagonal handle with a maple stripe, giving it a comfortable, natural feel with a clean custom look. The 220mm size sits between a classic 210mm gyuto and a full 240mm workhorse, making it a strong all-around choice for cooks who want extra cutting room without stepping into an oversized blade.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Imai AS Kurouchi Gyuto 220mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 221mm blade gives home cooks more cutting power than a typical 210mm gyuto while staying easier to manage than many 240mm knives. The tall 61.5mm heel height also gives excellent knuckle clearance and confidence during prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Aogami Super steel best known for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Aogami Super is best known for excellent edge retention, high sharpness potential, and a satisfying sharpening feel. It is a carbon steel, so it should be washed and dried carefully after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this kurouchi carbon steel knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Do not leave it wet or dirty on the board. Wash by hand, dry immediately, and avoid the dishwasher. For longer storage, a light coat of food-safe knife oil such as \u003ca href=\"https:\/\/tokushuknife.eu\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e can help protect the carbon steel from rust. Use a knife-friendly board like a \u003ca href=\"https:\/\/tokushuknife.eu\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro cutting board\u003c\/a\u003e to help preserve the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Who is this knife best for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife is best for cooks who want a high-performance Japanese gyuto with a traditional forged look, strong edge life, extra heel height, and more cutting length than a standard 210mm chef knife. It is not ideal for users who want a fully stainless, low-maintenance blade.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\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 Stainless clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 221mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 369mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight at Heel:\u003c\/strong\u003e 61.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 1.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Tip):\u003c\/strong\u003e 0.84mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 177g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Sanjo walnut octagonal handle with maple stripe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 64-65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49248914833665,"sku":null,"price":269.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/imai-as-kurouchi-usa-gyuto-220mm-02.jpg?v=1781214952"},{"product_id":"benriner-classic-japanese-mandolin","title":"BENRINER Classic Japanese Mandolin","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe BENRINER Classic Japanese Mandolin is a made-in-Japan vegetable slicer designed for fast, clean, and consistent prep. Trusted since 1955, BENRINER is a kitchen staple for thin vegetable slicing, garnish work, and julienne cuts. This classic ivory model adjusts from approximately 0.5mm to 3mm, making it useful for delicate cucumber slices, onions, carrots, potatoes, radishes, cabbage, and other firm vegetables.\u003c\/p\u003e\n\u003cp\u003eThis mandolin includes interchangeable fine, medium, and coarse julienne blades, giving home cooks and professional kitchens more flexibility than a standard slicer. Use it for salads, pickles, stir-fry prep, garnishes, slaws, and restaurant-style plating. The blade is extremely sharp and should always be handled with care. Use the included finger guard whenever possible, especially when the vegetable becomes small or difficult to grip.\u003c\/p\u003e\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAdjust the thickness before slicing:\u003c\/strong\u003e Hold the BENRINER at eye level and turn the adjustment screw underneath the cutting board. Turn the screw clockwise for thinner slices and counter-clockwise for thicker slices. The approximate slicing range is 0.5mm to 3mm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse on a stable surface:\u003c\/strong\u003e Place the mandolin securely on a steady cutting surface before slicing. Keep the slicer level and do not use it while distracted, rushed, or in an unstable position.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse the finger guard:\u003c\/strong\u003e Attach the vegetable to the finger guard whenever possible. This is especially important as the vegetable becomes smaller, shorter, wet, or harder to hold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlice with control:\u003c\/strong\u003e Move the vegetable forward over the blade using smooth, steady pressure. Do not force the vegetable into the blade. Let the sharp blade do the work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsing the julienne blades:\u003c\/strong\u003e To install an interchangeable blade, insert the blade into the blade slot with the cutting edge facing down. Tighten the screws securely before use. To remove the blade, loosen the screws and carefully slide the blade out while keeping fingers away from all cutting edges.\u003c\/p\u003e\n\u003ch2\u003eSafety \u0026amp; Liability Notice\u003c\/h2\u003e\n\u003cp\u003eThe BENRINER Classic Japanese Mandolin contains extremely sharp blades and must be used carefully. By purchasing and using this product, the customer accepts full responsibility for proper, safe, and lawful use. The customer assumes all liability for injury, damage, or loss resulting from misuse, improper handling, failure to use the finger guard, unsafe storage, use by children, use on non-vegetable items, damaged blades, improper blade installation, or failure to follow the manufacturer’s safety instructions. Tokushu Knife is not responsible for injuries or damages caused by inappropriate use, careless handling, modification, or use contrary to the included instructions.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is the BENRINER Classic Mandolin used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e It is used for fast, consistent vegetable slicing and garnish work. It can make thin slices as well as fine, medium, or coarse julienne cuts with the included interchangeable blades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How thin can the BENRINER Classic slice?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The cutting thickness adjusts from approximately 0.5mm to 3mm by turning the adjustment screw underneath the cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this mandolin good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. It is useful for both home cooks and professional kitchens, but it must be used carefully. Always use the finger guard when possible and keep fingers away from the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Can I wash the BENRINER in the dishwasher?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e No. Hand wash only. Dishwashers and dish dryers can expose the plastic body to high heat and may damage the mandolin.\u003c\/p\u003e\n\u003ch2\u003eCare Instructions\u003c\/h2\u003e\n\u003cp\u003eWash the BENRINER by hand with mild soap and water after use. Do not place it in a dishwasher or dish dryer. Do not expose it to open flame, high heat, or direct heat sources. Avoid thinner, gasoline, benzene, harsh chemicals, and abrasive cleaning methods. Dry thoroughly before storage and keep the mandolin, blades, screws, and cutting board away from children.