{"title":"Sakai Kikumori","description":"\u003cp\u003eSakai Kikumori was founded in 1926 by Kawamura Hamono, as a wholesaler of Sakai knives. They’re a relatively small player in the region, but that allows them to be very flexible and open to new ideas. Their number one goal is to see their knives put to use, making people happy in their kitchens. Food is an essential part of life, and a great meal is a great place for gathering. The great gathering leads to conversations and happiness. Their focus is always on the customers who use their knives, and they want the customers to enjoy cooking with them. All of their knives are handmade by local craftspeople, who they collaborate with to achieve these goals.\u003c\/p\u003e\n\u003cp\u003eAt Sakai Kikumori we were introduced to some blades forged by Yoshikazu Tanaka-san, and they also showed us knives that were sharpened by master sharpeners in the area. We really liked the blades that were sharpened by Ajioka-san, so we decided to have a small line of knives made that would be a collaboration between Ajioka-san and Tanaka-san. \u003c\/p\u003e\n\u003cp\u003eConsidered to be one of the best blacksmiths in the region, Yoshikazu Tanaka-san has been blacksmithing for over a half-century. He now works with his son and one apprentice. He is a traditionalist, yet he always seeks to improve his process and skills. \u003c\/p\u003e\n\u003cp\u003eAjioka-san is a very important knife sharpener in Sakai, having been in the knife sharpening industry for more than a half-century. Like Sakai Kikumori, Ajioka-san always has the end-user in mind when he sharpens knives. He is also a great mentor and educator, hiring many young apprentices in his workshop and going to local high schools to teach the craft. He is very keen to pass down the skills and traditions to younger generations.\u003c\/p\u003e","products":[{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-gyuto-240mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806697373744,"sku":"SKKITANW2KA240GY","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/some-kinda-gyuto-240mm-1.jpg?v=1589914676"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-gyuto-210mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yoshikazu Tanaka - \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806705991728,"sku":"SKKITANW2KA210GY","price":465.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/some-kinda-gyuto-210mm-1.jpg?v=1589914683"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-120mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 120mm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806709432368,"sku":"SKKITANW2KA120PE","price":345.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kikumori-petty-120-1.jpg?v=1591746904"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-150mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 150mm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806713331760,"sku":"SKKITANW2KA150PE","price":368.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kikumori-petty-150-1.jpg?v=1591747149"},{"product_id":"sakai-kikumori-aogami-nashiji-petty-150mm","title":"Sakai Kikumori Aogami Nashiji Petty 150mm","description":"\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444015444016,"sku":"SKKB2\/SNA150PE","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/petty-150-nashiji.jpg?v=1605293503"},{"product_id":"sakai-kikumori-aogami-nashiji-santoku-165mm","title":"Sakai Kikumori Aogami Nashiji Santoku 165mm","description":"\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e\u003c\/b\u003e Santoku means 'Three Virtues' or 'To solve Three Problems'. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. The heigh means good clearance for big hands, while the relatively short blade can be wielded by anyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444022947888,"sku":"SKKB2\/SNA165SA","price":445.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/santoku-165-nashiji.jpg?v=1605293503"},{"product_id":"sakai-kikumori-aogami-nashiji-gyuto-210mm","title":"Sakai Kikumori Aogami Nashiji Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese knives are made by a blacksmith on the island of Kyushu whose identity is not known. When Kawamura-san from Sakai Kikumori travelled all around Kyushu to find new or not-so-well-known blacksmiths, he found this blacksmith who makes fantastic blades that have a very nice rustic nashiji finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444028387376,"sku":"SKKB2\/SNA210GY","price":495.