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e BENRINER Classic Japanese Mandolin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BENRINER\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel \/ Color:\u003c\/strong\u003e BENRINER-Ivory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice Thickness Range:\u003c\/strong\u003e Approximately 0.5mm to 3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncluded Blades:\u003c\/strong\u003e Straight slicing blade, fine julienne blade, medium julienne blade, coarse julienne blade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody Material:\u003c\/strong\u003e ABS resin, PP resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal Resistance:\u003c\/strong\u003e -10°C to 70°C \/ 14°F to 158°F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash only; do not use dishwasher or dish dryer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer:\u003c\/strong\u003e BENRINER CO., LTD.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"BENRINER","offers":[{"title":"Default Title","offer_id":49248915554561,"sku":null,"price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/benriner-classic-japanese-mandolin-02.jpg?v=1781214987"},{"product_id":"hatsukokoro-ginrei-silver-3-petty-130mm-with-mono-ebony-handle-copy","title":"Hatsukokoro Ginrei Silver #3 Petty 130mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Ginrei Silver #3 Petty 130mm with Mono Ebony Handle is a compact Japanese petty knife built for clean, precise prep work. The 130mm blade is ideal for peeling, trimming, slicing fruit, breaking down small vegetables, cleaning proteins, and handling the detail work that feels awkward with a full-size gyuto.\u003c\/p\u003e\n\u003cp\u003eGinrei means “silver peak,” and this line is a strong everyday expression of Hatsukokoro’s practical knife design: stainless Ginsan Silver #3 core steel, stainless cladding, a subtle nashiji finish, and a thin, nimble grind. Silver #3 is loved because it sharpens more easily than many stainless steels while still offering stainless convenience, making this petty a great choice for cooks who want Japanese cutting performance without the higher maintenance of carbon steel.\u003c\/p\u003e\n\u003cp\u003eThe mono ebony wa handle gives this knife a refined, understated look and a more premium feel in hand. Ebony adds visual contrast against the rustic nashiji blade finish while keeping the knife balanced, compact, and easy to control for board work or in-hand prep.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Hatsukokoro Ginrei Silver #3 Petty 130mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is one of the easiest Japanese petty knives to recommend for home cooks because it combines a stainless Ginsan core with a practical size and comfortable wa handle. It is small enough for quick prep but refined enough for cooks who want a real upgrade from a basic paring or utility knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 130mm petty knife best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 130mm petty is best for detail work: trimming shallots, slicing citrus, peeling apples, cutting herbs, removing silver skin, and preparing small ingredients. It can work on the cutting board or in hand, making it one of the most useful secondary knives in a Japanese knife roll.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a Silver #3 Japanese knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Silver #3 is stainless, so it is easier to maintain than carbon steel, but it should still be washed by hand, dried immediately, and never placed in the dishwasher. Use a soft cutting board, avoid bones and frozen foods, and maintain the edge with proper sharpening or stropping. For long-term care, a light coat of Tsubaki oil can help protect the blade and handle materials during storage.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ginrei\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Petty \/ Utility Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Ginsan \/ Silver #3 Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Clad San Mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Nashiji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e Approximately 130-132mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e Approximately 258-260mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 30.5-32mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e Approximately 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e Approximately 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Tip):\u003c\/strong\u003e Approximately 0.8mm near tip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 74-80g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono Ebony Octagonal Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 61 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double Bevel, suitable for right- or left-handed users\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49248916177153,"sku":null,"price":135.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-ginrei-silver-3-petty-130mm-mono-ebony-handle-06_c1ff0b9d-ddc7-4e03-ac92-173016df5d34.jpg?v=1781215011"},{"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":"hatsukokoro-kurogane-blue-2-kurouchi-honesuki-150mm-with-mono-ebony-handle","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Honesuki 150mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Honesuki is a purpose-built Japanese poultry knife with the stiffness, pointed tip and controlled geometry needed to work cleanly around joints and bones. Its 150mm-class blade is compact enough for detailed butchery while remaining substantial through the heel.\u003c\/p\u003e\n\n\u003cp\u003eMade in the Tosa region of Japan for Hatsukokoro, the Kurogane combines an Aogami Blue #2 carbon-steel core with soft iron cladding and a traditional kurouchi finish. The mono ebony handle gives this deliberately rustic blade a dense, understated upgrade.\u003c\/p\u003e\n\n\u003ch2\u003eDesigned for poultry and precise butchery\u003c\/h2\u003e\n\n\u003cp\u003eA honesuki is not a flexible Western boning knife. Its stiff triangular blade gives direct feedback and control when following a chicken carcass, opening joints, removing meat from bone, trimming tendons and portioning smaller proteins.\u003c\/p\u003e\n\n\u003cp\u003eThe Kurogane has a sturdy spine with a modest distal taper and a slightly convex workhorse grind. It prioritises control, durability and reliable food release rather than the very thin geometry of a general-purpose slicing knife. The double-bevel edge makes this version suitable for both right- and left-handed users.\u003c\/p\u003e\n\n\u003cp\u003eThis knife is intended to work \u003cem\u003earound\u003c\/em\u003e bone. It should not be used to chop through hard bones, frozen food or dense shells.\u003c\/p\u003e\n\n\u003ch2\u003eBlue #2 carbon steel\u003c\/h2\u003e\n\n\u003cp\u003eAogami Blue #2 is valued for taking a keen edge, holding it well and responding predictably on sharpening stones. Here it is hardened to approximately 61–63 HRC and supported by reactive soft iron cladding.\u003c\/p\u003e\n\n\u003cp\u003eBoth the core and cladding can patina or rust if left wet. The kurouchi finish reduces the amount of exposed iron on the upper blade but does not make the knife stainless. Hand-wash, dry immediately and apply a light coat of food-safe knife oil before extended storage.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eHatsukokoro\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSeries\u003c\/th\u003e\n\u003ctd\u003eKurogane\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eHonesuki \/ Japanese poultry boning knife\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of manufacture\u003c\/th\u003e\n\u003ctd\u003eTosa, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eAogami Blue #2 carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eSoft iron, san-mai construction\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eKurouchi\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eEdge length\u003c\/th\u003e\n\u003ctd\u003eApproximately 155mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOverall length\u003c\/th\u003e\n\u003ctd\u003eApproximately 297mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003eApproximately 43mm at the heel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003eApproximately 3.4mm at heel; 2.8mm mid-blade; 1.5mm near tip\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApproximately 145g\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHardness\u003c\/th\u003e\n\u003ctd\u003eApproximately 61–63 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eGrind\u003c\/th\u003e\n\u003ctd\u003eDouble bevel, slightly convex\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eOctagonal mono ebony wa handle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHand orientation\u003c\/th\u003e\n\u003ctd\u003eAmbidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSteel care\u003c\/th\u003e\n\u003ctd\u003eFully reactive carbon-steel construction\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003csmall\u003eMeasurements can vary slightly because these knives are forged and finished by hand.