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gyuto-210-nashiji.jpg?v=1605293515"},{"product_id":"sakai-kikumori-tomoshibi-yanagiba-240mm","title":"Sakai Kikumori Tomoshibi Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39451946877102,"sku":"SKKTM240YA","price":272.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Tomoshibi-Yani-240-1.jpg?v=1620345472"},{"product_id":"sakai-kikumori-tomoshibi-yanagiba-270mm","title":"Sakai Kikumori Tomoshibi Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39451947172014,"sku":"SKKTM270YA","price":327.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Tomoshibi-Yani-270-1.jpg?v=1620345477"},{"product_id":"sakai-kikumori-tomoshibi-yanagiba-300mm","title":"Sakai Kikumori Tomoshibi Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39451952447662,"sku":"SKKTM300YA","price":388.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Tomoshibi-Yani-300-1.jpg?v=1620345480"},{"product_id":"sakai-kikumori-tomoshibi-deba-120mm","title":"Sakai Kikumori Tomoshibi Deba 120mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.\u003c\/p\u003e\n\u003cp\u003eDon’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly. This deba is great for small fish like pike, and larger game birds.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39451954905262,"sku":"SKKTM120DE","price":249.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Tomoshibi-Deba-120-1.jpg?v=1620345437"},{"product_id":"sakai-kikumori-tomoshibi-deba-180mm","title":"Sakai Kikumori Tomoshibi Deba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.\u003c\/p\u003e\n\u003cp\u003eDon’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly. This deba is great for small fish like pike, and larger game birds.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39451968372910,"sku":"SKKTM180DE","price":362.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Tomoshibi-Deba-180-1.jpg?v=1620345457"},{"product_id":"sakai-kikumori-asagiri-kiritsuke-petty-150mm","title":"Sakai Kikumori Asagiri Kiritsuke Petty 150mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Asagiri - \u003c\/strong\u003eForged by Yoshikazu Tanaka the Asagiri (Translates to \"Morning Fog\") is a stainless clad series with a Shirogami No.2 core brought to us by Sakai Kikumori. The knives in this series also sport a steep k-tip and classic kasumi finish, and feel like the stainless clad sister series to the Tanaka made \u003ca href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\"\u003eShironiko Kasumi\u003c\/a\u003e knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":42708600586414,"sku":"SKMASA150KPE","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sk-asagiri-petty-1.jpg?v=1651872509"},{"product_id":"sakai-kikumori-asagiri-kiritsuke-santoku-180mm","title":"Sakai Kikumori Asagiri Kiritsuke Santoku 180mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Asagiri - \u003c\/strong\u003eForged by Yoshikazu Tanaka the Asagiri (Translates to \"Morning Fog\") is a stainless clad series with a Shirogami No.2 core brought to us by Sakai Kikumori. \u003cmeta charset=\"utf-8\"\u003eThe knives in this series also sport a steep k-tip and classic kasumi finish, and feel like the stainless clad sister series to the Tanaka made \u003ca href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\"\u003eShironiko Kasumi\u003c\/a\u003e knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to their unique shape and smaller easy to handle size.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":42708603044014,"sku":"SKMASA180BU","price":486.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sk-asagiri-santoku-1.jpg?v=1651870674"},{"product_id":"sakai-kikumori-kikutsuki-rin-gyuto-210mm","title":"Sakai Kikumori Kikuzuki Rin Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43475800653998,"sku":"SKKZRI210GY","price":528.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/garagesalelastbatch-3.jpg?v=1667836965"},{"product_id":"sakai-kikumori-kikuzuki-rin-gyuto-240mm","title":"Sakai Kikumori Kikuzuki Rin Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43476011253934,"sku":"SKKZRI240GY","price":545.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/garagesalelastbatch-2.jpg?v=1667836992"},{"product_id":"sakai-kikumori-kikuzuki-rin-kiritsuke-petty-135mm","title":"Sakai Kikumori Kikuzuki Rin Kiritsuke Petty 135mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43476306755758,"sku":"SKKZRI135PE","price":415.