\u003c\/small\u003e\u003c\/p\u003e\n\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eUse for poultry, joint work, trimming meat, tendons and connective tissue.\u003c\/li\u003e\n  \u003cli\u003eDo not chop through hard bone or use on frozen food.\u003c\/li\u003e\n  \u003cli\u003eHand-wash only and dry immediately after use.\u003c\/li\u003e\n  \u003cli\u003eExpect a natural patina to develop on exposed carbon steel.\u003c\/li\u003e\n  \u003cli\u003eOil lightly before long-term storage.\u003c\/li\u003e\n  \u003cli\u003eUse a wooden or quality synthetic cutting board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan this honesuki cut through bone?\u003c\/strong\u003e\u003cbr\u003eIt is designed to work around bone and through joints or cartilage, not to cleave through hard bones.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it suitable for left-handed cooks?\u003c\/strong\u003e\u003cbr\u003eYes. This Kurogane honesuki uses a double-bevel grind and is suitable for either hand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the blade stainless?\u003c\/strong\u003e\u003cbr\u003eNo. The Blue #2 core and soft iron cladding are both reactive and require prompt cleaning and drying.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49507786522881,"sku":"HAT-KRG-B2-HON150-EB","price":129.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kurogane-blue-2-honesuki-angled-view_b8c6bab2-c540-4fef-8943-4b77002dd069.jpg?v=1784111134"},{"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-fr\/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"},{"product_id":"aspen-duffle-chef-bag-by-the-hidemaster","title":"Aspen Duffle Chef Bag by The Hidemaster","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eAspen Duffle Chef Bag by The Hidemaster\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eAspen Duffle Chef Bag by The Hidemaster\u003c\/strong\u003e is a full-grain leather carry bag built for chefs, cooks, culinary students, and serious knife users who want a practical everyday bag with a refined, old-world look. Finished in \u003cstrong\u003eRustic Brown\u003c\/strong\u003e, it has the character of a classic leather travel duffle while offering the function needed for carrying kitchen tools, prep gear, aprons, towels, notebooks, uniforms, or small service essentials.\u003c\/p\u003e\n\u003cp\u003eThis is a strong choice for professionals who want something more substantial and stylish than a standard nylon chef bag. The Aspen Duffle is made from \u003cstrong\u003efull-grain buffalo leather\u003c\/strong\u003e, with reinforced leather handles, a detachable shoulder strap, a spacious main compartment, an interior zip pocket, a heavy-duty zipper, and protective metal studs on the base. It is designed to hold its shape, protect your essentials, and age beautifully with regular use.\u003c\/p\u003e\n\u003cp\u003eUnlike a dedicated knife roll, this is best understood as a \u003cstrong\u003echef’s duffle carry bag\u003c\/strong\u003e: ideal for organizing daily work essentials, folded aprons, towels, small tools, notebooks, and properly protected knives. Always sheath or protect knives with a saya, blade guard, or knife roll before placing them inside any chef bag. For chefs moving between home, work, private events, catering jobs, or culinary school, the Aspen Duffle offers a clean balance of durability, storage, and presentation.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Aspen Duffle Chef Bag suitable for professional chefs?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. It is a practical option for chefs, cooks, caterers, and culinary students who need a durable leather bag for daily carry. It is especially useful for transporting work essentials, aprons, towels, small tools, and properly protected knives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Can I carry Japanese knives in this bag?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but knives should always be protected with a saya, edge guard, blade sleeve, or knife roll before being placed inside the bag. Japanese knives have fine edges and should never be carried loose where they can collide with other tools.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a full-grain leather chef bag?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Keep the leather dry when possible, wipe away spills with a soft cloth, and allow the bag to air dry naturally if exposed to moisture. Do not leave it against wet surfaces for long periods. Over time, full-grain leather will darken, soften, and build a natural patina from regular use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this bag only for chefs?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e No. While it is built with chefs and culinary professionals in mind, the Aspen Duffle also works well as a compact travel bag, everyday leather carry bag, or stylish work bag for anyone who appreciates durable full-grain leather goods.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e The Hidemaster\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Aspen Duffle Chef Bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Rustic Brown\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Full-grain buffalo leather\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Handcrafted leather construction with durable stitching\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBag Type:\u003c\/strong\u003e Chef duffle \/ everyday carry bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarry Options:\u003c\/strong\u003e Reinforced leather handles and adjustable detachable shoulder strap\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMain Storage:\u003c\/strong\u003e Spacious main compartment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInterior Storage:\u003c\/strong\u003e Interior zip pocket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClosure:\u003c\/strong\u003e Heavy-duty zipper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase Protection:\u003c\/strong\u003e Protective metal studs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse Case:\u003c\/strong\u003e Chef tools, protected knife storage, aprons, towels, daily carry, short travel, culinary school, catering, and service essentials\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Carry Note:\u003c\/strong\u003e Knives should be placed in a saya, blade guard, sleeve, or knife roll before being stored inside the bag\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"The HideMaster","offers":[{"title":"Rustic Brown","offer_id":49535007523073,"sku":null,"price":203.95,"currency_code":"EUR","in_stock":true},{"title":"Brown","offer_id":49535007555841,"sku":null,"price":203.95,"currency_code":"EUR","in_stock":true},{"title":"Cognac","offer_id":49535019417857,"sku":null,"price":203.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/the-hidemaster-aspen-duffle-chef-bag-rustic-brown-06.jpg?v=1783426933"},{"product_id":"tu-nguyen-52100-rainbow-damascus-kiritsuke-gyuto-210mm","title":"Tu Nguyen 52100 Rainbow Damascus Kiritsuke Gyuto 210mm with Ebony \u0026 Horn Handle","description":"\u003cp\u003eHand-forged by Tu Nguyen in Hanoi, Vietnam, this 210mm kiritsuke gyuto combines a 52100 carbon-steel cutting core with expressive rainbow Damascus cladding, a black acid-etched finish, and a traditional ebony and horn handle.\u003c\/p\u003e\n\n\u003cp\u003eThe K-tip profile provides the versatility of a chef's knife with a fine point for detailed work. Its approximately 52mm-tall blade gives comfortable knuckle clearance and plenty of usable surface area for preparing vegetables, boneless meat and fish.\u003c\/p\u003e\n\n\u003ch2\u003eOur hands-on experience\u003c\/h2\u003e\n\n\u003cp\u003eWe have used this knife in our own kitchen, and its performance lives up to its appearance. The 52100 core held its edge well through regular cooking, while the blade's grind helped ingredients separate from the face more readily than they do with many thin, highly polished knives.\u003c\/p\u003e\n\n\u003cp\u003eIt cuts cleanly without feeling overly delicate and offers the practical food release we look for in an everyday chef's knife. The rainbow Damascus is distinctive, but this is an accomplished cutting tool rather than a knife that relies on appearance alone.\u003c\/p\u003e\n\n\u003ch2\u003eAn honest note about the finish\u003c\/h2\u003e\n\n\u003cp\u003eThe black acid-etched finish provides some initial protection against oxidation, but it is not permanent and does not make the blade stainless. With use, the dark finish can gradually fade or wear, particularly within the darker sections of the rainbow pattern.\u003c\/p\u003e\n\n\u003cp\u003eThis happened on the knife we personally tested. It did not affect cutting performance, and the blade continued to look attractive, but customers should expect the finish to evolve rather than remain completely unchanged.\u003c\/p\u003e\n\n\u003cp\u003eThe exposed 52100 cutting core is reactive carbon steel and can develop a natural patina. Wash the knife by hand and dry it immediately after use.\u003c\/p\u003e\n\n\u003ch2\u003eHandle\u003c\/h2\u003e\n\n\u003cp\u003eThe dark ebony handle is paired with a natural horn ferrule, creating a restrained counterpoint to the colourful blade. Natural variations in the wood and horn are part of the character of a handmade knife.\u003c\/p\u003e\n\n\u003ch2\u003eWho this knife is for\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eCooks who value good edge retention from 52100 carbon steel\u003c\/li\u003e\n  \u003cli\u003eAnyone looking for a versatile 210mm K-tip chef's knife\u003c\/li\u003e\n  \u003cli\u003eThose who appreciate a grind that encourages food release\u003c\/li\u003e\n  \u003cli\u003eOwners comfortable with the care required by reactive carbon steel\u003c\/li\u003e\n  \u003cli\u003eCooks who want handmade construction and an individual appearance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis knife is less suitable for someone who wants a dishwasher-safe knife, a maintenance-free stainless blade, or a decorative finish that will remain completely unchanged.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eTu Nguyen Manh \/ OG Knives Workshop\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of manufacture\u003c\/th\u003e\n\u003ctd\u003eHanoi, Vietnam\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eKiritsuke gyuto \/ K-tip chef's knife\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003eApproximately 210mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003eApproximately 52mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003eApproximately 2.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003e52100 high-carbon chromium steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eRainbow Damascus\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eBlack acid etch\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eEbony with natural horn ferrule\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSteel care\u003c\/th\u003e\n\u003ctd\u003eReactive carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eRecommended use\u003c\/th\u003e\n\u003ctd\u003eVegetables, boneless meat, fish and general preparation\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eCare instructions\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHand-wash only and dry immediately.\u003c\/li\u003e\n  \u003cli\u003eDo not leave the blade wet or resting against acidic foods.\u003c\/li\u003e\n  \u003cli\u003eApply a small amount of food-safe knife oil before extended storage.\u003c\/li\u003e\n  \u003cli\u003eExpect the core steel to develop a patina and the black acid etch to soften with use.\u003c\/li\u003e\n  \u003cli\u003eDo not cut bones, frozen food or hard shells.\u003c\/li\u003e\n  \u003cli\u003eAvoid twisting or lateral force through the fine K-tip.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tu Nguyen","offers":[{"title":"Default Title","offer_id":49839265480961,"sku":"TN-RD-52100-KG210-EBH","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tu-nguyen-52100-rainbow-damascus-kiritsuke-gyuto-210mm-primary.jpg?v=1786784091"},{"product_id":"hatsukokoro-kurogane-blue-2-santoku-165mm-ebony","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Santoku 165mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Santoku is a compact, fully reactive Japanese workhorse made for everyday vegetable, meat and fish preparation. Its broad blade, practical 170mm cutting edge and gently curved profile give it the versatility to slice, push-cut and perform controlled rocking cuts without requiring the length of a full-sized gyuto.\u003c\/p\u003e\n\n\u003cp\u003eHand-forged in the Tosa region of Japan for Hatsukokoro, the Kurogane combines an Aogami Blue #2 carbon-steel core with soft iron cladding and a traditional kurouchi finish. This version is fitted with a dense octagonal mono ebony handle that adds a restrained, premium counterpoint to the rustic blade.\u003c\/p\u003e\n\n\u003ch2\u003eA durable carbon-steel workhorse\u003c\/h2\u003e\n\n\u003cp\u003eThe Kurogane is deliberately more substantial than a laser. Its sturdy spine, modest distal taper and slightly convex grind provide reassuring feedback on the board and encourage ingredients to release from the blade face. It is particularly well suited to general prep, root vegetables and ingredients with firm skins.\u003c\/p\u003e\n\n\u003cp\u003eThe trade-off is important to understand: this is not intended to fall through tall, dense produce like an ultra-thin knife. It favours durability, food release and an approachable price over highly refined fit and finish. Small variations, hammer marks and minor irregularities are normal characteristics of this rustic Tosa-made series.\u003c\/p\u003e\n\n\u003ch2\u003eBlue #2 carbon steel\u003c\/h2\u003e\n\n\u003cp\u003eAogami Blue #2 is valued for its balance of edge retention, toughness and predictable sharpening. Hardened to approximately 62–63 HRC, it can take a keen working edge and hold it well through regular kitchen preparation.\u003c\/p\u003e\n\n\u003cp\u003eThe core steel and soft iron cladding are both reactive. The dark kurouchi finish reduces the amount of exposed iron on the upper blade but does not make the knife stainless. A grey or blue patina is normal; orange rust should be removed promptly.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eHatsukokoro\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSeries\u003c\/th\u003e\n\u003ctd\u003eKurogane\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eSantoku \/ all-purpose kitchen knife\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of manufacture\u003c\/th\u003e\n\u003ctd\u003eTosa, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eHand-forged san-mai\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eAogami Blue #2 carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eSoft iron\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eKurouchi with polished bevel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eListed blade length\u003c\/th\u003e\n\u003ctd\u003e165mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCutting edge\u003c\/th\u003e\n\u003ctd\u003eApproximately 170mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOverall length\u003c\/th\u003e\n\u003ctd\u003eApproximately 315mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003eApproximately 49–50mm at the heel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003eApproximately 2.9mm at heel; 1.8mm mid-blade; 1.5mm near tip\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApproximately 155g\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHardness\u003c\/th\u003e\n\u003ctd\u003eApproximately 62–63 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eGrind\u003c\/th\u003e\n\u003ctd\u003eDouble bevel, slightly convex\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eOctagonal mono ebony wa handle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHand orientation\u003c\/th\u003e\n\u003ctd\u003eAmbidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSteel care\u003c\/th\u003e\n\u003ctd\u003eFully reactive carbon-steel construction\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003csmall\u003eMeasurements can vary slightly because these knives are forged and finished by hand.