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kikuzuki-rin-kiritsuke-petty-1.jpg?v=1692047057"},{"product_id":"sakai-kikumori-shiroichi-kyomen-sakachoji-honyaki-sakimaru-gyuto-240mm","title":"Sakai Kikumori Shiroichi Kyomen Sakachoji Honyaki Gyuto 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Sakai Kikumori -\u003c\/b\u003e\u003cspan\u003e Sakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout  Nakagawa Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e- Satoshi Nakagawa-san learnt all his skills from the famous Kenichi Shiraki of Shiraki Hamono. When Shiraki-san retired in 2020, the torch was passed down to Nakagawa-san. This relatively young but very talented blacksmith can forge various different type of steel including traditional carbon steels like Shirogami or Aogami, but also stainless steels like VG10 and Ginsan. He is also capable of forging Honyaki blade, which requires great amount of skill. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43880766275758,"sku":"SKMW1SCHJHON240GY","price":3447.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/mizuhonyaki-w1-gyuto-240-1_3f7b7551-47c4-42d5-b465-9883374b4e3d.jpg?v=1683923061"},{"product_id":"sakai-kikumori-minomo-kajiya-aogami-kurouchi-tsuchime-petty-150mm","title":"Sakai Kikumori Minomo Kajiya Aogami Kurouchi Tsuchime Petty 150mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Minomo Kajiya:  \u003c\/strong\u003eSakai Kikumori is one of the most ambitious wholesalers in Sakai. Often Sakai wholesalers would stick with the makers in the region where they have been traditionally dealing like Sakai, Tosa, Miki and Seki. Daisuke Kawamura-san of Kawamura Hamono loves exploring other knife makers in regions like Kyushu. That is one of the reasons why we get Miyazaki-san’s knives from Sakai Kikumori. Sakai Kikumori recently partnered up with Minomo Kajiya in Hitoyoshi-city, Kumamoto. Minomo Kajiya has been around in the area for 10 generations making farming tools. Now grandfather (8th gen), father (9th gen) and grandson (10th gen) are\u003cbr\u003eworking together in the workshop. \u003cbr\u003e\u003cbr\u003eIn 2020, massive rainfall caused the Kuma River to overflow and the river bank to collapse, resulting in 22 deaths and flooding of more than 3000 houses in Hitoyoshi. Minomo Kajiya’s workshop was directly affected and had to be relocated. Luckily, there were no casualties in the family, but they had to go through a very tough time. Those knives are made with Aogami #2 with soft steel cladding. The deep tsuchime is stunning and exclusive to this collaboration. Despite the good feeling spine, the thickness behind the edge is really nice and thin, so things like carrots won’t stand a chance.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44833894826158,"sku":"SKMNMA2KRTS150PE","price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-minomo-kajiya-aogami-kurouchi-tsuchime-petty.jpg?v=1714668368"},{"product_id":"sakai-kikumori-minomo-kajiya-aogami-kurouchi-tsuchime-gyuto-210mm","title":"Sakai Kikumori Minomo Kajiya Aogami Kurouchi Tsuchime Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Minomo Kajiya: \u003c\/strong\u003eSakai Kikumori is one of the most ambitious wholesalers in Sakai. Often Sakai wholesalers would stick with the makers in the region where they have been traditionally dealing like Sakai, Tosa, Miki and Seki. Daisuke Kawamura-san of Kawamura Hamono loves exploring other knife makers in regions like Kyushu. That is one of the reasons why we get Miyazaki-san’s knives from Sakai Kikumori. Sakai Kikumori recently partnered up with Minomo Kajiya in Hitoyoshi-city, Kumamoto. Minomo Kajiya has been around in the area for 10 generations making farming tools. Now grandfather (8th gen), father (9th gen) and grandson (10th gen) are working together in the workshop. \u003cbr\u003e\u003cbr\u003eIn 2020, massive rainfall caused the Kuma River to overflow and the river bank to collapse, resulting in 22 deaths and flooding of more than 3000 houses in Hitoyoshi. Minomo Kajiya’s workshop was directly affected and had to be relocated. Luckily, there were no casualties in the family, but they had to go through a very tough time. Those knives are made with Aogami #2 with soft steel cladding. The deep tsuchime is stunning and exclusive to this collaboration. Despite the good feeling spine, the thickness behind the edge is really nice and thin, so things like carrots won’t stand a chance.