\u003c\/small\u003e\u003c\/p\u003e\n\n\u003ch2\u003eWho this knife suits\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHome cooks and professionals wanting a compact everyday carbon-steel knife\u003c\/li\u003e\n  \u003cli\u003eCooks who value edge retention, easy sharpening and practical food release\u003c\/li\u003e\n  \u003cli\u003eAnyone comfortable maintaining reactive carbon steel\u003c\/li\u003e\n  \u003cli\u003eThose who appreciate rustic Japanese craftsmanship over cosmetic perfection\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHand-wash only and dry immediately after use.\u003c\/li\u003e\n  \u003cli\u003eDo not leave the knife wet or resting against acidic food.\u003c\/li\u003e\n  \u003cli\u003eApply food-safe knife oil before extended storage.\u003c\/li\u003e\n  \u003cli\u003eDo not cut bones, frozen food or hard shells.\u003c\/li\u003e\n  \u003cli\u003eAvoid twisting or lateral pressure through the edge.\u003c\/li\u003e\n  \u003cli\u003eUse a wooden or quality synthetic cutting board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs this santoku stainless?\u003c\/strong\u003e\u003cbr\u003eNo. Both the Blue #2 core and soft iron cladding are reactive and will develop a natural patina.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it suitable for left-handed users?\u003c\/strong\u003e\u003cbr\u003eYes. The blade has a double-bevel grind and is suitable for either hand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs this a thin laser-style knife?\u003c\/strong\u003e\u003cbr\u003eNo. The Kurogane has a more substantial workhorse grind designed to balance cutting performance, food release and durability.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49839673344257,"sku":"HAT-KRG-B2-SAN165-EB","price":119.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kurogane-blue-2-kurouchi-santoku-165mm-primary.jpg?v=1786785621"},{"product_id":"hatsukokoro-kurogane-blue-2-gyuto-210mm-ebony","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Gyuto 210mm with Mono Ebony Handle","description":"\u003cp\u003eThe \u003cstrong\u003eHatsukokoro Kurogane Blue #2 Gyuto 210mm\u003c\/strong\u003e is a full-size Japanese chef’s knife forged in Tosa, Japan. Its Blue #2 carbon-steel core takes a keen edge and holds it well, while the soft-iron cladding and rustic kurouchi finish give every blade its own character. The long, versatile profile handles vegetables, proteins, herbs and everyday slicing with ease.\u003c\/p\u003e\n\u003ch3\u003eWhy we like it\u003c\/h3\u003e\n\u003cp\u003eThe Kurogane is a practical carbon-steel workhorse rather than an ultra-thin laser. Its substantial spine and confident grind provide reassuring feedback on the board and help food release from the blade face. The 210mm edge offers useful length for larger prep without feeling unwieldy, and the octagonal mono ebony handle gives the knife a clean, understated finish.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kurogane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto \/ Japanese chef’s knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tosa, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Hand-forged san-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami #2 \/ Blue #2 carbon steel (Rust Prone) \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft iron, fully reactive\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi blacksmith finish with polished bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 210mm listed; approximately 207mm cutting edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 50mm at the heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 3.2mm at the heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 350mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 174g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal mono ebony wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandedness:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative and may vary slightly because these knives are forged and finished by hand. Minor asymmetry, forge marks and variation in the kurouchi finish are normal features of this rustic line.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eCarbon-steel care\u003c\/h3\u003e\n\u003cp\u003eThe Blue #2 core and soft-iron cladding are reactive. Wash and dry the knife immediately after use, never put it in a dishwasher, and do not leave it wet or in contact with acidic food. A natural patina will develop with use and is expected. Apply a light coat of food-safe camellia or mineral oil before longer storage.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eIdeal for vegetables, boneless proteins, herbs and general prep. Use a suitable wooden or soft synthetic board. Do not cut frozen food, bones or very hard items, and avoid twisting the edge during a cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49840630268161,"sku":"HAT-KRG-B2-GYU210-EB","price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kurogane-blue-2-gyuto-210mm-angled.jpg?v=1784121847"},{"product_id":"hatsukokoro-kokugei-blue-1-petty-120mm-ebony","title":"Hatsukokoro Kokugei Blue #1 Kurouchi Petty 120mm with Mono Ebony Handle","description":"\u003cp\u003eThe \u003cstrong\u003eHatsukokoro Kokugei Blue #1 Petty 120mm\u003c\/strong\u003e is a compact, tall-profile Japanese utility knife with the board clearance of a miniature santoku. Its Aogami #1 carbon-steel core takes an exceptionally keen edge, while reactive iron cladding and a rustic kurouchi finish give the knife its distinctive, work-focused character.\u003c\/p\u003e\n\n\u003ch3\u003eWhy we like it\u003c\/h3\u003e\n\u003cp\u003eThis is not a narrow Western-style paring knife. The Kokugei petty has extra height at the heel, making it comfortable for small-board work such as garlic, shallots, fruit, herbs, garnishes and trimming boneless proteins. The 120mm format is nimble in tight spaces, and the octagonal mono ebony handle keeps the knife balanced and precise.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kokugei\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Tall petty \/ compact utility knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Japan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami #1 \/ Blue #1 carbon steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Reactive iron\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi blacksmith finish with polished bevel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 62–63 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eListed blade length:\u003c\/strong\u003e 120mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCutting edge:\u003c\/strong\u003e Approximately 120–125mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e Approximately 38–40mm at the heel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e Approximately 3mm at the heel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e Approximately 253–255mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 90–100g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal mono ebony wa handle\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandedness:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eMeasurements and appearance may vary slightly because these knives are forged and finished by hand. Variation in the kurouchi finish, forge marks and minor asymmetry are normal characteristics of this rustic line.