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44833903870126,"sku":"SKMNMA2KRTS210GY","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-minomo-kajiya-aogami-kurouchi-tsuchime-gyuto-210.jpg?v=1714668362"},{"product_id":"sakai-kikumori-ginsan-tsuchime-gyuto-210mm-1","title":"Sakai Kikumori Ginsan Tsuchime Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ginsan Tsuchime: \u003c\/strong\u003eSatoshi Nakagawa-san is a highly skilled blacksmith, known for his expertise in forging a wide range of steel types and techniques. We have already enjoyed his Aoichi and honyaki, and now we are excited to introduce the latest addition to Nakagawa-san's collection: Ginsan with unique tsuchime patterns. \u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44833920090286,"sku":"SKG3TS210GY","price":575.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-ginsan-tsuchime-gyuto-210.jpg?v=1714668398"},{"product_id":"sakai-kikumori-ginsan-tsuchime-gyuto-240mm-1","title":"Sakai Kikumori Ginsan Tsuchime Gyuto 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Ginsan Tsuchime: \u003c\/strong\u003eSatoshi Nakagawa-san is a highly skilled blacksmith, known for his expertise in forging a wide range of steel types and techniques. We have already enjoyed his Aoichi and honyaki, and now we are excited to introduce the latest addition to Nakagawa-san's collection: Ginsan with unique tsuchime patterns. \u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44833921990830,"sku":"SKG3TS240GY","price":645.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-ginsan-tsuchime-gyuto-240.jpg?v=1714668395"},{"product_id":"sakai-kikumori-ginsan-tsuchime-petty-150mm-2","title":"Sakai Kikumori Ginsan Tsuchime Petty 150mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Ginsan Tsuchime: \u003c\/strong\u003eSatoshi Nakagawa-san is a highly skilled blacksmith, known for his expertise in forging a wide range of steel types and techniques. We have already enjoyed his Aoichi and honyaki, and now we are excited to introduce the latest addition to Nakagawa-san's collection: Ginsan with unique tsuchime patterns. \u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44833924776110,"sku":"SKG3TS150PE","price":425.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-ginsan-tsuchime-petty-150.jpg?v=1714668393"},{"product_id":"sakai-kikumori-vg-strix-damascus-gyuto-210mm","title":"Sakai Kikumori SPG STRIX Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori SPG STRIX -\u003c\/strong\u003e SPG STRIX is such a hot steel \u003cem\u003e(not literally)\u003c\/em\u003e right now. It was invented by Takefu Special Steel, and it is like a miracle steel of legend! There’s always a dilemma in knife steel: If you make the steel too hard and too wear-resistant, it becomes too hard to sharpen. SPG STRIX is hard, super wear-resistant, and easy to sharpen (relatively speaking)! This particular knife from Kikumori is hand forged by Nakagawa-san with a beautiful etched Damascus finish! \u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44833940668590,"sku":"SKSTRIXDM210GY","price":1632.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-vgStrix-damascus-gyuto-210mm.jpg?v=1733177926"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-yanagiba-240mm","title":"Sakai Kikumori Kikuzuki Kasumi Yanagiba 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839646134446,"sku":"SKMKZKS240YA","price":399.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-yanagiba-240.jpg?v=1714668239"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-yanagiba-270mm","title":"Sakai Kikumori Kikuzuki Kasumi Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839646822574,"sku":"SKMKZKS270YA","price":445.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-yanagiba-270.jpg?v=1714668241"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-yanagiba-300mm","title":"Sakai Kikumori Kikuzuki Kasumi Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839650918574,"sku":"SKMKZKS300YA","price":507.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-yanagiba-300.jpg?v=1714668243"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-270mm","title":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839655440558,"sku":"SKMKZKS270KYA","price":507.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-270.jpg?v=1714668229"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-300mm","title":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839657373870,"sku":"SKMKZKS300KYA","price":564.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-300.jpg?v=1714668231"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-sakimaru-takobiki-300mm","title":"Sakai Kikumori Kikuzuki Kasumi Sakimaru Takobiki 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839660159150,"sku":"SKMKZKS300STA","price":564.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-sakimaru-takobiki-300.jpg?v=1714668236"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-kiritsuke-gyuto-240mm","title":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839661699246,"sku":"SKMKZKS240KGY","price":569.