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eCarbon-steel care\u003c\/h3\u003e\n\u003cp\u003eThe Blue #1 core and iron cladding are fully reactive. Wash and dry the knife immediately after use, never place it in a dishwasher, and do not leave it wet or resting against acidic ingredients. A natural patina will form with use and is expected. Apply a thin coat of food-safe camellia or mineral oil before longer storage.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended use\u003c\/h3\u003e\n\u003cp\u003eExcellent for fruit, shallots, garlic, herbs, garnishes and boneless protein trimming. Use a wooden or soft synthetic cutting board. Do not use it on bones, frozen food or very hard ingredients, and avoid twisting or prying with the edge.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49840652419329,"sku":"HAT-KKG-B1-PET120-EB","price":99.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kokugei-blue-1-petty-120mm-ebony-hero.jpg?v=1784122476"},{"product_id":"tokushu-knife-ginsan-3-tsuchime-damascus-santoku-165mm-amboyna-burl-handle","title":"Tokushu Knife Ginsan #3 Tsuchime Damascus Santoku 165mm","description":"\u003cp\u003eA capable everyday santoku with a choice of Tokushu Knife handle options: Amboyna Horn with Contrast, Mono Ebony with Horn, or Rosewood and Ebony. A Blade Only option is also available for those fitting their own handle.\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\u003eA choice of distinctive wooden handles, plus a blade-only option\u003c\/li\u003e\n\u003cli\u003eIndividually photographed and numbered Amboyna Horn with Contrast options\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\u003eAmboyna Horn with Contrast, Mono Ebony with Horn, Rosewood and Ebony, or Blade Only (no handle)\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 option\u003c\/h3\u003e\u003cp\u003eReview the photographs for your selected option before ordering. The Amboyna Horn with Contrast options are individually photographed and numbered. Wood grain, colour and horn markings vary naturally; photographs for options with multiple pieces available show the corresponding style. The Blade Only option is supplied without a handle and requires a handle to be fitted before use.\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":"Amboyna Horn with Contrast 1","offer_id":49855306563841,"sku":"TK-G3-TD-SAN165-AMB-01","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Horn with Contrast 2","offer_id":49855306596609,"sku":"TK-G3-TD-SAN165-AMB-02","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Horn with Contrast 3","offer_id":49855306629377,"sku":"TK-G3-TD-SAN165-AMB-03","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Mono Ebony with Horn","offer_id":50386283135233,"sku":"TK-G3-TD-SAN165-EH","price":208.0,"currency_code":"EUR","in_stock":true},{"title":"Rosewood and Ebony","offer_id":50386283168001,"sku":"TK-G3-TD-SAN165-RE","price":178.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50386283200769,"sku":"TK-G3-TD-SAN165-BO","price":149.0,"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"},{"product_id":"makoto-kurosaki-samidorizuki-sg-strix-gyuto-240mm","title":"Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 240mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 240mm is a refined, high-performance chef knife made in Echizen, Japan. Its long, versatile profile gives you the reach for efficient vegetable prep and clean slicing through boneless proteins, while Makoto Kurosaki’s thin geometry keeps the knife precise and easy to guide.\u003c\/p\u003e\n\u003cp\u003eAt the core is SG-STRIX, an advanced powdered stainless steel chosen for its ability to take a keen edge, hold it through demanding prep, and resist corrosion in everyday use. Stainless cladding makes the blade relatively easy to maintain, while the crisp heat treatment rewards controlled cutting on a knife-friendly board.\u003c\/p\u003e\n\u003cp\u003eThe Samidorizuki finish is immediately recognizable: small, leaf-like hammer marks travel across the blade face, catching the light and adding subtle texture without overwhelming the clean profile. A dark octagonal wa handle, green ferrule, and light spacer complete the knife with a balanced, distinctive presentation.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong, versatile 240mm profile:\u003c\/strong\u003e Excellent reach for larger vegetables, proteins, and high-volume prep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG-STRIX powdered stainless steel:\u003c\/strong\u003e Combines strong edge retention, fine sharpness, and practical corrosion resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin, precise grind:\u003c\/strong\u003e Moves cleanly through food with minimal wedging while remaining easy to control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSamidorizuki hammered finish:\u003c\/strong\u003e Gives every blade a distinctive texture and may help reduce broad food contact.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComfortable wa handle:\u003c\/strong\u003e The octagonal shape supports a secure pinch grip for right- or left-handed cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis gyuto is an excellent fit for experienced home cooks and professional chefs who want more reach than a 210mm knife without moving to a heavy Western-style chef knife. It excels at vegetables, herbs, fruit, and boneless meat or fish. Its hard, thin edge is designed for controlled cutting—not bones, frozen food, twisting, or hard impacts.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Makoto Kurosaki \/ STYLE-K\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG-STRIX \/ SPG-STRIX powdered 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\u003eFinish:\u003c\/strong\u003e Samidorizuki tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 396mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 51mm\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\u003eWeight:\u003c\/strong\u003e 196g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 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 Dark octagonal wa handle with green ferrule and light spacer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages from the standard 240mm line. Because these knives are handmade, individual examples may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board, and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a 240mm gyuto best used for?\u003c\/h3\u003e\n\u003cp\u003eA 240mm gyuto is a general-purpose chef knife with extra reach. It is especially useful for larger vegetables, long slicing strokes, portioning boneless proteins, and cooks who prefer more cutting edge than a 210mm gyuto provides.\u003c\/p\u003e\n\u003ch3\u003eIs SG-STRIX stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG-STRIX core and stainless cladding offer strong corrosion resistance, though the knife should still be hand washed and dried promptly to protect the finish and handle.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e\n\u003ch3\u003eIs this a beginner-friendly knife?\u003c\/h3\u003e\n\u003cp\u003eIt is easy to maintain for a high-performance Japanese knife, but the hard, thin edge requires good cutting technique. Avoid hard ingredients and never twist the blade through food.\u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":49862811189505,"sku":null,"price":379.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/makoto-kurosaki-samidorizuki-sg-strix-gyuto-240mm-01-hero-angle.jpg?v=1784399045"},{"product_id":"tokushu-white-2-tsuchime-petty-80mm","title":"Tokushu Knife Stainless Clad White #2 Tsuchime Petty 80mm","description":"\u003ch2\u003eCompact precision with a traditional White #2 edge\u003c\/h2\u003e\n\u003cp\u003eThe Tokushu Knife Stainless Clad White #2 Tsuchime Petty 80mm is a compact Japanese utility knife for peeling, trimming, garnish work and other small, precise tasks. Its short blade offers excellent control in hand and feels far more natural than a full-size gyuto when working with garlic, herbs, fruit or small vegetables.\u003c\/p\u003e\n\u003ch2\u003eWhite #2 carbon steel core\u003c\/h2\u003e\n\u003cp\u003eWhite #2, also known as Shirogami #2, is a simple, fine-grained Japanese carbon steel valued for taking an exceptionally keen edge and sharpening easily on whetstones. The exposed cutting edge is reactive and will gradually develop a natural patina, so it should be wiped clean and dried promptly after use.\u003c\/p\u003e\n\u003ch2\u003eStainless cladding and tsuchime finish\u003c\/h2\u003e\n\u003cp\u003eStainless cladding protects most of the blade face, reducing day-to-day maintenance while preserving the crisp cutting feel of the White #2 core. A hammered tsuchime finish gives the blade subtle texture and visual contrast without making the knife feel ornate.\u003c\/p\u003e\n\u003ch2\u003eCherry wood wa handle\u003c\/h2\u003e\n\u003cp\u003eThe lightweight cherry wood wa handle is paired with a pale wood ferrule. Its simple construction keeps the balance nimble and gives the small blade the control required for detailed work.\u003c\/p\u003e\n\u003ch2\u003eBest suited to\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePeeling and trimming fruit and vegetables\u003c\/li\u003e\n\u003cli\u003eGarlic, shallots, herbs and garnish preparation\u003c\/li\u003e\n\u003cli\u003eRemoving stems and other fine knife work\u003c\/li\u003e\n\u003cli\u003eSmall in-hand cutting tasks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis knife is not intended for bones, frozen food, hard squash, prying or twisting cuts.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Petty\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 81mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight at heel:\u003c\/strong\u003e 23.6mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness above heel:\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 47g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e White #2 carbon steel (Shirogami #2)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime \/ hammered\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Cherry wood wa handle with pale wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash only and dry immediately. The stainless cladding is corrosion resistant, but the exposed White #2 cutting edge remains reactive. Use only on wood, rubber or soft synthetic cutting boards. Never place the knife in a dishwasher.\u003c\/p\u003e","brand":"Tokushu Knife","offers":[{"title":"Default Title","offer_id":49878696427777,"sku":null,"price":119.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-white-2-tsuchime-petty-80mm-hero.jpg?v=1784663966"},{"product_id":"tokushu-aogami-super-migaki-petty-80mm","title":"Tokushu Knife Stainless Clad AS Migaki Petty 80mm","description":"\u003ch2\u003eCompact precision with Aogami Super edge retention\u003c\/h2\u003e\n\u003cp\u003eThe Tokushu Knife Stainless Clad Aogami Super Migaki Petty 80mm is a compact Japanese utility and paring knife made for the small jobs where a chef’s knife feels oversized. Its narrow blade and fine tip give excellent control for peeling, trimming, coring, garnish work, garlic, shallots, herbs, citrus and small fruit.\u003c\/p\u003e\n\u003cp\u003eThe cutting core is Aogami Super, also known as Blue Super: a high-carbon Japanese steel valued for taking a keen edge and holding it well. Stainless outer cladding makes everyday care more forgiving than a fully reactive carbon-steel blade, while the exposed core at the cutting edge remains reactive and can develop a natural patina.\u003c\/p\u003e\n\u003cp\u003eA clean migaki polish keeps the blade understated and work-focused. At just 49 g, this petty feels quick and precise in hand, while the oval rosewood-style wa handle suits both right- and left-handed users. It is an ideal companion to a gyuto, santoku or nakiri.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Petty \/ paring 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 Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki \/ polished\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 85 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 213 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 24 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 49 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Oval rosewood-style wa handle with dark ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel; suitable for right- or left-handed use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. The stainless cladding resists corrosion, but the exposed Aogami Super cutting edge can react with moisture and acidic foods. A patina is normal. Do not use a dishwasher, soak the knife, or cut bones, frozen food or hard seeds. Use a wood or soft synthetic cutting board and avoid twisting the blade during cuts.\u003c\/p\u003e","brand":"Tokushu Knife","offers":[{"title":"Default Title","offer_id":49878722085121,"sku":null,"price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-aogami-super-migaki-petty-80mm-hero.jpg?v=1784664402"},{"product_id":"imai-aogami-super-kurouchi-bunka-183mm-blade-only","title":"Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm is a nimble, all-purpose Japanese knife blade forged and ground by Shotaro Imai in Echizen. Its relatively flat edge supports push cutting and chopping, while the pointed K-tip offers excellent control for onions, shallots, garlic and fine trimming.\u003c\/p\u003e\n\u003cp\u003eAogami Super (Blue Super) forms the cutting core, providing excellent edge retention, a refined edge and strong sharpening response. Stainless cladding reduces maintenance across most of the blade, although the exposed carbon-steel edge remains reactive and will form a natural patina. The dark kurouchi finish preserves the blade’s handmade forged character.\u003c\/p\u003e\n\u003ch2\u003eBlade geometry\u003c\/h2\u003e\n\u003cp\u003eAt 183mm long and 44mm tall at the heel, this bunka offers more reach than many compact all-purpose knives while remaining easy to control. The spine tapers from 2.8mm at the heel to 2.0mm at mid-blade and approximately 0.51mm 10mm from the tip, giving the K-tip fine precision.\u003c\/p\u003e\n\u003ch2\u003eWho it suits\u003c\/h2\u003e\n\u003cp\u003eIdeal for cooks who want professional-level carbon-steel performance in a versatile bunka profile and intend to install their own wa handle. It handles vegetables, herbs, boneless meat, poultry and fish with equal confidence.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlacksmith: Shotaro Imai\u003c\/li\u003e\n\u003cli\u003eKnife type: Bunka blade\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super \/ Blue Super\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eBlade length: 183mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 44mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at mid-blade: 2.0mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness 10mm from tip: 0.51mm\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Sanjo Walnut Octogon with Maple Stripe\u003c\/li\u003e\n\u003cli\u003ePackaging: Maker box included\u003c\/li\u003e\n\u003cli\u003eMade in: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eOnly the cladding is stainless. Hand wash, dry immediately and never place the blade in a dishwasher. Avoid bones, frozen food and glass, stone or ceramic boards. Use food-safe knife oil during humid or long-term storage.\u003c\/p\u003e","brand":"Imai","offers":[{"title":"Default Title","offer_id":49878802235649,"sku":"IMAI-AS-KURO-BUNKA183-BLADE","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/imai-as-kurouchi-bunka-183mm-rear-reference.jpg?v=1784665240"},{"product_id":"makoto-kurosaki-samidorizuki-sg-strix-santoku-165mm","title":"Makoto Kurosaki Samidorizuki SG-STRIX Santoku 165mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Makoto Kurosaki Samidorizuki SG-STRIX Santoku 165mm is a compact, high-performance Japanese all-purpose knife made in Echizen, Japan. Its balanced santoku profile gives you enough blade height for comfortable chopping and knuckle clearance while remaining nimble for detailed prep.\u003c\/p\u003e\n\u003cp\u003eThe core is SG-STRIX, an advanced powdered stainless steel capable of taking a very fine edge and holding it through demanding kitchen work. Despite its high hardness, SG-STRIX gives clear feedback during sharpening and forms a noticeable burr, making apex formation easier to judge than with many highly wear-resistant powdered steels. Stainless cladding keeps everyday maintenance straightforward.