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-kiritsuke-gyuto-240.jpg?v=1714668226"},{"product_id":"sakai-kikumori-ren-aoichi-yanagiba-270mm","title":"Sakai Kikumori Ren Aoichi Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906230378670,"sku":"SKMRENA1270YA","price":684.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiYanagiba270mm1.jpg?v=1778252833"},{"product_id":"sakai-kikumori-ren-aoichi-yanagiba-300mm","title":"Sakai Kikumori Ren Aoichi Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906243420334,"sku":"SKMRENA1300YA","price":761.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiYanagiba300mm1.jpg?v=1778253254"},{"product_id":"sakai-kikumori-ren-aoichi-kiritsuke-yanagiba-270mm","title":"Sakai Kikumori Ren Aoichi Kiritsuke Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906244894894,"sku":"SKMRENA1270KYA","price":761.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiKiritsukeYanagiba270mm1.jpg?v=1778253053"},{"product_id":"sakai-kikumori-ren-aoichi-kiritsuke-yanagiba-300mm","title":"Sakai Kikumori Ren Aoichi Kiritsuke Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906247942318,"sku":"SKMRENA1300KYA","price":813.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiKiritsukeYanagiba300mm1.jpg?v=1778253496"},{"product_id":"sakai-kikumori-ren-aoichi-sakimaru-yanagiba-270mm","title":"Sakai Kikumori Ren Aoichi Sakimaru Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906249580718,"sku":"SKMRENA1270STA","price":761.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Kikumori-Ren-Aoichi-Sakimaru-Yanagiba-270mm.jpg?v=1746833807"},{"product_id":"sakai-kikumori-ren-aoichi-sakimaru-yanagiba-300mm","title":"Sakai Kikumori Ren Aoichi Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Sakimaru Takobiki is a type of shape within the Yanagiba family. The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape.\n\u003cbr\u003e\nThe Yanagiba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades. Traditionally used for slicing sashimi, they are equally at home with roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906250760366,"sku":"SKMRENA1300STA","price":813.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiSakimaruYanagiba300mm1.jpg?v=1778253704"},{"product_id":"sakai-kikumori-asagiri-knife-set","title":"Sakai Kikumori Asagiri 3 Piece Knife Set","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Asagiri - \u003c\/strong\u003eForged by Yoshikazu Tanaka the Asagiri (Translates to \"Morning Fog\") is a stainless clad series with a Shirogami No.2 core brought to us by Sakai Kikumori. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knives in this series also sport a steep k-tip and classic kasumi finish, and feel like the stainless clad sister series to the Tanaka made \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\"\u003eShironiko Kasumi\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45988797481134,"sku":null,"price":1269.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sk-asagiri-set.jpg?v=1732821240"},{"product_id":"sakai-kikumori-yogiri-kiritsuke-gyuto-225mm","title":"Sakai Kikumori Yogiri Kiritsuke Gyuto 225mm","description":"\n    \n  \u003cb\u003eAbout Yoshikazu Tanaka -\u003c\/b\u003e Yoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. One thing that differentiates him from the other blacksmiths, is that he uses pine charcoal when he quenches knives, which heats the knives more slowly and gently. He also only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths. Additionally, he is one of only a few blacksmiths in Sakai who use a tempering kiln for tempering his knives.\u003cbr\u003e\n\n    \n  \u003cb\u003eAbout Yoshikazu Tanaka -\u003c\/b\u003e Yoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. One thing that differentiates him from the other blacksmiths, is that he uses pine charcoal when he quenches knives, which heats the knives more slowly and gently. He also only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths. Additionally, he is one of only a few blacksmiths in Sakai who use a tempering kiln for tempering his knives.\u003cbr\u003e\n\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":46649643532462,"sku":"SKKMYOGIRI225KGY","price":1580.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriYogiriKiritsukeGyuto225mm1.jpg?v=1776873520"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/kikumori.jpg?v=1617748446","url":"https:\/\/knifewear.mom\/collections\/sakai-kikumori.oembed?page=2","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}