\u003c\/p\u003e\n\u003cp\u003eMakoto Kurosaki’s Samidorizuki finish is the defining visual detail. Small, leaf-like hammer marks scatter across the blade face, reflecting light differently from every angle. The knife is completed with a dark octagonal wa handle, vivid green ferrule, and light spacer for a distinctive but balanced presentation.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile 165mm santoku profile:\u003c\/strong\u003e A practical size for vegetables, fruit, herbs, and boneless meat or fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG-STRIX powdered stainless steel:\u003c\/strong\u003e Delivers excellent sharpness, strong edge retention, corrosion resistance, and unusually clear sharpening feedback.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin, precise geometry:\u003c\/strong\u003e Cuts cleanly with low resistance while remaining controlled and practical for everyday prep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSamidorizuki tsuchime finish:\u003c\/strong\u003e Gives the blade a distinctive leaf-like texture and subtle visual depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmbidextrous wa handle:\u003c\/strong\u003e The octagonal handle supports a secure pinch grip for right- or left-handed cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis santoku is ideal for experienced home cooks and professional chefs who want a compact primary knife with premium stainless performance. It is especially well suited to kitchens where a 210mm gyuto feels larger than necessary. The hard, thin edge rewards controlled technique and a knife-friendly cutting board; it is not intended for bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Makoto Kurosaki \/ STYLE-K\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG-STRIX \/ SPG-STRIX powdered 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\u003eFinish:\u003c\/strong\u003e Samidorizuki tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length: \u003c\/strong\u003e165mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 285mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 49mm\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\u003eWeight:\u003c\/strong\u003e 147g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 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 Dark octagonal wa handle with green ferrule and light spacer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade line. Individual knives may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a santoku best used for?\u003c\/h3\u003e\n\u003cp\u003eA santoku is a compact all-purpose knife suited to slicing, dicing, and chopping vegetables, fruit, herbs, and boneless proteins. Its moderate length and useful blade height make it easy to control in smaller kitchens.\u003c\/p\u003e\n\u003ch3\u003eIs SG-STRIX stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. Both the SG-STRIX core and stainless cladding offer strong corrosion resistance, although the knife should still be hand washed and dried promptly.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle suit both right- and left-handed use.\u003c\/p\u003e\n\u003ch3\u003eIs this a beginner-friendly knife?\u003c\/h3\u003e\n\u003cp\u003eIts stainless construction is practical to maintain, but the hard, thin edge requires sound cutting technique. Avoid hard ingredients, impacts, and twisting the blade through food.\u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":50188497977601,"sku":"MK-SAM-STRIX-SAN165","price":349.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/makoto-kurosaki-samidorizuki-sg-strix-santoku-165mm-04-reverse-side.png?v=1786697234"},{"product_id":"yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-ebony","title":"Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm is a long, precise Japanese chef knife forged in Echizen, Fukui. It combines the reach and versatility of a 240mm gyuto with a flatter cutting profile and sharply defined K-tip, giving experienced cooks excellent control for push-cutting, long slicing strokes, and detailed tip work.\u003c\/p\u003e\n\u003cp\u003eAt the core is SG2, also known as R2, a powdered stainless steel valued for its fine grain, strong edge retention, and practical corrosion resistance. Yoshimi Kato’s thin geometry allows the steel to move cleanly through food while retaining enough blade length for larger vegetables, boneless proteins, and efficient professional prep.\u003c\/p\u003e\n\u003cp\u003eThe polished V-tsuchime finish uses directional hammer marks to create a crisp, feathered pattern across the blade face. An octagonal ebony wa handle with a contrasting white accent ring completes the knife with a restrained, premium presentation and secure pinch-grip balance.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e240mm K-tip gyuto profile:\u003c\/strong\u003e Provides long cutting strokes, a flatter working edge, and a precise tip for detailed work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG2 powdered stainless steel:\u003c\/strong\u003e Offers excellent edge retention, fine sharpness, and straightforward daily maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Designed for clean, low-resistance cutting through vegetables and boneless proteins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eV-tsuchime finish:\u003c\/strong\u003e Distinctive directional hammer marks add visual depth and texture to the polished blade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEbony wa handle:\u003c\/strong\u003e Dense octagonal ebony with a white accent ring gives the knife a stable, ambidextrous grip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis knife is best suited to professional chefs and experienced home cooks who enjoy longer blades, push-cutting, and tip-led precision. It is a versatile primary knife for vegetables, herbs, fruit, fish, and boneless meat. The hard, thin edge is not intended for bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yoshimi Kato\u003c\/h2\u003e\n\u003cp\u003eYoshimi Kato works in Takefu Knife Village in Echizen and represents the third generation of the Kato family workshop. His knives are known for refined heat treatment, thin cutting geometry, expressive surface finishes, and careful fit and finish across both carbon and stainless steels.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Gyuto \/ K-tip Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered 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\u003eFinish:\u003c\/strong\u003e Polished V-tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 380mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 4.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 213g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 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 Octagonal ebony wa handle with white accent ring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade 240mm configuration. Individual knives may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eIs this a traditional single-bevel kiritsuke?\u003c\/h3\u003e\n\u003cp\u003eNo. This is a double-bevel K-tip gyuto. It combines the angled kiritsuke-style tip with the familiar sharpening and ambidextrous use of a gyuto.\u003c\/p\u003e\n\u003ch3\u003eIs SG2 stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.\u003c\/p\u003e\n\u003ch3\u003eWhat is a 240mm kiritsuke gyuto best used for?\u003c\/h3\u003e\n\u003cp\u003eThe longer edge is useful for large produce, portioning boneless proteins, and extended slicing strokes. Its K-tip also excels at scoring, trimming, and other precise work.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":50188859900161,"sku":"YK-SG2-VTSU-KGY240-EB","price":429.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-04-reverse-side.jpg?v=1786701776"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/shop-all-448831.jpg?v=1781198241","url":"https:\/\/tokushuknife.eu\/en-fr\/collections\/shop-all.oembed?page=3","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}